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Yea Agricultural, Pastoral & Horticultural Association Inc

PO Box 201

YEA 3717

Email: info@yeashow.org.au

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SECTION J

COOKERY & PRESERVES


Sponsored by:

Koala Country Orchards, Yarck

Head Steward:

Sara Sundblom

Stewards:

Barbara Guttridge, Gaye Garlick, Noelene Ryan

Entries Close:

Friday 9 November


PLEASE READ YOUR SCHEDULE CAREFULLY FOR ENTRY TIMES AND REGULATIONS


Entries to be handed to stewards between 8.30 - 10 am on Friday 23 November


Judging commences at 10 am sharp

Entry Fee:

$1 per entry Open, 50¢ per entry Junior

Prizes:

1st $2, 2nd $1 unless otherwise stated


LATE ENTRIES WILL ONLY BE ACCEPTED AT STEWARDS DISCRETION



Regulations:

All cooking entries must be displayed on white cardboard plates.


Fruit cakes may be placed on boards


Entry tickets must be securely attached. Cakes must not be shown cut.


Cakes must not be iced unless stated. No ring cakes. 


No cake rack marks on cakes. Plain scone cutters only. 


No lids on preserves, cellophane or clear plastic covers only


Wax to be removed. Jars of preserved fruit are judged as a sealed entry.


Please label jams and preserves with

 made and type. 


Jars no larger than 500g. Bottles must be 400-600ml in size.


All bottles must be corked, no screw caps.




VAS REGULATIONS FOR CLASSES 17, 20, 23, 44, 45, 47, 56, 57 and 68


An exhibitor who wins at Show level will bake another cake for Group Final April 2019


Group winner then competes in State, Classes 44 and 56 at 2019 Royal Melbourne Show in September and Classes 20 and 57 at VAS Convention in July 2019.




Exhibitors MUST follow the recipe given. Entries MUST be the bonafide work of the exhibitor. 


An exhibitor who wins at Show level is ineligible to enter any other Show until after Group Final; if not Group winners they may compete further. If a Show winner is unable to compete in finals, the second prize winner becomes eligible to compete.



Special Prizes:

Most successful Exhibitor in Open classes - rosette and $10 voucher donated by Marmalades


Most successful Exhibitors in (B) and (C) classes - rosette and $5 donated by R &T McGregor.


Best Preserve - rosette and $5 donated by Yea Meat Supply.


Best Plate of cookery in Open class - rosette and $10 voucher donated by Garden Centre Yea.


Best Plate of cookery in (B) and (C) classes - rosette and $10 voucher donated by Provender Bakery.


Rich Fruit Cake Open Section - First Prize $15 donated by Marmalades, Second Prize $10 donated by R & T McGregor


Carrot Cake - 1st $5, 2nd $3 donated by Sara Sundblom


Carrot and Date Muffins - 1st $ 3, 2nd $ 2 donated by Muddle Puddle


Boiled Fruit Cake Open Section - 1st $5, 2nd $3 donated by Elaine White


Junior Boiled Fruit Cake - First prize $5 donated by R & T McGregor




(A) OPEN CLASSES

 1)

Jar of Chutney

 2)

Jar of Relish

 3)

Jar of Pickles

 4)

Jar of Pickled Vegetables

 5)

Tomato Sauce, bottle of (should be corked)

 6)

Any other Sauce, bottle of (should be corked)

 7)

Herbed Vinegar, bottle of (should be corked)

 8)

Berry Jam

 9)

Plum Jam

 10)

Apricot Jam

 11)

Jam combining more than one fruit

 12)

Jam, any other variety

 13)

Jar of Marmalade

 14)

Jar of Jelly, any variety

 15)

Jar of Preserved Fruits

 16)

Lemon Butter 

 17)

Plate of Four scones, plain

 18)

Plate of Four scones other than plain

 19)

Plate of Four Meringues

 20)

VAS CARROT CAKE (uniced) COMPETITION


Proudly sponsored by


Rocky Lamattina & Sons

 Competition Regulations:

VAS Carrot Cake Competition


Open to carrot cake enthusiasts everywhere


Competitors to use the recipe below.

Carrot Cake Recipe


Ingredients


375 grams Plain flour


2 tsp Baking powder


1 1/2 tsp Bi-carb soda


2 tsp ground Cinnamon


1/2 tsp ground Nutmeg


1/2 tsp All spice


2 tsp Salt


345 grams Castor sugar


375 ml Vegetable oil


4 Eggs


3 medium Carrots, grated (350 grams)


220 gram tin Crushed pineapple, drained


180 grams Pecans crushed

Method:


Heat oven to 180c (160 fan). 


Grease a 20cm (8") round cake tin and line with baking paper.


Sift dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil, then add to the dry ingredients.


Mix well, then add the carrots, crushed pineapple and pecans.


Mix to form a smooth batter and pour into the cake tin.


Bake for approximately 90 - 100 minutes.


Remove fro the oven and allow to cool for ten minutes in the tin on a wire rack.


Upend and allow to cool on the wire rack.



Yea Show Prizes:

1st $5, 2nd $3 donated by Sara Sundblom

State Final Prizes:

1st $250 plus trophy, 2nd $100, 3rd $50



 21)

Plate of Four Fruit Mince Pies

 22)

 Fruit and/or Nut loaf

 23)

 Plain sponge, unfilled and uniced

 24)

 Chocolate Cake, top iced only

 25)

 Orange Cake, top iced only (loaf tin)

 26)

 Sultana Cake

 27)

 Boiled Fruit cake 1st $5, 2nd $3.Donated by E.White.

 28)

 Loaf of Handmade Bread, white

 29)

 Loaf of Machine made Bread, white

 30)

 Loaf of Handmade Bread, other than white

 31)

 Loaf of Machine made Bread, other than white

 32)

 Plate of Four pieces of baked slice (Cut 5cm x 3cm)

 33)

 Plate of Four pieces of unbaked slice (cut 5cm x 3cm)

 34)

 Plate of shortbread, full cut wheel of traditional wedges

 35)

 Plate of Four Biscuits (same type)

 36)

 Plate of Four Yoyos

 37)

 Plum Pudding, boiled, steamed or microwaved

 38)

 Plum Pudding, cooked in a cloth

 39)

 Four Muffins, any variety

 40)

 Plate of homemade Chocolates

 41)

 Traditionally Decorated cake (Single Tier)

 42)

 Modern Decorated cake ( Single Tier)

 43)

 Cookery or Preserve as a Christmas Gift



 44)

VAS 2018/2019 RICH FRUIT CAKE COMPETITION


Proudly Sponsored by


Ward McKenzie Pty Ltd


(must be a square tin 20cm x 20cm with no rounded corners) 

 Prizes:

1st $15 voucher donated by Marmalades

2nd $10 donated by R & T McGregor

State Final Prizes:

1st $200 plus trophy, 2nd $100, 3rd $50



 VAS Rules and Regulations:

1. The fruit cake competitions follow the show-group-state level of competition 


2. An exhibitor having won at a Show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final


3. Exhibitors are to follow the recipe and specifications (listed below)


4. An exhibitor having won at show/field day level is not eligible to enter any other show/field day  until after the Group judging, when, if not the winning entry, can compete further


5. An exhibitor is only eligible to represent one Group in the State Final


6. Each cake entered must be the bona fide work of the exhibitor


7. If for any reason a winner is unable to compete at Group or State Final level,  then the second placegetter is eligible to compete 



Recipe:

Ingredients


250g sultanas


250g chopped raisins


250g currants


125g chopped mixed peel


90g chopped red glace cherries


90g chopped blanched almonds


1/3 cup sherry or brandy


250g plain flour


60g self-raising flour


1/4 teaspoon grated nutmeg


1/2 teaspoon ground ginger


1/2 teaspoon ground cloves


250g butter


250g soft brown sugar


4 large eggs


1/2 teaspoon lemon essence OR finely grated lemon rind


1/2 teaspoon almond essence


1/2 teaspoon vanilla essence

Method:


Mix together all the fruits and nuts and sprinkle with the sherry or brandy. 


Cover and leave for at least 1 hour, but preferably overnight. 


Sift together the flours and spices. Cream together the butter and sugar with the essences. 


Add the eggs one at a time, beating well after each addition, and then alternately add the fruit and flour mixtures. 


Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. 


Place the mixture into a prepared tin 20 cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3½ - 4 hours.


Allow the cake to cool in the tin.


Hot Tip


To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4 or 6 pieces and almonds crosswise into 3 or 4 pieces.




(B) JUNIOR COOKERY


13 years and not over 18 years



45)

Plate of Four Scones

46)

Plate of Four Pikelets

47)

Plate of Three Decorated Cupcakes

48)

Chocolate Cake, top iced only

49)

Pavlova case ( unfilled)

50)

Tea Cake

51)

Plate of Four pieces of Baked Slice (cut 5cm x 3cm)

52)

Plate of Four pieces of Unbaked Slice (cut 5cm X 3cm)

53)

Plate of Four Choc Chip Biscuits

54)

Plain Sponge, unfilled and uniced

55)

Plate of Homemade Chocolates

56)

VAS JUNIOR McKENZIE'S

BOILED FRUIT CAKE COMPETITION 



 Prizes:

1st $5, 2nd $3 donated by R & T McGregor

Group Level Prizes:

1st $10

State Final Prizes:

1st $55 plus plaque, 2nd $30, 3rd $15.




Please read VAS Regulations.


A competition for Junior cake bakers aged under 18 on the day of their local show/field day

Recipe:

Ingredients


375gm of Mixed Fruit


3/4 cup brown sugar


1 teaspoon mixed spice 


1/2 cup water


125gm butter


1/2 teaspoon of Bicarbonate of soda


1/2 cup of sherry


2 eggs lightly beaten


2 tablespoons of marmalade


1 cup of self-raising flour


1 cup of plain flour


1/4 teaspoon of salt




Method


Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. 


Simmer gently for three minutes, then remove from the stove, and add the bicarb soda, mix in and then allow to cool. Add the sherry, eggs and marmalade, mixing well. 


Fold in the sifted dry ingredients then place in a greased and lined 20cm round cake tin.


Bake in a moderately slow oven for 1.5 hours or until cooked when tested.



Regulations:

An exhibitor having won at a show, will bake another cake for entry in the group final. 


The winner at Yea Show is not eligible to enter another show until after the group judging, when if not the winning entry, can compete further Each cake must be the bona fide work of the exhibitor.



57)

Carrot and Date Muffins Plate of Four 


Proudly sponsored by


Rocky Lamattina & Sons


A competition for junior cake bakers
under 18 on the day of their local show.



Yea Show Prizes:

1st $3, 2nd $2 donated by Muddle Puddle.



VAS Rules & Regulations:

1. The carrot cake competitions follow the show-group-state level of competition 


2. An exhibitor having won at a Show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final


3. Exhibitors are to follow the recipe and specifications (listed below)


4. An exhibitor having won at show/field day level is not eligible to enter any other show/field day  until after the Group judging, when, if not the winning entry, can compete further


5. An exhibitor is only eligible to represent one Group in the State Final


6. Each cake entered must be the bona fide work of the exhibitor


7. If for any reason a winner Is unable to compete at Group or State Final level,  then the second placegetter is eligible to compete 




Carrot and Date Muffin Recipe


Ingredients


2.5 cups self-raising flour


1 tsp ground cinnamon


1/4 tsp ground nutmeg


1 cup brown sugar (firmly packed)


1/3 cup pitted dates


1 cup coarsely grated carrot


1 tablespoon orange marmalade


1 cup canola oil


2 eggs lightly beaten


3/4 cup orange juice


1 cup reduced fat milk




Method


Heat oven to 190c (moderately hot). 


Line a 12-hole muffin pan with round paper muffin cases - classic white muffin cases (35mm height x 90mm wide x 50mm base).


Sift dry ingredients into a large bowl; stir in the dates and carrots.


Then add the combined marmalade, oil, eggs, juice and milk. 


Mix until just combined. 


Spoon the mixture evenly into muffin paper cases in muffin pan.


Cook for 20 minutes. To test muffins are cooked insert a cake skewer; it comes out clean the muffins are ready.


Stand muffins in pan for 5 minutes before removing to cool.




(C) PRIMARY SCHOOL AGES ONLY

58)

Plate of four Scones

59)

Plate of four Pikelets

60)

Plate of Four Patty Cakes (uniced)

61)

Plate of four Chocolate Crackles

62)

Plate of Three Decorated Cupcakes

63)

Plate of four Muffins, any variety

64)

Plate of four pieces of Unbaked Slice (cut 5x3cm)

65)

Plate of four pieces of Baked Slice (cut 5x3 cm)

66)

Chocolate Cake top iced only

67)

Edible Necklace

68)

One Decorated Teddy Bear Biscuit, entrant to be 10 years and under on Show Day.



PRESCHOOL / PLAYGROUP / STORYTIME

69)

One Decorated Marie Biscuit.

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