DEPARTMENT M
BAKED FOODS
1. All entries in this department must have been made from scratch, except
where stated.
2. An exhibitor may enter any number of items, however, each item must be
different in each class. Each item must be from a different recipe.
3. Bring all items on a paper plate or cardboard cut to a suitable size and
covered with plastic wrap.
4. 4-H members may only enter items that cannot be entered in 4-H classes.
5. No cream or custard items.
13TH ANNUAL BERRY BAKING CONTEST
Lucy Vest Coordinator
Sponsored by the Grays Harbor Pomona Grange No. 28, Fair Scones, Inc., and the G.H. County Fair.
There will be two divisions in the contest:
Division I - Youth (16 years of age and under)
Division II - Adult (17 years of age and over)
The following classes will be used:
1. Pies (one whole pie)
2. Cakes (one half) and Cupcakes (6 minimum)
3. Quick Breads (one half loaf) and Muffins (6 minimum)
4. Cookies (6 minimum)
5. Desserts (8” square minimum)
Entries must have berries included in some form. Part of the entry must have been baked (i.e. a fresh berry pie would have a baked crust). A contestant may enter as many times as he/she desires. Recipes must be included with the entry.
The contestant must present his/her entry at the gate on Wednesday, August 6 between 10 am and 1 pm. The entry will constitute fair admission on that day. Contestants must then deliver their entry to the Pavilion Annex where they will be checked in and judged.
GRAND PRIZE
Gift Basket ($50.00 value)
sponsored by Fair Scones, Inc.
SPECIAL AWARDS
Ribbons will be awarded by the Grays Harbor County Fair in each class of entries.
Grange Cookbooks will be awarded by the Grays Harbor County Pomona Grange No. 28 to each Best of Class winner in each of the two divisions.
Cash awards of $50, $30, and $20 will be awarded to the top overall entries in the Berry Baking Contest.
Some things judges consider for baking:
ü Uniform shape
ü Even browning
ü Flavor and aroma – a pleasing blend characteristic of ingredients
ü Complete recipe (if required)
CREATIVE KIDS EXHIBIT
FAVORITE COOKIES
Sponsored by Grays Harbor Home and Community Educators
1. This contest is open the children, ages 8 to 16.
2. Any form of cookie qualifies.
3. Bring four cookies on a disposable plate.
4. All cookies must be accompanied by the recipe, neatly printed on a 8 ½”
X 11” sheet of paper. All preparation steps, size of pan, temperature, and
baking times must be specified.
5. The Grays Harbor County Fair’s general rules and contest policies will
apply.
6. Judging will take place prior to the fair and will be closed to the public.
7. Entries must be brought to the Pavilion Annex at the fairgrounds on Sunday,
August 4 between 10 a.m. and 8 p.m.
PRIZES:
All entries will receive either a blue, red, or white ribbon. The 1st, 2nd,
and 3rd place winners will receive rosettes and merchandise awards.
Class 1 – Cookie Contest, ages 8 to 11
Class 2 – Cookie Contest, ages 12 to 16
SPECIAL AWARDS
A $5 McDonald’s gift certificate will be awarded to the two Most Outstanding Exhibits in the Youth Division.
RIBBON SPONSOR
All ribbons in the Open Class Baked Foods Department are sponsored by:
Elma Eagles Auxiliary #1440
DIVISIONS:
A. Youth - persons 16 years of age and under
B. Adult - persons 17-61 years of age
C. Seniors - persons 62 year of age and over
Points: Blue 4, Red 3
SPECIALTIES - SECTION 1
CLASS:
1. Puff Pastries - 4
2. Pies with 2 crusts (no cream pies)
3. Pies with 1 crust (no cream pies)
4. Unusual ingredients in baked item (include recipe)
5. Other than classified
WASHINGTON ASSOCIATION OF WHEAT GROWERS
SPECIAL AWARDS
To promote the use of wheat products, the Washington Association of Wheat Growers offers the following awards for the best overall exhibits in the yeast breads and rolls section in each division - youth and adults:
First Place - Cookbook and Rosette
Second Place - Cookbook
YEAST BREADS & ROLLS - SECTION 2
CLASS:
1. Fancy Bread (Swedish Tea Rings, Kolache, honey twist, etc.) - may be small
size or 1/4 size
2. Pocketbread
3. Yeast Bread (whole wheat, rye, bran, etc.) - 1/4 loaf
4. Yeast Bread (white) - 1/4 loaf
5. Yeast Rolls, fancy - 4
6. Yeast Rolls, plain - 4
7. Cinnamon Rolls - 4
8. Other than Classified
9. Bread Machine (Yeast Bread from Comm. Mix)
10. Bread Machine (Bread from Scratch)
QUICK BREADS AND MUFFINS - SECTION 3
CLASS:
1. Batter Bread - 1/4 loaf
2. Biscuits - 4
3. Bread, fruit/vegetable - 1/4 loaf
4. Bread, nut - 1/4 loaf
5. Muffins - 4
6. Doughnuts - 4
7. Other than Classified
CAKES - SECTION 4
CLASS (enter 1/4 cake):
1. Bundt Cake
2. Cake, angel food
3. Cake, chiffon
4. Cake, layer, iced
5. Cake, loaf (enter 1/2)
6. Cake, rolled
7. Cake, sponge
8. Cake, upside down
9. Cake, vegetable
10. Coffee Cake
11. Fruit Cake
12. Other than Classified
SNACKS - SECTION 5
CLASS:
1. Appetizer - 4
2. Candy - 6 pieces
3. Cupcakes - 4
4. Natural Snack Mix - 2 cups
5. Other than Classified
COOKIES - SECTION 6
CLASS:
1. Cookies, dropped - 4
2. Cookies, bar type - 4
3. Cookies, refrigerator - 4
4. Cookies, rolled - 4
5. Cookies, non-baked - 4
6. Other than Classified
COMMERCIAL MIX - SECTION 7
(for youth only)
CLASS:
1. Bread from commercial mix
2. Cake from commercial mix
3. Cookies from commercial mix
4. Other item from commercial mix
WILTON ENTERPRISES
SPECIAL AWARD
For the “Best of Show” winner in the decorated cakes secton, Wilton Enterprises offers the choice of a cake decorating video or a set of cake decorating books. A “Yearbook of Cake Decorating” will be awarded to the first place winner in each cake decorating class. To be eligible for this award, some type of bag and tip decorating must be used.
DECORATED CAKES
SECTION 8
Points: Blue 10, Red 8
CLASS:
1. Gingerbread Houses, Sleighs, etc.
2. Decorated Cake, sheet or layer (may use a cake mix)
3. Decorated Cake, cut up or form (may use a cake mix)
4. Decorated Cake, non-edible base
EDIBLE FOOD MIX
SECTION 9
Points: Blue 10, Red 8
CLASS:
1. Edible Food Mix (i.e. cookie mix in a decorative jar) Recipe must be included.