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1 2023 Pahrump Fall Festival Food & Horticulture Section & Lot Categories FOOD DIVISION (SECTION - P) JUDGING CRITERIA A. All canned food entries shall be judged using the latest National Food Preservation website B. All entries must be heat processed following canning guidelines in the Ball Canning book, So Easy to Preserve Book, or USDA Complete Guide to Home Canning. The two approved methods are: boiling water canning for high-acid foods and steam pressure canning for low acid foods. Paraffin seals not accepted C. Entries must be labeled with product name, date of preparation, processing method and length of processing time. Home canned foods to be judged must have been prepared within one year of the current Fall Festival season D. All entries must be accompanied by 3 x 5 card with name of the product, the ingredient listing and canning process (i.e. Water bath or Pressure canned with processing time listed) and canning date printed in ink or typewritten. The exhibitor’s name, address, age and phone number should be printed clearly on the back of the card. Entries will not be judged without the ingredient listing. E. Only regulation canning jars will be judged. Canned food containers must be designed for canning purposes. Canned food can be exhibited in quart or pint jars. Jellies & jams can be shown in tall, pint or 4 oz. Jelly glasses with approved canning lids. F. Canned non-acid foods (vegetables, poultry, fish & meats) must be canned in a pressure canner following recommended current Ball Canning book, So Easy to Preserve book or USDA Complete Guide to Home Canning directions. G. No external ornamentation is permitted lid covers, ribbons, etc.). All entries will be judged per the following criteria: a single entry in a division will not be considered an automatic first place winner and will be judged according to the following criteria: 1. Technical: a. Proper head space (the amount of air space between the lid of the jar and the jars product.) b. Proper seal of the canning lid to the jar. (Any product that has a poor or failed to seal, and/or mold, leakage will be disqualified from any further judging.) c. The color of the product. (Canned items with gross colorization changes within the jar may not be judged based solely upon the judge’s discretion.). 2. Visual presentation a. The overall appearance of the product i.e. color, uniformity of the jars contents. 3. Taste a. All products meeting the above standards shall be judged by the products taste. Each of the above criteria shall be judged on a 5 point rating scale. (1 2 3 4 5) 1 being the least and 5 being the most. The totals of each of the three criteria shall be totaled for the final score. The judging for the canned foods shall be done by a judge having food preservation training. All judging and scoring by the judge shall be final. Information relating to the proper canning methods, processing times, and altitude adjustments, proper head space can be found at the following National Food Preservation website: ---PAGE BREAK--- 2 SECTION P: PRESERVED FOODS Lot 70: Canned Fruit 1. Applesauce 2. Stone Fruits 3. Berries 4. Citrus 5. Tomatoes 6. Other Lot 71: Canned Vegetables (pressure canned) 1. Root vegetables 2. Squash/pumpkin varieties 3. Beans 4. Other Lot 72: Canned Juice 1. Fruit (any kind) 2. Vegetable (any kind) Lot 73: Dehydrated Foods 1. Fruits 2. Vegetables 3. Herbs/spices 4. Jerky 5. Other Lot 74: Pickled/Smoked Foods 1. Meat 2. Fish 3. Other Lot 75: Pickled Fruit Lot 76: Pickled Vegetables 1. Cucumber, bread & butter 2. Cucumber, dill 3. Cucumber, sweet 4. Beets 5. Peppers 6. Other Lot 77: Jams, Preserves & Fruit Butters 1. Stone fruit (peaches, apricots, cherry) 2. Apple 3. Berry (any kind) 4. Mixed fruit 5. Citrus marmalade 6. Fruit butter 7. Other Lot 78: Jellies 1. Apple 2. Berries (any) 3. Grape 4. Pomegranate 5. Cactus 6. Mixed fruit 7. Other Lot 79: Honey/Syrup 1. Honey 2. Syrup Lot 80: Relishes & Sauces 1. Chutney 2. Pepper 3. Zucchini 4. Corn 5. Salsa 6. Other Lot 81: Sauces 1. Chili sauces 2. BBQ sauces 3. Other Lot 82: Gourmet 1. Wine 2. Cheese 3. Other ---PAGE BREAK--- 3 FOOD DIVISION (SECTION R) JUDGING CRITERIA Criteria: 1. Uniformity 2. Appearance 3. Texture, quality & flavor Each of the above criteria shall be judged on a 5 point rating scale. (1 2 3 4 5) 1 being the least and 5 being the most. The totals of each of the three criteria shall be totaled for the final score. All judging and scoring by the judges shall be final. **All Section R entries to be submitted on a paper plate covered with plastic wrap.** SECTION R: CONFECTIONERS & BAKING Lot 83: Yeast Breads (1 unsliced loaf or 4 rolls) Lot 85: Specialty Breads 1. Bread, sourdough 1. Coffee cake 2. Bread, white 2. Stollen 3. Bread, other varieties 3. Tea ring, braid, etc. 4. Bread, machine made 4. Other 5. Rolls, any variety 6. Rolls, machine made 7. Other Lot 84: Quick Breads (1 unsliced loaf or 4 rolls) 1. Fruit 2. Nut 3. Vegetable 4. Biscuit, any variety 5. Muffins, any variety 6. Other Lot 86: Cakes Lot 89: Candy/Snacks 1. Pound 1. Fudge (6 pieces) 2. Fruit 2. Peanut Brittle (6 pieces) 3. Bundt 3. Popcorn (1 cup) 4. Cupcakes 4. Snack mix (1 cup) 5. Other 5. Other Lot 87: Decorated Baked Goods (not to be tasted, for display only) Lot 90: Pies & Pastry or 9” pie) 1. Birthday 1. Two Crust 2. Holiday a. Fruit 3. Novelty b. Other 4. Wedding 2. One Crust 5. Other a. Fruit Lot 88: Cookies b. Vegetable 1. Brownies c. Other 2. Other bar 3. Lattice or crumb crust 3. Oatmeal a. Fruit 4. Chocolate chip b. Vegetable 5. Other drop c. Other 6. Rolled cookies 7. Molded cookies 8. Other ---PAGE BREAK--- 4 HORTICULTURE DIVISION (SECTIONS S) JUDGING CRITERIA A. Each entry must be of the same variety B. Eligible section entries should be entered on an 8” or 9” paper plate for display & in the quantity indicated in parentheses C. Check individual class for the number of items required to be submitted for exhibit D. Fruits & vegetables will be cut at the judge’s discretion E. Plants must be in the exhibitor’s possession for at least three months F. The following categories will be judged for: Comparison to standard Overall Appearance Uniformity Each of the above criteria shall be judged on a 5 point rating scale. (1 2 3 4 5) 1 being the least and 5 being the most. The totals of each of the three criteria shall be totaled for the final score. All judging and scoring by the judges shall be final. SECTION S: HORTICULTURE Lot 91: Fruits & Pod Vegetables 1. Beans, any variety 2. Okra 3. Peas (5 pod 4. Peppers, Bell 5. Peppers, Chili 6. Other Lot 92: Fruit and Vegetables 1. Eggplant 2. Tomato, mature green 3. Tomato, red 4. Tomato, cherry 5. Other Lot 93: Leafy & Stem Vegetables 1. Chard, Swiss (1 bunch) 2. Corn, sweet (3 ears) 3. Rhubarb (3 stalks) 4. Other Lot 94: Root, Bulb & Tubers 1. Beets 2. Carrots 3. Garlic 4. Onions, green (1 bunch, tied) 5. Onions, other 6. Radishes 7. Other Lot 95: Vine Crop Vegetables 1. Cucumbers 2. Cucumbers, pickling 3. Squash, Spaghetti 4. Squash, Zucchini a. Up to 6” Lot 96: Melon Vine Crops 1. Melon, Cantaloupe 2. Melon, honeydew 3. Watermelon 4. Other Lot 97: Fruits 1. Apples 2. Peaches 3. Plums 4. Other stone fruit 5. Pears, any variety 6. Pomegranate 7. Other Lot 98: Novelty 1. Largest Fruit 2. Largest root, bulb or other tuber 3. Largest vine crop 4. Largest pod vegetable 5. Most unusual 6. Other Lot 99: Nuts & Seeds 1. Almonds (3 whole & 3 shelled) 2. Pistachio (3 whole & 3 shelled) 3. Nuts, other (3 whole & 3 shelled) 4. Seeds 5. Other Lot 100: Herbs 1. Fresh, in water 2. Potted 3. Other b. 6” to 12” 5. Other ---PAGE BREAK--- 5 SECTION T - ORNAMENTALS DIVISIONS JUDGING CRITERIA: Ornamentals will be judged for: 1. Appearance 2. Harmony 3. Suitability of container Each of the above criteria shall be judged on a 5 point rating scale. (1 2 3 4 5) 1 being the least and 5 being the most. The totals of each of the three criteria shall be totaled for the final score. All judging and scoring by the judges shall be final. SECTION T: ORNAMENTALS Lot 101: Cut Plant Material 1. Branch-tree, shrub or vine 2. Cut flowers 3. Roses 4. Other Lot 102: Container Plants 1. Flowering plants 2. Plant grown for foliage 3. Cacti 4. Succulent 5. Bromeliad 6. Dish gardens 7. Other Lot 103: Flower Arrangement 1. Fresh 2. Dried 3. Artificial 4. Other