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66 “20 Years of Georgia”s Best”
CULINARY
CULINARY
Department IV
Superintendents: Virginia Nadeau, Perry, and Glynis Ellis, Hawkinsville
Assistant Superintendent: Sandra Sessoms, Perry
ALL DIVISIONS OF THE CULINARY DEPARTMENT WILL BE IN THE
MILLER-MURPHY-HOWARD BUILDING.
A REMINDER:
All baked goods are brought before the Fair begins, with one exception. PIES will
be accepted and judged the first Friday of the Fair, October 9. ALL OTHER
baked goods will be received Wednesday, October 7, between 2:00 p.m. and
8:00 p.m. Judging for these will be done on Thursday, October 8. Before the
Fair opens, Culinary exhibitors will be able to drive to the Miller-Murphy-Howard
Building to park and unload. Signs will be posted. As in the past, your ingredients
and/or dish will serve as your ticket into any gate for culinary contests held during
the Fair. Remember: Family members over age 10 must buy a gate ticket.
COOKS WHO CARE
Georgia Cooks for charity will again take place as a part of the 2009 Georgia
Living Program. More than $450 was raised for charity last year as a result of
exhibitors’ generosity. On Thursday afternoon, October 8th, and continuing
Friday, October 9th, a bake sale of items entered in competition will be held
in the Culinary Department.
Should you not wish to participate in the BAKE SALE, your item(s) will be
available for pick up between 5:00 p.m. and 9:00 p.m. on Thursday, October
8, and 9:00 a.m. and 7:00 p.m. (pies, 5:00 p.m. - 7:00 p.m.) on Friday,
October 9.
Winners’ ribbons will be available for pickup during the Fair or will be mailed to the
winners after the Fair.
A recipe may not be used in more than one contest; i.e., a peach pie cannot
be entered on pie day and the same recipe entered again in the “Sweet
Georgia Peach” contest.
Have you been an exhibitor every year since the first Fair in 1990? We’re looking for
some special folks who will have exhibited in all 20 Fairs to help us celebrate our 20th
birthday this year. If you believe you will qualify, let us know! Call Lora or Sandy at 800-
987-3247, ext, 553.
Georgia Living Program 67
CULINARY
To reach the Miller-Murphy-Howard Building, enter the West or North gate and
proceed to the perimeter road; follow signs. There will be limited parking in front
of the building.
North Side
Culinary
Entrance
West Front Entrance
Culinary
Area
South Side
The basic rules of food safety must be followed. All meat, fish, poultry,
milk, egg, and vegetable dishes must be kept cold (below 40 degrees F) or
hot (above 140 degrees F). This means that ice chests or other insulated
containers must be used when transporting or holding food. For information
on food safety, contact your County Extension Agent.
68 “20 Years of Georgia”s Best”
EXHIBITS RECEIVED:
CULINARY
Wed. Oct 7 2:00 - 8:00 p.m. Breads, Cookies, Candies, Cakes,
Decorated Cakes
Thur. Oct 8 5:00 - 10:00 p.m. Bake Sale for Charity
Fri. Oct 9 8:00 - 10:00 a.m. Pies and Cobblers
Noon - 10:00 p.m. Bake Sale for Charity
4:00 - 4:30 p.m. I Love Eggs Breakfast Contest
Sat. Oct 10 9:00 - 9:30 a.m. Junior 4-H Omelet Contest
10:30 - 11:00 a.m. Senior 4-H Omelet Contest
2:00 - 2:30 p.m. Karo Corn Syrup Kids Cookie
Contest
Sun. Oct 11 1:30 - 2:00 p.m. 4-H Cloverleaf Peanut Contest
Mon. Oct 12 4:00 - 4:30 p.m. Chicken Recipe Contest
Tue. Oct 13 10:00 - 10:30 a.m. Grits Anytime Contest
3:00 p.m FCCLA Chili Cookoff
Wed. Oct 14 4:00 - 4:30 p.m. Georgia’s Best Harvest Soups
2:00 p.m. FCCLA Culinary Competitions
Thur. Oct 15 10:00 - 10:30 a.m. Georgia Apple Contest
10:00 - 10:30 a.m. Sweet Georgia Peach Contest
4:00 - 4:30 p.m. Georgia Peanut Recipe Contest
Fri Oct 16 4:00 - 4:30 p.m. “Cool Beans” Edamame Recipe
Contest
Sat. Oct 17 10:00 - 10:30 a.m. Hidden Valley Ranch Family
Friendly Food Contest
12:00 - 12:30 p.m. King Arthur Flour Contest
12:30 - 1:00 p.m. Fancy Cupcake Contest
Sun. Oct 18 11:00 - 11:30 a.m. 4-H Cloverleaf Pizza Contest
ELIGIBILITY ENTRY REQUIREMENTS
1. Mail entry forms by September 21 4. A recipe may not be used in more
for early registration. than one contest; i.e., peach pie cannot
2. Please read general rules for be entered on pie day and the same
exhibitors at the beginning of this book. recipe used again in the “Sweet Georgia
IMPORTANT ENTRY INFORMATION Peach” contest.
GOVERNING ALL DEPARTMENTS 5. A recipe may not be submitted more
WILL BE FOUND THERE AND MUST than once from the same kitchen each
BE FOLLOWED CLOSELY. year; i.e., the same recipe may not be
3. Cooking contests are open submitted by more than one member of
to amateurs and to professionals the same family, or from more than one
unless stated otherwise in a contest. student or one team of students from a
Professionals, along with amateurs school class.
who have reached the highest level of 6. All entries must be submitted on
cooking arts, should enter the “OPEN” the official entry form of the Georgia
Division; i.e., past sweepstakes National Fair. Please use a separate
winners. Exhibitors must decide under entry form for each contest. Entry Form
which category they will enter. must include title of recipe; e.g. “Just
Peachy Baked Chicken”, not “Peach
Contest”. On special contest days,
your baked goods will serve as your
pass through the ticket gate. Present a
Georgia Living Program 69
copy of your entry form along with your demand that judges be as objective as
CULINARY
baked goods to the personnel at any possible when testing food.
gate and you will be permitted to enter. 13. Awards are given based on the
Any family member not participating quality of an item in acordance with
in competition must buy an entrance percentages listed on the scorecard in
ticket. Please allow yourself plenty of the Premium Book. An item receiving
time to park and transport your items. between 90 to 100 percent is eligible
Entries not received on time will not be for a blue ribbon (1st); 80 to 89 percent
judged. is eligible for a red (2nd); 70 to 79
7. Contestants may enter as many percent is eligible for a white (3rd);
Classes as they wish, but only one 60-69 percent is eligible for pink (4th).
entry per Class. However, only the four highest scoring
8. A TYPED COPY OF THE RECIPE items in each class may be placed;
ON A SEPARATE 8 1/2X11 SHEET OF the placings will be determined by the
PAPER MUST ACCOMPANY EACH percentage points. In other words, if
ENTRY AT CONTEST TIME. ALL the four highest scores fall into the blue
RECIPES BECOME THE PROPERTY ribbon range, then they may be placed
OF THE GEORGIA NATIONAL FAIR first, second, third, and fourth according
AND EXPOSITION AND CANNOT BE to their scores. On the other hand, if
RETURNED. The contestant’s name, no item scores above the fourth-place
address, and telephone number should level, then the first, second, and third
be printed clearly on the back of each places will not be awarded. A sliding
recipe. scale will be used for Youth Baking.
9. Entries should be on thin board 14. Articles without competition will
or paper plates with the exception of be judged on their own merit and will
pies; no responsibility can be taken for receive awards only if deemed worthy
contestants’ plates. Entries should be by the judges. Should the judges
covered with clear plastic wrap. choose not to give an award for a class
10. Entries not designated for the Bake or Award of Excellence where offered,
Sale should be picked up Thursday, the judges will be asked to make a
Oct. 8, between 5:00 and 9:00 p.m. or notation to that effect on the judges’
Friday, Oct. 9, between 9:00 a.m. and sheet. The decision of the judges will
7:00 p.m. (pies 5:00 p.m. - 7:00 p.m.). be final.
Decorated cakes will remain on display
for the duration of the Fair. PREMIUMS
15. Ribbons and cash prizes may be
YOUTH BAKING awarded to first through fourth place
11. Categories in Youth Baking will winners in each class and an Award
follow the same time schedule for of Excellence Rosette and $25 may
receiving and judging as the adult be awarded in each Section of each
divisions. Young cooks must have Division.
reached their twelfth birthday before 16. Premium checks will be mailed
October 1, 2009, to compete, unless to the winners after the Fair is over.
stated otherwise in a contest. Student Ribbons not picked up at the close of
baking “teams” are limited to two people the Fair will be mailed to the exhibitor.
per team.
Sweepstakes Plaque and $25 may be
JUDGING presented to the Georgia Champion
12. Every effort is made to obtain Junior Cook - winner of the most blue
qualified and impartial judges. In ribbons in the Youth Division.
Culinary, that means people who know Cindy Noble Memorial Award to Adult
how to judge food items based on what Sweepstakes winner (see page 72).
the scorecard calls for. Scorecards
70 “20 Years of Georgia”s Best”
CULINARY DIVISIONS Styrofoam dummy base.
CULINARY
2 Holiday - includes cakes
DIVISION 400 with themes such as
AMATEUR/ADULTS Thanksgiving, Halloween,
Christmas, Easter, etc.
DIVISION 401 3 Special Occasion - includes
OPEN cakes for anniversaries,
(See Rule 3, Page 68) showers, birthdays, etc.
4 Wedding Cakes
DIVISION 402 5 Seasons - cakes that celebrate
YOUTH the spirit of the seasons - bright
(AGES 12 THRU 18) and sunny summer, seashore,
garden party, fall, etc. and
SECTION A excluding official holidays.
DECORATED CAKES 6 Special Techniques Not on a
1st 2nd 3rd 4th Cake - includes entries made
$25 $20 $15 $10 with a sugar medium (gum paste,
Award of Excellence Rosette and $25 royal icing, etc.) using a
decorating technique (piping,
1. Entries in this Section should be molding, painting, etc.) to create
brought to the Miller-Murphy-Howard a sugar display that stands on
Building Wednesday, October 7, its own. Combinations of any
between 2:00 p.m. & 8:00 p.m. mediums and techniques may be
2. Entries in all Classes in this Section used on an entry.
may be a dummy (except for sculptured 7 Ginger Bread House (Not a true
cakes)or a real cake. However, if a cake, ginger bread houses will not
dummy is used, the same techniques be judged with decorated cakes)
should be possible to duplicate with real An Award of Excellence Rosette
cake, considering its weight and other and $25 may be given in this
properties. Tiered cakes are permitted class.
in Classes 1-5.
SECTION B
3. No plastic or artificial decorative
items allowed. Non-edible tier BREADS
separators may be used such as plastic 1st 2nd 3rd HM
or metal columns, cake drums, etc. $12 $10 $8
4. Cakes must be decorated by one Award of Excellence Rosette and $25
entrant only.
5. Entries in this Section will be
exhibited for the duration of the Fair
and may not be removed until October
20, 9:00 a.m. Items not picked up by Decorated Cakes Score Card:
October 21, 5:00 p.m., will be disposed Workmanship Execution 10
of. Originality 10
Color Coordination 10
Class General Appearance 10
1 Novelty - may also include Difficulty of Techniques used 10
sculpted cakes–sculpture itself Maximum Score 50
must be of CAKE. 2-D sculptured
cake may be placed on a
Georgia Living Program 71
CULINARY
1. Entries in this Section should be SECTION C
brought to the Miller-Murphy-Howard COOKIES
Building Wednesday, October 7, 1st 2nd 3rd HM
between 2:00 p.m. & 8:00 p.m. $10 $8 $6
ENTRIES WILL BE JUDGED ON: Award of Excellence Rosette and $25
Outside Appearance 40
Shape 10 1. Entries in this Section should be
Crust 10 brought to the Miller-Murphy-Howard
Volume 10 Building Wednesday, October 7,
Weight 10 between 2:00 p.m. & 8:00 p.m.
Outside Appearance 35 2. Exhibit at least one dozen cookies/
Texture 15 small cakes.
Grain 15
Color 5 ENTRIES WILL BE JUDGED ON:
Flavor 25 Appearance...........................20
Blended flavor of well-baked Te x t u r e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 0
ingredients, free from undesirable F l a v o r. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 0
flavors; smells tempting O r i g i n a l i t y. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0
YEAST BREADS Class
(Exhibit Whole Loaf) 30 Brownies, plain
Class 31 Brownies, iced
12 White 32 Bar Cookies (other than brownies)
13 Rye 33 Chocolate Cookie
14 Whole Wheat 34 Chocolate Chip Cookies
15 Herb 35 Fruit Cookies
16 Dinner Rolls (six) 36 Peanut Butter Cookies
17 Coffee Cake 37 Oatmeal Cookies
18 Cinnamon Rolls (six) 38 Pecan Cookies
19 Other Yeast Bread Not Listed 39 Refrigerator Cookies
40 Sugar Cookies
QUICK BREADS 41 Decorated Cookies
(Exhibit Whole Loaf) 42 Filled Cookies
Class 43 Other Cookie Not Listed
21 Biscuits, baking powder (six)
22 Biscuits, buttermilk (six) A word about presentation vs.
23 Corn Bread or Muffins (six) appearance: If the rules state an
24 Banana Bread entry will be judged on presentation,
25 Pumpkin Bread this means the judges will be looking
26 Other fruit loaf or bread at the serving dish and any other
27 Coffee Cake decorative item the contestant may
28 Any Other Quick Bread Not Listed choose to stimulate the appetite
or express the theme of the dish.
Judging on appearance means the
judges will be looking at the food
only; whether the food item exhibits
“normal” properties, how it looks
in the container and whether the
individual portion looks appetizing
on the plate.
72 “20 Years of Georgia”s Best”
CULINARY
SECTION D SECTION E
CANDY CAKES
1st 2nd 3rd HM 1st 2nd 3rd HM
$10 $8 $6 $15 $10 $8
Award of Excellence Rosette and $25 Award of Excellence Rosette and $25
1. Entries in this Section should be 1. Entries in this Section should be
brought to the Miller-Murphy-Howard brought to the Miller-Murphy-Howard
Building Wednesday, October 7, Building Wednesday, October 7,
between 2:00 p.m. & 8:00 p.m. between 2:00 p.m. & 8:00 p.m.
2. Exhibit at least one dozen pieces 2. Any cake (layer, loaf, pound or
of candy. sheet) may use frosting, glazes or
ENTRIES WILL BE JUDGED ON: ices according to the wishes of the
Appearance 20 contestant, unless otherwise specified.
Outside has standard appearance; NO MIXES ALLOWED EXCEPT IN
fudges and divinities hold their CLASS 63.
shape; brittles are caramel color, not ENTRIES WILL BE JUDGED ON:
white or creamy Crumb 20
Texture 40 Odor 5
Fudge and divinity are creamy, free Flavor 15
of crystals; brittles are hard and not Texture 50
crystalline Grain 10
Taste 40 Lightness 20
Has no off or unusual flavor Tenderness 10
(flavoring such as vanilla ar others not Moisture 10
overpowering; no overcooked syrup or Shape 10
nuts), candy has traditional taste Crust 20
Class Shape 5
45 Bonbons Crust 5
46 Chocolate Fudge Volume 5
47 Divinity Weight 5
48 Peanut Butter Fudge Class
49 Peanut Brittle 54 Pound
50 Pecan Brittle 55 German Chocolate
51 Pralines 56 Devil’s Food
52 Other Candy Not Listed 57 White Layer
58 Yellow Layer
The Walker-Rhodes 59 Chocolate Layer
Tractor Company 60 Carrot
wishes to honor the memory of Cindy 61 Caramel
Nobles, a young mother and farm wife 62 Coconut (layer)
who was a great supporter of the 63 Mix Tricks - any cake using mix
Georgia National Fair and the as a base, but with clever
competitions in the Culinary Department additions of other ingredients
in the early years of the Fair.
by exhibitor. RECIPE MUST
The Cindy Nobles ACCOMPANY ENTRY.
Memorial Award 64 Any Other Worthy Cake Not Listed
presented to the Culinary Department
Sweepstakes winner
Plaque and $100
Georgia Living Program 73
CULINARY
PIE DAY
FRIDAY, OCTOBER 9
Bring pies and cobblers to the Miller-Murphy-Howard Building between
8:00 and 10:00 a.m. You will be able to park in front of MMH during these
hours for off-loading only; your pie(s) will be your ticket into the Fair through
the front entrance of MMH. Remember, family members above age 10 not
participating in the contest must buy a ticket into the Fair and will need to
enter through a regular ticket gate. Pies will not be available for pickup until
5 p.m.
SECTION F Class
PIES 66 Apple
1st 2nd 3rd HM 67 Peach
$15 $10 $8 68 Sweet Potato
Award of Excellence Rosette and $25 69 Any Berry
70 Pumpkin
1. No commercial pie crusts or mixes 71 Lemon Meringue
allowed. Pie crust recipe must be 72 Chocolate
submitted. 73 Buttermilk
2. Dessert pies only - no main dish or 74 Pecan (traditional)
side dish pies. 75 Pecan (other)
3. Exhibitors should supply ice and 76 Chess
container for perishable pies. 77 Your Favorite (if not listed above)
ENTRIES WILL BE JUDGED ON: SECTION G
Crust 60 FRUIT COBBLERS
*Uniformly brown crust with 1st 2nd 3rd HM
attractively finished edge 15 $15 $10 $8
*Even, thin and crisp crust that Award of Excellence Rosette and $25
fits pan well 15
*Tender, flaky; not compact 1. No commercial pie crusts or mixes
or soggy 15 allowed. Pie crust recipe must be
*Rich delicate flavor that does submitted.
not overpower taste of filling 15 2. See judging scorecard for pies.
Filling 40
Fruit fillings should be natural Class
tasting and representative of 78 Apple
fruit used; other type fillings 79 Cherry
should be standard in 80 Peach
appearance and flavor. 81 Any Berry
82 Your Favorite (if not listed above)
COOKS WHO CARE CHARITY BAKE SALE
THURSDAY, OCT. 8, 5:00 - 10:00 PM & FRIDAY, OCT. 9, NOON - 10:00 PM
ALL PROCEEDS GO TO CHARITY
74 “20 Years of Georgia”s Best”
CULINARY
2008 CULINARY
AWARD OF EXCELLENCE WINNERS
AMATEUR OPEN
Decorated Cakes Decorated Cakes
Monique Howard, Statesboro Janice N. Hamlin, Macon
Breads Breads, Candy, Pies, & Cobblers
Norma Ellis, Bonaire Ginger Watson, Leesburg
Cookies & Candy
Mary Frances Foster, Warner Robins YOUTH
Cakes Decorated Cakes & Candy
Mary Griffin, Macon Maryellen Francis, Warner Robins
Pies
Deborah Watson, Bonaire
2008 2008
ADULT SWEEPSTAKES YOUTH SWEEPSTAKES
WINNER WINNER
Ginger Watson, Leesburg Maryellen Francis, Warner Robins
2008 Culinary Contest Winners
Cooking Lite & Healthy Kids Only
The Granary “My Favorite Dessert”
1st Place - Rhonda Hitch, Kathleen 1st Place - Marlie Driver, The Rock
World of “Pastabilities” 2nd Place - Candice Dunnam,
1st Place - Tiffany Walker, Fort Valley Gordon
Healthy Cooking the ADA Way 3rd Place - Noah Frazier, McRae
1st Place - Rebecca Brooks, Byron
Sara Lee “Awesome Sandwich”
Eagle Brand Great Baking Bonanza 1st Place - Evelyn Mulkey, Cohutta
1st Place - Joshua Mullins, Elko
1st Place - Debra Brooks, Byron “Best of All Sandwiches”
2nd Place - Rebecca Brooks, Byron Joshua Mullins, Elko
3rd Place - Karen Slaughter,
Warner Robins Stick with Canola Fry It for the Fair
Youth HM - Taylor Pope, Forsyth 1st Place - Carla Garnto,
Warner Robins
Hidden Valley Ranch 2nd Place - Rhonda Hitch, Kathleen
“Fresh Taste for the Family” 3rd Place - Karen Slaughter,
1st Place - Susan Smith, Byron Warner Robins
2nd Place - Angelyn Sheppard,
Thomaston “Yammy Good” Sweet Potato
3rd Place - Tiffany Walker, Fort Valley Side Dish
1st Place - Debra Brooks, Byron
Dessert
1st Place - Debra Brooks, Byron
