Franklin County Junior Fair – Hilliard, Ohio

DEPARTMENT 65 - JUNIOR FAIR SPECIAL EVENTS

JUNIOR FAIR 2015 ONLINE ENTRIES DEADLINE IS JUNE 20, 2015

ENTER ONLINE AT https://www.BlueRibbonFair.com/BRFairProd/BlueRibbonStart.aspx?ID=1700

Participants must enter their Youth Organization’s division to be eligible to participate in Department 65 events.

DEPARTMENT 65

SECTION 101 - CREATIVE BAKING CONTEST

Judging Date: Tuesday, July 7 Judging Check-In Time: 5:00PM

Judging Location: Nationwide Ohio 4H Center, 2201 Fred Taylor Lane

Judging Starts: 6:00PM

Awards: Upon Completion of judging (approximately 7:30PM)

Exhibitor Tasting: Upon completionof Awards Cost of Tasting: $2.00

Auction Date: Thursday of County FairAuction Location: Entertainment Tent - Fairgrounds

Bake Sale/Silent Auction Check-In: 1:00 - 1:30 pm

Auction Check-In: 12:30-1:30 pm (in order of sale) Auction Start Time: 1:30 pm

Silent Auction Bidding/Bake Sale will both end prior to start of Live Auction

Directors in Charge: Debbie Johnson and Kathy McNutt

Event Volunteers: Sharla House

AWARDS

1st - 5th Place - Ribbons

1st - 2nd Place -Buyers Rosettes

Participants must make entry online through BlueRibbon by deadline. Official Entry Form can be found in the pre fair packet or can be found online under Junior Fair Premium Book at http//www.fcfair.org/junior-fair. Complete recipe information is required.

Novice Chef Class: (age 8 and in the third grade – age 11 as of January 1, of the current year)

Class 1 Sweet or Savory Trail Mix – (with or with out heat source in preparation)

Class 2 No Bake Cookies (must be grain based)

Class 3 Sweet/Savory Crescent Roll Creations (must be food safe & include canned Crescent Rolls)

Class 4 Drop or Rolled Cookies (no cut outs, no icing, drizzle, glaze or anything added after baking)

Class 5 Muffins

Class 6 Iced Cookies (no decorations)

Class 7 Bar Cookies (with or without icing)

Class 8 Quick Bread (made in a loaf pan, no icing, glaze or drizzle)

Class 9 Creative Bakery Coffee Cake

Class10 Concoction using a Cake Mix, single layer ( must include a cake mix)

Master Chef Classes: (Ages 12-18 as of January 1, of the current year)

Class11 Wheat Flour Alternative Dessert

Class12 Creative Bakery on a Stick (Cookies, Cake Pops, Pastry, etc)

Class 13Cookie Mix in a Jar with Final Product

Class 14Fudge

Class 15 Candy

Class 16 Cake – 2 or more layers with icing (no decorations)

Class 17 Plain or Fancy Yeast Bread or Rolls (may include fillings, drizzles, glaze, or icing)

Class 18 Party Tray- any combination of 3 types; cookies and/or candies

Class 19 Decorated Cupcakes (with icing, must have decorations added)

Class 20 Pie or Tart (must include pie crust recipe)

Please Note: Class 9 may use a commercial cake mix, biscuit mix, pie crusts, etc. (but it can be made from scratch if desired). Mix must have additional items added . Class 3 must include a can of Crescent Rolls, with additional items added Class 10 must include a cake mix, with additional items added.

Please Note: No commercial frosting permitted in any class. Except Class 12

Please Note: All items must be covered for judging, auction and bake sale. (Auction and Bake Sale items should be covered with a see-through product)

Please Note: Icing definition: Anything added on top of icing is a decoration. Anything incorporated into icing is an ingredient.

Please Note: Cookies have a grain product as a base and candies do not.

Please Note: No alcohol may be added in any recipe

Please Note: No entries will be accepted after judging begins

PLEASE READ ALL RULES CAREFULLY!!

  1. Contest Eligibility: Any current Franklin County 4-H, Boy Scout, or Girl Scout member, 8 years old and in the third grade to 18 years of age as of January 1, of the current year may enter. THERE IS A $2.00 PER CLASS ENTRY FEE PAYABLE TO FR. CO. JR. FAIRBOARD
  2. Number of Entries: Exhibitors may make a maximum of two entries per age division with no more than one entry per class. If an exhibitor wins in more than one class only one item will sell in the auction (Judges Choice) the other will move to third place and sell in the Silent Auction.
  3. Participation in Both Events: Participants may have a family member deliver baked item the day of the judging but he/she must be present to sell their item the day of the auction.
  4. Previous Winners: 1-3 place winning recipes from the previous year may not be resubmitted. If you have won 1-3 place in any class you may not enter that class the following year.
  5. Pre-Registration Required: Each entry MUST be submitted on the Official Recipe Form and entered on the online system. A separate Official Recipe form should be used for each entry. All recipes must be typed (no photocopies or hand written recipes will be accepted) and entered on an 8 1/2 x 11 sheet of paper attached to the Official Entry form. Format for typed recipe is: Title of Recipe, Listing of Ingredients used in the order they are used with the amount noted, Preparation Directions, and Quantity the Recipe Makes. Preparation Directions should include baking instructions, (i.e: time, temperature, and pan size, if applicable).
  6. Recipe: A copy of the Official Recipe Entry Form can be found in the pre fair packet or can be found under Junior Fair Premium Book at http//www.fcfair.org/junior-fair. Additional copies may be duplicated as needed.
  7. Age Divisions:

Novice Chef is for ages 8 and in the third grade to 11 years old as of January 1, current year

Master Chef is for ages 12-18 as of January 1, current year.

  1. Recipe Acceptance: If the recipe is entered in the wrong category, it will be moved into the appropriate category at the discretion of the contest committee. If a class is cancelled due to insufficient entries the participant may enter a new recipe upon notification by the committee. A class will be cancelled if it has less than three entries.
  2. Class Break Down: If there are more than 20 entries in a class the Jr. Fair Board reserves the right to split the class if they deem it necessary.
  3. Required Food Safety Guidelines: Only products that may be safely stored at room temperature may be entered. All eggs and tofu must be cooked. Cream Cheese may not be used in any icing. Custard or cream pies will not be permitted. The eligibility of all recipes will be determined by the superintendents and all decisions are final. If you have questions about the eligibility of a recipe, contact before entering it or choosing a recipe.
  4. Required amount of Recipe for Judging: Participants must bring the following to judging:

Cookies - 1 dozen Bar Cookies - 1 dozen Coffee Cake – 1 whole

Brownies - 1 dozen, cut Pie - Whole Recipe Bread - 1 loaf, 1 ring, 1 dozen rolls

Muffins/cupcakes - 1dozenCake - Whole Recipe Quick Bread - 1 loaf

Candy/fudge - 1 dozen Mix in Jar - 1 dozen & jar Trail Mix – 3 cups Tray- 4 each

  1. Covering ofFood Items: All items brought to judging must be brought in a disposable container (no glass or metal pan except class 13 and 20). All items must be covered.
  2. Attach Recipe to Food Item: All recipes must be firmly attached to the bottom of the item (not the covering) for judging and bake sale. Recipes need to be included in the basket/item to be auctioned.
  3. Sale Eligibility: 1st and 2nd place winners in each class will be entitled to sell their entries at the Creative Baking Auction. Exhibitors will be limited to selling one item in the auction. Should two items be eligible, only one item will sell in the auction (Judges Choice) the other will go to third place and sell in the silent auction.

·  3rd Place winners will have the option to sell in a silent auction with minimum bid set but no limit on maximum bid. Silent Auction will end before the main live auction begins. 3rd Place winners are encouraged to contact buyers to bid on their items.

·  4th- 5th place winners in each class will have the opportunity to sell their items in a Bake Sale at the pre-determined priceprior to the start of the Creative Baking Auction.

  1. Taste Testing: Creative Baking participants and other interested individualsmay purchase a $2.00 Taste Test To Go Box and sample as many entries as they like at the conclusion of the judging and awards presentation. All products must be eaten off the premises. Junior Fair Exhibitors are responsible for removing their entries 20 minutes after taste testing ends.
  2. Sale Order for Creative Baking Auction: 6, 16, 8, 11,7, 12, 18, 2, 14, 5, 13, 4, 17, 3, 19,10, 1, 20, 9, 15
  3. Sale Display:Participants must bring to the Junior Fair Creative Baking Auction and Bake Sale, goods that are fresh, well-presented and completely baked and not burnt. Items selected to sell in the auction or bake sale may be displayed in baskets or decorated to attract buyers. Baskets, plates, etc. become the property of the buyer. A total recipe of the product is to be sold. If samples are going to be distributed during the auction, a second batch should be made for this purpose. The Junior Fair Creative Baking Auction Committee reserves the right to refuse the sale of any items that does not meet the standards it met when it was selected or if the quality is questionable for any reason (i.e. due to appearance, over baked, under baked, quantity, etc.) All items must be covered with a see through covering.

·  Auction Baskets must be able to be carried by the seller. The only additional assistance that can be given is to pass out food samples.

·  Basket value is limited to a total of $40.00 (includes basket and items in it)

  1. Buyer Contact: First, Second and Third place winners are encouraged to contact potential buyers for the auction and are required to participate in the Creative Baking Buyers Promotion and Advertising Award Contest.Detailed Poster contest information available in Department 61, Section 201, preregistration not required. If a winner does not participate in the poster contest they will not be able to auction their baked goods in the auction. You must submit a poster and all listed requirements for each winning 1st, 2nd and 3rd place recipe. Fourth and fifth place winners must bring a copy of the invitation letter sent to potential buyer to bake sale check in.
  2. Auction Check All 1-2 place items are to be checked in no later than 1:00 pm
  3. Auction Commission: Participants of the auction and bake sale will receive 90% of the selling baked good price.The remaining 10% will be used to support the contest through the purchase of awards, supplies and promotions.
  4. Auction Checks: Checks will not be issued until all buyer’s bills have been paid and their checks have cleared. Allow 10-20 working days after the auction for checks to be mailed.
  5. Bake Sale Prices: All items in the bake sale will sell for $30. Junior Fair Exhibitors will receive 90% of the amount from the item(s) they sell. If the item does not sell, the exhibitor will not be paid. At the conclusion of the sale, her/she should pick up any item that has not been sold. Exhibitors are required to contact a potential buyer, and bring with them to the bake sale a copy of the letter they sent to the potential buyer. This letter makes others aware of items that will be sold at the bake sale. Bake Sale will end prior to the start of the auction.
  6. Committee Actions:The committee, in conjunction with the Director in Charge and event volunteers reserve the right to act upon any circumstances not covered by these rules.
  7. Questions: If you have any questions about the eligibility of an entry or contest rules, please contact Kathy McNutt @ 314-8039 or .

DEPARTMENT 65

SECTION 201 - PHOTOGRAPHY SHOW

Judging Date:First Saturday of fair Time: 4:00 pm Location: Activities Tent

Check In: Seniors - 2:30 pm Intermediate - 3:00 pm Junior- 3:30 pm

Director in Charge: Debbie Johnson

AWARDS

1st -5th Place - Ribbons

Best of Show & Best of Class Rosette (for age class)

Participants must make entry online through BlueRibbon by current year’s deadline.

Class 1 Junior - Nature

Class 2 Junior - A Bug's Eye View

Class 3 Junior - People

Class 4 Junior - Vacation Treasures

Class 5 Intermediate - Ohio the Heart Of It All

Class 6 Intermediate – Seasons (Summer, Fall, Winter or Spring)

Class 7 Intermediate – Sunrise/Sunset

Class 8 Intermediate – Portraits - one or more people

Class 9 Senior - Just Black and White

Class 10 Senior – A Birds Eye View

Class 11 Senior - Building/Structures or Cityscapes

Class 12 Senior – Self Portrait or Selfies

Class 13 Open –Photo Shopped

  1. Eligibility: Participants must be 8 years old and in the third grade to 18 years of age as of January 1, as of the current year and a member of a Franklin County 4-H, Boy Scouts or Girl Scout Program. THERE IS A $2.00 PER CLASS ENTRY FEE PAYABLE TO FR. CO. JR. FAIRBOARD.
  2. Age Divisions for Judging: Entries will be judged in the following divisions:

Junior - ages 8 and in the third grade to 11 as of January 1, current year.

Intermediate - Ages 12 - 14 as of January 1, current year.

Senior - Ages 15 - 18 as of January 1, current year.

Open Class - all ages as defined under the eligibility rule.