Awards Released

Sunday, September 29, 2019 4:00 – 6:00pm Veteran’s Building

Note: Baked goods and confections will be auctioned off during the Southern New Mexico State Fair Bake Sale. However, ribbons and prizes for these entries will be available for pick-up on Sunday. Persons demanding early release will forfeit any prizes or ribbons with the following exceptions: Youth exhibitors who also exhibit livestock may pick up their entries in accordance with the following schedule upon presenting a signed Livestock Release Form.
12:00 PM – Catron, Grant, Hidalgo, Valenica, Bernalillo and Socorro Counties 
1:00 PM – Sierra, Otero, El Paso and Luna Counties 
2:00 PM – Dona Ana County T
Those without a signed Livestock Release Form who wish to pick up their entries early will forfeit their ribbons and cash prizes.

1. Exhibitors must live in Doña Ana, Bernalillo, Catron, Grant, Hidalgo, Luna, Otero, Sierra, Socorro, Valencia or El Paso Counties
2. All entries must be the work of the exhibitor and must have been made after the close of last year’s fair.
3. Any item that is entered and deemed by the Superintendent to be in bad taste, will not be accepted.
4. Entries should be displayed on sturdy DISPOSABLE (NON-RETURNABLE) plates or containers. All decorations and containers entered for competition in this section becomes part of the item when auctioned at the SNMSFR Bake Sale.
5. Mixes are discouraged. Made-from- scratch items are expected. (Exception is Lot 10 in which items are judged on appearance only.)
6. REFRIGERATED ITEMS ARE STRONGLY DISCOURAGED. (fresh fruit, whipped cream, crème cheese, 3-milk cake, etc.). They cannot be auctioned at the bake sale and are not eligible for a monetary or premium award.
7. JUDGING: Specific judging criteria are listed below each lot name. Keep criteria in mind when submitting entries. Many entries require a certain number of items to judge uniformity. If the correct number of pieces are not submitted, the entry will receive substantial deductions.
8. All entries will be judged according to age group. The age or Division must be on the entry form.
IF THE AGE IS NOT ON THE ENTRY FORM, THE ENTRY WILL BE JUDGED IN THE ADULT DIVISION.

9. The Superintendent may at his or her discretion, declare a new class in any lot to aid the judges in the separation of entries.
10. Every precaution will be taken to protect exhibits, but the fair will not be responsible for loss or damage. The owner’s themselves must take the risk of exhibiting them.
LOT 1 – YEAST BREAD AND ROLLS 
Yeast breads will be judged as follows: volume (light for size), shape, flavor (well-blended), pleasant smell (not yeasty), crust (tender & evenly brown), texture (moist & tender).

LOT 2 – QUICK BREAD (One loaf or six rolls, biscuits, or sopapillas)
Quick breads will be judged as follows: shape appropriate for type, even color, texture (moist & tender, no tunnels or holes), rich flavor.
FS 201. Nut Bread 
FS 202. Fruit Bread 
FS 203. Vegetable Bread 
FS 204. Biscuits
FS 205. Muffins 
FS 206. Cornbread 
FS 207. Tortillas
FS 208. Cake Donuts 
FS 209. Sopapillas
FS 210. Coffeecake
FS 211. Scones 
FS 212. Miscellaneous

LOT 3 – COOKIES (twelve)
Cookies will be judged as follows: appearance (evenly browned), flavor (delicate & well-blended), texture characteristic of type, uniform shape, size & color
FS 301. Drop, Chocolate Chip
FS 302. Drop, Oatmeal
FS 303. Drop, Sugar
FS 304. Drop, Chocolate
FS 305. Drop, Other
FS 306. Molded, Sugar
FS 307. Molded, Biscochitos
FS 308. Molded, Peanut Butter
FS 309. Shaped or Molded
FS 310. Sandwich or Filled
FS 311. Frosted
FS 312. Cookie Press or Spritz
FS 313. Refrigerator or Sliced
FS 314. Bars
FS 315. Brownies
FS 316. Miscellaneous

LOT 4 – CAKES ICED & UNICED (one whole cake) 
Note: No refrigerated cakes (i.e. whipped cream fillings, cream cheese frostings, fresh fruit)
Cakes will be judged as follows: appearance (shape & size), volume (light in weight for size), crust (uniced smooth & uniform),
crumb (color, texture, fineness), frosting (glossy, not granulated, flavor soft, not sticky, suitable flavor).

LOT 5 – PASTRIES & PIES (NO CREAM, CUSTARD, PUMPKIN OR REFRIGERATED PIES OR PASTRIES)

LOT 6 – CANDY (twelve pieces) 
Candy will be judged as follows: appearance (uniform size & shape), consistency (smooth and creamy), delicate flavor and smell.

LOT 7 – PECAN WORLD (Baked Goods featuring primarily pecans)
FS 701. Cookies (12) 
FS 702. Fancy Nuts (12) 
FS 703. Pies (1) / Pastries (6)
FS 704. Candy (12) 
FS 705. Cakes (1) 
FS 706. Bread (loaf or 3 mini) 
FS 707. Miscellaneous

LOT 8 – CHOCO-HOLICS DELIGHT (Baked Goods featuring primarily chocolate)
FS 801. Cakes (1)
FS 802. Brownies (12)
FS 803. Candy (12) 
FS 804. Cookies (12)
FS 805. Miscellaneous

LOT 9 – DIETARY CONSIDERATIONS

Decorated Cakes Novelty Items are not eligible for the Blue Ribbon Baker Award (only Lots 1 – 9) but are eligible for the Decorated Creations Award. Items in Lot 10 will be judged on appearance only (will not be tasted). The base of the “cake” in 10B may be made from anything edible. All items in Lots 10 WILL BE AUCTIONED Wednesday evening at the Bake Sale. Cakes need to be displayed on a sturdy board or tray preferably no larger than 2” surrounding the item.

LOT 10 – DECORATED CAKES & NOVELTY ITEMS (see note above)
All decorated items will be judged on neatness, decorating technique, design, color, and creativity.