Culinary Arts/Baked Goods
Exhibits
Culinary Arts/Baked Goods Judging July 18th at 12pm
(Open judging run concurrent)
Click here for Baked Goods Project book
(coming soon)
YOUTH BAKED GOODS RULES
Superintendent: Tracy Hawkins
Email: tracelyn3@aol.com
Assistant Superintendent: Amber Mosher
Email: bamande52@gmail.com
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All Exhibitors must register on Fair Entry and pay $15 fee for first project.
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Exhibitors must have a Baked Goods Project Book completely filled out, along with an exhibitor tag, prior to judging. This will be used as a part of the judges decisions in placings.
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All exhibitors must provide a 4x6 photo of themselves with their baked goods project on the day of judging. This will be used in the barn to display your project the week of fair. Picture frames will be provided by the baked goods division. Exhibitors will get their photo taken with their project and a $2 Photo processing fee will be charged if a picture is not provided by the exhibitor.
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Samples may be passed out prior to the auction. Exhibitors must follow food safety guidelines such as wearing gloves and/or using toothpicks.
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Exhibitors must bring entire project for Sections 1, 6 and 7. The judge will cut a portion to be sampled.
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When entering project at fair you must sign-up on the Fair Software Entry Online – marking “TBA” in order to sell a baked good at the Fair. Only (1) baked good can be auctioned off per year. Baked Goods Auction participants must be 5 years old as of January 1st of the current fair year. Explorers are eligible to auction baked goods. Open classes are ineligible to participate in the Baked Good Auction.
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On the day of the auction, all entries must be brought to the auction one hour before sale starts – no entries will be accepted beyond 15 minutes before the start of the auction.
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All sections will receive a trophy and grand champion rosette, reserve rosette, honorable mention rosette and 1st thru 5th place ribbons.
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The Baked Good Explorer class is open to 5-6 year old youth as an educational experience. They will participate in a non-competitive baked goods event and participation ribbons will be awarded. THE EXPLORER IS ELIGIBLE TO AUCTION THEIR BAKED GOODS.
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All projects and awards must remain in the baked goods area the entire week of the fair. All projects and awards must be removed by 9:00 a.m. on barn clean-up morning. All projects will be discarded that morning after clean-up.
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Judging will take place according to the current Fair Schedule.
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All exhibitors must wear their green fair polo and long pants for judging. During the auction, they can either wear their polo or a club shirt.
YOUTH BAKED GOODS
Superintendent Tracy Hawkins (616)799-3411
Email: tracelyn3@aol.com
Assistant Superintendent: Amber Mosher (231) 903-9681
Email: bamande52@gmail.com
Division 1 - Baked Goods
​SECTION 1: CAKES
Youth Explorer
13001 130010 CAKE (Scratch)
13002 130020 CAKE USING MIX (10 & Under Only)
13003 130030 CUPCAKES (Scratch)
13004 130040 CUPCAKES USING MIX (10 & Under Only)
SECTION 2: CAKE DECORATING (Actual baked cakes. NO MODEL CAKES)
Youth Explorer
13005 130050 BEGINNER- Beginners techniques
13006 130060 INTERMEDIATE- More advanced work than previous year.
13007 130070 ADVANCED- More advanced work than previous year.
13008 130080 ANY OTHER
SECTION 3: COOKIES
Youth Explorer
13009 130090 COOKIES (Dropped or Rolled, 3 Cookies)
13010 130100 NO BAKE COOKIES (10 & Under Only, 3 Cookies)
SECTION 4: BROWNIES, BARS
Youth Explorer
13011 130110 BROWNIES
13012 130120 BARS
SECTION 5: NUTRITIOUS SNACKS
Youth Explorer
13013 130130 NUTRITIOUS SNACKS
13014 130140 FRUIT- DRIED OR CANNED (2 different varieties)
13015 130150 VEGETABLES- DRIED OR CANNED (2 different varieties)
SECTION 6: BREADS
Youth Explorer
13016 130160 MUFFINS (3 Muffins)
13017 130170 BISCUITS (3 Biscuits)
13018 130180 QUICK BREAD (1/2 Loaf)
13019 130190 YEAST BREAD (1/2 Loaf)
13020 130200 SWEET BREADS/SWEET ROLLS
SECTION 7: PIES
Youth Explorer
13021 130210 ONE OR TWO CRUST PIE
SECTION 8: SPECIALTY DESSERTS
Youth Explorer
13022 130220 SPECIALTY DESSERTS
13023 130230 CANDY MAKING
13024 130240 FUDGE
13025 130250 ANY OTHER
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DIVISION 2 – CANNING & PRESERVING
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1. Exhibitors must have a Baked Goods Project Book Completely filled out.
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SECTION 1: CANNING/PRESERVES
Youth Explorer
13026 130260 FRUIT (2 different varieties, 1 jar of each)
13027 130270 JAM (2 different varieties, 1 jar of each)
13028 130280 JELLIES (2 different varieties, 1 jar of each)
13029 130290 PICKLES
13030 130300 VEGETABLES (2 different varieties, 1 jar of each)
13031 130310 ANY OTHER
SECTION 2: MEATS
Youth Explorer
13032 130320 DRIED MEATS
13033 130330 CURED MEATS
13034 130340 SMOKED MEATS
13035 130350 CANNED MEATS
13036 130360 ANY OTHER MEATS
DIVISION 3 – CAKE MODEL DECORATING
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SECTION 1: CAKE MODEL DECORATING (Cake Models, not actual baked goods cakes)
To demonstrate creative skills, exhibit technique and improve skills in cake decorating.
Cake models may be used. Decorations only will be judged!
Youth Explorer
13037 130370 BEGINNER- Decorated cake using beginner’s techniques
13038 130380 INTERMEDIATE- Decorated cake using more advanced work than previous year.
13039 130390 ADVANCED- Decorated cake showing more advanced work than previous year.
13040 130400 ANY OTHER
OPEN BAKED GOODS
Superintendent: Tracy Hawkins (616)799-3411
Email: tracelyn3@aol.com
1. Exhibitors must provide a written copy of the recipe along with the food project. No mixes will be allowed.
2. One half cake may be entered if desired. Baked goods are displayed in showcase. No refrigeration is provided.
3. Food should be displayed on heavy paper plates or board squares, and sealed with a plastic bag and twister. Plastic wrap is not advisable.
4. Breads, cakes, and cookies will be judged on general appearance, lightness, tenderness, texture, moisture control, flavor, aroma, and crumb.
5. Icings, frostings, and fillings will be judged on appearance, consistency of texture, and flavor.
6. Awards for each section and division in Open Community Arts are as follows: A=$4.00 B=$2.00 C=$1.00
7. OVERALL SECTION 1st –5th Place Ribbons, CHAMPION ROSETTE
SECTION 1: YEAST BREADS AND ROLLS
27001 ARTICLE SUBMITTED
SECTION 2: QUICK BREADS AND ROLLS
27002 ARTICLE SUBMITTED
SECTION 3: DECORATED CAKES
27003 BIRTHDAY CAKE
27004 WEDDING
27005 NOVELTY
27006 ANY OTHER
SECTION 4: COOKIES
27007 CHOCOLATE CHIP
27008 OATMEAL
27009 PEANUT BUTTER
27010 BAR COOKIES
27011 NO BAKE COOKIES
27012 ANY OTHER
SECTION 5: PIES
27013 SINGLE CRUST
27014 TWO CRUST
27015 ANY OTHER
DIVISION 2 – CANNING AND PRESERVING
1. Label each entry in this division and list contents, kind, or variety, how canned (state method used) and date canned. If commercial pectin is used in jams or jellies, this must be stated on the label. If food has been artificially colored or preservative compound used, this must be stated on the label.
2. Using the USDA recommended times, all fruits, pickles, and relishes must be processed by the water bath method. All vegetables and meats must be pressure-cooked. Open kettle method is not acceptable for anything.
3. It is suggested to use clear jars to help the judge view the content easier.
4. Jars may be opened at the judge’s discretion.
5. Call 724-6361 for the most recent information on food preservation methods from the Muskegon County Extension Service.
6. OVERALL SECTIONS 1st –5th Place Ribbons, CHAMPION ROSETTE
SECTION 1: CANNED FRUITS
Judging based on proper proportion of fruit to juice, clearness of juice or syrup, color, size and shade of fruit.
27016 APPLESAUCE
27017 PEACHES
27018 PEARS
27019 MIXED FRUIT
27020 PLUMS
27021 ANY OTHER
SECTION 2: CANNED VEGETABLES
Judging based on appearance, color, pack and liquid.
27022 BEANS SNAP
27023 BEANS WAX
SECTION 3: RELISHES
Relish should be moist but not juicy and the vegetable or fruit firm.
27024 CORN RELISH
27025 CUCUMBER
27026 PEPPER
27027 ANY OTHER
SECTION 4: JAMS AND JELLIES
Jams made from crushed fruit with no separation of fruit and juice. Judged based on smoothness, color & consistency.
27028 JAM
27029 JELLIES
27030 ANY OTHER
27031 TOMATOES
27032 CORN, CUT FROM THE COB
27033 ANY OTHER
SECTION 5: PICKLES
If coloring or preservative compound is used, label must so state. Judging based on color, appearance, textures & pack.
27034 BEET
27035 BREAD & BUTTER
27036 WATERMELON RIND
27037 DILL CUT OR WHOLE
27038 SWEET PICKLES
27039 ANY OTHER
SECTION 6: MEATS CANNED OR PRESERVED
27040 BEEF
27041 PORK
27042 FISH
27043 POULTRY
27044 RABBIT
27045 ANY OTHER