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CLICK HERE TO DOWNLOAD DEPARTMENT P – KITCHEN ARTSDownload
CLICK HERE TO ENTER ONLINE

Online entries opening date TBA

CONVENORS: Penny Boldt and Faye Dalgleish

Pie Contest: Angie McDermid and Debora Soutar

ENTRY CLOSING DATE: Friday, July 25

EXHIBIT ARRIVAL DATE: Bring your exhibits (except pies) Thursday August 7 between 11 a.m. and 6 p.m. Items brought in after this time cannot be judged.

• Fruit Pie entries must be delivered between 10:00 a.m. and 10:30 a.m. on Saturday August 9 to the Kitchen Arts Department in the Home and Garden Building.  Items brought after this time cannot be judged.

RULES:  see Rules for Home & Garden Exhibitors

ENTRY FEES:

Section A (Open): $1.00 per entry

Section B (Teen): $0.50 per entry

Section C (12 yr. & under): $0.50 per entry

Section D (7 yr. & under): $0.50 per entry

PRIZE MONEY: 1st – $5, 2nd – $4, 3rd – $3, Ribbons to 3rd place,

PRIZE MONEY for FRUIT PIES donated by the family of Dale and Iris Friesen:

1st – $20, 2nd – $15, 3rd – $10, Special prizes for winners under the age of 16.

ROSETTES: Most Points in each section

SPECIAL CLASSES: Gifts and/or product coupons plus prize money and ribbons.

MOST POINTS IN CANNING CLASSES SPONSORED BY RYDER LAKE WOMEN’S INSTITUTE: 1ST – $75, 2ND – $50, 3RD – $25

MOST POINTS IN DEHYDRATED FOOD CLASSES SPONSORED BY RYDER LAKE WOMEN’S INSTITUTE: 1ST – $75, 2ND – $50, 3RD – $25

SECTION A (Open)

BAKING CLASSES:

SECTION A: OPEN

BAKING CLASSES

  1. Special class: Bread, Raisin, using Rogers Flour, oven baked, 1 loaf
  2. Bread, white, oven baked, 1 loaf.
  3. Bread, made with bread machine, 1 loaf
  4. Bread, sourdough, 1 loaf
  5. Dinner rolls, white, 5
  6. Loaf, banana, 1 loaf
  7. Cupcakes, decorated, 5
  8. Special Class: Cake, Decorated, judged for the decoration only. Use Fair theme for more points.
  9. Cake, Chocolate, no icing, 8” or 9”, 1
  10. Squares, lemon, named, 5
  11. Brownies, no nuts, no icing, 5
  12. Special Class: Muffins, any variety, no nuts, 5, must include recipe. Will be judged on appearance, texture, creativity of recipe and presentation, weighed equally. Decision of the fair judge(s) will be final.
  13. Baking powder biscuits, plain, 5
  14. Butter Tarts with homemade pastry. 5
  15. Cookies, gluten free, any type, 5
  16. Cookies, chocolate chip, 5
  17. Candy, eg. fudge, chocolates, toffee etc. 5 pieces
  18. Special Class: Shortbread Challenge, 5 cookies. You must use the recipe provided above
  19. Air Fried Baked Goods. This category invites you to showcase your baking skills using an air fryer. Entries may include a variety of baked goods such as cakes, cookies, pastries, breads, or any innovative baked creating prepared entirely in an air fryer

CANNING CLASSES (most points cash prizes for 1st through 3rd – sponsored by Ryder Lake Women’s Institute):

20. Tomatoes, 1 jar

21. Pesto, 1 jar

22. Kombucha, 1 jar

23. Kimchi, 1 jar

24. Sauerkraut, 1 jar

25. Vinegar, herbal, 1 bottle

26. Jelly, herb, named, 1 jar

27. Jelly, Pepper, 1 jar,

28. Jelly, any other, named, 1 jar

29. Jam, berry, any variety, named, 1 jar

30. Jam, fruit, (not berry) named, 1 jar

31. Pickles, Dill, 1 jar

32. Pickles, Beet, 1 jar

33. Pickles, named, 1 jar

DEHYDRATED FOOD CLASSES (most points cash prizes for 1st through 3rd – sponsored by Ryder Lake Women’s Institute):

34. Dehydrated fruit – approximately 10 pieces in a baggy or jar

35. Dehydrated vegetable – approximately 10 pieces in a baggy or jar

36. Dehydrated herb – named, in a baggy or jar

SPECIAL CLASSES:

37. Fruit Pie – any type of fruit.  Pies must be delivered between 10 a.m. and 10:30 a.m. on Saturday, August 10, to the Kitchen Arts Department in the Home and Garden Building.  Judging begins at 10:30.  Prize money and medals to 3rd place.  Special prizes for winners under the age of 16.

38. Table Setting for Two – including a menu featuring B.C. products. Must be displayed on entrant’s own card table. May include chairs. Points awarded for Originality (/20), Colour scheme (/20), Menu (/20), Creativity (/40). Use fair theme for more points! Prizes to 3RD place.

SECTION B: TEEN (Ages 13-18)

CLASSES:

39. Cookies – any variety, 5

40. Cupcakes – decorated, 5

41. Muffins – any variety, 5

42. Bread – white, 1 loaf

43. Lunch Box: a healthy lunch with all the food groups

44. Air fried baked goods – this category invites you to showcase your baking skills using an air fryer. Entries may include a variety of baked goods such as cakes, cookies, pastries, breads or any innovative baked creation prepared entirely in an air fryer

SECTION C: PRE-TEEN (Ages 8-12)

CLASSES:

45. Cookies – any variety, 5

46. Cupcakes – decorated, 5

47. Bread creature – not to exceed 8” diameter, just for admiring (not eating!)

48. Squares – rice crisp cereal, 5

49. Brownies

50. Lunch Box: a healthy lunch with all the food groups

SECTION D: CHILDREN (7 yr. & under)

CLASSES:

51. Cookies – any variety, 5

52. Cupcakes – decorated, 5

53. Lunch Box: a healthy lunch with all the food groups

SECTION E: PEOPLE WITH DIVERSE ABILITIES (Open to any person with a mental or physical disability)

CLASSES:

54. Cookies – any variety, 5

55. Cupcakes – decorated, 5

SECTION F: FERMENTED BEVERAGES

  • Each person may submit up to two entries per class.
  • Wine entries should be presented in a standard 750 ml bottle. Beer entries should be presented in a 330 ml or 500 ml bottle.
  • Tie firmly to bottle neck, a label containing your name, contact information, class and type of fruit or grape if applicable.

CLASSES:

ALES:

56. Pale Ale

57. India Pale Ale (IPA)

58. Amber Ale

59. Stout

60. Porter

    LAGERS:

    61. Pale Lager

    62. Pilsner

    63. Dark Lager

      SPECIALTY BEERS

      64. Wheat Beer

      65. Fruit Infused Beer

        WINES

        66. Red wine – grape

        67. White wine – grape

        68. Rose wine – grape

        69. Fruit wines

        70. Sparkling wine

        71. Dessert wine

        72. Fortified wine