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Home > Virtual Fair > Exhibitors (Open Class) > Baking

Baking

Baking Department Entry Rules:

1 of 2

BAKING (S)

Co-Superintendents:

Kristine Brown

fhbrownka@gmail.com

Kelley Unger

kjb.unger@gmail.com

FOR THIS YEAR ONLY: There will be two judged contests: Virtual and Virtual/Tasted. An online slide show will be created with the virtual entries by “fair opening” on August 12th. Recipes will be compiled into an E-book for downloading and e-mailed to all entrants. The virtual/tasted awards will be announced online the day after they are judged.

VIRTUAL CONTEST – Submit entries online July 1- August 1 and include:
Picture #1 of the ENTRANT with their whole item or sheet of small items
Picture #2 of a required sample described below in Class section
Picture #3 of recipe either typed or handwritten.
Virtual entries will be considered for white, red and blue ribbons.

TASTED CONTEST – Dates to be determined based on entries
Along with your virtual entry (above) indicate your desire to have your entry tasted. A follow up e-mail will be sent to you to sign up for a drop off time on the indicated day and directions on what sample to bring August 12-15. Tasted entries will be eligible for Best of Lot (cookies), Best of Class, Best of Show and Special Merit.

Awards

Special trophy for “Best Apple Pie” with Keeper plaque donated by Printonyx, Inc.

Special Merit Awards will be considered including "Best Chocolate Chip Cookie," "Best of Theme."

RULES:

  1. All exhibits must be homemade from scratch. No packaged mixes will be accepted. Even decorated cakes may be judged on their recipe/taste, if it comes to a tie.
  2. Exhibitors are limited to 8 entries in this department.
  3. Cream filled pies and pastry which normally require refrigeration will be eligible in the VIRTUAL CONTEST ONLY. This includes cream cheese frostings.
  4. Submission of recipe used is optional, but is REQUIRED to be considered for a Blue, Best of Class, Best of Show or Special Merit Ribbon.
  5. Youth entries by persons under 16 years and under will be judged separately in every category.
  6. Virtual entries must be submitted online July 1-August 1.
  7. Samples for Tasted entries should be delivered to the judging area between 5:00 and 7:00 pm on the night(s) of judging to be announced and will be judged throughout the evening. Appointments required by separate entry sent August 2nd after Virtual Entries deadline.

VIRTUAL/TASTED ITEMS WILL BE JUDGED WILL BASED ON THE FOLLOWING CRITERIA:

  • Overall Appearance
  • Consistency (size and shape)
  • Aroma (not for virtual entry only)
  • Flavor (not for virtual entry only)
  • Moistness, crispness and/or crumb texture
  • Creativity (appearance, ingredients, etc.)

Judging will be based on merit; therefore multiple blue, red and white ribbons may be awarded. Only Cookies will be judged by Lots (if sufficient entries are submitted).

CLASS I: COOKIES

Lot 1: Drop cookies (with fruit, nuts, candy or chocolate)

Lot 2: Brownies and bar cookies

Lot 3: Rolled cookies (cut out) & refrigerator cookies (sliced)

Photo #1: Entrant with whole sheet/pan of cookies

Photo #2: Close-up of four cookies laying side by side, flat, one cut in half with center displayed.

CLASS II: CAKES, CUPCAKES & TORTES

This class includes: iced or plain, white, yellow, chocolate, Bundkuchen, Kugelhoff, chiffon or angel food, upside down, fruit or vegetable, tortes, and undecorated cupcakes.

Photo #1: Entrant with whole cake/torte or tray of cupcakes

Photo #2: Close-up of upright piece of cake/torte or four cupcakes (one cut in half with center displayed).

CLASS III: DECORATED CAKES, CUPCAKES & COOKIES

Photo #1: Entrant with whole cake/torte or tray of cupcakes/cookies

Photo #2: Close-up ofupright piece of cake/torte or three cupcakes/cookies plus one cut in half with center displayed.

CLASS IV: YEAST BREADS

This class includes: white, wheat, rye, sourdough, french, braided bread, specialty rolls, sweet rolls, fancy or braided rolls, pretzels, and bread sticks.

Photo #1: Entrant with whole loaf or tray of rolls, pretzels or breadsticks.

Photo #2: Close-up ofupright 3” slice of bread or three rolls, pretzels or breadsticks plus one cut in half with center displayed.

CLASS V: QUICKBREADS

Photo #1: Entrant with whole loaf.

Photo #2: Close-up of upright 3” slice of bread from center of loaf/ring.

This class includes: banana, apple sauce, fresh or dried fruit, nut, spiced, zucchini, carrot, tea ring, and coffee cake.

CLASS VI: BREAKFAST BREADS

This class includes: biscuits, scones, muffins, and croissants.

Photo #1: Entrant with tray breakfast breads.

Photo #2: Close-upofthree rolls, pretzels or breadsticks plus one cut in half with center displayed.

CLASS VII: PIES & TARTS

This class includes: apple, berry, beach or nectarine, cherry, rhubarb, nut, cobbler and other fruit/crust combinations. CREAM, CUSTARD, OR WHIPPED CREAM BASED PIES ACCEPTED ONLY IN VIRTUAL CONTEST.

Photo #1: Entrant with whole pie/tart.

Photo #2: Close-up of cut piece of pie/tart (taken when cooled)

CLASS VIII: CANDY

This class includes: divinity, fudge, taffy, peanut brittle, caramel, and other candy (cooked only).

Photo #1: Entrant with tray of candies or whole pan of candy before cutting.

Photo #2: seven pieces of candy plus one cut in half and displayed

CLASS IX: Healthful Baked Goods

This class includes whole grain cereal, as well as any items that are vegan, gluten free, dairy free or egg free OR is low in sugar, fat, salt and additives. Submit entry using requirements from closest baked good Classes I-VIII (above). If granola or other cereal, submit image of 1-2 cups in a glass jar held by entrant for photo #1 and spread out a cup on a plate for photo #2 close-up. RECIPE required so that "healthful" aspects can be determined.

CLASS X: HERITAGE RECIPES

These should be old family favorites and may be any category of baked goods Classes I-VIII. Submit entry using requirements from closest baked good Classes I-VII (above). Entry will be judged against other Heritage Recipes only (unless considered for best of show). Presentation is important and the recipe with a history of your family’s use of this recipe is required. Family pictures may be part of the recipe and history document.

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