Fair Book Classes & Competitions

Class 6 Culinary Arts

COMMITTEE: Linda Venning (519-599-2375) Arlene Osborne, Eileen Dinsmore, 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 Fall Fair Dinner on Saturday evening 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.

  1. Chocolate Chip muffins, 5
  2. Banana muffins, 5
  3. Lemon loaf
  4. Banana loaf
  5. 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.

  1. Peanut butter cookies, 5
  2. Shortbread cookies, 5
  3. Chocolate Chip cookies, plain, 5
  4. 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.

  1. Pineapple Upside Down Cake, 8” or 9" square
  2. Applesauce Cake, iced, 8” or 9” square
  3. Chocolate Cake with chocolate icing, 8” or 9” square
  4. 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.

  1. Butter Tarts with nuts, 5
  2. Coconut Tarts with jam, 5
  3. Apple pie, with spice
  4. 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.

  1. Chocolate Brownies, 5
  2. 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.

  1. Banana Layer Cake, iced

Donor: In memory of Ruth Forsythe - $15            $6           $4

  1. Carrot layer cake (cream cheese icing)

Donor: Nida & Grant McMurchy - $15            $6           $4

  1. Best Orange cake with a cream cheese icing

Donor: Mary Milne - $15            $6           $4

Nos. 25-34, the best pie/tarts are to be the property of the prize donor.

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 and third prize of $5.  The Fair Board offers second prize of $7.

  1. Raisin Pie

Donor: Paul Venning

  1. Blueberry pie

Donor: Slabtown Welding – Peter Brown

  1. Peach pie - double crust

Donor: Duncan McKinlay

  1. Pecan Pie

Donor: Robert Collins

  1. Raspberry Pie

Donor: Gail Scott

  1. Pumpkin Pie

Donor: Jen Cornell

  1. Mincemeat pie

Donor: Theresa Dawn

  1. Butter tarts, 6

Donor: Arlene Osborne

  1. Strawberry & Rhubarb Pie

Donor: DRM Enterprises

  1. Chocolate Cream pie

Donor: Gary Huber

From Nos. 35-38, first place will receive a gift.  The Fair Board offers 2nd & 3rd prizes of $4 & $3

  1. Variety of 3 different treats for homebound person
  2. Apple pie - double crust - male contestants 19 years of age and older
  3. Muffins, 3 each of 3 varieties, named in a basket
  4. 3 different types of nutritious after school snacks

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

  1. Chocolate Brownies, 6, iced

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

  1. 4 Different Ways of serving apples

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

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

Donor: Beaver Valley Gold – gift, gift, gift

  1. Carrot Loaf – covered with plastic bag

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

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

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

“151 Year Special”

  1. Dutch Hustle Cake (recipe below)                    PRIZE

Dutch Hustle Cake

¾ cup warm water

1 egg, beaten

1 tsp. instant dry yeast

1 ½ cups apple slices

2 tbsp butter

2 tbsp brown sugar

¼ cup sugar

¼ tsp cinnamon

¼ tsp salt

¼ tsp nutmeg

1 ½ cups flour

2 tbsp butter

Icing sugar

Method:

Measure warm water, butter, sugar and salt into mixing bowl. Add egg. Mix until combined. Add half the flour with the yeast mixed into the flour. Beat until smooth. Still in additional flour to make a stiff batter. Grease bundt pan and dust with breadcrumbs. Microwave apple slices one minute until blanched. Add brown sugar, cinnamon, nutmeg and melted butter. Spread evenly in bundt pan. Spoon batter evenly over apples. Cover, let rise in warm place, free from draft until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F), about 25 minutes or until done. Remove from oven; let stand 10 minutes, then turn out of pan on to cinnamon sugar dusted plate. Cool. Drizzle with confectioner’s sugar frosting or dust with icing sugar.

  1. Highest Points                                                          PRIZE
  2. 2nd Highest Points                                                 PRIZE
  3. 3rd Highest Points                                                  PRIZE

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