Baking Contests RULES

Hershey's Cocoa Classic

Calling all bakers for the 2010 Hershey's Cocoa Classic baking contest to be held at the Cambria County Fair. The contest is co-sponsored by The Hershey Company and the Pennsylvania State Association of County Fairs.

Over 110 fairs across Pennsylvania will offer cash prizes for the best cake and tastiest cookies, brownies or bars in the youth category. Cambria County Fair's contest is a preliminary competition that leads to the selection of the final Hershey's Cocoa Classic blue ribbon winner held each January at the Pennsylvania State Farm Show. First place winners at the Farm Show will be awarded a cash grand prize of $500 for the winning cake recipe and $250 for the winning cookie, brownie or bar recipe.

The rules for Cambria County Fair's contest are as follows:

CAKE CONTEST RULES:

Open to any individual who is a Pennsylvania resident; one entry per person.
Entry must be a layered chocolate cake made from "scratch" and frosted (no mixes).
CAKE RECIPE: A minimum of 1/4 cup of HERSHEY'S COCOA must be used and listed as "HERSHEY'S COCOA" in the cake batter part of the recipe.
FROSTING/DRIZZLE: If frosting chocolate, and if chocolate drizzle is used, HERSHEY'S COCOA must be used and listed as "HERSHEY'S COCOA" in the frosting/drizzle parts of the recipe.
If candy, chocolate, or flavored baking chips products are used, they must be HERSHEY'S, REESE's or HEATH branded products, and listed with their brand name in the recipe. (See http://www.pafairs.org/pdfs/BakingContests/ContestRulesHersheyAll.pdf for complete product list.)
The entire Cake entry must be submitted for judging on cardboard or a disposable plate.
Recipe(s) must be submitted with the entry, printed on one side of 8-1/2" x 11" paper. Recipe must list all ingredients, quantities, and the preparation instructions. Entrants name, address and phone number must be printed on the back side of all the pages.
Refrigeration is not available at the Fair or PA Farm Show. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.
Judging criteria:

      Flavor......................................................30 points
           (aroma, taste; good balance of flavoring)
      Texture....................................................25 points
          (moist and tender crumb; not soggy or dry)
      Inside Characteristics...........................20 points
         (even grain; evenly baked; free from air pockets)
      Outside Characteristics........................15 points
          (consistent shape/size/surface; overall appeal)
      Frosting..................................................10 points
          (taste; texture; even color)

      TOTAL..................................................100 points
Prizes: 1st = $25               2nd = $20               3rd = $15

First place winner is eligible for the 2011 PA Farm Show competition.
Click on the above link for more information.

Sponsors: The Hershey Company, PA Dept. of Agriculture, and
the PA State Association of County Fairs.

COOKIE, BROWNIE OR BAR CONTEST RULES

Exhibitor must be an individual (age 8 through and including 18 years ONLY) who is a Pennsylvania resident; one entry per person.
Entry must be a plate of six (6) cookies, brownies or bars made from "scratch" (no mixes).
COOKIE, BROWNIE, OR BAR: A minimum of 1/2 cup of HERSHEY'S BAKING CHIPS (any variety) must be used and listed as "HERSHEY'S" plus the name of the specific chip variety in the cookie-brownie-bar batter part of the recipe.
FROSTING/DRIZZLE: If chocolate frosting or chocolate drizzle is used, HERSHEY'S COCOA must be used and listed as "HERSHEY'S COCOA" in the frosting/drizzle part of the recipe.
If candy, chocolate, or flavored baking chips products are used, they must be HERSHEY"S, REESE'S or HEATH branded products, and listed with their brand name in the recipe. (See http://www.pafairs.org/pdfs/BakingContests/ContestRulesHersheyAll.pdf for complete product list.)
Entry must be submitted for judging on a doily set on top of a cardboard or a disposable plate.
Recipe(s) must be submitted with the entry, printed on one-side of 8-1/2" x 11" paper. Recipe must list all ingredients, quantities, and the preparation instructions. Entrant's name, address and phone number must be printed on the back side of all pages.
Refrigeration is not available at the Fair or PA Farm Show. Entries that require refrigeration after baking must indicate so in recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.
Judging criteria:
      Flavor.....................................................30 points
           (aroma, taste; good balance of flavoring)
      Texture...................................................25 points
          (appropriate for the type of cookie, brownie, bar)
      Inside Characteristics..........................20 points
         (even grain; evenly baked; free from air pockets)
      Outside Characteristics......................15 points
          (uniform size, shape, appearance; overall appeal)
      Frosting.................................................10 points
          (taste; texture; even color)

      TOTAL.................................................100 points

PRIZES: 1^st= $20.00 2^nd = $15.00 3^rd= $10.00

First place winner is eligible for the 2011 PA Farm Show competition.

Click on the above link for more information.

Sponsors: The Hershey Company, PA Dept. of Agriculture, and
the PA State Association of County Fairs.
(released January 2009)

So dig out that favorite chocolate recipe and give it a try. You could be this year's Hershey's Cocoa Classic winner. For more information on entry requirements contact our office at (814) 472-7491.

Pennsylvania's Incredible!

Angel Food Contest

Sponsored by

Pennsylvania's Egg Farmers

Open to any individual who is a Pennsylvania resident.
Entry must be an Angel Food Cake made from "scratch".
Pennsylvania produced & packed eggs are requested to be used it at all possible. Please look for the PEQAP or PA preferred logo or PA packaging dates on carton.
Refrigeration is NOT available at the Fair or PA Farm Show. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.
Cake entry must be submitted for judging on cardboard.
Recipe(s) listing the ingredients and the preparation instructions must be submitted with the entry (printed on one-side of an 8-1/2" x 11" size paper).
Judging will be based on the following criteria:
        Flavor (smell, taste, Flavoring)......................................30 points
        Inside Characteristics (texture & lightness).................25 points
        Overall Appearance (Surface, size, color)....................20 points
        Creativity.........................................................................15 points
        Topping, Icing or Decoration........................................10 points

                         PRIZES:     1^st = $25.00          2^nd = $15.00          3^rd = $10.00

                    First Place Winner is eligible for the 2011 PA Farm Show competition.

Premiums for the 2011 PA Farm Show are:

1^st = $500, 2^nd = $250, 3rd = $100

Sponsored by:

Pennsylvania's Egg Farmers

and

PA State Assoc. of County Fairs

23^rd Annual Blue Ribbon
Apple Pie Baking Contest Rules
.

INSTRUCTIONS TO BE USED BY FAIRS AT THEIR 2010 EVENT

Each county/local fair is encouraged to conduct a 23^rd Annual Blue Ribbon Apple Pie Contest at their 2010 event. Listed below are the criteria which we would like each fair to use in their contest. The certified first place winner from each fair will then have the opportunity to enter an apple pie in the BLUE RIBBON APPLE PIE CONTEST at the 2011 PENNSYLVANIA STATE FARM SHOW.

1. Each pie should be judged on the following basis: Overall Appearance 15 points, Crust: color, flavor, texture, doneness, 20 points, Flavor. 30 points, Filling: consistency, doneness, moistness and flavor, 25 points, Creativity: 10 points

Creativity is essential to a varied competition. Do not limit your contest to a "traditional" two rusted apple pie. We are looking for a variety of fillings in the pies; the pie must include at least 60% apples in the filling.

2. A neatly handwritten or typed recipe for the pie and pie crust most be submitted on a standard 8 ? by 11 sheet of paper. Please use one side only. This recipe will also need to be submitted when entering at the Farm Show.

3. Refrigeration is not available at the Fair or PA Farm Show. Entries that require refrigeration after baking must indicate so in the recipe. Those entries will not be sold, auctioned or otherwise distributed for consumption after the judging for food safety reasons.

4. Each fair will certify the winning apple pie baker and this person will be eligible to enter the state competition at the 2011 Farm Show.

Red Star Yeast Bread Contest Rules

RED STAR YEAST
FAIR PROGRAM
BREAD CONTEST RULES

1. Open to any individual who is a Pennsylbania resident.

2. Entry must be a standard size Yeast Bread made from "scratch".

3. Red Star Yeast must be used and listed as part of the recipe.

4. The entire Loaf must be submitted for judging, labeled plated and bagged.

5. Recipes listing the ingredients and kpreparation instructions must be submitted with entry
printed on 1 side of 81/2 x 11 size paper. Entrants name, address & phone must be printed
on the back of the page.

6. Judging will be based on the following criteria.

Flavor - (Aroma, taste, good balance of flavors) 30 points

Texture - (Not soggy or dried out) 25 points

Inside Characteristics - (Evenly Baked, Free Of Large Holes) 20 points

Outside Characteristics - (Consistent size/shape/surface:overall appeal)
15 points

Creativity 10 Points

Open - Entries

Hay & Grain - Dept 12

Vegetables - Dept 13

Fruits Nuts Berries - Dept 14

Home & Dairy Products - Dept 15

Horticulture - Dept 17