FCCLA Foods
Department B
Superintendent: Donna Nivens, Alvord
Assistant Superintendent: Nancy Kirkpatrick, Boyd
Julie Wright, Slidell
Misty McWilliams, Paradise
______________________________________________
RULES AND INFORMATION:
1. Entry number must be attached to the recipe card, not to the plastic
wrap. Entrant’s name and school should be on the bottom of the
container.
2. Entries with more or less pieces than specified will be disqualified.
3. Typed or printed recipes, on an index card, must be attached to the
top of the wrap, except for decorated cakes and yeast rolls. Entries
without recipes will be disqualified.
Entrant must be willing to have recipes reprinted for distribution.
Recipes must be neatly printed or typed on index cards.
Department B
Superintendent: Donna Nivens, Alvord
Assistant Superintendent: Nancy Kirkpatrick, Boyd
Julie Wright, Slidell
Misty McWilliams, Paradise
______________________________________________
RULES AND INFORMATION:
1. Entry number must be attached to the recipe card, not to the plastic
wrap. Entrant’s name and school should be on the bottom of the
container.
2. Entries with more or less pieces than specified will be disqualified.
3. Typed or printed recipes, on an index card, must be attached to the
top of the wrap, except for decorated cakes and yeast rolls. Entries
without recipes will be disqualified.
Entrant must be willing to have recipes reprinted for distribution.
Recipes must be neatly printed or typed on index cards.
| HOME |
| CLASSES: Cake rules: except for decorated cakes, cakes must be on a disposable container, no larger than 12” round. Cakes must be securely covered with clear plastic wrap. Except for decorated cakes, cake must be baked in an angel food cake pan, a bundt pan or a round layer cake pan and must not be a cake or icing requiring refrigeration. CAKES (NO mixes. Recipes must be attached.) 1. Cakes—1st year 2. Cakes—2nd year 3. Cakes—3rd year CREATIVE CAKES 4. Creative cakes—1st year 5. Creative cakes—2nd year 6. Creative cakes—3rd year Unusual cakes made with mixes, with ingredients added other than those listed on box directions. (no larger than 10” round across) Frosting must be made from scratch. Entries without recipes will be disqualified. Cakes made with a cake mix with no variations or only flavoring changes will be disqualified. BUNDT CAKES (Scratch or Creative.) 7. Bundt Cake—1st year 8. Bundt Cake—2nd year 9. Bundt Cake—3rd year DECORATED CAKES 10. Decorated Layer Cakes—All levels These cakes must include decorating tip techniques such as piping, rose work, weaving, tip flower work (etc). They must be multiple layers. The major part of the entry must be TIP work. 11. Decorated Novelty Cakes—All levels May be made from no more than two packages of cake mix or two standard size recipes. Decorated cakes will be judged on appearance only. Due to limited space, a student may enter only one decorated cake. YEAST ROLLS 12. Yeast Rolls—All levels Should be cloverleaf shaped and made from the *Standard Recipe listed below with no added ingredients. Six (6) rolls should be entered for judging. May be on standard plate size paper container, covered in plastic or inside a plastic bag. *Standard Recipe 1 package active dry yeast 1/4 cup water 1 cup milk, scalded 4 tablespoons sugar 1 teaspoon salt 3 1/2 cups sifted all –purpose flour 1 egg 4 tablespoons shortening Soften active dry yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Turn out on lightly floured surface and knead well. Place in greased bowl and cover with plastic wrap and let rise in warm place (82 degrees) till double (1 1/2 to 2 hrs. ). Turn out on lightly floured surface and knead. Shape into clover leaf rolls. Let double (25 to 30 min.). Bake in hot oven (400 degrees) for 10 to 12 minutes. Makes about 18 to 24 rolls. YEAST BREADS 13. Yeast Breads—All levels Should be on an appropriately sized container and covered with a clear plastic wrap. NO USE OF HOT ROLL MIX, PREPARED YEAST BREAD PRODUCT, OR BREAD MACHINES. QUICK BREADS 14. Quick loaf breads—1st year 15. Quick loaf breads—2nd year 16. Quick loaf breads—3rd year Should be placed on disposable container inside a plastic bag or covered with clear wrap. May not be made in bread machine. May not use pre-mixed packages or prepared products (canned biscuits). CREATIVE CANDY 17. Creative Candy—All levels Ten (10) pieces should be entered on a standard size disposable plate inside a clear plastic bag. BAR COOKIES 18. Creative Bar cookies—1st year Ten (10) bars should be entered on a standard size disposable plate inside a clear plastic bag. Brownies are not acceptable. PIES 19. Pies—2nd year 20. Pies—3rd year May not require refrigeration. NO cream pies, NO meringue. Crusts and fillings must be made from scratch. Single or double 8 or 9 inch pies only. No graham cracker crusts. Pie entry numbers should be attached to entry cards. Must include recipe for filling and crust. Must be in a disposable pan. |
| March 23, 2009 --- March 28, 2009 |
| 2009 Wise County Youth Fair |
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B - FCCLA Foods
C - FCCLA Crafts