BAKED GOODS CLASS 160 - 167

CHAIRPERSON

CO-CHARIPERSON

ENTRY FEE

Rules and Regulations for entries in the Competitions March 1, 2014 Entries in the competitions must be brought to Pinellas Park Performing Arts Center, 4951 78th Ave. N. Pinellas Park, on  Monday, March 17th or Tuesday, March 18th 2014,  from 10:00 am until 7:00 pm.  Judging will be Wednesday, March 17, 2014

Late entries will be accepted only with special permission.

Entries must be left on display until Fair closing, Sunday, 10 PM--March 23,2014.

Items must be picked up on Monday, March 24, 2014 from 10 am until 7:00

 

Judging

1.   Judging will be done by the most qualified judges available.

2.   Each entry will be judged fairly on its own merit, using the Danish Judging System.

3.   The names of the exhibitors are concealed during judging so each entry will be judged fairly on its own merit.

4.   The entry of only one item in a division does not necessarily guarantee the top award for that entry

5.   No one other than the committee members, volunteers and judge will be allowed to remain in the building during judging.

6.   No results will be given over the phone

 

 

Tip – bring mailing labels for entry tags to make entering easier.

 

1. Please read all descriptions carefully so your entry will be correctly prepared.

2. All entries must be brought in and entered only on Tuesday, March 18th from 10:00 a.m. to 8:00 p.m. to be included in the judging.

3. All Baked Goods, except pies, must be entered

4. on a stiff cardboard of suitable size or good quality, non-flimsy paper or plastic plate. Pies must be entered in aluminum disposable pans. All entries must also be in a ziplock bag. Entries may be transferred to different plates for judging.

5. No packaged or commercial mixes will be allowed.

6. Unless listed otherwise, Awards for all Baked Goods shall be: First/Blue ribbon, Second/Red ribbon, Third/Gold ribbon.

7. Exhibitor’s name must be securely fastened to the article exhibited with provided entry tag. Address labels work great on the entry forms and tags.

8. Place settings, gift packs and cake forms may be picked up on Sunday after the Fair at 10:00 pm until Monday at 5:00 pm.

9. All “Open Class General Rules” & “Home Economics Rules” apply.

 

 

Please download an Entry Form and have it filled out prior to arriving at the Fair Complex for expedited entry processing.

 

1. No entry fee is required in this department.

2. See rules and regulations page for entry dates and times.

3. All Judging is closed in all departments.

4. Release time is the Sunday after the Fair, 10 pm. Through Monday, March 24th-- 7pm. no exceptions.

5. Ribbons and cash prizes can be picked up on the Monday after the Fair, 12 noon to 7 pm at the Fair Office.

6. Entries are limited to one (1) entry, per lot, per exhibitor. "Other than Classified" is only for exhibits not listed.

7. Entries wrongly classified may be reclassified by the Superintendent and/or Judges. However, the Greater Pinellas Country Fair is not responsible for entries improperly placed. NO entries will be reclassified after the judging.

8. No exhibitor will be allowed more than 25 entries. In order to qualify for Sweepstakes Winner, exhibitor must prepare at least 40% of his/her entries in baked goods and 40% in food preservation.

9. Junior Home Economics exhibits must be made by the junior exhibitor.

.    Senior Sweepstakes Awards shall be ribbons shall be the winner. Points are considered in both Baked Goods and Food Preservation. Special lots not offering regular premiums will not be considered for Sweepstakes competition.

10. Professional food preparers, including bakeries, are not allowed to enter competition except Class 162- Professionally Decorated Cakes.

11. Exhibitors name on the entry shall be the person who made the item.

12. Additional requirements under class names must be followed or disqualification will occur.

 

 

2013 Queen or King of the Kitchen

2013 Junior Queen or King of the Kitchen

 

SENIOR QUEEN/KING OF THE KITCHEN SPECIAL AWARDS

Greater PINELLAS COUNTRY FAIR BOARD offers a rosette ribbon & a cash award to be announced .

 

JUNIOR QUEEN/KING OF THE KITCHEN SPECIAL AWARD

Greater PINELLAS COUNTRY FAIR BOARD offers a rosette ribbon and cash award to be announced

 

 

 

LOT & CLASS INFORMATION

 

CLASS 160 - YEAST BREADS

1 Loaf or 4 Rolls

LOT #

1. Bread, dark

2. Bread, whole wheat

3. Bread, white

4. Bread, fruit and/or nut

5. Bread, gluten-free (include recipe)

6. Bread, sticks

7. Bread, French

8. Bread, herb

9. Bread, braided

10. International

11. Rolls, sweet

12. Rolls, dinner

13. Breadmaker, wheat

14. Breadmaker, white

15. Breadmaker, sweet

16. Other than classified

 

QUICK BREADS

1 Loaf or 4 Rolls/Muffins

Lot #

17. Biscuits, rolled/cut

18. Biscuits, drop

19. Coffee Cake

20. Ginger Bread

21. Corn Bread

22. Muffins

23. Fruit Muffins

24. Gluten-free (include recipe)

25. Banana Bread

26. Pumpkin Bread

27. Zucchini Bread

28. Other than classified

 

BREADS SCORECARD (Quick & Yeast)

General Appearance

    Shape (proper "dome")

    Smoothness, crust color 15

Lightness  10

Crust

    Thickness, quality, crispness, tenderness  15

Crumb

    Color  10

Texture

    No streaks or close grain. Size and uniformity of cell walls.

    Elasticity  25

Flavor

    Taste and odor - Sweet, Nutty  25

TOTAL  100

 

 

CLASS 161 – CAKES

Lot #

1. Angel Food

2. Applesauce

3. Bundt cake

4. Carrot cake

5. International

6. Chocolate cake

7. Cupcakes (4)

8. Jelly Roll

9. Pound Cake

10. Layer, white

11. Spice cake

12. Upside down cake

13. Petit Four

14. Fruit cake

15. Sucrose-free (include recipe)

16. Other than classified

 

CAKES SCORECARD

Appearance

 Surface (crust or frosting); crust, color; frosting, glossy, not granular, soft, not sticky, not highly flavored.

    Filling (if appropriate), 1/4-inch fluffy, good flavor blend with cake.  30

Texture

 Butter cakes - tender, fine, even grain; not dry or crumbly, moist but elastic; fruit cake, not sticky or gummy.  35

Flavor

 Delicate and pleasing; no pronounced taste except desired flavor.  35

TOTAL 100

 

CLASS 162 - DECORATED CAKES (AMATEUR)

Judging will be on decoration only; use of a Styrofoam or cardboard form is acceptable - Amateurs Only.

Lot #

1. Birthday

2. Wedding

3. Holiday

4. Other than classified

 

DECORATED CAKES (PROFESSIONAL)

Judging will be on decoration only; use of a styrofoam or cardboard form is acceptable. Professional refers to those who decorate cakes for money.

Lot #

5. Birthday

6. Wedding

7 Holiday

8. Other than classified

 

CLASS 163 - COOKIES

4 Cookies    Lot #

1. Decorated, cut cookies

2. Ball (baked as ball and remains in ball shape)

3. Shortbread

4. Brownies (with or without nuts)

5. Bar/Pan, Other

6. Chip (chocolate, etc.)

7. Snickerdoodle

8. Ginger/Spice

9. Peanut butter

10.  Oatmeal Cookies

11. Drop, Other

12. Formed/Pressed

13. Cut-out

14. International

15. Unbaked, any kind

16. Sugar-free (include recipe)

17. Vegan (include recipe)

18. Other than classified

 

COOKIES SCORECARD

Appearance

 Outside: uniform, not too thick; Size: not over 3 inches; Surface; color, cooked thoroughly 30

Texture

 According to type: rolled cookies crisp, drop cookies soft, bar cookies cooked thoroughly 30

Flavor  30

Creativity 10

TOTAL 100

 

CLASS 164- PASTRIES/PIES 

Lot  #

1. Apple - two crust

2. Berry- two crust

3. Cherry - two crust

4. Peach - two crust

5. Any pie - one crust

6. Any pie w/ crumb topping

7. Marionberry  - two crust

8. Lemon, meringue

9. Croissant (4)

10. Doughnuts (4)

11. Cheesecake

12. Other than classified

 

PASTRY/PIE SCORECARD

Color 10

Size and Shape  10

Crust

 Texture - Flaky, baked thoroughly

Flavor - Agreeable, no pronounced flavor of fat or salt 40

Filling

 Flavor (Natural or well blended)

 Consistency (Fruit moist, but not syrupy, well cooked - Filling should hold shape but be smooth and soft) 30

Meringue  (category used when applicable - less attention will be given to crust and flavor)

 Light, tender, cooked, at least 1/2 inch in depth, slightly sweet, good coloring 10

TOTAL   100

 

CLASS 165 - CANDIES

(4 Pieces)  Lot #

1. Brittle

2. Caramels

3. Chocolates, dipped

4. Mints

5. Hard Candy

6. Taffy

7. Fudge, Chocolate

8. Fudge, Other

9. Divinity

10. Toffee

11. International

12. Other than classified

 

CANDIES SCORECARD

Appearance

 Color, size and shape of pieces  15

Texture

 Crystalline - Firm, not hard or soft

 Non-crystalline - should hold shape, no crystals  40

Flavor

 Blended, high quality, pleasing  45

TOTAL 100

 

CLASS 166- GIFT PACKS

Entries to be displayed in basket or decorated container. Gift packs should contain a combination of any three different classes such as cakes, cookies, and breads. Entry may include additional, theme-appropriate gift items.

Lot #

1. Any Holiday

2. Teenager delight

3. Any Sports

4. Other than classified