Sections 100-108 CULINARY ARTS (Canned Goods, Gift Baskets From Home, Cakes, Candy, Cookies, Breads, Pies)
Premiums: 1st – $10; 2nd – $8; 3rd – $6; Best of Show – $25
Entry Fee: $0.00
Co-Chair: Catherine Swafford, 615-415-5717
Co-Chair: Barbara Harris, 615-790-1305
Pre-Entry: Entries accepted on day of contest at times given below
Deliver Items: On the day listed for each specific contest
Required Pick-up Date: Sunday, Aug. 14 11:00 a.m. – 2:00 p.m.
RULES & REGULATIONS
1. The contests for bread, cakes, candy, cookies, pies and canned goods are open to the residents of Williamson County and adjoining counties from age 12 through adult, or those who are members of a Williamson County Club/Group related to foods. The contests for children (ages 8 through 11) are open to all residents of Williamson County and adjoining counties and will state age restrictions where appropriate. Check carefully for dates of each contest.
2. The schedule for the Culinary Arts Department is listed below:
Wednesday, August 3, 2011 Received 8:00 a.m. – 11:00 a.m.
(Winners will be posted Fair Opening Day, Friday, August 5, 2011.)
Canned Goods
All Display Classes (will be on display for duration of fair):
Section 102: Decorated Cakes (Classes 5, 6, 7, 8, 9, 10, 11)
Section 103: Gifts of the Season (Class 6)
Section 104: Grandma’s Cookie Jar (Class 6)
Section 100: Gift Baskets from Home (Class 47)
Section 115: Little Debbie Snacks
Section 116: Kids in the Kitchen – Registration at 1 p.m., Judging at 2 p.m.
Friday, August 5, 2011 Received 8:00 a.m. – 11:00 a.m.
(Winners will be posted and 1st and 2nd place winners will be displayed following the judging, with bake sale to follow.)
Section 102 – Cakes
Section 103 – Candy
Section 104 – Cookies
Wednesday, August 10, 2011 Received 8:00 a.m. – 11:00 a.m.
(Winners will be posted and 1st and 2nd place winners will be displayed following the judging, with bake sale to follow.)
Section 101 – Breads
Section 105 – Pies
3. All entries in the Display Classes (Decorated Cakes, Gifts for the Season, Little Debbie Cakes, Grandma’s Cookie Jar, Gift Baskets from Home), All Canned Goods, as well as all 1st and 2nd place winners in the baking classes (cakes, candy, cookies, breads, pies) will be displayed for the duration of the Fair, August 5-13.
4. Exhibits must be on disposable containers and/or secured in zip-type plastic bag. Contestants must provide chilled environment for entries needing refrigeration for food safety.
5. Entries in the cakes, cookies, pies, breads, and candy contests will be sold at a designated time on the day of the contest. On the last night of the fair, Williamson County’s “Champion Cook” will be determined and contestants with the highest points will divide the money from the sale. If contestant does not choose to be included in the bake sale, item must be picked up after the contest.
6. All baked goods must be made “from scratch”. Exception: Decorated cakes may be made from a mix, or prepared on a non-edible decorating base.
7. Any non-disposable container, including canning jars, must have owner’s name written with permanent marker on bottom.
8. Be sure to read “Special Rules” for each Creative Cooking section.
9. Any contestant who has won 2 years in a row in a particular class is ineligible to enter that class.
Section 100 – CANNED GOODS – WEDNESDAY, AUG. 3rd
Received from 8:00 a.m. – 11:00 a.m.
2010 Best of Show – Brenda Thrantham, Fairview
Jams & Marmalades (use half-pint or pint):
1. Blackberry jam
2. Strawberry jam
3. Blueberry jam
4. Apple Butter
Jellies (use half-pint or pint):
5. Blueberry jelly
6. Blackberry jelly
7. Grape jelly
8. Plum jelly
9. Apple jelly
10. Pepper jelly
Preserves (use half-pint or pint):
11. Plum preserves
12. Strawberry preserves
13. Pear preserves
14. Peach preserves
15. Cherry preserves
Pickles (use pints or quarts):
16. Bread & butter pickle
17. Beet pickles
18. Dill cucumber
19. Sweet cucumber
20. Specialty pickles (okra, sour, squash, green tomato, etc.)
21. Pepper, Pickled
Relishes and Sauces (use pints or quarts):
22. Chow Chow
23. Catsup, Chili, Spaghetti or Tomato Sauce
24. Corn or pepper relish
25. Chutney or Piccalilli Relish
26. Salsa
Fruits (use pints or quarts):
27. Peaches
28. Pears
29. Apples
30. Berries, all kinds
31. Other fruits
32. Applesauce
Vegetables:
33. Kraut
34. Green Beans
35. Tomatoes
36. Tomato Juice
37. Soup Mixture
38. Corn
39. Beets
40. Okra
41. Misc. Vegetables
Most Creative or Unusual (use pints or quarts):
42. Jelly
43. Jam, Marmalade or Preserve
44. Pickle/Relish
45. Fruit
46. Vegetable
47. Sugar-free Jam, Jelly, Preserves
48. Gift Basket from Home
50. Best of Show
RULES AND REGULATIONS
1. Exhibitors MUST label jar with the name of the food item.
2. No person may enter more than one entry under same class number.
3. Containers must be standard canning jars and have standard canning lids and rings. Containers not standard will be disqualified. Jars must be labeled on bottom with exhibitor’s name.
4. Entries may be picked up between 11:00 a.m. and 2:00 p.m. on Sunday, August 14, 2011. All items not picked up become property of the Williamson County Fair.
5. Points earned from canned goods will not be eligible for Williamson County Champion Cook Competition.
2011 AWARD ANNOUNCEMENT
BALL® Fresh Preserving AWARD FOR ADULT LEVEL
presented by: BALL® & KERR® Fresh Preserving PRODUCTS
Jarden Home Brands makers of Ball® and Kerr® Fresh Preserving Products is proud to recognize today’s fresh preserving (canning) enthusiasts, so First and Second Place Awards will be given to those individuals judged as the best in designated recipe categories.
A panel of judges will select the two best entries submitted by an adult for Fruit, Vegetable, Pickle, and Soft Spread categories. Entries must be preserved in Ball® or Ball® Collection Elite® Jars sealed with Ball® Lids and Bands or Ball® Collection Elite® Lids and Bands, or preserved in Kerr® Jars sealed with Kerr® Lids and Bands or Ball® Collection Elite Lids and Bands. In addition, soft spread entries will be limited to recipes prepared using Ball® Pectin: Original, No Sugar Needed or Liquid. A proof of purchase for Ball® pectin must be provided at time of entry.
Entries designated First Place from each category will receive the following:
• Two (2) Five-Dollar ($5) Coupons for Ball® or Kerr ®Fresh Preserving Products and 1 (1) Three-Dollar ($3) Coupon for Ball® Pectin Products.
Entries designated Second Place from each category will receive the following:
• One (1) Five-Dollar ($5) Coupon for Ball® or Kerr® Fresh Preserving Products and one (1) Three-Dollar ($3) Coupon for Ball® Pectin Products.
GIFT BASKET FROM HOME
Special Rules for Class 47 – Gift Basket from Home – Wed. August 3
Received from 8:00 a.m. – 11:00 a.m.
- This contest is open to all Williamson County residents and adjoining counties, aged 12 and over.
- Contestants must prepare a decorated gift basket that contains no less than 3 edible items and no more than 10 total items (both edible and non edible). One edible item must be a home-canned item.
- Judging will be based on:
- Appearance…………………………..60%
- Creativity………………………………40%
- Prizes: 1st, 2nd, 3rd place prize packages given by Bagel Works & Perks-Cookie Works.
- Entries will be displayed in the Culinary Arts area for the duration of the fair. They should be picked up by Sunday, Aug. 14, 11:00 a.m. to 2:00 p.m. Disposal will be made of entries left after the fair closes.
- The food in this contest will not be sold, but participants are eligible for the Williamson County’s Champion Cook competition.
Section 102 – CAKES (1 whole cake) – Friday, Aug. 5
Received from 8:00 a.m. – 11:00 a.m.
2010 Best of Show – Bridget Winstead, Brentwood
1 - Chocolate w/Chocolate Icing
2 - Pound
3 - Fruit or Vegetable-iced (example: apple, jam, strawberry, carrot)
4 – Miscellaneous
Decorated Cake *** (see special rules following )
5 – Adult Buttercream
6 – Novice Buttercream (1 yr experience)
7– Youth Buttercream
8– Adult Fondant
9 – Novice Fondant (1 yr experience)
10 – Youth Fondant
11 – Decorated Cupcakes or Cookies (only 6)
12 – Any decorated cake with fair theme – “A County Fair with a Western Flair”
23 – Cakes – Best of Show: Classes 1-4
24 – Cakes – Best of Show: Classes 5-12
SPECIAL RULES FOR CLASSES 5-12 – DECORATED CAKES – WED., AUG. 3
Received from 8:00 a.m. – 11:00 a.m.
- This contest is designed for Williamson County and adjoining county residents aged 12 and over. Youth age is 12-18 years; Adults age 19 and up.
- Emphasis is on appearance, not flavor. Cake mixes or ‘dummie’ forms may be used. The sturdy display board must not measure more than 20” x 20”. Decorated cakes will be neither cut nor tasted.
- No copyrighted / patented labeled accessory or motif may be used.
- Judging will be based on:
- Appearance…………………………….. 60%
- Interpretation of theme………………30%
- Neatness …………………………………. 10%
- Prizes for Adult and Youth fondant given by Sugar Drop.
- Entries will be displayed in the Culinary Arts area for the duration of the fair. They should be picked up on Sunday, August 14, 11:00 a.m. – 2:00 p.m. Disposal will be made of entries left after the fair closes.
- The food in this contest will not be sold but participants are eligible for the Williamson County’s Champion Cook competition.
DECORATED CAKES DISPLAY PRESENTED BY TENNESSEE ICES
Section 103 – CANDY: (12 pieces) -Friday, Aug. 5
Received from 8:00 a.m. – 11:00 a.m.
2010 Best of Show – Michele Stephens, Franklin
1 - Fudge – any kind
2 - Hand-dipped, soft center – fruit, nut
3 - Party candy – hard, mints, or bark
4 - Miscellaneous – divinity, clusters, etc.
5 - Gift of the Season *** (see special rules below)
24 - Candy Best of Show
SPECIAL RULES FOR CLASS 5 – GIFT OF THE SEASON – WED., AUG. 3
Received from 8:00 a.m. – 11:00 a.m.
- This contest is open to all Williamson County residents, aged 12 and over.
- Contestants must decorate and fill a container with homemade candy to be presented as a gift. The decoration and the candy should indicate an occasion when giving a gift of candy is appropriate. (Examples: Christmas, Valentine’s Day, birthday, Halloween).
- Judging will be based on:
- Appearance…………………………….. 60%
- Creativity…………………………………40%
- Entries will be displayed in the Culinary Arts area for the duration of the fair. They should be picked up on Sunday, August 14, 11:00 am – 2:00 pm. Disposal will be made of entries left after the fair closes.
- The food in this contest will not be sold, but participants are eligible for the Williamson County’s Champion Cook competition.
Section 104 – COOKIES: (8-12 pieces) -Friday, Aug. 5
Received from 8:00 a.m. – 11:00 a.m.
2010 Best of Show – Debbie Heibert, Brentwood
1 - Drop – chips, nuts, fruit
2 - Rolled – cutout or refrigerated sliced
3 – Bars – “sinfully sweet”
4 - Health/Energy Cookie/Bar – must submit recipe with entry
5 - Miscellaneous – shaped, pressed or cake mix cookies
6 - Grandma’s Cookie Jar **** (see special rules below)
24 - Cookies- Best of Show
SPECIAL RULES FOR CLASS 6 – GRANDMA’S COOKIE JAR – WED., AUG. 3
Received from 8:00 a.m. – 11:00 a.m.
- This contest is designed for grandmothers who live in Williamson County and adjoining counties. (Pictures of grandchildren in the wallet may be used as proof of grandparenthood.)
- The contestant will attractively fill a clear, wide-mouthed cookie jar with chocolate chip cookies.
- The entry will be prepared from scratch. Mixes will not be allowed.
- A separate zip-type plastic bag containing 4 chocolate chip cookies must be submitted for judging.
- Children will be judges for this contest. The cookies will be judged for:
- Flavor………………………………….50%
- Appearance………………………….25%
- Appearance of cookie jar…………25%
- Prizes: 1st, 2nd, & 3rd place prize packages given by Martha White®.
- Entries will be displayed in the Culinary Arts area for the duration of the fair. They should be picked up on Sunday, Aug. 14, 11:00 a.m. to 2:00 p.m. Disposal will be made of entries left after the fair closes.
- The food in this contest will not be sold but participants are eligible for the Williamson County’s Champion Cook competition.
Section 101 – BREADS -Wednesday, Aug. 10
Received from 8:00 a.m. – 11:00 a.m.
2010 Best of Show – Evelyn Hilton, Franklin
1 – Yeast Loaf – white, wheat, multigrain – (1 whole loaf)
2 – Yeast Rolls – white, wheat, herb – (6)
3 - Other Quick Breads – fruit or vegetable – (1 whole loaf)
4 – Muffins – (6)
5 - Biscuits – (6)
6 – Cornbread – (1 pan)
7 – Miscellaneous – flatbreads, pita, etc. – (6)
24 – Breads – Best of Show
Section 105 – PIES: (1 whole pie) -Wednesday, Aug. 10
Received from 8:00 a.m. – 11:00 a.m.
2010 Best of Show – Katy Pat Clark, Brentwood
1 – Any Fruit
2 – Any Chocolate Pie – fudge, cream, etc.
3 – Any Other Cream Pie
4 - Any Nut Pie
5 – Any Lemon Pie
6 – Any Chess Pie
7 – Any Pumpkin Pie
8 – Misc. Pie
9 – Fried Pies
10 – Savory Pie
24 - Pies – Best of Show
