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DEPARTMENT 13 Should Be Uniform Golden Brown in 7

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DEPARTMENT 13 should be uniform golden brown in 7. No Knead color. The flavor should be nutty, 8. Other Baked Goods - agreeable to taste, and with no suggestion of sourness, except for Class C - Quick Bread Adult sourdough category. The crumb should All items in a zip bag. Bread loaves may be any whole size. No entries are Sponsored by River Rising be slightly moist, tender, yet not returnable. crumbling when compressed; light in Lot No. Mary Gehl, Superintendent • 642-3785 weight in proportion to size, even grain, 1. Banana Bread - 1 Loaf [email protected] slightly creamy white in color. The crust 2. Zucchini Bread - 1 Loaf of the loaf should be tender and of EXHIBITS DUE SUNDAY AUG 25th, 2019, 12 3. Pumpkin Bread - 1 loaf medium thickness. pm-7pm in the First Interstate Center. Any 4. Cranberry Bread - 1 loaf youth may enter this adult department, but 5. Coffee Cake then may not duplicate the same item in Class A - Yeast Bread 6. Fruit Muffins - (3) on a plate the youth department. 1 Loaf. No Entries are returnable. 7. Muffin - Other - (3) on a plate Please bring your loaf of bread in a zip 8. Baking Powder Biscuits - (3) on a **BAKED GOODS AUCTION** bag. Bread loaves may be any whole plate If you wish to support the FFA size. 9. Crackers - (3) on a plate fundraising auction, please make a Lot No. 10. Scones - (3) on a plate separate cake, pie, cookies or breads 1. White 11. Other - on a plate for this event. Bring your items along 2. Whole Wheat with your Fair entries to the Baked 3. Rye GUIDELINES FOR CAKES Goods department. A separate table 4. Multi-grain No Boxed Mixes. Cakes may be 6”, 8” will accept the auction entries. Auction 5. Cinnamon Raisin or 9” and must be displayed on will be held on Weds. August 29th at 6 6. Brioche cardboard, no more than 2” larger p.m. Your support is very much 7. Challah than cake, and no pans. ENTRIES ARE NOT RETURNABLE. A well-made appreciated. For any questions, 8. Dinner Rolls - (3) on a plate cake properly baked should be uniformly please contact: 9. Crescent Rolls - (3) on a plate thick, not high in the middle or at the side [email protected] 10. Bread Sticks - (3) on a plate of the tin, or low in the center. It should 11. Bagel - (3) on a plate be even grained, fine and delicate in Baked Goods Special Awards 12. No Knead or Batter texture, according to cake type. Butter cakes should be golden brown in color. The Sponsor will choose the Special Awards. The 13. Raised donut - (3) on a plate To be graded as excellent, butter cakes Sponsor’s choice is not always consistent with the 14. Cinnamon Rolls - (3) on a plate must be light in weight in proportion to Judge’s choice. 15. Hawaiian Sweet Bread ingredients used. When icing is used, it Special Superintendent Drawing Prize 16. Sticky Buns should be smooth and glossy in $$ Money Cake - $60 Fair Commission 17. Monkey Bread appearance, spongy and not brittle when cut, not so soft as to be sticky. Class D, Lot 1 Chocolate Layer Cake - frosted 18. Bread Machine - Any Flavor $$ Money Pie - $60 Fair Commission 19. Other Class D - Cakes Class F, Lot 16 Sweet Potato Pie Lot No. Class D, Lot 15 “Boozy” Cake - $10 Mary Gehl 1. Chocolate Layer Cake - frosted Class N, Lot 6 - Instant Pot Cheesecake - $10 2. Mayonnaise Layer Cake - frosted Red Star Yeast Merchandise items to be Mary Gehl 3. White Layer Cake - frosted RULES AND REGULATIONS awarded to the Champion and Reserve champion of Class A. To be eligible, the 4. Red Velvet Layer Cake - frosted 1. Refer to General Rules & entry must be made with Red Star Yeast. 5. Carrot Layer Cake - frosted Regulations. Entrants must provide an empty yeast 6. Coconut Layer Cake - frosted 2. Only one entry per lot in this packet or picture of yeast jar with entry. 7. German Chocolate Layer Cake department. 8. Upside-Down Cake Class B - Artisan Bread 3. NO COMMERCIAL MIXES. Except 9. Angel Food - unfrosted for Cake Magic Mix. 1 loaf any whole size, in a zip bag or 10. Bundt Cake - frosted or glazed bread bags. No entries are returnable. 4. NO FOOD ENTRIES OR 11. Pound Cake CONTAINERS ARE RETURNABLE. Lot No. 12. Flourless Chocolate Cake - single 1. French Premiums: $3.00; $2.00; $1.00 layer 2. Focaccia (round or flat) 13. Cake Roll - filled 3. Ciabatta Guidelines for Baked Bread 14. Cupcakes - frosted (3) on a plate 4. Flat Bread Bread should be so completely baked 15. “Boozy” Cake - frosted or not 5. Sourdough that when pressed upon it will spring 16. Other 6. Flavored out immediately upon release of pressure. An excellent loaf of bread Class E - Decorated Cakes 3. Tarts, sweet (3) 3. Peanut Butter Cups Decorated Cake - Styrofoam or other 4. Tarts, savory (3) 4. Divinity forms may be used in place of cake. 5. Cream Puffs (3) 5. Peanut Brittle 6. Éclair (3) Judging will be based on decoration 7. Strudel 6. Toffee only. Non-edible entries are 8. Fruit Turnover (3) 7. Decorative Mints returnable. This Class is NOT eligible 9. French Macaroons (3) 8. Truffles for the Grand & Reserve Grand 10. Other 9. Hard Rock Candy Champion since it is not judged based Class H - Savory Pies - Pies may be 10. Marshmallow on taste. any whole size in disposable foil tin. 11. Buckeyes Lot No. Entries are not returnable. Piecrust 12. Caramels 1. Decorated Special Occasion must be homemade. 13. Taffy 2. Decorated Wedding Lot No. 14. Pecan Turtles 3. Decorated with Fair Theme 1. Quiche 15. Other 4. Decorated Gingerbread House 2. Pot Pie - 2 crust Class L - “Baked” foods made with Class F - Fruit Pies - Pies may be any 3. Meat Pie - 1 crust Honey whole size in disposable foil tin. 4. Other All items in a zip bag. No entries are Entries are not returnable. Piecrust Class I - Dietary Restricted - No returnable. must be homemade. Cover pies with entries are returnable. Low fat, low or Lot No. plastic wrap ONLY, except no cover non-sugar or gluten free; MUST 1. Cake - may be 6”, 8” or 9” & must on meringue or cream pies. INCLUDE RECIPE. Gluten free flour be displayed on cardboard & no Lot No. blends may be used. Bread loaves more than 2” larger than cake. 1. Rhubarb may be any whole size. 2. Cookies - (3) on a plate 2. Rhubarb with other fruit Lot No. 3. Bread - 1 loaf any whole size in zip 3. Huckleberry 1. Cookies - (3) on a plate in zip bag bag 4. Apple 2. Quick Bread - 1 loaf in zip bag 4. Muffin 5. Cherry 3. Bread - 1 loaf in zip bag 5. Candy - 3 pieces on a plate 6. Berry (other) 4. Pie 6. Other 7. Peach 5. Cake - 6”, 8” or 9” and must be Honey Award: Beekeepers of the 8. Chocolate Cream displayed on cardboard, no more Bitterroot will award $10 to each blue 9. Lemon Meringue than 2” larger than cake, and no ribbon winner. Champion will receive pans. 10. Pecan 1 Quart of home-grown HoneyK3 from 6. Other 11. Coconut Cream Warren Neyenhuis Lazy Brand 12. Pumpkin Class J - Cookies & Bars Honey. 13. Fresh Strawberry 3 Items on plate in zip bag. No entries Class M - “Baked” Christmas Foods 14. Key Lime are returnable. No entries are returnable. 15. Buttermilk Lot No. Lot No. 16. Sweet Potato 1. Chocolate Chip 1. Decorated Cake, may be 6”, 8” or 17. Mincemeat 2. Oatmeal 9” and must be displayed on 18. Other 3. Sugar cardboard, not more than 2” larger Class G - Pastry - All entries must use 4. Gingersnap than cake. homemade pastry dough. Items on a 5. Peanut Butter 2. Holiday Fruit Cake - any size plate in zip bag. ENTRIES ARE NOT 6. Icebox 3. Decorated cookies (3) on a plate RETURNABLE. 7. Bar 4. Stolen By definition, “pastry” is a major type of 8. Brownies bakers' confectionery. It includes various 5. Other kinds of baked products made from a stiff 9. Brownies - frosted Class N - Other Baked Desserts dough which is made from flour, salt, a 10. Pinwheels Entry should be whole in any size relatively high proportion of fat, and a 11. Shortbread disposable pan, tray or cardboard. No small proportion of liquid. It also may 12. Spritz entries are returnable. include sugar or flavorings. Most pastry 13. Coconut Macaroons is leavened only by the action of steam Lot No. as it bakes, but some items defined as 14. Snickerdoodle 1. Cheesecake - Plain "pastries" may contain yeast or other 15. Mexican Wedding cakes 2. Cheesecake - Flavored leavening agent. Pastry dough is used 16. Other 3. Boston Cream Pie as a base and/or covering for sweet or Class K - Candy 4. Fruit Cobbler savory items. *Please note that although 3 Pieces on a plate in zip bag. No "pies" are considered a pastry, they have 5. Fruit Crisp a separate class. entries are returnable. 6. Instant Pot Cheesecake plain or Lot No. Lot No. flavored 1. Croissants (3) 1. Chocolate Fudge - old fashioned 7. Bread Pudding 2. Danish (3) 2. Chocolate Fudge - marshmallow 8. Cake Mix Magic 9. Your Grandmother’s Favorite Best Decorated Cookie Pizza Class A, Lot 9 $10 RULES AND REGULATIONS Baked Dessert - Mary Gehl 1. Refer to General Rules & Regulations. 10. Other Best Decorated Cookie Pizza Class B, Lot 9 $10 2. Beer may be made from malt, hops, Class O - (NEW) Cookbook Contest - Mary Gehl grain, fruit/vegetable/juice, or any other Seeking entries for "the oldest product commonly used in making cookbook".
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  • The Food Timeline

    The Food Timeline

    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
  • Making Bread Test# 2

    Making Bread Test# 2

    MAKING BREAD TEST #2 : EFFECTS OF SUGAR I N BREAD MAKING QUESTION DOES SUGAR AFFECT BREAD? MATERIALS Large mixing bowl Hand mixer Wooden spoon Bread knife Bread pan Wire rack Ingredients for "White Bread" Recipe - see bottom of page PROCEDURE 1. Using the recipe below, prepare two loaves of white bread - one with the 2 tablespoons of sugar added, the other without the sugar. 2. Continue to follow recipe directions. 3. Let bread cool before slicing. 4. Compare texture and flavor. OBSERVATIONS & CONCLUSION 1. Which loaf of bread tastes better, and why? 2. Which loaf of bread had better volume and texture, and why? 3. Were there any other differences between the two loaves of bread? RECIPE: WHITE BREAD Oven 400°F Makes 1 loaf. Ingredients Bread flour: 3-1/2 to 4 cups Active Dry Yeast: 1 packet (1/4 oz. or 2-1/4 tsp) Sugar: 2 tablespoons Salt: 1-1/2 teaspoons Water: 1/2 cup Milk: 1/2 cup Vegetable oil: 2 tablespoons Preparing Dough In mixing bowl, combine 1-1/4 cups flour, yeast, sugar and salt; mix well. Add very warm water and milk (120°-130°F) and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size. Shaping and Baking Punch down dough. On lightly floured surface, roll or pat to a 14- x 7-inch rectangle.