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2010 JUNIOR HOMEMAKING SHOW 1. The general rules for All Junior Non-Livestock Shows apply to the Homemaking Show as well as the following special rules. 2. Individuals can exhibit only six (6) entries. You cannot enter Division III more than once. You cannot enter the same Section in Division I or Division II more than once. A separate entry card for each item must be filled out. 3. There will be an entry fee of $10.00 PER ITEM ENTERED. 4. NO SUBSTITUTION OF RECIPES ONCE TURNED IN TO FAIR OFFICE – NO EXCEPTIONS. ALSO, NO INFORMATION ON RECIPES OR COPIES OF RECIPES WILL BE GIVEN OUT TO PARTICIPANTS ONCE TURNED IN TO FAIR OFFICE. 5. A MCFA LOG SHEET MUST BE KEPT ON SECTION C. DECORATED CAKES. THE LOG SHEETS MAY BE OBTAINED AT THE FAIR OFFICE AND MUST BE TURNED IN WITH YOUR ENTRY ON SATURDAY, APRIL 10TH. AWARDSThe preliminary judges may pick up to ten top winners in each Section in Division I and II and up to ten top winners in Division III. These exhibitors will receive Finalist Rosettes and must be present at the final judging. An additional ten Honorable Mentions may be selected in each Section in Division I and II and up to ten in Division III. These exhibitors will receive an Honorable Mention Rosette and will have their items displayed in the Exhibit Building. The final judging will pick the Grand, Reserve, 3rd and 4th place for each of the following: Cakes Made From Scratch, Creative Cakes Made From Mixes, Decorated Cakes, Cookies From Scratch, Candy From Scratch, Pies From Scratch, Canned Foods From Scratch, Quick Breads From Scratch, and Yeast Breads From Scratch. Grand, Reserve, 3rd and 4th place winners will receive trophies and will sell their exhibit at the Auction. IF AN ITEM DOES NOT FIT THE DIMENSIONS OF THE DISPLAY CASE, BECAUSE OF SECURITY RISKS, THE ITEM WILL NOT BE DISPLAYED. CATEGORIESDivisions I, II and III require recipes as well as mixing and baking instructions printed on 3 x 5 cards (ONE SIDE ONLY – USE AS MANY CARDS AS NECESSARY) and the recipe must accompany the entry card AND MUST BE STAPLED TO THE ENTRY CARD. EXHIBITOR’S NAME MUST NOT APPEAR ANYWHERE ON THE RECIPE CARD. Entries requiring refrigeration will not be accepted. DIVISION I. DESSERTS – Grand, Reserve, 3rd and 4th place winners in this Division, excluding Decorated Cakes, will be required to have an additional item of the same for the Auction. SECTION A. CAKES MADE FROM SCRATCH – No prepared mixes can be used, including icing. Cakes must be on a stiff surface that does not exceed the dimension of the cake by approximately 1” minimum – 3” maximum on any side or corner and which has been covered with some type of paper or foil. One slice must be cut before entry and left in place. Item must be covered with a clear transparent wrap. (Cheese Cakes will be accepted, but no entries requiring refrigeration). SECTION B. CREATIVE CAKES MADE FROM MIXES – Recipe MUST designate type of cake mix and icing used as base in recipe and additional ingredients added to complete cake and icing as well as mixing and baking instructions. Cakes must be on a stiff surface that does not exceed the dimension of the cake by approximately 1” minimum – 3” maximum on any side or corner and which has been covered with some type of paper or foil. One slice must be cut before entry and left in place. Item must be fully covered with a clear transparent plastic wrap. SECTION C. DECORATED CAKES – (Creative and Decorative) No recipe is required, but a brief summary of how this cake is to be decorated must be submitted on a 3 x 5 card (one side only) with Entry Card. An MCFA Log Sheet is required. The cake must be fresh and consumable at time of judging. Items will be cut and may be tasted. Cakes must be on a durable stiff surface that does not exceed the dimensions of the cake (including decorations) by approximately 1” minimum – 3” maximum on any side or corner and which has been covered with some type of paper or foil. All parts must be 100% edible. EXCEPTION: Those items such as columns, toothpicks, etc. used for support. CAKE MUST NOT EXCEED 36” x 36”. DO NOT COVER. SECTION D. COOKIES FROM SCRATCH – No prepared mixes. (Dropped, Pressed, Bar, Rolled, Refrigerator, Molded or Miscellaneous) – All cookies must be on an 8” minimum – 10” maximum stiff WHITE paper plate and must consist of enough pieces to properly fill the plate, and must be fully covered with a clear transparent plastic wrap. SECTION E. CANDY FROM SCRATCH – No prepared mixes. (Fudge, Divinity, Brittle or Miscellaneous) – All candies must be on a 8” minimum – 10” maximum stiff WHITE paper plate and must consist of enough pieces to properly fill the plate, and must be fully covered with a clear transparent plastic wrap. SECTION F. PIES FROM SCRATCH – No prepared mixes. One slice must be cut before entry and left in place and covered with a clear transparent plastic wrap. All crusts must be made from scratch and pie crust recipe must accompany the entry card. NO ENTRIES REQUIRING REFRIGERATION WILL BE ACCEPTED.
DIVISION II. BREADS FROM SCRATCH – No prepared mixes. Grand, Reserve, 3rd and 4th place winners in this Division will be required to have an additional item of the same for the Auction. All rolls, biscuits, doughnuts, muffins, etc., must be on an 8” minimum – 10” maximum stiff WHITE paper plate and must consist of enough pieces to properly fill the plate and plate must be fully covered with a clear transparent plastic wrap. Large fancy breads must be on a stiff surface that does not exceed the dimension of the exhibit by approximately 1” minimum – 3” maximum on any side or corner and which has been covered with some type of paper or foil. Loaves of bread must be placed in a plain clear transparent plastic bag that can easily be opened and closed. Breads MUST be made by hand – No bread machines. SECTION A. QUICK BREADS FROM SCRATCH – (Muffins, Biscuits, Cornbread, Fruit-Nut-Vegetable or Miscellaneous) SECTION B. YEAST BREADS FROM SCRATCH – (Loaf, Plain Rolls, Sweet Rolls, Fancy or Miscellaneous) DIVISION III. CANNED FOODS FROM SCRATCH – Grand, Reserve, 3rd and 4th place winners in this division will be required to have an additional item of same for the auction. All Entries must be in standard jars that are made especially for canning. The jar should be clean and labeled on the side of jar as to the contents and the date it was prepared. The lids and rims must be standard and free of rust. Recipes must accompany the entry card on a 3 x 5 card (ONE SIDE ONLY). PROCESSING AND CANNING INSTRUCTIONS MUST BE INCLUDED. All entries must be processed in canner or hot water bath, whichever is applicable.
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