Baking (S)

BAKING (S)

Kelley Unger
kjb.unger@gmail.com

Location: Main Exhibit Hall

Premiums:
Blue - $5
Red - $4
White - Ribbon only

WE WANT TO ENCOURAGE PARTICIPATION FROM OTHER ISLANDS:

Special Merit Awards will be considered including
"Best Chocolate Chip Cookie," "Best of Theme."

DISPOSABLE clear plastic containers are provided in required sizes (9" x 6" square, 4x8" long, 9" circular and 4x4" square). Your item will be repackaged to fit one of these containers OR you can pick up a container ahead of time at the Fair office or Printonyx (470 Reed Street).

RULES:

Disposable containers (see above) are required for all entries except decorated cakes. This helps in displaying and keeping out fruit flies and bees.
Carefully read each category.

1. All exhibits must be homemade from scratch. No packaged mixes will be accepted. Even decorated cakes may be judged on their taste, if it comes to a tie.
2. Exhibitors are limited to 8 entries in this department.
3. All entries must be safely storable for five days without refrigeration. Cream or filled pies and pastry which require refrigeration are not accepted and will be disqualified from judging. This includes cream cheese frostings.
4. Submission of recipe used is optional, but is REQUIRED to be considered for a Blue, Best of Class, Best of Show or Special Merit Ribbon. Recipes should be stapled to the entry tag in a specially provided clear sleeve so that it may be displayed to fairgoers after judging.
5. Youth entries by persons 16 years of age and under will be judged separately in every category. Entry tags must be labeled “YOUTH” in the upper corner.
6. Unless objection is made in writing at the time of registration, samples of all entries may be served to visitors after the judging.

JUDGING WILL BE BASED ON THE FOLLOWING CRITERIA:

1. Overall Appearance
2. Consistency (size and shape)
3. Aroma
4. Flavor
5. Moistness, crispness and/or crumb texture
6. Creativity (appearance, ingredients, etc.)
7. Judging will be based on merit and many blue, red and white ribbons may be awarded. Only Cookies will be judged by Lots

CLASS 1: COOKIES (Baked-NO Rice Krispy or unbaked cookies)
Enter only SIX 3-4" size cookies or EIGHT 2" or smaller cookies to fit in a 4"x8" container.
Lots:
a: Drop cookies (with fruit, nuts, candy or chocolate)
b: Brownies and bar cookies
c: Rolled cookies (cut out) & refrigerator cookies (sliced)

CLASS 2: CAKES, CUPCAKES & TORTES
Enter FOUR cupcakes or one whole item NOT MORE THAN 9"W x 6.5"L x 3"H inches across, 1-2 layers (3" high) which should fit. This class includes iced or plain, white, yellow, chocolate, Bundkuchen, Kugelhoff, chiffon or angel food, upside down, fruit or vegetable, tortes, and undecorated cupcakes.

CLASS 3: DECORATED CAKES, CUPCAKES & COOKIES
Unless noted, enter the whole item on a sturdy disposable plate or tray with a lid (check out Marketplace's offerings). This class includes gingerbread houses, sheet cakes or special shapes, wedding or groom’s cakes, and decorated cupcakes (provide four).

CLASS 4: YEAST BREADS
Unless noted, enter one whole loaf, standard in size to fit in 9"W x 6.5"L x 3.5"H. This class includes white, wheat, rye, sourdough, french, braided bread, specialty, rolls (four), sweet rolls (four), fancy or braided rolls (four), pretzels (four), and breadsticks (four).

CLASS 5: QUICKBREADS
Enter one whole loaf, standard in size disposable aluminum pan with lid (check out Marketplace's offerings) OR without the pan to fit in 9"W x 6.5"L x 3.5"H. This class includes banana, apple sauce, fresh or dried fruit, nut, spiced, zucchini, carrot, tea ring, and coffee cake.

CLASS 6: BREAKFAST BREADS
Enter four to fit in a 9" round plastic container. This class includes biscuits, scones, muffins, and croissants.

CLASS 7: PIES & TARTS
PIES will ONLY be accepted in a 9" disposable pie tin (no glass or reusable pie tins which cook differently than aluminum pie tins) and must be cooled before judging (don't bring hot out of the oven after 4 p.m.) All pies and tarts will be donated to the FHES pie booth immediately following judging. One piece will be kept on display and pies will not be available for taste testing. This class includes apple, berry, peach or nectarine, cherry, rhubarb, nut, cobbler, and other fruit/crust combinations. FOR SAFETY REASONS, NO CREAM, CUSTARD, OR WHIPPED CREAM-BASED PIES ACCEPTED.

CLASS 8: CANDY
Enter EIGHT pieces. This class includes divinity, fudge, taffy, peanut brittle, caramel, and other candy (cooked only).

CLASS 9: Healthful Baked Goods
This category encourages low in sugar, fat, salt, and additives. Unless noted, use size and packaging requirements in similar items above. RECIPE is required so that "healthful" aspects can be determined. This class includes whole grain cereal (1-2 cups in a glass jar) as well as any items that are vegan, gluten-free, dairy-free or egg-free.

CLASS 10: A Century of Growing: 100 Years at Home Heritage Section
Dig out your San Juan Island family favorites which may be any category of baked goods. Print, copy or type the recipe and include history of the item’s significance in your family whether you've been on the Island 100 years or not. A special cookbook of island recipes will be available after the fair and may be for sale to benefit the San Juan Historical Museum.