Hall of Industries Schedule & Entry Form - Saturday 21 st March 2020
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Hall of Industries
Schedule & Entry Form
Saturday 21st March 2020
www.breamcreekshow.com.auPage 1
Hall of Industries Entry Form
Bream Creek Show Saturday 21st March 2020
Acceptance of completed entry forms closes 6pm Thursday March 19. Late entries will not be accepted.
Delivery of Exhibits: Friday March 20, 9am–6pm or Saturday 7am–8.45am.
Entry is free for all sections.
Please accept the following entries for your annual show which are submitted according to the Rules and Regulations of the Society.
Section Class Exhibit Description Office use
☐ I accept the rules and regulations and understand that exhibits must be collected by 5pm on show day and that
the Show Committee is not responsible for any exhibits that are not picked up.
DELIVERY OF EXHIBITS ON SHOW DAY:
Gate 2 (Previously called Exhibitors Gate) is the only gate allowing vehicle access to the Hall of Industries on show day. This gate is
for pre-purchased ticket holders only. If vehicle access is required to drop off exhibits on Saturday morning please pre-purchase
tickets by filling out the details below.
GATE ENTRY TICKETS Number of children . . . . . @ $5 per child $. . . . . . . . . . .
Number of adults. . . . . . . @ $10 per adult $. . . . . . . . . . .
Number of families. . . . . .@ $30 per family $. . . . . . . . . . .
TOTAL $. . . . . . . . . . .
Seven days needs to be allowed for mail delivery of entry labels and gate tickets, an entry form that is received after Friday 13 March
will be held by the entry secretary for collection when exhibits are delivered. Alternative arrangements can be made where possible.
Please send your completed entry form to:
Name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Email: entrysec@breamcreekshow.com.au
Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Mail: Entry Secretary, Michele Caldwell
Bream Creek Show Society Inc. ...........................................................
PO Box 113
Dunalley, Tas, 7177 Postcode. . . . . . . . . . . . . . . Phone.. . . . . . . . . . . . . . . . . . . . . . . . . .
Phone: 0438 167 500 Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 2
How to enter your exhibits Bream Creek Show – Saturday 21st March, 2020.
Entry forms are available online at www.breamcreekshow.com.au
Completed forms can be delivered, posted or emailed to:
Entry Secretary, Michele Caldwell, PO Box 113, Dunalley, Tas 7177
Email: entrysec@breamcreekshow.com.au; mobile 0438 167 500
Entry forms must be received by the Entry Secretary no later than 6pm Thursday 19th March.
LATE ENTRIES WILL NOT BE ACCEPTED
One entry per person for Photography (section E), Junior Exhibitors (section L) and Schools (section M).
Two items may be entered in all other classes.
Sections L is for individual and/or family junior exhibitors aged up to 16 years.
Section M is for SCHOOLS ONLY.
Prepare your entry
Once processed by the Entry Secretary, you will receive a "Confirmation of Entry" and a label for each exhibit. The label
must be securely attached to your exhibit and clearly visible.
Entry conditions relating to specific classes can be found in the ‘Rules and Regulations’ for each section.
Deliver your exhibits
Exhibits may be delivered to the show pavilion between 9:00am & 6:00pm on Friday 20th or between 7:00 & 8:45am on
show day.
Exhibitors needing vehicle access to the showground on show day to deliver exhibits must have a pre-purchased ticket
and use Gate 2 (previously the Exhibitors Gate).
On the day
All exhibitors must have a gate ticket for entry to the show grounds.
Gate tickets may be pre-purchased by contacting the entry secretary on 0438 167 500 or are available at gates 1 and 3
on show day.
Collection
A “Confirmation of Entry” form must be presented before any exhibit can be collected or prize money paid out.
Exhibits can be collected after 4 pm on show day when prizes and prize money can be collected from the Office. The
committee cannot accept any responsibility for exhibits or prize money not collected by 5.00 pm on show day.
Section M (SCHOOLS ONLY)
All exhibits in this section must be entered, delivered and collected by an authorised school representative.
Prize certificates and prize money will not be given to individual children but must be collected by the school
representative.
Every care will be taken when handling exhibits but no responsibility will be accepted.
The decision of the judges will be final and prizes of less value than those fixed by the committee may be awarded.
Prizes may be withheld altogether if the exhibits are considered unworthy.
Any protest entered into must be lodged before 3:45 pm on show day at the Secretary’s Office and accompanied by
one-third of the value of the prize, which will be forfeited if the protest is deemed frivolous.
Prizes
First prize will be $5, second prize $3, and third prize $1 unless stated otherwise.
Prize awarded for the Highest Aggregate score in each section (1st=5 points, 2nd=3 points, and 3rd=1 point).
Prize awarded for the Best Exhibit in each section if considered worthy.Page 3
Section A: Knitting and Crocheting
Rules & Regulations
1. All items must be exhibitor’s own work and no more than 3 years old.
2. An exhibit, which has won a prize at a previous Bream Creek Show, may not be entered.
3. Label must be attached securely on articles.
4. Machine made bands are allowed.
A-A: Knitting
A1 Adult hand knitted garment A7 Hand knitted rug/throw/bedspread
A2 Child hand knitted garment, up to 8 years A8 Covered coat hanger
A3 Infant hand knitted garment, up to 2 years A9 Any other hand knitted article
A4 Infant hand knitted bootees and/or bonnet A10 Any machine knitted article
A5 Hand knitted shawl/cot/pram cover A11 Any article using hand spun wool or other
A6 Hand knitted accessory, e.g. fibre
scarf/gloves/socks/beanie
Knitting Helpful Hints
• Judged on quality of knitting, tension, style, trend and cleanliness.
• Tension should be firm but elastic.
• Knitting should be evenly balanced on each side of garment with no large holes showing.
• No mistakes in pattern and patterns should match at seams.
• Correct proportions of parts of garment.
• Buttons must fit in buttonholes and be sewn on with the same yarn used as the garment.
• Seams should be flat, inconspicuous, strong and elastic.
• Casting off and on should be even.
A-B: Crochet
A12 Adult garment A18 Rug/throw/bedspread
A13 Child garment, up to 8 years A19 Covered coat hanger
A14 Infant garment, up to 2 years A20 Table runner
A15 Infant bootees and/or bonnet A21 Any other crocheted article
A16 Shawl, cot or pram cover A22 Any article using hand spun wool or other
A17 Accessory e.g. scarf/gloves/socks/beanie fibre
Crochet Helpful Hints
• Should be neat and clean, well pressed with good shape and proportion.
• Tension should be firm and even so design holds its shape.
• Suitable thread ply for design and purpose.
• Firm, strong, inconspicuous joins.
• Flat, strong, elastic side seams, with patterns matching at seams.
• Stitches should show variety and a degree of difficulty.
The Joan Mary Hazell Prize
This prize is awarded to the entrant with the highest aggregate points in sections A, B & C
in memory of Joan Mary Hazell (nee Kingston) and is donated by Audrey Hazell.Page 4
Section B: Needlework
Rules & Regulations
1. All items must be exhibitor's own work and no more than 3 years old.
2. An exhibit, which has won a prize at a previous Bream Creek Show, may not be entered.
3. Label must be attached securely on articles.
B-A: Sewing
B1 Machine sewn adult garment B6 Garment in stretch material
B2 Machine sewn child garment, up to 8 yrs. B7 Any other machine sewn article
B3 Machine sewn infant garment, up to 2 yrs B8 Any hand sewn article
B4 Machine sewn apron B9 Any hand and machine sewn article
B5 Machine sewn sleepwear
B-B: Decorative needlework
B10 Hand embroidered article B14 Wool tapestry
B11 Machine embroidered article B15 Silk tapestry
B12 Hand and machine embroidered article B16 Applique, any article
B13 Cross-stitch B17 Any other article
B-C: Patchwork/Quilting
B18 Pieced quilt, (hand or machine pieced and B22 Patchwork, (hand or machine pieced. Not
hand quilted) – any bed size quilted) – any bed size
B19 Pieced quilt, (hand or machine pieced and B23 Patchwork, (hand or machine pieced. Not
hand quilted) – small quilted) – small
B20 Pieced quilt, (hand or machine pieced and B24 Wall hanging, quilt
machine quilted) – any bed size B25 Wall hanging, patchwork
B21 Pieced quilt, (hand or machine pieced and B26 Tableware – eg place mat, table runner
machine quilted) – small B27 Any other article
Needlework Helpful Hints
• Seams, darts, hems, fastenings, general finishing, neatness and cleanliness should be considered.
• Buttonholes should be evenly spaced, neat, durable, decorative and not bulky. Necklines, including collars
should have seams well trimmed, graded and clipped. Sleeve seam allowance should be neatly trimmed.
• Lining and interfacing should suit garment and be well positioned with no puckering. Backs should be neat
and tidy. Embroidery should be clean and fresh and tension of stitches even. No knots, loose ends or loops.
• A quilt is three layers of fabric held together at regular intervals by stitching or some other means.
• A patchwork is a cloth made by sewing together a lot of smaller pieces with different patterns and colours.
The Hall of Industries would like to thank:
• our sponsors and prize donors who will be individually acknowledged in our
post-show newsletter.
• our stewards and judges who volunteer their time on show day.
Our continued success relies on your support.Page 5
Section C: Novelty Handcraft
Rules & Regulations
1. All items must be exhibitor’s own work and no more than 3 years old.
2. An exhibit, which has won a prize at a previous Bream Creek Show, may not be entered.
3. Label must be attached securely on articles.
C-A: Tea cosies
C1 Knitted C3 Novelty
C2 Crocheted
C-B: Toys
C4 Hand-made soft toy C7 Doll dressed in knitted or crocheted
C5 Teddy bear clothes
C6 Knitted toy or doll C8 Cloth country doll - rag doll
C-C: Other novelty item
C9 Tote bag C11 Millinery
C10 Cushion C12 Open - article not eligible in any other class
Section D: Creative Arts and Craft
Rules & Regulations
1. All items must be exhibitor’s own work and no more than 3 years old.
2. An exhibit, which has won a prize at a previous Bream Creek Show, may not be entered.
3. Label must be attached securely on articles. All pictures, plaques and wall hangings must be wired for
safety in hanging. Please use wire or heavy cord. Saw tooth hangers will not be accepted.
D-A: Artwork
D1 Water colour painting D5 Charcoal sketch
D2 Oil or acrylic painting D6 Collage
D3 Still life, any medium D7 Open class, any other media or subject
D4 Drawing, any medium
D-B: Crafts
D8 Card making (set of 3), greeting cards D18 Mosaics
D9 Ceramics D19 Scrapbooking - double page spread,
D10 China Painting presented in clear plastic sleeves, creatively
D11 Felting joined
D12 Hand weaving D20 Woodwork
D13 Hand spun skein of wool or other fibre, D21 Open - other article not eligible in any other
approx. 25gm class, basketry, beading, paper tole, quilling,
D14 Folk Art tatting etc
D15 Jewellery D22 Any useable item made by recycling any
D16 Leatherwork type of plastic
D17 Metalwork
New in 2020: Recycled Plastic Prize!
Class D22: Any useable item made by recycling any type of plastic - First Prize $75Page 6
Section E: Photography
Rules & Regulations
1. All items must be exhibitor’s own work and no more than 3 years old. Only 1 entry per person per class.
2. An exhibit, which has won a prize at a previous Bream Creek Show, may not be entered.
3. Labels provided must be firmly attached to the front of the exhibit on the lower right hand corner.
4. Class 1 "Collection of 4" must be mounted on black A3 cardboard (297mm x 420mm).
5. Class 2 "Panoramic" longest edge 300mm; maximum height 150mm.
6. All other entries to be mounted on black A5 cardboard (148mm x 210mm).
E: A: Photography
E1 Collection of 4 with a linked theme, E7 Seascape, landscape, cityscape
Mounted on A3 (297mm x 420mm) E8 Sunrise, sunset
E2 Panoramic, Max length 300mm; height E9 Historical
150mm E10 Bream Creek Show
E3 Domestic animals E11 Colour portrait
E4 Wildlife or birds E12 Monochrome portrait
E5 Flora E13 Humorous
E6 Rural E14 Digitally manipulated
Photography Helpful Hints
• A good photograph is made up of 3 things - exposure, composition and subject.
• It needs to tell a story, have a detailed focal point and background or foreground to help tell that story.
• Don't be afraid to edit your photo to enhance your entry. Crop to remove any undesired elements that are
not critical to the story, i.e. make sure there are no distracting objects. It needs to be in focus – especially
in the critical area, unless intentionally done to enhance your entry. Horizons need to be straight, unless
it's clearly at an angle for intentional effect. Panorama is a class for a wide angle view of subject.
Section F: Alcoholic Beverages
Rules & Regulations
1. Open to all including winemakers/wineries. All wines must be made from fruit grown in Tasmania.
2. 1 bottle per entry. Wine from different vintages may be entered in the same class.
3. All entries must be identified with the supplied show label, commercial labels need not be covered.
4. A permanent label must show type of fruit and vintage.
F-A: White wine (Grape Derived)
F1 Sparkling F4 Chardonnay
F2 Riesling F5 Other White Wine
F3 Pinot Gris/Grigio
F-B: Red Wine (Grape Derived)
F6 Pinot Noir, less than 3 years old F8 Other Red Wine
F7 Pinot Noir
F-C: Fruit Wines and Liqueurs
F9 Fruit Wine (other than grape derived) F10 Liqueur
F-D: Ciders, Beers and Similar
F11 Apple Cider F15 Dark and Bitter Ale
F12 Pear Cider F16 Stout
F13 Other Cider F17 Other
F14 Light AlePage 7
Section G: Fruit and Nuts
Rules & Regulations
1. All items must be grown by the exhibitor. All fruit to be judged on commercial value with stalks attached.
2. There must be the correct number of items on plate per class.
3. Class items to be uniform in size, shape and colour. Judged on presentation, freshness, & good colour.
G-A: Fruit and Nuts
G1 Collection of apples, 3 varieties, 3 of G11 Packham pears (3)
each G12 Pears, any other variety (3), to be named
G2 Largest apple G13 Plums, any variety (3)
G3 Fuji (3) G14 Peaches, any variety (3)
G4 Golden delicious (3) G15 Figs, any variety (3)
G5 Granny Smiths (3) G16 Quinces, any variety (3)
G6 Jonagold (3) G17 Bunch of grapes
G7 Red delicious (3) G18 Any other fruit (3)
G8 Apples, any other variety (3), to be named G19 Basket of fruit, mixed variety
G9 Berries (punnet) G20 Home dried produce (6 pieces)
G10 Lemons (3) G21 Container of nuts
Section H: Vegetables
Rules & Regulations
1. All items must be grown by the exhibitor. In classes 31 and 32, exotic vegetables need to be named.
2. Class 34 is open to first time exhibitors only.
H-A: Vegetables
H1 Beans, runner (bunch) H19 Pumpkin, grey
H2 Beans, any other variety (bunch) H20 Pumpkin, yellow
H3 Beetroot, round (3) H21 Rhubarb, (3 stalks)
H4 Carrots, baby variety (3) H22 Silver beet, (3 stalks)
H5 Carrots, long variety (3) H23 Sweetcorn, (3)
H6 Carrots, other variety (3) H24 Tomatoes, bush (3)
H7 Carrot, largest H25 Tomatoes, stake (3)
H8 Garlic, bulbs (3) H26 Tomatoes, cherry (punnet)
H9 Garlic, braid H27 Zucchini, (3)
H10 Lettuce H28 Cucumber, (3)
H11 Mushrooms H29 Chilli, red (3)
H12 Onions, any variety (3) H30 Chilli, green (3)
H13 Parsnips, (3) H31 Freakiest vegetable
H14 Potatoes, coloured skin (approx. 3 kg) H32 Any other variety of vegetable
H15 Potatoes, white skin (approx. 3 kg) H33 Collection of vegetables
H16 Potato, largest H34 Newcomer's vegetable collection,
H17 Pumpkin, butternut Prizes: 1st: $30.00; 2nd: $15.00; 3rd: $5.00
H18 Pumpkin, green
Vegetables Helpful Hints
• Judging is on presentation, freshness and colour, so entries should be uniform in size, shape and colour.
• If delivering the day before, remove all tops/leaves as they wilt overnight and do not look as fresh for
judging (i.e. beetroot, carrots, parsnips, and rhubarb).
• A collection should contain vegetables only (no fruit or nuts).Page 8
Section I: Flowers
Rules & Regulations
1. Cut flowers must be grown by the exhibitor.
2. Cut flowers must have own foliage, and will be judged on quality and freshness of bloom.
I-A: Cut Flowers
I1 Australian natives I6 Hydrangeas
I2 Dahlias I7 Herbs
I3 Daisies I8 Annuals, one variety, 3-5 stems, not
I4 Fuchsias otherwise listed
I5 Geraniums/pelargoniums I9 Flowers, any other, one variety, 3-5 stems
I-B: Floral Art
I10 Miniature arrangement, 13cm high & wide I16 Dried arrangement, wreath or basket
I11 Foliage arrangement I17 Posy, flowers to be small
I12 Container of arranged flowers I18 Cactus in a pot
I13 Mantel arrangement (frontal effect) I19 Succulent potted garden, in recycled object
I14 Arrangement in unusual container eg boot, shoe, teapot, or teacup
I15 Creative design using 1 flower and I20 Arrangement of vegetable or fruit art
container, only foliage allowed, no
accessories i.e. stones or man-made items
Flowers Helpful Hints
• All plant material should be in good, fresh condition and have balance and harmony and no blemishes.
• Flowers should be in proportion to the container, i.e. miniature arrangement in small container.
• Containers should have a firm foundation and enhance the arrangement. Bottles & jars not to be used.
• Foliage arrangements to be properly arranged using aids such as an oasis and/or wires.
• Needle aids, oasis, and/or wires should be covered.
• Arrangement to be 11/2 times height of container and the diameter not to exceed 31/2 times the container.
JM Dunbabin Memorial Prize
This prize is awarded to the entrant with the highest aggregate points in the Hall of
Industries. It is donated by Jim’s family in memory of his contribution to the Bream Creek
Show over many years.
Gwen Jacobson Memorial Prize
This prize is awarded to the entrant with the highest aggregate points in vegetable section.
It is donated by Mrs Daphne Jacobson and her daughters, in memory of Mrs Gwen
Jacobson.Page 9
Section J: Cookery
Rules & Regulations
1. All items must be exhibitor’s own work.
2. All exhibits to be on white paper/plastic plates/bowls. Please use the smallest possible.
3. The label must be attached to the plate, not the plastic cover.
4. Exhibits must not be cream-filled or contain meat or fish products. All pastry must be homemade.
J-A: Traditional
J1 Tin baked loaf of white bread J19 Rum balls (4)
J2 Tin baked loaf of mixed grain bread J20 Lemon meringue pie
J3 Plain scones (4) J21 Apple pie
J4 Sweet fruit scones (4) J22 Meringue, unfilled
J5 Shortbread (4) J23 Cheesecake - baked
J6 Small meringues (4) J24 Cheesecake - unbaked
J7 Anzacs (4) J25 Sponge sandwich, unfilled, not iced
J8 Kiss biscuits (4), iced and jam filled J26 Chocolate sponge sandwich, unfilled, iced
J9 Rock cakes (4) J27 Victoria sponge cake, raspberry jam filling
J10 Lamingtons (4), unfilled J28 Chocolate cake, iced
J11 Cream puffs (4), unfilled J29 Orange cake, iced
J12 Cup cakes (4), iced and decorated J30 Banana cake, not iced
J13 Savoury muffins, no meat product (4) J31 Carrot cake, not iced
J14 Sweet muffins (4) J32 Cinnamon tea cake
J15 Pikelets (4) J33 Fruit loaf, nuts allowed
J16 Cooked slice (4) J34 Sultana cake, not iced
J17 Uncooked slice (4) J35 Plum pudding
J18 Coconut ice (4) J36 Decorated novelty/special occasion cake
J-B: Contemporary
J37 Savoury pull-apart, garlic, cheese & herb J45 Chocolate mud cake
J38 Focaccia, 15cmx15cm, 4 cm height J46 Chocolate cake - MEN ONLY, iced
J39 Loaf of gluten-free bread, attach list of J47 Biscuits (4), own recipe - attach to plate
ingredients to plate J48 Confectionery (4), own recipe - attach to
J40 Small plate of homemade dried pasta plate
J41 Jar of homemade breakfast cereal, attach J49 Cake or slice containing at least one
recipe to jar vegetable, attach recipe to plate
J42 Gluten-free muffins (4), attach recipe to J50 Newcomer's cookery collection - open to
plate first time exhibitors, collection of any 3
J43 Bliss balls (4) cookery items from this section. Prizes: 1st:
J44 Gluten-free cake, attach recipe to plate $30.00; 2nd: $15.00; 3rd: $5.00
The Spaulding Prize
J36 Decorated novelty/special occasion cake is judged on appearance only. The Spaulding Prize is awarded to the
winner of this class in memory of Mrs Annie Spaulding; Mrs Gertrude Spaulding; Mrs Dorothy Duggan (nee Spaulding)
and Mrs Frances Spaulding (nee Curle). This prize is donated by Libby Doddridge.
The Bream Creek Farmers Market Community Baker’s Stall
The BCFM Community Bakers stall is providing a prize of $50 each to the winners of Sections J1 and J2.Page 10 Cookery Helpful Hints J1 and J2: Bread. No cracks or bumps, golden brown colour, overhang. Even fine crumb with no tunnelling. Easily cut and moist, tender soft velvety texture with no taste of yeast. not crumbly, velvety texture. No cake rack marks. J3 and J4: Scones Should be well risen with even sides, J29 Orange cake – Iced, level or slightly rounded, top should smooth top and evenly browned top and bottom, tender be even & unbroken. Even, golden brown colour. No spotting. crust, no flour spots or excess flour on base. Uniform in size Outside should be smooth. Straight sides with no overhang. and shape approximately 5cm in diameter. Even, fine crumb with no tunnelling. Easily cut and not J5 Shortbread Uniform in shape and size. Smooth outer crumbly, velvety texture. No cake rack marks. Orange flavour surface, no crustiness. Texture fine and crisp and an even to be dominant. delicate straw colour throughout. J30 Banana cake – Not iced, level or slightly rounded, top J6 Small meringues uniform in shape and size should be should be even & unbroken. Even golden brown colour. No glossy, smooth and well puffed. Should not weep or be sticky spotting. Outside should be smooth. Straight sides with no or sugary. The interior should be dry, fine and tender. The overhang. Even fine crumb with no tunnelling. Easily cut and outside should be smooth and not broken. not crumbly, velvety texture. Banana flavour to be dominant. J7 Anzacs Uniform in shape and approx. 5 cm in diameter, J31 Carrot cake – Not iced, level or slightly rounded, top even perfectly cooked, fine and crisp. & unbroken. Even golden brown colour. No spotting. Outside J8 Kiss biscuits should be approx. 5 cm in diameter, even in smooth. Straight sides with no overhang. Even fine crumb size not too thick. Firm and crisp, smooth and not broken. with no tunnelling. Easily cut and not crumbly, velvety texture Jam filled with no jam drips. Thin smooth icing. taste true to type. No cake rack marks. J9 Rock cakes should be approx. 4 cm in diameter, evenly J32 Cinnamon tea cake No cake rack marks, baked in a 18cm distributed fruit, perfectly cooked with great flavour. tin. J10 Lamingtons Uniform in shape and size. Icing should lightly J33 Fruit loaf - Nuts allowed loaf tin, fruit evenly distributed, cover- not penetrate. Coconut should be fine and clean evenly cooked. No cake rack marks. J11 Cream puffs approx. 5 cm in diameter, firm & crunchy on J34 Sultana cake - Un-iced. Fruit evenly distributed evenly the outside & soft in the middle. Uniform in shape and size. cooked. No cake rack marks. J12 Cupcakes - Iced and decorated, uniform in shape & size J35 Plum pudding. Fruit evenly distributed. J13 and J14 Muffins. Uniform in shape and size with a light J36 Decorated novelty/special occasion cake. texture. Well cooked with good flavour. J37 Savoury pull-apart: garlic cheese & herbs, golden brown, J15 Pikelets uniform in shape and size. moist, tender soft velvety texture with no taste of yeast. J16 Cooked slice uniform in shape and size, well cooked (not J38 Focaccia, 15cmx15cm, 4 cm or less in height. over or under) with good flavour. J39 Loaf of gluten-free bread, attach list of ingredients. J17 Uncooked slice uniform in size with good flavour. J40 Small plate of homemade dried pasta approx. 100 grams J18 Coconut ice uniform in size, about 2cm, not too thick with of fettuccini dried, firm& even size & pale yellow. good flavour. Don’t colour pink too brightly. J41 Jar of homemade breakfast cereal should be evenly J19 Rum balls uniform in size, nicely rounded, not too big, toasted with a good mix of fruit and nuts to oats. Good approx. 3 cm in diameter. flavour of oil, nuts, dried fruits and seeds. Approx 4 serves J21 Apple pie - Puff pastry must be homemade, stewed presented in a clean jar with a removable lid. Attach recipe to apple. Pastry well cooked. Pastry should be tender and not jar. leathery. Edges should be even and unbroken. No fatty taste. J42 Gluten-free muffins (4), attach recipe to plate. J22 Meringue – Unfilled. Should be glossy, smooth & well J43 Bliss balls nicely rounded and uniform in shape and size. puffed. Should not weep nor be sticky and sugary. Interior Approx 3cm in diameter with a good flavour. should be dry, fine & tender. Outside smooth & not broken. J44 Gluten-free cake, attach recipe to plate. J25 Sponge sandwich - Unfilled, not iced. Should be light J45 Chocolate mud cake. Made with chocolate. Should be golden brown, well risen and have good volume with no level or slightly rounded top and evenly cooked. cracking or shrinking and straight sides. No cake rack marks. J46 Chocolate cake - MEN ONLY - Iced level or slightly J26 Chocolate sponge - Unfilled and iced. Should be golden rounded, top should be even and unbroken. Even golden brown, well risen and have good volume with no cracking or brown colour. No spotting. Outside should be smooth. shrinking and straight sides. No cake rack marks. Straight sides with no overhang. Even fine crumb with no J27 Victoria sponge cake - Raspberry jam filling, no icing tunnelling. Easily cut and not crumbly, velvety texture. sugar. Should be light golden brown, well risen and have good J47 Biscuits (4), Own recipe - attach recipe to plate. volume with no cracking or shrinking and straight sides. No J48 Confectionery (4), Own recipe - attach recipe to plate. cake rack marks. Jam to feature. J49 Cake or slice containing at least one vegetable, attach J28 Chocolate cake - Iced. Ordinary chocolate cake, made recipe to plate. with self-raising flour and cocoa. Level or slightly rounded, J50 Newcomer's cookery collection - Open to first time top should be even & unbroken. Even golden brown colour. exhibitors, collection of any 3 cookery items from section J. No spotting. Outside should be smooth. Straight sides with no
Page 11 Section K: Home Industries Rules & Regulations 1. All items must be exhibitor’s own work. Exhibitor labels to be on jar. No commercial labels. 2. Cellophane or a screw top lid may be used. If using a screw lid add your entry number to the top. 3. Jams/relishes/sauces etc. to be named. 4. Syrups in class 28 must be mixed to drinking consistency and named. 5. Judged on presentation, taste and texture. 6. 1 egg from each carton will be cracked for judging and display. K-A: Home Industries K1 Collection of jams, 4 varieties K17 Chutney K2 Apricot jam K18 Pickles K3 Blackberry jam K19 Tomato sauce K4 Cherry jam K20 Chilli sauce K5 Marmalade K21 Any other sauce K6 Plum jam K22 Pesto K7 Raspberry jam K23 Pickled vegetables or nuts K8 Strawberry jam K24 Fermented vegetables, eg sauerkraut K9 Any other jam, to be named on jar K25 Jar of olives K10 Fruit jelly K26 Olive oil K11 Fruit paste, spread or butter K27 Salad dressing/oil K12 Fruit mince K28 Non-alcoholic beverage/ fruit syrup, attach K13 Fruit vinegar recipe with mixing instructions K14 Preserved fruit in syrup (bottle) K29 Brown hen eggs (6), in egg carton K15 Honey K30 White hen eggs (6), in egg carton K16 Relish K31 Any other eggs (6), in egg carton Home Industries Helpful Hints • Use clean jars and neat labelling. Use same shaped jar for a collection. Products should be true to type, with good flavour and colour. Exhibits should be neatly covered and labelled with date when cooked. • Jams and Jellies should be filled to the top with no more than 5mm head space. There should be no scum, mould, blemishes or sugar crystals. • Jam should be well set, not stiff, and look freshly made. • Jelly should be clear. Colour should be bright and flavour should be typical of fruit used. • Relish is an accompaniment made with vegetables or fruit, sugar and vinegar flavoured with spices usually curry and mustard. It should not need to be thickened. It should be flowing, but not runny, with refreshing flavour, tending to be sweet and spicy. • Chutney was originally an accompaniment for curry; it is made from fruit or vegetables and usually includes sultanas and spices including cloves. It should be bright colour and texture should be smooth and soft. Dark chutney should not be muddy. • Pickle is usually of the Piccalilli type made from green tomatoes and /or other vegetables and takes its colour and flavour from turmeric and mustard. It is usually thickened. The vegetable or fruit pieces should retain their shape and colour, but not be too thick or thin. • Pickled vegetables are cut into pieces then usually salted, then pickled in clear, sweetened, spiced vinegar. White vinegar gives a brighter colour. • Sauces should have a smooth texture, flowing consistency - not watery.
Page 12 Section L: Individual and Family Junior Exhibitors (under 17) Rules & Regulations 1. All items must be exhibitor’s own work. 2. One entry per person per class. All entrants must be under 17 years on Show day. 3. Cookery items to be on white disposable plates. Labels must be attached to the plate, not plastic cover. 4. Photographs must be taken by exhibitor and mounted on A5 (148mm x 210mm). L-A: Exhibitors up to 4 years L1 Drawing L4 Item made with playdough L2 Painting L5 Duplo construction L3 Collage, maximum 500 mm square L6 Chocolate balls L-B: Exhibitors 5 to 8 years L7 Drawing L13 Decorated funny face biscuits L8 Painting L14 Dried pasta L9 Craft item L15 Salad dressing L10 Decorated bird's nest L16 Bunch of flowers in interesting container L11 Shell mobile L17 Fruit/Vegetable sculpture L12 Original Lego construction L18 Plant, any variety grown and exhibited in a pot L-C: Exhibitors 9 to 12 years L19 Drawing L31 Photograph - animals L20 Painting L32 Chocolate cake (iced) L21 Artwork using seeds, e.g. mosaic, necklace L33 Anzacs (4) L22 Decorated bird's nest L34 Kiss biscuits (4) L23 Shell mobile L35 Bliss balls (4) L24 Original Lego construction L36 Savoury bread L25 3 dimensional art item (clay, wood or metal) L37 Salad dressing L26 Item made from recycled materials L38 Arrangement of flowers L27 Paper Mache L39 Vegetable - any variety, grown & exhibited in a pot L28 Soft toy or hand puppet using any media L40 Fruit/vegetable sculpture - matchsticks, L29 Photograph - people toothpicks allowed. L30 Photograph – places L41 Decorated vegetable L-D: Exhibitors 13 to 16 years L42 Drawing L54 Photograph - animals L43 Painting L55 Photograph - digitally manipulated L44 Multimedia L56 Photograph - any other L45 3 dimensional art item (clay, wood, or metal) L57 Chocolate cake (iced) L46 Sculpture made from recycled materials L58 Anzac biscuits (4) L47 Soft toy or hand puppet using any media L59 Kiss biscuits (4) L48 Applique/stitchery/beadwork L60 Bliss balls (4) L49 Jewellery L61 Savoury bread L50 Knitted or crocheted item L62 Dried pasta L51 Desktop publishing and design L63 Salad dressing L52 Photograph - people L64 Plant, any variety, grown & exhibited in a pot L53 Photograph - places Cookery encouragement prize! Donated by Maria Woolley as a memorial to Mrs V C Woolley. This prize will be awarded to the best cookery exhibit in the 13 to 16 year age group (category L-D).
Page 13
Section M: School Entries (LIL to Grade 10)
Rules & Regulations
• All items must be completed at school and must be student's own work.
• One entry per student each class.
• Cookery items to be on white disposable plates. Labels must be attached to the plate, not plastic cover
• Photographs must be taken by exhibitor and mounted on A5 (148mm x 210mm).
• Maximum exhibit size A3.
• All other rules as for adults.
• School Only entry form must be completed and returned to the Entry Secretary 1 week prior to show day.
• Students will not be entered individually, but will be entered under the teacher's name.
• Students name and school must be clearly shown on the bottom right hand corner of the back of each
exhibit.
• Entry labels will be posted to the teacher & must be attached to the front of each exhibit before delivery.
• Failure to adhere to these rules will mean the entry will not be judged.
• All exhibits must be entered, delivered and collected by an authorised school representative.
• 1st, 2nd and 3rd certificates and prize money will be awarded in each class, but can only be collected by an
authorised school representative.
M-A: LIL (Launching into Learning) M-G: Grade 4
M1 Artwork M19 Drawing
M2 Playdough sculpture M20 Painting
M3 Any cookery item M21 Collage
M-B: Kindergarten M-H: Grade 5
M4 Drawing M22 Drawing
M5 Painting M23 Painting
M6 Collage M24 Collage
M-C: Prep M-I: Grade 6
M7 Drawing M25 Drawing
M8 Painting M26 Painting
M9 Collage M27 Collage
M-D: Grade 1
M-J: Grade 7
M10 Drawing
M28 Drawing
M11 Painting
M12 Collage M29 Painting
M-E: Grade 2 M-K: Grade 8
M13 Drawing M30 Drawing
M14 Painting M31 Painting
M15 Collage
M-L: Grade 9
M-F: Grade 3
M32 Drawing
M16 Drawing
M33 Painting
M17 Painting
M18 Collage M-M: Grade 10
M34 Drawing
M35 PaintingYou can also read
