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Culinary Arts — Class J

2020 Class J: Culinary Arts

Committee:   Sheryl Mallett (519-998-7477), Jessica Schill (519-807-0979),  Chandra Martin, Dawna Voll, Linda Koepke, Sharon Williams,  Sharon Sothern, Jasmine Andriessen

Rules:  Only one serving size piece of each exhibit will be kept for display, unless otherwise stated, serving becomes property of fair. Small plates will be provided for the serving to be left on display. Remaining pie, cake, cookies, etc., must be picked up Friday night after the opening of the fair. Please use 2 tickets for each entry. All cakes to be placed on cardboard covered foil or suitable base one inch larger than the cake. No commercial mixes or fillings or 7 minute frosting. Pies and tart shells are to be homemade unless stated otherwise. Please cover with plastic bags if possible. Bread is to be placed into plastic bags. Cookies, squares and muffins on small disposable plates. Classes with 9 or more entries will be split. No warm baking!  ***Note: If using new tin foil pie plates, you are advised to temper them, by placing the empty plate in a 400ºF oven for 10 minutes. This helps to bake the pie crust.  ***Note: Covered Pies – the two solid crusts must touch.

Prizes ~ 1st – $4.00; 2nd – $3.00; 3rd – $2.00

Yeast Baking:

  1. 1 Loaf white bread
  2. 1 Loaf 60% whole wheat bread
  3. 1 Loaf cheese bread
  4. Clover leaf rolls, white (4)

Quick Bread (no yeast) & Muffins: (muffin liners are not to be used for baking or show)

  1. 4 tea biscuits
  2. Lemon loaf
  3. Zucchini loaf, with raisins, no nuts
  4. Date loaf, with nuts
  5. Bran muffins, with raisins (4)
  6. Banana muffins (4)
  7. Carrot pineapple muffins (4)
  8. Chocolate chip muffins (4)

Squares and Cookies:

  1. Chocolate chip cookies, no nuts (4)
  2. Plain oatmeal cookies, no raisins, dropped or flattened (4)
  3. Peanut butter cookies, dropped or flattened (4)
  4. Chocolate brownies, no nuts, no icing (4)
  5. Date squares (4)
  6. No bake square, your choice (4)
  7. Gingersnap cookie (4)

Cakes: (baked in 8” or 9” pan)

  1. Carrot cake, iced
  2. Banana cake, iced

Pies and Tarts:

  1. Butter tarts, no raisins, no fruit, no nuts (4) See OASS Competition Rules

OAAS Featured Category

Ontario Association of Agricultural Societies Logo

OAAS Butter Tart Competition Rules
(no fruit, no nuts, no raisins, no pecans)

Rules:

  1. Entry must be made solely by the person entering competition. (including pastry)
  2. Competition is open to all exhibitors.
  3. Number of butter tarts to be shown at local Fair/Exhibition to be determined by each individual Fair/Exhibition.
  4. District/Provincial Competition Rules must be posted in the prize book of each local Fair/Exhibition.

District Competition

  1. The entrant must have won the butter tart competition at the local Fair/Exhibition to be eligible to enter the District Competition.
  2. The size of the tarts must be full size tarts. (no mini or bite size tarts)
  3. A total of 6 tarts will be required to be shown.
  4. Tarts must not contain fruit or nuts (ie., no raisins, no pecans)
  5. Tarts must be on a clean, sturdy plate (no paper plates) inside of a clear plastic bag with the exhibitor’s name and address using the entry tag provided.
  6. Prize money to be paid by the District.

Provincial Competition

  1. The entrant must have won the District Competition to be eligible to enter the Ontario Association of Agricultural Societies Competition at the convention.
  2. In the case where the District winner is unable to send an entry to the convention then the 2nd prize district winner will be eligible to enter.
  3. The size of the tarts must be full size tarts. (no mini or bite size tarts)
  4. A total of 6 tarts will be required to be shown.
  5. Tarts must not contain fruit or nuts (ie., no raisins, no pecans)
  6. Tarts must be on a clean, sturdy plate (no paper plates) inside of a clear plastic bag with the exhibitor’s name, address, and District represented using the entry tag provided.
  7. 1st, 2nd, and 3rd place entries will not be returned to exhibitor but will be placed for auction at the convention.

Provincial Prize Money: ~1st – $50.00; 2nd – $30.00; 3rd – $20.00, donated by Gay Lea Foods Co-Operative.

Full Rules at:  https://ontarioagsocieties.com/assets/competitions/2020/Butter-Tart-Competition-2020.pdf

 

Learn More about OAAS Competition

There are rules and guidelines to follow in order to move on.  Be sure that you understand what your requirements are in order to be eligible

 

23. Peach Pie, covered

Candy:

  1. Chocolate fudge, no nuts (4)
  2. Caramel corn, 2 cups
  3. Nuts and Bolts, 2 cups

Baking for Men Only: (must be prepared and baked by man only)

  1. Chocolate chip cookie, with nuts (4)
  2. Blueberry muffin (4)
  3. Butter tart, with nuts (no raisins) (4) **may use commercial tart shells for this entry**

Class J Specials:

  1. Lady Director’s Special—Rhubarb pie – covered. All entries are to remain until the close of fair on Sunday. The first prize winning entry becomes the property of the Agricultural Society to be auctioned off on Saturday at 3 pm. Prizes: ~ 1st – $20.00; 2nd – $15.00; 3rd – $10.00; 4th – $5.00
  2. Verna Jean Speers—Covered raisin pie—First prize entry retained by sponsor. Prizes: ~ 1st – $12.00; 2nd – $5.00; 3rd – $3.00
  3. In Memory of John Speers—Chocolate layer cake—First prize retained for auction. Prizes: ~ 1st – $12.00; 2nd – $5.00; 3rd – $3.00
  4. Driscoll Farms—Pecan pie 9”. First prize entry to be retained for auction. Prizes: ~ 1st – $12.00; 2nd – $5.00; 3rd – $3.00
  5. In Memory of Carolyn Heinmiller—Apple pie with crumb topping. First prize entry to be retained by sponsor (Michelle MacDonald). Prizes: ~ 1st – $12.00; 2nd – $8.00; 3rd – $3.00
  6. In Memory of Carolyn Heinmiller—Carrot cake with cream cheese icing (9×13 size). First prize entry to be retained by sponsor (Michelle MacDonald). Prizes: ~ 1st – $12.00; 2nd – $8.00; 3rd – $3.00
  7. Terms and Conditions of 36. a) and b): All entrants into the contest must submit entries that were made using the sponsor’s product. A product label must accompany each entry, as proof of purchase. Decision of the judge(s) will be final. Winner’s name and address must be submitted with each entry. All first place winners must submit recipe, proof of purchase, photograph and signed release form giving permission to the sponsors for use of the winner’s name, recipe and/or photograph in any other advertising or publicity without payment. All entries remain for display until close of fair.
  8. Robin Hood Flour – Best family favourite recipe contest—Pumpkin nut loaf. Prizes: ~ 1st – $25.00 Product Certificate; 2nd – $10.00 Product Certificate
  9. Crisco Best Family Favourite Recipe Contest—Maid of honour tart (4) Prizes: ~ 1st – $25.00 Product Certificate; 2nd – $10.00 Product Certificate
  10. Foodland Palmerston—Apple pie (covered) Prizes: ~ 1st – $20.00 voucher; 2nd – $10.00 voucher; 3rd – $5.00 (paid by the Agricultural Society). Apple pie is to be made with Compliments Pure Lard. An empty carton and a receipt from Foodland, Palmerston to be included as proof of purchase with each entry. First Prize to be retained by sponsor. Foodland Palmerston requests a picture of first prize winner to be taken with winning pie.
  11. Foodland Palmerston—Cherry pie. Prizes: ~ 1st – $15.00 voucher; 2nd – $10.00 voucher; 3rd – $8.00 voucher. Pie crust is to be made with Compliments flour. Filling to be made using, Compliments cherry pie filling to be purchased at Foodland, Palmerston. Logo cut out of Compliment’s flour bag, label also from pie filling and receipt from Foodland, Palmerston to be displayed with each entry as proof of purchase. First prize to be retained for auction on Saturday at 3:00 pm. Foodland, Palmerston requests a picture of first prize winner to be taken with winning pie.