2018 WEE WAA 84TH ANNUAL SHOW FRIDAY 18TH MAY - SUNDAY MAY 20TH

Cooking and Preserves

Download Cooking & Preserves Section


Head Steward:  Annie McMahon, 0427 961 666

Steward:  Di Shearin & Julie Crutcher

Entry Fee:  Adults $1, juniors 50¢

Entries Close:  9am, Friday May 18, 2018

Prize Money:  1st $7; 2nd $2 (unless otherwise stated)

 

Special Regulations for Section G:

Entries to be delivered to the Show Office at the Showground after 4pm

Thursday or to the Ludowici Pavilion between 8.00am and 9.00am on

Friday. Judging starts 10am sharp.

Entries are to be presented on a Firm Plate. No Paper Plates or Soft Plastic

Plates.

•Entries to be collected on Sunday morning between 10am-12noon. No

exceptions unless with prior arrangement with the head steward.

•All work must be the work of the exhibitor.

• The Judges shall have the right to sample all foods and preserves.

• Must not have won prize at any other show.

 

OPEN SECTION

1.Jar Mustard Pickles

Trophy Donated by Salon Panache

2.Jar Sweet Chutney: Any Kind

3.Jar of Preserves, any kind

4.Collections of Jams: 4 Jars, to include 1 Marmalade

Trophy Donated by Merrill Johnson

5.Jar Citrus Marmalade

6.Jar Tomato Relish

7.Jar Fig Jam

8.Jar Any Other Jam

Trophy Donated by Mrs D. Shearin

9.Jar Lemon Butter

10.Special Occasion Cake

Engagement, Birthday, Anniversary, Christening etc. One cake only, iced and decorated. Dummy cakes may be used.

Trophy Donated by Mrs N Hadley

11. Boiled Fruit Cake

12. 6 Pikelets

Trophy Donated by J. & P. Kiem

13. Plate of Biscuits for Afternoon Tea: 3 Varieties, 3 of each

14. Plate of Scottish Shortbread

Prize donated by Coogle Cottage Narrabri

15. Scones – Pumpkin, Six (6) small

16. Scones – Plain, Six (6) small

17. 6 ANZAC biscuits Plate of 6. Size approx. 6-8cm. Not cafe size.

Trophy Donated by Wee Waa Hot Bread

18. 6 Muffins

Trophy Donated by J. & P. Kiem

19. Lamingtons Six (6) approximately 5cm square.

20. Date and Nut Loaf: Loaf tin

21. Banana Cake, un-iced

22. Orange Cake, un-iced

Trophy Donated by Wee Waa Hot Bread

23. Chocolate Cake, iced

Trophy Donated by Janelle Schwager

24. Sponge Sandwich:

 Uniced, jam Filled, cornflour may be used

Trophy Donated by J. & P. Kiem

25. Pavlova Unfilled

26. Slice Suitable for Afternoon Tea - plate six(6) small and

dainty -Trophy Donated by Mrs S. Hibbens

27. patty cakes Iced and decorated. (not in paper case)

Most Successful Exhibitor in Classes 1-27

Madge Hibbens Memorial Trophy Donated by

M. & S. Hibbens

 

JUNIOR CLASSES

12-16 Years

28. 6 ANZAC Biscuits - plate of six (6), small

Trophy Donated

by Wee Waa Hot Bread

29. Chocolate Cake

30. 6 Patty Cakes, iced and decorated (not in paper case)

Trophy Donated by: Mrs Colleen Hamilton

31.Novelty Decorated Cake

Trophy Donated by Mrs E. Shorter.

Second prize trophy awarded.

32. 6 Scones

Trophy Donated by Wee Waa Hot Bread

33. Slice Suitable for Afternoon Tea

6 pieces, small

34. 6 Rock Cakes

Trophy Donated by Sue Smith

35. Novelty Party Food on a Plate

(Judged on Imagination, Presentation and Taste) Prize donated by Eloise Chaplain

 

11 YEARS OF AGE AND UNDER

36. 6 Anzac Biscuits

Trophy Donated by Julie Crutcher

37. 6 Chocolate Crackles

 Take out of paper cases

Trophy Donated by Mrs R. Allen

38. 6 Muffins

Trophy Donated by  Annie Mcmahon

39. Packet Chocolate Cake, Iced

1st $7; 2nd $3

Donated by Mrs S. Hibbens

40. 6 Pikelets

Meg Horne Perpetual Trophy Donated by

Maree Bennett-Anderson

41. Nutritious School Lunch Packed in Lunch Box

Trophy Donated by: Mrs J. Cameron

42. Novelty Party Food on a Plate

 (Judged on Imagination,  Presentation and Taste)

Most Successful Exhibitor in Junior Classes (31-43)

Trophy Donated by Mrs C. Richardson

 

SPECIAL SECTION

43. Men’s chocolate cake

 Iced, packet mix may be used.

Trophy Donated by Sue Toop.

44. Senior’s Cake (70 years plus)

 Decorated cake or box.

45. Gluten Free Patty Cakes -

plate of six patty cakes, un-iced, flavour of your desire.

46. Gluten Free Cake Chocolate or Orange - Un-iced

 

SWEET MAKING – HOME-MADE

47.Coconut Ice

 Four (4) bars 10cm x 4cm approximately. Two colours ,

pink and white only. Not to be sprinkled with loose coconut.

48. Rocky Road

 To include nuts. One block 12cm x 8cm x 3cm approximately.

49.Caramel Fudge

 

THERMO MIX SECTION

50. Healthy Bliss Balls-

Prize donated by Rhonda Palmer

51. Lemon Drizzle Cake

Prize donated by Annie McMahon

 

Mrs Maisie Hibbens Trophy for the Most Successful Exhibitor in

the Cooking,Handicrafts, Horticulture, Needlework and Patchwork

Sections will be awarded on the following point score basis:

1st: 3 Points; 2nd: 2 Points; 3rd: 1 Point


HINTS FOR SHOW COOKING

NOTE These are hints for Show Cooking, but not necessarily rules. Different judges have different ideas. Read carefully the General

Instruction in the Section G, then the instructions, if any, in the class and do as directed.

For Preserves, Jams, Chutney, Pickles etc. make sure your jars are clean and polished. For collections of more than one, use uniform shaped and size jars.

Jams and Chutney etc. with 2 named ingredients should have more of the first mentioned, e.g. Melon and Lemon Jam, there should be more Melon thanLemon.

Pickles: Vegies should be chunky and recognisable.

Scones should be spongy and cut with a sharp knife or cutter, excess flour should be removed from the base of Scones, they should be the same shape and size. Light and fine in texture. This comes about by kneading well. Size should be about 5cm. For show work, scones should never touch while cooking. For pumpkin scones, always strain pumpkin so no pieces of pumpkin show in scones when opened. Before bringing scones to a show, rub any visible flour off with a soft cloth.

• Pikelets should be soft and evenly browned, small and dainty.

• Lamingtons should be a small cube shape and all the same size. Dry before placing on plate.

• Cakes should have no rack marks (place a tea towel over rack to avoid marks), texture should be fine with no holes and fresh appearance.

• Orange cake must have grated rind in it. Cakes should only be iced if it says so in the instruction of that Class and then only on top. With cakes it is best not to scrape the last bit of mixture from the bowl when cooking for exhibition.

• Iced Patty Cakes should not have fruit in them and be cooked in tins, not paper case. The bottoms should be smooth with no holes.

• In Fruit Cakes the fruit should be cut evenly. Flavour should be very pleasing, with fruit distributed evenly. When cut, fruit should have a glossy look. If overcooked, fruit will start to burst. The top should be nice and smooth. This can be achieved by wetting your hand and patting the top of the cake before cooking. No Cherries in a Boiled Fruit Cake or Plum Pudding.

• Biscuits must be dainty.

• Coconut Ice – A sweet you mustn’t overcook as it becomes hard to cut. Do not colour pink too brightly.

• Sultana Cake – Beat well to avoid sugar spots, but don’t overbeat. For show work, only use 360g sultanas to a 250g mixture. The cake should be light brown when taken out of the oven.

Sponges – A good sponge is light and moist, but not soggy. Delicately and evenly browned with no overhanging or sugar spots



Program 

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Baby Show


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Cattle 


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Cooking and Preserves 


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Dressage

 
CANCELLED

Fruit and Vegetables 


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Fine Arts 


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Handicrafts  

 
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Horses


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Horticulture 


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Lego and Duplo Competition

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Needlework 

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Poultry 

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Pet Show 

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Schoolwork and Hobbies 

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Photography 

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Patchwork 

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Show and Shine

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Show Girl Competition


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Sheep 

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Show Jumping

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Wee Waa Has Talent

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Wool 

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Woodchop 


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Form 



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Animal Handling Waiver
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ASC Electric Fences

 
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ASC Horse Judging Code
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General Participant Waiver

 
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Full Schedule