DEPARTMENT ‘D’   FOOD PROCESSING / CULINARY ARTS
SUPERINTENDENTS: Jody Brosseit, Kathy Dotson. Marilyn VanEpps
480-861-8997 • jodybrosseit@gmail.com

                                                                  PROCEDURES FOR ENTERING EXHIBITS
Entry forms are available online by clicking on the ‘ENTRY FORMS’ link or at the fairgrounds office. Entry forms will also be available on Tuesday, September 17 in Pioneer Hall. We encourage you to submit your entry forms early, or you may submit them when you bring your entries to Pioneer Hall or to one of our new entry collecting sites in Rio Rico and Nogales.
Use a separate entry form for each department in which you choose to enter. For example, if you are entering a jar of jam, fill out an entry form for Department  D “Culinary Arts”. If you are also entering a photograph, you would fill out a separate form for Department G “Photography”.
                                                                     GENERAL RULES & REGULATIONS
1. Competition is limited to Santa Cruz County and the area lying geographically and historically adjacent.
2. Every entry shall be entered in the name of the producer or the owner or his/her agent.
3. Entry tags will be furnished for each animal or article exhibited. These will be properly filled out and attached to the exhibit.
4. All exhibits and entries shall be under the complete control of the Fair Management Board and cannot be removed from the grounds before 4:00pm September 22, 2019, or by appointment.
5. Judges will award ribbons according to merit. Except where noted, the Santa Cruz County Fair utilizes the Danish system of judging. In this system, the judge does not judge one entry comparing it to another. The evaluation is made against a standard. Blue ribbons will be given to those entries which most nearly meet the highest standards established for the particular class. Red ribbons will be given to those entries which rank ‘very good’ in relation to the standards. White ribbons will be given to those entries that rank ‘acceptable’ or ‘satisfactory’. 
In addition, the judge may present awards to those entries which merit recognition, i.e. Best of Show, Honorable Mention, and Special Award.
6. Ribbons will be awarded according to judging records. NO EXCEPTIONS.
7. THE FAIR MANAGEMENT BOARD WILL TAKE EVERY PRECAUTION TO INSURE CARE AND PROTECTION OF EXHIBITS, BUT WILL ACCEPT NO RESPONSIBILITY FOR LOSSES OR DAMAGE TO ANY EXHIBIT OR PERSON.
8. All exhibits must be prepared to conform to the special regulations of the department in which exhibited. Any EXHIBIT found offensive in any way will not be displayed or judged.
9. In the event of a dispute, the decision of the Fair Management Board will be final.
10. Commercial organizations and others exhibiting articles not for competition must make arrangements for available space (call 520-455-5553).
11. Exhibitors will be responsible for transportation of exhibits to and from the Fair or to or from designated pick-up points in Nogales and Rio Rico.
12. All classes have Children’s, Junior, Developmentally Disabled, and Visually Impaired Categories that will be identified in the sub-class column on the entry form (unless otherwise noted in department). Children “CH”: age 6-13: Junior “JR”: age 14-18: Developmentally Disabled “DD”: Visually Impaired “VI”. Age must be on entry form. Exhibitor must stay in age group and cannot exhibit in any other section.
13. Articles previously entered in the Santa Cruz County Fair or any other county fair may be entered &  marked for display only but are not eligible for competition.
14. Fair Management is not responsible for any awards offered by private individuals or businesses.
15. The Fair Management Board has the right to reject any exhibit.

 DEPARTMENT ‘D’ - FOOD PROCESSING / CULINARY ARTS

SPECIAL RULES - READ CAREFULLY

Exhibits must be solely the work of the exhibitor, unless otherwise noted. ALL canned goods, preserves, jams and jellies, conserves, pickles and relishes must have been prepared during the years 2018-2019.
ALL FOODS, with the exception of canned meats will be tasted during judging.
CONTAINERS: All rings and seals must be without rust, dents or scratches, new if possible. CANNED PRODUCTS, meat, fruit and vegetables must be in standard (16 oz.) pint, or (8oz.) 1/2 pint jars. A tasting sample in a 4 oz. jar MUST be provided and will not be returned to the exhibitor. Jars must be sealed with standard rings and lids. DO NOT USE WAX. Dill pickles are acceptable in quart jars. The Board reserves the right to remove and dispose of foods showing signs of spoilage during the Fair. 
CANNED FOODS: Canned foods must include notes with information about canning method used, ingredients, name and age of exhibitor. Recipe is not required.
JUDGING: Entries will be judged on the following criteria: General Appearance; Texture; Flavor; Consistency. Judges are instructed not to award premiums unless exhibits are deemed worthy of merit. ANY EXHIBIT FOUND STAINED, SOILED OR OFFENSIVE IN ANY WAY TO THE JUDGES WILL NOT BE JUDGED. If it is obvious to the judges that two or more exhibits are identical (as from the same cooking kettle), the judges will be allowed to automatically discard one or all entries.
*NO PACKAGED MIXES*
In competition, details are all important. Judges do not judge by likes or dislikes. They have standard criteria by which they must abide. If your foods do not receive awards, it does not mean they are not edible. The first thing to consider is the container. Please use only the type specified for each class, and make certain that the jars are thoroughly filled and sealed, and are free of any stickiness. Jars must be clearly and neatly labeled as to contents, ingredients and method of preserving. If you have any unusual or interesting facts about your entry, such as sugar-free, fat-free etc., attach an explanation for the judges.   
TEAM ENTRIES should be clearly identified on entry tag with all team members’ names listed.
FRUITS: Uniformity of pack and ripeness are very important. The ripeness determines the color and texture of the fruit. The syrup or liquid should be clear, not cloudy, and should cover the contents to within 1/2 inch of the top of the jar.
VEGETABLES: Here again, the liquid is very important. It must be clear, and it must cover the vegetables.The jar must be filled to within 1/2 inch of the top.
PICKLES AND RELISHES: All cucumber and mixed pickles must be firm and crisp. Sweet pickles should be firm, yet tender. DO NOT OVERCOOK. Again, natural color of product used, clarity of liquid and uniformity of pack is important.
JAMS: Do not sieve or strain. True jams resemble crushed fruit or vegetables with no separation of fruit and juice. Natural fruit/vegetable flavor should be preserved, not overpowered by sugar or other flavors. Jams should not be rubbery. You have the option to provide a half-pint jar for exhibiting and one smaller jar for sampling, both properly sealed and labeled.
JELLIES:  Jelly should be transparent and have good texture (quiver), color and clarity. Natural fruit flavor is important. Do not add too much sugar and no crystals are to be seen. You have the option to submit a half-pint jar for exhibit and one smaller jar for sampling, both properly sealed and labeled.
PRESERVES:  The color and flavor must be natural to the fruit. Syrup must be clear and thick and the pieces of fruit must be firm and whole. You have the option to provide a half-pint jar for exhibit and one smaller jar for sampling, both properly sealed and labeled.
MARMALADES: Marmalades are usually citrus fruits and must have the flavor and color as natural to the fruit as possible. Small, thin pieces of rind in clear thick syrup are desirable. You have the option to provide a half-pint jar for display and one smaller jar, for sampling, both properly sealed and labeled.
MEATS: Broth should come to with 1 inch of the top of the jar. Meat must be packed consistently. ALL MEAT PRODUCTS MUST BE PRESSURE CANNED OR DRIED.
FRUIT / VEGETABLE BUTTERS: Should be pureed with no chunks and about the consistency of thick honey. All butters should be natural color, no coloring added.
DRIED FOODS: Color, characteristic and shape are important.
ALL PERISHABLE FOODS, INCLUDING ITEMS SUBJECT TO DETERIORATION, OR FOODS THAT MUST BE SERVED HOT OR COLD, SHOULD BE ENTERED IN THE PERISHABLE FOODS CONTEST.

DIVISION A – CANNED FRUIT, CANNED VEGETABLES, FRUIT OR VEGETABLE SAUCES, SOUPS

DIVISION B – PRESERVES
Fruit cooked with sugar so as to keep its shape. Chunks of fruit visible.

DIVISION C – JAMS
Fruit or vegetables boiled to a thick consistency, without preserving the shape of the fruit.

DIVISION D – JELLIES
A clear food preparation of soft, elastic consistency due to the presence of pectin (natural or commercially bought). Resembles fruit juice cooked with sugar.

DIVISION E – MARMALADES AND CONSERVES
Marmalade should be a clear, jelly-like preserve with fruit, usually citrus, suspended in small pieces.  
Conserves should be a mixture of several fruits, cooked to a jam-like consistency with sugar, Addition of nuts is optional. 

DIVISION F – MISCELLANEOUS
For example, vinegars, juices, syrups etc.

DIVISION G – PICKLES, SALSAS, RELISHES AND CHUTNEY

DIVISION H – CANNED MEAT AND MEAT PRODUCTS

DIVISION I – RECIPES MADE WITH HONEY

DIVISION J – DRIED FRUITS, MEATS, JERKY, HERBS, SPICES
Dried herbs must be exhibited in spice size jars

DIVISION K – NUT PRODUCTS

DIVISION L - GIFT BASKET
Assemble a gift basket with 5 different types of spreads. 
One each: jam, jelly, conserve, marmalade, and
preserves. They may be the same flavor, but must be
of a different type of processing.