DEPARTMENT206
HOMEMAKING
(Beam Building)
Superintendent: Vickie Burton (540) 886-8327
Baked Goods and Candies: Patti Campbell (540) 248-2395
Canned Foods: Patti Campbell(540) 248-2395
Household Arts: Dianne Strader (540 292-2854
Entries must be made by filling out the General Entry Form in this catalog and postmarked by Aug 1, 2010. Please include all items you may want to enter on your entry form.On entry day items can be deleted from the entry form but NO ITEMS WILL BE ADDED OR SUBSTITUTED AFTER Aug 1, 2010.
2010 Homemaking Department Schedule
Tues., Aug. 10 …………Entries will be received: 8:00am – 11:00am (Beam Bldg)
Tues., Aug. 10…………Exhibits closed for judging until 5:00pm
Sat., Aug. 14…………Exhibits released 8:30pm – 10:00pm
Sun., Aug. 15 …………Exhibits released 9:00am – 12:00pm
No passes will be given out to exhibitors in this department but
exhibitors will be admitted free to place their entries.
RULES and REGULATIONS
1.This department has two divisions (DIVISION I – YOUTH, DIVISION II – ADULT.2.The youth Division will be divided into the following age categories; Junior: 8 and under, Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2010
3.No exhibitors will be allowed to exhibit more than one article in any one class.
4.Article must be homemade and the handiwork of the exhibitor.No unfinished work will be accepted.
5.No article will be accepted unless there is a Section and Class covering it as listed in the Premium Catalog.Articles entered in the "Not Listed" class or "Any Other" class must not fit in any class listed elsewhere in the catalog.
6.The exhibitor is solely responsible for deciding on the proper section and class for his/her entry.Exhibits improperly classified will not be changed or judged.The fair reserves the right to accept or refuse any exhibit.
7.The fair assumes no responsibility in case of loss or damage to exhibits from any cause; and upon this condition only are entries received.
8.Awards will be made on quality of workmanship and originality of design.All premium money will be paid from the awards as marked by the judges and not from ribbons that may be attached to the exhibits.Judges are instructed not to award a premium or premiums unless article or articles are deemed worthy of the placing award.
9.Refer to General Rules and Regulation in this catalog applying to all departments.
10.No exhibits will be released before 8:30pm Saturday, August 14 or premium money will be withheld.
Exhibitor must retain duplicate part of entry tag to claim exhibit at close of fair.No exhibit will be released without duplicate part of entry tag.
The fair will not be responsible for articles remaining after 12:00pm Sunday, August 15.
When filling out entry please make sure to specify the Division.DIVISION I – Youth, DIVISION II – Adult
PREMIUM AWARDS:1st - $3.00, 2nd - $2.00, 3rd - $1.004th.75 5th .50 6th .50
Baked Goods and Candies
Division I – Youthand Division II - Adult
Rules
All entries, except decorated cakes, in this division must be exhibited in clear plastic bags on white paper plates (as small, as possible for an attractive exhibit).
All decorated cakes must be on a cardboard base not to exceed 13" square and must not exceed 12" in height, except Decorated Wedding Cakes.Decorated cakes will be judged on decorating only; artificial forms may be used.
Section A – Breads
Entries shall consist of ½ loaf of bread, 3 rolls, 3 biscuits, 3 muffins, 3 sticks of cornbread, or ½ coffee cake or tea ring.
Standards
Appearance: Looks tender and good, even, golden brown color, good shape.
Texture: Fine, even grain, small, thin cell walls, light for size, crisp crust.
Crumb: Good color, slightly moist, light and elastic, and tender.
Flavor: Good, well-blended flavor, pleasing.
Class 1 – Banana Bread
Class 2 – Bread—Corn
Class 3 – Bread-Pumpkin
Class 4 – Bread-Sourdough
Class 5 – Bread–White Yeast
Class 6 – Bread-Multigrain, oatmeal, wheat
Class 7 – Any Bread Machine Made
Class 8 – Biscuits, plain, rolled
Class 9 – Biscuits (variation)
Class 10 –Muffins, plain
Class 11 –Muffins (variation)
Class 12 –Rolls, white yeast
Class 13—Rolls, whole wheat
Class 14-Rolls, other fancy yeast
Class 15—Rolls, cinnamon, sticky bun type
Class 16—Misc. not listed
Section B – Cakes
Entries shall consist of ¼ cake or 3 cupcakes
Standards
Level or slightly rounded and uniform in thickness, light, tender, fine and uniform grain.Slightly moist.Icing – smooth textured, good flavor and appropriate to type cake.
Class 17 – Angel Food (uniced)
Class 18 – Applesauce cake
Class 19—Carrot cake
Class 20—Coffee cake
Class 21 – Layer Cake – Chocolate (iced)
Class 22 – Layer Cake—White (iced)
Class 23 – Layer Cake—Yellow (iced)
Class 24 – Jiffy cake (jello, pudding, etc.)
Class 25 – Pound cake (plain
Class 26—Pound (any kind, uniced)
Class 27—Pumpkin
Class 28—Red Velvet
Class 29—Sponge
Class 30—Decorated Cake
Class 31—Cupcakes
Class 32—Misc. cake not listed
Section C – Cookies
Entries should consist of 3 cookies
Standards
Shape – uniform size, not over 2" diameter
Color – Delicately browned
Flavor – Not too intense
Texture and Grain – Thin rolled, should be crisp; others, a fine even grain and somewhat moist.
Class 33 – Bar Cookies—not browniesClass 39—Refrigerator cookies (sliced)
Class 34 – BrowniesClass 40—Rolled cookies, sugar
Class 35—Blonde BrowniesClass 41—Pressed cookies
Class 36—Drop Cookies—chocolate chipClass 42—Shaped by hand cookies (peanut
Class 37—Drop Cookies—oatmealbutter, snickerdoodles)
Class 38—Drop cookies—other not listedClass 43—Decorated cookies
Class 44—Miscellaneous cookies not listed
Section D – Pies
Entries shall consist of ¼ pie or whole 5" pie.
No meringue or cream pie accepted.
Standards – Pie Shell
Appearance: Golden brown color, uniform, attractive edge free from cracks or breaks.
Tenderness: Cuts easily and holds shape without crumbling
Texture: Flaky, layered crust, crisp, not doughy.
Standards – Filling – Characteristic of its kind
Class 45 – AppleClass 51—Pumpkin
Class 46—BlackberryClass 52—Raisin
Class 47BlueberryClass 53—Raspberry
Class 48—CherryClass 54—Rhubarb
Class 49—MincemeatClass 55—Pecan
Class 50—PeachClass 56—Miscellaneous not listed
Section E – Candies
Entries shall consist of 3 pieces
Standards
Smooth Consistency, free of crystals, characteristic flavor of candy type.
Class 57 – Fudge, whiteClass 62—Hard Candy (any flavor)
Class 58—Fudge, chocolateClass 63—Molded chocolate
Class 59—Fudge, peanut butterClass 64—Sugar Free Candy
Class 60—Dipped or coated candyClass 65—Miscellaneous not listed
Class 61—Peanut Brittle
Section F – Healthy Alternatives
This section is for people who are watching their food intake.People with diabetes, allergies, heart smart, etc.
Class 66– Diabetic or Heart Smart Cakes (¼ cake or 3 cupcakes)
Class 67 – Diabetic or Heart Smart cookies (3 any kind, named)
Class 68 – Diabetic or Heart Smart Pies (1/4 or whole 5")
Class 69 – Diabetic or Heart Smart Candies (3 pieces)
Section G—Brunch for a Bunch Recipe Contest
Prizes: 1st, 2nd, and 3rd: Gift baskets from the VA Egg Council.
Top 3 winners are eligible to compete at the State Fair of Virginia
Prizes at State Finals
1st—$375 plus a year's supply of Eggland's Best Eggs
2nd—$250 plus a 6 month's supply of Eggland's Best Eggs
3rd—$125 plus a 6 month's supply of Eggland's Best Eggs
Rules:1. Open to any individual who is a Virginia resident; one entry per person.Participant does not have to reside in Augusta County.Participants are eligible to participate in ONE contest one time.
2.Entrant must prepare any type of brunch item that will serve a collection of people. Ex.: Savory cheesecake; Deviled eggs, Brunch casserole; Quiche; Frittata.
3.A minimum of 6 large eggs must be used in the entered recipe.
4.For cost savings, a recipe making a large quantity may be broken down to fit into a 9x9" container and that submitted for competition along with the written recipe for the larger amount. (Some brunch casseroles feeding 10-12, bake in 9x13 pans.)
5.Entry should be presented in a disposable container for judging.
6.Recipe must list ingredients in order of use; preparation instructions, pan size (and type); and cooking time and temperatures, must be included.Written recipe must be printed on one side of page and must be submitted with the prepared entry.Back side of page must include contestant's name, address, phone and email address.
7.A release form will be needed from each competitor
8.This is an adult competition.Contestant under 18 will be judged as an adult.
Judging will be based on the following criteria:
FlavorCreativity
TextureAppearance
Appropriateness of Ingredients for Recipe Recipe requirements filled
Canned Foods
Division I – Youth, Division II – Adult
Rules
1.This department has two divisions (DIVISION I – YOUTH, DIVISION II – ADULT).The youth Division will be divided into the following age categories; Junior: 8 and under, Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2010
2.All entries shall be in regulation pint or quart jars, except soft spreads, which shall be in pint or half pint jars.Entries with rusty lids or not in regulation canning jars will not be accepted.
3.Jars must be sealed with two-piece vacuum caps with jar ring left on.No zinc lids or paraffin will be accepted.
4.All exhibits musts be heat processed following current guidelines in the USDA Compete guide to home canning.
5.Appropriate amount of headspace: Leave ¼" headspace for soft spreads, pickles and relishes; leave ½" headspace for fruits, sauerkraut, and tomatoes; leave 1" headspace for vegetables and meats.
6.Product canned should be free from defects and blemishes.
7.Product should retain its natural color as nearly to that of standard cooked product.Texture should be tender but not overcooked.
8.Product pieces should be uniform in size and packed snugly but allow for circulation of liquids.Liquid should cover the product (keeping within headspace guidelines).Liquids should be clear, free from cloudiness.
9.Air bubbles should be kept to a minimum.Gas bubbles denote spoilage and are identified by bubbles rising to the surface when the product is stationary.Any entry exhibiting spoilage will be disqualified and must be disposed of properly.
10.No artificial coloring will be allowed.
11.Any jar may be opened at the discretion of the judges.
Section H – VegetablesStandards
Natural vegetable color; tender; characteristic flavor.Well ripened but not overripe; graded and sorted size.
Class 1 – Beans, Butter or Lima Class 8 – Peas
Class 2 – Beans, Green SnapClass 9 – Sauerkraut
Class 3 – Beans, OctoberClass 10 – Soup Mixture
Class 4 – BeetsClass 11 – Squash
Class 5 – CarrotsClass 12 – Tomatoes
Class 6 – CornClass 13 – Tomato Juice
Class 7 – Mixed VegetablesClass 14 –Vegetable Not Listed
Class 15—Group of 3 different vegetables
(must be exhibited in groups of 3 standard pint jars or group of 3 standard quart jars)
Section I – FruitsStandards
Natural fruit color; syrup or liquid clear; tender, characteristic flavor.Well ripened but not overripe; graded and sorted size.
Class 15 – ApplesClass 20 – Peaches
Class 16 – ApplesauceClass 21 – Pears
Class 17 – BerriesClass 22 – Plums
Class 18 – CherriesClass 23 – Group of 3 ((must be exhibited
in groups of 3 standard pint jars or group of 3 standard quart jars)
Class 19 – Grape JuiceClass 24—Fruit Not Listed
Section J – Meat
Class 25 – BeefClass 28—Poultry
Class 26 – Meat Soup MixtureClass 29—Meat Not Listed
Class 27 – Pork
Section K– Soft Spreads
Standards
Pronounced and natural color; clear; no sign of crystallization; natural fruit flavor; tender, holds shape; should not be syrupy.
Class 30– Cherry PreservesClass 44—Plum Jelly
Class 31 – Peach PreservesClass 45—Strawberry Jelly
Class 32 – Pear PreservesClass 46—Misc. not listed Jelly
Class 33 – Strawberry PreservesClass 47—Apple Butter
Class 34 – Tomato PreservesClass 48—Peach Butter
Class 35 – Misc—Not Listed PreservesClass 49—Pear Butter
Class 36 – Marmalade – any flavorClass 50—Misc. Not listed Butter
Class 37 – Apple JellyClass 51—Grape Jam
Class 38 – Blackberry JellyClass 52—Peach Jam
Class 39 – Cherry JellyClass 53—Pear Jam
Class 40 – Grape JellyClass 54—Plum Jam
Class 41—Mint JellyClass 55—Strawberry Jam
Class 42 –Peach JellyClass 56—Other Jams
Class 43—Pepper JellyClass 57—Sugar Free—any flavor
Section L – Pickles, Relishes
Standards
Uniform size and shape; natural flavor, not over-spiced; firm, not tough or soft.
Class 58 – Beet PicklesClass 67—Corn Relish
Class 59 – Bread and Butter PicklesClass 68—Pepper Relish
Class 60 Cucumber Pickles – DillClass 69—Pickle Relish
Class 61 – Cucumber Pickles – SourClass 70—Relish Not Listed
Class 62 – Cucumber Pickles – SweetClass 71—Chili Sauce
Class 63 – Mixed PicklesClass 72—Chowchow
Class 64—Peach PicklesClass 73—Chutney
Class 65 –Watermelon PicklesClass 74—Salsa
Class 66 –Pickles Not ListedClass 75—Tomato Ketchup
Household Arts
Division I – YouthDivision II – Adult
Rules
1.This department has two divisions (Division I – YOUTH, Division II – Adult).The youth Division will be divided into the following age categories; Junior: 8 and under, Intermediate: 9 – 13, Senior: 14 – 19, ages are as of Sept. 30, 2010.
2.All articles must be finished and ready for use either as a framed picture, a pillow, or a tray insert, article of clothing, etc.
3.No soiled, stained or dirty articles will be accepted for exhibit.
4.Pictures must be framed and ready for hanging.
5.Small articles, such as doilies, must be mounted on cardboard.
6.All exhibitors of clothing must bring garments on hangers.
Section M – Needlework
Standards
General Appearance: Design suitable to materials; pleasing color/texture combination; cleanliness.
Workmanship: Neatness, suitable; practical method of construction; durable; practical.
Originality: Shows expression; flair
Class 1 – Candlewicking, Any Article
Class 2 – Counted Cross Stitch-under 12" X 14" picture including frame
Class 3 – Counted Cross Stitch – over 12" X 14" picture including frame
Class 4 – Counted Cross Stitch Pillow
Class 5 – StampedShirt
Class 6 – Counted Cross Stitch Wall Hanging
Class 7 Counted Cross Stitch Not Listed
Class 8 – Crewel, Any Article
Class 9 – Crocheted Afghan
Class 10 – Crocheted Baby Afghan
Class 11 – Crocheted Bed Spread
Class 12 – Crocheted Doily
Class 13—Crocheted Hat
Class 14 – Crocheted Household or Novelty Item
Class 15 – Crocheted Pot Holder or Hot Plate Mat
Class 16—Crocheted Scarf
Class 17 – Crocheted Tablecloth
Class 18 – Crocheted Item Not Listed
Class 19 – Embroidery, Machine Embroidery
Class 20— Embroidery—Hand Embroidery
Class 21—Embroidery—Pillow cases
Class 22 – Knitted Afghan
Class 23 – Knitted Baby Afghan
Class 24 – Knitted Sweater (Adult)
Class 25 – Knitted Sweater (Child)
Class 26 – Knitted Scarf
Class 27 – Knitted Item Not Listed
Class 28 – Machine Knitted Sweater (Adult)
Class 29 – Machine Knitted Sweater (Child)
Class 30 – Needlepoint, Any Article
Class 31 – Needlepunch, Any Article
Class 32 – Quilted Casserole Cover
Class 33 – Quilted PillowClass 39—Pillow, latchook
Class 34 – Quilted Place MatClass 40—Smocking, Garment
Class 35 – Quilted PotholderClass 41—Tatting, Any Article
Class 36 – Quilted Wall HangingClass 42—Needlework, Not Listed
Class 37 – Rug, HookedClass 43—Quilted Table Runner
Class 38 – Rug, LatchhookClass 44—Felting, any article
Section N – Clothing
General Appearance: Design in relation to fabric selection; color combination; originality; texture combination; neatness; cleanliness.
Workmanship: Cut on correct grain of fabric, choice and neatness of seams, hems; perfection of stitches and construction details, evidence of good pressing techniques.
Class 45 – Apron
Class 46 – Blouse, Adult
Class 47 – Coat, Adult
Class 48 – Coat, Child
Class 49 – Dress, Adult
Class 50 – Dress, Child
Class 51 – Jacket, Child
Class 52 – Jacket or Blazer (lined), Adult
Class 53 – Jumper
Class 54 – Pajamas, Lingerie, Robes
Class 55 – Pant Suit or Jump Suit, Adult
Class 55 – Party Dress or FormalClass 64—Slack—AdultClass 57 – Quilted GarmentClass64—Suit, AdultClass 58—Play Suit, ChildClass 65—Top, AdultClass 59—Shorts or Capris, Adult Class 66—Top, Child
Class 60—Shorts or Capris, ChldClass 67—Vest, Adult
Class 61—SundressClass 68—Costumes
Class 62—Skirt, Tailored or OtherClass 69—Clothing, Not Listed
Class 70—Embellished garmet
Class 71—Fleece jacket
Section O—Accessories
Class 72—PursesClass 74—Scarfs—Fabric
Class 73—Tote BagClass 75—Any Other