Seed pictures by: MonDak Heritage Center
DEPARTMENT G
CULINARY
Trudy Taylor, Superintendent
POSITIVELY NO DAIRY OR APIARY ENTRIES WILL BE ACCEPTED.
** The adult category is age 16 and over unless otherwise stated.
** A PROFESSIONAL is a person who earns money for making the item entered.
** An entry cannot be entered in miscellaneous if already entered under another Lot number.
** “New item” or miscellaneous: MUST INCLUDE recipe or identify item.
** No more than two members of a family may exhibit under any one Lot number.
** NO BAKED GOODS MAY BE EXHIBITED IF MADE WITH COMMERCIAL MIXES. EXCEPT Division A, Class 9 and Division A, Class Y, Lot 20.
BAKED GOODS
** All food exhibits must be displayed on paper plates and in clear plastic bags. No plastic wrap.
** Entry consists of one loaf of bread or one large item, four rolls, four cookies, four muffins, four pieces of candy, etc.
** Small paper plates should be used for rolls, cookies, muffins, candy, or any other small item. Regular sized paper plates can be used on larger exhibits.
Breads: Medium size (4”x4”x9”) preferred
Pies: No glass pie plates
Cookies: All entries unfrosted, unless stated in recipe.
“rolled” refers to cookies that require a rolling pin
Decorated cakes: cake can be real or dummy.
**Special Thanks to our sponsors:
Valley View IGA Dairy Queen
M3 Meats, Inc. Sidney Sugars
Video Hot Spot McDonald’s
Johnson Hardware & Furniture Pamida
PRESERVED FOODS
** Labels must be on all canned goods, identifying product and year. It is required to include canning method, processing time and date. Labels can be found on 37.
** Exhibit canned fruit and vegetables in regulation half-pint or pint jars or quart jars and label each exhibit, each jar must have a ring.
** Preserved foods prepared within the previous year are eligible for judging.
** No repeat entry of any preserved foods.
** Follow USDA recommendations for proper jar sizes.
Some preserved foods are not to be canned in quart jars. If your recipe does not give a time for a jar size, that jar size is not recommended for that product.
** Two jars will constitute an exhibit, one to possibly be opened and removed after judging, the other to stay sealed for display after judging. This is for all canned entries. It is the Judges discretion on which jar to judge.
** All vegetables and meats must be pressure cooked.
** Fruits may be hot water bathed or pressure cooked.
** Pickles, jams, jellies, etc. must be hot water bathed.
** Jellies, jams, etc.: no paraffin, must be in a regulation jar with two part lid.
** Dehydrated foods: this includes Jerky, must be labeled as above in clear jars with tight fitting lid.
** Fruit leathers: need one piece rolled in clear plastic bag.
** Note: Legumes should be entered in the Horticulture Department.
For current USDA canning guidelines, please contact the Richland County Extension Office at (406)433-1206.
DIVISION A - BAKE
CLASS 1
Bread
Shape: oblong uniform height................................. 5%
Size of loaf: about 4x4x9”........................................ 5%
Crust: golden brown, crisp, smooth
and crackly........................................................ 10%
Flavor: sweet, nutty flavor and odor, no
sourness or yeast taste..................................... 35%
Lightness: well raised, equally light throughout,
no heavy spots or streaks................................. 15%
Character of crumb: tender but not crumbly, a
very fine mesh................................................... 25%
Color: creamy white, not snowy white..................... 5%
TOTAL ............................................................100%
Yeast Breads
First $5; Second $4; Third $3
Lot No.
1. White bread
2. 100% Whole wheat bread
3. Part Whole wheat
4. Home-ground flour only
5. French bread
6. Herb/Spice bread (onion, dill, etc.)
7. Raisin bread
8. Rye bread
9. Caramel rolls, 4
10. Caramel rolls, part whole wheat, 4
11. Cinnamon rolls, 4
12. Fancy rolls (crescent, cloverleaf, etc.)
13. Orange rolls, 4
14. Tea ring (may put on cardboard)
15. Buns, white, 4
16. Buns, 100% whole wheat, 4
17. Buns, part whole wheat, 4
18. Buns, home ground flour only, 4
19. Noodles
20. Breadsticks, 4
21. Any other yeast breads
Quick Breads
First $5; Second $4; Third $3
Medium sized loafs; no cupcake liners
Lot No.
22. Fruit bread (banana, orange, etc.)
23. Vegetable bread (zucchini, carrot, pumpkin etc.)
24. Muffins, bran, 4
25. Muffins, fruit, 4
26. Any other quick bread
Machine Breads
First $5; Second $4; Third $3
Lot No.
27. White
28. Part Whole wheat
29. Fruit
30. Vegetables or cheese
31. Any other bread, list ingredients required.
CLASS 2
Cake
First $5; Second $4; Third $3
(no cupcake liners)
Cake without icing
Appearance: regular, even shape, evenly
browned............................................................. 20%
Lightness................................................................ 20%
Texture: tender, fine, even grain............................ 25%
Flavor: no flavor of baking powder, or soda, not
too highly seasoned, well balanced flavor........... 35%
TOTAL………………………..100%
Cake with icing
Appearance: regular, even shape.......................... 15%
Lightness................................................................ 15%
Texture: even fine grain......................................... 15%
Flavor: no flavor of baking powder or soda, not
too highly seasoned, well balanced flavor........... 30%
Icing or filling: consistency to spread and cut
without cracking, smooth, about ¼ inch thick,
light and fluffy, flavor well blended with cake...... 25%
TOTAL..................................... 100%
Lot No.
1. Angel food, frosted
2. Angel food, unfrosted
3. Bundt cake
4. Carrot cake, frosted
5. Chiffon cake, unfrosted
6. Chocolate, layer, frosted
7. Fruit cake
8. German chocolate, frosted, layer
9. Jelly roll
10. Sponge cake, unfrosted
11. White cake, frosted, layer
12. Cupcakes, any variety, unfrosted
13. Any other cake
CLASS 3
Cakes, Decorated
First $7; Second $5; Third $3
Judged on principle of design, use of color, creativity and overall appearance. Cake can be real or dummy.
Amateur
Lot No.
1. Wedding
2. Birthday
3. Special occasion
4. Disney character theme
Professional
Lot No.
5. Wedding
6. Birthday
7. Special occasion
8. Disney character theme.
CLASS 4
Cookies
First $5; Second $4; Third $3
Appearance: uniform size & shape, well
browned............................................................. 20%
Lightness................................................................ 15%
Texture: crisp, even grain....................................... 25%
Flavor..................................................................... 40%
TOTAL..................................... 100%
Lot No.
1. Applesauce cookies
2. Brown sugar cookies
3. Chewy ginger cookies
4. Chocolate chip cookies
5. Chocolate drop cookies
6. Fancy cookies
7. Filled cookies
8. Ginger snaps
9. Macaroons
10. Oatmeal drop cookies
11. Peanut cookies
12. Peanut butter cookies
13. Refrigerator cookies
14. Sandwich-style cookies
15. White sugar cookies
16. Any other variety drop cookies
17. Any other variety rolled cookies
Bars
First $5; Second $4; Third $3
Lot No.
18. Brownies or fudge squares
19. Chocolate chip bars
20. Fruit bars (lemon, cherry or other)
21. Vegetable bars
22. Any other bar cookies
CLASS 5
Fried Pastries
First $5; Second $4; Third $3
Appearance: uniform size and shape, even
golden color, smooth, even surface.................... 20%
Lightness................................................................ 20%
Texture: tender, fine and even grain; little fat
absorption.......................................................... 25%
Flavor..................................................................... 35%
TOTAL..................................... 100%
Lot No.
1. Cake doughnuts, 4
2. Raised doughnuts, 4
3. Maple bars, 4
4. Bismarck, 4
5. Bagels, 4
CLASS 6
Pastry
First $5; Second $4; Third $3
Appearance: even brown color, perforation well
distributed and adequate for escape of steam.................... 20%
Fillings: adequate amount, uniform texture, smooth
appearance (if not a fruit pie)............................................ 20%
Crust: tender, flaky and crisp............................................ 20%
Flavor: no distinctive flat flavor, good proportion
sugar or fruit filling, flavor of fruit should
predominate, not too highly seasoned................................. 40%
Total................................................................................ 100%
** The crust of pies should be flaky and tender, well browned and of uniform thickness - about 1/8 inch.
** The upper layer crust of a two-crust pie should have adequate and evenly distributed air spaces to allow for escape of steam.
** Texture throughout the pie should be a consistency to cut and hold shape.
** Flavor is the most important consideration in both crust and filling.
Lot No.
1. Apple
2. Berry
3. Cherry
4. Mincemeat
5. Peach
6. Pecan
7. Raisin
8. Rhubarb
9. Any other variety that does not require refrigeration
CLASS 7
Pastries from other Nations
First $5; Second $4; Third $3
Lot No.
1. Danish Pastry
2. Fattigman
3. French crepes, unfilled, but rolled
4. Foreign cookies
5. Krumkaka
6. Lefsa
7. Rosettes
8. Sandbakkels
9. Strudel
10. Kuchen
11. Any other
CLASS 8
Candies
First $5; Second $4; Third $3
Lot No.
1. Caramel
2. Divinity
3. Fudge
4. Marshmallow (homemade)
5. Mints
6. Peanut brittle
7. Penoche
8. Microwave candy
9. Any other variety candy
CLASS 9
Quick baking
First $5; Second $4; Third $3
This category will feature alternative baked goods which use a commercial mix as ONE of the ingredients.
Lot No.
1. Cakes
2. Bars
3. Any other
CLASS Y
Youth Food and Baked Goods
(age 15 and under)
First $5; Second $4; Third $3
Lot No.
1. White Bread
2. Part Whole wheat bread
3. Quick fruit bread
4. Quick vegetable bread
5. Fancy rolls
6. Plain rolls
7. Muffins
8. Baking powder biscuits
9. Chocolate layer cake, frosted
10. Chocolate chip cookies
11. Chocolate drop cookies
12. Oatmeal drop cookies
13. Peanut butter cookies
14. Sugar cookies
15. Brownies
16. Fruit pie
17. Fudge
18. Candies, miscellaneous
19. Decorated cake
20. Quick baking cookie/bar
21. Other drop cookies
22. Other bars
23. Other miscellaneous
DIVISION B – PRESERVED/CANNED
CLASS 1
Vegetables
First $5; Second $4; Third $3
** Canned vegetables should be uniform in age (young, tender products should be selected).
** Size and shape, economical and attractive pack and the liquid should be clear.
** Container must be neat, clean and clear.
Vegetables, Fruits, and Pickles Scoring: Uniform size,
shape and ripeness............................................... 20%
Color: natural color of vegetables and fruit............. 25%
Pack: economical and uniform................................ 20%
Condition of solids: firm and tender........................ 20%
Condition of liquids: clear & proper amount............ 15%
Total......................................................................100%
Lot No.
1. Asparagus
2. Baby Beets, whole
3. Beets, cut
4. Carrots
5. Corn off cob
6. Peas
7. Pumpkin
8. String beans, yellow, cut
9. String beans, green, whole
10. String beans, green, cut
11. Tomatoes
12. Catsup
13. BBQ sauce
14. Salsa
15. Spaghetti sauce
16. Tomato sauce
17. Any other tomato product
18. Any other vegetable product
CLASS 2
Fruits
First $5; Second $4; Third $3
** Canned fruit, to be scored as excellent, should be carefully selected and should have the characteristic flavor with as perfect form as possible.
** A solid, economical and attractive pack is desirable with only enough clear syrup to fill spaces.
** Container must be neat and clean.
** Only canned goods in regulation jars will be judged.
Lot No.
1. Apples
2. Applesauce
3. Apple pie filling
4. Apricots
5. Plums
6. Cherries
7. June berries
8. Peaches
9. Pears
10. Raspberries
11. Rhubarb
12. Strawberries
13. Any other
CLASS 3
Jellies
First $5; Second $4; Third $3
Color and Clearness: color determined by kind
of fruit, free from cloudiness............................... 15%
Consistency: retain shape when removed from
glass, quiver and be tender................................ 30%
Texture: smooth and free from graininess,
determined by feel in mouth............................... 20%
Flavor: pronounced and corresponding to
natural flavor...................................................... 35%
TOTAL............................................................100%
ALL Jellies made with added pectin except Lot 9.
Lot No.
1. Apple
2. Blackberry
3. Blueberry
4. Cherry
5. Chokecherry
6. Crab apple
7. Gooseberry
8. Grape
9. Mixed Fruit
10. Plum
11. Misc. made without added pectin
12. Miscellaneous made with pectin
CLASS 4
Jams, Marmalade
First $5; Second $4; Third $3
Lot No.
1. Apple Butter
2. Apricot jam
3. Orange marmalade
4. Peach jam
5. Pear
6. Plum
7. Raspberry jam
8. Rhubarb jam
9. Strawberry jam
10. Preserves
11. Misc. made without added pectin
12. Misc. made with added pectin
CLASS 5
Pickles(see Score Card under Division B)
First $5; Second $4; Third $3
Lot No.
1. Beet, pickles
2. Bread and butter pickles
3. Crab apple
4. Cucumber, dill
5. Cucumber, kosher
6. Cucumber, sweet
7. Mustard pickles
8. Pickled green beans
9. Pickled peppers
10. Relish
11. Sauerkraut
12. Spiced apples
13. Any other pickled fruit or vegetable
CLASS 6
Meats
First $5; Second $4; Third $3
Lot No.
1. Antelope
2. Beef
3. Chicken
4. Elk
5. Fish
6. Pork
7. Venison
8. Miscellaneous
CLASS 7
Dehydrated Foods
First $5; Second $4; Third $3
Judging will be based on:
Appearance: color, shape, size
Flavor: natural for that product
Texture: correct degree of dryness for the product
** The product will be displayed in a clean clear jar with a tight fitting lid, appropriate in size to product inside. Half to pint size preferred.
Lot No.
Dehydrated Fruits.
1. Apples
2. Apricots
3. Bananas
4. Berries
5. Cherries
6. Grapes
7. Peaches
8. Pears
9. Pineapple
10. Any other fruit not mentioned
Dehydrated Vegetables
11. Cabbage
12. Carrots
13. Celery
14. Corn
15. Green Beans
16. Onions
17. Peas
18. Peppers
19. Potatoes
20. Tomatoes
21. Any other vegetable not mentioned.
Fruit Leather
22. Apple
23. Cherry
24. Grape
25. Raspberry
26. Strawberry
27. Any other leather not mentioned
Jerky
28. Any kind—indicate type of meat
Dehydrated Herbs
29. Basil
30. Chives
31. Parsley
32. Sage
33. Tarragon
34. Thyme
35. Any other herb not mentioned.
CLASS 8
Beers & Wines
First $5; Second $4; Third $3
** Each entry will consist of two (2) bottles, 10-14 ounces in size. Each bottle shall have a copy of the entry form affixed with a rubber band. You may enter into as many styles as you wish.
**A bottle will be opened and sampled.
The criteria for judging wines is:
a. Color (typical for wine variety)
b. Clarity
c. Bouquet (scent wherein applicable)
d. Flavor (this counts the most marks)
Lot No.
1. Dry wines - lack sugar, all sugar has been changed to alcohol
2. Table wines - are drier
3. Dessert wines - are sweeter, have some unfermented sugar remaining in them
4. Fruit or berry wine - May be either dry or not, could be table or dessert wine
5. Vegetable wine - may be either dry or not, could be table or dessert wine
6. Light (Pale) beer
7. Amber beers
8. Dark beers
9. Miscellaneous beers