The fun STARTS HERE - 2021 COMPETITIVE EXHIBITS CATALOG - Saffire
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the fun STARTS HERE. KERN COUNTY FAIR • SEPTEMBER 22 - OCTOBER 3, 2021 2021 COMPETITIVE EXHIBITS CATALOG
2021 CLOSING DATES
Friday, August 13 Pick up location
Baked Goods KC’s Farmhouse
Culinary Arts KC’s Farmhouse
Homebrew KC’s Farmhouse
Preserved Foods KC’s Farmhouse
Friday, August 20
Ceramics Home Arts Building 4
Creative Arts Home Arts Building 4
Decorative Painting Home Arts Building 4
Hobby | Legos | Models Home Arts Building 4
Mini Structures Home Arts Building 4
Needle Arts and Sewing Home Arts Building 4
Photography Home Arts Building 4
Friday, August 27
Authors Corner Entry Office
Dolls Home Arts Building 4
Jr Exhibitor Ag Mechanics Building 1
Fine Art Home Arts Building 4
Gems and Minerals Building 1
Junior Organizations Building 1
(4-H/FCCLA/FFA/Scouts/Church/School/Independent)
Friday, September 10
Floriculture Home Arts Building 4
Pinterest Home Arts Building 4
Monday, September 13
Community Organizations Building 1
Tuesday, September 21
AG Hort Building 1
All entries must be picked up by Monday, October 4, 2021
All schedules are tentative and subject to change.
The Kern County Fair
Competitive Exhibits Catalog
“The Fun Starts Here.”
Sponsored By
The 15th District Agricultural Association
Front Office Phone: 661.833.4900
Competitive Exhibits Department Phone:
661.833-4916
www.KernCountyFair.com
entry@kerncountyfair.com
FAIR INFORMATION
September 22 - October 3, 2021
The Fair will be closed on Monday, September 27 and Tuesday, September 28
The following schedules are tentative and subject to change:
Thursday, September 23 • 9 AM
Special Friends Day
Friday, September 24 • 9 AM
Senior Day
Wednesday, September 29 • 9 AM
School Day
Feed the Need - Canned Food Drive
HOW TO ENTER YOUR ITEMS:
ONLINE FAX
Enter online at www.KernCountyFair.com You can fax your entry form to us at
Click on “Participate” then “Competitive Exhibits 661.833.2743
& Exhibit Catalog” (all fees must be paid before
we can process your entry form)
MAIL COME IN
Mail your entry form to: Come in to the Entry Office and fill out your
Kern County Fair Entry Department entry form and turn it in
1142 South P Street
Bakersfield, CA 93307
DROP OFF OFFICE HOURS:
Drop off your entry form in the gold mail slot to Beginning July 19:
the left of the door marked Entry and Will Call Monday - Friday • 9 AM - 3 PM
at the Kern County Fairgrounds. Beginning in August 9:
Monday - Friday • 8 AM - 5 PM
2FAIR INFORMATION
KC’s
Farmhouse
MAIN
GATE 27 GATE 26 ENTRANCE
Fine Arts - Building 4: Building 1:
Author's Corner • Birdhouses • Ceramics Community Exhibits • Community
Creative Arts • Decorative Painting Organizations • Gems and Minerals
Dolls • Fine Art • Floriculture •Home Arts 4-H / FFA / FCCLA Independent Youth / Boy/
Homebrew • Needle Arts • Sculptures Girl Scouts / Church/School / Other Junior and
Hobbies • Models • Crafts • Legos • Knex Youth Organizations
Mini Structures • Photography • Agriculture and Horticulture • Scarecrows
KC's Farmhouse:
Baked and Culinary Arts:
Baking • Cooking Craft Beer • Preserves
SYSTEMS OF JUDGING
American System Danish System
The American System of Judging examines entries in The Danish System of Judging examines each entry on
competition with each other, rather than the individual the basis of its own merits. In this system entries are not
merits of a particular entry. In each class placings will be judged in competition with one another, but rather on the
one first, one second, one third, etc. individual merits of any particular entry. All entries will be
placed in one of the following groupings: Blue Ribbon,
Red Ribbon, White Ribbon, and No-Ribbon
Danish System Groupings:
Blue Ribbon Group: Indicates that the exhibitor meets or exceeds product standards; overall the work is of high
quality-Excellent. A high level (92 % -100%) of achievement toward the elements in the standards for the exhibits.
Red Ribbon Group: Indicated good quality (82% - 91%); however, there is room for improvement in the exhibit
White Ribbon Group: Meets standards well enough to be shown, (70% - 81%) but is only fair quality. This group
rates only an average, acceptable or satisfactory rating for the standards established.
No-Ribbon Group: No ribbon may be given if exhibits for one reason or another fail to produce that level of
achievement which can be reasonably expected in relation to the specific class in which they are entered.
3CONTESTS
THE FOLLOWING CONTESTS WILL TAKE PLACE DURING THE FAIR:
BUILDING 1 BUILDING 1
PRE-REGISTER CONTESTS DROP IN CONTESTS
Fashion Show Cupcake Wars
Apron Contest Barrow of Fun
Butter Contest Design it Contest
Best Of Bread
Chocolate Contest
Denim Contest
Largest Pumpkin
Largest Tomato
Mailbox Contest
Unusual Vegetable
CULINARY ARTS CONTESTS
See page 26 for more information on these Contests
Contests Day Date Time
K.C. Chili Wed. 9/22 6:00 PM
Favorite Cake Thurs. 9/23 6:00 PM
Student Chopped Fri. 9/24 6:00 PM
Grandma’s Cookies Sat. 9/25 2:00 PM
Pulford Apple Pie Sat. 9/25 6:00 PM
Salsa Sun. 9/26 2:00 PM
Sunday Pie Sun. 9/26 6:00 PM
Wednesday Pie Wed. 9/29 6:00 PM
Potato Salad Thurs. 9/30 6:00 PM
Student Chopped Fri. 10/1 6:00 PM
Dewars Ice Cream Sat. 10/2 2:00 PM
Kitchen Craft Sat. 10/2 6:00 PM
Hot Wing Sun. 10/3 2:00 PM
Chili Verde Sun. 10/3 4:00PM
CONTEST SPONSORS
Maya Theaters • KCKC • Dewar’s Ice Cream • Rusty’s Pizza
Reading Cinemas • Marie Calendars • Prophet Tax • Burk’s
4TABLE OF CONTENTS
Rules............................................................................8
Floriculture................................................................10
Junior Floriculture...............................................13
Culinary Arts.............................................................17
Contests.............................................................17
Homebrew..........................................................22
Baked Goods............................................................23
Junior Baked Goods...........................................24
Preserved Foods......................................................25
Junior Preserved Foods.....................................27
Needle Art and Sewing.............................................30
Junior Needle Art and Sewing............................35
Community Exhibits.................................................36
Agriculture - Horticulture.........................................37
Environmental Exhibits...........................................42
Fine Art......................................................................42
Decorative Painting..................................................44
Ceramics...................................................................46
Hobby, Models, and Leggos....................................48
Dolls and Dressing...................................................51
Miniature Structures................................................52
Creative Arts.............................................................52
Photography.............................................................54
Author's Corner........................................................56
Pinterest....................................................................56
Gems and Minerals..................................................56
Junior Organizations................................................58
Sewing and Textiles............................................58
Home Hobbies....................................................60
Artistic Expression..............................................61
Table Decorating................................................62
Culinary Skills.....................................................63
Ornamental Design ...........................................66.
Hoticulture..........................................................66
Scarecrows.........................................................68
Trade Skills.........................................................69
Metal Projects.....................................................70
Mechanical Science...........................................71MANAGEMENT AND STAFF
What a year it has been! We are thrilled to be having the 2021 Fair
with all of our Competitive Exhibits. Seeing all the hard work put into
the exhibits is remarkable and something I look forward to every
year.
Thank you for all your continued support of the Kern County Fair.
We couldn’t do it without you.
Good luck!
Mike Olcott
Chief Executive Officer
•Accounting•
Shawna Schilling
•Interim | Concessions | Exhibits•
Lilia Kenneally
•Sponsorship | Marketing | Publicity•
Chelsey Roberts
•Maintenance•
Isidro Guillen
Jesus Salgado
Raul Macias
•Livestock•
Dawn Stornetta, Supervisor
•Competitive Exhibits•
Lorrie Roberts
Lisa AnsolabehereBOARD OF DIRECTORS
The Board of Directors would like to welcome all the exhibitors in livestock, culinary,
floriculture, hobbies, and fine arts. Your exhibitions are the results of many hours of preparation
and represent the finest offerings of Kern County. Good luck with your projects and best wishes
for a fantastic fair experience.
It requires many dedicated individuals and hard work to produce a successful fair. We are
especially proud of our youth who utilize the opportunities provided by the fair to participate
in various agricultural events and programs. Whether you are staff, a volunteer, exhibitor,
sponsor, or visitor, we deeply appreciate your participation and support of the Great Kern
County Fair.
Blodgie Rodriguez Chairman
Ned Dunphy Vice Chairman
Jared Britschgi Director
Cesar Chavez Director
Lucas Espericueta Director
NaTesha Johnson Director
David Lidgett Director
David Torres Director
The directors of the 15th District Agricultural Association are appointed by the Governor
of the State of California. Directors provide leadership to represent the interests of the area
served, and establish policy accordance with the laws of what fairs can and should do.
The Board of Directors is actively involved throughout the year in a committee system to
oversee the management for the Fair and other fairground events. Directors serve without
compensation; the Association is a state agency supported in part by horse racing taxes, but
the majority of revenue is self-generated.
7GENERAL RULES & REGULATIONS
1. NOTICE TO EXHIBITORS: PLEASE READ ALL GENERAL AND STATE RULES AND REGULATIONS CAREFULLY. Premium
awards may be withheld if printed rules and regulations are not complied with.
2. HOURS OF OPERATION: Weekdays (Wednesdays & Thursdays) - 3:00 PM to 10:00 PM, Friday (9/24/21) - 10:30
AM - 11:00 PM, Friday (10/1/21) - 3:00 PM to 11:00 PM, Saturdays - 12:00 Noon to 11:00 PM, and Sundays
-12:00 Noon to 10:00 PM. The fair will be CLOSED on Monday (9/27/21) and Tuesday (9/28/21.)
3. ENTRY FORMS AND EXHIBIT CATALOG: Available at the Fair Entry Office, 1142 South “P” Street, Bakersfield, CA
93307-3950, or phone (661) 833-4916. Special attention should be given to filling out of entry forms. Exhibitor’s
name, work and home phone number, complete mailing address and date must be clear on each entry form.
Exhibitor’s handwritten signature is required on each entry form. Check your Division and Class numbers
carefully with the Exhibit Catalog. Wrong Division and Class numbers appearing on entry forms may lead to
disqualification if not caught in time. If in doubt, call the Entry Office at the above phone number.
4. JUNIOR RULES: Each entry in these divisions shall have been made or produced by the exhibitor. Entries shall
be made on Junior Department entry forms provided by the Fair. State or Local Rules apply to all entries; and
score cards in corresponding ADULT or Junior Department Classes shall be used unless otherwise provided
in these sections. EXHIBITORS WHO ARE ENROLLED IN ANY JUNIOR ORGANIZATION FOR WHICH CLASSES
ARE OFFERED ELSEWHERE ARE NOT ELIGIBLE TO ENTER ARTICLES IN THESE SECTIONS. This Junior Exhibitor’s
Department is restricted to children 18 years of age and under who are NOT under FFA, 4-H and Junior Farmers
or other recognized junior farm programs and other junior organizations. JUNIOR EXHIBITORS MUST HAVE THEIR
AGE AND THE SIGNATURE OF THEIR PARENT OR GUARDIAN ON THE ENTRY FORM. ENTRY FORMS ARE TO BE
SIGNED BY THE OFFICIAL PROJECT LEADER OR COMMUNITY LEADER ALSO, WHEN THE PARENT IS THE OFFICIAL
PROJECT LEADER, ANOTHER SIGNATURE IS REQUIRED INSTEAD, SUCH AS THE COMMUNITY LEADER. PLEASE
INCLUDE PHONE NUMBERS.
5. CLOSING DATES for entries are listed in each section
6. USE SAME ENTRY FORMS for each Department and for each Division. When paying your entry fee, please pay
the proper amount due. Refunds will not be made for any overpayment under $25.00. If entering on-line, pay
close attention to the per class limits. Refunds will not be issued for entering more than the stated number of
items.
7. ENTRY FORMS: Entry forms must be obtained from each Fair. The entry form and required fees must be
returned by the closing date as specified by Fair management. Entry form or entry will not be accepted after
the closing date, or if department is full. If the check for the entry fee is refused by the bank, a penalty of
$35.00 per check and must be paid before the judging of the class/es of entry. For refund of entry fee, see State
Rule under “Entries”. Request for refunds must be made during Fair if possible and no later than 60 days after
Fair in order to be considered by the Board of Directors.
8. EXHIBITORS are requested to keep their exhibits fresh and attractive and plant material must be in first class
condition in order to be eligible for premium awards. NO straw or hay.
9. EXHIBITORS may not remove exhibits before the official release date. Ribbons, tags or cards have no value as
to payment. Premiums are paid only from the records of the judges’ sheets. An award sticker or ribbon on an
article does not establish the fact of first, second or third prize. These may have been attached through error.
Competition shall not be a requirement to win an award, but no award will be made unless there is merit.
Judges shall award according to merit and their decision, in all cases, shall be final. EMPLOYEES AND THEIR
SPOUSES ARE NOT ELIGIBLE TO ENTER THE DEPARTMENT IN WHICH THEY OR THEIR SPOUSES ARE EMPLOYED.
10. AWARDS: Sweepstakes shall be awarded on a basis of total ribbons won, with points to be counted as follows:
1st Award - 5 points; 2nd Award - 3 points; 3rd Award - 1 point. In case of a tie, the exhibitor with the most blue
ribbons shall be the winner. Points in the Adult Division will not count in Junior Division or vice versa.
11. NOTICE TO EXHIBITORS: ALL DECORATIVE MATERIAL MUST BE FLAMEPROOF. The Fire Department Code and
the California State Industrial Accident Commission Code and Rulings, require all decorative materials must be
flameproof. NO STRAW OR HAY
12. ITEMS ENTERED for judging in the fair must have been completed after the previous year’s fair.
13. NOTICE: There will be a $30.00 charge for any stop payments for Non-Sufficient Funds or replacement for lost
checks. Please take care of your checks.
8GENERAL RULES & REGULATIONS
14. LOCAL SECTIONS shall include the residents of Kern County or those attending Kern County schools. This applies
to all Departments except as otherwise indicated.
15. ALTHOUGH A THOROUGH SYSTEM OF POLICE SUPERVISION will be established for the protection of exhibits, the
15th District Agricultural Association Chairmen and their Committees assume no responsibility for any articles or
exhibits which may be stolen, lost or damaged in any way.
16. NO DOGS will be allowed on the grounds with the exception of animals entered in specified Fair events or Seeing
Eye dogs or other service dogs.
17. EXHIBITOR’S AUTO PARKING: All exhibitor’s cars and trucks will be parked in designated areas. Failure to abide by
the parking regulations may result in withholding of premiums and loss of parking and admission privileges.
18. ALL VEHICLE ADMITTANCE IDENTIFICATION must be clearly visible.
19. PRIVATELY OWNED GOLF CARTS, BATTERY OR GAS OPERATED, WILL NOT BE ALLOWED ON THE FAIRGROUNDS DUE
TO INSURANCE RESTRICTIONS.
20. Exhibitors must live in Kern County except Wool Fleece.
EXHIBITOR PHOTO/VIDEO RELEASE: I hereby authorize the Kern County Fair and Event Center to publish the
photographs and/or videos taken of any exhibitor or minor exhibitor, on whose behalf I am entering, and to use said
minor(s)’ name in printed publications, websites, social media channels and other similar media. I acknowledge that
since my participation [or child(s)’ participation] in publications and websites produced by the Kern County Fair and
Event Center is voluntary, I hereby agree not to make any claim for compensation for the use of my [or my child(s)’]
image and/or voice and/or words. I further agree that my participation [or my child(s)’ participation] in any publication
and website produced by the Kern County Fair and Event Center confers upon me no rights of ownership whatsoever.
On behalf of myself and my child/children, I agree to release and hold harmless the Kern County Fair and Event Center,
its contractors and its employees from liability for any claims by me or on behalf of my child/children or any third
party, arising out of or in connection with the foregoing, and waive any right to inspect or approve the same. I have
read this photo release and voluntarily accept the terms and conditions set forth herein.
STATEMENT OF EXHIBIT PRINCIPLES: The Division of Fairs and Expositions believes the mission of competitive exhibits
at fairs is to ensure the competition is educational, ethical and equitable. This will be accomplished in a manner
representing the highest integrity and standards of all participants.
UPON SUBMITTAL OF SIGNATURE OF THE ENTRY FORM, exhibitors (including agents and junior exhibitor’s parents/
leaders/advisors) acknowledge and agree to the following principles for competition.
1. Exhibitors will comply with printed fair and State Rules, and accept all responsibility for their exhibits.
2. Exhibitors will indemnify Fairs & Expositions and the fair from any loss resulting from rules enforcement.
3. Exhibitors must be able to prove their own eligibility and that of their exhibits according to fair rules, and
acknowledge that misrepresentation of any kind is prohibited.
4. Junior exhibitors are expected to prepare, manage and present their own exhibits.
5. Exhibitors will conduct themselves with sportsmanship, integrity, and cooperation with all participants.
IN FULFILLMENT OF THEIR RESPONSIBILITIES, the section of Fairs and Expositions agree to the following principles for
competition:
1. Fairs will advocate and enforce the printed rules.
2. In the case of rules violations or in practices determined to be unethical and inappropriate with the competitive
exhibit program.
a. The Fair has the right to deny entry or remove any exhibitor or exhibit that is determined ineligible, or whose
presentation is deemed not in the best interest of the Fair, endangers the public, or has violated the rules;
b. The Fair shall discipline such exhibitors as deemed appropriate; and
c. The fair shall submit a written report of such discipline to the appropriate governing body of Fairs and
Expositions, regulatory agency, youth or breed association.
3. Fair staff will conduct themselves with integrity, professionalism and cooperation with all participants.
9FLORICULTURE
FLORICULTURE ENTRY FORMS DUE: Friday, September 10
ENTRIES ACCEPTED: Saturday and Sunday,
September 18 - 19 • 8 AM - 5 PM
Adult floriculture is 18 years and up
Drive through Gate #27 to make entries in the Fine STEPPING STONES,
Arts Building.
BIRDHOUSES AND GARDEN
No security will be provided after release date. All MARKERS
exhibits must be picked up between 8:00 AM - 7:00
PM on Monday, October 4. Exhibits MAY be planned ENTRY FEE: $2.00
with the Fair theme or use theme of your own choice. Two (2) Entry Per Class - Each Different
1. Exhibits in the Floriculture Department must have PREMIUMS
been grown by the exhibitors except Classes for 1ST $10 • 2ND $8 • 3RD $5
arrangements. Florists and nurseries may exhibit
plants, plant materials and flowers which they Three (3) Year Olds Can Enter Division 110, 111
currently sell but do not necessarily grow. and 112 For Display Only
2. All floriculture exhibits must be of grade “A” quality
to be exhibited. No synthetic, plastic or tint may be
used unless otherwise specified. DIVISION 100: STEPPING STONES
3. Exhibitors are limited to two (2) entries in any one Sponsored by: Granny G’s Goodies
Class unless otherwise noted. CLASS:
4. Exhibits must be maintained in good condition for 1. 10 years old and younger
the duration of the Fair. When exhibit deteriorates 2. 11 - 18 years old
it will be removed. The management reserves 3. 19 years and older
the right to request the entry, after judging is
completed, to remove, freshen or replace any
exhibit needing such attention.
DIVISION 101: BIRDHOUSES AND
5. Containers for the cut flowers will be furnished FAIRY GARDENS
by the Fair Association. Containers for flower Hanging or Free Standing
arrangements must be furnished by exhibitors.
Accessories may be used with arrangements. CLASS:
6. For Junior Floriculture Classes, see the Junior 1. 10 years old and younger
Premium Section. 2. 11 - 18 years old
7. Number of spaces are limited in the Best Dressed 3. 19 years and older
Tables, Shadow Boxes, Plants and Hanging 4. Fairy Gardens (10 years old and younger)
Gardens. If, after closing dates, space is still 5. Fairy Gardens (11 - 18 years old)
available due to cancellations, etc., entries will 6. Fairy Gardens (19 years and older)
again be taken for all SECTIONS until all spaces
are filled. Placement of ribbons does not
guarantee correct placing in judging. Only the
DIVISION 102: GARDEN MARKERS
official placing on the judging sheet constitutes the
final placement. CLASS:
8. All exhibitors in the floriculture department must 1. 10 years old and younger
be off the grounds by 10:30 am each day. 2. 11 - 18 years old
9. All State Rules regarding exhibits will also apply to 3. 19 years and older
the Floriculture Department.
SENIOR CITIZEN AWARD
A special ribbon and $25.00 will be awarded to
the oldest person (65+) receiving a Senior Award
1st place ribbon on his/her entry in the floriculture
department. In order to qualify leave, your name and
birth date with department on take in day.
10FLORICULTURE
BEST DRESSED TABLES PLANTS
Must have under liners or Saucers
ENTRY FEE: $15.00
ENTRY FEE: $2.00
PREMIUMS OFFERED PER CLASS 2 Entries Per Class
1ST $100 • 2ND $70 • 3RD $55 • 4TH $45 • 5TH $35
6TH $25 • 7TH $20 • 8TH $15 PREMIUMS OFFERED PER CLASS
FOR DIVISIONS 104 - 107
ENTRY FORMS DUE: Tuesday, September 7 1ST $12 • 2ND $10 • 3RD $8
ENTRIES ACCEPTED: September 18 - 20 BEST OF DIVISION: $10
8 AM - 5 PM
ENTRY FORMS DUE: Friday, September 10
All tables are judged according to Emily Post’s book ENTRIES ACCEPTED: Saturday and Sunday,
on Etiquette the 16th Edition. September 18 - 19 • 8AM - 5PM
RULES Plants must have established roots.
Competition open to individuals, Men’s, Women’s or
Youth Clubs, groups or philanthropic organizations Plants can only be watered between 7 AM - 10 AM on:
in Kern County. Tables are 4 feet round and 29 Wednesday, September 22
inches high. Tables must have a FRESH FLOWER Sunday, September 26
CENTERPIECE ARRANGEMENT. Do not use a Thursday, September 30
professional arrangement. Flower arrangement must
be changed during Fair and at that time, silk, dried, DIVISION 104: HANGING
or preserved materials may be used. Tables only - no
side stands. BASKETS, GARDENS, PLAQUES,
NO PLASTIC arrangements. Only the Exhibitor TOPIARY
card for identification on your table during judging
is allowed. After judging a larger identification card CLASS:
may be placed. One entry per club or group. The 1. Creeping Charlie
same individual may not be involved in two tables 2. Ferns
and Exhibitor must show in class entered. Entries will 3. Philodendron
be taken until space is full. NOTE: Only 8 tables are 4. Pothos
available, so please make your entry early if you are 5. Topiary
interested in doing a table. 6. Other not listed above
No Plastic, Paper, or Real Food is Allowed
DIVISION 103: BEST DRESSED
TABLE
Research your choice, judges will not move entry to proper DIVISION 105: BONSAI
class Bonsai only
CLASS: PREMIUMS OFFERED PER CLASS
1. Formal - For 4 - Christmas 1ST $15 • 2ND $12 • 3RD $10
2. Informal - For 2 - Fall
CLASS:
1. Upright
2. Slant
3. Cascade
4. Any Other
11FLORICULTURE
DIVISION 106: CACTUS AND DIVISION 108: AFRICAN VIOLETS
SUCCULENT COLLECTIONS ENTRY FEE: $2.00 PER ENTRY
Limit 2 Per Class
PREMIUMS OFFERED PER CLASS
1ST $8 • 2ND $6 • 3RD $4
CLASS: BEST OF SHOW: $25.00 and medallion
1. Collection (5 or more plants in one container) (Classes 1- 14 only)
2. Small succulent
3. Medium succulent Sponsored by: Bakersfield African Violet Society
4. Large succulent
5. Any other succulent PLANTS ACCEPTED: Monday and Tuesday,
6. Aloe September 20 - 21 • 8 AM - 12 PM
7. Jade
8. Sansevieria (Snake Plant) For any technical information concerning your violets,
9. Small cactus please call Gloria Aminian 661-833-8176
10. Medium cactus
11. Large cactus CLASS:
12. Any other cactus GESNERIADS only (other than African Violets)
13. Hanging succulent 1. Blooming, any qualifying kind
14. Hanging cactus 2. Non-blooming, any qualifying kind
AFRICAN VIOLETS: STANDARD, SINGLE CROWN
VARIETIES
3. All solid color blooms, any variety
DIVISION 107: POTTED PLANTS 4. Two-tone, multicolored or edged blooms
5. Variegated foliage, all color blooms, any variety
CLASS: MINIATURE, SINGLE CROWN VARIETIES (Max. 6”)
1. Blooming house plant, not listed 6. All solid color blooms any variety
2. Bamboo 7. Two-tone multicolored or edged blooms
3. Creeping Charlie 8. Variegated foliage, all color blooms, any variety
4. Ferns, any variety (specify) SEMI-MINIATURE, SINGLE CROWN VARIETIES
5. Ivy (Max. 8”)
6. Orchids, blooming 9. All solid color blooms, any variety
7. Palms or Cycads 10. Two-tone, multicolored or edged blooms
8. Ficus 11. Variegated foliage, all color blooms, any variety
9. Spider Plant Trailers
10. Any Other Potted Plant not listed (specify) 12. Standard, all color blooms, any variety
*Succulents and Cactus MUST be entered in 13. Miniature, all color blooms, any variety
classes listed for them 14. Semi-miniature, all color blooms, any variety
11. Terrariums; may be wood or metal framed, any Other
shape 15. Dish Gardens
12. Unusual container potted plant; use your 16. Arrangements and Designs
imagination (boot, parts of car, etc.) 17. Terrariums
13. Potted Plants in a chair seat 18. Other
14. Tillandsia (air plant) (Classes 15, 16, and 17 MUST use African Violets of
any color or variety as the dominant feature)
JUDGING SCALE
For Gesneriaceae African violets
Leaf Pattern (Symmetry).......................................30%
Size of Blossom........................................................ 15%
Floriferous............................................................25%
Color of Blossom....................................................10%
Condition................................................................20%
To t a l 1 0 0 %
12FLORICULTURE
DIVISION 109: SPECIAL PEOPLE COILING - PINE NEEDLE,
EXHIBITS HORSEHAIR AND OTHER
NO ENTRY FEE • ONE ENTRY PER CLASS
ENTRY FEE: $2.00
PREMIUMS OFFERED PER CLASS Per Entry Per Class
1ST $ 5 • 2ND $ 4 • 3RD $3 Limit: 2 Entries Per Class
ENTRY FORMS DUE: Friday, September 10 PREMIUMS OFFERED PER CLASS
EXHIBITS ACCEPTED: Sunday and Monday, 1ST $10 • 2ND $8 • 3RD $6 • 4TH $5
September 19 - 20 • 8 AM - 4 PM BEST OF DIVISION $10
BEST OF SHOW $50
Danish System of Judging
ENTRY FORMS DUE: Friday, September 10
CLASS: ENTRY ACCEPTED: Saturday and Sunday,
1. Wreaths and Dried Arrangements September 18 - 19 • 8 AM - 4 PM
2. Plants
3. Birdhouse
4. Other
DIVISION 112: NOVICE
JUNIOR FLORICULTURE CLASS:
1. Pine Needle Coiling
See General Rule #4 and Adult Floriculture Rules 2. Horsehair Coiling
Junior Age: 17 years and under 3. Coiling - Other Materials
Please put age and phone number on Entry Form
NO ENTRY FEE DIVISION 113: PROFESSIONAL
PREMIUMS OFFERED PER CLASS
1ST $5 • 2ND $4 • 3RD $3 CLASS:
LIMIT: 2 entries per Class PINE NEEDLE COILING
1. Trays
ENTRY FORMS DUE: Friday, September 10 2. Jewelry
ENTRIES ACCEPTED: Saturday and Sunday, 3. Small size, up to 3” any article
September 18 - 19 • 8 AM - 5 PM 4. Medium size, 3” - 6” any article
5. Large size, 6” and up any article
DIVISION 110: POTTED PLANTS 6. On Gourd
HORSEHAIR COILING
7. Small size, up to 3” any article
CLASS:
8. Medium size, 3” - 6” any article
1. Cactus and Succulents, any kind
9. Large size, 6” and up any article
2. Any potted plant of your choice
10. Basket with lid
11. Jewelry
DIVISION 111: DISH GARDENS, OTHER COILING
TERRARIUMS AND WREATHS 12. Any item made of natural mat
13. Any item made of rope, string or core
NO ENTRY FEE 14. Any item made of wire, metal or plastic
PREMIUMS OFFERED PER CLASS 15. Dream Catcher (any material)
1ST $5 • 2ND $4 • 3RD $3
CLASS:
1. Dish Garden - featuring succulents with other
accessories such as animals, keep to scale.
2. “Welcome Wreath” arches and other shapes, etc.
3. Fairy Garden
13FLORICULTURE
GOURDS CUT FLOWERS
Vases will be furnished
ENTRY FEE: $2.00
Per Entry Per Class Day 1......Wednesday, September 22, 7 AM - 10 AM
Limit: 2 Entries Per Class Day 2......Wednesday, September 29, 7 AM - 10 AM
PREMIUMS OFFERED PER CLASS
1ST $10 • 2ND $8 • 3RD $6 • 4TH $5 NOTE: There are TWO SHOWINGS for cut flowers,
BEST OF DIVISION $10 roses, flowering shrubs and trees. Check the dates
BEST OF SHOW $50 and division numbers for entry form. Please remove
your cars from the floriculture lot by 10:30 AM as they
ENTRY FORMS DUE: Friday, September 10 will be towed away and lot will be closed.
ENTRY ACCEPTED: Saturday and Sunday,
September 18 - 19 • 8 AM - 4 PM ENTRY FEE: $1.00 PER ENTRY
2 Entries Per Class
PREMIUMS OFFERED PER CLASS
DIVISION 114: NOVICE 1ST $5 • 2ND $3 • 3RD $2
CLASS: HI POINT CUT FLOWERS ONLY
1. ALL techniques 1ST $50 • 2ND $25 • 3RD $15
DAY 1: WED, SEPTEMBER 22
JUDGING SCALE FOR GOURDS & COILING
WORKMANSHIP...................................................60% DIVISION 115: ROSES
ORIGINALITY AND APPEAL.................................40% DIVISION 116: FLOWERS (ALL OTHER)
TOTAL 100% DIVISION 117: CUT FLOWERING
SHRUBS AND FLOWERING
TREES
DIVISION 118: HERBS - FRESH
CUT
DIVISION 119: BOUQUETS
DAY 2: WED, SEPTEMBER 29
DIVISION 120: ROSES
DIVISION 121: FLOWERS (ALL OTHER)
DIVISION 122: CUT FLOWERING
SHRUBS AND FLOWERING
TREES
DIVISION 123: HERBS - FRESH
CUT
DIVISION 124: BOUQUETS
ALL CLASSES ARE THE SAME FOR EACH DAY
14FLORICULTURE
ROSES CUT FLOWERING SHRUBS
CLASS:
HYBRID TEA ROSE, 1 Rose, 1 Stem AND FLOWERING TREES
1. White or Near White Stems in water
2. Yellow, Yellow Blends or Apricot
3. Orange, Orange Red or Orange Blends CLASS:
4. Purple, Purple Blends 1. Bottle Brush
5. Pink, Pink Blends 2. Bougainvillea
6. Red, Red Blends 3. Hibiscus
7. Centennial Gold Rose 4. Lantana, 3 stems
8. Any Other 5. Azalea
ROSE BUD, (Any Variety) 1 Rose, 1 Stem 6. Hydrangea
9. Any Bud - White, Yellow or Orange 7. Crepe Myrtle
10. Any Bud - Purple, Pink or Red 8. Vines
FLORIBUNDA ROSE – 1 Spray, Two or more 9. Any other, specify on entry
Blooms on 1 Stem
11. White or Near White
12. Yellow, Yellow Blends or Apricot
HERBS – FRESH CUT
Stems in water
13. Orange, Orange Red or Orange Blends
14. Purple, Purple Blends CLASS:
15. Pink, Pink Blends 1. Basil
16. Red, Red Blends 2. Lavender, any variety, list name on entry
17. Any Other Color 3. Mint, any variety, list name on entry
MINIATURE ROSE – 1 Spray, Two or more Blooms 4. Rosemary
on 1 Stem, or 1 Stem, 1 Rose 5. Sage, any variety, list name on entry
18. Any Color 6. Thyme
7. Culinary
8. Ornamental Herbs
9. Any Other variety, list name on entry
CUT FLOWERS
CLASS:
1. Bird of Paradise BOUQUETS
2. Canna Use at least 10 stems or more if desired and at least 2
3. Cosmos varieties. Display your own container using any style
4. Coxcomb arrangement.
5. Iris
6. Geraniums and Pelargonium PREMIUMS OFFERED PER CLASS
7. Gerbera 1ST $6 • 2ND $4 • 3RD $2
8. Hollyhock
9. Any Other Daisy, 3 stems of same color CLASS:
10. Lilies, 1 stem 1. Annuals, Perennials or Mixed
11. Marigold, Small, 3 stems of same color
12. Marigold, Large, 3 stems of same color JUDGING SCALE FOR BOUQUETS
13. Sunflower, 1 stem Cultural Perfection..............................................90%
14. Vinca, 1 stem Arrangement.........................................................10%
15. Zinnias, Giant Total 100%
16. Zinnias, Small, Type, 3 stems same color
17. Weeds, any kind
18. Any Other Cut Flowers, specify on entry form
19. Grasses
20. Dahlia
21. Giant Dahlia
15FLORICULTURE
WEDNESDAY, SEPTEMBER 22 WEDNESDAY, SEPTEMBER 29
7 AM - 10 AM 7 AM - 10 AM
DIVISION 127: FRESH FLOWER
DIVISION 125: FRESH FLOWER
ARRANGEMENTS
ARRANGEMENTS
ENTRY FEE: $2.00
ENTRY FEE: $2.00 PER ENTRY PER CLASS
PREMIUMS OFFERED PER CLASS
PREMIUMS OFFERED PER CLASS 1ST $13 • 2ND $8 • 3RD $ 5
1ST $13 • 2ND $8 • 3RD $ 5
CLASS:
1. Novice
NOVICE: May show only in Novice Classification.
2. Advanced
Novice is one who has not won more than 5 blue
ribbons in any Class or combined Classes
DIVISION 128: FRESH FLOWER
ADVANCED: One who has won more than 5 blue MINIATURE ARRANGEMENT
ribbons in any class or combined Classes All arrangement 8 inches or under
CLASS: ENTRY FEE: $2.00 PER ENTRY PER CLASS
1. Novice
2. Advanced PREMIUMS OFFERED PER CLASS
1ST $6 • 2ND $4 • 3RD $2
CLASS:
DIVISION 126: FRESH FLOWER 1. Novice
MINIATURE ARRANGEMENT 2. Advanced
All arrangement 8 inches or under
ENTRY FEE: $2.00 DIVISION 129: SHADOW BOX
PREMIUMS OFFERED PER CLASS ENTRY FEE: $3.00 PER ENTRY PER CLASS
1ST $6 • 2ND $4 • 3RD $ 2
CLASS: PREMIUMS OFFERED PER CLASS
1. Novice 1ST $25 • 2ND $15 • 3RD $10 • 4TH $5
2. Advanced
ENTRY FORMS DUE BY: Friday, September 10
ENTRIES ACCEPTED: Saturday and Sunday,
September 18 - 19 • 8 AM - 5 PM
Shadow Boxes are provided by the management.
Sizes vary – 30 x 23 inches, 30 x 29 inches or 25 x
23 inches. The frames are textured wood. If different
background is desired this can be achieved by the
exhibitor either using cardboard, material, paper, etc.
Shadow Boxes must contain live plants, silk or dried
flowers. Single Place Setting
LIMITED TO 8 SPACES
CLASS:
1. Juniors (15 and under)
2. Adults (16 and older)
16CULINARY ARTS
CULINARY ARTS SENIOR CITIZEN AWARD
A special ribbon and $25.00 will be awarded to the
CULINARY ARTS IS LOCATED IN
oldest person (65+) receiving a Senior Award Ribbon
KC’s FARMHOUSE
on his/her entry in the baked foods department. In
order to qualify leave, your name and birth date with
Vinette Gannon, Chairman
department on take in day.
June Mcgahey, Co-Chairman
Linda Swanson, Co-Chairman
SPECIAL CONTESTS
Committee NOTE: NO LATE ENTRIES ACCEPTED
Fay Shanholtzer, Shirley Frisbey-Brown
Maria Ferriea, Diana Swanson Contests Day Date Time
K.C. Chili Wed. 9/22 6:00 PM
ENTRY FORMS DUE BY: Friday, August 13 Favorite Cake Thurs. 9/23 6:00 PM
Exhibits Accepted: 9 AM - 5 PM Student Chopped Fri. 9/24 6:00 PM
Saturday, September 18 Grandma’s Cookies Sat. 9/25 2:00 PM
EXHIBITS RELEASED: 8 AM - 7 PM Pulford Apple Pie Sat. 9/25 6:00 PM
Monday, October 4 Salsa Sun. 9/26 2:00 PM
Sunday Pie Sun. 9/26 6:00 PM
LIMIT: 2 entries per Class unless otherwise noted
Wednesday Pie Wed. 9/29 6:00 PM
Anyone paid to produce baked foods or catering Potato Salad Thurs. 9/30 6:00 PM
services in any area in the culinary field is not eligible Student Chopped Fri. 10/1 6:00 PM
to enter. Teachers may show in Professional classes Dewars Ice Cream Sat. 10/2 2:00 PM
if offered. Kitchen Craft Sat. 10/2 6:00 PM
Chili Verde Sun. 10/3 2:00 PM
NOTE: Contest exhibitors should arrive early to avoid Hot Wings Sun. 10/3 4:00 PM
entry delay due to traffic and parking. Absolutely
no contest entries will be accepted after stated *Entry deadline dates are different for most contests
closing times unless delayed by the entry office. One Entry per Exhibitor per Contest. Please See
Individual Contest Rules.
RULES
1. Exhibits must be on paper plates in plastic bags DROP IN CONTEST RULES:
when brought to the Home Arts Department. 1. All Drop-In contests are open to anyone 16
2. Claim checks for the identification of the years and older.
articles will be furnished by the Chairman of the 2. All Special Contests can be pre-entered or
Department when articles arrive. Claim checks entered day of the contest 30 minutes before
must be presented before articles will be returned 3. Limit: Exhibitor may have one (1) entry per
at the close of the Fair. Or valid ID must be exhibitor for each class per contest. Please see
shown. each contest for additional rules, day, and time.
3. Judges reserve the right to open any jar or 4. Contests that have more than one class will be
container. If opened jars are not picked up, the limited to the first 25 entries per class.
contents will be disposed of. 5. Contest Admission Procedure: For all Drop-In
4. Only judge’s book will be used as evidence for contests, your entry is your admittance to the fair.
payment of premiums. Ribbons and tags are not Enter through Gate 25 near Building 1. If entering
acceptable. more than one class on contest day, Exhibitor
5. All contestants must use legal name on entry may have one (extra) person to help carry
6. All Baked Goods, Decorated Cakes, and additional entries into the fair.
Preserves not picked up on Sunday Oct 3 by 6. Recipes must be made at home using ingredients
7:00 PM will be disposed of. that are readily available at local markets
7. See Individual contests for amounts to bring in
HIGH POINT WINNERS and type of containers needed, rules, guidelines,
1st $75 • 2nd $50 • 3rd $25 entry limits, closing dates and times. Each recipe
must be unpublished, and the sole property of the
entrant and not previously submitted.
17CULINARY ARTS
8. Some contests require a full recipe or a list of
ingredients. If so, please type or legibly print
CAKE MIX TRIX
recipe or ingredients list on a standard sheet of Sponsored by: Cowboy Bail Bonds
paper. Please put your full name on the back of
paper. ENTRY FEE: $5.00
See Individual Contest for: Rules, Guidelines, Entry PREMIUMS OFFERED PER CLASS
Limits, and Closing Dates and Times. 1ST $50 • 2ND $40 • 3RD $35 • 4TH $30
5TH $25 • 6TH $20 • 7TH $20 • 8TH $20
NO LATE ENTRIES ACCEPTED
Judging Criteria used for most Drop-In Contests: ENTRY FORMS DUE BY: Thurs, September 23
TASTE...............................................................50% CAKES ACCEPTED: 4 PM to 5:30 PM
ORIGINALITY/CREATIVITY...............................30% Thursday, September 23
APPEARANCE/PRESENTATION.........................10% JUDGING: 6 PM, Thursday, September 23
EASE OF PREPARATION....................................10%
TOTAL.........100% RULES
1. Be creative and doctor-up your favorite Package
Cake Mix with your special ingredients.
KC THE BULL’S 4TH ANNUAL 2. Frosting, glaze or topping, MUST be homemade.
HOMEMADE CHILI CONTEST 3. All winning cakes will become the property of the
Fair and will not be returned.
4. Cakes may be placed on a decorative plate - no
ENTRY FEE: $3.00 per Class
cake stands
PREMIUMS
1ST $40 • 2ND $25 • 3RD $20 • 4TH $15 DIVISION 201: FAVORITE CAKE
Giftcards CLASS:
1. Favorite Cake
ENTRY FORMS DUE BY: Wed, September 22
CHILI ACCEPTED: 4 PM - 5:30 PM Wednesday,
September 22 GRANDMA’S & GRANDPA’S
JUDGING: Wed, September 22 at 6 PM
COOKIE CONTEST
• Bring 1 quart of Homemade Chili in a Tupperware (Contestants must be 40 years of age or older)
type container or a wide mouth mason jar (please Sponsored by: Cowboy Bail Bonds
put label/sticker on the back or bottom of container
with your name and number) ENTRY FEE: $3.00
• There is a microwave available for re-heating Limit: 1 entry per exhibitor per class
• Bring your recipe
• One entry per class, per exhibitor - each different PREMIUMS OFFERED PER CLASS
• Judging Scale: Flavor - 70%, Originality - 20%, 1ST $20 • 2ND $17 • 3RD $15 • 4TH $10
Appearance - 10% Honorable Mention Ribbons
See Drop-In contest Rule #5 on page 17 for Admission
procedure ENTRY FORMS DUE: Saturday, September 25
COOKIES ACCEPTED:
DIVISION 200: KC THE BULL’S 12 to 1:30 PM • Saturday, September 25
JUDGING: Saturday, September 25 • 2 PM
CHILI COMPETITION
HOW TO ENTER THE CONTEST:
CLASS: Bring 6 cookies on a disposable plate. Cookies and
1. Chili, with beans frosting must be homemade - no mixes. Judging will
2. Chili, no beans be open to Fairgoers to watch and will be judged
by children 8 - 14 years. Cookies will become the
property of the Fair and will not be returned.
See Rule #5 on page 17 for Admission procedure
18CULINARY ARTS
Points won in this contest will not be counted toward
Sweepstakes for the Department.
FRESH SALSA CONTEST
Sponsored by: A. Rodriguez and Son
DIVISION 202: GRANDMA’S AND ENTRY FEE: $2.00 per class
GRANDPA’S COOKIE CONTEST
PREMIUMS OFFERED
CLASS: 1ST $50 • 2ND $30 • 3RD $20
1. Cookie, any kind, frosted
2. Cookie, any kind, not-frosted ENTRY FORMS DUE: Sunday, September 26
SALSA ACCEPTED: 12:00 NOON - 1:30 PM
Sunday, September 26
STUDENT CHOPPED CONTEST JUDGING: Sunday, September 26 at 2 PM
This is not an open division
See Rule #5 on page 17 for Admission procedure
The instructional staff of the foods and nutrition
department of Bakersfield College select the students DIVISION 204: ADULT SALSA (18+)
for participation. Come join the fun and watch these 1 PINT - COVERED
future Five Star Chef’s battle it out! CLASS:
1. Pico de Gallo
Students will receive Scholarships in the amount of: 2. Mild
1st $1,000 • 2nd $500 • 3rd $500 3. Hot *
* Judged on flavor, not on which is hottest.
DIVISION 203: STUDENT
CHOPPED POTATO SALAD CONTEST
CLASS: ENTRY FEE: $5.00
1. Friday, September 24 - 6:00 PM One entry per exhibitor
2. Friday, October 1 - 6:00 PM
PREMIUMS
SCORECARD FOR CHOPPED CONTEST 1ST $100 • 2ND $75 • 3RD $25
Taste
Good Flavor, Balance, and Combination 30pts ENTRY FORMS DUE: Thursday, September 30
Texture should be combined with flavor 10pts SALAD ACCEPTED: Thursday, September 30
Presentation 4:00 - 5:30
Appetizing and moderately sized portions 15pts JUDGING: Thursday, September 30 • 6 PM
Viscosity of sauces 10pts
Creativity 10pts HOW TO ENTER:
Appearance of Entry 10pts Bring one (1) quart in a covered container with list of
Sanitation and Hygiene Application ingredients. See Rule #5 on page 17 for Contest Entry
Maintains neat work area 5 pts Admission procedure
Observes professional grooming and hygiene 5 pts
Applies food safety and sanitation principles 5 pts
(in production and plating)
DIVISION 205: POTATO SALAD
TOTAL 100 pts CLASS:
1. Potato Salad - 1 quart
SCORECARD FOR POTATO SALAD
Taste....................................................75%
Texture....................................................15%
Appearance..............................................10%
Total 100%
19CULINARY ARTS
PIE BAKING CONTESTS WEDNESDAY PIE CONTEST
Judging times will vary by contest. Check schedule
ENTRY FEE: $3.00 PER ENTRY
How To Enter Contest: ONE ENTRY PER CLASS
Preregister or Register Day Of Contest.
Name and Phone Number on Pie Tin. PREMIUMS OFFERED
*Must Be Homemade - No Mixes for Filling or Crust. 1ST $15 • 2ND $14 • 3RD $13 • 4TH $12 • 5TH $10
See Drop-In contest Rule #5 on page 17 for Admission BEST OF SHOW PIE - $50
ENTRY FORM DUE: Wednesday, September 29
PULFORD APPLE PIE PIES ACCEPTED: 4 PM - 5:30 PM Wed.,
CONTEST September 29
JUDGING: Wednesday, September 29, 6 PM
Sponsored by: Pulford’s Apple Tree Orchard
ENTRY FEE: $5.00 DIVISION 208: WEDNESDAY PIE
ONE ENTRY PER CLASS CONTEST
PREMIUMS OFFERED CLASS:
1ST $100 • 2ND $75 • 3RD $50 • 4TH $25 1. Nut Pie
2. Pumpkin Pie
ENTRY FORM DUE: Saturday, September 25 3. Lemon Pie
PIES ACCEPTED: 4 PM - 5:30 PM Saturday,
September 25
JUDGING: Saturday, September 25, 6 PM SCORECARD FOR PIE CONTEST
Flavor..........................................................50%
Texture and Appearance...............................25%
DIVISION 206: APPLE TREE Crust...........................................................25%
ORCHARD APPLE PIE CONTEST Total 100%
CLASS:
1. Apple Pie, Cobbler or Turnover
ICE CREAM CONTEST
SUNDAY PIE CONTEST
ENTRY FEE: $5.00
ENTRY FEE: $3.00 PER ENTRY PREMIUMS OFFERED PER CLASS
ONE ENTRY PER CLASS 1ST $100 • 2ND $50 • 3RD $25
PREMIUMS ENTRY FORMS AND RECIPE DUE:
1ST $15 • 2ND $14 • 3RD $13 • 4TH $12 • 5TH $10 Saturday, October 2
BEST OF SHOW PIE - $50 ICE CREAM ACCEPTED: 12:00 Noon - 1:30 PM
Saturday, October 2
ENTRY FORM DUE: Sunday, September 26 JUDGING: Saturday, October 2, 2:00 PM
PIES ACCEPTED: 4 PM - 5:30 PM
Sunday, September 26 HOW TO ENTER:
JUDGING: Sunday, September 26, 6 PM Each contestant (with their recipe) must bring in a
whole recipe (1/2 gallon), through Gate 25 or the
MAIN GATE.
DIVISION 207: SUNDAY PIE See Drop-In contest Rule #5 on page 17 for Admission
CONTEST
CLASS:
1. Cream Pie (no lemon)
2. Fruit Pie or Cobbler (no apple)
3. Cheesecake
20CULINARY ARTS
DIVISION 211: HOMEMADE ICE DIVISION 213: CHILI VERDE
CREAM CONTEST
CLASS:
CLASS: 1. Chili Verde - 1 quart
1. Homemade Ice Cream - must be named
SCORECARD
SCORECARD Taste..........................................................70%
Taste..........................................................60% Originality...........................................................20%
Texture.............................................................30% Appearance..........................................................10%
Originality...........................................................10% Total 100%
Total 100% BEST HOT WING CONTEST
KITCHEN CRAFT
ENTRY FEE: $3.00
CASSEROLE
PREMIUMS
ENTRY FEE: $5.00 1ST $75 • 2ND $50 • 3RD $25
PRIZE: KITCHEN CRAFT COOKWARE
ENTRY FORMS DUE: Saturday, October 2 ENTRY FORMS DUE: Sunday, October 3
CASSEROLES ACCEPTED: 3 PM- 5:30 PM HOT WINGS ACCEPTED: 2:00 - 3:30 PM
Saturday, October 2 Sunday, October 3
JUDGING: 6:00 PM Saturday, October 2 JUDGING: Sunday, October 3 • 4:00 PM
See Rule #5 on page 17 for Admission procedure RULES
1. Exhibitors may enter one entry per class
DIVISION 212: KITCHEN CRAFT 2. Recipe must be typed or printed on 8” x 11 1/2”
sheet of paper with name on the back
CASSEROLE 3. Bring 6 wings on a disposable plate or bowl in a
zip-lock type bag for each class entered.
CLASS: 4. Wings must be ready for judging when entered
1. Breakfast Casserole
See Drop-In contest Rule #5 on page 17 for Admission
CHILI VERDE CONTEST
DIVISION 214: HOT WING
ENTRY FEE: $3.00 CONTEST
Limit one entry per class.
CLASS:
PREMIUMS 1. Wings, mild
1ST $75 • 2ND $50 • 3RD $25 2. Wings, hot*
* Judged on flavor, not on which is hottest.
ENTRY FORMS DUE: Sunday, October 3
CHILI VERDE ACCEPTED: Noon - 1:30 PM
Sunday, October 3
JUDGING: Sunday, October 3 • 2:00 PM
RULES
Bring 1 quart of homemade chili verde with recipe
See Rule #5 on page 17 for Admission procedure
21CULINARY ART / HOMEBREW
HOMEBREW CONTEST BAKED GOODS
ENTRY FEE: $3.00 ENTRY FEE: $2.00
2 entries per class unless otherwise noted
PREMIUMS
1ST $25 • 2ND $15 • 3RD $10 PREMIUMS
Best of Show Ribbon and $25 1ST $8 • 2ND $6 • 3RD $5
Judges Choice Ribbon and $10 HIGH POINTS IN BAKED GOODS
1st $75 • 2nd $50 • 3rd $25
All award winning entries will be displayed in a case. BEST OF DIVISION - Ribbon and $10
Remaining beer will be in a locked refrigerated case.
All beer must be pre-entered.
ENTRY FORMS DUE: Friday, August 13
ENTRY FORMS DUE: Friday, August 13 ENTRIES ACCEPTED: 9 AM - 5 PM, September 18
ENTRIES ACCEPTED: 9 AM - 5 PM • Saturday, EXHIBITS RELEASED: 8 AM - 7 PM, October 4
September 18
JUDGING: Sunday, September 19
DIVISION 217: BREADS,
RULES
1. Submit 2 - 22 oz. bottle for judging TORTILLAS, BISCUITS AND
2. Only 22 oz. bottles accepted. This is in line with ROLLS
many other homebrew contests across the nation. (One-Half Loaf plus One Slice or 1/2 dozen)
3. No labels. Mark your bottles (on the bottom) with:
Division and Class numbers. CLASS:
4. Solid color caps. (No logos please) 1. Baking powder biscuits (plain)
2. Cinnamon Rolls
DIVISION 215: AMATEUR 3. Corn Bread
4. Dinner Rolls
DIVISION 216: PROFESSIONAL 5. Fruit Bread (Baking powder -apricot, banana, etc.)
6. Muffins
CLASS: 7. Nut or Raisin Bread (baking powder)
1. Belgian and French Ales 8. Vegetable Bread
2. Porter/Stouts 9. White Bread (yeast)
3. Scottish/Irish/English 10. Whole Wheat (over 1/2 whole wheat flour)
4. Wheat/Rye 11. Other than listed
5. Pale Ales
6. IPA
7. Laughers/Steam DIVISION 218: CAKES
8. Open (2 entries, none from other category) (2 Layers, Frosted, One-Half Cake plus One Slice)
9. Other Spirits (i.e. cordials, etc.)
CLASS:
1. Any layer cake from scratch (must be frosted)
2. Any layer cake from package (must be frosted)
3. Loaf (frosted or unfrosted)
4. Bundt (frosted or unfrosted)
5. Pound (frosted or unfrosted)
6. Cupcakes (frosted or unfrosted)
7. Other than listed
22BAKED GOODS
CARROT CAKE CONTEST DIVISION 220: DECORATED
CAKES
ENTRY FEE: $5.00
CLASS:
PREMIUMS 1. Beginner
1ST $100 • 2ND $50 • 3RD $25 2. Advanced
3. Professional - Teachers, graduates of decorating
Please bring whole cake on disposable plate, covered school and persons employed as decorators.
with plastic wrap. Include packaging to show carrots Entries must be made by exhibitor’s name, not by
grown in Kern County. the bakery name. Bring a business card to display
with your entry.
DIVISION 219: CARROT CAKE
DIVISION 221: COOKIES
CLASS: (One-Half Dozen)
1. Carrot Cake
ENTRY FEE: $2.00 PER ENTRY PER CLASS
Score Card for judging Carrot Cake
Taste....................................................................75% PREMIUMS PER CLASS
Texture & Appearance.............................................25% 1ST $8 • 2ND $6 • 3RD $5
Total 100% BEST OF DIVISION - RIBBON + $10
DECORATED CAKES NOTE: Please place cookies on small disposable
plates and cover. Entries will not be accepted unless
this rule is followed.
ENTRY FEE: $2.00 PER ENTRY
Limit: 2 Entries Per Class
CLASS:
PREMIUMS 1. Brownies
1ST $15 • 2ND $10 • 3RD $7 2. Chocolate Chip
4TH Honorable Mention 3. Oatmeal
Best of Division Ribbon + $10 - Beginner, Advanced, 4. Peanut Butter
and Professional 5. Shortbread
6. Snicker Doodles
A cake mix, Styrofoam or cardboard form may be used 7. Holiday Cookies
providing the shape is one which may reasonably be 8. Bar
achieved through baking. Judging will be on decoration 9. Cake Mix Cookies
only. Winners of blue ribbons in previous years must 10. Drop
enter in the advanced classes. All decorations on cake 11. Cereal
should be edible (not plastic or artificial) and all edible 12. Filled Cookies
decorations must be homemade. Wedding cake tops 13. Sugar
may be purchased (plastic, glass or artificial flowers). 14. Other than listed
SPECIAL NOTE: There are specific classes for cakes
iced in butter cream, royal icing and covered in fondant.
Size Limit: Sheet cakes..........No larger than 18” x 24”
Tiered Wedding cakes.....................No higher than 24”
23BAKED GOODS / JUNIOR BAKED GOODS
DIVISION 222: CONFECTIONS JUNIOR BAKED FOODS
(1/2 Pound on small plates in Zip Lock bag) Danish System of Judging
ENTRY FEE: $2.00 PER ENTRY For Junior Exhibitors Ages 6-17 years old
2 entries accepted, each must be different. 16 years and older can enter the drop-in contests
PREMIUMS PLEASE NOTE: Dates and Guidelines for the Junior
1ST $8 • 2ND $6 • 3RD $5 Department are the same as the Adult Department.
Judges Choice Award $25
Best of Show Confections - $50.00 In order to award a high point winner in each age group, there
And $10.00 Each For Best: needs to be a combined score of 25 or more points from at least
three or more separate exhibitors entries in that age group. Drop-in
Chocolate Fudge • Divinity Fudge • All Other Fudge
contests will not be counted in the junior section high point.
Dipped Candy • English Toffee • Nut Cluster
Peanut Brittle • Rocky Road • Caramel • Sugar Nuts
DIVISION 223: AGE 5 AND UNDER
CLASS: No Premiums * Ribbons Only * Display Only
1. Chocolate Fudge Limit: 2, each different
2. Divinity Fudge CLASS:
3. All other Fudge 1. Baked - Any
4. Dipped, any kind
5. English Toffee
6.
7.
Nut Clusters
Nut Brittle
CAKES
PREMIUMS
8. Rocky Road 1ST $7 • 2ND $6 • 3RD $4
9. Caramel Best of Show Ribbon - Junior Cake
10. Sugared Nuts Best of Division + $5
11. Molded, any kind
12. Penuche
13. Truffles DIVISION 224: AGE 6 - 9
14. Caramel Corn DIVISION 225: AGE 10 - 13
15. Lollipops
DIVISION 226: AGE 14 - 17
CLASS:
1. Cupcake
2. Cake
3. Decorated Cake
For Class 3 (Decorated Cake): Cake mix, Styrofoam, or
cardboard may be used providing the shape is one that
could reasonably be achieved through baking for.
COOKIES
Sponsored by: Granny G’s Goodies
Best of Division Ribbon - Junior Cookie + $5
NOTE: Place entries on paper plate in Ziploc bag.
Entries will not be accepted unless this is followed.
DIVISION 227: AGE 6 - 9
DIVISION 228: AGE 10 - 13
DIVISION 229: AGE 14 - 17
24JUNIOR BAKED GOODS / PRESERVED FOODS
CLASS: (One - Half Dozen) PRESERVED FOODS
1. Brownies
2. Chocolate Chip ENTRY FORMS DUE: Friday, August 13
3. Snicker Doodles ENTRIES ACCEPTED: 9 AM - 5 PM, September 18
4. Peanut Butter EXHIBITS RELEASED: 8 AM - 7 PM, October 4
5. Frosted - any kind, 2 entries accepted
6. Cereal, any kind LIMIT: 1 entry per class unless otherwise noted
7. Drop Each entry includes two (2) jars of the same product:
8. Cake Mix Cookies 1 for display and 1 to be opened for judging.
9. Any other -2 entries accepted, each different
ENTRY FEE: $2.00
CONFECTIONS PREMIUMS
Best of Division Ribbon - Junior Confections + $5
1ST $8 • 2ND $6 • 3RD $ 5
High Point Winner for Preserved Food Division Ribbon
DIVISION 230: AGE 6 - 9 1st $75 • 2nd $50 • 3rd $25
DIVISION 231: AGE 10 - 13 BEST OF SHOW: RIBBON
Best of Division Ribbon + $10
DIVISION 232: AGE 14 - 17
SENIOR CITIZEN AWARD
CLASS: (One-Half Pound) A special ribbon and $25.00 will be awarded to the
1. Chocolate Fudge oldest person (65+) receiving a Senior Award Ribbon
2. Other than listed, please specify on entry form, 2 on his/her entry. In order to qualify leave, your name
entries accepted, each must be different. and birth date with department on take in day.
Exhibitors may pick up the remainder of their entry
BREAD Monday, after judging, from 8:30 AM to 4:30 PM.
Best of Division Ribbon - Junior Bread + $5
Jars that are opened and not picked up will be disposed of.
NOTE: Place entries on paper plate in Ziploc bag.
Standard Jar: A container specifically or especially
Entries will not be accepted unless this is followed.
designed for canning purposes. No paraffin seals. All
canning must be in sealed jars.
DIVISION 233: AGE 6 - 9 Non-acid Foods: All vegetables, meats, and poultry
DIVISION 234: AGE 10 - 13 must be canned under pressure. NO FISH. Judges will
open for inspection, but will not taste non-acid fruits
DIVISION 235: AGE 14 - 17 and vegetables.
Low-acid Foods: Items such as figs should be made
CLASS: (One-Half Dozen or One-Half Loaf) more acid by adding lemon juice, as directed in the
1. Cornbread University Agricultural Extension Service leaflet Home
2. Muffins Canning of Fruits. Tomatoes and Fruits (not including
3. Other than listed, please specify on entry form, 2 their juices) must be processed in a boiling water bath.
entries accepted, each must be different Low-Acid Foods must be canned under pressure.
Fruits and Vegetables: Clear glass, wide or narrow
mouth jar.
Jellies: Clear glass, standard jars to be pints or one
half pints.
Jams: Clear glass, pint or one half pint fruit jars.
Attach your own labels to the bottom of your jars
1. NAME
2. DIVISION #
3. CLASS #
DO NOT PUT DECORATIONS ON JARS.
If the entry does not meet requirements, it shall be
refused exhibit space.
25PRESERVED FOODS
DIVISION 236: CANNED FRUITS 8. Pickles, Dill
Standard Pints, 1/2 Pints or Quarts (2 Jars) 9. Pickles, other
10. Cucumber Relish
11. Salsa
CLASS:
12. Jerky, any (in a quart jar)
1. Apples
13. Vinegars, any
2. Apricots
14. Other, anything not listed
3. Applesauce
4. Cherries
5. Grapes DIVISION 240: JAMS
6. Peaches Standard Pints or 1/2 Pints (2 Jars)
7. Pears Jams: Made by cooking crushed or chopped fruits with
8. Plums sugar until the mixture will round up on a spoon.
9. Tomatoes (1/2 tsp. salt added)
10. Juices CLASS:
11. Syrups 1. Apricot
12. Fruit Leather - in quart jar 2. Apricot and Pineapple
13. Other 3. Blackberry
4. Boysenberry
DIVISION 237: CANNED 5. Nectarine
6. Peach
VEGETABLES 7. Plum
Standard Pints or Quarts (2 Jars) 8. Raspberry
9. Strawberry
CLASS: 10. Fig Jam
1. Beans, Green 11. Other, 2 entries accepted, each different
2. Carrots
3. Corn, cut from cob
4. Other-specify, 2 entries accepted, each different DIVISION 241: JELLIES
Standard Pints or 1/2 Pints (2 Jars)
Jelly: The strained juice from fruit prepared in a way
DIVISION 238: HOMEMADE that keeps it crystal clear and shimmering.
SAUCES
1/2 Pints, Standard Pints or Quarts (2 Jars) CLASS:
1. Apple
CLASS: 2. Blackberry
1. BBQ Sauce 3. Elderberry
2. Condiments, any 4. Grape
3. Chili Sauce 5. Herb, any kind
4. Hot Pepper Sauce 6. Mint
5. Pasta (tomato) Sauce, any kind, describe 7. Pomegranate
6. Dessert toppings, 2 entries, each must be different 8. Plum
7. Other than listed 9. Other, 2 entries accepted, each different
DIVISION 239: PICKLES|RELISHES
Standard Pints, 1/2 Pints or Quarts (2 Jars) DIVISION 242: CONSERVES AND
PRESERVES
CLASS: Standard Pints or 1/2 pints (2 Jars)
1. Beets, pickled Conserves: Jam like products made by cooking two or
2. Chow Chow more fruits with sugar until mixture will either round up
3. Chutney in a spoon, like jam or else flake from it like jelly. A true
4. Fruit Pickles conserve may contain nuts and raisins.
5. Hot Pepper Relish Preserves: Fruit preserved with sugar so that the fruit
6. Okra, pickled retains its shape, is clear and shiny, tender and plump.
7. Pickles, Bread-n-Butter
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