Foods

Department 27 - Foods

Foods

FOODS GUIDELINES 

1.      Senior exhibitors must do 100% of the food preparation.  Junior exhibitors may have help preparing exhibits but must do at least 75% of the work.  Under Age 9 exhibitors are not encouraged to enter FOODS because of kitchen safety considerations; however, any Under Age 9 exhibits will be judged as Juniors.

2.      Half cakes and pies will be accepted.

3.      All FOODS exhibits must be presented on a STURDY 10” white PAPER PLATE and COVERED for safe handling.  The plate may be inside a Ziploc bag or covered with plastic wrap.  Cakes may be presented on a cake plate with a clear cover.

4.      Exhibitor tags/ score sheets may be taped to or inserted inside the exhibit cover. Follow instructions on tag to fill out needed information.

5.      Foods “FROM SCRATCH” must be accompanied by the RECIPE, including ingredients and specifics about how the item was prepared, handled, combined, mixed and baked. Recipes may be handwritten or computer generated on a 3 x 5 CARD or HALF SHEET of letter paper.

6.      “BAKED GOODS FROM A MIX” must be accompanied by the LABEL & INSTRUCTIONS cut from the mix package.

7.      Any food undercooked, spoiled, or deemed unsafe for tasting will not be judged. The Department Head reserves the right to dispose of any perishable item for food safety reasons if deemed necessary.

 
CHEESE GUIDELINES

 
1. All milk used MUST be pasteurized.

2. Please note what type of milk you are using. for example- Cow, Goat, Sheep, etc...

3. Please bring approximately 4oz of cheese in a clear plastic container

4. After processing the cheese please keep it refrigerated and transport to the Fair in a cooler for the judges safety.

5. must include a "recipe" and what type of rennet or culture used.


FOOD PRESENTATION GUIDELINES

1.      Decorated Cake: follow FOODS Guidelines above.

2.      Lunch Box:

 a.        includes all age groups who must do 100% of the work.

 b.      must include a complete MENU handwritten or computer generated on a 3 x 5 card or HALF SHEET of letter paper

 c.       must include food, beverage, napkin, and utensils needed for meal


FOOD PRESERVATION GUIDELINES

1.      must be LABELED with the name of the food, date preserved, method of food processing and processing time

2.      must be accompanied by the RECIPE.

The Foods Department Head reserves the right to dispose of any exhibit that appears to be spoiled or unsafe for consumption.

 




FOODS Department classes:

 
CHEESES :  Soft Cheese Spreads (NEW 2018)
Judging criteria:  appearance, texture, taste, aroma

Soft Cheese Spread- No Additives (plain cheese)

Junior Senior Class
Print Score Sheet Print Score Sheet  
33201 33301 Soft Cheese Spread- No Additives (plain cheese)


Soft Cheese Spread- With Additives (herb or flavoring added)

Junior Senior Class
Print Score Sheet Print Score Sheet  
33202 33302 Soft Cheese Spread- With Additives (herb or flavoring added)



CAKES (WITHOUT FAT) FROM SCRATCH
:  cakes with little or no fat and leavened mostly by air.
Judging criteria:  color, shape, density, flavor and texture

Junior Senior Class
Print Score Sheet Print Score Sheet  
27201 27301 Angel Food Cake (no icing)
27202 27202 Sponge Cake
27203 27303 Other Cake Without Fat unspecified

CAKES (CONTAINING FAT) FROM SCRATCH:  cakes with butter, oil, shortening, etc.
Judging criteria: color, shape, density, flavor, texture, icing & cupcake uniformity

Junior Senior Class
Print Score Sheet Print Score Sheet  
27204 27304 Bundt Cake
27205 27305 “Butter” Cake with any icing:  white, yellow, marble, chocolate, spice, ginger, coconut, red velvet, lemon-flavored, upside-down, etc.
27206 27306 Coffee Cake (streusel topping)
27207 27307 Cupcakes (4)
27208 27308 Fruit or Vegetable Cake (just enough batter to bind - apple, carrot, fruitcake,  banana, pumpkin, etc.)
27209 27309 Pound Cake
27210 27310 Other Cake Containing Fat unspecified

PIES -  CRUST & FILLING FROM SCRATCH
Judging criteria:  crust appearance, crust taste, filling appearance, filling taste & overall flavor.

Junior Senior Class
Print Score Sheet Print Score Sheet  
27212 27312 Cheesecake (a filling and a crust, different than a "cake")
27213 27313 Cream Pie
27214 27314 Fruit Pie
27215 27315 Meringue Pie
27216 27316 Other Pie unspecified

QUICK BREADS FROM SCRATCH
Judging criteria:  color, shape, uniformity, texture/ crumb, and flavor.

Junior Senior Class
Print Score Sheet Print Score Sheet  
27217 27317 Biscuits (4)
27218 27318 Muffins (4) (plain, fruit, nut, chocolate, corn, etc.)
27219 27219 Fruit & Nut Bread (zucchini, raisin, banana, etc.)  
27220 27320 Other Quick Bread unspecified

YEAST BREADS FROM SCRATCH
Judging criteria:  color, shape & uniformity, weight, texture, tenderness, flavor

Junior Senior Class
Print Score Sheet Print Score Sheet  
27221 27321 Loaf Bread:  white, wheat, other
27222 27322 Dinner Rolls (4):  white, wheat, other
27223 27323 Sweet Rolls or Buns (4)
27224 27324 Other Yeast Breads unspecified


COOKIES 
FROM SCRATCH
Judging criteria:  color, shape, uniformity, texture, overall appearance, and flavor

Junior Senior Class
Print Score Sheet Print Score Sheet  
27226 27326 Cookies - Bar (6)
27227 27327 Cookies – Drop (6)
27228 27328 Cookies – Refrigerator:  chilled & sliced (6)
27229 27329 Cookies – Pressed or Spritz (6)
27230 27330 Cookies - Rolled (6)
27231 27331 Cookies – Sandwich (6)
27232 27332 Brownies (6 pieces)

 
CANDY FROM SCRATCH
Judging criteria:  color, shape, uniformity, texture, overall appearance, and flavor

Junior Senior Class
Print Score Sheet Print Score Sheet  
27233 27333 Fudge (6 pieces)
27234 27334 Other Candy not specified (6 pieces)



BAKED GOODS FROM A MIX  -  Include label & instructions cut from the mix package

Judging criteria:  is the same as used on similar food made from scratch.

Junior Senior Score Sheets Class
27235 27335 Print Score Sheet Start with a Mix - Biscuit  (4)
27236 27336 Print Score Sheet Start with a Mix - Brownie (6)
27237 27337 Print Score Sheet Start with a Mix - Cookie (6)
27238 27338 Print Score Sheet Start with a Mix - Cake with fat
27239 27339 Print Score Sheet Start with a Mix - Yeast Roll (4) or Bread
27240 27340 Print Score Sheet Start with a Mix -  Muffin Quick Bread (4)

 




FOOD PRESENTATION classes

LUNCH BOX CONTAINER
(Food Presentation)
Judging criteria:  menu planning, safe & creative packaging materials, food safety considerations, nutritional balance, overall appearance and appetite appeal.

 

Under 9     Junior Senior Class
Print Score Sheet Print Score Sheet Print Score Sheet  
27150 27250 27350 Lunch Box or Container

DECORATED CAKES (Food Presentation)
Judging criteria:  complexity of design, color:  selection, coordination and appeal, craftsmanship and overall appearance.  Judges will consider “taste” of cake only in case of a tie based on appearance.    

Junior Senior Class
Print Score Sheet Print Score Sheet  
27251 27351  Decorated Cake 
27252 27352   Decorated Cupcakes (4)





FOOD PRESERVATION exhibits:

  1. Senior exhibitors must do 100% of the work.  Junior exhibitors may have help preparing exhibits, but must do at least 75% of the work.  Under 9 exhibitors are not encouraged to enter FOOD PRESERVATION because of kitchen safety considerations; however, any Under Age 9 exhibits will be judged as Juniors
    1. must be LABELED with the name of the food, date preserved, method of food processing and processing time.
    2. must be accompanied by the RECIPE.

  2. The Foods Department Head reserves the right to dispose of any exhibit that appears to be spoiled or unsafe for consumption. 

CANNED FOODS
Judging criteria:
  product (condition, shape, size, uniformity),  color, pack (liquids, fill) , container (labeling, size, cleanliness, seal), overall appearance

Junior Senior Class
Print Score Sheet Print Score Sheet  
28201 28301 Canned Fruits (WILL NOT be opened and sampled)
28202 28302 Canned Vegetables (WILL NOT be opened and sampled)

DEHYDRATED FOODS
Judging criteria:
 product, color & texture, dryness, package, flavor

Junior Senior Class
Print Score Sheet Print Score Sheet  
28203 28303 Dehydrated foods (MAY be opened & sampled)
PICKLED FOODS
Judging criteria:
 product, pack, flavor, container, overall appearance

Junior Senior Class
Print Score Sheet Print Score Sheet  
28204 28304 Pickles & Relish (WILL be opened and sampled)

JELLIES, JAMS & PRESERVES
Judging criteria: product (fresh, uniform color, free of scorching), pack (fill, free of bubbles, even distribution), container (clean, airtight seal, free of flaws, rust, properly labeled), flavor (not too tart or too sweet, characteristic of the fruit), overall appearance

Junior Senior Class
Print Score Sheet Print Score Sheet  
28205 28305 Jellies, Jams & Preserves (WILL be opened & sampled)