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PERISHABLE FOODS CONTEST
SUPERINTENDENTS: Suzanne Jenkins / Sue Archibald
SPECIAL RULES - READ CAREFULLY
This contest is designed for foods that are not suitable to be entered 24 hours or more prior to judging. Examples would include cream pies, warm dips, ice cream, cheesecake, soups, casseroles, dairy products etc. All other types of baked goods, including breads and rolls, should be entered on Wednesday, September 13 in Department D – Culinary Arts.
NEW THIS YEAR
Due to its increasing popularity, the Perishable Foods Contest has been divided into two separate competitions:
Junior entries (18 years or younger) will be entered and judged on Friday, September 15. Entries will be accepted at 10:00am and judged at 11 am.
Adult entries (19 years and older) will be entered and judged on Saturday, September 16. Entries will be accepted at 10:00am and judged at 11:00am.
Foods should be brought in at the temperature at which they would be served. This can be done by using insulated containers and wrapping carefully. Food will be checked in at the Junior Perishable Foods to be checked in on the Ramada. Adult Perishable Foods to be checked in at the 'Bounty From the County' Tent.
001 - Appetizers
002 - Soups
003 – Main dishes
004 – Side dishes
005 – Desserts
006 – Other than classified