Cooking & Preserves

 

Chief Steward: Irene Tomlinson. Phone/Fax: 6795 6121

Click to Print Program

Entry Waiver Form                                                                            

ALL exhibits to Main Pavilion from 9 to10am Friday 26th April 2013.

Early entries may be left at Secretary’s office. Late entries NOT accepted.

Exhibits must be accompanied by completed Entry and Waiver forms

Conditions of Entry

• All jams in screw top jars

• One entry – One class for entry

• Small neat labels on jars

• NO packet cakes unless specified

• FIRM PLASTIC PLATES must be used for cooking entries

• All cooking to be placed in oven bags

• Limit of TWO entries per person per class

• NO ring tins for any classes unless specified

• The judge reserves the right not to award prizes in any class if exhibits are not up to standard.

• Judging commences Friday 26th April 2013

• Exhibits may be collected on Sunday 28th April after 3pm or Secretary’s office on Monday 29th April 2013 between 10am & 4pm.

SPECIAL SECTIONS - ENTRY FEE: $1 per item

1. GENTLEMEN ONLY (15 years & older) - CHOCOLATE CAKE

PRIZE: $50 for 1st $25 for 2nd plus Ribbon

SPONSORED by Watson’s Kitchen

RULES.

• Must be home Baked

• Packet Cake Mix may be used

• Cake must be Iced on Top Only

• Entries taken on the day.

• Name on underside of plate

2. LADIES BOILED FRUIT CAKE

PRIZE: $50 for 1st $25 for 2nd

Sponsored by Narrabri Show Ladies Auxiliary & Irene Tomlinson

3. STEAM PLUM PUDDING

Sponsored by B Dean & W Langfield & Irene Tomlinson

PRIZE: $20 for 1st $10 for 2nd

OPEN SECTIONS - ENTRY FEE: $1 per item. PRIZE MONEY: 1st $5 + card, 2nd $3 + card.

Codes: (AV) = Any Variety. (AOV) = Any Other Variety

PRESERVES

4. 1 Jar of Lemon Butter

5. 1 Jar of Marmalade

6. 1 Jar of Fig Jam

7. 1 Fresh Apricot Jam

8. 1 Plum Jam

9. 1 Jar of Chutney

10. 1 Jar of Pickles - AV

11. 1 Jar of Relish

12. 1 Bottle of Sauce-AV

13. 1 Bottle Preserved Vegetables - AV

14. 1 Bottle Preserved Fruit - AV

Most Successful Exhibitor in Preserves - $20 donated by Edgeroi CWA

COOKING

15. Chocolate Cake – iced top only

16. Banana Cake – lemon icing

17. Carrot Cake – lemon icing

18. Damper

19. Plain Scones - $20 Maude Hann Memorial

20. Plate of Biscuits – for afternoon tea – 3 varieties – 3 of each variety

21. Sponge Cake - AV (Jam filled)

22. 6 Iced Patty Cakes

23. 6 Lamingtons

24. Loaf of Machine made Bread – AOV

JUNIOR SECTIONS - ENTRY FEE: 50 cents. PRIZE MONEY: 1st $5, 2nd $3 + card.

Codes: (AV) = Any Variety. (AOV) = Any Other Variety

JUNIOR COOKING - 10 -15 YEARS

• Decorations may be used on iced cakes for Juniors & Sub Juniors

25. 6 Patty cakes –to be iced (prize donated by Lisa Dee's Boutique)

26. Rocky Road

27. 6 Plain Scones

28. 6 Pikelets

29. 6 Rock Cakes

30. Quick Mix Cake – iced top only - AV - $10 Donated by Edgeroi CWA

SUB-JUNIOR COOKING - 3 -10 YEARS

31. 6 Patty Cakes - to be iced (Prize donated by Lisa Dee's Boutique)

32. Packet Butter Cake – iced top only - AV

33. 6 Choc Chip Cookies

34. 6 Plain Packet Muffins

35. 6 Chocolate Crackles

36. Nutritious Lunch Box - $10 donated by Donated by Edgeroi CWA Edgeroi CWA

Helpful Hints for Show Cooking:

• Jams etc - make sure jars are a uniform size and clean - 500g

• Pickles- do not overcook - vegetables to be chunky and recognisable.

• Scones - uniform size and excess flour dusted off.

• Pikelets - small and uniform size and evenly browned.

• Lamingtons - small cube of uniform size.

• Cakes - no rack marks, No holes and fresh - only ice if instructed and on top only.

• Patty cakes – Patty papers may be used also round bottomed pans.

• Fruit cakes - fruit evenly cut. Boiled cakes and plum pudding do not have cherries.

• Biscuits - small and dainty.