Baking / Preserves / Pickles / Other

This section of the PECAS Fair is the baking section and much more.  We have classes in perserves, pickling, cookies, cakes, pies and bread.countrykitchen

This is a large section of the fair, with pickling being the largest class.  We have added 3 new classes in the fair in the last 3 years that being, Christmas in September, maple syrup and honey.  These are starting off  slow but we hope over the next couple of years it will pick up.

There also a youth section for children 3 yrs to 15 yrs.  So all you talented people in the kitchen dust of your aprons and lets see what you can do.  I know your out there, the county is full of good cooks.

Support your local fair. See you in September.

Contact Irene Camp 613 476 4502 Director.

 

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Country Kitchen
Please refer to “Rules for Exhibiting” at front of this book.

Chairperson: Irene Camp – 613-476-4502
Committee: Susan Genereaux, Vera Struthers, Trudy Jones

• Attach entry tag securely to the outside of containers.
• No food entries will be sold on premises due to health regulations.
• “Amateurs Only” 18 years of age and over at the time of the fair.
• All baked goods must be homemade from scratch, no exceptions.
• All bake goods to be removed from pans/individual tins.
• All bake goods to be displayed on “white” paper/foam plates/foil covered cardboard. Minimum 6”
in diameter.
• “NEW” Classes 40 – 45 Tea Breads/Loaves. Bake whole loaf but enter/exhibited only ½ of the loaf.
• Cakes may be shown in transparent cover.
• Muffins/tarts “NOT” to be baked in liners. Will be disqualified.
• No commercial pie fillings to be used.
• Pies not to be baked or displayed in glass pie plates
• All categories open to both men and women.

 

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Pies and Cakes
Section KPC

• General Appearance: shape, colour, attractive edging

Pie Crust:
• Top Crust – flaky, tender, medium thickness
• Bottom Crust – flaky, well baked, not soggy, medium thickness
• Filling – depth of filling (approximately 3/4 full), should hold shape when cut
• Meringue – golden brown, no beading or weeping. Should touch sides of the crust. Tender, easily cut.
• No glass plates or containers

Cakes:
• Size – medium, uniform thickness of layers
• Shape – evenly risen, slightly rounded top, straight edges
• Colour – even, golden brown
• Crust – tender, thin
• Icing or Frosting – skillfully applied and in good proportion to cake
• Internal Appearance – fine, even grain, slightly moist.
Filling must compliment cake.
• Flavour – delicate, pleasing, not overpowered by any one ingredIent
• No glass plates or containers

Prize Money: 1st: $7.00, 2nd: $5.00, 3rd: $4.00

Classes:
1. Fruit Pie, Apple
2. Fruit Pie, Raspberry
3. Fruit Pie, Cherry
4. Fruit Pie, Other – named
5. Single Crust Pie, Lemon Meringue
6. Single Crust Pie – Pecan
7. Single Crust Pie – Other – named
8. Single Baked Pie Shell, 9″-10″
9. Light Layer Cake, iced
10. Chocolate Layer Cake, iced
11. Pound Cake – any variety
12. Coffee Cake – any variety
13. Carrot Cake – with cream cheese icing
14. Angel Food Cake – not iced
15. Any Other Cake – named – iced

Specials:
Best in Classes: 2 to 8
Best in Classes: 9 to 15
Best in Class 14 at request of family – $20.00 Cash, Gladys Willis Memorial Award

 

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Bread
Section KB

Judging Standards:
• General Appearance – size and shape, colour, crust
• Internal Appearance – texture, colour
• Flavour & Aroma – sweet and nutty, free from yeast odour
• Classes 40 – 43 Tea Breads/Loaves. Bake whole loaf but enter/exhibited only ½ of the loaf.

Prize Money:
1st: $5.00, 2nd: $4.00, 3rd: $3.00

Classes:
16. Bread, loaf, White, from scratch
17. Bread, loaf, 60% whole wheat, from scratch
18. Bread, loaf, raisin, from scratch
19. Bread, loaf, multigrain from scratch
20. Bread, loaf, other, from scratch
21. Bread machine, loaf, White, baked from scratch.
22. Bread machine, loaf, Whole Wheat, baked from scratch
23. Bread machine, loaf, Other baked from scratch
24. Buns, soft sided Chelsea, – 6 on a plate, must be left joined together
25. Dinner Rolls – individual crusted, 4 on a plate

Specials: Best in Classes 16 to 23
Best in Classes 24 to 25

 

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Miscellaneous Foods Section KF

Judging Standards:

Prize Money:
1st: $5.00, 2nd: $4.00, 3rd: $3.00

Classes:
26. Cookies – Sugar, 4 on a plate
27. Cookies – chocolate chip, 4 on a plate
28. Cookies – peanut butter, 4 on a plate
29. Cookies – Oatmeal, 4 on a plate
30. Cookies, other, 4 on a plate
31. Brownies, 4 chocolate, not iced
32. Squares, Date, 4 on a plate
33. Squares, Lemon, 4 on a plate
34. Squares other, 4 on a plate
35 Jelly Roll with any filling
36. Fudge, chocolate fudge – 4 on a plate
37. Fudge, maple cream – 4 on a plate
38. Fudge, Other, named – 4 on a plate
39. Loaf, Date nut
40. Loaf, Zucchini
41. Loaf, banana
42. Loaf, lemon
43. Loaf, Other – named
44. Tarts, Cherry – 4 on a plate
45. Tarts, Raspberry – 4 on a plate
46. Tarts, taffy / butter – 4 on a plate
47. Tarts, raisin butter tarts – 4 on a plate- Winner Could Qualify for District 3 Competition

48. Tarts, Other – named – 4 on a plate
49. Muffins, Vegetable – 4
50. Muffins, Fruit – 4
51. Muffins, Other – named – 4
52. Doughnuts – 4
53. Tea Biscuits, Plain – 4
54. Tea Biscuits, Cheese – 4
55. Other, Misc. bake good not previously listed – named – 4

Specials: Best in Classes 26 to 38
Best in Classes 39 to 55

Prize Money: 1st: $5.00, 2nd: $4.00, 3rd: $3.00
Classes:
56. Honey, Buckwheat, liquid
57. Honey, Buckwheat, solid
58. Honey, Clover – liquid
59. Honey, Clover, solid

Prize Money: 1st: $7.00, 2nd: $5.00, 3rd: $3.00
Classes:
60. Maple Syrup – Light
61. Maple Syrup – amber
62. Maple Syrup – dark
63. Maple Syrup – very dark
Specials:  Best in Classes 56 to 63

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Christmas in September
Section KCI

Prize Money: 1st – $5.00, 2nd – $4.00, 3rd – $3.00

Class:

64. Mincemeat pie
65. Mincemeat tarts, 4 on a plate
66. Fruit Cake, light (not iced)
67. Fruit Cake, dark (not iced)
68. Shortbread Cookies, 4 on a plate – doesn’t have to be in seasonal shapes
69. Gingerbread cookies, 4 on a plate – doesn’t have to be in seasonal shapes
70. Homemade Christmas Candy – any Christmas candy, identified
• Classes 68 & 69 can be, but don’t have to be cut in seasonal shapes

Specials: Best in Section KCI

 

Preserves
Section KPP

All jams/jellies in Section KPP must be in 250ml jars or will be disqualified.
• Do not use cloth on top of the jars
• Do not use wax on any entries. All entries must be sealed.

Prize Money: 1st: $5.00, 2nd: $4.00, 3rd: $3.00

Classes:
71. Canned Fruit – Peaches
72. Canned Fruit – applesauce
73. Canned Fruit – Other – named
74. Canned Vegetables – beets
75. Canned Vegetable – other – named
76. Jam – Diabetic, strawberry
77. Jam – Diabetic, raspberry
78. Jam – Diabetic, freezer – named
79. Jam – Diabetic, other – named
80. Jam, strawberry
81. Jam – raspberry
82. Jam – Peach
83. Jam – freezer – named
84. Jam – other – named
85. Jelly, apple
86. Jelly, grape
87. Jelly, other – named
88. Marmalade, citrus
89. Marmalade, other – named
90. Cranberry Sauce – 250mL
91. Chutney, fruit – 250mL
92. Chutney, vegetable – 250mL
Specials: Best in Classes 71 to 75 & 90to 92
Best in Classes 76 to 89

 

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Pickles
Section KPP

– Green Food Colouring Must Not Be Used in Pickles!

Section: Pickles, Relishes, Sauces
All in KPP must be in 250 mL jar

Prize Money: 1st: $5.00, 2nd: $4.00, 3rd: $3.00
Classes:
93. Pickles, gherkins
94. Pickles, mustard
95. Pickles, bread & butter
96. Pickles, nine day
97. Pickles, Icicle
98. Pickles, dill
99. Pickles, beets
100. Pickles, other – named
101. Relish, corn
102. Relish, green cucumber
103. Relish, green tomato
104. Relish, other – named
105. Chilli Sauce
106. Tomato Butter
107. Spaghetti Sauce, meatless
108. Salsa – mild
109. Salsa, hot
110. Flavoured Oils
111. Flavoured Vinegar
112. Pickled Eggs
113. Pickled Food – other – not previously listed – named
Specials: Best in Classes 93 to 104
Best in Classes 105 to 113

 

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Youth in the Kitchen
Section YK

PLEASE NOTE: AGE MUST BE LISTED ON ENTRY FORM AND ENTRY TAG TO BE JUDGED.

Prize Money: 1st – $4.00 2nd – $3.00 3rd – $2.00
Age categories: (A) 3-5 years (B) 6-8 years (C) 9-11 years (D) 12-17 years

Class A: Ages 3-5 years
1. Decorate a plain cookie. Decorating only will be judged
2. Make a marshmallow creation
3. Decorate a cupcake as for a birthday.
Decorating only to be judged. Cupcake may be purchased.
Special: Best entry in Class A:

Class B: Ages 6-8 years
4. Rice Krispie Squares – 4 on a plate
5. Cake, iced – cake mix may be used
6. Cookies – any variety 4 on a plate
7. Candy – any variety, 4 on a plate
8. Trail Mix in a baggie – healthy snack
Special: Best entry in Class B

Class C: Ages 9-11 yrs
All entries must be made from scratch. No mixes to be used for Classes C & D.
9. Cake, iced – any variety – DO Not use a cake mix
10. Cake, iced
11. Cookies – any variety, 4 on a plate
12. Candy – any variety, 4 on a plate
13. Pie – any variety
Special: Best Entry in Class C

Classes D: Ages 12 – 17
14. Cake from scratch – any variety
15. Cookies, any variety, 4 on a plate
16. Squares – any variety, 4 on a plate
17. Candy – Any Variety 4 on a plate
18. Pie – any fruit pie
Special: Best Entry in Class D
Best Pie in Class C or D

 

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Country Fair Baking Contest – Youth
Section YBC

Contact: Irene Camp – 613-476-4502
All entries must be made from scratch, NO mixes to be used.
PLEASE NOTE: ALL YOUTH ENTRIES MUST HAVE THE AGE LISTED ON THE ENTRY FORM
AND TAG TO BE JUDGED

• All entrants must submit entries that were made using the sponsor’s product with product label as proof of
purchase and recipe.
• All first prize winners must sign a release form giving permission to the sponsors to use their name, recipe and
photograph in any advertising or publicity without payment and agree to have photograph taken.

Classes:

  1. Fleischman’s Yeast: Best Bread, not machine, standard size loaf Prize: $15
  2. Robin Hood Flour: Homemade Squares – named 12years of age or younger Prize: $15
  3. Chocolate Chip Cookies, 4 on a plate Prize: $10
  4. Muffins, Applesauce Oatmeal use recipe listed in fair book, 4 on a plate, no paper liners to be used Prize: $10

 

County Fair Baking Contests Sponsors 2017 are as follows:
ACH Foods: Fleischmann’s Yeast and Mazola/Bee Hive Corn Syrup www.achfood.ca
Smucker Foods of Canada: Robin Hood Flour and Crisco
www.robinhood.ca www.criscocanada.com
Certo www.kraftcanada.com
Tenderflake These websites offer many helpful hints and plenty of recipe ideas that will
assist entrants in baking their prize winning products. so please feel free to post them
in your prize book. So please feel free to check it out.

 

Country Fair Baking Contest – Adult
Section ABC

Contact: Irene Camp – 613-476-4502
Please refer to “rules of exhibiting” at the front of this book.

Terms & conditions:
• All entrants into the contests must submit entries that were made using the sponsor’s product.
• A product label must accompany each entry, as proof of purchase. One entry only in each class.
• All entries will be judged on appearance, taste, texture and creativity of recipe and presentation. Decision of the fair judge(s) will be final.
• Winner’s name and recipe must be submitted with each entry.
• The fair will forward signed release forms, recipe and photo for the first place winners along with a list of all names and addresses for second and third place.
• Bernardin pectin, jars and lids to be used to qualify for Bernardin prizes.

Classes:
5. Robin Hood Flour – Best family favourite Cake
Prizes: 1st: $25 Product Certificates, 2nd: $10 Product Certificates
6. Tenderflake – Best Pie
Prizes: 1st: Gift Prize, 2nd: Gift Prize
7. Crisco – Best homemade Raspberry Tarts
Prizes: 1st: $25 Product Certificate, 2nd: $10 Product Certificate
8. Bernardin Best of Show Award – Best home canning entry – Using sponsor’s products
Prize: $30 Gift Certificate and Rosette Ribbon
9. Bernardin Jam Award – Best Jam entry
Prize : $20 Gift Certificate and Rosette Ribbon
10. Bernardin Gift Pack
Competition – Best gift pack
Prize : $20 Gift Certificate and Rosette Ribbon
11. Bernardin Snap Lid/Mason Jar
Creative Craft Award – Best decorative or functional homemade craft using a Bernardin mason jar and/or 2 piece Snap Lid
Prize : $20 Gift Certificate and Rosette Ribbon

 

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