Home Economics Building Building Superintendent: Diane Moore 509-349-2678 Entries will be accepted on the Friday before Fair from 3pm to 8pm and Saturday from 9am to 1pm with the exception of Baking which will be accepted only on Monday before Fair from 9am to 7pm. Rules: 1. Guidelines for judging exhibit will be the standard 4-H score cards 2. When placing two entries in a class, each shall be a different recipe, kind, variety, batch, pattern, or design 3. All exhibits in these Divisions must been completed since the last Grant County Fair and made by the exhibitor. 4. Exhibits made by groups are to be entered for display only, except for quilts, which has the appropriate Group Division. 5. Use and Wear does not degrade articles exhibited; all textile items must be clean, dry and pressed. 6. Any item that deteriorated before the Fair closes will be removed from the display. The Exhibitor may replace the exhibit with a like item, but this is not required. 7. In all Divisions, all youth entries must state exact age. 8. Special Exhibitor is defined as one with a special limitation or disability. 9. Profession is defined as one who instructs or teaches and/or grosses over $1000 per year from product sales. 10. Care is always taken with exhibits; however, entries are exhibited at the owner’s risk 11. Sponsor Awards that are not given may be awarded at the discretion of the building and Division Superintendents. Food Preservation Department – 20 Superintendent: Beatrice Alvarez 509-760-8320 Entries will be accepted on the Friday before Fair from 3pm to 8pm and Saturday from 9am to 1pm Rules: 1. Foods must be canned in accordance with the latest USDA/WSU requirements. These are available at the Extension Office; call 754- 2011 x360 for Ball Blue Book instructions. Use books no older than 1988. Note altitude in your area. 2. All entries shall be in standard canning jars, cleaned and with the ring removed, except for section FDF. No paraffin. 3. All products must be labeled. Labels may be obtained at the fair office. Your labels may be used no larger than 1x4 ½ inches. Place labels on the lower third of the jar. Section FGP must also have labels. 4. Label for canned foods: a. Name of product and exhibitor number b. Preparation method (hot or cold pack) c. Preservation method (water bath or pressure canner) d. Time processed and pounds pressure used, if applicable e. Date of processing (month and year) 5. Label for dried foods: a. Name of product and exhibitor number b. Date c. Type of dehydrator d. Pre-treatment, if any 6. Two products may be entered in each class but must be from different batches. Class “Other” may have more than two entries. 7. In consideration of your safety, no one under ten years of age may enter the food preservation division. 8. All entries must be preserved in the last year. 9. Superintendent has the right to refuse entries that do not meet basic standards as stated above. Premiums: Blue 15 Red 10 White 5
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Home Economics Building
Building Superintendent: Diane Moore 509-349-2678
Entries will be accepted on the Friday before Fair from 3pm to 8pm and Saturday from 9am to 1pm with the exception of
Baking which will be accepted only on Monday before Fair from 9am to 7pm.
Rules:
1. Guidelines for judging exhibit will be the standard 4-H score cards
2. When placing two entries in a class, each shall be a different recipe, kind, variety, batch, pattern, or design
3. All exhibits in these Divisions must been completed since the last Grant County Fair and made by the exhibitor.
4. Exhibits made by groups are to be entered for display only, except for quilts, which has the appropriate Group Division.
5. Use and Wear does not degrade articles exhibited; all textile items must be clean, dry and pressed.
6. Any item that deteriorated before the Fair closes will be removed from the display. The Exhibitor may replace the exhibit
with a like item, but this is not required.
7. In all Divisions, all youth entries must state exact age.
8. Special Exhibitor is defined as one with a special limitation or disability.
9. Profession is defined as one who instructs or teaches and/or grosses over $1000 per year from product sales.
10. Care is always taken with exhibits; however, entries are exhibited at the owner’s risk
11. Sponsor Awards that are not given may be awarded at the discretion of the building and Division Superintendents.
Food Preservation Department – 20
Superintendent:
Beatrice Alvarez 509-760-8320
Entries will be accepted on the Friday before Fair from 3pm to 8pm and Saturday from 9am to 1pm
Rules:
1. Foods must be canned in accordance with the latest USDA/WSU requirements. These are available at the Extension Office;
call 754- 2011 x360 for Ball Blue Book instructions. Use books no older than 1988. Note altitude in your area.
2. All entries shall be in standard canning jars, cleaned and with the ring removed, except for section FDF. No paraffin.
3. All products must be labeled. Labels may be obtained at the fair office. Your labels may be used no larger than 1x4 ½
inches. Place labels on the lower third of the jar. Section FGP must also have labels.
4. Label for canned foods:
a. Name of product and exhibitor number
b. Preparation method (hot or cold pack)
c. Preservation method (water bath or pressure canner)
d. Time processed and pounds pressure used, if applicable
e. Date of processing (month and year)
5. Label for dried foods:
a. Name of product and exhibitor number
b. Date
c. Type of dehydrator
d. Pre-treatment, if any
6. Two products may be entered in each class but must be from different batches. Class “Other” may have more than two
entries.
7. In consideration of your safety, no one under ten years of age may enter the food preservation division.
8. All entries must be preserved in the last year.
9. Superintendent has the right to refuse entries that do not meet basic standards as stated above.
Premiums:
Blue 15
Red 10
White 5
Fruits Division
Divisions:
1. Fruits Class Women
2. Fruits Class Men
3. Fruits Class Teens (ages 13-19)
4. Fruits Class Junior (ages 10-12)
5. Fruits Exhibitor
6. Fruits Senior (ages 65+)
Classes:
1. Pears
2. Peaches
3. Apricot
4. Apple
5. Berries
6. Cherries
7. Pie Fillings
8. Sauces
9. Other
Fruit Juice and Syrup Division
Divisions:
7. Fruit Juice and Syrup Open Women
8. Fruit Juice and Syrup Open Men
9. Fruit Juice and Syrup Open Teens (ages 13-19) Men
10. Fruit Juice and Syrup Open Junior (ages 10-12) Men
11. Fruit Juice and Syrup Special Exhibitor
12. Fruit Juice and Syrup Senior (ages 65+)
Classes:
1. Apple
2. Apricot
3. Grape
4. Cherry
5. Fruit Syrup
6. Other
Jam Division
Divisions:
13. Jam Open Women
14. Jam Open Men
15. Jam Open Teens (ages 13-19)
16. Jam Open Junior (ages 10-12)
17. Jam Special Exhibitor
18. Jam Senior (ages 65+)
Classes:
1. Apricot
2. Peach
3. Raspberry
4. Strawberry
5. Other Berry
6. Mixed Fruit
7. Preserves
8. Marmalades
9. Butters
10. Conserves
11. Other
Jellies Division
Divisions:
19. Jellies Open Women
20. Jellies Open Men
21. Jellies Open Teens (ages 13-19)
22. Jellies Open Junior (ages 10-12)
23. Jellies Special Exhibitor
24. Jellies Senior (ages 65+)
Classes:
1. Apple Butter
2. Apricot Butter
3. Grapefruit
4. Orange marmalade
5. Peach Butter
6. Pear Butter
7. Misc. Fruit
Honey Division
Divisions:
25. Honey Open Women
26. Honey Open Men
27. Honey Open Teens (ages 13-19)
28. Honey Open Junior (ages 10-12)
29. Honey Special Exhibitor
30. Honey Senior (ages 65+)
Classes:
1. Honeycombed
2. Canned
Pickles and Relishes Division
Special Rule:
1. Recipe and source are required for all classes except 7-Flavored Vinegar
Divisions:
31. Pickles and Relishes Open Women
32. Pickles and Relishes Open Men
33. Pickles and Relishes Open Teens (ages 13-19)
34. Pickles and Relishes Open Junior (ages 10-12)
35. Pickles and Relishes Special Exhibitor
36. Pickles and Relishes Senior (ages 65+)
Classes:
1. Dill Pickles
2. Sweet Pickles
3. Bread and Butter
4. Relishes
5. Vegetable Pickles
6. Sauerkraut
7. Flavored Vinegar
8. Other
Vegetables Division
Divisions:
37. Vegetables Open Women
38. Vegetables Open Men
39. Vegetables Open Teens (ages 13-19)
40. Vegetables Open Junior (ages 10-12)
41. Vegetables Special Exhibitor
42. Vegetables Senior (ages 65+)
Classes:
1. Peas
2. Beets
3. Corn
4. Beans
5. Tomatoes (note if water and/or acid was added)
6. Asparagus
7. Carrots
8. Other
Soups, Sauces and Salsa Division
Special Rule:
1. Recipe and source are required for classes 3- Spaghetti Sauces; 5-Chili Sauce; 6-Barbeque Sauce; and 7- Salsa
2. All sauces should not contain any meat. Please see the Meats Division for these exhibits.
Divisions:
43. Soups, Sauces and Salsa Open Women
44. Soups, Sauces and Salsa Open Men
45. Soups, Sauces and Salsa Open Teens (ages 13-19)
46. Soups, Sauces and Salsa Open Junior (ages 10-12)
47. Soups, Sauces and Salsa Special Exhibitor
48. Soups, Sauces and Salsa Senior (ages 65+)
Classes:
1. Vegetable Soup
2. Vegetable Juice
3. Spaghetti Sauces
4. Tomato Sauce
5. Chili Sauce
6. Barbeque Sauce
7. Salsa
8. Other
Meats Division
Divisions:
49. Meats Open Women
50. Meats Open Men
51. Meats Open Teens (ages 13-19)
52. Meats Open Junior (ages 10-12)
53. Meats Special Exhibitor
54. Meats Senior (ages 65+)
Classes:
1. Beef
2. Chicken
3. Pork
4. Fish
5. Wild Game
6. Soup with Meat
7. Sauce with Meat
8. Other
Dried Foods Division
Special Rule:
1. Type of dehydrator must be printed on label
Divisions:
55. Dried Foods Open Women
56. Dried Foods Open Men
57. Dried Foods Open Teens (ages 13-19)
58. Dried Foods Open Junior (ages 10-12)
59. Dried Foods Special Exhibitor
60. Dried Foods Senior (ages 65+)
Classes:
1. Apricot
2. Apples
3. Peaches
4. Pears
5. Bananas
6. Fruit Leather
7. Carrots
8. Mushrooms
9. Tomatoes
10. Onions
11. Jerky
12. Other Fruit
13. Cherries
14. Plums
15. Herbs
16. Mint
17. Other Vegetable
18. Dill
19. Pepper
20. Peas
21. Apricot leather
22. Strawberries
Gift Packs Division
Special Rule:
1. Gift pack must be displayed in a container no larger than 9x12 or 12” in diameter, and contain no more than 6 items.
2. At least one item must be home preserved and labeled.
3. Attractiveness, decoration and food preservation standards will be considered during judging.
Divisions:
61. Gift Packs Open Women
62. Gift Packs Open Men
63. Gift Packs Open Teens (ages 13-19)
64. Gift Packs Open Junior (ages 10-12)
65. Gift Packs Special Exhibitor
66. Gift Packs Senior (ages 65+)
Classes:
1. Welcome
2. Holiday
3. Get Well
4. Bon Voyage
5. Newlywed
6. Other
Special Food Preservation Awards
Adult Premium Food Preservation Award: First place in both Fruits and Vegetables, using Ball or Kerr jars and lids, receive
two $5 coupons for Ball canning products and one Ball Blue Book canning guide; second place receives one each
Sponsored by Alltrista Corporation.
Total Point Contest: Presented to exhibitor with largest total points; tie-breaker will be awarded to exhibitor with the most blue
ribbons.
Baking Department – 21
Superintendent: Leanne Hickman, 509-760-5113
Entries will only be accepted Monday before Fair 9am-7pm.
Rules:
1. All entries must be made and refrigerated no more than 24 hours in advance on entry.
2. No raw eggs, cream cheese or other cream products will be accepted in unbaked form in food entries. Butter cream icings,
such as Wilton’s recipe will be accepted.
3. Judging criteria:
a. Outside appearance
b. Inside appearance
c. Texture
d. Flavor
e. Aroma
4. With the exception of pies, cakes and frosted items, all baked goods must be entered in a disposable covered container or
covered with clear wrap. Cardboard should be covered with foil or wrapping paper. Non-disposable containers will not be
saved or returned.
5. Only products of the home kitchen are eligible to compete. Each individual entry must be made from scratch. No mixes,
except Decorated Cakes.
6. One item accepted in each class, except as otherwise notated in parentheses.
7. A complete recipe on a 3x5 card must accompany each entry. It will not be returned or displayed.
8. After judging, a portion of the entry will be put on display. No baked goods will be returned.
Premiums:
Blue 15
Red 10
White 5
Decorated Cakes Division
Divisions:
1. Decorated Cakes Adults
2. Decorated Cakes Professional
3. Decorated Cakes Special Needs Exhibitor
4. Decorated Cakes Senior Age 65+
5. Decorated Cakes Open Teen ages 13-19
6. Decorated Cakes Open Junior ages 8-12
7. Decorated Cakes Open Child under 8 years of age
Classes:
1. Decoration only (cake facsimile)
2. Decorated Cake (may be a box cake)
3. Fair theme decorated cake; best decorated cake depicting current Fair theme
Cakes Division
Rules:
1. No cheesecakes will be accepted
2. Size of cakes are limited to 8x8 to conserve space
3. Cardboard backing not to exceed 9x9 on sheet cake
4. No mixes allowed in this section
Divisions:
8. Cakes Adults
9. Cakes Professional
10. Cakes Special Needs Exhibitor
11. Cakes Senior Age 65+
12. Cakes Open Teen ages 13-19
13. Cakes Open Junior ages 8-12
14. Cakes Open Child under 8 years of age
Classes:
1. White
2. Chocolate
3. Spice
4. Chiffon
5. Sponge or yellow
6. Angel food
7. Upside down
8. Vegetable
9. Bundt
10. Cupcakes (6)
Pies Division
Rules:
1. Judging criteria:
a. Appearance
b. Crust
c. Filling
d. Flavor
e. Texture
f. Aroma
2. No purchased crusts accepted
3. No cream-based pies accepted
Divisions:
15. Pies Adults
16. Pies Professional
17. Pies Special Needs Exhibitor
18. Pies Senior Age 65+
19. Pies Open Teen ages 13-19
20. Pies Open Junior ages 8-12
21. Pies Open Child under 8 years of age
Classes:
1. Apple
2. Berry
3. Cherry
4. Peach
5. Pear
6. Mince
7. Rhubarb
8. Other
Cookies Division
Special Rule:
1. 6 pieces for each class is required
Divisions:
22. Cookies Adults
23. Cookies Professional
24. Cookies Special Needs Exhibitor
25. Cookies Senior Age 65+
26. Cookies Open Teen ages 13-19
27. Cookies Open Junior ages 8-12
28. Cookies Open Child under 8 years of age
Classes:
1. Brownies
2. Drop cookies
3. Bar cookies
4. Rolled in a ball
5. Rolled and cut
6. Filled
7. No bake
8. Other
Yeast Breads Division
Special Rule:
1. Whole standard loaf required
Divisions:
29. Yeast Breads Adults
30. Yeast Breads Professional
31. Yeast Breads Special Needs Exhibitor
32. Yeast Breads Senior Age 65+
33. Yeast Breads Open Teen ages 13-19
34. Yeast Breads Open Junior ages 8-12
35. Yeast Breads Open Child under 8 years of age
Classes:
1. White, loaf
2. Whole wheat, loaf
3. French bread
4. Rye, loaf
5. Yeast rolls (6)
6. Sweet rolls (6)
7. Tea ring
8. Raised doughnuts (6)
9. Holiday, any style
10. Bread machine
11. Other
Non-Yeast Breads Division
Special Rule:
1. Whole standard loaf required
Premiums:
Blue 15
Red 10
White 5
Divisions:
36. Non-Yeast Breads Adults
37. Non-Yeast Breads Professional
38. Non-Yeast Breads Special Needs Exhibitor
39. Non-Yeast Breads Senior Age 65+
40. Non-Yeast Breads Open Teen ages 13-19
41. Non-Yeast Breads Open Junior ages 8-12
42. Non-Yeast Breads Open Child under 8 years of age
Classes:
1. Biscuits (6)
2. Muffins (6)
3. Fruit breads
4. Vegetable breads
5. Cake doughnuts (6)
6. Coffee cakes
7. Other quick/non-yeast breads
Candy Division
Divisions:
43. Candy Adults
44. Candy Professional
45. Candy Special Needs Exhibitor
46. Candy Senior Age 65+
47. Candy Open Teen ages 13-19
48. Candy Open Junior ages 8-12
49. Candy Open Child under 8 years of age
Classes:
1. Fudge
2. Divinity
3. Caramel
4. Peanut brittle
5. Penuche
6. Dips
7. Molds
8. Popcorn
9. Other
Ethnic Division
Divisions:
50. Ethnic Adults
51. Ethnic Professional
52. Ethnic Special Needs Exhibitor
53. Ethnic Senior Age 65+
54. Ethnic Open Teen ages 13-19
55. Ethnic Open Junior ages 8-12
56. Ethnic Open Child under 8 years of age
Classes:
1. Norwegian
2. Spanish
3. Asian
4. German
5. Dutch
6. Italian
7. French
8. Other
Gift Packs Division
Rules:
1. Gift pack must be displayed in a container and contain 6 home baked items. For decoration, other items may be added
2. Attractiveness and decoration will be considered during judging
3. Entries in class 5 must be mail-able
Divisions:
57. Gift Packs Adults
58. Gift Packs Professional
59. Gift Packs Special Needs Exhibitor
60. Gift Packs Senior Age 65+
61. Gift Packs Open Teen ages 13-19
62. Gift Packs Open Junior ages 8-12
63. Gift Packs Open Child under 8 years of age
Classes:
1. Welcome
2. Holiday
3. Get well
4. Bon voyage
5. G.I special
6. Newlywed
7. Baby
8. Fair theme
9. Birthday
10. Anniversary
11. Other
Mix-in-a-Jar Division
Rules:
1. Recipes are required
2. Presentation, organization and feasibility of recipe will be considered in judging
Divisions:
64. Mix-in-a-Jar Adults
65. Mix-in-a-Jar Professional
66. Mix-in-a-Jar Special Needs Exhibitor
67. Mix-in-a-Jar Senior Age 65+
68. Mix-in-a-Jar Open Teen ages 13-19
69. Mix-in-a-Jar Open Junior ages 8-12
70. Mix-in-a-Jar Open Child under 8 years of age
Classes:
1. Drink mixes
2. Brownies
3. Cookies
4. Soups
5. Other
Special Baking Awards
Rules:
1. All entries into contests must be marked as such at the time of submission.
2. Ribbon and/or donated item only; no premium points.
Adult and Child Contest:
Using the same recipe, each participant must bake their own entry. Items must be submitted at the same time.
Spud Contest:
Any item prepared using potatoes or potato flour as an ingredient is eligible.
Apple Contest:
Any item prepared using apples as an ingredient is eligible.
Yeast Contest: Any item prepared using yeast as an ingredient is eligible.
Corn Contest:
Any item prepared using corn, cornmeal or maze as an ingredient is eligible.
Chocolate Contest: Any item prepared using chocolate as an ingredient is eligible.
*Red Star Yeast
*Washington State Potato Commission
*Washington Association of Wheat Growers
Fair Theme Decorated Cake Contest: Wins $10.00
Gift Packs Contest:
Overall grand wins $10.00
Best Pie Contest:
Wins $10.00
Machine Sewing Department – 22
Superintendent:
Vacant (See Building Superintendent)
Rules:
1. All items must be clean, pressed and on a hanger.
Premiums:
Blue 15
Red 10
White 5
Office and Evening Wear Division
Divisions:
1. Office and Evening Wear Adult
2. Office and Evening Wear Professional
3. Office and Evening Wear Special Needs Exhibitor
4. Office and Evening Wear Open Teen (ages 13-19)
5. Office and Evening Wear Open Junior (up to age 12)