DEPARTMENT 13 pressure. An excellent loaf of bread Class C - Quick Bread 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 sourdough 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. Baking 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. Scones - (3) on a plate as you have in past years, please Class A - Yeast Bread 12. Other - on a plate make a separate cake, pie, cookies or 1 Loaf. No Entries are returnable. GUIDELINES FOR CAKES breads 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. Bagel - (3) on a plate excellent, butter cakes must be light in The Sponsor will choose the Special Awards. The 12. Pretzel - (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 $$ Money Cake - $60 Fair Commission 16. Sticky Buns soft as to be sticky. Class D, Lot 5 Carrot Layer Cake - Frosted 17. Baklava Class D - Cakes $$ Money Pie - $60 Fair Commission 18. Other Lot No. Class F, Lot 4 Apple 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. Pound Cake 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. Focaccia (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. Strudel 6. Toffee only. Non-edible entries are 8. Fruit Turnover 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. Meat Pie - 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. Empanada - (3) on a plate 4. Decorated Gingerbread House Class L - “Baked” foods made with 6. Calzone 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-sugar or gluten free; must include no cover on meringue pies. 1. Cake - may be 6”, 8” or 9” & must recipe. Gluten free flour 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 - Pastry - 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' confectionery. 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 "pastries" may contain yeast or other 1. Cheesecake - Plain 14. Snickerdoodle leavening agent. 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 Cobbler "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. Bread Pudding 1. Croissants 1. Chocolate Fudge - old fashioned 9. Other 2. Danish 2. Chocolate Fudge - marshmallow GRAND CHAMPION - ROSETTE 3. Tarts, sweet 3. Peanut Butter Cups 4. Tarts, savory RESERVE GRAND CHAMPION - ROSETTE 4. Divinity 5. Cream Puffs 6. Éclair 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.