Foods

DIRECTORS IN CHARGE: Karlene Scott (705-377-5283, karlene.scott@live.com), Doreen Campbell (705-377-4538, kaheme@amtelecom.net)

RULES AND REGULATIONS
1. All entries must be homemade. No store-bought mixes.
2. Rolls to be single. Buns to be joined.
3. All cakes in 8” or 9” (20-23 cm) square pans unless otherwise specified.
4. All foods must be in clear Ziploc bags.
5. All foods, except loaves, cakes and pies, should be shown on white plates.
6. Jams and jellies to be shown without wax.
7. Canned or preserved exhibits to be shown in jars (ANY SIZE) with sealed mason lids.
8. Tags to be securely fastened to exhibits (tied on jars or stapled to plate/bag).
9. Muffins should not have paper liners. Cupcakes may be shown with/without paper liners. Loaf cakes and butter tarts may be with or without fruit or nuts.

60% WHOLE WHEAT BREAD COMPETITION – RULES
1. Bread entry must be solely made by the person entering the competition.
2. Entrant must have won the 60% Whole Wheat Bread Competition at the local Fair/Exhibition to be eligible to enter the District Competition.
3. Entrant must have won the District Competition to be eligible to enter the Ontario Association of Agricultural Societies Competition at the convention in February of the following year. The convention winner will become the OAAS Ontario Bread Baker Champion of the year.
4. In the case where the District winner is unable to send an entry to the convention, then the 2nd prize district winner will be eligible to enter.
5. PAN SIZE: (these are the measurements for the top of the pan that must be used for the final convention competition). Minimum size: 8 x 4 x 2 ½” (20cm x 10cm x 7cm); Maximum size 9 x 5 x 3” (23cm x 13cm x 7.5cm).
6. A full loaf of 60% whole wheat bread is required to be shown.
7. District winners must send their recipe form with entry to the convention.
8. Exhibit (loaf of bread) must be in a clean, clear, plastic bag, tagged with the exhibitor’s name, address, and District represented, using the entry tag provided.
9. Entries will be received at the convention, according to the convention schedule. Judging will commence at 9:30 a.m. Bread will be judged according to OAAS Homecraft Judging Standards.
10. Provincial Prize Money: 1st - $50.00, 2nd - $30.00, 3rd - $20.00

Prize Money for Section 1: 1st - $10.00 + Rosette, 2nd - $5.00, 3rd - $3.00

1. Loaf of 60% Whole Wheat Bread (Special competition - see rules above. Recipe must be attached. First prize bread eligible to go to competition at the District Annual and if first there, can compete at the Annual Convention in Toronto.)

Prize Money for Sections 2 – 92: 1st - $5.00, 2nd - $3.00, 3rd - $2.00

2. Loaf White Bread – Homemade
3. Loaf White Bread – Machine
4. Loaf Brown Bread – Homemade
5. Loaf Brown Bread – Machine
6. Loaf 7 or 12 Grain Bread – Homemade
7. Loaf Raisin Bread – Homemade
8. Loaf Raisin Bread – Machine
9. Loaf Pumpernickel Bread – Machine
10. Any Other Bread Not Listed, Named
11. Plain White Rolls – Three
12. Cloverleaf White Rolls – Three
13. Plain Whole Wheat Rolls – Three
14. Cloverleaf Whole Wheat Rolls – Three
15. Plain Biscuits – Three
16. Cheese Tea Biscuits – Three
17. Plain Scones – Three
18. Scones with Fruit – Three
19. Shortbread Cookies – Three
20. Plain Oatmeal Cookies – Three
21. Oatmeal Fruit Cookies – Three
22. Oatmeal Date or Jam Sandwich Cookies – Three
23. Gingersnap Cookies – Three
24. Sugar Cookies – Three
25. Peanut Butter Cookies – Three
26. Chocolate Chip Cookies – Three
27. Butterscotch Chip Cookies – Three
28. Fruit Drop Cookies – Three
29. Bran Muffins – Three (with or without fruit or nuts)
30. Oatmeal Muffins – Three
31. Carrot Muffins – Three (with or without fruit or nuts)
32. Pumpkin Muffins – Three
33. Banana Muffins – Three
34. Blueberry Muffins – Three
35. Lemon Cranberry Muffins – Three
36. Light Fruit Cake – Small (not iced and not cut to size)
37. Dark Fruit Cake – Small (not iced and not cut to size)
38. Gumdrop Cake – Small (not iced and not cut to size)
39. Rhubarb Cake (not iced)
40. Crumb Cake
41. Apple Cake (iced, with or without fruit or nuts)
42. Carrot Cake (iced, with or without fruit or nuts)
43. Johnny Cake
44. Marble Cake (iced)
45. Banana Cake (iced)
46. Coffee Cake
47. Applesauce Cake (with cinnamon and sugar topping)
48. Oatmeal Date Cake (iced)
49. Chocolate Zucchini Cake (iced)
50. Spicy Raisin Cake (iced)
51. Orange & Date Cake
52. Lemon Pound Cake (baked in a bundt or tube pan)
53. Chocolate Cake (iced)
54. White Cupcakes – Three (iced)
55. Chocolate Cupcakes – Three (iced)
56. Carrot Loaf
57. Banana Loaf
58. Cherry Loaf
59. Zucchini Loaf
60. Lemon Loaf
61. Lemon Cranberry Loaf
62. Lemon Poppy Seed Loaf
63. Pumpkin Loaf
64. Date Loaf
65. Brownies – Three (not iced)
66. Butter Tart Squares – Three
67. Lemon Squares – Three
68. Date Squares – Three
69. Marshmallow Squares – Three (not Rice Krispie Squares)
70. Any Other Square Not Listed – Three (named)
71. Butter Tarts – Three (with or without fruit or nuts)
72. Fruit Tart – Three (not lemon)
73. A Single Baked Pie Shell (no filling)
74. Apple Pie (with spice)
75. Pecan Pie
76. Strawberry Pie (hand-done lattice top)
77. Raspberry Pie (hand-done lattice top)
78. Peach Pie
79. Cherry Pie
80. Raisin Pie
81. Rhubarb & Strawberry Pie
82. Blueberry Pie
83. Bumbleberry Pie
84. Chelsea Buns – Six (with or without icing or nuts or fruit)
85. Cinnamon Buns – Six (joined, standard method sweet dough, spread with mixture, rolled & cut)
86. Nuts & Bolts
87. Chocolate Fudge – Three (with or without nuts)
88. Maple Cream – Three (with or without nuts)
89. Peanut Butter Fudge – Three (with or without nuts)
90. Gift in a Jar (attached recipe and gift card or tag)
91. Gift Basket Containing Homemade Food Items (minimum 6 items, appearance only to be judged)
92. Plate of Assorted Goodies (minimum 6 items, plate 12” (30 cm) minimum, appearance only to be judged)
93. Gluten-Free Item

Prize Money for Section 93: 1st - $10.00, 2nd - $5.00, 3rd - $3.00

93. Display of 5 Ways to Serve Maple Syrup (2016)/Rhubarb (2017) – Single serving of each way (appearance only to be judged)

Prize Money for Sections 94 – 155: 1st - $5.00, 2nd - $3.00, 3rd - $2.00

95. Canned Peaches
96. Canned Pears
97. Canned Plums
98. Canned Whole Crab Apples
99. Canned Tomatoes
100. Canned Beans
101. Preserved Strawberries
102. Preserved Raspberries
103. Preserved Rhubarb
104. Preserved Peaches
105. Preserved Applesauce
106. Preserved Plums
107. Preserved Mincemeat
108. Any Other Preserve Not Listed
109. Marmalade
110. Peach Conserve
111. Rhubarb Conserve
112. Hawberry Jelly
113. Crab Apple Jelly
114. Apple Jelly
115. Chokecherry Jelly
116. Grape Jelly
117. Plum Jelly
118. Red Pepper Jelly
119. Red Currant Jelly
120. Highbush Cranberry Jelly
121. Raspberry Freezer Jam
122. Strawberry Freezer Jam
123. Raspberry Jam – Not Freezer
124. Strawberry Jam – Not Freezer
125. Peach Jam
126. Plum Jam
127. Rhubarb Jam
128. Grape Jam
129. Strawberry Rhubarb Jam
130. Diabetic Jam (Using Splenda or any other artificial sweetener)
131. Jam or Jelly (one fruit only, name fruit, not already listed)
132. Jam or Jelly (more than one fruit used, name fruits, not already listed)
133. Maple Syrup
134. Hot Dog Relish
135. Sweet Cucumber Relish
136. Zucchini Relish
137. Beet Relish
138. Chutney (any kind, named)
139. Chili Sauce
140. Salsa Sauce
141. Salad Dressing – Boiled
142. Shake & Pour Dressing (unsealed)
143. Mustard Cucumber Pickle
144. Mustard Bean Pickle
145. Nine Day Pickle
146. Icicle Pickle
147. Bread & Butter Pickle
148. Beet Pickle
149. Green Tomato Pickle
150. Dill Pickle
151. Dilled Beans
152. Dilled Carrots
153. Pickled Eggs – Three (unsealed)
154. Canned Spaghetti Sauce – Without Meat
155. Canned Spaghetti Sauce – With Meat