alaska state fair
august 27 - september 7, 2020
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Baked Goods – 2020

Superintendent:
Joanne Berberich
907-355-3464
joanne@mtaonline.net

Department M

Exhibit Entry – Hoskins Building

  • 1st entry: Wednesday, August 26, noon – 9 pm
  • 2nd entry: Wednesday, September 2, noon – 9 pm

Ribbon Pick Up Times: 

  • Tuesday, September 8, 1 pm – 6 pm 
  • Saturday, September 12, 1 pm – 6 pm

* 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 a list of ingredients on a 3 x 5 card, on the back print entrant name, address and telephone number. Wrap entries in cellophane or plastic, preferably submit in disposable containers.
  • Entries that require refrigeration are judged, but disposed of if they show spoilage.  Refrigeration is available prior to judging.
  • 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 12
C: Junior ages 13 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).

Candies
Appearance, Texture, Flavor.

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.

DIVISION 01: YEAST BREAD

Minimum size:  half loaf – 8″ x 3 7/8” x 2″

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
  • 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

Minimum size:  half loaf – 8″ x 3 7/8” x 2″

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
  • 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
  • 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
  • 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 Buckeyes
  • 02 Caramel
  • 03 Chocolate covered cherry/strawberry
  • 04 Divinity
  • 05 Fondant
  • 06 Fudge, plain
  • 07 Fudge, white
  • 08 Fudge, other
  • 09 Holiday specialty
  • 10 Molded
  • 11 Peanut brittle
  • 12 Penuche
  • 13 Praline
  • 14 Taffy
  • 15 Truffles
  • 16 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 “Seeing is Believing”
  • 07 Other

SPECIAL AWARDS – BAKED GOODS

Outstanding entries will be recognized by these generous donors:

Division 4, Class 11 (Best Rhubarb Pie) – 1st & 2nd Entries

Northland Pioneer Grange #1

Division 4, Class 3 (Best Cherry Pie) – 1st & 2nd Entries
Awarding a Cherry Tree to the 1st Place Winners

Author: Betty Shadura

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