competition details for culinary and baking arts

Transcription

Culinary and Baking Arts 2016
New Location – Cardinal Hall
What’s New, What’s Live
By popular demand...
LIVE Judging on the
CAKE Competition
Div #3102 July 29 at 12p
NEW - FAIR PHONE PHOTO DAY!
Sponsored by Gary Saunders & REZ Photography
ENTER ON SITE: Cardinal Hall, Creative/Youth Arts Center
Welcome Desk 9a-4p
ENTRY FEE:
$10 PER ENTRY (Cash Only)
AWARDS:
Half the entry fees collected will be distributed back in
awards as follows:
1st Place: 50%
2nd Place: 30%
3rd Place: 20%
Best of Show: $100
Fair
Phone
Photo Day
Competition
July 27
9a-4p
See Details
Judging Guidelines:
 Interest and focal point
 Impact and presentation (i.e. story telling;
universal appeal; evokes feeling or emotion)
 Representation of selected theme
You be the Judge:
July 31 (5p) Chili Cook-Off
COMPETITION DETAILS:
 Entrants must attend opening day at the Fair Wednesday, July 27.
 Awards will be mailed to winning contestants after the Fair via the entry
department.
 Photos must be taken via a phone and emailed via phone to:
[email protected] by 5p. Photos received after 5p will not be
accepted. Winners will be announced at 7p. Winners need not be present
to win.
 Each contestant will receive a Fair theme upon entering. The themes
are as follows:
-Agriculture (i.e. photos of animals, plants etc)
-Entertainment (i.e. roaming, music, All Ohio State Fair Band and
Youth Choir, etc.)
-Rides
-Food
-Arts (i.e. Cox Fine Arts, Creative/Youth Arts located in Cardinal Hall
and all other handcrafted items seen throughout the Fair)
SPREAD THE WORD!
New Competitions:
Crock-pot Creations with Chicken/Turkey – Div#3204
Turkey Grilling Competition – Div#3205
Yogurt Instead of Mayonnaise, Recipe Competition – Div#3207
New Entrant Awards:
Gold Medal Cookie Contest – Div#3201
Egg-citing and Devilishly Good – Div#3203
Egg-stra, Egg-stra – Div#3204
Chef Gary Saunders
New Demos this year include:
Appalachian/ Pioneer
Salad Day/Cooking with Veggies
Asian Cuisine
Chef Gary 2016 Demo Recipes
Other Culinary and Baking Arts Highlights:
July 29 & August 5 - Friday Family Night, 6-8p Sock Hop/Soda Shop
July 30 (10a) Deviled Egg Challenge – Div#3203
July 30 (2p) Grilling Competitions – Div#3205
NEW DAY! Tuesday, August 2 (12p) “Chopped” Cook-Off – Div#3202
August 3 (11a) Fruit Carving
August 4 (10a-5p) Foodie Days
August 5 (4:30p) Signature Wine Creation – Div#3206
Pick up your Daily Events Calendar at the Creative Arts Center for a complete listing
of events and activities.
3000 Series
Culinary and Baking Arts
Baking Arts ........................................................ Dept. 3100
Culinary Arts ..................................................... Dept. 3200
Food Preservation Arts ..................................... Dept. 3300
Cake Decorating ................................................ Dept. 3400
2016 Competitions
Total Awards Offered: $10,535
BAKING ARTS
BAKING ARTS
Baked Pies – 3101
1.
2.
3.
4.
5.
6.
7.
Any Crumb
Apple
Berry
Cherry
Peach
Any Fruit
Single Crust
Cakes – 3102
1.
2.
3.
4.
5.
6.
7.
pg 5
Angel Food
Carrot
Chocolate
Pound
White
Other Favorite
Heirloom Recipe
1.
2.
3.
4.
5.
6.
pg 6
Candies – 3103
Cookies &
Pastries – 3104
Bar Cookie
Chocolate Chip
Drop Cookie
Molasses Cookie
Oatmeal Cookie
Peanut Butter Cookie
Pressed Cookie
Scotch Shortbread
Gluten Free Cookie
All other Cookies
Any Filled Pastry
Cake Box Cookie
12. Cake Box Cookie
7.
8.
9.
10.
pg7
1. Chocolate Fudge
2. Vanilla Fudge
3. Peanut Butter Fudge
4. Other Fudge
5. Chocolate
6. Nut Clusters
7. Nuts
8. Divinity
9. Caramels
10. Truffles
11. Other Candy/Confection
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Honey &
Bee items – 3105
pg.8
11.
12.
13.
Bread
Brownies
Pie
Cake
Cookies
Honey Water/
Extra White
Honey White
Honey Extra
Light Amber
to Light Amber
Honey Amber and
Dark Amber
Honey Creamed/
Granulated
Honey Frames
Honey Gift Item
Beeswax Chunk
CAKE DECORATING
pg 9
1.
2.
3.
4.
5.
6.
7.
1. Cookie
“Chopped”
Cook-Off – 3202
pg 15
1. Professional Chef
2. Amateur Chef
pg 12
CAKE DECORATING
1.
2.
3.
4.
4.
pg 28
Gold Medal Flour
pg 14
Cookie Contest – 3201
White
Whole Wheat Bread
Favorite Bread - Savory
Favorite Bread - Sweet
Cinnamon Rolls
Rolls - Savory
Rolls - Sweet
Cake Decorating
(Bgr) – 3401
Cake Decorating
(Adv-Pro) – 3403
1. Decorated Cake 2+ Tiers
2. Decorated Cake 1 Layer
CULINARY ARTS
Muffins - Any Variety
Scones
Coffee Cake
Cornbread
Gingerbread
Vegetable Bread Loaf
Fruit Bread Loaf
Yeast Breads – 3107
pg 27
1. Decorated Cake 2+ Tiers
2. Decorated Cake 1 Tier
Quick Breads – 3106 pg 11
1.
2.
3.
4.
5.
6.
7.
Cake Decorating
(Int) – 3402
pg 27
Decorated Cake 2+ Tiers
Decorated Cake 1 Layer
Youth Dec. Cake 2+ Tiers
Youth Dec. Cake 1 Layer
Youth Dec. Cake 1 Layer
Don’t forget to Check out the Arts and
Crafts Competitions!
Deviled Egg
Live Challenge – 3203
1. Amateur
EGGstra,
EGGstra – 3204
1.
2.
3.
4.
5.
6.
7.
pg 16
pg 17
Chicken/Turkey and Noodle
Poultry Crock-pot Creation
Frittata/Quiche
Brownie
Cupcake
Cheesecake
Bundt Cake
Grilling
Competition – 3205
pg 18
1. Sausage
2. Turkey
Ohio Wines
Love at First Sip – 3206 pg 19
1. Entree or Side Dish
2. Dessert
3. Wine Mixer
Yogurt Instead – 3207
1. Entree or Side Dish
The Arts Policies and Procedures
Chili
Cook-Off – 3208
1. Mild
2. Medium
3. Hot
pg 21
FOOD PRESERVATION
Jams/Marmalades/
Butters – 3301
pg 23
Jellies – 3302
pg 23
Pickles &
Relishes – 3303
pg 24
Preserved Fruits
& Vegetables – 3304
pg 24
Sauces – 3305
pg 25
1.
2.
3.
4.
5.
6.
7.
1.
2.
3.
4.
Apple Butter
Berry Jam
Cherry Jam
Orange Marmalade
Peach Butter
Peach Jam
All Other
Berry
Grape
Pepper
All Other
1. Pickles
2. Pickled Beets
3. All Other
1. Fruits
2. Vegetables
1.
2.
3.
4.
5.
Applesauce
BBQ Sauce (Not Honey)
Salsa
All Other
Honey BBQ
Quick Links
Creative Arts
pg 20
Fine Arts
Youth Arts
Creative Arts welcomes
more than 52,000 visitors
and receives more than
2000 entries!
There are more than 250 this year, from quilts to weaving,
fashion to photography, emerging arts to antiques. We
showcase the talents and creative diversity of Ohioans.
Ohio State Fair.com
CULINARY ARTS
Recipe Form
Enter Online
Culinary and Baking Arts Information
Please read The Arts Policies and Procedures before continuing.
Important Dates:
Entry deadline.
 June 20
Culinary Arts delivered. Please refer to specific division notes for important information.
 July 23 (11a-5p)
Culinary Arts delivered. Cake Decorating received by 2p, Judging 2:30p.
 July 24 (12p-5p)
 July 27 – August 6 Creative Arts hours of operation, 9a-9p daily.
Creative Arts hours of operation 9a-6p.
 August 7
Entry pick-up 7p-9p (carry-out only; entrance on grounds not permitted after 7p).
 August 7
Entry pick-up 10a-8p
 August 8
Basic Entry Guidelines:
 ONLINE ENTRY ONLY.
 Refer to specific divisions for a list of items that may be entered.
 Items entered in the wrong class may be changed at judge’s discretion.
 Best of Show winners are selected from 1 st place winners (unless division states otherwise). Judges may choose not
to award a BOS.
 Judging competitions are closed to the public unless otherwise stated in the specific divisions as open judging.
Eligibility
 You are not required to win at a county fair in order to enter at the Ohio State Fair.
 Only one contestant’s name is permitted per entry, with contestant meeting entry criteria (i.e. if an age bracket is
stated, the contestant must meet the requirements).
 Contestant must be 11 years of age or older as of January 1 of the current year (unless division states otherwise).
 Contestant must reside in the state of Ohio to be eligible to compete.
 Professionals are prohibited from entering (unless division states otherwise) and are defined as follows: A person who
makes their general salary from the culinary and baking industry.
Fees




The online entry fee for Creative Arts is $10 plus $1 per class entry.
Contestant fees and entry fees will not be refunded for cancelled/non-exhibiting entries.
Overpayments of less than $5 will not be refunded.
Contestants may enter the Culinary Arts live competitions on the day of the competition for $60 (cash only) per
competition.
Entry Registration
 Contestants are encouraged to enter multiple classes and may enter two entries per class (unless division notes
otherwise).
 Click Enter Online. Follow instructions and complete the requested info.
 Entry Information (i.e. tags, tickets, info) will be mailed to you in July. Upon receipt, double check all
information. If there are questions, please contact the entry department at [email protected] or call 614644-4052.
Ohio State Fair.com
Recipe Form
Enter Online
2
Culinary and Baking Arts Information continued
Delivery of Entries
 Entries will only be accepted on the designated date and hours listed in the specific Information Packets.
 Please bring any forms required for the competitions entered.
 Recipe and/or Preparation Process required and must be typed on the Ohio State Fair Recipe Form and submitted with each
entry on the appropriate delivery date (failure to follow these steps will result in disqualification).
 ALL FORMS MUST BE TYPED. Entries will not be accepted if the required forms are not typed. All forms are
available online and can be filled out (typed) online, and then printed.
Pre-fair Delivery to Creative Arts Center located in Cardinal Hall:
 Saturday, July 23 from 11a-5p and Sunday, July 24 from 12p-5p (decorated cakes 12p-2p)
 Exit I-71 at 17th Avenue and go west. You will pass the Ohio State Highway Patrol Academy. At Velma Avenue; turn right.
Cardinal Hall will be on your left. Follow Delivery Signs.
 Please see division notes for specific delivery dates/times.
Fair Deliveries
 July 27 – August 7 – Exit I-71 at 17th Avenue and go west. When you arrive at the Fair’s parking plaza, travel in the left
lane to the parking booth. Show the attendant your Gate 2 Unload/Load parking pass (this pass will be mailed to you by the
Entry Department in July along with your Contestant tag). Proceed to Gate 2 and show the attendant your Gate 2
Unload/Load parking pass. You will have 15 minutes to deliver your exhibit. You will then move your vehicle and pay $5 to
park in the main parking lot. This same procedure will be used for all culinary competitions that have drop off dates during
the Fair. NOTE: Admission tickets are required for contestants to enter the gates each day they attend the Fair.
Pick-Up Procedures
 Contestants are required to pick up their entries on Sunday, August 7 from 7p-9p (carry-out only; entrance on
grounds not permitted after 7p) or Monday, August 8 from 10a-8p on a first-come basis. Follow Pick-up Signs.
 Items remaining after 8p on August 8 will be disposed of by Fair Management.
 If a contestant requests that someone pick up his/her items, a letter of authorization and claim tag are required.
 Contestants must enter where directed, sign in and wait until their name is called. Have your claim
tags ready.
 When the contestant’s name is called a staff member will escort only the artist to designated areas to collect entered
items.
 When items are collected, the contestant is required to sign and date the release sheet (confirming that all entries
have been picked up).
HELP SET THE GUINNESS WORLD RECORD
LARGEST ICE CREAM EATING CONTEST
AT THE OHIO STATE FAIR
Wednesday, August 3, 2016
Registration begins at 11a, Contest starts at 11:30a
East side of the Cox Fine Arts Center, just south of
Kiddieland
(rain location Cardinal Hall)
Must be 16 years of age or older to participate
Ohio State Fair.com
Recipe Form
Enter Online
3
Total Awards Offered: $3,497
Dept. 3100
BAKING ARTS
SPONSORS:
Domino Sugar
King Arthur Flour
Ohio State Beekeepers Association
The Peanut Shoppe
Baked Pies ........................................................... Div #3101
Cakes ................................................................... Div #3102
Candies ................................................................ Div #3103
Cookies & Pastries ............................................. Div #3104
Honey & Bee Items ............................................ Div #3105
Quick Breads ...................................................... Div #3106
Yeast Breads ....................................................... Div #3107
Entry Deadline: June 20
Department Notes:
 Please refer to The Arts Policies and Procedures and specific division notes for important information.
 Entries are limited to amateur bakers, no professionals.
 Unless noted as an open judging competition, judging is scheduled promptly to assure entry freshness.
 These competitions require Recipe and/or Processing Preparation typed on the Ohio State Fair Recipe Form and submitted
with each entry on the appropriate delivery date (failure to follow these steps will result in disqualification).
 Recipes may not be exhibited in more than one class.
 Contestants who placed (won awards) in 2015 may not enter the same recipe(s) in 2016.
 Creative Arts may remove any display items that lose visual appeal during the Fair.
 Entry tag should be attached securely to the disposable base or container.
 First, second and third place ribbons may be picked up any time during the Fair from a staff member.
Ohio State Fair.com
Recipe Form
Enter Online
4
Baked Pies
$255 Awards Offered
Delivery: July 28 (1p-2p)
Div# 3101
Open Judging: July 28 (2p)
Sponsor: Domino Sugar
Division Notes:








Pie entries may be 8”, 9” or 10” made with traditional pastry shells.
Pies may not contain uncooked eggs.
Crumb crusts are not permitted for single crust pies.
Recipe is required for the crust and filling.
Deliver entry in a pie pan of your choice.
Pies and non-disposable pie pans will be available for pick up one hour after judging is complete.
First and second place winners will be displayed.
Please note all awards are Domino Sugar Coupons: 1 st place is (4) $5 coupons, 2nd place is (3) $5 coupons.
Judging Guidelines:





Appearance
Flavor and balance of ingredients
Tenderness and consistency of filling (when cut)
Texture of crust
Uniformity of browning
www.dominosugar.com
CLASS
COUPONS
1st 2nd
1. Any Crumb Pie ............................................................................................................................................................. 4
2. Apple, two crust ............................................................................................................................................................ 4
3. Berry, two crust (i.e. blackberry, blueberry, etc.) ......................................................................................................... 4
4. Cherry, two crust ........................................................................................................................................................... 4
5. Peach, two crust ............................................................................................................................................................ 4
6. Any Fruit Pie, two crust (not listed above or combination) .......................................................................................... 4
7. Any Single Crust Pie
(i.e. pumpkin, pecan, lemon; but please no highly perishable fillings) .......................................................................... 4
3
3
3
3
3
3
3
Best of Show ...................................................................................................................................1 Coupon, Apron and Rosette
Ohio State Fair.com
Recipe Form
Enter Online
5
Cakes
$251 Awards Offered
Delivery: July 29 (11a-12p)
Div# 3102
Open Judging: July 29 (12p)
Sponsor: Domino Sugar
Division Notes:
LIVE JUDGING!






New date and open judging (cakes dropped off before July 29, 11a-12p will be refused).
Entries are to be whole cakes (baked from the recipe submitted).
Cakes in classes 2, 3 and 5 may be two or three layer cakes with frostings and fillings.
Entries are to be delivered on a disposable plate or cardboard with a clear disposable wrapping.
Cakes must be made from scratch, no box mixes.
Class 7 must use recipe provided on bottom of this page.
Judging Guidelines:
 Appearance
Pleasing to the eye
Unfrosted: smooth, uniform, light brown
Frosted: even covering, smooth or swirled attractively
 Texture
Fine even grain, thin cell walls, and feathery light
 Flavor
Delicate, well blended flavor
Sweet flavor, free from strong flavor
Taste, ingredient balance
 Crumb
Smooth and velvety
Light and tender
Slightly moist
Pleasing color
www.dominosugar.com
CLASS
AWARDS
1st 2nd 3rd
1. Angel Food (bottom up, un-iced)........................................................................................................................ $15
2. Carrot Cake (favorite icing) ................................................................................................................................ $15
3. Chocolate Cake (including German; favorite icing) ........................................................................................... $15
4. Pound Cake (un-iced) ......................................................................................................................................... $15
5. White Cake (favorite icing) ................................................................................................................................ $15
6. Other Favorite Cake (other than listed, icing optional) ....................................................................................... $15
7. Heirloom Recipe (see recipe below) ................................................................................................................... $15
$10
$10
$10
$10
$10
$10
$10
$8
$8
$8
$8
$8
$8
$8
Best of Show ........................................................................................................................................................ $20 and Rosette
Sour Cream Layer Cake
¾ cup butter, softened
3 cups sugar
1 ¼ cups sour cream
5 eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 teaspoon salt
¼ cup buttermilk
2 teaspoons vanilla
Carmel Icing
½ cup (1 stick) butter
1 cup brown sugar
⅓ cup milk
3 cups powdered sugar
½ teaspoon salt
Heat oven to 325 degrees. Lightly grease and flour three 9-inch cake pans.
Cream together butter, sugar and sour cream. Beat in eggs one at a time. Stir in baking
soda, salt and vanilla. Alternate adding flour with the buttermilk. Stir until just combined.
Pour into pans and bake 28 to 35 minutes, until center springs to the touch.
Wait until cake is cooled, then frost in between layers, on the sides and on top of the
cake.
Melt butter in a small saucepan. Stir occasionally until it is just brown and foamy.
Stir in brown sugar and milk. Stir until it begins to bubble around the edges. Allow to
cool slightly. Stir in powered sugar and salt vigorously.
If icing is too thick to spread, stir in more milk, 1 tablespoon at a time. Frost cake in
between layers, on top and on the sides quickly.
Drizzle with caramel sauce and nuts to finish your creation.
Enter your Cupcake Recipe in the Egg-stra, Egg-stra! competition, Division #3204
6
Ohio State Fair.com
Recipe Form
Enter Online
Candies
$403 Awards Offered
Div# 3103
Delivery: July 28 (11a-12p) Open Judging: July 28 (12p)
Sponsor: The Peanut Shoppe
Division Notes:
 Candy entries are to be a cooked sugar mixture (soft ball, hard crack, etc.) resulting in a sweet product that may or
may not be covered with chocolate or other coating or other confection containing ingredients combined with
minimal to no cooking/heating.
 An entry is nine pieces of candy on a disposable plate inside a locked or zipped plastic bag.
Judging Guidelines:







Texture
Flavor
Eye Appeal
Shape
Size
Color
Gloss
CLASS: Fudge
AWARDS
1st 2nd 3rd
1. Chocolate (with or without nuts) .................................................................................................................... $15
2. Vanilla (with or without nuts) ......................................................................................................................... $15
3. Peanut Butter (with or without nuts) ............................................................................................................... $15
4. Other Fudge (not listed above) ....................................................................................................................... $15
$10
$10
$10
$10
$8
$8
$8
$8
Best of Show.......................................................................................................................................................$20 and Rosette
CLASS: Other Than Fudge
AWARDS
1st 2nd 3rd
5. Chocolate (no nuts; dipped or dropped) ......................................................................................................... $15
6. Nut Clusters (pralines, turtles) ........................................................................................................................ $15
7. Nuts (any variety or combination; one cup) ................................................................................................... $15
8. Divinity ........................................................................................................................................................... $15
9. Caramels .......................................................................................................................................................... $15
10. Truffles (any flavor) ........................................................................................................................................ $15
11. Other Favorite Candy/Confection (not listed above) ....................................................................................... $15
$10
$10
$10
$10
$10
$10
$10
$8
$8
$8
$8
$8
$8
$8
Best of Show ......................................................................................................................................................$20 and Rosette
Ohio State Fair.com
Recipe Form
Enter Online
7
Cookies and Pastries
$436 Awards Offered
Div# 3104
Delivery: July 23 (11a-5p) July 24 (12p-5p)
For sponsorship opportunities contact Sandy Libertini at [email protected]
Division Notes:
 An entry is six cookies on a disposable plate inside a locked or zipped plastic bag.
 Class 11 must be created using a premade dough product found in your grocer’s refrigerator section. The product used
must be included in your recipe. What a great way to get together with the kids and create!
 Class 12 must be created with the use of a box cake mix.
Judging Guidelines:
 Appearance: Crust - color uniform characteristic of type; good proportion; shape regular, even, uniform.
 Texture and Tenderness: Thin (rolled, icebox, pressed), crisp and tender; drop, sheet or bar cookies; soft and tender, even
grain, tender but holds together well.
 Flavor: Free from excessive flavoring, well blended.
CLASS : Cookie
AWARDS
1st 2nd 3rd
1. Bar (two or more layers) ................................................................................................................................. $15
2. Chocolate Chip ................................................................................................................................................ $15
3. Drop (no chocolate chip) ................................................................................................................................. $15
4. Molasses .......................................................................................................................................................... $15
5. Oatmeal (with or without raisins) .................................................................................................................... $15
6. Peanut Butter (any type) .................................................................................................................................. $15
7. Pressed (shaped with mold or tool) ................................................................................................................. $15
8. Scotch Shortbread (any shape) ........................................................................................................................ $15
9. Gluten Free (any) ............................................................................................................................................. $15
10. Other than listed above .................................................................................................................................... $15
$10
$10
$10
$10
$10
$10
$10
$10
$10
$10
$8
$8
$8
$8
$8
$8
$8
$8
$8
$8
Best of Show ...................................................................................................................................................... $20 and Rosette
CLASS: Almost Homemade, Pastries and Cookies
AWARDS
1st 2nd 3rd
11. Any Filled Pastry ............................................................................................................................................. $15
12. Cake Box Cookie ............................................................................................................................................. $15
$10 $8
$10 $8
Best of Show ...................................................................................................................................................... $20 and Rosette
Use Gold Medal Flour and enter another favorite cookie recipe in the Gold Medal Flour Cookie Contest,
Division #3201
Enter your Brownie Recipe in the Egg-stra, Egg-stra! Competition, Division #3204
Ohio State Fair.com
Recipe Form
Enter Online
8
Honey and Bee Items
$780 Awards Offered
Div# 3105
Open Judging: July 27 (2p); (Classes 6-13)
Sponsor: Ohio State Beekeepers Association
Division Notes:




Honey must be the only source of sweetening.
Full cakes, pies and bread loafs are required.
Baking entries (brownies, cookies) are to be delivered on a disposable plate inside a locked or zipped plastic bag.
Bee/Honey Gift Item (class 13) must be in basket or other container. These entries should weigh no more than 10 lbs. with
70% of the products made by the contestant.
 Participants should provide three (3) 1 lb. jars for honey entries (classes 7-11). Entries should be in glass honey jars;
Queenline or Gamber classic jars are the standard.
 Classes 1-5 must include local honey and its source listed in
the recipe.
Judging Guidelines:
Baking (classes 1-5):
35% Flavor
20% Attractively displayed
20% Texture (dry, moist, course or fine)
15% Attractiveness of product (over cooked, under cooked,
symmetry, etc.)
10% Correctly meeting the Fair guidelines
Honey (Extracted or Liquid, classes 6-9):
25% Freedom from crystals and impurities including froth
20% Color and clarity
20% Flavor and aroma
20% Density (moisture content between 16 and 18.6 percent)
5% Appearance, suitability and uniformity of containers
10% Uniformity and accurate volume of honey
Honey (Granulated, class 10):
30% Firmness and uniformity of set, absence of froth and
impurities and general condition of honey
20% Flavor and aroma
20% Texture of granulation (smooth and fine)
15% Color
10% Appearance, suitability and uniformity of containers
5% Uniformity and accurate volume of honey
Ohio State Fair.com
www.ohiostatebeekeepers.org
Honey in Extracting Frames (class 11):
25% Quality of honey
25% Cappings: whiteness, completeness, evenness and
freedom from stain
20% Uniformity of color of honey throughout the combs
20% Thickness of comb for ease of uncapping
10% General appearance
Bee/Honey Gift Item (class 12):
30% General appearance
30% Quality of products
20% Originality
20% Variety of products
Beeswax (class 13):
30% Color; light yellow (such as undamaged by propolis
and iron stain)
25% Cleanliness (free from surface dirt, honey and
impurities)
15% Uniform appearance of all wax in entry
15% Freedom from cracking, shrinkage and marks
15% Aroma
Recipe Form
Enter Online
9
Honey and Bee Items continued
Div# 3105
CLASS: Honey Baking
AWARDS
1st 2nd 3rd
1. Breads (full loaf).............................................................................................................................................. $30
2. Brownies (6-8 pcs.) .......................................................................................................................................... $30
3. Pies (full pie) ................................................................................................................................................... $30
4. Cakes (full cakes; unfrosted) ........................................................................................................................... $30
5. Cookies (6-8; unfrosted) .................................................................................................................................. $30
$20
$20
$20
$20
$20
$10
$10
$10
$10
$10
Best of Show (classes 1-5) ............................................................................................................................................... Rosette
CLASS: Honey
AWARDS
1st 2nd 3rd
6. Honey, Water White and Extra White 0-17mm (3 each 1-lb glass jars) .......................................................... $30
7. Honey, White 34mm (3 each 1-lb glass jars) ................................................................................................... $30
8. Honey, Extra Light Amber to Light Amber 48-83mm (3 each 1-lb glass jars) ............................................... $30
9. Honey, Amber and Dark Amber above 83mm (3 each 1-lb glass jars) ........................................................... $30
10. Honey, Creamed/Granulated (3 each 1-lb containers) ..................................................................................... $30
$20
$20
$20
$20
$20
$10
$10
$10
$10
$10
Best of Show (classes 6-10)............................................................................................................................................. Rosette
CLASS: Honey, Other
AWARDS
1st 2nd 3rd
11. Honey Frames (2 per entry, any size bee proof case) ...................................................................................... $30 $20 $10
12. Bee/Honey Gift Item (10 lb limit, 70% products of the contestant) ................................................................ $30 $20 $10
13. Beeswax Chunk (single piece, minimum of 1-lb)............................................................................................ $30 $20 $10
Best of Show (classes 11-13) ........................................................................................................................................... Rosette
Honey Bee Photography has moved to our Creative Arts Division #4309, Photography, Classes 4 and 11.
Enter your Honey BBQ Sauce in our Culinary Arts Division #3305, Sauces, Class 5.
www.ohiostatebeekeepers.
org
Ohio State Fair.com
Recipe Form
Enter Online
10
Quick Breads
$686 Awards Offered
Div# 3106
Sponsor: King Arthur Flour
Division Notes:
 Contestants must use at least ½ cup King Arthur Flour. Exhibitor must bring the opened bag of King Arthur Flour or
submit a UPC label from the flour bag when he/she submits the entry. King Arthur Flour is widely available in local
grocery stores. For product information, recipe ideas and store locations go to: www.kingarthurflour.com
 Contestant must use own recipe.
 Entries are to be delivered on a disposable plate inside a locked or zipped plastic bag.
 Entries in classes 1-2 (muffins, scones) should submit 6 pieces.
 Entries in classes 3-7 (cake, breads and loaves) should submit a whole baked product.
 Entries in classes 6-7 must use a standard size loaf pan (approx 9”x5”)
 All entries accepted with/without nuts unless specified otherwise.
 No team entries, this contest is for individual competition.
Judging Guidelines:
 Shape: uniform, free from bulges on sides or top, characteristic of product.
Peaked top free of indentions (which indicates an underdone product).
 Crust: uniform browning characteristic of product.
 Product must be thoroughly baked.
 Texture: medium even crumb, free of large air pockets; moistness
characteristic of product.
 Flavor: well-blended flavor, flavor characteristic of product, ingredient
flavor balance.
www.kingarthurflour.com
CLASS
AWARDS
1st 2nd 3rd
1. Muffins (any variety) ...................................................................................................................................... $10
2. Scones ............................................................................................................................................................. $10
3. Coffee Cake .................................................................................................................................................... $10
4. Cornbread ....................................................................................................................................................... $10
5. Gingerbread .................................................................................................................................................... $10
6. Vegetable Bread Loaf ..................................................................................................................................... $10
7. Fruit Bread Loaf ............................................................................................................................................. $10
$8
$8
$8
$8
$8
$8
$8
Tote
Tote
Tote
Tote
Tote
Tote
Tote
Best of Show .................................................................................................................................................................... Rosette
In addition, each class will receive:
1st place: $50 gift certificate to the Baker’s Catalogue, www.kingarthurflour.com
2nd place: $25 gift certificate to the Baker’s Catalogue, www.kingarthurflour.com
Ohio State Fair.com
Recipe Form
Enter Online
11
Yeast Breads
$686 Awards Offered
Div# 3107
Sponsor: King Arthur Flour
Division Notes:
 Contestants must use at least ½ cup King Arthur Flour. Exhibitor must bring the opened bag of King Arthur Flour or
submit a UPC label from the flour bag when he/she submits the entry. King Arthur Flour is widely available in local
grocery stores. For product information, recipe ideas and store locations go to: www.kingarthurflour.com
 Contestant must use own recipe.
 All entries must be submitted on a disposable container for judging. Submit one loaf.
 No team entries, this contest is for individual competition.
Judging Guidelines:
 Taste (50 %)
 Overall Appearance + Creativity (25 %)
 Texture (25 %)
www.kingarthurflour.com
CLASS
AWARDS
1st 2nd 3rd
1. White .................................................................................................................................................................. $10
2. Whole Wheat...................................................................................................................................................... $10
3. Savory ............................................................................................................................................................... $10
4. Sweet .................................................................................................................................................................. $10
5. Cinnamon Rolls.................................................................................................................................................. $10
6. Rolls – Savory (white, whole wheat; any shape) ............................................................................................... $10
7. Rolls – Sweet (i.e. pecan, etc.; any shape) ......................................................................................................... $10
$8
$8
$8
$8
$8
$8
$8
Tote
Tote
Tote
Tote
Tote
Tote
Tote
Best of Show ...................................................................................................................................................................... Rosette
In addition, each class will receive:
1st place: $50 gift certificate to the Baker’s Catalogue, www.kingarthurflour.com
2nd place: $25 gift certificate to the Baker’s Catalogue, www.kingarthurflour.com
Ohio State Fair.com
Recipe Form
Enter Online
12
Total Awards Offered: $5345
Dept. 3200
SPONSORS:
American Dairy Association, Mideast
Aramark
Gold Medal Flour
Holt Mechanical
Kroger
Ohio Grape Industries
Ohio Poultry Association
Sanfillipo Produce Co.
Schmidt’s Restaurant und Sausage Haus
Snowville Creamery
CULINARY ARTS
Gold Medal Flour Cookie Contest .................... Div #3201
“Chopped” Cook-off .......................................... Div #3202
Egg-citing and Devilishly Good ......................... Div #3203
Egg-stra Egg-stra! ........................................ …..Div #3204
Grilling Competition .......................................... Div #3205
Ohio Wines Love at First Sip Contest .............. Div #3206
Yogurt Instead of Mayonnaise Contest ............ Div #3207
Chili Cook-off ..................................................... Div #3208
Department Notes:
 Entries are limited to amateur chefs, no professionals, unless division notes otherwise.
 Recipe required and must be typed on the Ohio State Fair Recipe Form and submitted with each entry on the appropriate
delivery date (failure to follow these steps will result in disqualification).
 Contestants should not list anything in the recipe title or ingredients that would imply their identity (i.e. trademark, etc.).
 Recipes may not be entered in more than one class.
 Contestants who placed (won awards) last year may not enter the same recipe(s) in 2016.
 Winning entries will be displayed for as long as they have visual appeal.
 Entry tag should be attached securely to the disposable base or container.
 Limited heating and refrigeration facilities are available on the day of contests. Plan on a delivery time to facilitate a safe
serving temperature at the time of judging. The kitchen is off limits to anyone other than staff and judges.
 Returnable items are to be removed by 9p the day of judging. Serving pans must have the contestant’s # on the bottom.
 Contestants may not create a display of their entry unless stated differently in the division judging guidelines (the food entry
is being judged, not a display with props).
 Entries will be released within one to two hours following the competition (except those being displayed).
 Contestants are prohibited from having contact with the judges until the contest is complete.
Ohio State Fair.com
Recipe Form
Enter Online
13
Gold Medal Flour Cookie Contest
Div# 3201
$370 Awards Offered
Sponsor: General Mills / Gold Medal Flour
Division Notes:
 We're celebrating the most delicious and most award-worthy cookies at the fair. Create and enter your own unique
cookie recipe in the Gold Medal Flour Cookie Contest. Any style, size or shape (i.e. drop, pressed, bar) is welcome.
Simply use any premium quality Gold Medal™ flour. Prizes and gifts go to the top winners!
 Use the guaranteed premium quality of any Gold Medal flour (1 cup or more) to create any kind of cookie from
scratch.
 For product information, visit www.goldmedalflour.com or www.facebook.com/goldmedalflour.
 Limit one entry per person. You must be 18 years of age or older to enter.
 Entries are to be delivered 6 pieces on a disposable plate inside a locked or zipped plastic bag.
 Recipes should be named, original, unpublished, the sole property of entrant and not previously submitted to any other
contest. Entries must be submitted with 1) a Gold Medal flour proof of purchase or product label, 2) must be typed on
the Ohio State Fair Recipe Form.
 With entry submission, you accept all contest rules and agree to be bound by the judges’ decisions, which will be
final. You also agree that your winning recipe will become the property of Ohio State Fair and General Mills who
reserves the right to edit, adapt, copyright, publish, and use any or all of it for publicity, promotion or advertising in
any form of media without compensation to you. You hereby irrevocably authorize and grant permission to General
Mills and others licensed or otherwise permitted by it to use and distribute your name, address, voice and likeness for
any and all purposes, including publicity, advertising and trade purposes, by all means of publication including
electronic and Internet, without any obligation or liability to you and without any additional approval or consent. With
entry submission, you also acknowledge and agree that no claim relating thereto shall be asserted against General
Mills or any of its officers, directors, employees, agencies, representatives, successors, assigns or shareholders.
 The Contest is intended for amateur bakers only. Professional bakers or those who earn a significant portion of their
livelihood from baking may not enter the contest, nor can employees of General Mills, its parent, affiliates,
subsidiaries, agencies, and members of their immediate households.
 Taxes are the responsibility of the winner. Contest is void where prohibited or otherwise regulated by law.
 1st Place winners from any 2015 Gold Medal Flour Cookie Contest are not eligible to enter the 2016 Gold Medal
Flour Cookie Contest.
 NEW ENTRANT Honorable Mention. Judges will select the best recipe submitted by a first time entrant in the
contest who is not awarded a 1st, 2nd or 3rd Place prize. Winner will receive Ribbon, Award Certificate &
Celebratory Apron.
 Prize awards and certificates will be mailed directly to winners by Blue Ribbon Group.
Judging Guidelines:
 Appearance (40%)
 Flavor (40%)
 Texture (20%)
www.goldmedalflour.com
CLASS
AWARDS
1st 2nd 3rd
1. Gold Medal Cookie Contest .......................................................................................................................... $200 $100 $50
Each winner ......................................................................................................................... Ribbon, Award Certificate & Apron
Don’t forget our Cookies and Pastries competition, Division #3104, and enter another favorite cookie
recipe.
14
Ohio State Fair.com
Recipe Form
Enter Online
“Chopped” Cook-Off
$500 Awards Offered
Div# 3202
Delivery: August 2 (11a-12p) Open Judging: August 2 (12p-4p)
Sponsors: Aramark and Sanfillipo Produce Co.
Division / Contest Notes:
Note New Day, Professional Chefs are encouraged to enter!
 This on-site cook-off is a two-part competition.
 Contestants should bring their favorite 10 ingredients (not to include meat, fish or poultry). Please note that you are not
required to use all of these ingredients.
 In addition to your “favorite” ingredients, two (2) mystery ingredients will be provided that must be incorporated into
your recipe.
 Round One: contestants will create an appetizer within a 30 minute time period.
 Contestants not chopped from Round One, will continue on to Round Two.
 Round Two: top ranking contestants cook again to create and present an entrée and a side dish using the remaining
supplies and ingredients. Three (3) new mystery ingredients will be introduced that you must incorporate into your
dishes. (You may also use any remaining mystery ingredients from Round One, if you wish.)
 Contestants have 45 minutes to complete their entrée and side dish in Round Two.
 Dried spices, dried herbs, salt and pepper will not count as part of your ten ingredients; however, fresh basil, oregano,
dill and thyme will count as one of the 10 ingredients.
 A propane gas burner will be provided at each work station for your cooking needs.
 Bring your cooking pans, woks or pots along with needed cooking utensils and any unusual serving plate(s)/bowls.
Creative Arts will provide standard 12” white dinner plates for all contestants.
 Contestants to bring 2 cutting boards; 1 for meat and 1 for vegetables
 There will be a sharing station with small electrical appliances (i.e. food processor, blender, etc.).
 Place your entrée and side dish on the provided serving plate. If side dish is a soup, you will need to bring a one serving
size bowl (not to exceed 20 ounces). Please do not include eating utensils.
 Presentation is important and is limited to what you can fit on the serving plate. (i.e. garnishes, etc.).
 Competition is open to both amateur and professional chefs.
Judging Guidelines:




Taste (40%)
Creativity (25%)
Appearance (25%)
General appeal (10%)
sanfillipoproduce.com
www.aramark.com
CLASS: Professional Chef
AWARDS
1. Round One Challenge ......................................................................................................................................................Apron
1st
2nd
3rd
Round Two Challenge ......................................................................................................................................... $150 $100 $50
CLASS: Amateur Chef (i.e. age 11 and up, student chefs and all other non professionals)
AWARDS
2. Round One Challenge ......................................................................................................................................................Apron
1st
2nd 3rd
Round Two Challenge .......................................................................................................................................... $100 $75 $25
Ohio State Fair.com
Recipe Form
Enter Online
15
Egg-citing and Devilishly Good
$425 Awards Offered
Div# 3203
Live Celebrity Deviled Egg Challenge Kick-off: Saturday July 30 (10a)
Live Amateur Deviled Egg Challenge Check-In: Saturday July 30 (10:30a-11:00a)Competition begins at 11:00a
Open Judging Begins at 11:30a
Sponsors: Ohio Poultry Association and The Kroger Company
 There will be a kick-off competition “heat” for local celebrities and additional “heats” for amateur competitors.
 8 hard-boiled eggs will be provided. Contestants are required to bring all other ingredients, garnishes, utensils and
plates/display items. All perishable foods must be in unopened containers and properly stored according to food safety
guidelines.
 Contestants will have 30 minutes to develop their recipe/concept idea and prepare and serve.
 Deviled egg filling must be prepared onsite using competitor’s ingredients. 12 prepared egg halves will be prepared for the
judges.
 Amateur chefs only.
 Winning entries will be displayed the day of the competition and then replaced with a photo of the entry. All other entries will
be released immediately after judging.
 Winning recipes are the property of the Ohio State Fair and the Ohio Poultry Association and may be used in future
publications and/or highlighted on the Ohio Poultry Association (OPA) website.
 Upon check-in each contestant will receive a $10 Kroger Gift Card.
 NEW ENTRANT Award. Competition is open to amateur contestants who have not entered this competition in the past.
Judges will select the best recipe submitted by a first time entrant in the competition.
Judging Guidelines:
 Taste (50%)
 Creativity (25%)
 Appearance/Presentation (25%)
www.kroger.com
Ohio Eggs
Egg-stra, Eggstra Competitions
see division 3204 for
more ways to Egg-spress yourself
We have whipped up more egg-citement with our
New Entrant Awards found in Division
3203 and 3204
Let’s take it to the Egg-streme and
Let’s Talk Turkey in Division 3205
CLASS: Amateurs Only
AWARDS
1st
2nd 3rd
1. Deviled Egg Competition ............................................................................................................................ $250
$100
$50
Most Visually Appealing ................................................................................................................................................... Ribbon
First time entrant award (there will be one winner selected from all first-time entrants) ........................................................ $25
Local Celebrity Challenge Champion .............................................................................................. Rosette and Bragging Rights
16
Ohio State Fair.com
Recipe Form
Enter Online
Egg-stra, Egg-stra!
$525 Awards Offered
Div# 3204
Delivery July 30 (12p-12:30p) Open Judging July 30 (12:30p)
Sponsors: Ohio Poultry Association,
American Dairy Association, Mid-East and The Kroger Company
 Amateurs only.
 May enter two per class; however, each entry must be distinctively different.
 Only real dairy products may be used, substitution/imitation products are not permitted (i.e. goat cheese, almond milk, soy
milk, etc.).
 Classes 1-2 must be maintained at 165 degrees or will be disqualified.
 Class 3 must contain at least 8 eggs or 1 egg per serving.
 Classes 4 and 7 must contain at least 4 eggs.
 Class 5 must contain at least 3 eggs, be frosted or glazed and recipe must yield 18-24 cupcakes. Be creative!
 Class 6 must contain at least 3 eggs and be presented as 6 small individual cakes or 1 full size product.
 All entries should be delivered ready to present/display.
 All recipes must be homemade; no mixes.
 Winning entries will be displayed the day of the competition and then replaced with a photo of the entry. All other entries will
be released immediately after judging.
 Winning recipes are the property of the Ohio State Fair and the Ohio Poultry Association and may be used in future
publications and/or highlighted on the Ohio Poultry Association (OPA) website.
 Upon check-in each contestant will receive a $10 Kroger Gift Card.
 NEW ENTRANT Award classes 4-7. Competition is open to amateur contestants who have not entered this competition in
the past. Judges will select the best recipe submitted by a first time entrant from classes 4-7.
Judging Guidelines:
 Taste (50%)
 Creativity (20%)
 Presentation and Appearance (30%)
www.drink-milk.com
www.kroger.com
Ohio Eggs
Feeling Egg-cited and Devilish?
see division 3203 for
more ways
to Egg-spress
yourself
Egg-stend today’s Egg-citement with these family
friendly
challenges:
It’s Egg-sactly what you’ve been waiting for!
We have whipped up more egg-citement with our
We are Egg-static to announce our
New Entrant Awards found in Division
Crock-pot Creation Competitions!
3203 and 3204
Let’s take it to the Egg-streme and
Let’s Talk Turkey in Division 3205
CLASS: Crock-pot Creations
AWARDS
1st 2nd 3rd
1. Chicken or Turkey and Noodles (served in a crock-pot) ................................................................................. $50
2. Poultry Crock-pot Recipe (no noodles and prepared and served in a crock-pot) ............................................. $50
CLASS:
$30
$30
$20
$20
AWARDS
1st 2nd 3rd
3. Frittata/Quiche (prepare in a 9” pie pan or 10” skillet) .................................................................................... $50
4. Brownie (12 brownies should be displayed and ready for judging) ................................................................. $25
5. Cupcake (12 cupcakes should be displayed and ready for judging) ................................................................. $25
6. Cheesecake (may be individuals or larger on a display dish) .......................................................................... $25
7. Bundt Cake (should be displayed and ready for judging) ................................................................................ $25
$30
$15
$15
$15
$15
$20
$10
$10
$10
$10
Grand Champion of Class 1-2 ............................................................................................................................................ Rosette
Most Visually Appealing Class 3 ....................................................................................................................................... Ribbon
Grand Champion of Class 3 ............................................................................................................................................... Rosette
Grand Champion of Class 4-7 ............................................................................................................................................ Rosette
Most Visually Appealing Class 4-7 ................................................................................................................................... Ribbon
First time entrant award (there will be one winner selected from all first-time entrants in class 4-7) ..................................... $25
Ohio State Fair.com
Recipe Form
Enter Online
17
Grilling Competitions
$1000 Awards Offered
Div# 3205
Schmidt’s Contestants Check in: Saturday, July 30 (1:30p-2p) Live Cook-off: Saturday, July 30 (2p-4p)
Ohio Poultry Contestants Check in: Saturday, July 30 (5p-5:30p) Live Cook-off: Saturday, July 30 (5:30p-7:30p)
Sponsors: Ohio Poultry Association and
Schmidt’s Restaurant und Sausage Haus
 Schmidt’s Restaurant und Sausage Haus Grilling Cook-Off: Entries must be a grilling recipe with bratwurst (bulk or link
form) provided by Schmidt’s Restaurant und Sausage Haus as the main ingredient to be prepared with your choice of a side
or garnish and sauce.
 Ohio Poultry Association Turkey Grilling Cook-Off: The Ohio Poultry Association will provide contestants with a
selection of turkey products as the main ingredient to be prepared with contestants’ choice of a side or garnish and sauce.
Winners may be asked to submit their recipe upon conclusion of the event.
 Limited to the first 30 entries in each class. Contestants must be 21 years of age or older. Must show I.D. to compete.
 With entry submission you acknowledge and agree that no claim relating thereto shall be asserted against American Culinary
Federation Columbus Chapter, Schmidt’s Restaurant und Sausage Haus, Ohio Poultry Association or any of its officers,
directors, employees, agencies, representatives, successors, assigns or shareholders.
 Participants are responsible for bringing all ingredients and supplies to grill and present their entry. A Kenmore Elite 3 Burner
Dual Fuel Stainless Steel Gas Grill will be available for use per entrant.
 Class 1 - Recipe must be typed on the Ohio State Fair Recipe Form. List all ingredients with exact measurements in the order
used, including complete instructions, timing, number of servings, size of pans and dishes, plus any other information
important to the recipe’s preparation.
 Class 1 - Please include a brief explanation (100 - 250 words) of what inspired your recipe, including the history/heritage of
the recipe (can be a 100-year old recipe passed down for generations or a recent recipe you created with a family member or
close friend; the judges want to know why it’s special).
 Participants may only enter one recipe per class and must be present for judging.
 Participants will have 30 minutes to prepare and grill their recipe before judging.
 Additional details will be sent to entrants in July.
 Participants will have two minutes to tell the judges their recipe story and/or what inspired their recipe. Presentation is a
critical portion of this competition.
 Recipes become the property of the Ohio State Fair and Sponsors who reserve the right to publish, promote or advertise the
recipe and contestant’s names and photo without compensation.
Judging Guidelines:




Overall Taste (30%)
Presentation (25%)
Heritage Story (25%)
Uniqueness (20%)
www.schmidthaus.com
www.ohiopoultry.com
CLASS
AWARDS
1st
2nd
3rd
1. Schmidt’s Restaurant und Sausage Haus Grilling Cook-off ....................................................................$300
$125
$75
2. Ohio Poultry Association Turkey Grilling Cook-off ...............................................................................$300
$125
$75
Ohio State Fair.com
Recipe Form
Enter Online
18
Ohio Wines Love at First Sip
$675 Awards Offered
Div# 3206
Delivery: August 5 (3:30p-4p) Open Judging: August 5(3:30p)
Live Wine Mixer Competition Contestants check in from 4:30p-5p Mixing Begins at 5p
Sponsor: Ohio Grape Industries
Division / Contest Notes: Classes 1-2
 One entry per class, per contestant.
 Create a dish using at least 1 cup of Ohio wine; produced by a winery located in Ohio.
 Recipe must be typed on the Ohio State Fair Recipe Form and should note the type of wine used and the name/brand of
its Ohio-based winemaker.
 Contestant should plan delivery time to facilitate desirable serving temperature of entry.
 Contestant must bring the empty bottle of wine used in the recipe.
 Only winning entries will be displayed. All other entries will be released one to two hours after judging.
 Upon delivery each contestant will receive a gift from Ohio Grape Industries. The Best of Show winner will also receive
a gift basket from the Ohio Grape Industries valued at $150.
Judging Guidelines: Classes 1-3




Appropriate use of Ohio wine (40%)
Originality of recipe (20%)
Taste (20%)
Visual appeal (20%)
Division / Contest Notes: Class 3




Open to first 20 entries.
You will have up to 15 minutes to create and present your creation.
www.tasteohiowines.com
Must be 21 years of age and show proof of age at time of competition.
Contestants are required to bring all ingredients, supplies and equipment needed to complete, present/display their
original recipe. Be prepared to discuss your creation.
 All perishable foods must be in unopened containers and properly stored according to food safety guides.
 Recipe must include at least 1 Cup of Ohio wine; produced by an Ohio winery and fill 4 wine glasses of your choice.
CLASS: Open Judging
AWARDS
1st 2nd 3rd
1. Entrée or Side Dish (no soups) ......................................................................................................................... $100 $50 $25
2. Dessert.............................................................................................................................................................. $100 $50 $25
Best of Show ............................................................................................................................................ Rosette and Gift Basket
CLASS: Live Contest
AWARDS
1st 2nd 3rd
3. Signature Wine Creation (i.e. sangria, spritzer, smoothie) ............................................................................... $100 $50 $25
Ohio State Fair.com
Recipe Form
Enter Online
19
Yogurt Instead of Mayonnaise, Recipe Competition
Div# 3207
$500 Awards Offered
Delivery: August 6 (2p-2:30p) Open Judging: August 6(2:30p-4:30p)
Sponsor: Snowville Creamery
Division Notes:
Snowville Creamery, a grass-grazed milk company based in southern Ohio, invites you to enter our first "Yogurt instead of
Mayonnaise" competition. You may enter a recipe for any kind of dish: appetizer, side dish, main dish or dessert. Our only
requirement is that you must use a minimum of 1/2 cup of your favorite flavor of Snowville yogurt--instead of mayonnaise--in
your recipe. Be imaginative and create the best-tasting dish you can!
Snowville Creamery is known throughout Ohio and beyond for its commitment to local, sustainable and fresh milk products.
Our milks are minimally processed and delivered to your grocery store in less than 48 hours from production. Now, all
Snowville Creamery yogurts are made with the milk of A2 tested cows!
 With entry submission, you accept all contest rules and agree to be bound by the judges’ decisions, which will be final.
You also agree that your winning recipe will become the property of Ohio State Fair and Snowville Creamery who reserves
the right to edit, adapt, copyright, publish, and use any or all of it for publicity, promotion or advertising in any form of
media without compensation to you. All recipes become the property of Snowville Creamery. The company reserves the
right to reformulate, publish, post online, and/or advertise recipes and the winning contestants’ names, hometowns,
photographs, voices, and/or likenesses. Recipe must be the sole property of entrant and not previously submitted to any
other recipe or cooking contest.
 Entries must be submitted with 1) an empty container of our product used in your recipe as proof of purchase, 2) must be
typed on the Ohio State Fair Recipe Form.
 Entrants must be 18 years of age or older.
 This contest is intended for amateur chefs only. Professional chefs or those who earn income from cooking may not enter
the contest. Limit one entry per person. Employees of Snowville Creamery and their immediate families are not eligible.
Judging Guidelines:




Taste (40%)
Appearance (30%)
Ease of preparation (20%)
Creativity (10%)
http://www.snowvillecreamery.com /
CLASS: Open Judging
AWARDS
1st 2nd 3rd
1. Yogurt Instead of Mayonnaise Recipe ...........................................................................................................$300 $125 $75
Ohio State Fair.com
Recipe Form
Enter Online
20
Chili Cook-Off
$1350 Awards Offered
Div# 3208
Delivery: July 31 (4p-5p) Public Sampling and Voting: July 31 (5p-6p)
Sponsor: Holt Mechanical
 Winners selected by people’s choice vote.
 It is the contestant’s responsibility to have someone available to serve their chili throughout the competition. Ohio State Fair
staff will not be available.
 Be prepared to talk about your chili recipe.
 Must be delivered in a 7-8 quart crock-pot.
 Recipe to fill a 7 quart crock-pot.
 Chili to be removed immediately following competition. Photos of winners will be displayed in the Creative Arts Center during
the Fair.
Judging Guidelines:
 Flavor (60%)
 Appearance (40%)
CLASS
AWARDS
1st
2nd 3rd
1. Mild .............................................................................................................................................................. $250
2. Medium ......................................................................................................................................................... $250
3. Hot ................................................................................................................................................................ $250
$125 $75
$125 $75
$125 $75
Holt Mechanical
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Dept. 3300
SPONSORS:
FOOD PRESERVATION ARTS
Ohio State Beekeepers Association
Robert Rothschild Farm
Jams, Marmalades & Butters ............................Div #3301
Jellies ....................................................................Div #3302
Pickles & Relishes ...............................................Div #3303
Preserved Fruits and Vegetables .......................Div #3304
Sauces ...................................................................Div #3305
Delivery: July 23 (11a-5p) and July 24 (12p-5p)
Open Judging: July 28 (10a)
PP
Department Notes:
 Recipe and/or Preparation Process required and must be typed on the Ohio State Fair Recipe Form and submitted with each
entry on the appropriate delivery date (failure to follow these steps will result in disqualification).
 Entries must be heat-processed following basic canning guidelines.
 Entries suspected of being commercially prepared will be disqualified.
 Entries must have a positive seal.
 Package as specified in item’s divisions/class, typically a colorless glass jar filled and sealed.
 Jars with metal lids providing a vacuum seal must be used for all canning sections.
 Attach the round completed label (to the top of the jar) and entry tag before delivery.
 Items should be prepared in the last 12 months (July 2015-July 2016).
 Contestants are invited to attend the open judging on July 28 but it is not required.
 The seal on each entry will be broken at time of pick-up.
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Jams, Marmalades and Butters
$153 Awards Offered
Sponsor: Robert Rothschild Farm
Div# 3301
Division Notes:
 Required Jar: Half-pint
 Recipe and/or Preparation Process required and must be typed on the Ohio State Fair Recipe Form and submitted with
each entry on the appropriate delivery date (failure to follow these steps will result in disqualification).
Judging Guidelines:








Butters are pureed fruit cooked to a smooth thick consistency.
Jams made from crushed fruits cooked to a smooth consistency that will mound up on a spoon (but not jelly firm).
Marmalades contain small pieces of fruit or citrus peel evenly suspended in a transparent soft jelly.
Smoothness: tender fruit with smooth texture.
Color and Clearness: shiny fruit color, marmalades with suspended citrus.
Consistency & texture: tender and will mound in spoon, not tough, sticky or gummy and spreads easily
Jar fill: filled 1/8” from the top and water bathed processed (no paraffin).
Flavor
CLASS
AWARDS
1st 2nd 3rd
1. Apple Butter ........................................................................................................................................................ $10
2. Berry Jam............................................................................................................................................................. $10
3. Cherry Jam........................................................................................................................................................... $10
4. Orange Marmalade .............................................................................................................................................. $10
5. Peach Butter ......................................................................................................................................................... $10
6. Peach Jam ............................................................................................................................................................ $10
7. All Other (not listed above) ................................................................................................................................. $10
$5
$5
$5
$5
$5
$5
$5
$4
$4
$4
$4
$4
$4
$4
Best of Show........................................................................................................................................................ $20 and Rosette
Jellies
$96 Awards Offered
Div# 3302
Sponsor: Robert Rothschild Farm
Division Notes:
 Required Jar: Half-pint
Judging Guidelines:






Color: pronounced and natural.
Clearness: transparent and sparkling.
Crystals: without signs of crystallization.
Consistency: tender, breaks with distinct cleavage, angles hold shape, should not be syrupy, sticky or tough.
Jar fill: filled 1/8” from the top and water bathed processed (no paraffin).
Flavor
CLASS
AWARDS
1st 2nd 3rd
1. Berry..................................................................................................................................................................... $10
2. Grape .................................................................................................................................................................... $10
3. Pepper................................................................................................................................................................... $10
4. All Other (not listed above) .................................................................................................................................. $10
$5
$5
$5
$5
$4
$4
$4
$4
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Pickles and Relishes
$77 Awards Offered
Div# 3303
Division Notes:
 Required Jar: Pint
Judging Guidelines:






Size and shape: uniform size and shape.
Texture: firm (not tough, soft or flabby)
Color: as near to the natural color as possible.
Proportion of pickles to liquid: jar filled with pickles and filled with liquid to cover.
Jar fill: filled 1/2” from the top and processed in a boiling water bath.
Tasting is not required by the judges in this Division
CLASS
AWARDS
1st 2nd 3rd
1. Pickles ..................................................................................................................................................................$10
3. Pickled Beets ........................................................................................................................................................$10
4. All Other (not listed above) ..................................................................................................................................$10
$5
$5
$5
$4
$4
$4
Preserved Fruits and Vegetables
$125 Awards Offered
Div# 3304
Division Notes:
Judging Guidelines:





Fruits and tomatoes must be processed in a boiling water bath or pressure canner.
Low-acid vegetables must be processed in a pressure canner.
Color: that of natural fruit or vegetables.
Liquid: appropriate for product and method of processing.
Appearance: uniformly well-ripened products, no defective or overripe fruits or vegetables, only young and tender
vegetables should be canned.
 Appropriate size: uniformity of shape and size appropriate for product.
 Pack: attractiveness of package should be considered (but not time wasting fancy packs) and arrangement with reference
to symmetry and best use of space within the jar.
 Tasting is not required by the judges in this Division.
CLASS
AWARDS
1st 2nd 3rd
1. Fruit (any kind, including tomatoes) ..................................................................................................................$25 $15 $10
2. Vegetables (any kind) .........................................................................................................................................$25 $15 $10
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Sauces
$156 Awards Offered
Div# 3305
Sponsors: Ohio State Beekeepers Association
Division Notes:
 Class 5 must include local honey and its Ohio source listed in the recipe.
Judging Guidelines:






Fruits and tomatoes must be processed in a boiling water bath or pressure canner.
Low-acid vegetables must be processed in a pressure canner.
Color: that of natural fruit or vegetable. Liquid – appropriate for product and method of processing.
Appropriate Size: uniformity of shape and size appropriate for product.
Appearance: uniformly well-ripened products, no defective vegetables, only young & tender vegetables should be used.
Pack: attractiveness of package should be considered (but not time wasting fancy packs) and arrangement with reference to
symmetry and best use of space within the jar.
 Flavor
CLASS
AWARDS
1st 2nd 3rd
1. Applesauce ....................................................................................................................................................... $10
2. BBQ Sauce (other than honey) ........................................................................................................................ $10
3. Salsa ................................................................................................................................................................. $10
4. All Other (not listed above)............................................................................................................................. $10
5. Honey BBQ Sauce (honey must be the main source of sweetener) ................................................................ $30
$ 5
$ 5
$ 5
$ 5
$20
$ 4
$ 4
$ 4
$ 4
$10
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Dept. 3400
CAKE DECORATING
SPONSORS:
Cake Decorating – Beginner .............................. Div #3401
Cake Decorating – Intermediate ....................... Div #3402
Cake Decorating – Advanced ............................ Div #3403
Anonymous
Delivery: July 23 (11a-5p) and July 24 (12p-2p)
Judging begins 2:30p July 24
Department Notes:
 Recipes not required.
 Cake themes must be in good taste, at the discretion of Fair management.
 Any icing technique may be applied; however, plastics should be used sparingly only to complete a theme.
 Bases and supports are the responsibility of the contestant. Table space to complete assembly of tiered entries will be available at
point of delivery.
 Entries may not exceed 30” in length or width (with the exception of wedding cakes).
 Entries must be the sole work of the person entering and must have been made within the current year.
 Entry tag must be attached securely to the base or a lower part of the entry.
Division Notes – Decorated Cakes:
 Read the descriptions of each section to help determine your decorating skills and level which to enter.
 There are three groupings of entries based on the experience of the contestant: Beginner, Intermediate and Advanced.
 Count your previous winnings. Three first places in one level or winning a best of show, graduates you to the next level
up. Find your level, and then create your cake.
 Best of Show winners in the intermediate level must advance to the next level.
 Business cards and/or advertising are only permitted in the Advanced/Professional Level (division 3403).
 Decorated cake entries may utilize forms and dummy cake, but the techniques exhibited must be reproducible with real cake and
icing.
 Decorated cakes should have an attractive foil-covered board or base that compliments the entry.
 A cake board or plate should be two inches larger than the base cake decorations. Example: an 8” cake should be placed on a 10”
base.
 Wedding cake tiers should be proportional to the base cake.
Judging Guidelines:
 Overall Appearance (40%)
Attractive, appropriate for occasion, artistically executed design, good proportion, balance, pleasing color selection and use,
well executed cake coverings. Appropriate, appealing and non-distracting entry bases or substrates are also a consideration.
 Techniques (35%)
Difficulty of skills demonstrated, uniformity and precision of workmanship.
 Originality (25%)
Creative, unique, clever adaptation of another idea (i.e. borders, flowers, writing, ruffles, icing, beads, gum paste, fondant,
figure, piping, flow-in, etc.).
People’s Choice Awards
July 27 – August 3
Vote for your favorite Decorated Cake and more!
On August 4 People’s Choice Award winners will
be announced & rosette placed.
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Cake Decorating – Beginner Level
$236 Awards Offered
Sponsors: Anonymous
Div# 3401
Division Notes:
 Beginner Level: contestant has less than two years decorating experience, was self-taught or has not taken more than two
courses of cake decorating lessons.
 Decorating techniques should be done with royal icing or butter cream.
 Be creative with shapes and sizes.
CLASS
AWARDS
1st 2nd 3rd
1. Decorated Cake (two or more tiers, separated or stacked) ................................................................................. $50
2. Decorated Cake (single tier) ............................................................................................................................... $50
3. Decorated Cake (two or more tiers, separated or stacked) youth ages 11-17 ..................................................... $15
4. Decorated Cake (single tier) youth ages 11-17 .................................................................................................. $15
$25
$25
$10
$10
$10
$10
$ 8
$ 8
Best of Show Class 1-2 ...................................................................................................................................................... Rosette
Best of Show Class 3-4 ...................................................................................................................................................... Rosette
Be sure to enter your cupcakes in Egg-stra, Eggstra! Division 3204, Class 4!
Cake Decorating – Intermediate Level $350 Awards Offered Div# 3402
Division Notes:
 Intermediate Level: contestant is beyond beginner’s skills, won four or more first place awards in beginner level at any
previous cake competitions, has decorated more than two years and/or has had classes beyond basics.
 Techniques may be carried out in any type of icing (i.e. butter cream, royal, fondant, gum paste).
 Entrant must use at least three decorating techniques.
 Be creative w/shapes and sizes.
CLASS
AWARDS
1st 2nd 3rd
1. Decorated Cake (two or more tiers, separated or stacked) ............................................................................... $100 $50 $25
2. Decorated Cake (single tier) ............................................................................................................................. $100 $50 $25
Be sure to enter your cupcakes in Egg-stra, Egg-stra! Division 3204, Class 4!
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Cake Decorating
$500 Awards Offered
Professional/Advanced Level
Div# 3403
Division Notes:
 Advanced Level: contestants have decorated more than two years or taken at least three courses in cake decorating;
those who use butter cream and royal icing comfortably, have worked with special techniques such as cocoa painting,
sugar molding, marzipan, figure piping, gum paste, fondant or flow-in, and air brushing; those who taught on a small
scale or won three first place awards in an intermediate level in any previous cake competitions.
 Contestants associated with a cake decorating business may provide a business name and information placed on a
5”x7” sign that will be posted in front of their entry.
CLASS
AWARDS
1st 2nd 3rd
1. Decorated Cake (two or more tiers, separated or stacked) ...............................................................................$150 $75 $25
2. Decorated Cake (single tier) .............................................................................................................................$150 $75 $25
Best of Show ......................................................................................................................................................................Rosette
Be sure to enter your cupcakes in Egg-stra, Egg-stra! Division 3204, Class 4!
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competition details for culinary and baking arts

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