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
