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Premium Book Table of Contents

Premiums and Awards

Rules and Regulations

Livestock Rules

General Rules

Departments 

Talent Contest

4-H Livestock Auction 

4-H Rules

4-H Judging & Events  

 
Department N - Foods PDF Print E-mail



ENTRY DAY: Monday, August 9, 2010.
Please bring your pre-registered items to the fairgrounds on this day between 10:00am and 8:00pm


***New for 2010: All ages eligible to enter in all Foods Class' & Lots***

                           RULES: 
Superintendent:
Olive Hupf 		   1.  All articles exhibited must be product or exhibitor. No commercial products.
    2. An exhibitor may make only one entry in any lot.  Entries cannot be made in the same lot by more than one person from the same family. 

Pre-registration is due by Monday, August 2, 2010 listing all exhibits intended to be entered or exhibitors may register on Entry Day. 

 

3. 		 No awards will be made in any category where exhibits are below standards. 
 

 

   4.  Cash premiums will be awarded to 1st, 2nd, and 3rd placings.  Ribbons will be awarded to Champions, Reserve Champions, and Award of Excellence. Ribbons also will be awarded to 4th, 5th, and 6th placings. 
ENTRY DAY:    5.  The Superintendent has the right to dispose of any baked goods as it deteriorates. 
MONDAY, AUGUST 9, 2010 - 10:00am-8:00pm   
6. 		 Plates will be furnished for all baked goods. 
   

7. 

 Score cards are included in premium book as a guideline for exhibitor.  Comments may be written on entry tag where deemed necessary by the judge.
JUDGING:    8.  If a product fits into a designated lot, it cannot be entered in the "Any Other" lot. 
TUESDAY, AUGUST 10, 2010 - Building will be closed until 1:00pm.    9.  Printed address labels are helpful for exhibitor in filling out entry tags. 
    10.  Entries may be removed between the hours of 7:00pm and 9:00pm on Sunday, August 15, 2010.  The building will close at 9:00pm. 
     

For other important rules go to the General Rules page.



Department N1- Foods - Juniors, Ages 6 through 14

Department N2 - Foods - Adults

Department N3 - Foods - Seniors over 65 years

 

 
BAKING
Only products of the home kitchen are eligible.  Refrigeration will be available for those who wish to enter items that contain eggs or custard. Decorated cakes may be real cake (small size) and other cakes may use jelly, custard, or pudding filling
General Scorecard for Yeast and Quick Breads, Egg and Butter Cakes, Cookies.
BAKING SCORECARD 
Appearance:
Size  ----------  5 points 
Shape ----------
 5 points 
Surface  ----------  5 points 
Crust color  ----------  5 points 
crumb color  ----------   5 points
Lightness  ----------  10 points 
Tenderness  ----------  10 points 
Texture  ----------  10 points 
Moisture content  ----------  10 points 
Flavor and Odor  ----------  35 points 
Total  ----------  100 points 
 
Exhibit whole 1lb loaves of yeast bread; 1/3 loaf quick bread, four rolls, buns, etc., small tea rings and coffee cakes. No egg custard.


Class 1 - Yeast Breads
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Lot
  1. Bread, white
  2. Bread, rye
  3. Bread, whole wheat or graham
  4. Bread, using whole grain
  5. Bread, sour dough
  6. Bread, herb
  7. Pumpernickel
  8. Bread, not otherwise specified
  9. Buns,(4)
  10. Dinner rolls, clover leaf, finger rolls, etc. (4)
  11. Dinner rolls, whole grain (4)
  12. Tea Rings, (small) no frosting
  13. Sweet rolls (4), no frosting
  14. Yeast Coffee Cakes, small
  15. Sweet yeast doughs, not otherwise specified
  16. Machine Bread, white
  17. Machine Bread, dark
  18. Nationality Bread
  19. Gluten free
  20. Any other
 Class 2 - Quick Breads
 
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Lot
  1. Banana Bread, enter end cut (1/3 loaf)
  2. Date Bread, enter end cut (1/3 loaf)
  3. Pumpkin Bread, enter end cut (1/3 loaf)
  4. Zucchini Bread, enter end cut (1/3 loaf)
  5. Nut Bread, no fruit or vegetable, enter end cut (1/3 loaf)
  6. Nut Bread, using fruit or vegetable, (1/3 loaf)
  7. Quick Bread using whole grain (1/3 loaf)
  8. Quick Bread, using nuts, fruits or vegetables (1/3 loaf)
  9. Quick Bread, any other (1/3 loaf)
  10. Gingerbread (1/3 loaf or 4 inch square)
  11. Muffins, Bran, no paper liners (4)
  12. Muffins, Containing Fruit, no paper liners (4)
  13. Muffins, Poppyseed, no paper liners (4)
  14. Muffins, Oatmeal, no paper liners (4)
  15. Muffins, any other
  16. Baking Powder Biscuits (4)
  17. Coffee Cake (4" square)
  18. Scones (4)
  19. Nationality bread
  20. Gluten free
  21. Any Other

 

 

Class 3 - Cakes
Cakes may or may not be frosted with the exception of Lots 9 and 10. Exhibit a 4" square loaf cake, 1/3 layer cake (frosted), 1/3 angel food, chiffon and sponge cake with top side up. Refrigeration will be available for the cakes.
  • Premiums: 1st- $5.00; 2nd - $4.00; 3rd - $3.00   
Lot
  1. White (with egg whites)
  2. Whole egg, light
  3. Spice
  4. Chocolate
  5. Jelly Roll (jelly, pudding or custard filling)
  6. Angel Food
  7. Chocolate Angel Food
  8. Sponge
  9. Chiffon
  10. Bundt Cake
  11. Date or Nut Cake
  12. Applesauce Cake
  13. Carrot Cake
  14. Fried Cakes
  15. Layer Cake - frosted
  16. Gluten free cake
  17. Any Cake not specified

Class 4 - Decorated Cakes and Cupcakes
Decorated cakes or cupcakes must have a cake base.
They must not be over a regular sized cake in height and may be a little longer. We will not have enough display areas for a taller cake.
  • Premiums: 1st - $5.00, 2nd - $4.00, 3rd - $3.00
Lot 
  1. Fancy Decorated Cakes with cake base
  2. Fancy Decorated Cupcakes (5)  

 

 

Class 5 - Cookies (Exhibit 4 cookies per lot)
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Lot
  1. Light, rolled flat (identify)
  2. Dark, rolled flat (identify)
  3. Ice Box, slice and bake
  4. Light, drop (identify)
  5. Dark, drop (identify)
  6. Peanut Butter, no chips
  7. Oatmeal
  8. Chocolate Chip, traditional
  9. Chocolate Chip with oatmeal
  10. Chocolate Drop, unfrosted
  11. Chocolate Drop, frosted
  12. Light ball type flattened (identify)
  13. Dark ball type flattened (identify)
  14. Nationality Cookies (identify)
  15. Brownies, unfrosted
  16. Brownies with frosting
  17. Bars, layered
  18. Bars with nuts, fruit and/or chips
  19. Bars, plain, frosted
  20. Biscotti
  21. Gluten free cookies, any variety
  22. Any other cookie

 

 

Class 6 - Confections (6 pieces)
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00


Lot

  1. Divinity
  2. Fudge
  3. Penuche
  4. Mints
  5. Taffy
  6. Caramels
  7. Fancy Molded
  8. Hand-dipped Creams
  9. Chocolate Covered Creams
  10. Chocolate Covered Caramels
  11. Any other

 

 

Class 7 - Doughnuts
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

Lot
  1. Cake Doughnuts (4) 
  2. Raised Doughnuts (4)


Class 8 - Pies
Exhibit in 4" or 6" pie tins, must be made from scratch. No frozen or packaged pastry. No commercially canned fillings. Cream or custard pies may be exhibited.
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
                     Pies Scorecard 
Under Crust  ----------  35 points  
Filling   ----------  25 points  
Upper Crust  ----------  25 points 
 General Appearance  --------- 15 points 
 Total
----------  100 points 
Lot
  1. Apple 
  2. Cherry 
  3. Peach 
  4. Berry 
  5. Rhubarb 
  6. Rhubarb, Custard or Cream 
  7. Cream Pies 
  8. Custard pies 
  9. Any other  
Honey  
 
Class 9 - Liquid Honey
Exhibit liquid honey in 1 b. Queen line honey jars. Exhibit 3 jars in each lot.
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
                                 Honey Scorecard  
Container, appearance and cleanliness  ----------  10 points 
Color, conformity to schedule  ----------  15 points 
Volume, accuracy and uniformity of fill   ----------  10 points  
Absence of impurities, including froth   ----------  15 points 
Moisture, acceptable moisture content   ----------  20 points 
Clarity, absence of crystals, bubbles  ----------  20 points 
Flavor, absence of off aroma or flavor   ----------  10 points 
Total   ----------  100 points  
Lot
  1. Extracted honey, light
  2. Extracted honey, dark

Class 10 - Honey-Baked Products
At least half of the sweetener must be honey. Include recipe.
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00 
           Honey-Baked Products Scorecard 
Size and shape   -----------  15 points 
Aroma and flavor   -----------  30 points 
Surface and crumb   -----------  15 points 
Moisture and lightness  -----------  10 points 
Texture and tenderness  -----------  15 points 
Use of honey  -----------  15 points 
Total  -----------  100 points 
Lot
  1. Any Yeast Bread, exhibit 1 lb. loaf
  2. Any Quick Bread, exhibit 1 lb. loaf
  3. Any Muffin, no paper liners, exhibit 4
  4. Any Cookies, exhibit 4
  5. Any Cake, exhibit 4" Square loaf
  6. 4 Buns 

 

 

  Canning
Rules:
  1. All canned goods must be exhibited in standard pint jar specified. Include rings. To improve exhibit, match jars and lids (i.e. Kerr jar to Kerr lid).
  2. All canned goods including pickles, jellies and jams must include date of processing, method and time of processing. Canned goods entered without processing information will not be judged. Low acid products MUST be processed in pressure canner. No open jar canning! Boiling water bath is recommended for fruits and tomatoes. No artificial food coloring should be added. Exhibit one jar per lot only.
  3. Canning bulletins are available for a small fee at the Extension Office in Farmington near the fairgrounds for up-to-date canning methods. All Dakota County libraries have these bulletins available for copying.
  4. Exhibits passing appearance test may be opened and tasted by judge for final placing. Exhibits from previous year's fair will be disqualified.


Class 11 - Canned Fruit (Standard pint jars) 
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
                                                 Canning Scorecard 
General Appearance: clean, labeled correctly suitability of container  -----------
20 points 
Quality of Solid: color, quality and uniformity   ----------- 40 points 
Quality of Liquid: proportion to product
 -----------  20 points 
Pack: good use of space for product -----------  20 points 
Total  -----------  100 points 
Lot
  1. Apple Sauce
  2. Apricots
  3. Cherries
  4. Plums
  5. Peaches
  6. Pears
  7. Raspberries
  8. Rhubarb
  9. Any other (identify)

 

 

Class 12 - Jellies (8 or 12 oz. jelly jars)
Use two-piece lids. NO WAX. Include processing, pectin or long boil.
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
                       Jellies Scorecard  
General Appearance   ----------  10 points  
Texture   ----------  25 points  
Color   ----------  15 points 
Flavor   ----------  35 points 
Clearness and sparkle  ----------  15 points 
Total  ----------  100 points 
Lot
  1. Apple
  2. Choke Cherry
  3. Currant
  4. Grape
  5. Plum
  6. raspberry, red
  7. Raspberry, black
  8. Strawberry
  9. Crabapple
  10. Any other (identify)

Class 13 - Jams (8 or 12 oz. jelly jars) 
We do not recommend exhibiting freezer jams.
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
                    Jams Scorecard 
Sealing, label, container  ----------  10 points 
Texture, consistency   ----------  30 points 
Color  ----------  15 points 
Flavor   ----------  35 points 
Absence of crystals  ----------  10 points 
Total   ----------  100 points 
Lot
  1. Apricot 
  2. Grape
  3. Peach
  4. Plum
  5. Raspberry, red
  6. Raspberry, black
  7. Rhubarb
  8. Strawberry
  9. Any other, identify

Class 14 - Fruit Butters (8 to 12 oz. jelly jars)
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Lot 
  1. Apple
  2. Plum Pumpkin
  3. Any other, identify

Class 15 - Pickles (standard pint or quart jars) 
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Pickles Scorecard  
Appearance   ----------  20 points 
Texture   ----------  20 points 
Color   ----------  20 points 
Clearness   ----------  10 points 
Quality of Product  ----------  30 points 
Total   ----------  100 points 
Lot  
  1. Beet
  2. Bean
  3. Bread and Butter
  4. Crab Apple
  5. Cucumber, sweet
  6. Dill
  7. Watermelon
  8. Sauerkraut
  9. Any other, identify and include recipe  

Class 16 - Relishes and Jerky (Standard pint jars)
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Lot 
  1. Catsup
  2. Zucchini
  3. Corn Relish
  4. Cucumber Relish
  5. Salsa, Hot
  6. Salsa, Medium
  7. Spaghetti Sauce
  8. Salad Dressing
  9. Pepper
  10. Tomato
  11. Barbeque Sauce
  12. Flavored Vinegar
  13. Flavored Syrup
  14. Jerky-Venison
  15. Jerky Beef
  16. Any other (identify)

 

 

Class 17 - Canned Vegetables (Standard pint jars) 
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00

Lot 
  1. Asparagus
  2. Beans, string
  3. Beans, yellow wax
  4. Beets
  5. Carrots
  6. Peas
  7. Soup Mix
  8. tomatoes
  9. Tomato Juice
  10. Corn
  11. Any other kind of canned vegetable

Class 18 - Canned Soup  
  • Premiums: 1st - $5.00; 2nd - $4.00; 3rd - $3.00
Lot 
  1. Vegetable
  2. Meats
  3. Chicken or Turkey
  4. Any other

 

 

Class 19 - Homemade Wines

  • Premiums: 1st - $8.00; 2nd - $6.00; 3rd - $4.00

A champion ribbon and premium of $15.00 will be awarded to the outstanding exhibit.

Rules:

  1. Each entry must be bottled in common wine bottles with either cork, screw or crown cap. 
  2. Each bottle must be labeled with the following information: a. Label according to lot number. b.  Description of contents. Note especially variety of grape such as concord, beta, etc. Name and address of maker. d. Date (month, year) fermentation was begun.
  3. Each person may enter one wine in each lot. Entries cannot be made in the same lot by more than one person from the same family.
  4. Exhibit one bottle per lot.
                                                  Wine Scorecard
Clarity: brilliance, luster ----------  2 points 
Color: Depth and tint appropriate to class  ----------  2 points 
Aroma and Bouquet young or aged: pleasant and developed   ----------  3 points 
Freedom from Sulphite odor   ----------  1 point 
Total Acid to the taste: tartness or bitterness  ----------  3 points 
Tannin: proper astringency    ----------  2 points 
Sugar: suitable of type   ----------  2 points 
Balance of sugar, alcohol, and acid fits class  ----------  3 points 
General Flavor: taste and aftertaste is appropriate  ----------  3 points 
Body and Finish: fits type  ----------  2 points 
Over-All Impression   ----------  2 points 
Total   ----------  25 points 

Lot

  1. Dry red grape
  2. Sweet red grape
  3. Dry white grape
  4. Sweet white grape
  5. Rose-dry or sweet (grape)
  6. Sweet fruit (including rhubarb, no berries)
  7. Dry fruit (Including rhubarb, no berries)
  8. Dry berry
  9. Sweet berry
  10. Dry or sweet specialty (including flowers, vegetables)
  11. Sparkling (any type; grape, fruit, etc.) 
  12. Any other wine, including blends of fruit and grape, fruit and berry, etc.

Class 20 - Homemade Beer                                                                          

A champion ribbon and premium of $15.00 will be awarded to the outstanding exhibit. 

  • Premiums: 1st. $8.00; 2nd - $6.00; 3rd - $4.00

Lot

  1. Light Lager
  2. Pilsner
  3. European Amber Lager
  4. Dark Lager
  5. Bock
  6. Light Hybrid Beer
  7. Amber Hybrid Beer
  8. English Pale Ale
  9. Scottish and Irish Ale
  10. American Ale
  11. English brown Ale
  12. Porter
  13. Stout
  14. India Pale Ale (IPA)
  15. German Wheat and Rye Beer
  16. Belgian and French Ale
  17. Sour Ale
  18. Belgian Strong Ale
  19. Strong Ale
  20. Fruit Beer
  21. Spice/Herb/Vegetable Beer
  22. Smoke-Flavored & Wood-Aged Beer
  23. Specialty Beer

Rules:

  1. Exhibitor needs to enter one bottle of beer for each entry. 
  2. All exhibitors must be 21 years of age or older. 
  3. All beers must be homebrewed by an amateur and in non-commercial facilities. 
  4. First place winners in each lot will compete for Champion. 
  5. Beer may be made from malt, hops, grain, fruit/vegetable juice or any other product commonly used in making beer. 
  6. Each entry must be bottled in a clear brown or green bottle with at least a 10 ounce capacity. we prefer they have no raised-glass brand name lettering and printed caps are blacked out. 
  7. An advanced entry form must be filled out and sent to the Fair office by July 25th, or exhibitors may enter on Entry Day.

Judging criteria:   

All judging criteria and guidelines can be found on the Beer Judge Certification Program website at the following link: http://www.bjcp.org/docs/2008_Guidelines.pdf


CONTESTS:

Adult Chocolate Dessert Contest

ENTER on Saturday, August 14th from 10:30am to 12:30pm
CONTEST is on Saturday, August 14th at 1:00pm
The contest is located in the Foods building at the demonstration platform.


County Fair Prizes: First = $15, Second = $10, Third = $5

Chocoate Contest Rules:

  1. Open to any individual who is a Minnesota resident.
  2. Entry must be a baked dessert made from "scratch".
  3. A minimum of 1/4 cup Chocolate must be used and listed in the recipe.
  4. If frosting is used and it's chocolate, Chocolate must be used and listed in the recipe.
  5. Dessert entry must be submitted on cardboard for judging (no doily required.)
  6. Recipe(s) listing the ingredients, preparation instructions and recipe author must be submitted with the entry, printed on one side of the page.
  7. Judging will be based on the following criteria. 
Flavor   ..........  30 points  
Overall Appearance   ..........  25 points 
Moistness and Crumb/Texture  ..........  20 points 
Consistency (size and shape)   ..........  15 points  
Creativity (appearance, ingredients, etc.)   ..........  10 points 
TOTAL  ..........  100 points 

 

Kids cookie/Brownie/Bar Contest

County Fair prizes: First = $15, Second = $10, Third = $5

Chocolate Contest Rules:

  1. Open to any individual who is age 8 through 18 years only and a Minnesota resident.
  2. Entry must be cookies, brownies, or bars made from "scratch".
  3. A minimum of 1/4 cup Chocolate Baking Chips (any variety) must be used, and list the name of the specific chip variety used in the recipe.
  4. If entry has chocolate icing/drizzle, Chocolate must be used and listed in the icing/drizzle recipe.
  5. Entry must be submitted as a plate of six (6) on a doily-covered cardboard
  6. Recipe(s) listing the ingredients, preparation instructions and recipe author must be submitted with the entry, printed on one side of the page
  7. Judging will be based on the following criteria

 

Flavor  ..........  30 points 
Overall Appearance   ..........  25 points 
Moistness and Crumb/Texture  ..........  20 points 
Consistency (size and shape)  ..........  15 points 
Creativity (appearance, ingredients, etc.)  ..........  10 points 
TOTAL  ..........  100 points 

 

Entries Due: Saturday, August 14th between 10:00am-12:30pm at the Horticulture Building. Judging will be at 1:00 pm in the Corporate Tent.


 

Dairy Cooking Contest 

Tuesday, August 10th

on the Horticulture/Foods Building/Stage

County Fair Prizes: First = $15, Second = $10

Prepare a dip, snack, main course, dessert or beverage. Recipe must contain some form of cheese, milk, cream, yogurt or butter as a major ingredient, see general rules below.

 General Rules

  1. Register the day of the contest between 5:30 and 6:45 p.m. Entries will be judge at 7:00 p.m. by local celebrities.
  2. Contestants should bring a card with name and address on it and another card with the recipe on it. If you do not want the recipe made public please make that indication on your recipe card or it will be made available to those requesting it.
  3. All entries should be fully prepared. Have product ready to be judged - such as dish to display product/chips for salsa. Once the judging is completed, the remainder of the entries will be made available to the public.
  4. Refrigeration is available.
  5. Exhibitors must be 8 years of age or older.
  6. Open to anyone.


Salsa Contest

Wednesday, August 11th

in the Horticulture/Foods Building

County Fair Prizes: First = $15, Second = $10


Enter your favorite salsa recipe in either the hot or mild category. Salsas can be made from fruit or vegetables or be a combination. See general rules below.

General Rules

  1. Register the day of the contest between 5:30 and 6:45 p.m. Entries will be judge at 7:00 p.m. by local celebrities.
  2. Contestants should bring a card with name and address on it and another card with the recipe on it. If you do not want the recipe made public please make that indication on your recipe card or it will be made available to those requesting it.
  3. All entries should be fully prepared. Have product ready to be judged - such as dish to display product/chips for salsa. Once the judging is completed, the remainder of the entries will be made available to the public.
  4. Refrigeration is available.
  5. Exhibitors must be 8 years of age or older.
  6. Open to anyone.

 

Pie Contest

Thursday, August 12th

in the Horticulture/Foods Building

County Fair Prizes: First = $15, Second = $10
 

Enter your best single or double crust pie. Pies should be 8-10 inches. See general rules below:

General Rules 

  1. Register the day of the contest between 5:30 and 6:45 p.m. Entries will be judge at 7:00 p.m. by local celebrities.
  2. Contestants should bring a card with name and address on it and another card with the recipe on it. If you do not want the recipe made public please make that indication on your recipe card or it will be made available to those requesting it.
  3. All entries should be fully prepared. Have product ready to be judged - such as dish to display product/chips for salsa. Once the judging is completed, the remainder of the entries will be made available to the public.
  4. Refrigeration is available.
  5. Exhibitors must be 8 years of age or older.
  6. Open to anyone.

 

Barbecue Contest

Friday, August 13th

in the Horticulture/Foods Building

County Fair Prizes: First = $15, Second = $10


Barbecue should be a type of meat which is prepared and ready to serve, such as pork, beef or lamb ribs. Shredded chicken or beef in barbecue sauce to be made into a sandwich is also acceptable. See general rules below.  

General Rules

  1. Register the day of the contest between 5:30 and 6:45 p.m. Entries will be judge at 7:00 p.m. by local celebrities.
  2. Contestants should bring a card with name and address on it and another card with the recipe on it. If you do not want the recipe made public please make that indication on your recipe card or it will be made available to those requesting it.
  3. All entries should be fully prepared. Have product ready to be judged - such as dish to display product/chips for salsa. Once the judging is completed, the remainder of the entries will be made available to the public.
  4. Refrigeration is available.
  5. Exhibitors must be 8 years of age or older.
  6. Open to anyone.
 

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