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PERISHABLE FOODS CONTEST
SUPERINTENDENTS: Jody Brosseit, Kathy Dotson, Marilyn VanEpps
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, gelato, cheesecake, soups, casseroles, dairy products and baked goods. If you
are not sure if your entry qualifies for the Perishable Foods Contest, contact the Perishable Foods Superintendent.
Due to its increasing popularity, the Perishable Foods Contest has been divided into two separate
Junior entries (18 years or younger) will be entered and judged on Friday, September 20. Entries will be accepted
at 10am and judged at 11am.
Adult entries (19 years and older) will be entered and judged on Saturday, September 21. Entries will be
accepted at 10am and judged at 11am.
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. Cakes and pies must be in/on disposable containers, such as paper or aluminum plates. Cookies should be on a paper plate. The containers should be properly labeled with product provided and ingredients used. Items that contain uncooked egg products will not be permitted. Judging: Breads and related baked items will be judged on appearance of crust, crumb, flavor and texture. Cakes will be judged on appearance, texture, crumb and taste. Pies will be judged on appearance, flavor, texture of crust and of filling.
DIVISION A – BREADS
Only whole loaves will be accepted. No mini loaves.
001 – Yeast bread – non-machine made
002 – Yeast bread – machine made
003 – Non-yeast bread
DIVISION B – LOAF OR BUNDT CAKE
Cake must be on disposable container such as cardboard or cake round.
Only whole cakes will be accepted.
DIVISION C – LAYER CAKE
Only whole cakes will be accepted. No frosting with uncooked egg products permitted. Must have at least 2 8” layers.
DIVISION D – DECORATED CAKES
Anyone who sells cakes from home kitchens, teaches cake decorating, who is now teaching or has taught in the past is considered professional when more than 10% of his/her income is made from such activity. This rule also applies to Bakery and Restaurant decorators.
Decorated cakes of questionable subject or theme by the judges will not be judged or displayed. Cake separators are not considered part of the decoration on the cake. No frosting with uncooked egg products permitted. Decorated cakes must be movable and completely finished before bringing to the Perishable Foods Contest. Sheet cakes not to exceed 12”X 18”.
004 – Professional
005 – Non Professional
DIVISION E – COOKIES AND BROWNIES
Six (6) each
DIVISION F – PIES
Pies must be on/in a disposable container such as paper or aluminum plate.
DIVISION G – HOMEMADE CANDIES
Amateurs Only (Not less than 7 pieces)
DIVISION H – MISCELLANEOUS BAKED GOODS
For example, cupcakes, edible houses, doughnuts etc.
DIVISION I - BUTTERS, SAUCES, SOUPS
DIVISION J - ICE CREAMS AND GELATOS
DIVISION K - CASSEROLES
DIVISION L - APPETIZERS AND HORS D’OUVRES