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DEPARTMENT 13 pressure. An excellent loaf of Class C - should be uniform golden brown in All items in a zip bag. Bread loaves Baked Goods - color, by using standard size bread loaf may be any whole size. No entries are returnable. Adult pans. The flavor should be nutty, Lot No. agreeable to taste, and with no 1. Banana Bread - 1 Loaf Sponsored by River Rising suggestion of sourness, except for 2. Zucchini Bread - 1 Loaf

category. The crumb should 3. Pumpkin Bread - 1 loaf Mary Gehl, Superintendent • 642-3785 be slightly moist, tender, yet not 4. Cranberry Bread - 1 loaf [email protected] crumbling when compressed; light in 5. Coffee Cake weight in proportion to size, even grain, EXHIBITS DUE AUG 26th, 2018, 12 pm-7pm 6. Fruit Muffins - (3) on a plate slightly creamy white in color. The crust Any youth may enter this adult department, 7. Muffin - Other - (3) on a plate but then may not duplicate in the youth of the standard loaf should be tender 8. Powder Biscuits - (3) on a department. and of medium thickness. Please bring plate your loaf of bread in a zip bag. 9. Cornbread muffins - (3) on a plate **BAKED GOODS AUCTION** Bread loaves may be any whole size. 10. Crackers - (3) on a plate If you wish to support the FFA auction 11. - (3) on a plate as you have in past years, please Class A - Bread 12. Other - on a plate make a separate cake, , cookies or 1 Loaf. No Entries are returnable. GUIDELINES FOR CAKES for this event. Bring your Lot No. No Boxed Mixes. Cakes may be 6”, 8” items along with your Fair entries to 1. White or 9” and must be displayed on the Baked Goods department. A 2. Whole Wheat cardboard, no more than 2” larger separate table will accept the auction 3. Rye than cake, and no pans. CAKES ARE NOT RETURNABLE. A well-made cake entries. Auction will be held on Weds. 4. Multi-grain properly baked should be uniformly thick, August 29th at 6 p.m. Your continued 5. Cinnamon Raisin not high in the middle or at the side of the support is always very much 6. Brioche tin, or low in the center. It should be even appreciated. For any questions, 7. Challah grained, fine and delicate in texture, please contact 8. Dinner Rolls - (3) on a plate according to cake type. Butter cakes should be golden brown in color, [email protected] 9. Crescent Rolls - (3) on a plate fruitcakes dark brown, but all should be 10. Bread Sticks - (3) on a plate uniform in color. To be graded as Baked Goods Special Awards 11. - (3) on a plate excellent, butter cakes must be light in The Sponsor will choose the Special Awards. The 12. - (3) on a plate weight in proportion to ingredients used. Sponsor’s choice is not always consistent with the 13. Raised donut - (3) on a plate Fruitcakes cannot be light, but must not be all fruit. When icing is used, it should Judge’s choice. 14. Cinnamon Rolls - (3) on a plate be smooth and glossy in appearance, Special Superintendent Drawing Prize 15. English Muffins spongy and not brittle when cut, not so $$ Money Cake - $60 Fair Commission 16. Sticky Buns soft as to be sticky. Class D, Lot 5 Layer Cake - Frosted 17. Class D - Cakes $$ Money Pie - $60 Fair Commission 18. Other Lot No. Class F, Lot 4 Pie 1. Chocolate Layer Cake - frosted Class A, Lot 5 Dinner Rolls - $15 Kathy Good 2. Hummingbird Layer Cake - frosted Class E, Lot 3 Decorated with Fair Theme - $15 3. White Layer Cake - frosted Kathy Good Red Star Yeast Merchandise items to be 4. Red Velvet Layer Cake - frosted Class D, Lot 12 Flourless Chocolate Cake - $15 awarded to the Champion and Reserve 5. Carrot Layer Cake - frosted champion of Class A. To be eligible, the 6. Coconut Layer Cake - frosted Mary Gehl entry must be made with Red Star Yeast. Class N, Lot 3 Boston Crème Pie - $15 Mary Entrants must provide an empty yeast 7. German Chocolate Layer Cake Gehl packet or picture with entry. 8. Upside-Down Cake RULES AND REGULATIONS 9. Angel Food - unfrosted 1. Refer to General Rules & Regulations. Class B - Artisan Bread 10. Bundt Cake - frosted or glazed 2. Only one entry per lot in this 1 loaf in a zip bag or bread bags. No 11. department. entries are returnable. 12. Flourless Chocolate Cake - single 3. NO COMMERCIAL MIXES or JELLO. Lot No. layer 4. NO FOOD ENTRIES OR 1. French 13. Cake Roll - filled CONTAINERS ARE RETURNABLE. 2. (round or flat) 14. Cupcakes - frosted (3) on a plate Premiums: $3.00; $2.00; $1.00 3. Ciabatta 15. Rum Cake - frosted or glazed 4. Flat Bread 16. Other Guidelines for Baked Bread 5. Sourdough Class E - Decorated Cakes Bread should be so completely baked 6. Flavored Decorated Cake - Styrofoam or other that when pressed upon it will spring 7. No Knead forms may be used in place of cake. out immediately upon release of 8. Other Judging will be based on decoration 7. 6. Toffee only. Non-edible entries are 8. Fruit 7. Decorative Mints returnable. This Class is NOT eligible 9. Other 8. Truffles Class H - Savory Pies for the Grand & Reserve Grand 9. Hard Rock Candy Lot No. Champion since it is not judged based 10. Marshmallow 1. Quiche on taste. 11. Buckeyes 2. Pot Pie - 2 crust Lot No. 12. Caramels 3. - 1 crust 1. Decorated Special Occasion 13. Taffy 4. Pasty - 1 large or (3) small on a 2. Decorated Wedding 14. Pecan Turtles plate 3. Decorated with Fair Theme 15. Other 5. - (3) on a plate 4. Decorated House Class L - “Baked” foods made with 6. Class F - Fruit Pies - Pies and Honey 7. Other containers are not returnable. All items in a zip bag. No entries are Class I - Dietary Restricted - No Piecrust must be homemade. Cover returnable. entries are returnable. Low fat, low or pies with plastic wrap ONLY, except Lot No. non- or gluten free; must include no cover on meringue pies. 1. Cake - may be 6”, 8” or 9” & must recipe. Gluten free blends may Lot No. be displayed on cardboard & no be used. Bread loaves may be any 1. Rhubarb more than 2” larger than cake. whole size. 2. Rhubarb with other fruit 2. Cookies - (3) on a plate Lot No. 3. Huckleberry 3. Bread - 1 loaf in zip bag 1. Cookies - (3) on a plate in zip bag 4. Apple 4. Muffin 2. Quick Bread - 1 loaf in zip bag 5. Cherry 5. Candy - 3 pieces on a plate 3. Bread - 1 loaf in zip bag 6. Berry (other) 6. Other 4. Pie 7. Peach Honey Award: Beekeepers of the 5. Cake - 6”, 8” or 9” and must be 8. Chocolate Cream Bitterroot and Lazy K Brand Honey displayed on cardboard, no more 9. Lemon Meringue from Warren Neyenhuis. $10 will be than 2” larger than cake, and no 10. Pecan awarded for each blue ribbon and 1 pans. 11. Coconut Cream Quart of Home-Grown Honey will be 6. Other 12. Pumpkin awarded to the champion. Class J - Cookies & Bars 13. Fresh Strawberry Class M - “Baked” Christmas Foods 3 Items on plate in zip bag. No entries 14. Key Lime No entries are returnable. are returnable. 15. Buttermilk Lot No. Lot No. 16. Sweet Potato 1. Decorated Cake, may be 6”, 8” or 1. Chocolate Chip 17. Mincemeat 9” and must be displayed on 2. Oatmeal 18. Other cardboard, not more than 2” larger 3. Sugar Class G - - All entries must use than cake. 4. Gingersnap Home-made pastry dough. No mixes 2. Holiday Fruit Cake 5. Peanut Butter or pre-made pastry dough. 3. Decorated cookies (3) on a plate By definition, "pastry" is a major type of 6. Icebox 4. Stolen bakers' . It includes various 7. Bar 5. Other kinds of baked products made from a stiff 8. Brownies dough which is made from flour, salt, a Class N - Other Baked Desserts 9. Brownies - frosted relatively high proportion of fat, and a Entry should be whole in any size 10. Pinwheels small proportion of liquid. It also may disposable pan, tray or cardboard. No include sugar or flavorings. Most pastry 11. Shortbread entries are returnable. is leavened only by the action of steam 12. Spritz Lot No. as it bakes, but some items defined as 13. Macaroons "" may contain yeast or other 1. - Plain 14. Snickerdoodle . Pastry dough is used 2. Cheesecake - Flavored 15. Mexican Wedding cakes as a base and/or covering for sweet or 3. Boston Cream Pie savory items. *Please note that although 16. Other 4. Fruit "pies" are considered a pastry, they have Class K - Candy 5. Fruit Crisp separate classes. 3 Pieces on a plate in zip bag. No Three (3) items on a plate in zip bag. 6. Fruit Dumpling entries are returnable. No entries are returnable. 7. Torte Lot No. Lot No. 8. 1. 1. Chocolate Fudge - old fashioned 9. Other 2. Danish 2. Chocolate Fudge - marshmallow GRAND CHAMPION - 3. Tarts, sweet 3. Peanut Butter Cups 4. Tarts, savory RESERVE GRAND CHAMPION - ROSETTE 4. Divinity 5. Cream Puffs 6. 5. Peanut Brittle DEPARTMENT 14 An excellent loaf of bread should be 9. Bread Sticks - (3) on a plate uniform golden brown in color, oblong in 10. Cinnamon Rolls - (3) on a plate Baked Goods - shape, and about 9x4x4 inches in size. 11. Pretzel - (3) on a plate The flavor should be nutty, agreeable to 12. Raised Donut - (3) on a plate

Youth taste, and with no suggestion of 13. Other - (3) on a plate Sponsored by Red Star Yeast sourness. The crumb should be slightly Class D - Quick Bread - Ages 12-18 moist, tender, yet not crumbling when All items in a zip bag. No entries are Mary Gehl, Superintendent • 642-3785 compressed; light in weight in proportion returnable. Bread Loaves may be any [email protected] to size, even grain, slightly creamy white whole size.

in color. The crust of the standard loaf Lot No. EXHIBITS DUE AUG 26th, 2018, 12 pm-7pm should be tender and of medium 1. Banana Bread - 1 Loaf

thickness. Bread loaves may be any 2. Zucchini Bread - 1 Loaf ***BAKED GOODS AUCTION*** whole size. 3. Coffee Cake If you wish to support the FFA Baked 4. Fruit Muffins - (3) on a plate Goods auction as you have in past years, Class A - Jr Yeast Bread - Ages 5-11. 5. Muffin - Other - (3) on a plate please make a separate cake, pie, All items in a zip bag. No entries are 6. Cornbread Muffins - (3) on a plate cookies or breads for this event. Bring returnable. 7. Baking Powder Biscuits - (3) on a your items along with your Fair entries to Lot No. plate the Baked Goods department. A 1. - 1 loaf 8. Other - on a plate separate table will accept the auction 2. Whole Wheat - 1 loaf entries. Your continued support is always 3. - 1 loaf, any flavor GUIDELINES FOR CAKES very much appreciated. no mixes No Boxed Mixes. Cakes may be 6”, 8”

4. Other or 9” and must be displayed on Baked Goods Special Awards Class B - Jr Baked Goods - Ages 5-11. cardboard, no pans, and no more than The Sponsor will choose the Special Awards. The All items in a zip bag. No entries are 2” larger than cake. CAKES ARE NOT Sponsor’s choice is not always consistent with the returnable. RETURNABLE. A well-made cake Judge’s choice. Lot No. properly baked should be uniformly thick, Special Superintendent Drawing Prize Ages 5-11 1. Cupcakes-frosted - (3) on a plate not high in the middle or at the side of the Special Superintendent Drawing Prize Ages 12-18 2. Edible art tin, or low in the center. It should be even SPECIAL PIE AWARDS 3. Chocolate Chip Cookies - (3) on a grained, fine and delicate in texture, and $$ Jr Baked Goods - Money Entry $$ - Ages 5- plate have a good flavor. Butter cakes should 11 $25 - County Commissioners Class B, Lot 8 No 4. Peanut Butter Cookies - (3) on a be golden brown, fruitcakes dark brown, Bake Pie plate but all should be uniform in color. To be $$ Youth Baked Goods - Money Entry $$ - Ages 5. Sugar Cookies - (3) on a plate graded as excellent, butter cakes must 12-18 $25 - County Commissioners Class F, Lot 4 6. Brownies - (3) on a plate be light in weight in proportion to 7. No-Bake Cookies - (3) on a plate ingredients used. Fruitcakes cannot be GRANDPA & GRANDMA AWARD - $10 to 8. No-Bake Pie light, but must not be all fruit. When icing Champion of Class C 9. Quick Bread - 1 loaf is used, it should be smooth and glossy Best 2018 Fair Theme Class B, Lot 11 or Class 10. Cake Pops - (3) on a plate in appearance, spongy and not brittle E, Lot 10 $15 - Kathy Good 11. Fair Themed Cupcakes when cut, not so soft as to be sticky. Best Decorated Cookie Pizza Class B, Lot 12 12. Decorated Cookie Pizza 10-12” $10 - Mary Gehl 13. Other Class E - Cakes - Ages 12-18 Best Decorated Cookie Pizza Class B, Lot 12 Class C - Yeast Bread Ages 12-18 No entries are returnable. $10 - Mary Gehl 1 Loaf in a zip bag. No entries are Lot No.

returnable. Bread Loaves may be any 1. Chocolate Layer Cake - frosted RULES AND REGULATIONS whole size. 2. Hummingbird Layer Cake - frosted 1. Refer to General Rules & Regulations. Lot No. 3. White Layer Cake - frosted 2. Only one entry per lot in this 1. White 4. Carrot Layer Cake - frosted department. 2. Whole Wheat 5. Cake Pops - (3) on a plate 3. No commercial mixes or Jello. 3. Rye 6. Upside-Down Cake 4. No food entries or containers are 4. Cinnamon Raisin Bread 7. Angel Food - unfrosted returnable. 5. Bread Machine - any flavor, no 8. Pound Cake Premiums: $3.00; $2.00; $1.00 mixes 9. Cupcakes - frosted (3) on a plate Guidelines for Baked Bread 6. Multi-Grain 10. Cupcakes - frosted, Fair Theme (3) Bread should be so completely baked 7. Dinner Rolls - (3) on a plate on a plate that when pressed upon it will spring out 8. Crescent Rolls - (3) on a plate 11. Other immediately upon release of pressure.

Class F - Pies - Ages 12-18 8. Spritz Premiums: $3.00; $2.00; $1.00 Pies in disposable tins only. Pies and 9. Cookie Pizza 10-12” containers are not returnable. Piecrust 10. Other must be homemade. Cover pies with Class J - Candy - Ages 12-18 BEER plastic wrap ONLY, except no cover (3) Pieces on a plate in zip bag. Class A - Beer - Belgian and French on meringue pies. No entries are returnable. Ale Lot No. Lot No. Lot No. 1. Rhubarb 1. Chocolate Fudge - old fashioned 1. Saison 2. Rhubarb with other fruit 2. Chocolate Fudge - marshmallow 2. Dubbel 3. Huckleberry 3. Peanut Butter Cups 3. Tripel 4. Apple 4. Divinity 4. Belgian Strong Ale (Dark or 5. Cherry 5. Peanut Brittle Golden) 6. Berry (other) 6. Toffee 5. Belgian White 7. Peach 7. Decorative Mint 6. Biere de Garde 8. Chocolate Cream 8. Hard Rock 7. Belgian Pale Ale 9. Lemon Meringue 9. Marshmallow 8. Belgian Specialty Ale 10. Pecan 10. Other 9. Sour Beer 11. Coconut Cream Class K - Other Baked Desserts 10. Lager 12. Pumpkin Lot No. Entry should be whole in any 11. Other 13. Fresh Strawberry size disposable pan, tray or cardboard. Class B - Beer - Brown and Scottish 14. Pie Pops - (3) on a plate No entries are returnable. Ale 15. Other Lot No. Lot No. Class G - Pastry All entries must use 1. Cheesecake - plain, no topping 1. Northern English Brown homemade pastry dough. By 2. Cheesecake - flavored 2. Mild definition, "pastry" is a major type of 3. Fruit Cobbler 3. American Brown bakers' confectionery. It includes various 4. Fruit Crisp 4. Southern English Brown kinds of baked products made from a stiff 5. Fruit Dumpling dough which is made from flour, salt, a 6. Torte 5. Scottish Light 60/- relatively high proportion of fat, and a 7. Bread Pudding 6. Scottish Heavy 70/- small proportion of liquid. It also may 8. Other 7. Scottish Export 80/- include sugar or flavorings. Most pastry 8. Irish Red Ale is leavened only by the action of steam as it bakes, but some items defined as DEPARTMENT 15 9. Sour Beer "pastries" may contain yeast or other 10. Lager leavening agent. Pastry dough is used Beer and Wine 11. Other as a base and/or covering for sweet or Sponsored by Bitter Root Brewing Class C - Beer - Pale Ale and Light Ale savory items. *Please note that although Lot No. "pies" are considered a pastry, they have Co-Superintendents separate classes. (3) items on a plate in 1. Blond Ale zip bag. No entries are returnable. Joy McClure • 363-1647 2. IPA English Lot No. Peg Andersen • 273-6618 3. English Pale Ale 1. Croissants 4. American Pale Ale 2. Danish RULES AND REGULATIONS 5. American Amber 3. Tarts, Sweet 4. Tarts, Savory 1. Refer to General Rules & Regulations. 6. Imperial Ale 5. Cream Puffs 2. Beer may be made from malt, hops, 7. IPA American 6. Éclair grain, fruit/vegetable/juice, or any other 8. Sour Beer 7. Strudel product commonly used in making 9. Lager 8. Other 10. Other Class I - Cookies & Bars - Ages 12-18 beer. Class D - Beer - Strong Ale and (3) Items on a plate in zip bag. No 3. Each entry must be bottled in a clean English Bitter Ale entries are returnable. bottle with at least a 10 ounce capacity Lot No. Lot No. or larger. NO raised glass brand name 1. Ordinary Bitter 1. Chocolate Chip lettering and printed caps must be blacked out. NO LABELS! But may 2. Special Bitter 2. Oatmeal 3. English Old Ale 3. Sugar be entered in Class H or P. 4. Strong Bitter/English Ale 4. Peanut Butter 4. All entries must be one year or older. 5. Strong Scotch Ale 5. Bar Special Awards - The Sponsor will 6. Barleywine (American, English) 6. Brownies 7. Sour Beer 7. Shortbread choose the Special Awards. The 8. Lager Sponsor’s choice is not always consistent 9. Other with the Judge’s choice.

Class E - Beer - Porter Special Awards - The Sponsor will DEPARTMENT 16 Lot No. choose the Special Awards. The 1. Robust Porter Sponsor’s choice is not always consistent Canned & Preserved 2. Brown Porter with the Judge’s choice. Foods 3. Baltic Porter Mead Supplies for Best Traditional 4. Sour Beer Mead - Hidden Legend Winery Jar of 5. Lager Local Honey for the Best Mead Co-Superintendents 6. Other Joy McClure • 363-1647 Premiums: $3.00; $2.00; $1.00 Class F - Beer - Stout Peg Andersen • 273-6618 Lot No. Class M - Wine - Dry For any questions, please call the 1. Dry Stout Lot No. Superintendents 2. Foreign Extra Stout 1. Grape, Dry Red 3. Sweet Stout 2. Grape, Dry White RULES AND REGULATIONS 4. Russian Imperial Stout 3. Fruit, Dry (Including Flower Wine) 1. Refer to General Rules and 5. Oatmeal Stout 4. Vegetable, Dry (Including Root) Regulations. 6. American Stout 5. Wild Fruit, Dry 2. Canned foods must have been canned 7. Sour Beer 6. Other, Dry (Grain, Rhubarb, etc.) within the last year. 8. Lager Class N - Wine - Sweet 3. Only one (1) entry per lot. 9. Other Lot No. 4. Only commercial canning jars of any Class G - Beer - Wheat Beer 1. Grape, Sweet Red size will be accepted. CLEAR JARS Lot No. 2. Grape, Sweet White ONLY! 1. Berliner Weisse 3. Fruit, Sweet (Including Flower 5. ONLY plain colored gold or silver 2. Bavarian Weizen Wine) lids and rings will be accepted. 3. Dunkelweizen 4. Vegetable, Sweet (Including Root) (Exception: Reusable lids or lid and 4. Weizenbock 5. Wild Fruit, Sweet ring combinations) 5. American Wheat 6. Sparkling Wine 6. Absolutely no decorative lids and/or 6. Roggenbier (German Rye) 7. Other, Sweet (Grain, Rhubarb, etc.) rings of any pattern will be 7. Sour Beer Class O - Wine - Mead accepted. 8. Lager Lot No. 7. No labels or stickers of any kind 9. Other 1. Light allowed. Class H - Random 2. Medium 8. Entering in “other” lots, please identify Lot No. 3. Dark what the product is. 1. Hard Cider 4. Flavored 9. All products MUST have an intact 2. Non-Alcohol 5. Traditional with different honey sealed lid, EXCEPT FOR: 3. Root Beer (state the flavor/type of honey -Classes H, H-1, & H-2: Lot 14 4. Other used) -Classes I, I -1, & I -2 5. Enter your Beer Label here 6. Other -Classes K, K-1, & K-2: Lot 8 GRAND CHAMPION - ROSETTE Class P - Wine - Other Miscellaneous -Classes L, L-1, & L-2 RESERVE GRAND CHAMPION - ROSETTE wine -Classes M, M-1, & M-2: Lots 1-4, 9, 15-21 Rosettes may be awarded to the Lot No. -Class N-8 Champion and Reserve Champion in 1. Dessert Wine -Classes P, P-1, & P-2 each class. 2. Fruit Dessert Wine 10. All Jellies, Preserves & Jams must be If no exhibit merits these awards, 3. Port sealed with metal lids ONLY. No none will be given. 4. Saki paraffin. 5. Hydromel (low alcohol) Special Awards - The Sponsor will WINE 6. Other choose the Special Awards. The 7. Enter your Wine Label here Sponsor’s choice is not always consistent RULES AND REGULATIONS GRAND CHAMPION - ROSETTE with the Judge’s choice. 1. Wine must be bottled in 26 oz. bottles RESERVE GRAND CHAMPION - ROSETTE Best Tasting Dill Pickles - $25 Gary Hettrick or larger. Rosettes may be awarded to the Best Watermelon Pickles - $25 Zana Westfield 2. All bottles must be capped or corked. Champion and Reserve Champion in Best Peach Jam by Youth - $10 Beth Perkins 3. Each bottle must include a label with each class. Most Unusual - $10 Joy McClure & Peg list of ingredients, NO IDENTIFYING If no exhibit merits these awards, Andersen LABELS! none will be given. Most Creative - $10 Joy McClure & Peg 4. Indicate whether wine should be chilled Andersen or served at room temperature. Drawing for Pressure Canner - Donated by Fair 5. All entries must be at least one year Commission old or older. Drawing for Hot Water Bath Canner - Donated 14. Cinnamon Applesauce 6. Raspberry by the Superintendents 15. Pie Filling 7. Grape Rosettes may be awarded to the 16. Any item made with Honey 8. Grape - wild Champion and Reserve Champion 17. Juice 9. Strawberry in each class. If no exhibit merits 18. Other 10. Cherry these awards, none will be given. Class CA - Canned Fruit by a Junior 11-13 11. Chokecherry Premiums: $3.00; $2.00; $1.00 (Lot Numbers Above) 12. Huckleberry Grand Champion - Rosette Class CB - Canned Fruit by a Junior 14-17 13. Elderberry Reserve Grand Champion - Rosette (Lot Numbers Above) 14. Alcohol based jelly Class A - Canned Meat Class D - Natural/Organic Canned 15. Wine based jelly Lot No. Fruit 16. Pepper jelly 1. Chicken Lot No. 17. Any Fruit with Peppers 2. 1. Apricots 18. Light - any Flavor 3. Fish 2. 19. Other 4. Game Meat 3. Huckleberries Class EA - Jelly by a Junior 11-13 5. 4. Sweet Cherries - with pits (Lot Numbers Above) 6. Any item listed preserved by a 5. Sour Cherries - pitted Class EB - Jelly by a Junior 14-17 Junior 9-12 6. Peaches (Lot Numbers Above) 7. Any item listed preserved by a 7. Pears Class F - Fruit Spreads Junior 13-16 8. Raspberries Definition of Fruit Spreads: Commonly 8. Other 9. Blackberries includes fruit concentrates or low- Class B - Canned Vegetables 10. Mixed Fruit Cocktail calorie sweeteners (such as Lot No. 11. Nectarines aspartame, sucralose, Splenda etc.) 1. Beets 12. Applesauce replacing all or part of the sugar. 2. 13. Cinnamon Applesauce Lot No. 3. Corn - whole kernel 14. Pie Filling 1. Jam of any type 4. Peas 15. Any item made with Honey 2. Jelly of any type 5. String Beans - whole 16. Juice 3. Butter of any type 6. String Beans - cut 17. Other 4. 7. Tomatoes - whole Class DA - Natural/Organic Canned 5. Preserves of any type 8. Tomatoes - sliced Fruit by a Junior 11-13 6. Seedless Berry Jam 9. Tomatoes - stewed (Lot Numbers Above) 7. Any item made with Honey 10. Tomato Juice Class DB - Natural/Organic Canned 8. Light - any flavor 11. Sauerkraut Fruit by a Junior 14-17 9. Other 12. Squash (Lot Numbers Above) Class FA - Fruit Spreads by a Junior 11-13 13. Juice SCORE CARD for JELLY & JAM (Lot Numbers Above) 14. Other Flavor - pronounced & corresponding to Class FB - Fruit Spreads by a Junior 14-17 Class BA - Canned Vegetables by a natural flavor………………………….35% (Lot Numbers Above) Junior 11-13 Consistency - should retain shape when Class G - Preserves (Lot Numbers Above) removed from jar; should quiver; should Definition of Preserves: Fruits Class BB - Canned Vegetables by a be tender…………………..……..…...30% preserved with sugar so that the fruit Junior 14-17 Texture - smooth & free from graininess retains its shape, is clear and shiny, (Lot Numbers Above) (determined) by “Feel in Mouth”…....20% tender and plump. The syrup is clear Class C - Canned Fruit Color & Clarity - color determined by the and varies from the thickness of Lot No. kind of fruit; clarity, free from honey to that of soft jelly. 1. Apricots cloudiness……………………………..15% Lot No. 2. Apples Total………………………………...100% 1. Marmalade 3. Huckleberries Class E - Jelly 2. Strawberry 4. Sweet Cherries - with pits Definition of Jelly: Jelly is made solely 3. Blackberry 5. Sour Cherries - pitted from the juice of a fruit. Crystal Clear 4. Raspberry 6. Peaches and typically the stiffest of all fruit 5. Huckleberry 7. Pears preserves. 6. Plum 8. Raspberries Lot No. 7. Cherry 9. Blackberries 1. Apple 8. Apricot 10. Plums 2. Blackberry 9. Peach 11. Mixed Fruit Cocktail 3. Currant 10. Seedless Berry 12. Nectarines 4. Crabapple 11. Light - any flavor 13. Applesauce 5. Plum 12. Any item made with Honey 13. Other Color - natural color of vegetables ..20% 4. FRESH Fruit Salsa - mild (not Class GA - Preserves by a Junior 11-13 Pack - economical & uniform ……...20% processed) (Lot Numbers Above) Condition of solids - firm & tender 20% 5. Salsa - hot (processed) Class GB - Preserves by a Junior 14-17 Condition of liquid - clear ………...20% 6. Salsa - mild (processed) (Lot Numbers Above) Total ………………………………..100% 7. Fruit salsa - hot (processed) Class H - Jams Class J - Pickles 8. Fruit salsa - mild (processed) Definition of Jams: Made by cooking Lot No. 9. Relish - sweet crushed or chopped fruit with sugar 1. Cucumber - sweet 10. Relish - hot until the mixture will round up in a 2. Cucumber - dill 11. spoon. 3. Zucchini pickles 12. Zucchini Relish Lot No. 4. Sweet Chips 13. 1. Strawberry 5. Bread & Butter 14. Mustard - yellow 2. Blackberry 6. Mixed Pickles 15. Mustard - brown 3. Raspberry 7. Watermelon 16. Mustard - not processed 4. Huckleberry 8. Other 17. Mayonnaise - not processed 5. Apple Butter Class JA - Pickles by a Junior 11-13 18. Other 6. Plum (Lot Numbers Above) Class MA - Condiments by a Junior 11-13 7. Cherry Class JB - Pickles by a Junior 14-17 (Lot Numbers Above) 8. Apricot (Lot Numbers Above) Class MB - Condiments by a Junior 14-17 9. Peach Class K - Pickled Vegetables (Lot Numbers Above) 10. Any fruit with Peppers Lot No. Class N - Dips - FRESH 11. Alcohol-based jams 1. Dilly Beans Lot No. 12. Any other type of butter 2. Watermelon 1. Guacamole - not processed 13. Seedless Berry 3. Beets 2. Hummus 14. Light - any flavor 4. Pickled Fruit 3. Cheese based 15. Any item made with Honey 5. Pickled Vegetables 4. Cream Cheese based 16. Freezer Jam 6. Hot Pickled Peppers 5. Fruit based 17. Other 7. Zucchini Bread & Butter 6. Mayonnaise based Class HA - Jams by a Junior 11-13 8. Refrigerator Pickles 7. Oil based (Lot Numbers Above) 9. Other 8. Vinegar based Class HB - Jams by a Junior 14-17 Class KA - Pickled Veg by a Junior 11-13 9. Yogurt based (Lot Numbers Above) (Lot Numbers Above) 10. Other Class I - Flavored Vinegars and Class KB - Pickled Veg by a Junior 14-17 Class NA - Dips by a Junior 11-13 Infused Oils (Lot Numbers Above) (Lot Numbers Above) *Please use a commercial canning jar* Class L - Salad Dressing* Class NB - Dips by a Junior 14-17 Lot No. *Please use a commercial canning jar* (Lot Numbers Above) 1. Fruit Vinegar Lot No. Class O - Seasonings - FRESH 2. Savory Vinegar (with roasted 1. Ranch Lot No. vegetable base) 2. Bleu Cheese 1. Herb Blend 3. Balsamic Vinegar 3. Honey Mustard 2. Marinade 4. Classic Vinegar (with wine base) 4. French 3. Meat Rub for Beef 5. Herbal Vinegar 5. Thousand Island 4. Meat Rub for Poultry/Fish 6. Fruit infused oil (i.e. citrus) 6. Oil 5. Meat Rub for Pork 7. Vegetable infused oil (i.e. peppers, 7. Poppy Seed 6. Seasoned Salt onions, etc.) 8. Vinaigrette 7. Seasoned Pepper 8. Herbal infused oil (i.e. Basil, 9. Other 8. Other Rosemary, etc.) Class LA - Salad Dressing by a Junior 11-13 Class OA - Seasonings by a Junior 11-13 9. Other Flavored vinegar (Lot Numbers Above) (Lot Numbers Above) 10. Other Infused oil Class LB - Salad Dressing by a Junior 14-17 Class OB - Seasonings by a Junior 14-17 Class IA - Flavored Vinegars and (Lot Numbers Above) (Lot Numbers Above) Infused Oils by a Junior 11-13 Class M - Condiments Class P - Sauces (Lot Numbers Above) Lot No. Lot No. Class IB - Flavored Vinegars and 1. FRESH Salsa - hot (not processed) 1. Barbecue Sauce Infused Oils by a Junior 14-17 2. FRESH Salsa - mild (not 2. Spaghetti Sauce (Lot Numbers Above) processed) 3. Tomato Sauce SCORE CARD for PICKLES 3. FRESH Fruit Salsa - hot (not 4. Stir Fry Sauce Selection - uniform size, shape, & processed) 5. Plum Sauce ripeness ……………………………....20% 6. Syrup 7. Ice Cream or Dessert Sauce DEPARTMENT 17 17. Mishima 8. Ice Cream or Dessert Sauce - not 18. Sgrafitto processed Ceramics 19. Combinations

9. Other 20. Animals Class PA - Sauces by a Junior 11-13 Ida Mann, Superintendent • 550-4134 21. Birds (Lot Numbers Above) 22. Other Class PB - Sauces by a Junior 14-17 RULES AND REGULATIONS Class H - Adult Slab/Clay 1. Refer to General Rules & Regulations. (Lot Numbers Above) Lot No. 2. Make sure all parts are properly attached. Class Q - Soups* 1. Sculpture 3. Lamp shades not made of ceramic will not be *Please note on entry tag: pressure 2. Hand Formed judged. Lamp fittings must be tight. canned or hot water bath 3. Wheel Thrown 4. Felt will be pulled away for judging. Lot No. 4. Glaze 5. Items must be made within the past year. 1. Vegetable 5. Sets 6.Any items with price tags will be automatically 2. Gazpacho GRAND CHAMPION - ROSETTE disqualified. 3. Pumpkin RESERVE GRAND CHAMPION – ROSETTE 7.Items must be cleaned if they’ve been in use. 4. Squash 8.No unfinished articles and only articles made 5. Broccoli from fired slip or slab clay. DEPARTMENT 18 6. Wild Rice Premiums: $3.00; $2.00; $1.00 7. Tomato Floral - Horticulture Classes A, B, and C: 8. Chili Use Lot numbers listed following the Sponsored by MSU Extension 9. Any meat classes below. Be sure to put class AND 10. Other lot on the entry blank. Superintendent: Class QA - Soups by a Junior 11-13 Class A - Ages 5-8 Nina Eadie • 961-6822 (Lot Numbers Above) Class B - Ages 9-12 Class QB - Soups by a Junior 14-17 Class C - Ages 13-16 RULES AND REGULATIONS (Lot Numbers Above) Lot Numbers for Classes A - C: 1. Exhibits are due Monday of Fair Class R - Preserved Foods (3) Entries per lot week, between 3pm and 7pm, at the Lot No. Lot No. Floral Building 1. Fruit leather 1. Any item, any medium 2. Exhibits will be judged Tuesday of 2. Jerky - state kind of meat used 2. Fun sculpture, glazed, slab, clay Fair week, starting at 10am. 3. Trail Mix Classes D, E, F, G and H: 3. Container-grown plants and vases 4. Granola Use lot numbers listed following the (if labeled) may be picked up 5. Noodles & Pasta classes. Be sure to put class AND lot on Sunday after the Fair, between 12pm 6. Any item made with honey the entry blank. and 4pm, at the Floral Building. 7. Other Class D - Adult Beginner PLEASE NOTE: Cut specimens will be Class RA - Preserved Foods by a Junior 11-13 Class E - Adult Advanced removed at the end of the day (Lot Numbers Above) Class F - Senior 65 years & up Thursday of Fair week. Class RB - Preserved Foods by a Junior 14-17 Class G - Special Needs Group (Lot Numbers Above) (Disabled, Senior Living, Ravalli Special Premiums: Class S - Unique & Unusual Services, etc.) $25 for Horticulture Grand Champion - Gary In this class, you must use an Lots for Classes D - G: (1) Entry per lot Clark in memory of Marlene Johnson ingredient that is not typically used 1. Stain $25 (gift certificate) for Champion Container (i.e. ) in canning. 2. Pearls (stain) Grown Plant (Class A5) - Bitterroot Nursery Lot No. 3. Dry Brush $15 for Superintendent’s Choice - Nina Eadie 1. Pickles made with Fruit 4. Wet Brush $15 for Champion Coreopsis, National Garden 2. Pickles made with Vegetables 5. Sponging Bureau Flower of the Year (Class I) - Nan 3. Fruit jam 6. Glazes Christianson 4. Vegetable jam 7. Graphite Pencils $10 for Champion Dahlia (Class S) Green 5. Fruit jelly 8. Holidays Thumbs Up 6. Vegetable jelly 9. Sets $10 for 1st Place Geranium (Class A5, Lot 4) - 7. Beer based 10. Piggy Banks Friendly Gardener’s Club 8. Wine based 11. Native American $10 for Champion Begonia (Class R) - 9. Alcohol based 12. Japanese Raku Hamilton Garden Club 10. Other 13. African $10 for Champion Sweet Pea (Class Q) - Class SA - Unique & Unusual by a Junior 11-13 14. Western Stevensville Garden Club (Lot Numbers Above) 15. Fantasy/Fairy Tales $10 for Champion Rose (Class M) - Nina Eadie Class SB - Unique & Unusual by a Junior 14-17 16. Majolica in memory of Barbara Nelson (Lot Numbers Above)