FCCLA FOODS DEPARTMENT B Superintendent: Ann Mask Assistant Superintendent: Nancy Kirkpatrick, Boyd ________________________________________________________________________________________________________________________________________________________ RULES AND INFORMATION: 1. Entrants name, class and school should be on the bottom of the container. Labels will be provided by each Family and Consumer Science teacher. 2. Please read each category carefully for requirements. Those that do not meet the requirements will be disqualified. 3. A complete recipe must be included and be attached to the outside of the plastic wrap. Recipes may be printed or typed. Entries without complete recipes will be disqualified (except for decorated cakes and yeast rolls.) Entrant must be willing to have recipes reprinted for distribution. Recipes must be neatly printed or typed on index cards. Cake Rules 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. CREATIVE CAKES 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. DECORATED CAKES Layer Cakes 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. May be made from no more than (3) packages of cake. Decorated Novelty Cakes 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. Decorative Cupcakes Unusual cupcakes made with mixes, with ingredients added other than those listed on box directions. Frostings must be made from scratch and all decorations must be edible. Cupcakes may be made from scratch as well. Cupcakes will b judged on taste as well as appearance. Six (6) cupcakes should be entered for judging. They should be placed on an appropriately sized disposable container and covered with clear plastic wrap. Recipe for cake and frosting must accompany entry. Must be a standard sized cupcake. YEAST ROLLS 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 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 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 Ten (10) pieces should be entered on a standard size disposable plate inside a clear plastic bag. BAR COOKIES Ten (10) bars should be entered on a standard size disposable plate inside a clear plastic bag. Brownies are not acceptable. PIES 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. CLASSES Level I Scratch Cake Quick Bread Creative Cake Bar Cookie Bundt Cake Pie Level II Scratch Cake Quick Bread Creative Cake Pie Bundt Cake Bar Cookie Level III Scratch Cake Quick Bread Creative Cake Pie Bundt Cake Bar Cookie All-Level Decorated Layer Decorated Novelty Yeast Rolls Yeast Bread Candy Decorative Cupcakes |
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2012 Wise County Youth Fair April 2 - 7 |
