Fair Book Classes & Competitions

Class 6 Culinary Arts

COMMITTEE: Linda Venning (519-599-2375) Arlene Osborne, Eileen Dinsmore, Nona Ardiel, Gail Scott, Mary Milne, Sherry Kerst, Carol Carlson

Note:  Commercial mixes and fillings are not allowed.   All exhibits must be covered with clear plastic bags. Paper & Foil liners to be removed.  Do not staple or pin bags.

If you would like to donate your dessert to the fundraising barbecue to help support the Beaver Valley Fall Fair, please inform a member of the Culinary Committee and bring dessert item to the community centre kitchen at the close of the Fair.

Loaf pan size for all categories Maximum 23 cm x 13 cm (9" x 5") Minimum 20 cm x 10 cm (8" x 4").

Prizes for Nos. 1 - 21 1st - $5, 2nd - $4, 3rd - $3

Yeast Bread and Rolls: to be judged 30% general appearance, 30% internal appearance, 40% flavour and aroma

Please attach Exhibitor’s Tags on outside of wrapping.

1. White Bread made with yeast, Single Loaf, not bread maker
2. Brown Bread made with yeast, Single Loaf, 60% Whole Wheat, not bread maker

Muffins and Loaves:  paper & foil liners to be removed.  Items to be placed on cardboard or Styrofoam, covered with a plastic bag. Please attach Exhibitor’s Tags on outside of wrapping.

3. Chocolate Chip muffins, 5
4. Banana muffins, 5
5. Lemon loaf
6. Banana loaf
7. Zucchini loaf

Cookies and Squares: must be exhibited on plastic plates, covered with a plastic bag. Squares must be cut 2” x 2”. Please attach Exhibitor’s Tags on outside of wrapping.

8. Peanut butter cookies, 5
9. Shortbread cookies, 5
10. Chocolate Chip cookies, plain, 5
11. Drop cookies with fruit, 5

Cakes: must be exhibited on heavy cardboard with foil or in a covered plastic container. No commercial mixes. Please attach Exhibitor’s Tags on outside of wrapping.

12. Pineapple Upside Down Cake, 8” or 9" square
13. Applesauce Cake, iced, 8” or 9” square
14. Chocolate Cake with chocolate icing, 8” or 9” square
15. Spice Cake, iced, 8" or 9" square

Pies and Tarts: Pies to be exhibited on foil plates and tarts on plastic or paper plates, all covered with a plastic bag. Please attach Exhibitor’s Tags on outside of wrapping.

16. Butter Tarts with nuts, 5
17. Coconut Tarts with jam, 5
18. Apple pie, with spice
19. Cherry pie

Teen Section (for those aged 13 to 19) must be exhibited on plastic or paper plates, covered with a plastic bag. Squares must be cut 2” x 2”. Please attach Exhibitor’s Tags on outside of wrapping.

20. Chocolate Brownies, 5
21. Rice Krispie Squares, decorated, 5

SPECIALS - For Sections 22-34, prize donors may pick up their winning items Friday night or Saturday morning by contacting a Culinary Art committee member.

For Sections 22-34, the best pie/cake is to be property of donor.  The donor also offers 2nd and 3rd prize. Please attach Exhibitor’s Tags on outside of wrapping.

22. Banana Layer Cake, iced

Donor: In memory of Ruth Forsythe

$15            $6           $4

23. Carrot layer cake (cream cheese icing)

Donor: Nida & Grant McMurchy

$15            $6           $4

24. Best decorated cake with a theme

Donor: Eileen Weber

$15            $6           $4

Foil plates for pies, covered with a plastic bag or a covered plastic container. Tarts to be displayed on a paper or plastic plate and covered with a plastic bag. The Donor offers first prize of $15.  The Fair Board offers 2nd & 3rd prizes of $4 and $3.

25. Raisin Pie

Donor: Paul Venning

26. Blueberry pie

Donor: Slabtown Welding – Peter Brown

27. Peach pie - double crust

Donor: Duncan McKinlay

28. Pecan Pie

Donor: Robert Collins

29. Raspberry Pie

Donor: Gail Scott

30. Pumpkin Pie

Donor: Jen Cornell

31. Mincemeat pie

Donor: Theresa Dawn

32. Butter tarts, 6

Donor: Sue McKinlay

33. Strawberry & Rhubarb Pie

Donor: DRM Enterprises

34. Chocolate Cream pie

Donor: Gary Huber

From Nos. 46-50, first place will receive a gift.  The Fair Board offers 2nd & 3rd prizes of $4 & $3

35. Variety of 3 different treats for homebound person
36. Apple pie - double crust - male contestants 19 years of age and older
37. Muffins, 3 each of 3 varieties, named in a basket
38. 3 different types of nutritious after school snacks

From Nos. 39-43 the Donors offer all the prizes. 1st prize property of donor.

39. Chocolate Brownies, 6, iced

Donor: In memory of Clive Prentice $7, $5, $3

40. 4 Different Ways of serving apples

Donor: Tenth Line Ladies $7, $5, $3

41. Muffins made with honey, no sugar, 5, recipe to be attached

Donor: Beaver Valley Gold – gift, gift, gift

42. Carrot Loaf – covered with plastic bag

Donor: Peggy Slama $5, $3, $2

43. Apple Crisp – 8” x 8”, in a foil pan covered with plastic bag

Donor: Peggy Slama $5, $3, $2

“150 Year Special”

44. Old Recipe Book                                                      PRIZE
45. Baked Item from Old Recipe Book                    PRIZE

(Recipe must be attached)

46. Highest Points                                                          PRIZE
47. 2nd Highest Points                                                 PRIZE
48. 3rd Highest Points                                                  PRIZE

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1	Horse Show	view details
2	Grain & Hay	view details
3	Field Crops	view details
4	Fruits	view details
5	Garden Vegetables	view details
6	Culinary Arts	view details
7	Preserves	view details
8	Home Crafts	view details
9	Golden Age	view details
10	Display Challenge	view details
11	Art	view details
12	Crafts	view details
13	Amateur Photography	view details
14	Antiques	view details
15	Floral Exhibits	view details
16	Farm Produce	view details

School Age

17	Photography	view details
18	Vegetables	view details
19	Fruit	view details
20	Flowers	view details
21	Model Building	view details
22	Kitchen Creations	view details
23	Junior and Senior Kindergarten	view details
24	Grades 1 and 2	view details
25	Grades 3 and 4	view details
26	Grades 5 and 6	view details
27	Grades 7 and 8	view details
28	Pre-Kindergarten	view details
29	Farm Safety Poster Competition	view details