2018

COOKING and PRESERVES

SCHEDULE AND GUIDELINES

INDEX

PageContent

1Cover

2Index

3Entry Conditions

4Entry Conditions continued

5Cookery Guidelines

6Section C Jams, Sauces and Pickles -Guidelines

7Section A Large Cakes – Classes

8Section B Small Cakes, Scones and Yeast - Classes

9Section C Jams, Sauces, Pickles, Jams & Jellies – Classes

10Entry Form

11Record of Delivery/Collection of entries.

ENTRY CONDITIONS

  1. Entry Forms will be accepted from one month prior to the Fair (Mail, in person or by email).
  2. The closing date for entries will be 1 week prior to the Fair Friday 16 March 2018.
  3. NO LATE ENTRIES WILL BE ACCEPTED.
  4. The Fair Society Executive committee can alter the Guidelines at any time for the betterment of all involved in any of the classes in the competition.
  5. Entry forms and entry fee can be dropped off to Fair office at the Cruickshank Sports Arena on the following days:
  6. Monday 19 March to Thursday 22 March between 10am and 4pm. If you need to make alternate arrangements, please call the Fair Office on 08 9021 4995.
  7. Entries will not be accepted after 5pm Thursday 22 March, 2018.
  8. All classes are open to all community members, community groups and schools, with the exception of judges and their immediate families.
  9. Prizes will be given at 4pm Saturday 24 March in the Wool Pavilion.
  10. At the end of the presentation the hall will be closed to the public so those with entries can collect their items.
  11. Please bring containers/boxes for collecting your items.
  12. If unable to collect on Saturday 24 March, then alternate arrangements can be made with the Co Ordinator.
  13. No item is to be taken without being signed for.
  14. All care will be taken but NO responsibility will be accepted by the Kalgoorlie-Boulder Community Fair Society if anything goes missing.
  15. All exhibitors grant permission to the organisers to publish and/or broadcast the names and photographs of the finalists and the winners through print and electronic media.
  16. Judging will take place Friday 23 march prior to 12 noon.
  17. The Judges decision is final in every situation including any not covered above and no correspondence will be entered into.
  18. Entrants will be deemed to have accepted these rules and to agree to be bound by them when registering for this competition.

PRIZES:

Each Section will have Prizes allocated dependent on entries received.

The Judges decision is final and no correspondence will be entered into.

Prizes will be awarded at the Judges discretion. Even though there may be entries in Sections, prizes may not be awarded.

All entries will receive a Certificate.

Prize money will be awarded for 1st and 2nd places in all sections.

The winning entry in each category will receive a Champion Certificate and Prizemoney.

Entry Fee:

1-4 entries $2.00

5+ entries $5

Prize money:

1st $5

2nd $3

COOKERY

GUIDELINES:

With all cooking.

Look for appearance, volume, texture, flavour, aroma and presentation. There should be no crease marks resulting from badly lined cake tins, and no floury patches.

Cakes should be evenly risen and evenly browned – Golden brown.

There should be no currents, or other fruit stand out on top.

When cut, a cake will be judged on the following points:

  • It should be good texture for the type of cake.
  • Any fruit should be evenly distributed.
  • There should be no large holes, tunnels or doughy patches and no skewer marks.

No ring tins allowed.

Make sure tin is large enough to accommodate mixture.

No paper doylies allowed under cakes.

Muffins not to be presented in patty papers.

No packet mixes to be used in any class.

Slices to be cut in finger sizes, all cookery to be at least 1 day old. Disposable plates to be used.

Other tests are eating quality, texture, moistness and flavour.

If more than 1 entry per exhibitor per class, must be of different mixtures.

White flour to be used in all cooking unless otherwise stated.

All large cakes to be 20cm square tin unless otherwise stated.

All cakes to be on a board no bigger than 4cm bigger than the cake.

JAMS, SAUCES, & PICKLES

GUIDELINES:

All work to be exhibitors own work.

All jars to be clearly labelled date and year, type of jam, sauce or pickle (printed)

All exhibits to have lids

Jam should not be too stiff or runny and fruit soft and evenly distributed.

Jars should be clear and bright, free from stickiness.

Jars should be filled to the neck and covered with lids.

There should be no sign of scum, mould or crystallisation or bubbles of fermentation on the surface.

Jam should be clear and bright in colour, well set and have a distinct fruity flavour, flavour and aroma are important.

Jellies: Should be sparkling and transparent. Should have flavour, tenderness and firmness and not syrupy.

Marmalades: Peel should be evenly distributed, soft and finely cut.

Bitterness should not overpower fruity taste.

Pickled onions: Should be of even size and firmly packed, Flavour and aroma should be piquant.

Mustard pickles: Colour should be clear and bright and vegetables cut into fairly small pieces. Texture should be neither too stiff or too thin.

Chutney: Should have the consistency of thick jam and vinegar taste should not overpower other ingredients

.

COOKERY

LARGE CAKES

Classes:

1: Sponge, plain, unfilled/un-iced, double, round tin.

2: Orange cake, un-iced, loaf tin.

3: Banana cake, loaf tin.

4: Chocolate cake, iced.

5: Carrot cake

6: Fruit cake.

7: Boiled fruit cake.

8: Fruit and nut roll

9: Pumpkin fruit cake

10: Plum pudding, cooked in a basin

11: Decorated Wedding cake (fondant icing) max 30cm

12: Decorated Birthday cake (fondant icing) max 30cm

13: Decorated Christmas cake (fondant icing) max 30cm

14: Decorated Novelty cake max 30cm

15: Any other item

SMALL CAKES, SCONES & YEAST

Classes

1: Plain scones, 3

2: Cheese scones, 3

3: Pumpkin scones, 3

4: Shortbread, scotch

5: Biscuit slice, 3 baked

6: Anzac biscuits.3

7: Muffins variety 3

8: Cupcakes 3 decorated

9: Homemade bread (1 loaf)

10: Machine made bread (1 loaf)

11: Handmade bread rolls, 3

12: Handmade yeast fruit buns, 3

13: High Tea: minimum 4 varieties with 2 of each

14: Any item not mentioned

JAMS & JELLIES

Classes:

1: Jams, collection of 3 (not marmalade)

2: Melon & Lemon 1 jar

3: Apricot Jam, 1 jar

4: Fig Jam, 1 jar

5: Plum Jam 1 jar

6: Marmalade 1 jar

7: Any Jam not mentioned

8: Lemon butter 1 jar

9: Any other butter 1 jar

10: Fruit Jelly, any variety, 1 jar

11: Jellies collection of 3

12: Honey 1 jar

SAUCES & PICKLES

Classes:

13: Sauce, 1 bottle

14: Green tomato pickle 1 jar

15: Pickle 1 jar

16: Apple chutney 1 jar

17: Ripe tomato chutney 1 jar

18: Relish, 1 jar

19: Spiced vinegar 1 bottle

20: Herb vinegar 1 bottle

21: Homemade olive oil, (clear bottle)

22: Pickled onions, 1 jar

23: Pickled olives, 1 jar

24: Pickled eggs, 1 jar

25: Pickled, any other, 1 jar

A separate entry form is to be used for each Exhibitor. Submission of entry form Close on 16 March 2018. No late entries will be accepted. Please check entry guidelines for further information.

I certify that the particulars below are correct, and I agree to conform to and accept the rules and regulations governing this Fair, as printed in the schedule of prizes, and I hereby hold the Society FREE from any liability in respect of any mistakes or errors which may be made in connection with these entries or in the catalogue of exhibits.

I give permission for my name and/or photo to be published for any publicity or award reason in association with the Kalgoorlie-Boulder Community Fair.

NAME:…………………………………………………………………………………………………….

POSTAL ADDRESS: ………………………………………………………………………………

PHONE NUMBER: ………………………………………………………………….……………..

SIGNATURE: ……………………………………….…………………………..……………………..

SECTION / CLASS / DESCRIPTION / ENTRY FEE / OFFICE USE ONLY
Place / Points
Total number of entries / Total entry fee / $

RECORD OF DELIVERY OF ENTRIES

Received from: ______

______Items

______Entry Fee

Receipt Number:

Signed: ______

Date:

****************

RECORD OF COLLECTION OF ENTRIES

Items collected: ______

Date collected: ______

Prizemoney (if applicable) ______

Signed: Entrants name: ______

Fair Society authorised person: ______

Kalgoorlie Boulder Community Fair Society Inc

PO Box 399 Kalgoorlie WA 6430

Telephone: (08) 9021 4995

Facsimile:(08) 9021 1773

E-Mail Address:

Website:

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