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BAKED GOODS

2017 Department M

FAIRGROUNDS ENTRY – Hoskins Exhibits

1st entry: Wednesday, August 23, noon – 9:00 p.m.
2nd entry: Wednesday, August 30, noon – 9:00 p.m.

Note: First entry ribbons and displays may be claimed during second entry intake. Free second entry parking vouchers will be available at first entry.

  • Enter only once per class.
  • No mixes or bread machine entries are allowed.
  • You may not enter same product in more than one class per division.
  • You cannot use the same cookie, cake, bread, or candy, batter or dough mixture in more than one entry. You must use a different batch of dough or batter for each entry in any division, class, or sub-category. Those in question will not be judged.
  • Accompany all entries with the recipe on a 3 x 5 card, on the back print entrant name, address and telephone number. Wrap entries in cellophane or plastic, and submit in disposable containers only.
  • Entries that require refrigeration are judged, but disposed of if they show spoilage.
  • All entries, except those in Division 07, become the Fair’s property.

Entry must be prepared by the Entrant!

All divisions are open to all ages. If you are entering as a Junior, place the appropriate letter on the entry form under sub-category.

SUB-CATEGORIES:

A: Junior, ages 8 and under
B: Junior, ages 9 through 13
C: Junior ages 14 through 17

If sub-category is not specified, entry will be classified as OPEN.
Entries without entrant contact/mailing information will be automatically disqualified and not judged.

Judging Criteria

Yeast Breads
Shape (smoothness, crust color), Lightness, Crust (thickness, quality, crispness, tenderness), Crumb Color, Texture (no streaks or close grain, size and uniformity of cell walls, elasticity), Flavor (taste and odor, sweet, nutty).

Quick Breads
Appearance (medium size, even shape, evenly browned), Lightness (light for size of product), Crust (not too deep, crisp, tender), Crumb (tenderness, fine grain throughout, not doughy or crumbly), Flavor (pleasing)

Cakes
Degree of Difficulty, Appearance, Flavor, Uniformity of Design

Pies
Appearance, Size and Shape, Crust (texture flaky, tender), Flavor (pleasing), Filling (natural, well-blended), Consistency (fruit moist but not syrupy, well-cooked filling, smooth and soft shape), Meringue (light, tender, slightly sweet).

Cookies
Appearance (uniform, not too thick, not over 3”), Texture (according to type), Flavor.

Candies
Appearance, Texture, Flavor.

 

DIVISION 01: YEAST BREAD

Half-pound loaf, minimum.

Class:

01 Butterhorn (4)
02 Cheese
03 Cinnamon
04 Cinnamon roll (4)
05 Foreign
06 French
07 Gluten free
08 Holiday specialty
09 Multi-grain

Class:

10 Oatmeal
11 Onion
12 Raisin
13 Roll, dark (4)
14 Roll, filled (4)
15 Roll, light (4)
16 Sourdough
17 White
18 Whole wheat
19 Other

DIVISION 02: QUICK BREAD

Half-pound loaf, minimum.

Class:

01 Baking powder biscuit (4)
02 Banana
03 Carrot
04 Corn
05 Coffee cake
06 Fruit, light
07 Fruit and/or nut
08 Gingerbread
09 Gluten free
10 Holiday specialty

Class:

11 Muffin, dark (4)
12 Muffin, Blueberry (4)
13 Muffin, fruit and/or nut (4)
14 Muffin, light (4)
15 Nut
16 Pumpkin
17 Rhubarb
18 Scones (4)
19 Zucchini
20 Other

DIVISION 03: CAKE

Whole Cake

Class:

01 Angel food
02 Applesauce
03 Carrot
04 Cheesecake, plain
05 Cheesecake, other
06 Chocolate, layer
07 Cupcake (4)
08 Devil’s food
09 Fruit
10 German chocolate

Class:

11 Gluten free
12 Holiday specialty
13 Layer with filling
14 Petit fours
15 Pound
16 Spice
17 Sunshine/yellow
18 White layer
19 Other

DIVISION 04: PIE

Enter in a 9” pie pan

Class:

01 Apple
02 Blueberry
03 Cherry
04 Gluten free
05 Holiday specialty
06 Lemon meringue
07 Multi-berry
08 Pecan
09 Pumpkin
10 Raspberry
11 Rhubarb
12 Rhubarb-strawberry
13 Tarts
14 Other

DIVISION 05: COOKIES

6 per entry

Class:

01 Baklava
02 Bar
03 Biscotti
04 Brownie
05 Chocolate chip
06 Cookie press
07 Drop
08 Filled
09 Ginger snap
10 Gluten free
11 Holiday specialty

Class:

12 Molasses
13 Molded
14 Oatmeal
15 Peanut butter
16 Refrigerator
17 Rolled sugar
18 Shortbread
19 Snicker-doodle
20 Thumbprint
21 Unbaked
22 Other

DIVISION 06: CANDY

6 per entry

Class:

01 Caramel
02 Chocolate covered cherry/strawberry
03 Divinity
04 Fondant
05 Fudge, plain
06 Fudge, white
07 Fudge, other
08 Holiday specialty
09 Molded
10 Peanut brittle
11 Penuche
12 Praline
13 Taffy
14 Other

DIVISION 07: SPECIALTY CAKE

Dummies may be used.

Class:

01 Gingerbread house
02 Holiday specialty
03 Rolled fondant
04 Special occasion
05 Wedding
06 Alaska State Fair Theme “Better Together!”
07 Other

SPECIAL AWARDS – BAKED GOODS

Outstanding entries will be recognized by these generous donors:

C&H Sugar

Must be made with C&H Sugar and have the official C&H Sugar label (available at entry) Awards are Judges’ Choice.

 

Bushes Bunches Stand Alaska Rhubarb Co.

Division 4, Class 11

 

Superintendent Contact

Joanne Berberich
Phone: 907-745-3464