Waupaca County Fair Open Class Book

Food and Nutrition – Department 25

Page 4

CLASS N – JAMS, JELLIES, MARMALADES, CONSERVES

Containers may be opened when judged. Use standard mason jars with self-sealing lid. Pint or half-pint jars.

No freezer jams or jellies.

1. Applebutter 1.75 1.50 1.25 1.00
 2. Apple or crabapple jelly 1.75 1.50 1.25 1.00
 3. Plum jelly 1.75 1.50 1.25 1.00
 4. Grape jelly 1.75 1.50 1.25 1.00
 5. Currant jelly 1.75 1.50 1.25 1.00
 6. Raspberry jelly, red or black 1.75 1.50 1.25 1.00
 7. Mixed fruit jelly, identify on tag 1.75 1.50 1.25 1.00
 8. Cherry jelly 1.75 1.50 1.25 1.00
9. Any other jelly not listed, identify on tag 1.75 1.50 1.25 1.00
10. Strawberry jam 1.75 1.50 1.25 1.00
11. Raspberry jam, red or black 1.75 1.50 1.25 1.00
12. Blackberry jam 1.75 1.50 1.25 1.00
13. Plum Jam 1.75 1.50 1.25 1.00
14. Peach jam 1.75 1.50 1.25 1.00
15. Any other jam not listed, identify on tag 1.75 1.50 1.25 1.00
16. Any marmalade, identify on tag 1.75 1.50 1.25 1.00
17. Any conserve, identify on tag. 1.75 1.50 1.25 1.00

CLASS 0 – DRIED FOODS

Please identify, include date, dehydrator time, and process used.

1. Vegetables 2.75 2.50 2.25 2.00
2. Vegetables, mixed, identify 2.75 2.50 2.25 2.00
3. Fruit 2.75 2.50 2.25 2.00
4. Fruit, mixed, identify 2.75 2.50 2.25 2.00
5. Spices or Herbs identify 2.75 2.50 2.25 2.00
6. Dried Meats identify 2.75 2.50 2.25 2.00
7. Any other not listed identify 2.75 2.50 2.25 2.00

CLASS P – REFRIGERATED ITEMS

Include recipe on 3”x5” card.  Recipe recommended but not required.

1. Vinegar & oils 1.75 1.50 1.25 1.00
2. French dressing 1.75 1.50 1.25 1.00
3. Any other dressing, please identify 1.75 1.50 1.25 1.00
4. Horseradish 1.75 1.50 1.25 1.00
5. Any other condiment, please identify 1.75 1.50 1.25 1.00
6. Cold dip, served with appropriate dippers ½ cup – label on tag 1.75 1.50 1.25 1.00
7. Hot dip, served with appropriate dippers ½ cup – label on tag 1.75 1.50 1.25 1.00
8. Sour Cream or dessert dip, served with appropriate dippers ½ cup – label on tag 1.75 1.50 1.25 1.00

CLASS Q – DAIRY FOOD

Must contain at least 2 dairy products. Recipe card with complete instructions & ingredients must be attached. Dairy products must be underlined with a red marker.

1. Bars (3) 2”x2” 1.75 1.50 1.25 1.00
2. Torte (3) 2”x2” 1.75 1.50 1.25 1.00
3. Pie ¼ pie 1.75 1.50 1.25 1.00
4. Quick bread – small loaf 1.75 1.50 1.25 1.00
5. Coffee Cake ¼ cake 1.75 1.50 1.25 1.00
6. Any other dairy food 1.75 1.50 1.25 1.00

CLASS R – TABLE SETTING

1 setting – include: tablecloth and /or placemat – napkin – plate – glass and/or cup & saucer – floral or decorative arrangement – silverware – menu card. NON PERISHABLE FOOD ITEMS ONLY

1. Holiday Celebration 1.75 1.50 1.25 1.00
2. Special Family Event 1.75 1.50 1.25 1.00
3. Party Theme (circus, pool party, golf party, etc.) 1.75 1.50 1.25 1.00

CLASS S – JUST STARTING TO COOK

Open to youth under 15 who are not members of an organized youth program recognized by the Waupaca County Fair Board for showing purposes.  Please refer to special instructions on exhibiting in this department at the beginning of the department listing.  Include recipe on 3”x5” card.  Recipe recommended but not required.

1. Brownies, (3 on plate) no mixes 1.75 1.50 1.25 1.00
2. Chocolate chip Cookies (3 on a plate). 1.75 1.50 1.25 1.00
3. Cupcakes (3 on plate), no icing 1.75 1.50 1.25 1.00
4. Homemade Yeast Bread (no bread machines). Whole loaf. 1.75 1.50 1.25 1.00
5. Cinnamon Rolls (3), no frosting. 1.75 1.50 1.25 1.00
6. Bread & Butter Pickles (1 pint or 1 quart with screw band removed) 1.75 1.50 1.25 1.00
7. Canned Vegetable (1 pint or 1 quart with screw band removed) 1.75 1.50 1.25 1.00
8. Canned Fruit (1 pint or 1 quart with screw band removed) 1.75 1.50 1.25 1.00
9. Canned Tomato Juice (1 pint or 1 quart with screw band removed) 1.75 1.50 1.25 1.00
10. Quick Bread – small loaf 1.75 1.50 1.25 1.00
11. Muffins (3 on plate) 1.75 1.50 1.25 1.00
12. Any other food item not listed above. 1.75 1.50 1.25 1.00
13. Table setting 1.75 1.50 1.25 1.00

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