Culinary Arts

baking2009

Director: Jo-Anne Girard

Secretary: Kristyn Girard

Rules and Regulations:
a. Exhibits must be the work of the exhibitor.
b. Exhibitors can enter one item only in each number.
c. Exhibitors must be a member of the Cumberland Township Agricultural Society
(you must give your membership number when entering).
d. Exhibitors are to use their favourite recipe unless otherwise specified.
e. List of entries will be accepted in any of the following ways:
Email: NavanFair-Cooks@hotmail.com
Phone: Kristyn or Jo-Anne Girard @ 835-2544
Dropped off at the Fair Board Office: 1279 Colonial Rd., Navan, K4B 1N1
f. All entries must be in no later than Monday, August 8^th.
g. Please indicate if you are a junior, teen, senior or new exhibitor.
h. Exhibits must be brought to the blue Exhibit Building on Wednesday, August 10^th,
from 6:00 to 8:00 pm.
i. Judging will take place on Thursday, August 11^th. The Exhibit building will be closed until
approximately 5 pm or until judging has been completed.
j. In case of no competition, the judge will only give a prize if work is worthy.
k. Exhibits must not be removed until 4:00pm – 6 pm, Sunday, August 14^th.
l. Prize money may be picked up at the fair office any time after noon on Friday.
m. All prizes other than money are to be picked up Sunday with entries.

PRIZE MONEY (Unless otherwise specified)
Standard for Adults:
1^st-$4.50 2^nd-$4.00 3^rd-$3.50 4^th-$3.00
Children 12 and under:
1^st-$3.00 2^nd-$2.50 3^rd-$2.00 4^th-$1.50 5^th-$1.00
Specials:
1^st-$6.00 2^nd-$5.00 3^rd-$4.00
Group Organizations:
1^st -$5.00 2^nd-$4.50 3^rd-$4.00 4^th-$3.50 5^th-$3.00

HIGHEST OVERALL POINTS PRIZES (excluding specials):
Gift/Gift Certificate Prize for:
Highest Overall Points
Second Highest Overall Points
New Exhibitor with Highest Points
New Exhibitor with Second Highest Points
Junior Cooks (under 8 years) Exhibitor Highest Points
Junior Cooks (under 8 years) Exhibitor 2^nd Highest Point
Junior Cooks (8 to 12 years) Exhibitor Highest Points
Junior Cooks (8 to 12 years) Exhibitor 2^nd Highest Points
Teen Cooks (13 to 16 years) Exhibitor Highest Points
Teen Cooks (13 to 16 years) Exhibitor 2^nd Highest Points
Senior Cooks (65 years of age or older) Exhibitor Highest Points

SPECIAL AWARDS:
Baking Queen/King
To be eligible for the title, exhibitor must show at least one item for each category: Yeast Breads, Biscuits and Muffins, Quick Breads, Cookies and Squares, Cakes, Pies, either Jams or Pickles and Relishes. Winner will be the person having the most 1^st places. In case of a tie, 2^nd places will be used and if necessary 3^rd and 4^th place. Specials are not included.
Baking Princess/Prince
To be eligible for the title, exhibitor must show at least one item for each category: Yeast Breads, Biscuits and Muffins, Quick Breads, Cookies and Squares, Cakes, Pies and either Jams or Pickles & Relishes. Winner will be the person having the second highest number of 1st places. In case of a tie, 2^nd places will be used and if necessary 3^rd and 4^th place. Specials are not included.
Rosettes
Grand Champion Bread
Grand Champion Cake
Grand Champion Pie

CONGRATULATIONS TO:
2010 Baking Queen: Dominique Deschamps
2010 Baking Princess: Julie Charlebois

YEAST BREAD – NO BREAD MACHINE
1. Bread, white, baked in a rectangle pan
1^st Prize – $10 Edith Deavy Memorial
2. White rolls, entire crust, in a basket (4)
1^st Prize – $10 Edith Deavy Memorial
3. Garlic Herb Bread (Must use recipe from Recipe Section)

YEAST BREADS – BREAD MACHINE
4. Raisin Bread 1 1/2 lbs.
5. Cheddar and Onion Bread 1 1/2 lbs.
6. Pumpernickel Bread 1 1/2 lbs.
7. Whole Wheat, 1 1/2 lbs.

BISCUITS AND MUFFINS
8. Raisin Tea Biscuits (4)
9. Blueberry Tea Biscuits (4)
10. Raspberry Scones (Must use recipe from Recipe Section)
11. Carrot Pineapple Muffins (4)
12. Blueberry Muffins (4)
13. Morning Glory Muffins (4)
14. Chocolate Beet Muffins (4) (Must use recipe from Recipe Section)

QUICK BREADS
15. Orange Bread, with nuts
16. Banana Bread, no nuts
17. Cherry Loaf, with nuts
18. Zucchini Loaf, no nuts
19. Walnut-Strawberry Bread (Must use recipe from Recipe Section)

COOKIES AND SQUARES
20. Oatmeal Cookies, dropped, with raisons (4)
21. Peanut Butter Cookies (4)
22. Sugar Cookies (4)
23. Peanut Brittle Cookies (4) (Must use recipe from Recipe Section)
24. Brownie squares, with nuts, iced (4)
25. Date squares (4)
26. Peanut Butter Bars (4) (Must use recipe from Recipe Section

CAKES
No cake mixes unless specified in recipe from Recipe Section.
All cakes must be removed from pan and iced on top and sides.
Only one piece will be left on display.
Cakes not collected by 6:00pm Thursday will be considered donations to the Tea Room.
27. Chocolate Cake, 2 layer, white icing, fully iced
28. Carrot Cake, cream cheese icing, 8”x 8”
29. Zucchini Cake, not iced, 8”x 8”
30. Banana Cake, iced, 8”x 8”
31. Black Russian Cake, (Must use recipe from Recipe Section)

PIES
No canned fillings.
Only one slice will be left on display.
Pies not collected by 6:00pm Thursday will be considered donations to our Tea Room.
Cooking Tip: In order to ensure even baking, aluminum pie plates should be tempered
before use.Place pie plates in 400F oven for 20 minutes. Cool before using.
32. Apple Pie, approx. 9”, crumble top
33. Blueberry Pie, approx. 9”, double crust
34. Peach Pie, approx. 9”, double crust
35. Raspberry Pie, approx. 9”, double crust
36. Any other type of pie, approx. 9”, double crust

TARTS AND CANDY
37. Raspberry Tarts (4)
38. Butter Tarts with raisins (4)
39. Chocolate Fudge with nuts (4)
40. Two Flavour Fudge (4) (Must use recipe from Recipe Section)

JAMS
No parafin.
All jars must be labelled and tags fastened to jars, not lids.
All jars must be sealed except for freezer jams.
41. Strawberry freezer jam
42. Strawberry cooked jam
43. Any single fruit jam, other than listed
44. Any fruit jam made from more than 1 fruit. Fruits used to be on label.

PICKLES AND RELISHES
No parafin.
All jars must be labelled and tags fastened to jars, not lids.
45. Beet pickles
46. Any type of cucumber pickles
47. Any type of vegetable pickled, other than beet or cucumbers
48. Salsa sauce

GOLDEN YEAR COOKS – 65 YEARS OF AGE OR OLDER
49. Chocolate Chip Cookies (4)
50. Bran Muffins (4)
51. Banana Loaf, with nuts
52. Cherry Pie, approx. 9”, double crust
53. Chocolate Cake, 8”x8”, choice of icing, fully iced

JUNIOR COOKS – UNDER 8 YEARS OF AGE
NOTE: If there are more than 15 entries in a class, 2 sets of prizes will be awarded
54. Decorated Donut. Donut may be purchased. Decorate with edible items.
55. Sugar Cube Creation displayed on 4” or smaller disposable plate. Glue and accessories may be used.
56. Friendship bracelet. Made from string licorice. Edible accessories may be added.
57. Pasta Clock. Have an adult draw/computer print a picture of a clock. Then fill in the clock with pasta. Pasta may be painted. Use paper/cardstock/construction paper no larger than 8½” x 11”

JUNIOR COOKS – 8 to 12 YEARS OF AGE INCLUSIVE
58. Ice Cream Cone Cupcake (1) (Must use recipe from Recipe Section)
59. Peanut Butter Lollipop Cookies (4) (insert popsicle stick before baking)
60. Chocolate Chip Muffins (4)
61. Rocky Road Candy (Must use recipe from Recipe Section)

TEEN COOKS – 13 to 16 YEARS OF AGE INCLUSIVE
62. Carrot Muffins (4)
63. Oatmeal Chocolate Chip Cookies (4)
64. Banana Loaf without nuts
65. Chocolate Fudge, no nuts (4)

JUNIOR COOKS SPECIALS (12 years and younger)
66. Rice Krispie Clock. Non-edible decorations may be used. Display on 6” disposable plate.
67. Cookies made with M & M’s or Smarties (4)
68. Chocolate Chip Pizza Cookie. One slice displayed on a 6” plate. (Must use recipe from Recipe Section)

TEEN COOKS SPECIALS (13 to 16 years of age inclusive)
69. Banana Cake, 8”x8”, no icing
70. Brownie Lollipops (Must use recipe from Recipe Section)
71. Rice Krispie Sushi (4) (Must use recipe from Recipe Section)

MEN’S SPECIALS
72. Peanut Brittle (4)
73. Favourite muffins, no liners (4)
74. Favourite Pie, approx. 9”, frozen pie shell may be used

OPEN SPECIALS (Open to all ages – must be work of exhibitor)
75. Berry Berry Struesel Bar (4) (Must use recipe from Recipe Section)
76. 3 cupcakes displayed on a small plate, each decorated differently, Liners may be used.
77. Hummingbird Cake, (Must use recipe from Recipe Section)
78. Cake decorated as a clock using fondant as icing. No larger than 9” x 13”
79. Dry Cookie Ingredients in a jar. Decorated for gift giving with recipe.
80. Hard Candy Wreath. Ready to hang
81. Mosaic Picture using food items to create the mosaic. Example: picture created using pasta (which can be painted), M&Ms, small candles, etc.

Ontario Association of Agricultural Society – OAAS BAKING COMPETITION
82. Plain Chocolate Chip Cookie Competition
Open to youth ages 10 to 15 years of age
Cookies no larger than 3” and no smaller than 2”
Display 8 cookies on a disposable plate
1^st Prize: $6.00 2^nd Prize: $4.00

83. 60% Whole Wheat Bread Competition
Open to all ages
Bread maker may be used
Min. size: 8” x 4” x 2 1/2” Max. size: 9” x 5” x 3”
1^st Prize: $6.00 2^nd Prize: $4.00

COUNTRY FAIR BAKING COMPETITION
Open to anyone – Any age unless otherwise specified.
Special Rules and Regulations must be followed.
Prizes are as listed.

Special Rules
a. Entrants must use sponsoring product as indicated in each recipe.
b. Navan Fair must submit a signed release form for the first place winner with recipe and
proof of purchase
c. All winners must agree to sign a release form giving permission to the sponsor to use the
winner’s name in any other advertising or publicity without payment

84. Fleishmann’s Bread Machine Special – loaf of white bread made in a bread machine.

* Made using Fleischmann’s Bread Machine Yeast

* A Fleischmann’s yeast label must accompany each entry

1^st prize- $15 & gift prize 2^nd prize- $10 & gift prize

85. Tenderflake Special. Pie of your choice.

* Made with Tenderflake Lard (homemade crust only) on foil plate.

* A Tenderflake Lard logo cut from package must accompany each entry

1^st prize- gift prize 2^nd prize – gift prize 3^rd prize- gift prize

86. Mazola and Bee Hive Special. Chocolate Macadamia Muffins

* Must use recipe from Recipe Section

* Made with Mazola Oil or BeeHive Corn Syrup

* BeeHive logo from the product packages must accompany the entry

1^st prize- $15 & gift prize 2^nd prize- $10 & gift prize

87. Robin Hood Special. Any 8”x 8” cake not iced.

* A Robin Hood logo cut from the package must accompany the entry.

1^st prize – $25 product coupon 2^nd prize – $10 product coupon

88. Certo Special. Any jam made using Certo.

* Certo logo cut from the package must accompany the entry.

1^st prize – $20 product coupon 2^nd prize – $10 product coupon

89. Bernardin Pectin Special. Any jam made using Bernardin Pectin.

* * Bernardin logo cut from package must accompany entry.

1^st prize – $20 product coupon

90. Bernardin Craft Special. Any craft using a Bernardin jar.

1^st prize – $20 product coupon

91. Fleishmann’s Youth Special – loaf of white bread. Bread Machine may be used

* Exhibitor must be under age of 16.

* Made with Fleischmann’s Bread Machine Yeast.

* A Fleischmann’s yeast label must accompany each entry

1^st prize- $15 gift prize

91. Robin Hood Beginners Best Best Cookie Contest. Any type of cookie (4)

* Exhibitor 12 years of age or younger

* Made with Robin Hood Flour.

* * A Robin Hood logo cut from the package must accompany the entry

1^st prize- $15 gift certificate

GROUP ORGANIZATIONS
Entry Fee: $5.00
A group identification card to be displayed after judging
All 6 items must be shown

Theme: “Turning Back the Clock”
1. Chocolate Mayonnaise Cake, 2 layer cake, decorated for the theme
2. Applesauce muffins (4)
3. Rice Krispie Squares (4)
4. Peanut Brittle (4)
5. Molasses Cookes (4)
6. Blueberry Pie, approx. 9”, double crust
Best Display will receive $10.

Culinary Arts

Awesome New Rides At The Fair!

Categories

Sure Looks Like Fun!

The Baby Show!

Blogroll

Fairs

Special Hotel Rates

Sponsors