DEPARTMENT 22-CONTESTS BAKING

baking

Section 1-Special Baking Contests

  1. Entries are to be brought to Exhibit Hall #1 on the day of the contest.
  2. Early entries will NOT be permitted.
  3. Drop-offs are NOT permitted.
  4. Exhibitors are to be a paid patron of the Fair the night of the contest. A bracelet is required to compete.
  5. Only one entry per person per contest. OPEN TO ALL AGE GROUPS.
  6. Recipes need to accompany the entry. Entries are to be made from SCRATCH; NO BOX MIXES.
  7. All entries become property of the Fair and will be made available to the public after judging.

CHEESE CAKE COMPETITION

Tuesday August 8, 2017    Registration 5:00-6:00    Judging at 7:00

CLASS 1 Cheese Cake-1 Cake

PREMIUMS: $25, $20, $15

BEST DESSERT CONTEST

Wednesday August 9, 2017  Registration 5:30-6:00  Judging 6:30

  1. All entries must be made from scratch, NO BOX MIXES MAY BE USED.
  2. Desserts will be judged on overall flavor, texture, consistency and appearance.

Best Dessert  CLASS 2  Dessert-1 Entry

PREMIUMS: $15, $10, $5

 

THE FOLLOWING CATEGORIES ARE STATE COMPETITIONS-WHICH MEANS THAT IF YOU WIN FIRST PLACE IN ONE OF THE FOUR CATEGORIES, YOU WILL BE ELIGIBLE FOR THE 2018 PA FARM SHOW COMPETITION. 

PSACF CHOCOLATE CAKE CONTEST

Thursday August 10, 2017  Registration 5:30-6:00   Judging 6:30

CLASS 3 PSACF HOMEMADE CHOCOLATE CAKE

PREMIUMS: $25, $20, $15

  1. Open to any individual amateur baker who is a PA resident; one entry per person.
  2. Entrants may NOT have won first place in this HOMEMADE CHOCOLATE CAKE CONTEST at any other Fair in 2017.
  3. Entry must be a layered chocolate cake made from SCRATCH-no box mixes.
  4. Entry must be frosted and frosting must be made from SCRATCH.
  5. Cake recipe must feature chocolate or cocoa as a main ingredient.
  6. The entire cake entry must be submitted for judging on cardboard or a disposable plate. ALL PANS, PLATES AND DISHES ARE CONSIDERED TO BE DISPOSABLE AND WILL NOT BE RETURNED.
  7. Recipe(s) must be submitted with the entry, printed on one side of 8 1/2 x 11 inch sheet of paper. Recipe must list all ingredients, quantities and the preparation instructions. Entrant’s name, address and phone number must be printed on the BACK side of all the pages. ALL RECIPES AND CAKES WILL BECOME THE PROPERTY OF THE FAIR OR PA FARM SHOW AND WILL NOT BE RETURNED.
  8. Refrigeration is NOT available at the Fair or the PA FARM SHOW. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distrubted for consumption after judging for food safety reasons.
  9. JUDGING CRITERIA: FLAVOR 30 POINTS, TEXTURE 25 POINTS, INSIDE CHARACTERISTICS 20 POINTS, OUTSIDE CHARACTERISTICS 15 POINTS, FROSTING 10 POINTS FOR A TOTAL OF 100 POINTS.

PREMIUMS FOR THE PA FARM SHOW ARE AS FOLLOWS: FIRST $500, SECOND $250, THIRD $100, FOURTH & FIFTH ROSETTE RIBBON.

2017 PA PREFERRED JUNIOR BAKING CONTEST-COOKIES, BROWNIES AND BARS BAKING CONTEST

Thursday August 10, 2017   Registration 5:30-6:00  Judging 6:30

CLASS 4 COOKIES/BROWNIES/BARS

PREMIUMS: $20, $15, $10

  1. Exhibitor must be an individual amateur baker-AGE 8 through and including 18 years-who is a PA resident; one entry per person.
  2. Entrants may NOT have won first place in this PA PREFERRED JUNIOR BAKING CONTEST at any other Fair in 2017.
  3. Entry must be a plate of six (6) individual sized portions of the baked entry item.
  4. Entries must be made from SCRATCH. Pre made mixes are not acceptable ingredients.
  5. PA Preferred Ingredients must be used in the recipe. A comprehensive list of acceptable products will be available on the PA preferred website. Recipes are to include three (3) out of five (5) items listed here: GRAINS SUCH AS FLOUR OR OATS, FRUIT SUCH AS PEACHES, APPLES OR BERRIES, VEGETABLE SUCH AS ZUCCHINI OR CARROTS, DAIRY SUCH AS MILK, CREAM OR BUTTER, AND EGGS.
  6. Entry must be submitted for judging on a food safe disposable setting. ALL PANS, PLATES AND DISHES ARE CONSIDERED TO BE DISPOSABLE AND WILL NOT BE RETURNED.
  7. Recipe(s) must be submitted with the entry, printed on one side of 8 1/2 x 11 inch sheet of paper. Recipe must list all ingredients, quantities and the preparation instructions. PA Preferred ingredients are to be identified in writing as “PA PREFERRED” along with the BRAND NAME in the recipe. Entrants name, AGE, address and phone number must be printed on the back side of all the pages. PA PREFERRED product labels should be attached to the recipe. ALL RECIPES AND COOKIES-BROWNIES-BARS WILL BECOME THE PROPERTY OF THE FAIR OR PA FARM SHOW AND WILL NOT BE RETURNED.
  8. Refrigeration is NOT available at the Fair or PA FARM SHOW. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.
  9. JUDGING CRITERIA: FLAVOR 30 POINTS, TEXTURE 25 POINTS, INSIDE CHARACTERISTICS 20 POINTS, OUTSIDE CHARACTERISTICS 15, CREATIVITY 10 POINTS FOR A TOTAL OF 100 POINTS.

PREMIUMS FOR THE PA FARM SHOW ARE AS FOLLOWS: FIRST $500, SECOND $250, THIRD $100, FOURTH & FIFTH ROSETTE RIBBON.

25TH ANNUAL BLUE RIBBON APPLE PIE CONTEST

Friday August 11, 2017    Registration 5:30-6:00  Judging 6:30

CLASS 5 APPLE PIE

PREMIUMS: $20, $10, $5

  1. Open to any individual who is a PA resident. One entry per person.
  2. Entrants may NOT have won first place in this BLUE RIBBON APPLE PIE CONTEST at any other Fair in 2017.
  3. Entry to be a pie that must include AT LEAST 60% APPLES IN THE FILLING. It does not need to be a TRADITIONAL two crusted apple pie and it can have a variety of fillings.
  4. The entire pie must be submitted for judging in a disposable pie pan.ALL PANS, PLATES AND DISHES ARE CONSIDERED TO BE DISPOSABLE AND WILL NOT BE RETURNED.
  5. The recipe for the pie and pie crust must be submitted with the entry and printed on one side of 8 1/2 x 11 inch sheet of paper. Recipe must list all ingredients, quantities and the preparation instructions. Entrants name, address and phone number must be printed on the back side of all the pages.
  6. Refrigeration is NOT available at the Fair or PA FARM SHOW. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.
  7. JUDGING WILL BE BASED ON THE FOLLOWING: FLAVOR 30 POINTS, FILLING 25 POINTS, CRUST 20 POINTS, OVERALL APPEARANCE 15 POINTS, CREATIVITY 10 POINTS FOR A TOTAL OF 100 POINTS.

NOTE: Creativity is essential to a varied competition. DO NOT LIMIT your contest to a traditional two crusted apple pie. We are looking for a variety of fillings in the pies but the pie must be at least 60% apples in the filling.

The recipe for the pie and pie crust will also need to be submitted when entering at the PA FARM SHOW.

PRIZES FOR THE PA STATE BLUE RIBBON APPLE PIE WINNERS ARE AS FOLLOWS: FIRST $160, SECOND $100, THIRD $70, FOURTH $40 AND FIFTH $35.

ANGEL FOOD CAKE CONTEST

Saturday August 12, 2017  Registration 5:30-6:00  Judging 6:30

CLASS 6 ANGEL FOOD CAKE

PREMIUMS: $20, $15, $10

  1. Open to any individual who is a PA resident. One entry per person.
  2. Entry must be an Angel Food Cake from SCRATCH.
  3. PA produced and packed eggs are requested to be used if at all possible. Please look for the PEQAP or PA PREFERRED logo or PA packaging dates on the carton.
  4. Refrigeration is NOT available at the Fair or PA FARM SHOW. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.
  5. Entry must be submitted for judging on a food safe disposable setting. ALL PANS, PLATES AND DISHES ARE CONSIDERED TO BE DISPOSABLE AND WILL NOT BE RETURNED.
  6. Recipe(s) must be submitted with the entry, printed on one side of 8 1/2 x 11 inch sheet of paper. Recipe must list all ingredients, quantities and the preparation instructions. Entrants name, AGE, address and phone number must be printed on the back side of all the pages.
  7. JUDGING WILL BE BASED ON THE FOLLOWING CRITERIA:FLAVOR 30 POINTS, INSIDE CHARACTERISTICS 25 POINTS, OVERALL APPEARANCE 20 POINTS, CREATIVITY 15 POINTS, TOPPING/ICING/DECORATION 10 POINTS FOR A TOTAL OF 100 POINTS.

PRIZES FOR THE PA STATE ANGEL FOOD CAKE WINNERS ARE AS FOLLOWS: FIRST $500, SECOND $250, THIRD $100.