2012 Cookery PS web

COOKERY7-15 September 2012 theshow.com.au

IMPORTANT INFORMATION

Section Delivery Judging Collection

Open and Junior Cake Decorating

Wednesday 5 September

8.00 am to 9.30 am

Wednesday 5 September

Monday 17 September8.00 am to 10.00 am

Fruit Cakes & PuddingsThursday 6 September

8.00 am to 9.30 am

Thursday 6 September


Open Cookery,Junior Cookery &

Greek Cookery


8.00 am to 9.30 am


No collection

Open & Junior Jams & Preserves


8.00 am to 9.30 am



Professional BakingFriday 7

September8.00 am to 9.30 am

Friday 7 September

Class 191 onlyMonday 17 September8.00 am to 10.00 am

Royal Adelaide Show Feature Classes -

Councillors & Staff Marmalade & Tomato

Sauce, Mens Chocolate Cake

Tuesday 11 September

9.00 am to 10.00 am

Tuesday 11 September10.30 am


Goyder Pavilion, Goodwood Road, Adelaide Showground.All exhibits to be delivered, judged and removed (if applicable) from the Goyder Pavilion.

DELIVERY AND COLLECTION OF EXHIBITSExhibits must be delivered at the times stated within this prize schedule and be accompanied by the

Society computer print out for entry details. Once exhibits have been received, the pavilion will be closed for judging (except for Royal Adelaide Show Feature Classes and Professional Baking Competition).

Exhibits will be returned to exhibitors on receipt of computer print out entry details (if not already in the Society’s possession) and sufficient postage.

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

EXHIBITS RECEIVED AFTER THE TIME SET DOWN WILL NOT BE JUDGED

DELIVERY, JUDGING AND COLLECTION TIMETABLE

COOKERYCLOSING DATE OF ENTRIES

FRIDAY 15 JUNE 2012 at 5.00 pm

The following conditions will strictly apply:1. All entry forms and fees whether lodged

in person or sent by post, must be in the Society’s possession at its Administration Office by 5.00 pm on Friday, 15 June 2012.

2. Postal entry forms and fees will be accepted up to and including entries postmarked on or before the official closing date

3. A late entry option is offered under the following conditions:

4. Received or postmarked within 7 days of the official closing date. and an additional fee equivalent to three times the standard entry fee per class is to be paid.

5. When sending entry forms and fees by post, the onus is on the exhibitor to ensure adequate delivery time.

6. Entry forms by facsimile will not be accepted.

7. If you require formal acknowledgement that your entry has been received, please include a stamped, self-addressed envelope with you entry form.

WITHDRAWALSAll withdrawals must be made in writing and can be sent via email to [email protected] or faxed to (08) 8212 1533. Emailed withdrawals must include “Withdrawal” in the subject line and the section (eg Cookery), exhibitor name, class number, exhibit number (if known) and exhibit name (if applicable). Withdrawals must be made at least 24 hours prior to judging.

PAYMENT OF FEESWhen paying fees by cheque or credit card, exhibitors must ensure that sufficient funds are available at the time of entry. Failure to do so may result in non-acceptance of entries.

ENTRY FEE (GST INCLUDED)Entry fees: - $5 per entryJunior entry fees: - $3.00 per entryExhibitors need NOT be members of the RA&HS.Make cheques payable to RA&HS and post with completed entry forms to:

RA&HS – COOKERYPO Box 40GOODWOOD SA 5034

Postage stamps will not be accepted as payment for entry fees.

TRANSFERSPlease ensure exhibits are entered in the correct class at time of entry. No exhibits will be transferred to another class after closing date of entries.

MEMBERSHIPExhibitors need not be members of the Royal Agricultural and Horticultural Society of SA Inc. Membership fees Adults $140, Juniors (under 18) as at 1 January 2012 , $48.

SPECIAL REGULATIONSExhibitors are reminded that the Society’s General Regulations apply to all sections of the Show and that the Special Regulations hereunder set out, which apply to this section only, are merely supplementary to and subject to these General Regulations. A copy of the General Regulations may be obtained from the Society’s website at theshow.com.au or a copy may be obtained upon request from the Society’s Administration Office.

PRIZESPrizes of First $20, Second $10 and Third $5 will be awarded in the following sections (unless otherwise specified):• Fruit Cakes & Puddings• Open & Junior Cookery & Preserves• Junior Cake DecoratingSpecified Prizes apply to the following sections:• Open Cake Decorating• Professional Baking Competition.Prize cards will be forwarded by the Society after the show.

SASHESWill be awarded for: Most Successful Exhibitor Awards Most Outstanding Exhibitor AwardsFeature Country Classes - 1st, 2nd, 3rd

Royal Adelaide Show Feature Classes - 1st, 2nd, 3rd

Professional Baking Classes:1st Place in each Class - Bread, Savoury Pastries, Cakes, Sweet Goods Highest Mark AwardsApprentice Special Incentive AwardChampion Product of the Show

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PAYMENT OF PRIZE MONEYEFT is a more efficient form of payment of prize money. Exhibitors are requested to nominate bank account details on the space provided on the entry form to facilitate prompt payment of prize money. Exhibitors who do not nominate a bank account may be paid by cheque by indicating on the entry form. Please note – payment by cheque will be made after EFT payments are processed.Please note that cheques will be made out in the name of the exhibitor. If you do not have an account in the name you have entered under, you will need to be paid via EFT.To assist the Society, would you please ensure cheques are deposited promptly into a bank account. Replacement prize cheques will be issued up to 31 December 2012, however a fee of $10 may be charged. If the cheque to be replaced is not returned then an additional fee will be charged to cover the cost of cancellation. Any concerns regarding prize money must be raised with the Society by 31 December.

PRIZE MONEY COLLECTIONAlternatively, prize money, up to $50 cash in total, can be collected from the Administration Office on the dates belowShow Time Friday 7 to Saturday 15 September – 2.00 pm to 4.00 pm daily orMonday 16 September 9.00 am to 5.00 pm.Photo identification (eg drivers licence) will be required when collecting prize money.

YOUR PRIVACYIf you do not want your details to be made available to other parties, please tick the box on the entry form supplied by the RA&HS. Your personal information will then only be used by the RA&HS to maintain contact with you and allow us to manage your entries. The RA&HS reserves the right to inform prize sponsors of the details of recipients to enable distribution of their voucher/product prizes. Please note: by ticking the box to suppress your details, your name will appear in the Catalogue (if applicable) but your address will not.

PRIZE MONEY AND GSTPrize money as stated in the Prize Schedule does not include GST.The prize money which we pay to successful exhibitors depends on information provided to us. If you confirm that you are GST registered and provide your Australian Business Number (ABN), we will pay the appropriate prize money plus 10% GST. We will provide you with a Recipient Created Tax Invoice which you will need to submit to the Australian Taxation Office.

In entering the competition, you acknowledge your agreement to the following:You will not issue a tax invoice to the RA&HS in respect to prize money received; You will notify the RA&HS if you cease to be registered for GST. If you provide your Australian Business Number but are not registered for GST, we will pay the prize money as detailed in the Prize Schedule without reference to the GST.If you confirm you are entering as part of a private recreational pursuit or hobby, we will pay the prize money as detailed in the Prize Schedule without reference to GST.

IMPORTANTIt is important that you either:• Confirm you are entering as part of a private

recreational pursuit or hobby, or • Confirm you are entering as a GST registered

business and supply your ABN Failure to do either of the above will cause the RA&HS to withhold 48.5% of your prize money in accordance with Australian tax legislation. The RA&HS is not a tax consultant and therefore assumes no liability for actions taken as a result of these guidelines. In any instances where an entrant or sponsor is uncertain of the tax implications of their involvement, they should consult their own accountant or tax advisor.

RESTRICTION OF ENTRIESOne entry per class may be submitted in the following sections:• Open Cookery• Professional Baking• Junior Jams and PreservesExhibits will be shown in display cases provided by the Society. If the number of exhibits exceeds the space available, the Society reserves the right to display prize winning exhibits only.

CONDITIONS OF ENTRYPlease read the schedule carefully, as changes may have occurred from previous years. Exhibits may be rejected if they do not fit the criteria as printed.• In all classes an exhibit can only compete in

one class.• Exhibits must ONLY BE ENTERED IN ANY

ROYAL SHOW ONCE. No exhibit known to have gained a first prize at a previous Royal Adelaide Show will be accepted.

• The Society will not accept responsibility for any exhibit entered in a wrong class and transfers will not be permitted.

COOKERY 3

• The Society will not under any circumstances hold itself responsible for any loss, damage to, or mis-delivery of any exhibit.

• The judges are empowered to award a prize, whether there be one or more exhibits, providing they deem the exhibit worthy. They may award second prize in lieu of first or third prize in lieu of second.

• The judge’s decision is final and no correspondence may be entered into.

• COOKERY EXHIBITORS: - Judges are empowered to cut any exhibit, with the exception of those exhibited for icing purposes only, - Plates will be supplied by the Society for display purposes, - Unless specified, packet mixes are not to be used.

• IN JUNIOR CLASSES: Exhibitors should note that entry forms must be signed by parent, guardian or teacher stating that the work entered is the original and unaided work of the exhibitor.

• Exhibits must be solely the work of the Individual except when entered in the Professional Baking Competition.

Please do not send in exhibits before the specified time for delivery as their safety cannot be guaranteed.

ROYAL ADELAIDE SHOW Class No.

Exhibit No.

THIS CARD MUST BE ATTACHED TO THE EXHIBIT

EXHIBITORS PLEASE NOTE:Please ensure that your exhibit card is securely attached to your exhibit as per “Exhibit Card” instructions.

The 2013 Cookery Theme will be “GERMANY”

EXHIBIT CARDSAfter entries have closed, exhibit cards will be forwarded to exhibitors and must accompany each entry.These cards should be securely fastened to entries so that the card is clearly seen when the work is displayed.Straight pins must not be used to attach exhibit cards.Every separate article of a set must bear the exhibit number and be attached to the set by mounting.Exhibits must not have any identification markings or names, other than the exhibit cards supplied by the Society.

4 COOKERY

General Guidelines for Cake Decorating Exhibitors

CHOOSING THE CORRECT SECTIONIF YOU ARE 18 YEARS OR OLDER AS AT THE FIRST DAY OF THE SHOW

MASTERS: This Section is for exhibitors who have won 2 first prizes in the Intermediate Section in ANY CLASS. Exhibitors in this Section have a high level of skill.INTERMEDIATE: Novice Exhibitors progress to this Section after winning two first prizes in the Novice Section.NOVICE : This section is for exhibitors who are entering for the first time, or who have never won a first prize before. You may be a Cake Decorating student. Any decorator who chooses to compete usually begins here. Teachers of Cake decorating may not enter this Section.OPEN: Is open to all Exhibitors. IF YOU ARE UNDER THE AGE OF 18 YEARS AS AT THE FIRST DAY OF THE SHOWJUNIOR PRIMARY SCHOOL STUDENTS RECEPTION TO YEAR 3. For Students attending school at this level.PRIMARY SCHOOL STUDENTS YEAR 4 TO YEAR 7 For Students attending school at this levelSECONDARY SCHOOL STUDENTS For Students attending school in years 8 – 12Junior Exhibitors continue within their Section, staying as Primary School Exhibitors until commencing Secondary School, then progressing to the Adult Section upon leaving school.A Junior may enter an Adult Section if they wish, although it is not usual to do so.

RULES AND CONDITIONS OF ENTRY Rules and conditions of entry are found in the front pages of this schedulePLEASE READ CAREFULLY!!!

POINTS OF INTEREST• Non Sugar items – No artificial ornaments or flowers are permitted as part of the decoration.• Ribbon, Tulle and Stamens are permitted.• Wire in flower sprays is permitted, but MUST NOT penetrate the covering of the cake.• Non toxic gold, silver, shimmer, lustre and glitter are allowed only in SMALL AMOUNTS (ie as a

highlight on a greeting). Non Toxic does not mean edible.

ADDITIONAL GUIDELINESBOARDS – should be wood, not cardboard. Covering may be paper, icing, fabric or similar. Boards must have little legs attached underneath to raise them off the table to allow for easier handling.CAKE COVERING – should be fondant/sugar paste. Covering should be smooth and free of cracks or other marks.(Buttercream, cream and ganache are unsuitable for this Section).OVERALL IMPRESSION – colour, harmony and balance will create visual impact. This should allow your exhibit to stand out among the others.TECHNIQUES – pipe work and modelling work that is well executed will help you gain additional points.PIPE WORK – should be completed with freshly made royal icing, well formed and consistent in shape.MODELLING WORK – flowers and leaves should be finely rolled with no ragged edges, Natural in shape and colour, and veined if appropriate. Novelty figures should be free of cracks, with attention given to the joining of pieces.FEATURE DECORATION – Care in attaching your feature to the cake surface is important. Royal icing is strong when dry, but make sure any sign of attachment is kept to a minimum.

OPEN CAKE DECORATING

DELIVERY: Wednesday, 5 September from 8.00 am to 9.30 am JUDGING: Wednesday, 5 September COLLECTION: Monday, 17 September 8.00 am to 10.00 amExhibitors are requested to read the following conditions of entry, before lodging entries.Any exhibit not collected during the specified removal times will be disposed of by the Society.

CONDITIONS OF ENTRY

COOKERY

CLOSING DATE OF ENTRIES FRIDAY 15 JUNE 2012 at 5.00 pm

The following ARE permitted-1. Fabric, braid or lace on the board

presentation.2. Manufactured pillars with wooden or

Perspex skewers or other means of support for elevating cakes and novelty cakes.

3. Cachous, ribbon, tulle, cotton net, posy picks and reasonable use of wire, tape and stamens (eg cotton thread, silk or any edible medium), unless otherwise stated.

4. Cake decorating edible glitter, glaze, lustre dust, non-toxic gold and silver may only be used to highlight a name, greeting or special feature and not dominate the entry.

The following are NOT permitted -1. Chocolate or butter cakes.2. Pins or wire which penetrate the covering of

the cake.3. Cold Porcelain, non-sugar ornaments and

decorations, unless otherwise specified.4. Manufactured ornaments and decorations,

natural plant material (e.g. dried stems).5. Mechanical aids, and any other

manufactured materials, unless otherwise specified.

6. Non-edible glitter.

An exhibit which does not comply with these conditions will be judged with a 50% deduction of points.Where specified, an actual cake must be used. Dummies permitted in all other classes.

MASTER'S SECTION

Open to exhibitors who have won more than two (2) First Prizes in the Intermediate Section.

Class 1–Bride. Using cake (no dummies permitted) create your bride holding a bouquet. The upper body to be moulded freehand. Mould accepted for face only. Skirt to be sculptured. At least three (3) techniques including royal icing to be incorporated on the entry. Unrestricted use of shimmers/lustre colours permitted in this class ONLY. Base/presentation board must fit within a 45cm square.

♦ First prize $75; Second $50; Third $25

Class 2–Special Occasion Cake, suitable for a farmer. One cake only. At least three (3) techniques including royal icing to be incorporated on the entry. Base/presentation board must fit within a 45cm square.


Class 3–Floral Spray (Bouquet). Show your skills by creating a bridal bouquet. Presentation is competitor's choice. Must fit within an area of 30cm cube.


Class 4–Sugar Art. A wedding preparation scene to be created using at least three (3) techniques. Present as required. Plaque/presentation board to fit within a 35cm square.


MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN MASTER'S SECTION

Points to be allotted as follows:First, 5 points; second, 3 points; third, 1 point.

6 OPEN CAKE DECORATING

Open to exhibitors who have won two First Prizes in the Novice Section.

INTERMEDIATE SECTION

Class 5–Fantasy Cake - Single Figure. As fairies and princesses or goblins are the "in thing", present a version of your choice. The upper body to be hand moulded but the face can be formed using a mould. FRUIT CAKE MUST BE USED (no dummies permitted) and the skirt sculptured. Base/presentation board must fit within a 35cm square.


Class 6–Special Occasion Cake, suitable for a man. One cake only, must incorporate the use of royal icing. Base/Presentation board must fit within 45cm square.


Class 7–Floral Posy. Show your talents by creating a posy of approximately 15cm in diameter suitable for a bridesmaid. Presentation is the choice and responsibility of the competitor. Must fit within a 35 cm square.


Class 8–Plaque. On a plaque no more than 30 cm in diameter, show your ability to depict a design of a wedding dress using three (3) or more techniques. Present as desired. Must fit within a 35cm square.


MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN INTERMEDIATE SECTION.


NOVICE SECTION

Open to all exhibitors except those who have won two First Prizes in the Novice Section. If an exhibitor has achieved this distinction they must enter the Intermediate Section in that particular class.

Class 9–Wedding Cake Traditional Two or more tiered cakes, to incorporate Royal Icing techniques, moulded flowers ad foliage and support/s to divide tiers. Height restriction up to 65cm. Base/Presentation board must fit within 45cm square.


Class 10–Wedding Cake, Modern Two (2) or more cakes, tiered or otherwise. Height restriction up to 65cm. Base/presentation board must fit within a 45cm square.


Class 11–Special Occasion Cake. Using fruit cake baked in a Dolly Vardon tin and a commercial doll for the body. Decorate as desired. Base/presentation board must fit within a 35cm square.


Class 12–Floral Art. Create a corsage suitable for a mother-of-the-bride at a modern wedding. Pearls, beads, diamantes etc may be used in this class. Present as desired. To fit within a 25cm square.


Class 13–Sugar Art. No cake to be used. Test your creativity and skills as you build a garden filled with fairies. Present as desired. To fit within a 35cm square.


MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN NOVICE SECTION.


OPEN CAKE DECORATING 7

OPEN SECTION

Open to all competitors. (No restrictions)

Class 14–Wedding Cake. Two or more cakes, tiered or otherwise, presented on a common base/presentation board. At least three (3) royal icing techniques to be incorporated on the entry. Base/presentation board must fit within a 45cm square.


Class 15–Miniature Tiered Wedding Cake. Cake must be used. Two or more tiers, incorporating three (3) or more techniques. Base/presentation board must fit within a 16cm square.


Class 16–Special Occasion Cake. As Greece is the feature country of the 2012 Royal Adelaide Show, create your impression of Greece (ancient or modern). One cake only. Base/presentation board must fit within a 45cm square.


Class 17–Plaque. A piece of work to depict an Aussie Christmas. Present as desired. Base/presentation board to fit within a 25cm square.


Class 18–Small Novelty Cake. Suitable for selling at a Christmas Earth Fair. Base/presentation board to fit within a 20cm square.


Class 19–Gingerbread Farm House. Gingerbread House made from gingerbread to celebrate the Year of the Farmer. Handwork only. All decorations to be edible, commercial sweets allowed. Maximum presentation board 45cm square.


THE CDASA TROPHY for

HIGHEST SCORING EXHIBIT IN OPEN CAKE DECORATING

•Trophy(value$100)sponsoredby Cake Decorators Association of SA

THE CDASA TROPHY for

SECOND HIGHEST SCORING EXHIBIT IN OPEN CAKE DECORATING.

• Trophy (value $50) sponsored by Cake Decorators Association of SA

MOST SUCCESSFUL CAKE DECORATING EXHIBITOR IN OPEN SECTION.


SENIOR SECTION

Competitors must be 65 years of age or over in 2012.

Class 20–Special Occasion Cake One cake only. Present your version of a Retirement Cake. Base/presentation board must fit within a 35cm square.


8 JUNIOR CAKE DECORATING

JUNIOR CAKE DECORATING


DELIVERY: Wednesday 5 September 8.00 am to 9.30 am JUDGING: Wednesday 5 September COLLECTION: Monday 17 September 8.00 am to 10.00 amExhibitors are requested to read the following before lodging entries.

CONDITIONS OF ENTRYThe following ARE permitted-1. Ribbon, braid, tulle, cotton net, posy picks

and reasonable use of wire, tape and stamens (eg cotton thread, silk or any edible medium), is permitted, unless otherwise stated.

2. Fabric may be used as a board covering or drape.

3. A minimal amount of gold or silver will be permitted.

4. Dummy cakes in all classes5. The Society Stewards have the right at any

time, to dispose of exhibits that are no longer acceptable for display.

The following are NOT permitted -1. Chocolate or butter cakes.2. Pins or wire which penetrate the covering of

the cake.3. Manufactured ornaments and decorations,

natural plant material (e.g. dried stems).4. Mechanical aids and any other

manufactured materials, unless otherwise specified.

JUNIOR PRIMARY SCHOOL STUDENTS RECEPTION TO YEAR 3

Class 21–Special Occasion Cake. Using a 15cm cake covered with fondant, decorate it with edible creatures or animals. Base/presentation board to fit within a 25 cm square.

PRIMARY SCHOOL STUDENTS YEAR 4 TO YEAR 7

Class 22–Celebration Cake. One cake only, covered in fondant. All decorations to be edible. No commercial decorations allowed. Base/presentation board to fit within a 30 cm square.

SECONDARY SCHOOL STUDENTS YEAR 8 TO YEAR 12

Class 23–Formal or Graduation Cake. One cake only, covered in fondant. A name or greeting to be included. All decorations to be edible. No commercial decorations allowed. Base/presentation board to fit within a 30cm square.

GENERAL GUIDELINES FOR COOKERY EXHIBITORSOPEN & JUNIOR COOKERY

• Judges cut and taste every entry For cakes and pastries the following points will be taken into consideration:• Judges can tell if packet cakes have been entered in wrong classes. Presentation, general

appearance, colour, texture, eveness of appearance, good flavour, according to type, no rack marks (put on Glad Bake), minimal amount of icing used when required (cakes should be iced cold with the exception of Jubilee Cakes). The correct choice of pastry for the category, even glazing, well sealed and filled. Good colour and texture on top and bottom.

• Do not use dark trays. • Anodised tins make cakes dark. • Shiny, clean aluminium tins are the best choice.

BREADS(Professional Baking Section entrants should refer to the Prize Schedule for guidelines)• Good volume, even rise, thin crisp golden outer crust, fine moist texture. • Good crumb, even distribution of grain.

SCONES• The scones should be approximately 5 cm in diamter. • Well risen, straight side, thin golden crust top and bottom, no flour on base. • Fine, moist texture, good crumb, good flavour according to type. • Optional to glaze.

MUFFINS• The texture should be between that of a cake and a scone. • Baked in muffin pans, no paper cases, well risen, good colour, moist. • Well flavoured and even in shape.

ANZAC BISCUITS• Should snap when broken. Deep golden colour. • Should be evenly mixed with no evidence of undissolved soda. • Even size and shape/not over size.

CREAM PUFFS• Thin golden crust, well risen, light, no moist centres.

CHOCOLATE CRACKLES (JUNIOR SECTION)• Ingredients evenly mixed. • The copha should be cooled slightly before it is added to the dry ingredients. • 5 cm size in patty pans.

Proud sponsor of the Open and Junior Cookery Competition at the Royal Adelaide Show

10 OPEN COOKERY

OPEN COOKERY

Delivery: Thursday 6 September 8.00 am to 9.30 am Judging: Thursday 6 SeptemberNote: An exhibitor in Open Cookery is not a professional i.e. a person who does not earn an income from cookery.The RA&HS reserves the right to dispose of cookery exhibits that ferment, show signs of mould or at risk of contaminating other exhibits.Exhibitors are restricted to one entry per class.All prize cards will be forwarded by post.Judges are empowered to cut any exhibit, with the exception of those exhibited for icing purposes only.

BREADS & SCONES

Class 24–THE LAUCKE FLOUR PRIZE Bread, white, one loaf. Part preparation could be done with a dough hook and/or bread maker, but the final result would be baked in an oven.• First Product (value $25) sponsored by

Laucke Flour Mills Pty Ltd

Class 25–THE LAUCKE FLOUR PRIZE Bread, any grains, one loaf. Part preparation could be done with a dough hook and/or bread maker, but the final result would be baked in an oven.• First Product (value $25) sponsored by


Class 26–THE LAUCKE FLOUR PRIZE Bread, any variety, bread maker only, one loaf.• First Product (value $25) sponsored by


Class 27–THE LAUCKE FLOUR PRIZE Scones, plain, five, approx. 5cm diameter.• First Product (value $25) sponsored by


Class 28–THE LAUCKE FLOUR PRIZE Scones, pumpkin, five, approx. 5cm diameter.• First Product (value $25) sponsored by


Class 29–Muffins, sweet, three, no paper cases, baked in a muffin tray, standard size.

Class 30–Muffins, savoury, three, no paper cases, baked in a muffin tray, standard size.

Class 31–Jubilee Cake, without yeast, iced

Class 32–THE COELIAC SOCIETY OF SA PRIZE Gluten Free Cookery, free choice. All entries must be entirely edible and may be either sweet or savoury. Must be no larger than 23cm. Ingredient list to be supplied.• First prize $50, Voucher (value $100);

Second $30; Third $20 sponsored by Coelicac Society of SA

Class 33–Wood Fired Oven Bread, any shape or size.

Class 34–Wood Fired Oven Pizza, free choice topping, approx. 23cm.

MOST SUCCESSFUL EXHIBITOR IN BREADS & SCONES


OPEN COOKERY 11

PASTRIES

Home made pastry to be used.

Class 35–Pasties, plate of three.

Class 36–Meat Pies, plate of three.

Class 37–Sausage Rolls, five, approximately 8cm long

Class 38–Cream puffs, unfilled, five.

Class 39–Individual tartlets, sweet or savoury, two varieties, two of each, not larger than 8cm.

Class 40–Apple Pie, crusts on top and bottom, removed from cooking container.

Class 41–Fruit Mince Pies, individual, plate of three.

MOST SUCCESSFUL EXHIBITOR IN PASTRIES

SMALL CAKES

Class 42–Rock Buns, three.

Class 43–Small Cakes, five, decorated, suitable for afternoon tea.

Class 44–Friand, three, any variety.

Class 45–Lamingtons, three, maximum 5cm square.

Class 46–Jelly Cakes, round, three, no cream filling.

Class 47–Madelines, three.

Class 48–Powder Puffs/Sponge Kisses, three.

MOST SUCCESSFUL EXHIBITOR IN SMALL CAKES

BISCUITS

Class 49–Anzac Biscuits, plate of five.

Class 50–Biscuits, collection of three distinct varieties, two of each in a different mixture, not iced or filled.

Class 51–Florentines, traditional, suitable for afternoon tea,three, thin and crispy with chocolate wavy forked pattern on the underside.

Class 52–Almond Bread, or other nut or fruit (eg Pistachio, Macadamia etc), plate of five slices.

Class 53–Brandy Snaps, three, unfilled.

Class 54–Shortbread, traditional, whole round, any size.

Class 55–Cockles, three, iced.

Class 56–Slices, sweet, baked, three varieties, two of each.

Class 57–Slices, sweet, unbaked, three varieties, two of each.

Class 58–Edible Standing Christmas Tree, decorated, commercial sweets allowed, no larger than 25cm square.

MOST SUCCESSFUL EXHIBITOR IN BISCUITS

LARGE CAKES

Class 59–Sponge, plain sandwich, 20cm, jam filled.

Class 60–Fruit & Nut Roll, baked in a roll tin.

Class 61–Chocolate Cake, maximum size 23cm, square or round, iced.

Class 62–Tea Cake, cinnamon and sugar topping.

Class 63–Swiss Roll, jam filled, uncut ends.

Class 64–Carrot Cake, any shape not exceeding 23cm.

Class 65–Banana Cake, iced, oblong.

Class 66–Orange Cake, iced, oblong.

Class 67–Apple Cake, free choice.

Class 68–Ginger Fluff Sponge, mock cream filling, maximum size 23cm.

Class 69–Marble Cake, not iced, square or round, maximum size 23cm.

MOST SUCCESSFUL EXHIBITOR IN LARGE CAKES

12 OPEN COOKERY

DESSERTS

Class 70–Meringues, plain, plate of five.

Class 71–After Dinner Treats, bite size, three distinct varieties, two of each.

Class 72–Pan Forté, any shape, minimum 100gms.

Class 73–Layered Cake, decorated for a special occasion.

Class 74–Special Occasion Dessert, using choux pastry or meringue as the main medium.

Class 75–Creative Cookery, free choice, sweet or savoury.

Class 76–Pavlova, unfilled.

MOST SUCCESSFUL EXHIBITOR IN DESSERTS

MOST SUCCESSFUL EXHIBITOR IN OPEN COOKERY CLASSES

THE LAUCKE FLOUR PRIZE for

MOST OUTSTANDING BAKERY PRODUCTAwarded by the Professional Baking Judges to the most outstanding baked product exhibited in the

Open Cookery section.•Trophy(value$100)sponsoredby


ROYAL ADELAIDE SHOW FEATURE CLASSES DELIVERY: Tuesday 11 September 9.00 am to 10.00 am JUDGING: Tuesday 11 September 10.30 am COLLECTION: Monday 17 September 8.00 am to 10.00 am

Class 77–Councillors & Staff Marmalade, one jar, approximately 250gm. Open to Society Councillors and Staff only.

Class 78–Councillors & Staff Tomato Sauce, one bottle. Open to Society Councillors and Staff only.

DELIVERY: Thursday 6 September 8.00 am to 9.30 am JUDGING:Thursday 6 September COLLECTION: Monday 17 September 8.00 am to 10.00 amAll Fruit Cakes and Pudding exhibits not collected on Monday 17 September will be held until 21 September 2012 then disposed of by the Society. The RA&HS reserves the right to dispose of fruit cake and pudding exhibits that ferment, show signs of mould or at risk of contamination other exhibits. All entries in the Fruit Cakes and Puddings will remain on exhibition during the Show Friday 7 September until Saturday 15 September.Exhibitors are restricted to one entry per class.

Class 79–Men's Chocolate Cake, 20cm round, icing/decoration optional. Restricted to male cooks only.

FRUIT CAKES AND PUDDINGS

Class 80–Sultana Cake, square or round, maximum 23cm.

Class 81–Rich Fruit Cake, not boiled, maximum 23cm.

Class 82–Boiled Fruit Cake, maximum 23cm.

Class 83–Plum Pudding, cooked in a basin

Class 84–Plum Pudding, cooked in cloth

MOST SUCCESSFUL EXHIBITOR IN FRUIT CAKES AND PUDDINGS

OPEN COOKERY 13

2012 FEATURE COUNTRY-GREECE

DELIVERY: Thursday 6 September 8.00 am to 9.30 am JUDGING: Thursday 6 September

GREEK SWEETSClass 85–Kourambiethes, hand shaped (no

cutters), five on a plate. ♦ First prize $25; Second $10; Third $5

Class 86–Finikia, hand shaped and filled with crushed walnuts, five on a plate.


Class 87–Diples, hand folded, five on a plate. ♦ First prize $25; Second $10; Third $5

Class 88–Tsoureki with a red egg, to fit a 20cm x 20cm board (maximum).


Class 89–Spoon Sweets, any fruit in season in sugar syrup, 250gm glass jar (maximum size).


GREEK SAVOURYClass 90–Dolmades, no meat and wrapped in

vine leaves, five on a plate. ♦ First prize $25; Second $10; Third $5

Class 91–Spanakopites, using homemade pastry, five on a plate.


Class 92–Kalamata Olives, homemade in olive oil, 250gm glass jar (maximum size).


Want to support the Royal Adelaide Show?You are invited to sponsor the Royal Adelaide Show - South Australia’s largest and best loved annual event.Sponsors can be individuals, clubs, associations, businesses or product suppliers.

Prize sponsors play an integral part in the Royal Adelaide Show by providing tangible rewards for successful exhibitors and encouraging competition and the pursuit of excellence.

Sponsors can nominate the name of their sponsored prize and are acknowledged in print in the Prize Schedule in association with their sponsored prize.

Prize sponsors often have an association or attachment to the class, breed or competition they support.Identify the competition, breed, section or class you would like to support and contact the Sponsorship Manager today.

Prizes can be cash, trophies, gift vouchers or appropriate product. Trophies can be purchased by the RA&HS of SA on your behalf or you can choose your own.

Sponsorship Manager, Karen Holthouse can be contacted on 08 8210 5255 or [email protected]

GENERAL GUIDELINES FOR EXHIBITORSOPEN & JUNIOR JAMS AND PRESERVES

This section showcases the heritage of preserving practices that have been used over the centuries. Jams, preserves, chutneys and pickles were made to ensure a regular food supply by the storage of an abundance of fruit and vegetables available during a good season. Preserving is about concentrating sugars for jams, using vinegar for chutneys, relishes, sauces and pickles, preserving in oils and drying of the fruits and vegetables for the lean seasons and when out-of-season.

The colour of the product depends on the fruit and the level of cooking, but the darker products show a more traditional cooking method.

The following points will be taken into consideration:• Clean jars, plain labels with no commercial or personal identification.• Correct size of container.• Colour and flavour according to type.• Jars and bottles sealed only with lids or cellophane.• Attractively presented.

PICKLES AND BOTTLED FRUITS• Even size, good quality, clarity.• Good preparation in peeling and cutting according to type.• Onions pickled all the way through.• Attractively arranged in container.

CHUTNEYS & RELISHES• Spreadable consistency, correct preparation of fruit and vegetables eg tomatoes

peeled.

SAUCES• Correct pourable consistency, no separation.

JAMS AND MARMALADES• Spreadable consistency, even distribution of fruit, seed and peel according to type.• Clarity (marmalades).• No crystallisation.

SPREADS• Spreadable consistency, no curdling.

JAMS & PRESERVES 15

JELLIES• Clarity and correct consistency. Containing no fruit pieces.

1. Jams should be made from fruit and contain pieces of fruit. They should have a gelled structure, either naturally or by using added pectin. A balance of sweetness and acidity aids the enjoyment of the product. For example, strawberry jam will have more of an acidic taste when compared to fig jam because the fresh fruit itself reflects this.

2. Marmalades should have pieces of peel which are edible. The judge will consider if a reasonable attempt has been made to use the whole fruit so that some juice and whole fruit is in the product. Marmalade is normally a little transparent. There should be a balance of acidity and sweetness although there is a Sweet Marmalade. They should have a gelled structure, either naturally or with added pectin.

3. Jellies should be made from the strained juice of cooked fruits and sugar, and contain no pieces of fruit. They should have a gelled structure either naturally or with added pectin. A balance of sweetness and acidity aids in the enjoyment of the product. They can be made from the extracted juice of the fruit, or from the water extraction of the fruit as with quinces when the fruit is boiled in water to obtain colour and flavour and the resultant ‘juice’ makes the jelly.

4. Chutneys and Relishes are made from fruits and/ or vegetables and contain pieces of fruit and/ or vegetables in the product. The addition of vinegar is the most important factor and this ingredient preserves the product. The addition of sugar and spices balances the vinegar flavour and generally makes the product tasty. The product should have a spoonable consistency and not show signs of too much moisture weeping around the product in the jar or on a plate.

5. Sauces are much like chutneys. Whether a sauce should have tiny chunks of fruit and/or vegetables, or contain seeds, is a personal choice. They should be pourable from the bottle and not too thin. Consider where the particular sauces are used and whether they would be acceptable with seeds or small chunks.

16 JAMS & PRESERVES

JAMS AND PRESERVES DELIVERY: Thursday 6 September 8.00 am to 9.30 am JUDGING: Thursday 6 September COLLECTION: Monday 17 September 8.00 am to 10.00 amAll Jams and Preserves exhibits not collected on Monday 17 September will be held until Friday 21 September 2012 then disposed of by the Society. The RA&HS reserves the right to dispose of jam and preserve exhibits that ferment, show signs of mould or at risk of contaminating other exhibits.All entries in Jams and Preserves will remain on exhibition during the Show - Friday 7 September until Saturday 15 SeptemberExhibitors are restricted to one entry per class.

CONDITIONS OF ENTRY:Judges are empowered to open all jars exhibited. In classes requiring a collection, jars to be uniform, not less than 250 grams and marked with Exhibit Number and Class Number on bottom of each jar. All jams, jellies and marmalades to be cooked by the traditional method. Cellophane or lids to cover jams, jellies and marmalades. Plain labels, no decoration around the writing, must be placed on the jar only - labels are not to be placed on cover.

PROFESSIONAL SECTION

Open to exhibitors who own or work within a commercial operation. The Exhibitor's business name and ABN Number must be shown on the Entry form. Exhibitors to supply two jars/bottles, one labelled for inclusion in display and one unlabelled for judging. A list of ingredients on display bottle only.

Class 93–Collection of Chutney or Relish, two labelled matching jars, no less than 250ml. Lid with no identifiable markings.

Class 94–Collection of Sauces, two labelled matching bottles, not less than 250ml. Lid with no identifiable markings.

Class 95–Collection of Jam/Marmalade/Jelly, two labelled matching jars, not less than 250ml. Lid with no identifiable markings.

Class 96–Mustard, one labelled jar, any flavour, smooth or grainy, not less than 100grams. Lid with no identifiable markings.

MOST OUTSTANDING PROFESSIONAL EXHIBIT


OPEN SECTION

An exhibitor in Open Jams and Preserves is not a professional (i.e. a person who does not earn an income from the making of jams and preserves) .

Class 97–Fruit Bottled, in wine, brandy, liqueur or rum, attractively presented.

Class 98–Flavoured Vinegars, two varieties, one bottle of each.

Class 99–Mustard Pickles, one jar, not less than 250 grams.

Class 100–Green Tomato Pickles ,one jar, not less than 250 grams.

Class 101–Chutney or Relishes, two varieties, two matching jars, of exhibitor's choice, not less than 250 grams.

Class 102–Fruit Sauce, sweet, one bottle.

JAMS & PRESERVES 17

Class 103–Sauces, two varieties, other than tomato sauce, one bottle of each.

Class 104–Tomato Sauce, one bottle.

Class 105–Hot and Spicy Sauce, one bottle.

Class 106–Neopolitano Pasta Sauce (Sugo), no meat, fish or cheese. One bottle.

Class 107–Pickled Onions, one jar, not less than 250 grams.

Class 108–Sun Dried Tomatoes, one jar, not less than 250 grams.

Class 109–Jams, not including marmalade, two varieties, two matching jars, not less than 250 grams, of exhibitor's choice.

Class 110–Marmalade, two varieties, two matching jars, of exhibitor's choice, not less than 250 grams.

Class 111–Marmalade, any variety, one jar, not less than 250 grams.

Class 112–Apricot Jam, one jar, not less than 250 grams.

Class 113–Strawberry Jam, one jar, not less than 250 grams.

Class 114–Berry Jam, any flavour, apart from Strawberry. One jar, not less than 250 grams.

Class 115–THE ELDORADO MUSIC PRIZE Fig Jam, one jar, not less than 250 grams.• First prize $25; Second $15; Third $10

sponsored by Eldorado Music

Class 116–Spreads, two varieties, one jar of each, not less than 250 grams.

Class 117–Collection of Jellies, two varieties, two matching jars, not less than 250 grams, of exhibitor's choice

Class 118–Spread or Butter, microwaved, any variety, not less than 250 grams.

Class 119–Creative Preserving. Let your imagination run wild. Not less than 250 gm.

Class 120–Paste, fruit based, one variety.

Class 121–Olives, preserved, whole, one jar, not less than 250 grams.

Class 122–Herb Jelly, not less than 250 grams, may contain pieces.

Class 123–Two Products, featuring apples, eg apple chutney, apple jelly, apple sauce etc. Not less than 250 grams.

THE BEERENBERG PRIZE for

MOST SUCCESSFUL EXHIBITOR IN OPEN JAMS & PRESERVES CLASSES


•Product(value$40)sponsoredbyBeerenberg

NOVICE SECTION

Open to exhibitors who have not won a first prize in any Royal Adelaide Show.Class 124–Tomato Sauce, one bottle.

Class 125–Fresh Jam, any variety, one jar, not including berry, not less than 250 grams.

Class 126–Berry Jam, any variety, one jar, not less than 250 grams.

Class 127–Lemon Butter, one jar, not less than 250 grams.

Class 128–Chutney or Relish, two varieties, two matching jars of exhibitors choice,not less than 250 grams.

18 JAMS & PRESERVES

JUNIOR JAMS AND PRESERVES DELIVERY: Thursday 6 September 8.00 am to 9.30 am JUDGING: Thursday 6 September COLLECTION: Monday 17 September 8.00 am to 10.00 amAll Jam and Preserve exhibits not collected on Monday 17 September will be held until 21 September 2012 then disposed of by the Society. The RA&HS reserves the right to dispose of jam and preserve exhibits that ferment, show signs of mould or at risk of contaminating other exhibits.All entries in Junior Jams and Preserves will remain on exhibition during the Show - Friday 7 September until Saturday 15 September.There is one entry per class in Junior Jams and Preserves.All jams, jellies and marmalades to be cooked by the traditional method.Lids to cover jams, jellies and marmalades.

PRIMARY AND SECONDARY SCHOOL STUDENTS

Class 129–Pickled Onions, one jar.

Class 130–Creative Arrangement of Fruit, Vegetables, Herbs or Legumes, dried, and presented in a glass container.

Class 131–Flavoured Vinegar, one bottle.

Class 132–Dried Fruit or Vegetables, naturally dried or dehydrated, 3 varieties, 2 pieces of each.

Class 133–Berry Jam, any variety, one jar.

Class 134–Fresh Jam, any variety, not including berry. One jar.

Class 135–Marmalade, any variety, one jar.

Class 136–Spread, sweet, any variety.

Class 137–Sauce, tomato, one bottle.

Class 138–Fruit Sauce, any variety, one bottle.

Class 139–Chutney, any variety, one jar.

THE BEERENBERG PRIZE for

MOST SUCCESSFUL JAMS & PRESERVES EXHIBITOR IN PRIMARY AND SECONDARY

SCHOOL YEARSPoints to be allotted as follows:

First, 5 points; second, 3 points; third, 1 point.•Product(value$40)sponsoredbyBeerenberg

JUNIOR COOKERY 19

JUNIOR COOKERY DELIVERY: Thursday 6 September 8.00 am to 9.30 am JUDGING: Thursday 6 September COLLECTION of Trays, Lunch Boxes, Ribbons & Prize Cards: Monday 17 September. 8.00 am to 10.00 amAll entries in Junior Cookery will be disposed of by the Society after the Goyder Pavilion closes on Saturday 15 September. Exhibitors are requested to attach a label with their name, class number on the underside of trays and lunch boxes to assist with collection on Monday 17 September.The RA&HS reserves the right to dispose of junior cookery exhibits that ferment, show signs of mould or at risk of contaminating other exhibits.There is no restriction on number of entries in Junior Cookery.Judges are empowered to cut any exhibit, with the exception of those exhibited for icing purposes only.

JUNIOR PRIMARY SCHOOL STUDENTS RECEPTION TO YEAR 3

Class 140–Tray, set for any special occasion, including food.

Class 141–Edible Christmas Decoration, three different shapes.

Class 142–Chocolate Crackles, three. Tip: When mixing all ingredients, allow copha to cool slightly before combining with remaining ingredients to prevent the crackle having a solid base.

Class 143–Bought Biscuits, edible decorations, five.

Class 144–Healthy Lunch Box. Go for 2 + 5.

Class 145–Muffins, sweet, three, no paper cases, baked in a muffin tray, standard size. Entrant to supply ingredient list with entry.

Class 146–THE LAUCKE FLOUR PRIZE Scones, plain, five, approximately 4 cm diameter.• First Product (value $25) sponsored by


Class 147–Pikelets, three, approximately 5cm diameter.

Class 148–Rock Buns, three, approximately 5 cm diameter.

Class 149–Coconut Ice, pink and white, layered, melt and mix, one bar.

Class 150–THE IGA PRIZE Fruit and Vegetable Novelty Design, any picture, object, animal etc. Displayed on a plate/board no larger than 25cm. • First prize $40; Second $20; Third $10

sponsored by IGA

MOST SUCCESSFUL COOKERY EXHIBITOR IN ALL JUNIOR PRIMARY SCHOOL CLASSES.


20 JUNIOR COOKERY

Class 151–Tray, set for any special occasion, including food.

Class 152–Mini Pizza, thin scone dough base, one.

Class 153–Edible Christmas Decoration, three different shapes.

Class 154–THE LAUCKE FLOUR PRIZE Scones, any variety, five, approximately 4cm diameter.• First Product (value $25) sponsored by


Class 155–Biscuits, sweet, two varieties, using a different type of mixture, not iced, three of each.

Class 156–Chocolate Crackles, three, not decorated. Tip: When mixing all ingredients, allow copha to cool slightly before combining with remaining ingredients to prevent the crackle having a solid base.

Class 157–Unbaked Slice, healthy, any variety, three pieces. Entrant to supply ingredient list with entry. Quantities not required.

Class 158–Small Cakes, iced and decorated, cooked in paper patties, five.

Class 159–Packet Cake, any variety, iced.


Class 161–Chocolate Cake, iced only, any shape.

Class 162–Bought Biscuits, edible decorations, five.

Class 163–Jam Tarts, three, approximately 5cm.

Class 164–Healthy Lunch Box, free choice. Go for 2 + 5.

Class 165–Muffins, healthy sweet, three, no paper cases, baked in a muffin tray, standard size. Entrant to supply ingredient list with entry. Quantities not required.

Class 166–THE IGA PRIZE Fruit and Vegetable Novelty Design, any picture, object, animal etc. Displayed on a plateboard no larger than 25cm.• First prize $40; Second $20; Third $10

sponsored by IGA

MOST SUCCESSFUL COOKERY EXHIBITOR IN ALL PRIMARY SCHOOL CLASSES.


PRIMARY SCHOOL STUDENTS YEAR 4 TO YEAR 7

COOKERY 21

SECONDARY SCHOOL STUDENTS

Class 167–Sausage Rolls, five.

Class 168–Quiche, any variety. Entrant to supply ingredient list with entry. Quantities not required.

Class 169–THE LAUCKE FLOUR PRIZE Scones healthy, any variety, five, approximately 40cm diameter. Entrant to supply ingredient list with entry. Quantities not required.

♦ First Product (value $25) sponsored by Laucke Flour Mills Pty Ltd

Class 170–Biscuits, sweet, two varieties, using a different type of mixture, not iced, three of each.


Class 172–Small Cakes, decorated, five.

Class 173–Jubilee Cake, without yeast, iced.

Class 174–Chocolate Cake, one layer, iced.

Class 175–Lamingtons, approximately 5cm square

Class 176–Banana Cake, iced and decorated log.

Class 177–Vegetable Cake, iced and decorated.

Class 178–THE COELIAC SOCIETY OF SA PRIZE Gluten Free Savoury Baked Slice, two varieties, three of each.• First prize $50, Voucher (value $100);

Second $30; Third $20 sponsored by Coeliac Society of SA

Class 179–Baked Slices healthy, sweet, two varieties, three of each. Entrant to supply ingredient list with entry. Quantities not required.

Class 180–Muffins, sweet, three, no paper cases, baked in a muffin tray, standard size. Entrant to supply ingredient list with entry. Quantities not required.

Class 181–Muffins, savoury, healthy, three, no paper cases, baked in a muffin tray, standard size. Entrant to supply ingredient list with entry. Quantities not required.

Class 182–Melting Moments, three.

Class 183–Fruit Cake, not iced, square or round no larger than 20cm.

MOST SUCCESSFUL COOKERY EXHIBITOR IN SECONDARY SCHOOL CLASSES.



MOST OUTSTANDING JUNIOR BAKERY PRODUCT

Awarded by the Professional Baking Judges to the most outstanding baked product exhibited in the

Junior Cookery section. • Trophy (value $100) sponsored by


MOST SUCCESSFUL SCHOOL IN JUNIOR COOKERY

Awarded to the school gaining the highest aggregate in junior cookery.

DELIVERY: Friday 7 September 8.00 am to 9.30 am JUDGING: Friday, 7 SeptemberAll entries in Professional Baking will be disposed of by the Society after the Goyder Pavilion closes on Saturday 15 September.The RA&HS reserves the right to dispose of Professional Baking exhibits that ferment, show signs of mould or at risk of contaminating other exhibits. Exhibitors are restricted to one entry per class.This is a Professional Competition and open only to Professional Bakers and Baking Apprentices/Trainees.All entries must be from a Bakery or registered business and an ABN must be supplied.*Special Note* Apprentices may enter any open category but the entry must include the Bakery name.Head Judge will be supplied by BIA SA. Other Judges will be from industry and TAFE.Each Baker is to make only one entry per class. Foods will be warmed by competition staff to their normal serving temperatures before tasting.Exhibitors Please Note:All weights given indicates finished baked weight. There is no tolerance for any underweight product entered in a regulated weight category.The accepted tolerance for excess weight is 5% of the target weight.There is no appeal process.

BREADS

All bread classes shall be judged with reference to the specific guidelines for each class and on the following six basic indicators of quality: Volume and symmetry: The finished baked size of the loaf or bread item in relation to the weight of the baked dough piece, which may indicate that the exhibit is too large or too small. Judges shall look for uniform oven spring and the absence of ragged or uneven crust surfaces. The shape of the exhibit should be well proportioned and reflect the criteria for the class. Bloom and crust colour: The loaf should present an attractive, natural appearance to the customer; be evenly baked golden brown with no light or burnt areas. The crust should not be tough or leathery and be of even thickness with an absence of blisters and tears. Texture: Crumb structure should have good stability and softness and not crumble when cut. Cell structure should be of uniform size and shape with a glossy appearance. For nearly all classes of bread there should be a complete absence of holes. There must be no evidence of flour and molding cores.Colour: When cut, white bread should have a bright natural white appearance. Other breads must reflect the customer's expectations of the particular class. Aroma and flavour: This will vary according to the class. In all cases it must be pleasant and reflect mature dough made from fresh ingredients, fermented at correct temperatures. Cleanliness: All bread should be free of undesirable contaminants, these include the presence of bran or grains in white loaf categories. A framed gold, silver or bronze medal certificate of attainment and encouragement will be awarded by Laucke Flour Mills to all entrants who attain the following marks in any professional baking class: Gold: 80% and over, Silver: 75-79% and Bronze: 70-74%

22 COOKERY22 PROFESSIONAL BAKING

PROFESSIONAL BAKING COMPETITION


Proud sponsor of the Professional Baking Competition

at the Royal Adelaide Show

PROFESSIONAL BAKING 23

Class 184–THE LAUCKE FLOUR PRIZE Unsliced White Sandwich Loaf, 680 grams baked weight, cross panned (four piece) Judges will be looking for even bake and size, crust colour, crumb texture as per written criteria for bread.

Class 185–THE LAUCKE FLOUR PRIZE Unsliced White Hitop, 680 grams baked weight, straight panned single piece. Judges will be looking for good oven spring and smooth and even break and also even bake and size, crust colour, crumb texture as per written criteria for bread.

Class 186–THE LAUCKE FLOUR PRIZE Unsliced Wholemeal Sandwich Loaf, 680 grams baked weight, cross panned 4 piece Judges will be looking for even bake and size, crust colour, crumb texture as per written criteria for bread.

Class 187–THE LAUCKE FLOUR PRIZE Unsliced Multigrain Sandwich Loaf, 680 grams baked weight, cross panned 4 piece Judges will be looking for even bake and size, crust colour, texture as per written criteria for bread.

Class 188–THE LAUCKE FLOUR PRIZE Light Rye Loaf, maximum weight 1Kg, loaf should be 70/30 wheat flour and rye flour. Judges will be looking for uniform shape and structure and the flavour typically associated with this type of bread.

Class 189–THE LAUCKE FLOUR PRIZE One Continental Loaf, weight not exceeding 1Kg Judges will be looking for the typical hard crusted continental with a strong flavour, good crust colour and crumb structure.

Class 190–THE LAUCKE FLOUR PRIZE Artisan Style Bread, weight not exceeding 1Kg. This can be produced from White or Wholemeal, Rye or Spelt or combinations of these flours. *Please add description to the product* Judges will be looking for Traditional strong natural flavour developed through fermentation. Crumb should be open textured and crust should be of a burnished gold colour.

Class 191–THE LAUCKE FLOUR PRIZE Baguette, weight not exceeding 500 grams Judges will be looking for a Crusty stick with Classic open texture and attractive scoring along the length of the product.

Class 192–THE LAUCKE FLOUR PRIZE Three Knot Rolls (Unseeded), weight not to exceed 100 grams. Judges will be looking for good shape and even size with good definition of the knot shape. Crust crispness, colour and flavour will also play an important part.


HIGHEST MARK IN BREAD•Trophy(value$100)sponsoredby


A framed gold, silver or bronze medal certificate of attainment and encouragement will be awarded by Laucke Flour Mills to all entrants who attain the following marks in any professional baking class: Gold: 80% and over, Silver: 75-79% and Bronze: 70-74%

24 PROFESSIONAL BAKING

SAVOURY PASTRIES

All pastries shall be judged with reference to the specific guidelines for each class and the following six basic indicators of quality: Lamination: The margarine and dough separation should be clearly defined and even throughout. A well laminated pastry is light and airy, has good mouth feel, is suitable for handling in a retail environment and is appealing to the eye. Shape, Symmetry and Uniformity: All entries should be symmetrical and of good shape. The three entries from each competitor should be of uniform shape, flavour and appearance. Colour: Pastries should have an even, golden baked colour. The entries should be absent of burnt or undercooked pastry. Texture: The degree of flakiness, uniformity of pie bottom and the quality of shortbread contribute to customers expectations of texture and mouth feel. Pastry fillings should cohere so that the content is neither pasty nor overly runny. Fillings and pastry should reflect customer expectations for each of their classes. Oil should not be visible in or on the product. Aroma and Flavour: In all cases the aroma and flavour of the entries should be pleasant and reflect their class. The ingredients should be fresh and of good quality. Cleanliness: As with bread, entries with contaminants will be judged poorly.

Class 193–THE LAUCKE FLOUR PRIZE Four Traditional Meat Pies. Filling must be beef mince, minimum weight 175 grams each, shape can be square, round or oval. Judges will be looking at the general appearance, baked colour and glaze. Pastry quality will also be closely scrutinised as will the quantity and flavour of the filling.

Class 194–THE LAUCKE FLOUR PRIZE Four Gourmet Meat Pies. Filling can be beef, lamb, poultry or game, minimum weight 175 grams, shape can be square, round or oval. *A written description of the filling will be required* Judges will be looking at the general appearance, baked colour and glaze. Pastry quality will also be closely scrutinised as will the quantity and flavour of the filling.

Class 195–THE LAUCKE FLOUR PRIZE Four Standard Pasties (not 'Cornish'). Filling should be traditional vegetable and meat, minimum weight 175 grams, each shape is to be traditional semi circle. Judges will be looking at the general appearance, baked colour and glaze. Pastry quality will also be closely scrutinised as will the quantity and flavour of the filling.

Class 196–THE LAUCKE FLOUR PRIZE Four Standard Sausage Rolls. Filling should be standard sausage type meat, no minimum weight. Judges will be looking at the general appearance, baked colour and glaze. Pastry quality will also be closely scrutinised as will the quantity and flavour of the filling.


HIGHEST MARK IN SAVOURY PASTRIES•Trophy(value$100)

sponsored by Laucke Flour Mills Pty Ltd

PROFESSIONAL BAKING 25

Class 199–THE LAUCKE FLOUR PRIZE Three Vanilla Slices Filling should be vanilla custard, finish can either be fondant or fudge icing with coconut as an option. Judges will be looking for a crisp and evenly baked pastry. The filling should be smooth and creamy with a pleasant noticeably vanilla flavour.

Class 200–THE LAUCKE FLOUR PRIZE Three Plain Muffins with Choc Chip Minimum weight, uniform size. Judges will be looking for, general appearance with a uniform size, even baking and distribution of chocolate chips, softness, texture and flavour.

Class 201–THE LAUCKE FLOUR PRIZE Three Chocolate Lamingtons Should be chocolate dipped coated with dessicated coconut, size not exceeding 10cms in length or width, (no jam filling). Judges will be looking at general appearance, size and uniformity, evenness of dip and coconut coating. Texture, softness and flavour will also be scrutinised.

Class 202–THE LAUCKE FLOUR PRIZE Four Yeast Raised Fruited Finger Buns, iced with either fudge icing or fondant. Coconut is optional. Weight should not exceed 100 grams each, length should not exceed 20cm. Judges will be looking for even shape and colour with a soft crust and even finish.

Class 203–THE LAUCKE FLOUR PRIZE Three Yeast Raised Chocolate Donuts Judges will be looking for even colour, minimal fat absorption, texture and crumb softness with a pleasant flavour. Fondant should be evenly applied and glossy.

Class 204– THE LAUCKE FLOUR PRIZE Macarons Six Macarons, French Style Almond Macarons (not Coconut Macaroons), size between 3 cm and 4 cm, all one flavour or different flavours permitted. Judges will be looking for a symmetrical round shape, a soft macaron, not dry, of even colour with an even break around the base. The Macarons will be visually appealing with the filling complementing the flavouring. Taste will contribute to 50% of the final score.


HIGHEST MARK IN SWEET GOODS•Trophy(value$100)sponsoredby


CAKES

A wide range of production methods and differing customer expectations for cakes ensures that each entry must be judged within the customer expectations and production methods for each class.

Class 197–THE LAUCKE FLOUR PRIZE Decorated Gateau Bakery/Cafe' Style Size not to exceed 32cms, *eg blackforest, mudcake style*. An opportunity to showcase your talents. Judges will be looking at the quality of the finish and eye appeal of the Gateau which will be cut and tasted.

Class 198–THE LAUCKE FLOUR PRIZE Decorated Novelty Cake Not to exceed 32 cm in width and 65 cm in height. Must be totally edible. Judges will be looking for creativity and craftsmanship and innovation. Judges may require cake to be cut and tasted.


HIGHEST MARK IN CAKES•Trophy(value$100)


SWEET GOODS

CELEBRITY JUDGE CATEGORY

Each year, as part of the popular acclaim for the Professional Baking Competition at the Royal Adelaide Show, a South Australian Celebrity (or Celebrities) will personally judge all entries in this category. Expect to see famous South Australian/s from the media, sport, arts or tourism and do your best to impress! Be sure to contact Laucke Flour Mills Pty Ltd to learn who they are!

26 PROFESSIONAL BAKING

Class 205–THE LAUCKE FLOUR PRIZE Best Bakery Lunch. Celebrity Judge, two of the same savoury products, two of the same sweet products. These products should be on offer in the Bakery at all times. Pick what you think would impress our celebrity Judge. One of each product will be used for tasting and other for display.


HIGHEST MARK IN BEST BAKERY LUNCH•Trophy(value$100)sponsoredby


APPRENTICE/TRAINEE AWARD

Class 206–THE LAUCKE FLOUR PRIZE Apprentice/Trainee Award Apprentices are to produce and submit 2 of each of the following product types. DANISH PASTRIES 3 x Fruit Filled Danish Pastries, Shape and finish will be competitors choice. *Filling, Finish and Shape must be the same for both Danish Pastries entered.* FRENCH STICKS 3 x 30cm French Sticks Unseeded. Maximum weight 250gms. Judges will award the prize for best aggregate score over the 2 products.


HIGHEST MARK FOR APPRENTICE/TRAINEE•Trophy(value$100)


THE BIA OF SA TROPHY for

THE APPRENTICE SPECIAL INCENTIVE AWARD•Trophy(value$100)sponsoredby

Baking Industry Association of South Australia

SPECIAL AWARDS


THE CHAMPION PRODUCT OF THE SHOWThe Head Judge will select the Champion Product of the Show. This award will be chosen

from one of the first place winners of the six major categories.•Trophy(value$100)sponsoredbyLaucke Flour Mills Pty Ltd

COMPETITIVE EXHIBITORSConditions of Entry

HAZARD REPORTINGCompetitors must notify the Area/Pavilion Supervisor or the Venue Management Office immediately of any hazards detected. Hazards are any situation which has the potential to cause:1. Injury, illness or death to people or animals

either immediately or in the future2. Damage or destruction to property

INCIDENT REPORTINGCompetitors must notify the Area/Pavilion Supervisor or the Venue Management Office immediately an incident occurs which has resulted in:1. The injury, illness or death of any person or

animal 2. The damage, destruction or loss of property3. A near miss incident that could have resulted

in the consequences listed in 1 and 2

WASTE DISPOSALAll waste including liquids must be disposed of responsibly. Storm drains must not be used for the disposal of any waste.

HAZARD MINIMISATIONAll areas must be kept in a clean and tidy order with clearly defined and available access and exit routes at all times. Build up of combustible waste must be avoided.Care must be taken to minimise trip hazards and obstacles that people may walk into. Avoid laying unprotected cables or pipes on or above paths, walkways or roads.

HAZARDOUS MATERIALSThe RA&HS are to be advised of all hazardous materials that are to be brought onto the Showground. Appropriate warning signs and Material Safety Data Sheets (MSDS) will need to be provided before allowing these materials on site.

MEDIA COMMENTSAny public comment on emergencies, incidents or other venue matters should only come from the RA&HS. The key media spokesperson for the RA&HS is the Marketing Manager.

DUTY OF CAREAll competitors have a “Duty of Care” to avoid exposing themselves or other people to situations which could lead to injury. This “Duty of Care” extends to the prevention of damage to property.

LIABILITY AND INDEMNITY1. Release Entry to and remaining on the Showground

is entirely at the risk of the Exhibitor and to the maximum extent permitted by law, the Exhibitor releases the Society (which term includes in this clause the Society’s officers, employees, members and agents), from all claims and demands of every kind resulting from any accident, damage or injury occurring at the Showground, and without limitation, the Exhibitor acknowledges:

(a) the Society has no responsibility or liability for any loss, damage or injury to or caused by any Exhibit;

(b) the Society has no responsibility or liability for any loss, damage or injury to or caused by any Exhibitor, his or her family, invitees and Agents;

(c) the Society has no responsibility or liability for any loss, damage or injury to a Motor Vehicle or any of its contents whilst it is located on the Showground; and

(d) without limiting Regulations 1 (a) and 1 (b) above, the Society has no responsibility or liability for any loss, damage or injury resulting from the sale, treatment, failure to treat, destruction, disposal or other dealing with any Exhibit, or for loss, damage or injury to any personal belongings, equipment or property brought onto the Showground.

2 Indemnity To the maximum extent permitted by law,

the Exhibitor must indemnify and keep indemnified the Society and its officers, employees, members and agents from and against all actions, claims, demands, losses, damages, costs, expenses and liabilities including without limitation, consequential loss and loss of profits for which the Society is or may be or become liable in respect of or arising from:

(a) loss, damage or injury to any person in connection with the Exhibit or the relevant Event;

(b) without limiting Regulation 2(a), loss, damage or injury to any other Exhibit or Exhibitor, his or her family, invitees, Agents, or to the property of the Society, or its members, or to the general public, caused or contributed to or by any act or omission of an Exhibit of the Exhibitor or by the Exhibitor, his or her family, invitees or Agents; and

(c) without limiting Regulation 2(a), loss, damage or injury to the Exhibit, or the Exhibitor, his or her family, invitees, or Agents caused or contributed by an act or omission of an Exhibit of the Exhibitor or by the transportation, feeding or housing of an Exhibit of the Exhibitor.

3 Removal from Showground Without prejudice to any other provision

in these Regulations, where the Society, its officers, employees, members or agents removes an Exhibit, or causes an Exhibit to be removed from the Showground, the Exhibit is removed or caused to be removed entirely at the risk of the Exhibitor. The person or persons removing the Exhibit will be deemed to be the agent of the Exhibitor, and his or her acts and omissions will be deemed to be the acts and omissions of the Exhibitor.

4. Insurance The Society will arrange Compulsory Owner’s

Liability insurance cover for all Exhibitors of Exhibits being animals. The Exhibitor is bound by the terms and conditions of this insurance and by Statutory Duties as defined under the Insurance Contracts Act (1984). Details of the Compulsory Owner’s Liability insurance are set out in the Relevant Schedule

5. Personal effects The Society has no responsibility or liability

for any loss or damage caused to personal belongings, equipment or property which is brought onto the Showground by an Exhibitor, his or her family, invitees or Agents.

EMERGENCY INFORMATIONEmergency information and Emergency Assembly Points for the various animal pavilions and stables will be included with Exhibitor Entry Detail Returns and Notice to Exhibitor mail outs. Competitors should be familiar with these plans.

FIRST AIDDuring the Royal Adelaide Show, St John Ambulance provides First Aid Services but it is suggested that competitors have a basic First Aid kit if minor injuries are a possibility.

RA&HS EMERGENCY FACILITIESFire fighting and other emergency equipment must not be removed or used for any other purpose. Missing or unserviceable equipment should be reported to the Venue Management Office immediately.

SMOKINGThe RA&HS Smoking Code does not permit smoking inside buildings, within 10 metres of a building entrance, around combustibles, during public performances or while handling hazardous materials.

TRAFFIC CONTROLThe RA&HS Traffic Control Code imposes speed restrictions within the Showground. For the duration of the Royal Adelaide Show the speed limit is 10 kph.The use of vehicles inside the Showground is closely managed during the Royal Adelaide Show. Conditions of entry will be provided with the issue of Vehicle Entry Permits.

ELECTRICAL EQUIPMENT1. All extension cords and electrical appliances

must be tested and tagged in accordance with current legislation as per Australian Standards 3760.

2. Power boards with overload protection can only be used at the discretion of the Venue Manager.

3. The use of double adaptors is strictly prohibited.

4. Appliances and power cables must not be used or laid through any area that may become wet.

5. Power cables must not be laid across walkways, paths, roads or any area where damage could occur to the cable.

6. Bar (resistance) heaters are strictly prohibited.7. Light sockets must not be used for any other

purpose

COMPETITIVE EXHIBITORSConditions of Entry

2012 Cookery PS web

Documents

Transcript of 2012 Cookery PS web