Class Two - Food Division

Directors: Paula Stevens, Lorrie Stevens, Jenny Ogilvie

All exhibits will be judged on appearance, texture, and flavour.
Prizes no. 1 - 36: $6, $4, $2
Prizes no. 37 - 42: $7, $5, $3

Rules

1. All exhibits in competition in this class must be as specified or they will not be eligible for competition.
2. In case of no competition, unless the exhibit is worthy, the prize will be withheld.
3. One article can not be entered in more than one class.
4. All entries must be brought in cold and sealed in plastic bags as is illustrated. (Any iced cake can be in a box or Plastic container rather than bagged)

Bread

1. Bread 1/2 loaf, Machine made - any type
2. Tea biscuits, 3 plain
3. Dinner Rolls, 3 White or brown - any type
4. Cinnamon Rolls, 3, with icing
5. Raisin Bread - machine or man made

6. Bran Muffins, with raisins, 3, no nuts, no paper cups
7. Carrot Pineapple Muffins, with raisins, 3, no paper cups
8. Blueberry Muffins, 3, no paper cups
9. Cherry Loaf, 1/2 loaf of an approximately 4"x 8"x 3" pan
10. Lemon Loaf, 1/2 loaf of an approximately 4"x 8"x 3" pan
11. Banana Nut Loaf, 1/2 loaf of an approximately 4"x 8"x 3" pan
12. Zucchini Loaf, 1/2 loaf of an approximately 4"x 8"x 3" pan

13. Chocolate Brownies, 3, 1 1/2" square, any type, un-iced
14. Date Squares, 3, 1 1/2" square
15. Butterscotch Squares, 3, 1 1/2" square
16. Hello Dollies, 3, 1 1/2" square
17. Buttertart Squares, 3, 1 1/2" square
18. Raspberry Squares, 3, 1 1/2" square (Exhibitor's own choice of recipe)

19. Oatmeal Raisin Cookies, 3
20. Double Chocolate Chip Cookies, 3
21. Sugar Cookies (rolled and iced), 3
22. Shortbread cookies, 3
23. Chocolate Chip Cookies, 3

24. Chocolate Iced Cake, 4" x 4" piece serving
25. Tomato Soup Cake, 4" x 4" piece serving
26. Carrot Cake, iced, , 4" x 4" piece serving

27. Raspberry Pie, at least 8" (whole pie)
28. Apple Pie, at least 8" (whole pie)
29. Raisin Pie, at least 8" (whole pie)

30. Butter Tarts, 3, raisins (no nuts)
31. Pecan Tarts, 3
32. Fruit filled Tarts, 3

33. Fudge, any type, 3, 1 1/2" square
34. Peanut Brittle (small) container full
35. Carmel or candy apple, 2, on a suitable plate
36. Hand dipped chocolates, 5, on a plate

Specials

37. Decorated cake, with homemade, edible decorations, suitable for any occation, size - exhibitor's choice
38. Cookie flower arrangement
39. Single pie crust baked (Shell only)
40. Gingerbread family (decorated), at least 3 cookies
41. Cookie mix in a jar (dry ingredients only), layered, for a gift, appearance only to be judged
42. Fairboard Special - 1 Full Loaf of 60% Whole Wheat bread (Not Machine Made) Pan Size minimum - 8" x 4" x 2 1/2" (20 cm x 10 cm x 7 cm), maximum 9" x 5" x 3" (23 cm x 13 cm x 7 1/2 cm) -- these are the measurements for the top of the pan that must be sued for the final Convention Competion. Sizes are approximate. (Note the winner of this special will be required to make another loaf of 60% whole wheat bread to be entered in the District 13 competititon in November) District winners must send to the committee by January 15, 2008 their recipe for entry on the card provided and signed "Consent to publish" form. Loaf of bread must be in a clean, clear, plastic bag tagged with the exhibitor's name, address, and District using the entry tag provided. The winner from District 13 Compition will be required to make another loaf of 60% whole wheat bread for the OAAS Convention in February - entries will be received at the Cdn Rm from 7:30 to 8:30 am on the Friday morning of the convention. Judging will commence at 9:30 am according to OAAS Homecraft Judging Standards for 60% Whole Wheat Bread. The winner of this competition will be declared "Ontario Bread Baker Champion." Prizes for the winner at OAAS level include 1st prize - $50, 2nd prize - $30, 3rd - $20.)

Thorndale Fall Fair
September 23-25, 2011

Thorndale Fair Grounds
Thorndale, Ontario, Canda