2017 Baker County Fair Premium Book 2017 BC Fair Book | Page 77
2017 BAKER COUNTY FAIR OFFICIAL PREMIUM BOOK PAGE 77
FOODS - Open Class
Superintendent: TBA
Rules and Regulations:
1. Only one entry per lot.
2. No refrigerated items will be accepted.
3. The Fair Board will not be responsible for any dishes or
utensils left with exhibits at the time of entry.
4. All Exhibits of perishable items not picked up will become
property of the Fair Board.
5. The judge has the option of not having a blue or red ribbon
placing in any one class, if, in his/her opinion, the entries
received do not have the quality of such a placing.
6. Entries should be on a paper plate/foil tray and wrapped.
7. Taste Test: All items may be tasted, at the discretion of the
jud ges.
8. The award decisions reached by the judges are final.
9. Amateur and professional exhibitors are eligible to show but
only amateurs will be paid premiums.
10. Professionals will be awarded special ribbons only.
Professionals are exhibitors whose sales of their work in
the entered department, a) have exceeded cost of materials
for the year or b) who have accepted payments exceeding
$250 for instruction given or products sold.
Divisions: All Open Classes are judged according to the follow-
ing divisions:
Pee-Wee, 8 and under
Youth, 9 - 12
Teen, 13 - 19
Adult, Amateur
Senior, 55 & up
Professional, any age
Please notify Superintendant of your classification at the
time of entry.
CLASS A - YEAST BREADS
Homemade or hand kneaded, each entry must be 1/2 loaf or 4
rolls
Lot Numbers:
1. Bread, Dried Fruit
2. Cinnamon Rolls
3. Coffee Cake
4. French Bread
5. Machine Bread, original recipe
6. Machine Bread Mixes
7. Rye Breads
8. Sourdough
9. White Bread
10. White Dinner Rolls
11. Whole Wheat
12. Whole Wheat Dinner Rolls
13. Special Shaping
14. Gluten Free Bread
15. Gluten Free Roll
CLASS B - QUICK BREADS
Homemade or Mix, enter 1/2 loaf or 4 rolls. Indicate Home-
made with A & Mix with B
Lot Numbers:
16. Baking Powder Biscuits
17. Banana Bread
18. Coffee Cake
19 Dried or Fresh Fruit
20. Homemade Pasta
21. Machine Bread
22. Tortillas
23. Muffins (4)
24. Nut Bread
25. Sourdough Biscuits
26. Vegetable Bread
27. Zucchini Bread
28. Gluten Free Bread
29. Other
CLASS C - CAKES
No Icing, each entry must be 1/2 a cake
Lot Numbers:
30. Angel Food Cake
31. Bundt
32. Butter
33. Carrot
34. Chocolate
35. Cupcakes
36. Dark Cake
37. Fruit
38. Pound Cake
39. Light Cake
40. Novelty - layer (marble, rainbow)
41. Sponge (without baking powder)
42. Torte
43. Gluten Free
44. Other
CLASS D - DECORATED CAKES
Lot Numbers:
45. Cupcakes or Petit Fours (4)
46. “For a Holiday” Cake
47. “For a Shower or Birthday” Cake
48. Special Occasion (specify on entry)
49. Wedding Cake
CLASS E - COOKIES (4 each)
Lot Numbers:
50. Bar
51. Brownies
52. Chocolate Chip
53. Drop
54. Filled
55. Ginger
56. Oatmeal
57. Peanut Butter
58. Pressed
59. Refrigerated
60. Rolled
61. Sugar
62. Other
CLASS F - CANDY
Lot Numbers:
63. Caramels
64. Divinity
65. Fudge, recipe required
a. with cocoa squares
b. with chips
c. with baking chocolate
66. Hand dipped
67. Mint
68. Molded Candy
69. Peanut Brittle
70. Penuche
71. Toffee
72. Other
CLASS G - PIES
Lot Numbers:
73. Single Crust with Decorated Top Crust
74. Two Crust
75. Other