Home > Fair > Exhibit at the Fair > Culinary Department

Culinary Department

Ellen Boggs & Jane Gibb, Superintendent

ENTRIES CLOSE TUESDAY, AUGUST 6th, 10:00 A.M.
For questions call the Fair Office at 503-842-2272

ENTRY RULES
1. Any article exhibited at the Tillamook County Fair must have been prepared

or processed in Tillamook County.

2. No more than one entry per person will be accepted in each lot.
3. Persons making entries in Girls or Boys, ages 9 thru 16, may not enter

identical articles in adult classes.

4. Individuals who bake for profit are ineligible.
5. All canned foods must have been canned since the last Tillamook County Fair.
6. Be sure all entries are processed by recommended canning processes

available at extension office.

7. All canned products must be put in a clean, clear jar. RINGS MUST BE

LEFT ON JARS, and in good condition.

8. Each jar MUST be neatly labeled, giving the name of the product, the date

canned, time processed and processing method.

9. All jars should have a label with the owner’s name on the bottom.
10. Jams and Jellies MUST be sealed with a two-piece lid and processed

according to USDA standards. No paraffin.

11. The judge will open jams and jellies, pickles and relishes.
12. All dried food must have a label with type of dryer used, length of drying

time, any prep treatment of product and product name.

13. No commercial mixes allowed for baked goods.
14. In order to avoid food waste, the department will retain only a portion of

baked goods exhibits for display. Bring whole exhibit and department will cut a portion for exhibiting and return remaining exhibit to exhibitor.

15. Superintendent will be responsible that exhibits are entered in the right

Class and Lot.

16. ALL EXHIBITS MUST REMAIN INTACT UNTIL 9:00 P.M. ON AUGUST

10th.

17. Tillamook County Fair Board will NOT be responsible for the theft or

breakage of any entry.

Special Contests

* SPECIAL AWARDS *

The Bizeau Dentistry Award - $30 will be given to the boy or girl, 5-8 yr. old of Culinary Arts whose entry is outstanding
The Bizeau Dentistry Award - $30 will be given to the boy or girl, 9-16 yr. old who has the best Jam/Jelly entry
Peggy Parker Award - $10 will be given to the boy or girl in youth division of Culinary Arts whose entry is outstanding.
Lorena Weber Memorial Award - $25 cash will be given by Tom Weber, Jr. to an entry selected by the superintendent as Best of Show exhibit.
Queen of the Kitchen Award - $20 will be given in honor of Lorene Phillips to the adult female whose entry is outstanding.
King of the Kitchen Award - $15 will be given by Bob Reed to the adult male whose entry is outstanding in baked goods.
Princess of the Kitchen Award (5-8 yrs. old) - $10 will be given by The Pancake House to a female youth whose entry is outstanding in baked goods.
Prince of the Kitchen Award (5-8 yrs. old) - $10 will be given by The Pancake House to a male youth whose entry is outstanding in baked goods.
Princess of the Kitchen Award (9-16 yrs. old) - A $10 Gift Card from the Rodeo Steak House & Grill will be given to a female youth whose entry is outstanding in baked goods.
Prince of the Kitchen Award (9-16 yrs. old) - A $10 Gift Card from the Rodeo Steak House & Grill will be given to a male youth whose entry is outstanding in baked goods.
Superintendent’s Award - $10 and a Special Award Ribbon will be given to an outstanding cookie entry, any age group.
Marlene Trent Best Cake Award - $25 will be given by Marlene Trent to an entry chosen by the superintendent as the best cake.
Mike Trent Bread Award - $100 will be given by Mike Trent to an adult whose entry is chosen outstanding in the yeast bread class by the superintendent.
The Stelzig Family Awards - $10 will be given by the Stelzig Family to a girl or boy, age 9-16 for the best decorated cake and $15 to an adult for the best decorated cake.
The Bizeau Dentistry Award - $30 will be given by Bizeau Dentistry to a girl or boy, age 9 – 16 for the best jam/jelly entry.
The Bizeau Dentistry Award - $30 will be given by Bizeau Dentistry to a girl or boy, age 5 – 8 for whose entry is most outstanding.
Kathy Maffin Memorial Award- $25 will be given by Suzanne Weber to the best decorated cake in Class 19.

Class 17 – Yeast Breads, 1 Loaf

Lot #:
1. Bread, white
2. Bread, whole or cracked wheat
3. Bread, Sourdough
4. Cinnamon rolls, 4
5. Light rolls, 4
6. Doughnuts, raised, 4
7. Coffee cake
8. Any sweet yeast bread
9. Gluten Free
10. Any other type not listed

Class 18 – Quick Breads

With Baking Powder

Lot #:
11. Coffee cake, all kinds
12. Bread, zucchini
13. Blueberry muffins, 4
14. Corn bread or 4 corn muffins
15. Banana
16. Banana Nut
17. Pumpkin
18. Muffin, bran
19. Muffin, fruit
20. Muffin, any other
21. Doughnuts, sweet, 4
22. Baking powder biscuits, 4
23. Scones
24. Any other quick bread

Class 19 – Cakes

Cakes frosted

Lot #:
25. White
26. Carrot
27. Chocolate
28. Spice
29. Decorated cake, any shape displayed on 12” cardboard base.

Edible or inedible decorations are okay.

30. Fair Theme cake, any shape displayed on 12” cardboard base.

Edible or inedible decorations are okay.

31. Any other not listed

Cakes without frosting

Lot #:
32. Oatmeal
33. Pound
34. Cheesecake
35. Carrot
36. Zucchini
37. Upside-down cake
38. Bundt cake, all others
39. Fruitcake, light or dark
40. Any cake not listed

Class 20 – Pies

Bring whole pies, one slice to be kept, no mixes allowed. If pies spoil they will
be removed from the show.
Lot #:
41. Apple, 2-crust
42. Cherry, 2-crust
43. Berry, 2-crust
44. Dutch apple
45. All other fruit pies
46. Cream
47. Pecan or other nut
48. Pumpkin pie
49. Other pies
50. Fruit cobbler
51. Berry cobbler
52. Lemon Meringue

Class 21 – Cookies

Lot #:
53. Oatmeal, 4
54. Ginger, 4
55. Sugar, 4
56. Peanut butter, 4
57. Chocolate chip, 4
58. Oatmeal chocolate chip, 4
59. Oatmeal raisin, 4
60. Bar, 4
61. Brownies, chocolate, 4
62. Snicker doodles, 4
63. Spritz, 4
64. Sugar-free, any variety, 4
65. Biscotti
66. No bake cookie
67. Any other not listed, 4

Class 22 – Candies

Lot #:
68. Divinity, ¼ pound
69. Fudge, ¼ pound
70. Peanut butter fudge, ¼ pound
71. English toffee, ¼ pound
72. Chocolate dipped candy, ¼ pound
73. Candy, miscellaneous, judged together

Remember: All Entries in Classes 23-29 Need:
1. Neat Label
2. Name of Product
3. Date Canned
4. Time Processed
5. Processing Method

Class 23 – Jams, Jellies, Preserves

Jams and Jellies must be sealed with a two-piece lid and processed according to USDA standards. No paraffin. Will be opened by Judge
Lot #:
74. Blueberry jam
75. Loganberry jam
76. Raspberry jam
77. Strawberry jam
78. Boysenberry jam
79. Marionberry jam
80. Apricot jam
81. Apricot-pineapple jam
82. Blackberry jam
83. Peach jam
84. Any low sugar or sugar-free jam
85. Freezer jam, raspberry
86. Freezer jam, strawberry
87. Freezer jam, any
88. Any other jam
89. Apple butter
90. Any other butter
91. Any marmalade
92. Blackberry jelly
93. Current jelly
94. Loganberry jelly
95. Strawberry jelly
96. Raspberry jelly
97. Apply jelly
98. Any other jelly
99. Chutney

Class 24 – Canned Fruit

Lot #:
100. Apricot
101. White cherry
102. Black cherry
103. Peaches
104. Pears
105. Canned pie filling, apple
106. Canned pie filling, berry
107. Canned pie filling, other
108. Applesauce
109. Fruit combination
110. Blueberries
111. Any other not listed

Class 25 – Vegetables

Lot #:
112. Beans, string
113. Beets
114. Carrots
115. Tomatoes
116. Sauerkraut
117. Any other not listed

Class 26 – Pickles & Relishes

Will be opened by judge.

Lot #:
118. Zucchini relish
119. Cucumber relish
120. All other relish not listed
121. Dill
122. Sweet cucumber, chunk or sliced
123. Sweet cucumber, whole
124. Pickled beets
125. Bread and butter
126. Dilly beans
127. Any other pickle not listed

Class 27 – Canned Meats and Fish

Lot #:
128. Elk
129. Salmon
130. Tuna, ½ or 1 pint
131. Smoked fish
132. Chicken
133. Beef
134. Any other

Class 28 – Miscellaneous, Canned

* Recipe Required

Lot #:
135. One dish meals*
136. Salsa*
137. Syrup, blackberry
138. Syrup, any other
139. Juice

Class 29 – Girls or Boys 9 thru 16 Yrs. of Age

Lot #:
140. Bread, white, 1 loaf
141. Cinnamon rolls, 4
142. Baking powder biscuits, 4
143. Banana nut bread, 1 loaf
144. Zucchini bread, 1 loaf
145. Muffins, 4
146. Carrot cake, frosted
147. Any other cake, frosted
148. Cupcakes, 4, frosted
149. Decorated cake, any shape, displayed on 12” cardboard base
150. Cake or cupcakes, unfrosted
151. Ginger cookies, 4
152. Oatmeal cookies, 4
153. Oatmeal raisin, 4
154. Oatmeal chocolate chip, 4
155. Chocolate chip cookies 4
156. Sugar cookies, 4
157. Brownies, all types, 4
158. Snicker doodles, 4
159. Bar cookies, 4
160. Peanut butter cookies, 4
161. No bake cookies, 4
162. Any other cookies, 4
163. Freezer Strawberry jam
164. Freezer Blackberry jam
165. Freezer Raspberry jam
166. Any other jam
167. Raspberry jelly
168. Any other jelly
169. Berry pie filling
170. Sugar Free
171.Canned Fruit
172. Raspberry Jam
173. Rice Krispy Bar
174. Apple Pie
175. Cherry Pie
176. Any other pie
177. Cobbler

Class 30 – Boys or Girls 5 thru 8 Yrs. of Age

Lot #:
178. Oatmeal cookies, 4
179. Oatmeal chocolate chip, 4
180. Chocolate chip cookies, 4
181. Snicker doodles, 4
182. Peanut butter cookies, 4
183. No bake cookies, 4
184. Cakes
185. Cupcakes
186. White Chocolate Chip Cookies
187. Bar Cookies
188. Rice Krispy Bar
189. Cobbler

Class 31 – Gift Baskets

All lots must contain 5 (or more) different homemade or preserved items,
presented in a basket. Basket size not to exceed 24" in diameter. Craft items
may be used, but do not count as required items in basket.
Lot #:
190. Country Nights & Carnival Lights
191. Any birthday basket

Remember: All Entries Need:
1. Neat Label 4. Time Processed
2. Name of Product 5. Processing Method
3. Date Canned

Class 32 – Dried Foods

(To be exhibited in glass jars or vacuum packed. Minimum amount listed below.) Recipe required for dried meat. Smoked items must specify pretreatment of product.
Lot #:
192. Apples, ½ Cup
193. Pears, ½ Cup
194. Pineapple, ½ Cup
195. Bananas, ½ Cup
196. Any fruit, ½ Cup
197. Any vegetable, ½ Cup
198. Fruit leathers, any
199. Trail Mix, 1 Cup
200. Herbs, any

Class 33 – Goat Cheese

(All exhibits need to have label attached identifying processing method used, flavors used, herbs and if rennet is used)
Lot #:
201. Soft

Culinary Department

Ellen Boggs & Jane Gibb, Superintendent

Special Contests

*** SPECIAL AWARDS ***

* SPECIAL AWARDS *