OPEN CLASS FOODS & NUTRITION RULES AND CLASSIFICATIONS

2008-2009

Department 125

FOODS AND NUTRITION

Rules:

1.     All State of WI and Jefferson County Fair rules apply.  Both sets of rules are found in front portion of this book.

2.     Open class exhibits are open to Jefferson and adjoining residents as space permits.

3.     Exhibits to be in any regular glass canning jar (pint or quart), except for jams/jellies that should be displayed in ½ pint glass jars.

4.     Exhibits to have outer ring removed except for jam and jellies.  List ingredient on a 3”x5” card.

5.      On the reverse side of 3”x5” card include the following:  Date canned, method of processing used, and time used for this item.  Refer to Jefferson County Extension for up to date canning information.

6.     Exhibits are to be brought to the fairgrounds on Thursday before fair week between 1 p.m. and 7 p.m. Judging will be Friday before fair. Exhibits will be released after 7 p.m. on Sunday evening.

Class A - Preservation

Fruits

Lot#

 1.  Applesauce

 2.  Red cherries or Bing cherries

 3.  Rhubarb

 4.  Raspberries/blueberries/strawberries

 5.  Peaches

 6.  Pears

 7.  Other berry or fruit not listed

Jams and Jellies

 8.  Strawberry Jam

 9.  Raspberry Jam

10. Any other flavor - Jam, list fruit/vegetable used.

11. Grape Jelly

12. Raspberry Jelly

13. Any other flavor - Jelly, list fruit/vegetable used.

14. Marmalade

Vegetables

15. Yellow wax beans

16. Green beans, cut

17. Sweet corn, off the ear

18. Tomatoes

19. Tomato juice

20. Carrots

21. Any other vegetable not listed above - Specify

Pickles

22. Beet pickles

23. Bread and Butter pickles

24. Dill pickles, non-fermented

25. Dill pickles, fermented

26. Sweet pickles

27. Any other pickle (identify)

Miscellaneous

28. Vegetable relish (identify)

29. Catsup or sauce (identify) (include recipe)

30. Soup (include recipe)

31. Canned meat (include recipe)

32. Salsa

Class B - Dried Foods - At Least 1/2 cup per jar

1. 3 dried fruits, 1 jar each

2. 3 dried vegetables, 1 jar each

3. 3 pieces fruit leather, 1 flavor in jar

4. Jerky - 6 pieces in jar with recipe

5. Soup Mix - 1 jar with recipe - must have at least 4 home dried ingredients - Specify (spices, veg. or pasta)

Class C - Baked Goods

Rules:

1.     No Mixes

2.     For Breads, (not bread machine lot) ½ loaf

3.     For Cakes – ½ cake unfrosted or for layer cake with frosting, both the cake and frosting will be judged as a unit.

4.     Muffins should have paper liners removed

5.     Decorated Cakes – Should be dummy cakes with Styrofoam or cardboard base for both sheet cakes and layered. 

6.     Whole pie should be brought in.  One slice will be removed for judging.  The balance of the pie may be taken home after judging.

7.     Candy and Donuts have also been added.

Lot #

1.     Decorated Cake - Wedding

2.     Decorated Cake – Any Holiday

3.     Decorated Theme Cake – Any Other

4.     Decorated Cupcakes (may be real cake) include 5

5.     Decorated Cookies – Christmas, include 5

6.     Decorated Cookies – Other Holiday – include 5

7.     Unfrosted Cake – Chiffon Cake

8.     Unfrosted Cake – Angel Food Cake

9.     Unfrosted Cake – Sponge Cake

10.  Unfrosted Cake – Butter Cake

11.  Unfrosted Cake – Cup Cakes – 5

12.  Unfrosted Cake – Bundt Cake – Identify

13.  Unfrosted Cake – Jelly Roll Cake

14.  Unfrosted Cake – Applesauce Cake

15.  Unfrosted Cake – Fruit Cake

16.  Unfrosted Cake – Any other - identified, include recipe

17.  Frosted Cake – Marble Cake

18.  Frosted Cake – Devil’s Food/Chocolate Cake

19.  Frosted Cake – White Cake

20.  Frosted Cake – Any other – Identified, include recipe

21.  Plate of 3 Chocolate Cookies

22.  Plate of 3 Peanut Butter Cookies

23.  Plate of 3 Oatmeal Cookies

24.  Christmas Cookies – three varieties – two of each type

25.  Plate of 3 Chocolate Brownies

26.  Plate of 3 bars – Any Flavor – include recipe

27.  Coffee Cake

28.  Baked Dairy Item – using at least 3 Real Dairy items (whipped topping and eggs are not Dairy items) – Include recipe

29.  Quick Bread – Fruit – Specify

30.  Quick Bread – Nut – Specify

31.  Quick Bread – Any other – Specify

32.  Yeast Bread – White

33.  Yeast Bread – Wheat

34.  Yeast Bread – Any other – Specify

35.  Yeast Dinner Rolls – 6 – Specify

36.  Yeast Sweet Rolls – 3 – Specify

37.  Donuts – Fried , 5

38.  Donuts – Raised, 5

39.  Bread Machine Favorite – 1 loaf – Specify & include recipe

40.  Fruit Pie – Whole Pie

41.  Other Pie – Whole Pie

42.  Peanut Brittle

43.  Fudge, Chocolate cooked or uncooked

44.  Any other Fudge

45.  Christmas Candy – Identify, Include Recipe

46.  Any other Candy – Identify, Include Recipe

Premiums: (Class A & B) $1.75-1.50-1.25-1.00

          (Class C - Lot #1-4) $2.50-2.25-2.00-1.50

          (Class C - Lots #5-46) $2.00-1.75-1.50-1.25

Special Award - Classes A, B, C

      Best of Show - Ribbon Award

Last Updated 03/11/2008