section 11 cookery · 2016. 4. 28. · sponge or roll. carrot cakes ice with butter icing for show...

GYMPIE DISTRICT SHOW

12th, 13th & 14th MAY 2016

Section 11

Cookery

SECTION HEAD: Mrs Anne Long Phone: 5483 4796

STEWARDS: Mrs R KIMBER, Mrs A McINTYRE, Mrs K EDWARDS, Ms V McGEE, Mrs S BISHOP, Mrs T MYERS, Mrs C PAYNE, Mrs B BURT, Mrs F BOYD, Mrs N GRUAR, Mrs R STEPHAN, Mrs C LINDORFF, Ms S MEPHAM, Mrs A BUTLER

Entry Forms need to be submitted to the show office by 4.00pm Friday 22nd April 2016

All entry fees: $1.00 unless otherwise specified

Section 11 - Cookery Gympie District Show 2016 1

THE GYMPIE DISTRICT SHOW SOCIETY INC. WOULD LIKE TO THANK THE FOLLOWING FOR

THEIR GENEROUS SUPPORT OF THE GYMPIE SHOW 2016:

GOLD CITY PEST SERVICES MRS SHIRLEY BISHOP

COOLOOLA MILK, DAGUN GÂTÉ FAMILY

LENNARD DRILLING MRS RAE GÂTÉ

STYRO PRODUCTS - GREG & LURLEEN SCHLENCKER MRS RAE KIMBER

MRS ANNE LONG – SECTION HEAD, COOKERY MRS AUDREY McINTYRE

KITCH ‘N’ THINGS, MARY STREET, GYMPIE MRS JANICE MONTEATH

CLIFF WOLSKI AND FAMILY MRS CHERYL PAYNE

BAKERS DELIGHT, GOLDFIELDS PLAZA MRS MARGARET ENGEMAN

MR LARS HEDBERG MRS RUTH STEPHAN

INSPIRED BY CHOCOLATE WIDE BAY HYDRAULICS

MiCAKES, MARY STREET, GYMPIE McDONALDS

QUEENSLAND CAKE DECORATORS ASSN. INC. GYMPIE BRANCH MRS MARIANNE WYLLIE

MRS LEANNE SULLIVAN

PLEASE NOTE:

ALL ENTRY FORMS MUST BE IN THE HANDS OF THE SECRETARY BY FRIDAY 22ND APRIL 2016

Gympie District Show Society Inc. Gympie Showgrounds

PO BOX 478, 77 Exhibition Road, Gympie.

GYMPIE, 4570, QLD [email protected]

Phone: 07 5482 1721 www.gympieshow.com.au

Fax: 07 5482 9537 OFFICE HOURS: 10AM - 4PM

DECORATED CAKES TO BE IN THE HANDS OF THE STEWARDS BETWEEN 8 -9AM ON SUNDAY 8TH MAY FOR JUDGING AT 10AM

GENERAL COOKING MUST BE IN THE HANDS OF THE STEWARDS AT THE SHOW PAVILION 8AM - 10AM WEDNESDAY 11TH MAY 2016 FOR JUDGING AT 11AM

LIFT AVAILABLE AT BILL BISHOP BUILDING FOR ALL ENTRIES

STEWARDS HAVE LIMITED TIME TO DISPLAY ALL EXHIBITS PRIOR TO JUDGING YOUR CO-OPERATION IN HAVING EXHIBITS IN ON TIME IS APPRECIATED NO EXHIBITS WILL BE ACCEPTED AT THE SECRETARY’S OFFICE NO EXHIBITORS TO BE PRESENT DURING JUDGING IN THIS SECTION TO AVOID EMBARRASSMENT PLEASE ABIDE BY THIS RULE JUDGES DECISION IS FINAL STEWARDS HAVE THE RIGHT TO CHANGE EXHIBITS INTO CORRECT CLASSES PLEASE READ RULES CAREFULLY TO CHECK FOR CHANGES


SPECIAL REGULATIONS

1. Male or female competitors may compete.

2. Exhibits cannot be entered for, or compete in, more than one class.

3. Points for Special Awards as follows:

4. In each Class: 1st - 3 points, 2nd - 2 points, 3rd - 1 point.

5. All exhibits to remain in pavilion until Sunday 15th may - 10.00am.

6. No exhibits to be taken on Saturday.

7. All exhibits may be collected from the Show Pavilion from 10am to 11am Sunday 15th May.

8. Exhibitor Tickets are to be presented to collect exhibits.

9. All Cooking exhibits (except in Classes 1 - 13 inclusive) that are not collected between 10am and 11.00am Sunday 15th May 2016 will become the property of the Show Society for disposal.

10. Prize money will be available when collecting exhibits on SUNDAY 15th MAY. If not collected then, it will be available at the Show Office from MONDAY 23rd MAY. Any prize money not collected by 30th June 2016 will be deemed a donation to the Show Society.

11. Each exhibitor limited to only two (2) entries in each class.

12. At no time must the Judge be made aware of the name of the competitor or any information relevant to the exhibitor.

13. Wherever possible all exhibits will be displayed immediately after judging.

14. No factory made goods will be accepted.

15. If an exhibitor exhibits in a name other than his or her own, all such exhibits will be awarded prizes (where merited) and points awarded accordingly in the name shown. i.e. Where prizes are awarded in more than one name they shall, for the purpose of points be separate persons.

16. The Society’s Stewards have the right, at any time, to dispose of exhibits that are no longer acceptable for display.

17. Every care will be taken, but no responsibility for loss or damage will be accepted.

Prize money for general classes kindly donated by:


ALWAYS READ SCHEDULE CAREFULLY

ITEM INSTRUCTIONS

TOFFEE Should be clear and be the colour of straw when set hard. Should crack when hit with the handle of a knife.

MARSHMALLOW Should break when twisted twice and be firm to the touch

FRENCH JELLIES Should be firm, with good colour. Try to put two colours together as this is much more appealing.

CHOCOLATE FUDGE Do not overheat as it grains too much and loses its bright colour.

RUSSIAN CARAMELS Depends on the judge - some like it like toffee, I like it grained like fudge.

CHOCOLATES Moulded chocolates should have a good gloss. To achieve this, don't overheat the chocolate and handle very little.

COCONUT ICE

Another sweet you mustn't overcook as it becomes hard to cut. Most schedules say boiled, not made on copra. Also don't colour pink too brightly. One drop of rose pink gives a good colour. Make up sweets in a uniform size. In a collection always name all varieties. Make sweets approximately 3-4cm in size.

SCONES

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 the pumpkin so no pieces of pumpkin show in scones when opened. Before bringing scones to a show rub off any visible flour with a soft cloth. Scones should be evenly cooked and nicely browned top and bottom. Scones should be broken in half, not cut. Texture - Scones should flake when thumb is rolled across lightly.

BUTTER CAKES

Neat appearance, firm icing. For shows, ice on top only unless otherwise stated. Good texture and flavour, light to touch, without air bubbles, cooked evenly, nicely browned top and bottom. Mixture should be moist and should rise evenly without cracks. Cocoa must be well mixed through mixture, no lumps of cocoa showing. Never put a skewer into show cooking as it will leave a mark in centre of cake when cut. If unsure if cake is cooked, lift from oven and put to ear. If it is still making a crackling noise, return to oven for a little longer. Another good guide as to when cake is ready is when it has left sides of tin. Let cakes rest for a while when taken from oven, as it will avoid sticking and come out a lot easier.

SLICE

Should be cut into 5cm squares. Six pieces to a tray unless otherwise stated. Base firm, cooked according to recipe, nice even colour. Firm icing, not too wet, no drips over edges. For show work, trim edges to get a nice straight edge before cutting into 5cm squares.


ITEM INSTRUCTIONS

SPONGES

A good sponge is light and moist, but not soggy. Delicately and evenly browned, with no overhanging or sugar spots. With a sponge roll, don’t overcook as they will crack when rolled. Always use warm jam in a Sandwich sponge or roll.

CARROT CAKES Ice with butter icing for show work as Philly cheese is too messy to handle, also will go mouldy after a couple of days in the heat. Also neaten around edge of icing.

COOKING TIPS:

When cooking for shows forget you own a cake cooler, turn out on a tea towel, turning often as cooler marks lose points.

Always use good quality ingredients at room temperature.

When icing cakes for show work, join sandwiches with a fine line of icing, always have only a thin layer on top, using very little butter, add a little glycerine to keep icing soft.

One tablespoon of hot water added while creaming butter and sugar helps remove sugar spots.

Use Fielders cornflour for cakes and White Wings for thickening. When adding flour, don't add all at once as some flour is drier and you may not need it all. Only add until a good consistency.

A good size for pikelets is one tablespoon. Always pour mixture from point of spoon to get a good shape.

Don't put dates or prunes in rich fruit cake for show work.

When icing cakes or patty cakes use few decorations and keep away from where judge cuts through centre of cake. All entries are cut in half for judging and tasting unless specified.

BISCUITS Bake in a low sided tray. High sided trays block out heat, causing the bottom of the biscuits to brown before the top. If mixture is too soft refrigerate rather than adding flour, which can spoil the mixture’s texture.

PLEASE NOTE:

Biscuits - Where schedule states "plate biscuits", they should be rolled or put through a pusher. Biscuits dropped and pressed with a form are classed as cookies. Texture of a biscuit should be fine and crisp. Flavour plays a big part in judging. The flavour should denote what type of biscuit it is. In a collection, name each variety and ensure uniformity.

FRUIT CAKE

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. The cake is not to be iced or decorated in any way shape or form.


ITEM INSTRUCTIONS

SULTANA CAKE Beat well to dissolve sugar to avoid sugar spots, but don't over beat. For Show work, only use 360gm sultanas to a 250gm mixture (check schedule). The cake should be light brown when taken out of the oven.

BOILED FRUIT CAKE As this is called a "poor man’s cake" it should have only 375gm packet of mixed fruit.

CAKE Should have a nice glossy top. A lot of competitors lose points for cleaning out the bowl too much, this part of the mixture has less fruit and this will show, spoiling the appearance of the cake.

SHORTBREAD To be a delicate straw colour. When tasted, should leave a rich buttery taste in your mouth.

KISSES Characteristics are shortness and fine texture due to the presence of cornflour. Kisses are mostly joined with jam and dusted with icing sugar, or as per schedule.

JAMS Good colour and flavour, thick enough that when dropped from spoon will stay as dropped. Should have nice pearly shine. Skin and fruit cut together.

JELLIES

Good colour when held up to light, free of any clouding. Best way to prevent this is to hang bag of fruit overnight, do not squeeze bag. Make sure bottle is full enough as when lid is placed on bottle there is no gap between jelly and lid. Also only stir jelly till sugar dissolves.

MARMALADE

Always cut skins finely (without fruit), don't put through a blender. Some recipes give this method, but still not accepted for show work as it gives the jam a cloudy look. If jam is too hot when bottled, fruit will rise from bottom losing points. When putting a collection of jams in show, unless schedule states "Jams and Marmalades", never use a citrus fruit as they are classed as marmalade.

PLEASE NOTE:

Bottles should be uniform size, approximate 450g. Use bottles with straight sides, neatly labelled and polished free of drips and finger marks, always pack bottles of jelly, or any bottle work, so as not to lean sideways during transport. Always line insides of lids with white cardboard or heavy paper. Most judges prefer no hats.

Cook rind till tender before adding sugar.

Jams lose colour with age.

Bottling jams is the same as for jellies.

RELISH Should just be boiled to thicken, cornflour or plain flour should not be required. Good colour.

CHUTNEY Good Colour, fruity flavour, mellow taste.


FREEZING POINTS

All cakes are suitable for freezing. Make sure the cake has cooled thoroughly before freezing. Wrap tightly with cling wrap, so there is no air between the cake and the wrapping. You can either put the cake in a container or just wrap in paper and freeze. Simply ensure nothing heavy is placed on top of cake until frozen.

Chocolate icing goes a little streaky after freezing. For show work, ice after thawing. Thaw the day before the show wrapped in a towel to absorb any moisture.

Biscuits freeze well. Wrap biscuits in cello-paper. Put each pack into a plastic dish and freeze. To thaw, take dish out of freezer but leave in an airtight container until ready for use.

Scones can be frozen but must be taken out on the morning of the show and wrapped in a tea towel. For show work, never freeze sponge cakes, fruit cakes or shortbread. Fruit cakes and shortbread improve in flavour by keeping them out of the freezer. Sponge cakes should be made on the day before the show.

TIN SIZES

BAR TIN 21 cm x 11 cm

LOAF TIN 22 cm x 15 cm

LAMINGTON TIN 28 cm x 18 cm

SANDWICH 20 cm round

FRUIT CAKES

250G MIXTURE 20cm round or square

500G MIXTURE 25cm round or square

CHECK THE SCHEDULE IN ALL CLASSES FOR ANY SPECIAL REQUIREMENTS

e.g. size, shape of tin to be used.


DECORATED CAKES

REGULATIONS:

1. Entry forms to be in the hands of the Secretary by FRIDAY 22nd APRIL 2016.

2. Exhibits to be delivered to the Stewards in the SHOW PAVILION at the Showground’s between 8.00am & 9.00am on SUNDAY 8th May 2016 for JUDGING AT 10AM

3. All exhibits remain the property of the Exhibitor and must be collected on SUNDAY 15th MAY between 10.00am and 11.00am.

4. All boards to be no bigger than 45cm x 45cm. Boards to be covered with icing paper material as a matter of choice. Boards must have cleats attached to base, for ease of handling

5. Cakes can also be presented on Cake Stands, Plates and suitable forms to enhance the cakes.

6. Except where specifically mentioned, no non-sugar bought ornaments are allowed, except wire, tape, stamens, ribbon, tulle or pillars. However, no wire of any kind is to penetrate cake surface, unless a food safe barrier is used, like a cake pic, to contain the wires.

7. NO PINS are allowed to hold ribbons and only edible glue to attach ribbons or flowers.

8. No Paper or Fabric flowers or leaves are to be used.

9. All classes can use styro/dummy shapes, excluding Classes 6, 10 and 11 where cakes only are to be used. Design must be achievable in cake.

10. All exhibits to be the work of exhibitor only. If you have entered in a particular class, your entry may remain in that class at the discretion of the stewards.

11. If insufficient entries or work is not of high enough standard, the Judge may use their own discretion and not issue an award, at the discretion of stewards.

12. “Restricted" is designated for exhibitor who has not won more than three firsts in Cake Decorating in this class, then they must enter Open Class.

13. “Novice” is for beginner decorators who have not won more than three firsts in Cake Decorating in this class, they then enter Restricted Class.

14. 4 Cup Cakes baked and displayed in patty papers, or presentation containers are to be 5-7cm in size on 15cm board.

15. Contemporary/Modern – Design which show current trends in cake decorating. Can be a number of tiers and shapes. Must fit into a 45cm Cube

16. STUDENT: Age Group 16 to 18 years. Cake to be no more than 20cm or 250gms.mixture. (No Styro Shapes) Boards to be no larger than 26cm - Round or Square.

17. JUNIORS: under 13 years and 13 to 15 years. Cake to be no more than 15cm.

18. PROP CARDS should be completed with any explanation to clarify an exhibit.


DECORATED CAKES

ENTRY FEE: $2.00 JUNIOR ENTRIES FREE PRIZE MONEY

CLASS DETAILS 1ST 2ND 3RD

11001 SPECIAL OCCASION CAKE - MUST INCLUDE INSCRIPTION $20 $10 $5

11002 NOVELTY CAKE - CUT OR MOULDED TO SHAPE (SEE REGULATION 9) $20 $10 $5

11003 DECORATED CONTEMPORARY / MODERN CAKE $20 $10 $5

11004 DECORATED CAKE "RESTRICTED" (SEE REGULATION 12) $15 $10 $5

11005 DECORATED CAKE “NOVICE” (SEE REGULATION 13) $15 $10 $5

11006 4 CUP CAKES DECORATED IN OLYMPIC THEME (SEE REGULATION 14)

$15 $10 $5

11007 TIERED WEDDING CAKE - SINGLE TO TWO TIERS $25 $20 $10

11008 SPECIAL DECORATED CAKE “OLYMPIC THEME” $25 $20 $10

11009 HIBISCUS FLOWER WITH ANY GREENERY IN OWN CONTAINER/VASE

$15 $10 $5

HIGH SCHOOL STUDENTS ENTRY – FREE PRIZE MONEY


11010 FLORAL CAKE - 16 TO 18 YEARS $10 $6 $4

11011 NOVELTY CAKE – 16 TO 18 YEARS $10 $6 $4

JUNIOR SECTION ENTRY – FREE PRIZE MONEY


11012 DECORATED CAKE - UNDER 13 YEARS $8 $5 $3

11013 DECORATED CAKE - 13 TO 15 YEARS $8 $5 $3

CHAMPION DECORATED EXHIBIT - $50

PRIZE MONEY DONATED BY: THE QUEENSLAND CAKE DECORATORS ASSOCIATION GYMPIE BRANCH

JUNIOR - SPECIAL PRIZE

VOUCHER FOR BEST DECORATED CAKE IN CLASSES 12 AND 13 DONATED BY MICAKES, MARY ST, GYMPIE


FRUIT CAKES AND PUDDINGS

ENTRY FEE: $1.50 PRIZE MONEY


11014 RICH PLUM PUDDING BOILED IN CLOTH $20 $10 $5

Trophy donated by CLIFF WOLSKI and FAMILY in memory of their Mother, IRIS WOLSKI

11015 STEAMED RICH PLUM PUDDING - MADE WITH BUTTER $20 $10 $5


11016 RICH DARK FRUIT CAKE (250GM MIXTURE BAKED IN 20 CM SQUARE TIN)

$25 $20 $15

STATE COMPETITION

STATE WILL BE 500 GM MIXTURE TO BE BAKED IN A 25CM SQUARE TIN.

THE WINNER OF THIS CLASS AT THE GYMPIE SHOW CAN BAKE A 25CM CAKE USING 500 GM MIX. THE SAME RECIPE AGAIN TO BE JUDGED AT SUB CHAMBER LEVEL. THE SUB CHAMBER WINNER CAN THEN USE THE SAME RECIPE AGAIN TO COMPETE FOR THE STATE AWARD AT THE BRISBANE EXHIBITION.

CONDITIONS FOR ENTRY:

1. Only one (1) entry per exhibitor

2. Own recipe to be used

3. To be one pound (500gr) mixture with approx. 2.25kg of fruit to be used including

currants (whole), sultanas and raisins (cut), mixed peel. Cherries optional.

4. To be baked in a 25cm square tin




11017

LIGHT FRUIT CAKE

APPROX.680GM OF FRUIT TO BE USED INCLUDING SULTANAS (WHOLE) CURRANTS, MIXED PEEL, NUTS, CHERRIES (RAISINS OPTIONAL) TINS MAY BE 18CM OR 20CM ROUND OR SQUARE

$20 $10 $5


11018

BOILED FRUIT CAKE (BAKED IN OVEN) NO MORE THAN 375 GM FRUIT. LEAVE PLAIN ON TOP NO NUTS ON TOP

$10 $6 $4

11019 PUMPKIN FRUIT CAKE $10 $6 $4

11020 SULTANA CAKE - MADE WITH BUTTER (340GM FRUIT) $10 $6 $4

CAKES, TARTS, BISCUITS AND SCONES



11021 DATE LOAF - MADE WITH BUTTER. BAKED IN BAR TIN $5 $3 $2

11022 MACADAMIA SLICE (6 PIECES 5CM SQUARE) SEE RECIPE $5 $3 $2

11023 BUTTER SPONGE MADE WITH BUTTER AND JOINED WITH JAM, TOP UN-ICED.

$5 $3 $2

11024 COFFEE CAKE - SEE RECIPE $5 $3 $2

COFFEE CAKE RECIPE INGREDIENTS INSTRUCTIONS

250 GMS SR FLOUR PINCH SALT 220 GMS CASTER SUGAR ½ CUP MILK 2 TBLSP COFFEE ESSENCE 1 TSP VANILLA ESSENCE 2 EGGS 125 GMS SOFT BUTTER

BEAT ALL INGREDIENTS TOGETHER FOR 4 MINS

BAKE IN BAR TIN AT 375F OR 200C FOR 35-40MINS

ICE TOP ONLY WITH COFFEE FLAVOURED ICING


MACADAMIA MARMALADE SLICE INGREDIENTS INSTRUCTIONS

⅔ CUP S.R FLOUR ½ CUP SEMOLINA ½ CUP GROUND ALMONDS 180 GRAMS BUTTER 1 CUP CASTER SUGAR ½ CUP BUTTERMILK 2 EGGS 100 GRAMS MACADAMIAS 1 CUP MARMALADE

MIX FLOUR, SEMOLINA AND ALMONDS MELT BUTTER AND SUGAR COOL SLIGHTLY THEN POUR MIXTURE INTO WELL IN DRY INGREDIENTS ADD BUTTERMILK AND EGGS POUR INTO 17CM X 27CM X 4CM LAMINGTON TIN HEAT MARMALADE THEN STIR IN MACADAMIAS SPOON OVER MIXTURE BAKE IN 180C OVEN FOR 35-40MINS



11025 CHOCOLATE RING CAKE - ICED ON TOP ONLY $5 $3 $2

11026 ORANGE BAR CAKE - ICED ON TOP ONLY $5 $3 $2

11027 PEACH BLOSSOM CAKE - BAR TIN. PINK ICING ON TOP ONLY –

SEE SUGGESTED RECIPE BELOW $5 $3 $2

11028A GLUTEN FREE CAKE $5 $3 $2

11028B GLUTEN FREE SLICE $5 $3 $2

11028C GLUTEN FREE BISCUITS $5 $3 $2

Trophy for best exhibit Gluten Free 11028 A, B and C donated by Marianne Wyllie

FOLLOWING RECIPE IS A SUGGESTION ONLY FOR PEACH BLOSSOM OR MAY USE OWN RECIPE

INGREDIENTS INSTRUCTIONS

125 GMS BUTTER 1 CUP SUGAR ½ CUP MILK VANILLA ESSENCE 1 ½ CUPS S.R. FLOUR 1 DESSERTSPOON CORNFLOUR 2 EGG WHITES

CREAM BUTTER AND SUGAR

BEAT IN MILK GRADUALLY

THEN SIFT DRY INGREDIENTS

ADD VANILLA AND FOLD IN STIFFLY BEATEN EGG WHITES

DIVIDE MIXTURE AND COLOUR HALF PINK, DROP SPOONSFUL OF EACH

COLOUR INTO BAR TIN, AND BAKE IN MODERATE OVEN ABOUT ¾ HOUR

DECORATE WITH PINK ICING AND CHERRIES




11029 PLATE OF SIX LAMINGTONS - 4CM SQUARE PRIZE MONEY DONATED BY LARS HEDBERG

$5 $3 $2

11030

NOVICE COMPETITION - PACKET CAKE. ANY BRAND, ANY VARIETY

NAME OF CAKE TO BE ON ENTRY TICKET. ICED ON TOP ONLY. BRING TOP OF PACKET (WHICH INCLUDES VARIETY) WITH EXHIBIT. ENTRY RESTRICTED TO COMPETITORS WHO HAVE NOT WON A FIRST

PRIZE IN THE "COOKERY SECTION" AT A SHOW. ANY TIN TO BE USED.

$5 $3 $2

11031 SIX PATTY CAKES ICED (NO PATTY CUPS TO BE USED) $5 $3 $2

11032

CARROT CAKE (OWN COMBINATION) TOPPED WITH LEMON FLAVOURED ICING (NOT CREAMED CHEESE) ON TOP ONLY. PREFERABLY BAR TIN. PRIZE MONEY DONATED BY LARS HEDBERG

$5 $3 $2

11033 MARBLE CAKE BROWN, PINK AND WHITE, TO BE ICED ON TOP ONLY $5 $3 $2

11034 SIMPLICITY CAKE (BEAT ALL INGREDIENTS TOGETHER.) BAR TIN. ICED ON TOP ONLY

$5 $3 $2

11035 CINNAMON TEA CAKE - ROUND TIN $5 $3 $2

11036 ANY CAKE NOT MENTIONED IN SCHEDULE VARIETY TO BE STATED ON ENTRY TICKET. ICED ON TOP ONLY

$5 $3 $2

11037 COVERED APPLE TART MAXIMUM SIZE 23CM FOIL PLATE ONLY

$5 $3 $2

11038

NOVELTY CLASS - SAVOURY OR SWEET OPEN TO ALL. THIS INCLUDES DESSERTS, QUICHES, TARTS ETC. VARIETY TO BE STATED ON ENTRY TICKET. REFRIGERATOR SUPPLIED

$15 $10 $5

11039 SIX JAM TARTS (SHORT PASTRY) $5 $3 $2

11040 PLATE OF SHORTBREAD - NOT BISCUITS - CUT INTO 8 WEDGES $5 $3 $2

11041 PLATE OF 6 ANZAC BISCUITS $5 $3 $2

11042 COLLECTION OF BISCUITS

3 DISTINCT VARIETIES - 3 OF EACH VARIETY $6 $4 $2

11043 SIX BISCUITS JOINED WITH ICING $5 $3 $2

11044 PLATE OF SIX GINGER SLICE - CUT INTO 5CM SQUARES $5 $3 $2


GINGER SLICE RECIPE INGREDIENTS INSTRUCTIONS

125GMS BUTTER 1 CUP CASTER SUGAR 1 CUP MILK 1 EGG 2 CUPS SELF-RAISING FLOUR HALF TEASPOON GROUND

GINGER 1 CUP FINELY CHOPPED

CRYSTALLIZED GINGER

RUB BUTTER INTO FLOUR, GROUND GINGER AND SUGAR UNTIL MIXTURE IS

LIKE BREADCRUMBS. PRESS HALF INTO TRAY BEAT EGG INTO MILK STIR IN CRYSTALLIZED GINGER AND ADD TO REMAINDER OF FLOUR

MIXTURE’ MIX WELL POUR OVER BASE PLACE MIXTURE INTO TRAY APPROX. 19CM X 28CM. BAKE IN MODERATE OVEN 180 DEGREES C FOR 30-40 MINUTES ICE WITH LEMON ICING



11045 PLATE OF SIX BAKED SLICE - CUT INTO 5CM SQUARES $5 $3 $2

11046 PLATE OF SIX JAM DROPS $5 $3 $2

11047 PLATE OF SIX PIKELETS $5 $3 $2

11048 DAMPER $5 $3 $2

11049 PLATE OF FOUR MUFFINS - NO PAPER MUFFIN CUPS $5 $3 $2

11050 MEN ONLY – 4 MUFFINS CAN BE PACKET MIX (ANY VARIETY) $5 $3 $2

11051 MEN ONLY – DAMPER $5 $3 $2

11052 SIX PLAIN ROUND SCONES - NOT JOINED $5 $3 $2

11053 SIX ROUND SULTANA SCONES - NOT JOINED $5 $3 $2

11054 PLATE SIX ROUND PUMPKIN SCONES - NOT JOINED $5 $3 $2

11055 ANY OTHER PLATE OF SIX SCONES - NAME TYPE ON ENTRY TICKET $5 $3 $2

THE TROPHY FOR THE MOST POINTS IN CLASSES 11052 - 11055 INCLUSIVE HAS BEEN KINDLY DONATED BY THE GATE FAMILY IN MEMORY OF KAY GATE

CHAMPION EXHIBIT FROM CLASSES 11014 TO 11051 INCLUSIVE TROPHY KINDLY DONATED BY KITCH’N’THINGS LOCATED IN MARY STREET, GYMPIE

PRIZEMONEY KINDLY DONATED BY GOLD CITY PEST SERVICES

SPECIAL AWARD: $40.00 FOR MOST ENTRIES IN CLASSES 11014 TO 11055 KINDLY DONATED BY COOLOOLA MILK

$30 FOR MOST POINTS IN CLASSES 11014 – 11055 INCLUSIVE KINDLY DONATED BY COOLOOLA MILK

RUNNERS UP $20 KINDLY DONATED BY COOLOOLA MILK


JAMS AND JELLIES ALL EXHIBITS MUST BE SUCH AS CAN BE CONSUMED AT TABLE

ALL EXHIBITS IN CLASSES 56-72 MUST BE EXHIBITED IN 500G STRAIGHT SIDED HONEY JARS

(BOTTLE SIZE, NOT CONTENTS) WITH COATED METAL, OR PLASTIC SCREW TOP LIDS

(SAMPLE BOTTLE ON DISPLAY AT SHOW OFFICE).

ALL EXHIBITS TO BE CLEARLY NAMED. WAX TO BE REMOVED BEFORE DELIVERY.

PLEASE NOTE: ONLY THE ABOVE STIPULATED SIZE WILL BE ACCEPTED

ENTRIES IN CLASSES 56-72 MUST NOT BE BOTTLED LONGER THAN 12 MONTHS

ALL EXHIBITS TO BE LABELLED AND CLEARLY NAMED



11056 ROSELLA JAM $5 $3 $2

11057 TOMATO JAM $5 $3 $2

11058 MELON AND LEMON JAM $5 $3 $2

11059 DRIED APRICOT JAM $5 $3 $2

11060 PLUM JAM $5 $3 $2

11061 PINEAPPLE JAM $5 $3 $2

11062 STRAWBERRY JAM $5 $3 $2

11063 ANY JAM NOT MENTIONED $5 $3 $2

11064 APPLE JELLY $5 $3 $2

11065 ANY OTHER JELLY $5 $3 $2

11066 LEMON BUTTER $5 $3 $2

11067 ANY OTHER BUTTER $5 $3 $2

11068 CUMQUAT MARMALADE $5 $3 $2

11069 GRAPEFRUIT MARMALADE $5 $3 $2

11070 THREE FRUIT MARMALADE $5 $3 $2

11071 SWEET ORANGE MARMALADE $5 $3 $2

11072 ANY OTHER MARMALADE $5 $3 $2


PICKLES AND CHUTNEYS AND SAUCES ALL EXHIBITS IN CLASSES 11073 – 11078 TO BE EXHIBITED IN 500G STRAIGHT SIDED HONEY JARS

(BOTTLE SIZE, NOT CONTENTS) WITH COATED METAL OR PLASTIC SCREW TOP LIDS

(SAMPLE BOTTLE ON DISPLAY AT SHOW OFFICE)

SAUCES TO BE EXHIBITED IN SAUCE BOTTLES WITH SCREW TOP LIDS

ALL EXHIBITS TO BE LABELLED AND CLEARLY NAMED



11073 MUSTARD PICKLES $5 $3 $2

11074 ANY OTHER PICKLES $5 $3 $2

11075 MANGO CHUTNEY $5 $3 $2

11076 ANY OTHER CHUTNEY $5 $3 $2

11077 TOMATO RELISH $5 $3 $2

11078 ANY OTHER RELISH $5 $3 $2

11079 TOMATO SAUCE $5 $3 $2

11080 ANY OTHER SAUCE $5 $3 $2

MOST POINTS - $30.00 TO THE COMPETITOR WITH THE MOST POINTS IN CLASSES 11056 – 11080

INCLUSIVE

RUNNER UP - $20.00 TO THE COMPETITOR WITH THE SECOND HIGHEST POINTS IN CLASSES 11056 –

11080 INCLUSIVE

SPECIAL AWARD - $40 FOR MOST ENTRIES IN CLASSES 11056 – 11080 INCLUSIVE – KINDLY DONATED

BY LENNARD DRILLING


SWEETS PLEASE NOTE: NO LESS THAN 6 PIECES CUT INTO 3CM SQUARES, UNLESS OTHERWISE STATED



11081 PLATE - PINK AND WHITE COCONUT ICE (NO COPHA) $5 $3 $2

11082 PLATE - FRENCH JELLY $5 $3 $2

11083 PLATE - MARSHMALLOWS $5 $3 $2

11084 PLATE - CHOCOLATE FUDGE $5 $3 $2

11085 BEST DECORATED CAKE POP – OLYMPIC THEME (6 POPS ONLY - STAND SUPPLIED)

$5 $3 $2

PRIZE MONEY KINDLY DONATED BY INSPIRED BY CHOCOLATE

11086 BEST BOX OF ASSORTED CHOCOLATES (AT LEAST 20 CHOCOLATES)

$10 $6 $4

PRIZE MONEY KINDLY DONATED BY INSPIRED BY CHOCOLATE

11087 PLATE - ROCKY ROAD - 10CM BLOCK $5 $3 $2

11088 PLATE - RUSSIAN CARAMEL $5 $3 $2

11089 PLATE - GINGER CREAMS $5 $3 $2

11090 PLATE - GINGER FUDGE $5 $3 $2

11091 PLATE - ANY OTHER SWEETS – MUST BE NAMED $5 $3 $2

11092 PLATE - MIXED SWEETS (NO LESS THAN SIX) $5 $3 $2

TROPHY KINDLY DONATED BY MRS RUTH STEPHAN FOR MOST POINTS IN THE SWEETS SECTION.

SPECIAL AWARD $40 FOR COMPETITOR WITH THE MOST ENTRIES IN CLASSES 11081 – 11092 INCLUSIVE

KINDLY DONATED BY: LENNARD DRILLING


JUNIOR SECTION FREE ENTRY IN JUNIOR SECTION

NO PACKET CAKES, EXCEPT WHERE SPECIFIED, THESE CLASSES ARE OPEN TO GIRLS AND BOYS UP TO 16

YEARS OF AGE. RULES APPLY AS ON FRONT PAGE OF THIS SCHEDULE FOR THIS SECTION.

ALL ENTRY FORMS MUST BE IN THE HANDS OF THE SECRETARY BEFORE FRIDAY 22ND APRIL 2016.

ALL EXHIBITS TO BE AT THE PAVILION BETWEEN 8AM -10AM WEDNESDAY 11TH MAY 2016.

NO ENTRIES TO BE LEFT AT THE SECRETARY'S OFFICE.

NOTE: NO EXHIBITS TO BE TAKEN FROM THE PAVILION ON SATURDAY

ENTRIES AND PRIZES TO BE COLLECTED ON SUNDAY 15TH MAY BETWEEN 10 AND 11 AM

ENTRY IS FREE FOR THIS SECTION PRIZE MONEY


11093 BOILED FRUIT CAKE. PLAIN ON TOP, NO NUTS $8 $6 $4

11094 CHOCOLATE CAKE - BAR SHAPED - ICED ON TOP ONLY $8 $6 $4

11095 ANY CAKE NOT MENTIONED VARIETY TO BE STATED ON ENTRY

TICKET. NO BIGGER THAN 20CM CAKE TIN. ICED ON TOP ONLY. $8 $6 $4

11096 FOUR JAM TARTLETS $5 $3 $2

11097 FOUR JAM DROPS $5 $3 $2

11098 FOUR ROUND SCONES - NOT JOINED $5 $3 $2

11099

PACKET CAKE - ANY BRAND, ANY VARIETY. ICED ON TOP ONLY NAME OF CAKE TO BE ON ENTRY TICKET. BRING TOP OF PACKET (WHICH INCLUDES VARIETY) WITH EXHIBIT

$5 $3 $2

11100 LEMON BUTTER $5 $3 $2

11101 APRICOT JAM $5 $3 $2

11102 SAUCES $5 $3 $2

11103 FOUR PATTY CAKES DECORATED - OVER 10 YEARS OF AGE. JUDGED ON DECORATION ONLY

$5 $3 $2

11104 FOUR ANZAC BISCUITS $5 $3 $2

11105 FOUR PEANUT BISCUITS $5 $3 $2

11106 FOUR BISCUITS JOINED WITH ICING $5 $3 $2

11107 PLATE OF FOUR BAKED MELT & MIX SLICE - ICED - 5CM SQUARES $5 $3 $2


11108 PLATE FOUR HEALTH SLICE - 5CM SQUARES $5 $3 $2

11109 PLATE OF SIX RUSSIAN CARAMEL - EACH 3CM SQUARE $5 $3 $2

11110 SIX PIECES COCONUT ICE - EACH 3CM SQUARE $5 $3 $2

11111 SIX PIECES CHOCOLATE FUDGE - EACH 3CM SQUARE $5 $3 $2

11112 SIX PIECES MARSHMALLOW - EACH 3CM SQUARE $5 $3 $2

11113 SIX CAKE POPS DECORATED (STAND SUPPLIED) OLYMPIC THEME PRIZE MONEY KINDLY DONATED BY INSPIRED BY CHOCOLATE

$5 $3 $2

11114 PLATE OF 10 ASSORTED CHOCOLATES

PRIZE MONEY KINDLY DONATED BY INSPIRED BY CHOCOLATE $8 $6 $4

11115 FOUR PATTY CAKES DECORATED - 10 YEARS AND UNDER JUDGED ON DECORATION ONLY

$5 $3 $2

11116 FOUR DECORATED ARROWROOT BISCUITS - 10 YEARS AND UNDER JUDGED ON DECORATION ONLY

$5 $3 $2

11117 4 ANZAC BISCUITS - 10 YEARS AND UNDER $5 $3 $2

TROPHY KINDLY DONATED BY MRS RAE KIMBER WILL BE AWARDED TO THE BEST ANZACS

JUNIOR NOVICE CLASSES OPEN TO JUNIOR COMPETITORS WHO HAVE NEVER WON A PRIZE IN THE COOKERY SECTION OF

ANY PREVIOUS GYMPIE SHOW.

ENTRY IS FREE FOR THIS SECTION PRIZE MONEY


11118 BUTTER CAKE - ICED ON TOP ONLY $5 $3 $2

11119 PATTY CAKES – ICED – 4 ONLY $5 $3 $2

11120 PACKET MIX PIKELETS - 4 ONLY $5 $3 $2

ENCOURAGEMENT AWARD OF $5.00 TO A COMPETITOR OVER 10 YEARS OF AGE

ENCOURAGEMENT AWARD OF $5.00 TO A COMPETITOR UNDER 10 YEARS AND UNDER

SPECIAL AWARD $30 FOR COMPETITOR WITH THE MOST ENTRIES IN CLASSES 11093 – 11120 INCLUSIVE

SPECIAL AWARD: DONATED BY RAE KIMBER FOR MOST POINTS IN ALL JUNIOR CLASSES.

RUNNER UP: DONATED BY ANNE LONG FOR THE RUNNER UP IN ALL JUNIOR CLASSES.


GYMPIE DISTRICT SHOW SOCIETY INC. Gympie District Show Society Inc. Gympie Showgrounds

PO BOX 478, 77 Exhibition Road, Gympie.

GYMPIE, 4570, QLD [email protected]

Phone: 07 5482 1721 www.gympieshow.com.au

OFFICE HOURS: 10AM - 4PM

SECTION 11 – COOKERY Entry Forms need to be submitted to the

show office by 4.00pm Friday 22nd April 2016 SUBJECT TO THE BY-LAWS, RULES AND REGULATIONS OF THE SOCIETY AND CONDITIONS OF COMPETITIONS AS

APPEARING IN THIS YEAR'S SCHEDULE, I WISH TO MAKE THE FOLLOWING ENTRIES FOR THE ANNUAL GYMPIE SHOW:

PLEASE USE SEPARATE FORM FOR EACH PERSON

SECTION CLASS OFFICE USE CLASS DESCRIPTION ENTRY FEE

11

11

11

11

11

11

11

11

TOTAL

Entries are accepted entirely at owners’ risk. The Society, its members and volunteers will not be liable for any loss or damage to exhibits or any property, whatsoever and however such damage or loss occurs. All reasonable care is taken at all times.

PLEASE ENCLOSE MONIES OWED WITH ENTRY:

TOTAL ENTRY FEES:

DONATION:

TOTAL:

NO TICKETS WILL BE ISSUED - ARMBANDS TO BE WORN ON WRIST FOR ENTRY AND AT ALL TIMES

NAME:

ADDRESS:

SUBURB: PHONE:

EMAIL:

SIGNATURE:

section 11 cookery · 2016. 4. 28. · sponge or roll. carrot cakes ice with butter icing for show...

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