Baked Foods

Rules

Divisions: 1. Children’s Corner 2. Junior 3. Intermediate 4. Senior 5. Adult

BAKED FOOD RECIPES ARE DUE FOR VALIDATION:
AUGUST 1, 2024 By 12:00 a.m.
ENTRY FEES: Entry fees will be charged as follows:
Each Exhibitor in Junior, Intermediate, and Senior Divisions.........$5.00 per Class

Auction Note: Those selected for the Baked Food Auction will be sold at the auction on Tuesday, September 24, 2024, between the Little Miss Contest and the Queen’s Contest. Those selected for the Baked Food Auction will be asked to bake a fresh and identical entry for the Auction on Tuesday, September 24, 2024. Only winning adults and youth who are members of 4-H, FCCLA, and/or FFA are eligible to sell baked items in the auction.

Age Division 1 These exhibitors are in either 4-H, FCCLA and/or FFA. Each exhibitor may only sell one item at the Baked Food Auction provided an exhibitor’s entry is selected for the bake sale. Exhibitors will receive the proceeds from the items auctioned minus a 5% commission which will go to the Burleson County Fair Association. 20 entries will be auctioned from this division. All 1st place entries in each class of junior, intermediate, and senior along with two 2nd place entries from the largest classes. This division is divided into three groups: Junior’s 3rd grade – 5th grade, Intermediate 6th grade – 8th grade and Senior’s 9th grade – 12th grade. Adam’s Extract will be given to the top 3 entries in all classes.

Age Division 2 The top two adult entries will be sold at the Baked Food Auction and the money raised will go to the Creative Living Department for premiums. Each exhibitor may only sell one item at the Baked Food Auction provided an exhibitor’s entry is selected for the bake sale. Adam’s Extract will be given to the top 3 entries in all classes.

Age Division 3 The top two children’s corner entries will be sold in the Bakes Food Auction and the money will go to the Creative Living Department for premiums. Each exhibitor may only sell one item at the Baked Food Auction provided an exhibitor’s entry is selected for the bake sale. Adam’s Extract will be given to the top 3 entries in all classes.

MANDATORY: Thank you notes to Adam’s Extract and the Buyers of baked foods will be given to 4-H Leaders and Advisors in a stamped, addressed envelope. BCFA will mail the thank you notes to the Buyers. Thank you notes must be in twenty (20) words or more and received by November 1. When money is available and thank you notes received, the BCFA will make checks available to Exhibitors.

Department Rules

1. INFORMATIONAL:
All Exhibitors planning to enter in the Baked Food Show may attend the informational Baked Food Show meeting on Monday, June 24, 2024, at 6:30 in the Expo. No recipe will be allowed by an exhibitor for entry if it was sold in the Baked Foods Auction Sale in the past 3 years.

2. AT VALIDATION: All ENTRIES and RECIPES must be entered into ShoWorks (burlesonbf.fairwire.com) by validation August 1, 2024, by 12:00 a.m. The recipe must specify all steps used in preparation of the product. All items will be cut and may be tasted; therefore, all parts must be 100% edible. Cream cheese, sour cream, or other perishable ingredients such as eggs which are blended together, and fully cooked with other ingredients, into the final product, are safe and acceptable. Icing or fillings with cream cheese and baked items that need to be refrigerated will not be accepted. No fresh fruit garnishes. Recipes will be reviewed after validation. Exhibitor may be asked to substitute part of or an entire recipe. ShoWorks: Please verify that the exhibitors name is listed as it appears on their Social Security Card, exhibitor is in the appropriate Age Division, the exhibitor’s mailing address is correct, and both entry and recipe are complete. If an error is made, please email bcfa.creativelivingbcfa.creativeliving@gmail.com@gmail.com as soon as possible with a detailed message of the error so that it can be corrected.

3. AT CHECK-IN:
All entry fees of $5.00/Class are due at check-in. A Complete recipe (listing all ingredients, amounts of ingredients used in the entry, directions for mixing, and/or baking guidelines) must be submitted with all bake items. Entries must be in place by 9:00 a.m.

4. All foods must be made from scratch, except categories specifying mixes.

5. Small food entries such as cookies, bars, and candies are to be exhibited in groups of 6. (Example: 6 cookies, 6 candies) Items that are pre-sliced or cut into parts will not be judged (except for cookies, bars, and candies that are cut for grouping.)

6. All food must be well covered and presented in a DISPOSABLE CONTAINER – NO GLASS CONTAINERS. (Examples: Cake Boxes, aluminum pans, etc)

7. All foods in the department will be judged on the following criteria: (a) moisture; (b) color; (c) texture; (d) content; (e) flavor; and (f) appearance of the baked item. Judges reserve the right not to taste and/or judge an entry.

8. Only one entry per CLASS.

9. Review General Rules.

10. No alcohol in baked foods in the youth divisions. This includes rum, brandy, wines, liqueurs, and extracts by those names. Any violation of this rule will be disqualified.

11. Baked Foods may only be picked up from 5:00-6:00 p.m. on Monday, September 16, 2024. Food remaining will be destroyed, no exceptions.

CLASSES:
Class A: Quick Breads
Examples:
Biscuits, Cornbread, Fruit Loaf, Vegetable Loaf

Class B: Yeast Breads
Examples:
Cinnamon rolls , Yeast rolls, Kolaches, Loaf Breads

Class C: Cakes
Examples:
Scratch Cakes – cakes made without a mix
Creative Cakes – cakes made with a mix with added ingredients

Class D: Cookies
Examples:
Bar Cookies, Brownies, Drop Cookies, Icebox Cookies

Class E: Candy
Examples:
Brittles, Molded Candies, Divinity, Pralines, Fudge

Class F: Pies
Examples:
Fruit, Nut