Department O-25 Foods & Nutrition Rose Hanson – 715-234-3968 Cathy Amdall, Kaye Leaman Superintendents Open Class Judging Tuesday of Fair Week at 9:00 am Entries must be brought in between 9:00 am and 5:00 pm on Monday of fair week. • • • •

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All articles in this department will be cut in half by the judges and tested. Do not put frosting on cakes and cookies, except decorated cakes. Not more than one premium will be awarded any exhibitor under any one class number. All entries must be on small paper plates and MUST be in zippered plastic bags. Breads may be wrapped in Ziploc bags. All open class Home Economics entries must be in place by 5 p.m. on Monday of fair week. Judging will be Tuesday.

DIVISION A: BREADS AND ROLLS Yeast Breads and Rolls Class Number 1. Bread, white – 1 loaf 2. Bread, rye – 1 loaf 3. Bread, graham/whole wheat – 1 loaf 4. Bread, oatmeal – 1 loaf 5. Bread, French – 1 loaf 6. Bread, herb, any kind – 1 loaf 7. Bread, fruit – 1 mini loaf 8. Breadsticks – 3 9. Bagels – 3 10. Caramel rolls – 3 rolls 11. Dinner rolls – 3 rolls 12. Buns – 3 buns 13. Fancy cinnamon rolls – 3 rolls 14. Pecan rolls – 3 rolls Bread Machine Bread Class Number 15. Bread, white – 1 loaf 16. Bread, wheat – 1 loaf 17. Bread, rye – 1 loaf 18. Bread, sweet – 1 loaf 19. Bread, other – 1 loaf Quick Breads Class Number 20. Nut bread – 1 mini loaf 21. Zucchini bread – 1 mini loaf 22. Batterbread, any kind – 1 mini loaf 23. Corn bread – 1 mini loaf 24. Baking powder biscuits – 3 biscuits

25. 26. 27. 28.

Muffins – 3 muffins Muffins, microwaved – 3 muffins Quick breads, microwaved – 1 mini loaf Crackers – 6 crackers

DIVISION B: CAKES AND COOKIES Class Number 1. Oatmeal cookies – 3 2. Molasses cookies – 3 3. Peanut butter cookies – 3 4. Chocolate cookies – 3 5. Chocolate chip cookies – 3 6. White sugar cookies, rolled – 3 7. Cookies, decorated – 3 8. Cookies, any other – 3 9. Doughnuts, yeast – 3 10. Doughnuts, any other kind – 3 11. Coffee cake, quick, ½ cake 12. Coffee cake, yeast, ½ cake 13. Devils food cake, unfrosted, ½ cake 14. Sponge cake, unfrosted, ½ cake 15. White layer cake, unfrosted, ½ cake 16. Angel food cake, unfrosted, ½ cake 17. Chiffon cake, unfrosted, ½ cake 18. Spice cake, unfrosted, ½ cake 19. Any other cake, unfrosted, ½ cake 20. Decorated cake 21. Decorated gingerbread type house 22. Brownies – 3 23. Bars, any other kind – 3 DIVISION C: PIES Class Number 1. Apple pie, small 2. Berry pie, small 3. Cherry pie, small 4. Pecan pie, small DIVISION D: CANDY Class Number 1. Fudge, 1” square – 4 pieces 2. Sea Foam – 4 pieces 3. Fondant – 4 pieces 4. Peanut brittle – 4 pieces 5. Carmels – 4 pieces 6. Molded Chocolate – 4 pieces 7. Dipped Chocolate – 4 pieces 8. Any other candy – 4 pieces DIVISION E: FOREIGN FOODS Class Number 1. Fattigmand – 3 2. Sand Bakkels – 3 3. Krumkake – 3 4. Lefsa – 3 5. Foreign bread

6. 7. 8. 9. 10. 11. 12.

Foreign cakes Pretzels – 3 Rosettes – 3 Danish Pastry – 3 Kolaches – 3 Pizelles – 3 Any other (baked items only) Premiums for Divisions A-E Blue $5.00; Red $4.00; White $3.00; Pink $2.00

DIVISON F: FOOD PRESERVATION 1. A regulation jar must be used for each exhibit (one which has the name bonded on the glass and is non colored. All metal rings are to be removed from jars. Use ½ pint, pint, or quart jars. 2. Safe canning methods must be used or the product will be disqualified. Tomatoes must not be canned by open kettle method and must have lemon juice or acid treatment. 3. ALL CANNING MUST HAVE BEEN DONE SINCE PRIOR YEAR’S FAIR 4. Jams and jellies must be in standard jars with self-sealing lid – no paraffin 5. There is no limit as to how many exhibits can be shown, but only one per class number 6. A 3x5 card with the following information must be attached to entry tag or it will be disqualified a. Name of Product b. Date Canned c. Method of Preparation (Hot Pack or Cold Pack) d. Method of Processing (Boiling Water or Pressure Canner) e. Time of Processing f. Indicated how much lemon juice or acid was added to tomato products g. Indicate recipe source (Example: UW Extension bulletins, Ball Blue Book, etc.) Canned Fruit Class Number 1. Applesauce 2. Plums 3. Peaches 4. Rhubarb 5. Black Raspberries 6. Red Raspberries (wild) 7. Red Raspberries (tame) 8. Grapes 9. Cherries 10. Crab Apples 11. Apples (whole, quartered, or sliced) 12. Blueberries 13. Blackberries 14. Any other fruit Canned Vegetables and Meat Class Number 15. Tomato juice

16. 17. 18. 19. 20. 21. 22. 23. 24. 25.

Tomatoes, whole or quartered Other tomato product Salsa Corn, whole kernel Peas Green beans, cut Wax beans, cut Mixed vegetables Meat, any kind Any other canned item Jam Class Number 26. Strawberry jam 27. Raspberry jam 28. Blackberry jam 29. Preserves 30. Marmalade 31. Any other Jelly Class Number 32. Plum jelly 33. Grape jelly 34. Strawberry jelly 35. Raspberry jelly 36. Chokecherry jelly 37. Apple jelly 38. Any other jelly Fruit Butters Class Number 39. Apple Butter 40. Peach Butter 41. Any other fruit butter Pickles Class Number 42. Chow Chow 43. Sweet Pickle Relish 44. Ripe Cucumber Pickles, Sweet 45. Dill Pickles 46. Bean Pickles 47. Watermelon Pickles 48. Mixed Pickles 49. Beet Pickles 50. Cauliflower Pickles 51. Tomato Catsup 52. Mincemeat 53. Pepper Relish 54. Fruit Relish 55. Any other pickle 56. Any other relish Other Class Number 57. Dehydrated fruit (in Ziploc bag) 58. Dehydrated vegetable (in Ziploc bag) Premiums for Division F Blue $5.00; Red $4.00; White $3.00; Pink $2.00