2019 Tillamook County Fair, August 7th-10th!!!
Home > Fair > Show & Tell > Culinary Department

Culinary Department

Ellen Boggs & Jane Gibb, Superintendent

ENTRIES CLOSE TUESDAY, AUGUST 7th, 10:00 A.M.
For questions call Ellen Boggs 503-355-6338 or
Jane Gibbs 503-307-7738

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. To qualify for Ball and Kerr Special Award, you must use Ball or Kerr jars
and lids.
12. The judge will open jams and jellies, pickles and relishes.
13. All dried food must have a label with type of dryer used, length of drying
time, any prep treatment of product and product name.
14. No commercial mixes allowed for baked goods.
15. 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.
16. Superintendent will be responsible that exhibits are entered in the right
Class and Lot.
17. ALL EXHIBITS MUST REMAIN INTACT UNTIL 9:00 P.M. ON AUGUST
11th.
18. Tillamook County Fair Board will NOT be responsible for the theft or
breakage of any entry.
of

Class 17 – Yeast Breads, 1 Loaf
Lot #:
1. Bread, white
2. Bread, whole or cracked wheat
3. Cinnamon rolls, 4
4. Light rolls, 4
5. Doughnuts, raised, 4
6. Coffee cake
7. Any sweet yeast bread
8. Gluten Free
9. Any other type not listed



Class 18 – Quick Breads
With Baking Powder
Lot #:
10. Coffee cake, all kinds
11. Bread, zucchini
12. Blueberry muffins, 4
13. Corn bread or 4 corn muffins
14. Banana biscuits, 4
15. Banana Nut
17. Muffin, bran
18. Muffin, fruit
19. Muffin, any other
20. Doughnuts, sweet, 4
21. Baking powder
of

Class 19 – Cakes
Cakes frosted
Lot #:
24. White
25. Carrot
26. Chocolate
27. Spice
28. Decorated cake, any shape displayed on 12” cardboard base.
Edible or inedible decorations are okay.
29. Fair Theme cake, any shape displayed on 12” cardboard base.
Edible or inedible decorations are okay.
30. Any other not listed


Cakes without frosting
Lot #:
31. Oatmeal
32. Pound
33. Cheesecake
34. Carrot
35. Zucchini
36. Upside-down cake
37. Bundt cake, all others
38. Fruitcake, light or dark
39. 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 #:
40. Apple, 2-crust
41. Cherry, 2-crust
42. Berry, 2-crust
43. Dutch apple
44. All other fruit pies
45. Cream
46. Pecan or other nut
47. Pumpkin pie
48. Other pies
49. Fruit cobbler
50. Berry cobbler
51. Lemon Meringue


Class 21 – Cookies
Lot #:
52. Oatmeal, 4
53. Ginger, 4
54. Sugar, 4
55. Peanut butter, 4
56. Chocolate chip, 4
57. Oatmeal chocolate chip, 4
58. Oatmeal raisin, 4
59. Bar, 4
60. Brownies, chocolate, 4
61. Snicker doodles, 4
62. Spritz, 4
63. Sugar-free, any variety, 4
64. Any other not listed, 4
65. Biscotti



Class 22 – Candies
Lot #:
66. Divinity, ¼ pound
67. Fudge, ¼ pound
68. Peanut butter fudge, ¼ pound
69. English toffee, ¼ pound
70. Chocolate dipped candy, ¼ pound
71. 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
6. Ball or Kerr jars and lids to qualify for special award
s


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 #:

72. Blueberry jam
73. Loganberry jam
74. Raspberry jam
75. Strawberry jam
76. Boysenberry jam
77. Marionberry jam
78. Apricot jam
79. Apricot-pineapple jam
80. Blackberry jam
81. Peach jam
82. Any low sugar or sugar-free jam
83. Freezer jam, raspberry
84. Freezer jam, strawberry
85. Freezer jam, any
86. Any other jam
87. Apple butter
88. Any other butter
89. Any marmalade
90. Blackberry jelly
91. Current jelly
92. Loganberry jelly
93. Strawberry jelly
94. Raspberry jelly
95. Apply jelly
96. Any other jelly
97. Chutney

of
of


Class 24 – Canned Fruit
Lot #:
98. Apricot
99. White cherry
100. Black cherry
101. Peaches
102. Pears
103. Canned pie filling, apple
104. Canned pie filling, berry
105. Canned pie filling, other
106. Applesauce
107. Fruit combination
108. Blueberries
109. Any other not listed



Class 25 – Vegetables
Lot #:
110. Beans, string
111. Beets
112. Carrots

113. Tomatoes
114. Sauerkraut
115. Any other not listed
of

Class 26 – Pickles & Relishes
Will be opened by judge.
Lot #:
116. Zucchini relish
117. Cucumber relish
118. All other relish not listed
119. Dill
120. Sweet cucumber, chunk or sliced
121. Sweet cucumber, whole
122. Pickled beets
123. Bread and butter
124. Dilly beans
125. Any other pickle not listed

Class 27 – Canned Meats and Fish
Lot #:
126. Elk
127. Salmon
128. Tuna, ½ or 1 pint
129. Smoked fish
130. Chicken
131. Beef
132. Any other


Class 28 – Miscellaneous, Canned
* Recipe Required
Lot #:
133. One dish meals*
134. Salsa*
135. Syrup, blackberry
136. Syrup, any other
137. Juice

of

Class 29 – Girls or Boys 9 thru 16 Yrs. of Age
Lot #:
138. Bread, white, 1 loaf
139. Cinnamon rolls, 4
140. Baking powder biscuits, 4
141. Banana nut bread, 1 loaf
142. Zucchini bread, 1 loaf
143. Muffins, 4
144. Carrot cake, frosted
145. Any other cake, frosted
146. Cupcakes, 4, frosted
147. Decorated cake, any shape, displayed on 12” cardboard base
148. Cake or cupcakes, unfrosted
149. Ginger cookies, 4
150. Oatmeal cookies, 4
151. Oatmeal raisin, 4
152. Oatmeal chocolate chip, 4
153. Chocolate chip cookies 4
154. Sugar cookies, 4
155. Brownies, all types, 4
156. Snicker doodles, 4
157. Bar cookies, 4
158. Peanut butter cookies, 4
159. No bake cookies, 4
160. Any other cookies, 4
161. Freezer Strawberry jam
162. Freezer Blackberry jam
163. Freezer Raspberry jam
164. Any other jam
165. Raspberry jelly
166. Any other jelly
167. Berry pie filling
168. Sugar Free
of


Class 30 – Boys or Girls 5 thru 8 Yrs. of Age
Lot #:
169. Oatmeal cookies, 4
170. Oatmeal chocolate chip, 4
171. Chocolate chip cookies, 4
172. Snicker doodles, 4
173. Peanut butter cookies, 4
174. No bake cookies, 4
175. Cakes
176. Cupcakes


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 #:
177. There’s Magic in the Air, With a Country Flair
178. 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 #:
179. Apples, ½ Cup
180. Pears, ½ Cup
181. Pineapple, ½ Cup
182. Bananas, ½ Cup
183. Any fruit, ½ Cup
184. Any vegetable, ½ Cup
185. Fruit leathers, any
186. Trail Mix, 1 Cup
187. Herbs, any

of

Class 33 – Goat Cheese
(All exhibits need to have label attached identifying processing method used, flavors used, herbs and if rennet is used)
Lot #:

188. Soft
of




*** 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 - $50 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.
of
Back to
Top
< Back
X