Culinary Arts

 

SECTION 1 – BREADS

Breads etc. in this section must be displayed in plastic bag with entry tag attached to entry.

CLASSES:

1. Loaf: white yeast bread (1/2 loaf)                          

2. Loaf: whole wheat bread (1/2 loaf)

3. Yeast Rolls: 3 on a plate

     3A. Pepperoni Rolls: 3 on a plate                 

4. Sweet yeast rolls: 3 on a plate            

5. Coffee ring

6. Biscuits: 3 on a plate

7. Muffins: 3 on a plate

8. Corn bread: 3 on plate

9. Quick Breads: banana, nut, orange, zucchini, etc. (1/2 loaf)

                                                                                  

SECTION 2 – CAKES AND COOKIES

CLASSES:

10. Tube Pan Angel Food (1/2 cake)

11. Loaf Pan Pound Cake (1/4 cake)                          

12. Layer cake: chocolate, white, yellow (1/4 cake)

12a. Cupcake: 3 on a plate

12b. Specialty cupcake: 3 on a plate

12c. Specialty Cake

13. Doughnuts: 3 on plate

14. Drop cookies: 3 on a plate

14a. No bake cookies:3 on a plate

15. Refrigerator cookies:3 on a plate

16. Others: rolled, bar, etc. 3 on a plate

17. Fancy cookies; 3 on a plate

SECTION 3 – CANDY

CLASSES:

18. Chocolate Fudge: 6 pieces                              

19. White Fudge: 6 pieces

20. Peanut Butter Fudge: 6 pieces

20A. Specialty: 6 pieces                                 

 

SECTION 4 - PIES

CLASSES:

21. One-crust pies w/o meringue Custard and Pumpkin, etc.

22. One-crust pies w/meringue Lemon, Chocolate, etc.

23. Two-crust pies, Apple, Cherry, Peach, etc.

24. Cream puffs

As soon as judging is completed the exhibitor may take ¾ of the pie home.

 

SECTION 5 – HOME CANNED FOODS

Jams & Jellies, Pickles, Relishes, Chili Sauce exhibit in half-pint jars. Vegetables, Fruits and Meats in quarts.

CLASSES:                                                              

25. Corn                                            .                        

26. Carrots                                

27. Green Beans                         

27a. Kidney Beans                      

27b. Pickled Bean                       

27c. Pinto Bean                                               

28. Wax Beans                          

29. Tomato Juice                     

30. Tomatoes, Whole               

31. Cabbage                           

32. Lard                                               

33. Rhubarb

34. Mixed Vegetables

35. Sweet Potatoes

36. Potatoes

37. Peas

38. Sugar Snap Peas

39. Summer Squash

40. Canned Soup                                           

 

FRUIT CLASSES

CLASSES:

41. Peaches                                         

42. Cherries                                         

43. Berries                                                 

44. Pears                                             

45. Fruit Juice

46. Apples, Whole, Quartered

47. Applesauce

47A. Fruit Pie Filling

48. Mixed Fruit                                       

49. Plums

JAM AND JELLY CLASSES

(Jelly glasses will be accepted) MAY BE OPENED

AND TASTED

CLASSES:

50. Butter: Apple, Plum, etc            

51. Jams: Berry, Grape, etc            

52. Preserves: Peach, Strawberry, etc.

53. Sugar free Jelly & Jams

54. Microwaved jellies

55. Jelly:  Apple, Blackberry, Grape, etc.

           

PICKLES, RELISH, CHILI SAUCE GLASSES MAY BE OPENED AND TASTED

CLASSES:

56.  Cucumber, Sweet                               

56A. Bread & Butter Pickles

56B. 14 day pickles 

57.  Cucumber, Dill                         

58.  Cucumber, Mixes                                

59.  Beet  (Pickled)                          

       59A.  Butter Beets                                

60. Sauces, Chili, Tomato, etc.

61. Misc. Chow, relish, sauces

62. Hot peppers

62A.  Mixed peppers

63. Squash Pickles

64. Ripe Tomato Catsup

65. Tomato Paste    

 

            SECTION 6 –MEAT CLASSES   

CLASSES:

66. Mincemeat                                 

67. Beef

68. Pork                                            

69. Chicken

70. Deer

 

SECTION 7 – MISCELLANEOUS

71.Anything not listed above will be in this section.

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