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Department
15
HOME
& DAIRY PRODUCTS
Sara Crane, Superintendent, 10038 Reed
St., Cranesville, PA 16410 • (814) 756-5333
Peggy Beeman, Asst. Superintendent
Refer to General Rules
All exhibits must remain on display until
9:00 p.m. Saturday
Displays must be on sturdy plastic or
styrofoam plates
With the consent of the exhibitor, baked
goods will be sold at auction on Wednesday at 5 p.m. at the
Stonehouse Building. Proceeds will be used to improve the
Homemaking Dept.
If the exhibitor chooses not to sell the
item IT WILL remain on display during the week of the fair.
Limit 2 entries per class
Section 1
Baked Products
ALL PREMIUMS
$3.00 2.00
1.75 1.50
1. Quick Breads
A. Biscuits – 1/2 dozen
B. Corn Bread – 4 pieces
C. Muffins – 1/2 dozen
D. Nut Bread
E. Fruit Bread
F. Banana Bread
G. Zucchini Bread
H. Any other
2. Yeast Breads – In a plastic bag 1
rectangular loaf; no fork pricks
A. Rye Bread
B. White Bread
C. Whole Wheat Bread
D. Any other
3. Rolls - In a plastic bag
A. Cinnamon Rolls
B. Doughnuts
C. White Rolls
D. Whole Wheat Rolls
E. Parker House or
Clover Leaf
F. Any other
4. Butter Cakes – Iced
A. Chocolate
B. Spice
C. White
D. Yellow
E. Cupcakes – 4
F. Any other kind
5. Egg Cakes – Not Iced
A. Angel Food
B. Chiffon
C. Sponge
D. Jelly Roll
E. Any other
6. Decorated Cake
Only decoration will be judged. Can be on
a form.
A. Birthday
B. Special Occasion
7. Pies – To be judged on texture of
crust, flavor and consistency of filling.
A. One Crust Pie – no cream or custard filling
B. Two Crust Pie
1. Apple
2. Blackberry
3. Cherry
4. Any other
8. Candy – 6 pieces or 1/2 lb.
A. Chocolate Covered
B. Chocolate Fudge
C. Divinity Fudge
D. Fondant
E. Light Fudge
F. Peanut Butter Fudge
G. Peanut Brittle
H. Any other
9. Cookies – 1/2 dozen
A. Bar Cookies
1. Brownies
2. Any other
B. Dropped Cookies
1. Oatmeal
2. Chocolate chip
3. Peanut butter
4. Any other drop
C. Filled Cookies
D. Pressed Cookies
E. Rolled Cookies
F. Sliced or Refrigerator cookies
G. Any other
10. Other Desserts
11. Miscellaneous Home Products (soap,
butter, etc.)
The Incredible Angel
Food Cake Contest
Sponsored by PA Egg Farmers
1. Open to any individual who is a
Pennsylvania resident.
2. Entry must be an Angel Food Cake made
from “scratch.”
3. Contestants are required to use eggs
that are packaged and stamped “Produced in PA or Laid &
Packaged in PA”
4. Refrigeration is NOT available at the
Fair or PA Farm Show. Entries that require refrigeration after
baking must indicate so in the recipe. Those entries will not
be sold, auctioned or otherwise distributed for consumption
after the judging for food safety reasons.
5. Cake entry must be submitted for
judging on cardboard.
6. Recipe(s) listing all the ingredients,
quantities and the preparation instructions must be submitted
with the entry (printed on one-side of 8-1/2” x 11” size
paper).
7. Entrant’s name, address and phone
number must be printed on the back of the page.
Judging will be based on the following
criteria:
Flavor (smell, taste, flavoring) 30
points
Inside Characteristics (texture &
lightness)
25 points
Overall Appearance (surface, size, color)
20 points
Creativity
15 points
Topping, Icing or Decoration
10 points
ALBION FAIR PRIZES: 1st = $25; 2nd = $15;
3rd = $10
First Place Winner is eligible for the
2012 PA Farm Show competition.
Prizes for the PA State Angel Food Cake
Winners:
1st
= $500; 2nd = $250; 3rd = $100
SPONSORED BY: Pennsylvana’s Egg Farmers
Section 2
Canned or Dried Products
LIMIT OF 2 ENTRIES PER CLASS
ALL PREMIUMS $3.00 2.00 1.75 1.50
Canned fruits and vegetables judged on
quality, general appearance and container.
Container shall be a clean, STANDARD,
ONE-QUART CANNING JAR
WITH NEW LID AND COVER.
NO MAYONNAISE JARS ACCEPTED
Pint jars only in classes indicated
Class 1. Canned Fruits
A. Apples
B. Applesauce
C. Blackberries
D. Blueberries or
Huckleberries
E. Cherries, white, with pits
F. Cherries, dark, with pits
G. Cherries, red, with pits
H. Cherries, red, sour, pitted
I. Elderberries
J. Grapes
K. Peaches
L. Pears
M. Plums
N. Raspberries, black
O. Raspberries, red
P. Rhubarb
Q. Strawberries
R. Any Other
Class 2: Best Display
(five
quarts)
– To consist of five quart jars, each
containing a different kind of fruit.
$4.00
3.00 2.00
Class 3: Canned Vegetables
One quart jar of vegetables, except corn
or peas which may consist of one pint, to be judged on quality
and general appearance.
A. Beans, green
B. Beans, Lima
C. Beans, yellow
D. Beet greens
E. Beets
F. Broccoli
G. Carrots (cut)
H. Carrots (whole)
I. Cauliflower
J. Corn
K. Endive
L. Mixed Vegetables
M. Peas
N. Pumpkin
O. Greens
P. Spinach
Q. Succotash
R. Swiss chard
S. Tomatoes
1. Whole
2. Half
3. Stewed
4. Stewed-Crushed, with or
without vegetables
T. Vegetable Soup
V. Sauerkraut
W. Peppers
X. Any other
Class 4: Best Display (five quarts) –
To consist of five one quart jars, each containing a different
kind of vegetable
$4.00 3.00
2.00
Class 5: Canned Meat – one quart jar
A. Beef
B. Veal
C. Chicken
D. Pork
E. Mince Meat
F. Any other
Class 6: Display – to consist of three
1 quart jars of meat, each containing a different kind of
meat.
$4.00 3.00
2.00
Class 7: Pickles and Relishes – one
quart jar; to be judged on size,uniformity, clearness, color
and arrangement.
A. Beans
B. Beets
C. Cauliflower
D. Chow-chow
E. Cucumber
1. Bread and Butter
2. Dill
a. Whole Dill
b. Slices
c. Spears
3. Mixed
4. Mustard
5. Sour
6. Sweet
7. Icicles
8. Any other
F. Onions
G. Peppers
H. Piccalilli
I. Pickles
J. Relishes (pints)
1. Corn
2. Pepper
3. Zucchini
4. Miscellaneous
K. Sauces
1. Catsup
2. Chili sauce
3. Spaghetti
4. Tomato
5. Salsa
6. Any Other
L. Miscellaneous
Class 8: Spiced Fruits
–
one quart jar
A. Apples
B. Crabapples
C. Peaches
D. Pears
E. Any other
Class 9A: Dried Fruit
1. Apples
2. Fruit Leathers
3. Miscellaneous dried fruits
Class 9B: Dried Vegetable
1. Corn
2. Misc. dried vegetables
Class 10: Juice
A. Apple
B. Grape
C. Tomato
D. Misc. juice
Class 11: Vinegar
Blue Ribbon Apple Pie
Contest
1. Open to any individual who is a
Pennsylvania resident; one entry per person.
2. A neatly handwritten or typed recipe
for the pie and pie crust must be submitted on a standard 8
1/2 by 11” sheet of paper. Please use one side only. This
recipe will also need to be submitted when entering at the
Farm Show.
Creativity is essential to a varied competition. Do not
limit your contest to a “traditional” two-crusted apple
pie. We are looking for a variety of fillings in the pies; the
pie must include at least 60% apples in the filling.
3. Refrigeration is not available at the
Fair or PA Farm
Show. Entries that require refrigeration after baking must
indicate so in the recipe. Those entries will not be sold,
auctioned or otherwise distributed for consumption after the
judging for food safety reasons.
4. Each fair will certify the winning
apple pie baker and this person will be eligible to enter the
state competition at the 2011 Farm Show.
Judging will be based on the following
criteria:
Overall Appearance
15 points
Crust (color, flavor, texture &
doneness)
20 points
Flavor
30 points
Filling (consistency, doneness,
moistness, flavor) 25
points
Creativity
10 points
At the PA
Farm Show Level, this contest is jointly sponsored by:
The Pennsylvania Apple Marketing Program; The Pennsylvania
Department of Agriculture, and the Pennsylvania State
Association of County Fairs.
1st is $25.00 2nd is $15.00 3rd is $10.00
NOTE: If an individual is the certified winner at more than
one event, that individual will have to choose which fair
he/she will represent and will notify that fair so the fair
can certify the next place winner as its official entry. We
are trying to encourage participation from as many fairs and
individuals as we can for the growing PA Farm Show event.
Premiums for the 2012 PA FARM SHOW competition will be
1st - $160, 2nd - $100, 3rd - $70, 4th - $40 and 5th - $35.
Section 3
Butters, Honey Spreads, Jams, Jellies,
Marmalades and Preserves
LIMIT OF 2 ENTRIES PER CLASS
ALL PREMIUMS
$3.00 2.00
1.75 1.50
One
standard jelly glass with new lid and cover. Judged on
appearance, flavor, consistency and neatness of package.
Exhibits must be prepared by exhibitor. No paraffin.
1. Butters
A. Apple
B. Cherry
C. Grape
D. Peach
E. Pear
F. Plum
G. Tomato
H. Any other
2. Honey Spreads
A. Apple
B. Pear
C. Any other
3. Jams
A. Blackberry
B. Blueberry
C. Cherry
D. Elderberry
E. Peach
F. Plum
G. Raspberry, black
H. Raspberry, red
I. Rhubarb
J. Strawberry
K. Any other
4. Jellies
A. Apple
B. Blackberry
C. Cherry
D. Crabapple
E. Elderberry
F. Grape
G. Huckleberry
H. Peach
I. Plum
J. Raspberry, black
K. Raspberry, red
L. Any other
5. Marmalades
A. Grape
B. Orange
C. Peach
D. Pear
E. Plum
F. Tomato, yellow
G. Any other
6. Preserves and Conserves
A. Blueberry
B. Cherry
C. Peach
D. Pear
E. Plum
F. Strawberry
G. Tomato
H. Any other
7. Miscellaneous Display
(5 varieties)
$4.00
3.00 2.00
2011 HERSHEY’S
COCOA CLASSIC CHOCOLATE CAKE
BAKING CONTEST
1. Open to any individual who is a Pennsylvania resident;
one entry per person.
2. Entry must be a layered chocolate cake made from
"scratch" and frosted (no mixes).
3. CAKE RECIPE: A minimum of 1/4 cup of HERSHEY'S COCOA
must be used and listed as ―HERSHEY'S COCOA in the cake
batter part of the recipe.
4. FROSTING/DRIZZLE: If frosting is chocolate, and also if
a chocolate drizzle is used, HERSHEY'S COCOA must be used and
listed as ―HERSHEY'S COCOA in the frosting/drizzle parts
of the recipe.
5. If candy, chocolate, or flavored baking chips products
are used, they must be HERSHEY‘S, REESE‘S or HEATH branded
products, and listed with their brand name in the recipe.‖
(See www.hersheys.com for complete product list.)
6. The entire Cake entry must be submitted for judging on
cardboard or a disposable plate.
7. Recipe(s) must be submitted with the entry, printed on
one side of 8-1/2‖ x 11‖ paper. Recipe must list
all ingredients, quantities and the preparation instructions.
Entrant‘s name, address and phone number must be printed on
the back side of all the pages.
8. Refrigeration is not available at the Fair or PA Farm
Show. Entries that require refrigeration after baking must
indicate so in the recipe. Those entries will not be sold,
auctioned or otherwise distributed for consumption after
judging for food safety reasons.
9. Judging Criteria:
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= Flavor (aroma, taste, good balance of
flavorings)
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30 points |
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= Texture (moist and tender crumb; not soggy or
dry)
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25 points |
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= Inside
Characteristics (even grain, evenly baked; free from air
pockets)
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20 points |
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= Outside
Characteristics (consistent shape/size/surface; overall
appeal)
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15 points |
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= Frosting (taste, texture, even color)
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10 points |
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