Class 20 Food Divison

Class 20   Download & Print Class 20 Food DivisionFood Division

Food Division

Committee: Jeanette Mason 905-857-1125, Beryle Kolb, & Edna Wright

Additional Rules:

  1. No mixes to be used in the making in all sections, unless otherwise sta
  2. All Baked goods to be exhibited in clear plastic bags with entry tags inside b
  3. Muffins, Scones and Cookies to be shown on paper plate in clear plastic b
  4. Muffins are not to be in paper cup
  5. Tarts to be shown in clear plastic bags on suitable paper plate.
  6. Pies to be baked on approximately 6” or 8” foil plates. To season foil pan; rub both sides of plate with cooking oil. Bake at 350 degrees F for 15 minutes. Pies to be shown in clear plastic bags.
  7. Cakes to be on covered cardboard 1” larger than the base of the cake. Loaves to be exhibited in clear plastic bags.
  8. PRESERVES:
    1. Jam and Jelly Classes must be in 250 Mason type, preserving jars.
    2. Pickles and relishes, sauce and canned fruit in 500 ml preserving jars.
    3. Dills and Beets to be in 500 ml or litre preserving jar.
    4. Jars or preserves to be sealed – will be disqualified if not. Seal to be broken at judging. Freezer jams & jellies excepted.
    5. No wax to be used.
    6. All canned goods must have attached to the jar (not lid), name of item, date of processing (must be within the current year). Use elastic to attach exhibitor tag to the jar.

 

PRIZES AWARDED (specials not included):

First (5 Points), Second (4 Points), Third (3 Points)

  First Second Third
Sections 1 – 6 $5.00 $4.00 $3.00
Sections 7-15 $6.00 $4.00 $3.00
Sections 16-27 $6.50 $5.50 $4.00
Sections 28-55 $5.00 $4.00 $3.00

A fourth prize will be awarded if there are eight or more entries in a class (specials not included). $1.00

BREAD & BUNS – YEAST:

    1. White Bread – 1 loaf
    2. 60% Whole Wheat Bread – 1 loaf
    3. Sour Dough Bread – 1 loaf
    4. Cloverleaf Rolls (4)
    5. From the Bread Maker, a white loaf
    6. From the Bread Maker, a loaf of your choice named.

MUFFINS, TEA BISCUITS, COOKIES & TARTS:

    1. Bran Muffins (4)
    2. Banana Muffins (4)
    3. Carrot Muffins (4)
    4. Herb Tea Biscuits – made with spelt flour (4)
    5. Scones (4)
    6. Shortbread cookie – Shape of Maple Leaf (4)
    7. Oatmeal Cookies (4)
    8. Lemon Squares (4)
    9. Brownies Iced (4)
    10. Ginger Snaps (4)

PIES & CANDY:

    1. Apple Pie – Double Crust
    2. Blueberry Pie – Double Crust
    3. Cherry Pie – Double Crust
    4. Microwave Chocolate Fudge (4)
    5. Maple Fudge (4)
    6. Butter Tarts (5) – Plain, no Fruit or Nuts. First Prize winner will be asked to compete in District #5 Fair Competition, (attach recipe).
    7. Lemon Tarts (4)

CAKES & LOAVES:

Loaves in loaf pan 5.72” x 3.12” x 2.08” (14.52cm x 7.92cm x 5.28cm)

    1. Queen Elizabeth cake, iced 8” or 9” Square
    2. Lemon Loaf
    3. Zucchini Loaf
    4. Banana Loaf
    5. Pumpkin Loaf
    6. Dark Fruit Cake – 4 slices attractively displayed on a salad plate
    7. Light Fruit Cake – 4 slices attractively displayed on a salad plate

PRESERVES:

James and Jellies — 1 cup (250 mL), two piece metal sealing lid

Pickles & Relishes — 2 cup (500 mL), two piece metal sealing lid

Canned Fruit, Dills & Beets — 500 mL or 1 L jar

    1. Freezer, Strawberry Jam
    2. Freezer, Raspberry Jam
    3. Freezer, Strawberry Jelly
    4. Cooked Strawberry Jam
    5. Cooked Blueberry Jam
    6. Cooked Raspberry jam
    7. Grape Jelly
    8. Jelly, any other variety, named
    9. Jam, any other variety, named
    10. Canned Pears
    11. Canned Fruit Cocktail
    12. Nine Day Pickle
    13. Pickled Hot Peppers
    14. Pickled Beets
    15. Pickled Dills
    16. Chili Sauce
    17. Pickled Beans
    18. Pickled Asparagus
    19. Salsa, Hot
    20. Salsa, Medium
    21. Salsa, Fruit
    22. Corn Relish
    23. New or unusual relish, recipe named
    24. Relish not listed above, named
    25. Pickles not listed above, named