2017 Williamson County Youth Fair
Rules & Guidelines
Will be Held at:
Williamson County Expo Center
210 Carlos G. Parker Blvd.
Taylor, Texas
http://williamson.agrilife.org/home/williamson-county-youth-fair-2/
For questions not answered in this guide please contact
Janice Knue at [email protected]
or call the Extension Office at 512-943-3300
Table of Contents
Exhibit Entry Form ......................................................................................................................................................3-4
Schedule ........................................................................................................................................................................ 5
Williamson County Youth Fair General Rules ................................................................................................................ 6
Pre-Junior Information .................................................................................................................................................. 6
Group Exhibit Entry Information ................................................................................................................................... 6
Exhibitor Information .................................................................................................................................................... 7
Exhibit Information ........................................................................................................................................................ 7
Award Information ........................................................................................................................................................ 8
Award Diagram .............................................................................................................................................................. 9
Thank You Note Instructions ....................................................................................................................................... 10
Country Store Information .......................................................................................................................................... 10
Exhibit Worksheet Information ..............................................................................................................................10-11
All Exhibit Worksheet (Excluding: Photography) ......................................................................................................... 12
Photography Exhibit Worksheet .................................................................................................................................. 13
Division A: Cakes Classes ............................................................................................................................................. 14
Division B: Breads Classes ............................................................................................................................................ 14
Division C: Pies Classes ................................................................................................................................................ 14
Division D: Cookies Classes .......................................................................................................................................... 15
Division E: Candy Classes ............................................................................................................................................. 15
Baked Goods & Candy Category General Rules ......................................................................................................16-17
Baked Goods & Candy Recipe Format ......................................................................................................................... 18
Example: Baked Goods & Candy Recipe ..................................................................................................................... 19
Division F: Decorated Baked Goods Classes ..........................................................................................................20-21
Division G: Preserved Foods Classes .......................................................................................................................24-25
Division H: Textile Machine Stitched Classes ............................................................................................................... 31
Division I: Needlework Hand Stitched Classes ............................................................................................................. 31
Division J: Decorated Clothing & Accessories Classes ................................................................................................. 32
Division K: Jewelry/Beads Classes................................................................................................................................ 32
Division L: Creative Crafts Classes ............................................................................................................................... 33
Division M: Holiday Crafts & Classes ......................................................................................................................33-34
Division N: Floral Arrangements Classes ..................................................................................................................... 34
Division O: Art Painting Classes ................................................................................................................................... 35
Division P: Art Drawing Classes.................................................................................................................................... 35
Division Q: Art Other Classes ....................................................................................................................................... 36
Division S: Woodworking Classes ...........................................................................................................................37-38
Division T: Agricultural/Outdoor Classes ................................................................................................................39-41
Division U: Tractor/Engine Exhibit Classes .................................................................................................................. 41
Division V: Photography Classes .............................................................................................................................42-44
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EXHIBIT ENTRY FORM
(Group Entry: Each person in the group has to complete an individual form.)
(These forms should be stapled together.)
Exhibitor’s Name (Printed): ______________________________________________________________ Group Entry: NO YES
Address: ________________________________________________________City: _______________________ Zip: _____________
School/Club/4-H Club: ___________________________________________________ Birth Date: ____________________________
Circle Age Group: Pre-Junior: Kindergarten to 2nd Grade
Junior: 3RD Grade to 5th Grade
Intermediate: 6th Grade to 8th Grade
Senior: 9th Grade to 12th Grade
We have read and understand the Williamson County Youth Fair General Rules and the Category/Division/Class General Rules
and agree to abide by them. Copies of the rules and regulations may be obtained from your School Teacher, Club
Leader/Manager, or the Williamson Country Youth Fair website. The Williamson County Youth Fair extension office, extension
agents, website, director, committee, supporters, or volunteers will be in no way held responsible for any loss, damage, or injury
of any person, articles, or vehicles. We understand that items not picked up by specified time will be disposed of.
Participant’s Signature: __________________________________________________________________________________________
Parent/Guardian Signature: ______________________________________________________________________________________
Parent/Guardian Print Name: _____________________________________________________________________________________
Phone Number: (___
)____________________ Email Address: ______________________________________________________
Club Manager/School Teacher Signature: __________________________________________________________________________
Club Manager/School Teacher Print Name:
____________________________________________________________________________________________________
Phone Number: (___ _ )________________ Email Address: _________________________________________________________
Payment of $5.00 per individual exhibit must accompany this form. Pre-Junior entries are $2.50 per entry. Group entries are $10.00
per group not per person. Make checks payable to: Williamson County Youth Fair
Return checks will be charged a $30 processing fee. NO REFUNDS ON ENTRY FEES WILL BE MADE FOR ANY REASON
# of Entries _____________ x $5 (ON TIME) $10 (LATE ENTRY) each = _______________ payment attached (Jr, Intermediate, Senior)
# of Entries _____________ x $10 (ON TIME) $20 (LATE ENTRY) each = ______________ payment attached (All Groups)
# of Entries _____________ x $2.50 (ON TIME) $5 (LATE ENTRY) each = ______________ payment attached (Pre-Junior)
No more than 1 exhibit may be entered per CLASS (But Can Enter an Exhibit in Every Class in a Division)
Items not picked up by 6 pm on Thursday, January 12, 2017 will be disposed of.
(Preserved Food Division: NOT FOR SALE)
If anyone would like to sell their exhibit(s), the exhibitor will put the sale price on their tag at check-in
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Exhibitor’s Name: ________________________________________________
If you have more than 12 entries, please print another page and staple all entry forms together.
Division
Letter
Division Name
Class Name
Class
Number
Description
Example
G
Preserved Foods
Pickled
Vegetables
5
Dill Pickles
Example
B
Breads
Quick Breads
2
Banana Bread
1
2
3
4
5
6
7
8
9
10
11
12
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For Youth
Fair Use
Schedule
Monday, January 9, 2017
Project Check-in ....................................................................................................................................... 4:00 – 8:00 pm
Tuesday, January 10, 2017
Project Check-in ................................................................................................................................. 7:00 am – 1:00 pm
Judges Orientation ..............................................................................................................................................6:00 pm
Begin Judging ......................................................................................................................................................6:15 pm
Wednesday, January 11, 2017
Hall Open for Viewing ........................................................................................................................ 9:00 am – 3:00 pm
Hall Closed ............................................................................................................................................... 3:00 – 5:00 pm
Photo Session .......................................................................................................................................... 5:00 – 6:00 pm
Awards Ceremony and Raffle .............................................................................................................................6:00 pm
Country Store Open ................................................................................................................................. 6:30 – 8:30 pm
Thursday, January 12, 2017
Country Store Open ......................................................................................................................... 9:00 am – 12:00 pm
Check-out............................................................................................................................................... 12:00 – 6:00 pm
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Williamson County Youth Fair General Rules
General Rules are provided to ensure fair participation. Please carefully read all General Rules and Category General Rules that are
printed in front of the Division(s).
The Youth Fair is Made Up of Volunteers from the Community. Security is not provided on the fair grounds. In no case or at any time,
will the Williamson County Youth Fair, Director, Volunteers, or County Extension Agents/Staff be held responsible for any loss,
damage, or injury of any person, articles, or vehicles.
Exhibit Entry Procedure & Deadline
All exhibit entries must be submitted at entry night on November 7, 2017 from 4:00 – 8:00 pm at the County Extension Office in
Georgetown, Texas. Late exhibit entries will be accepted until 5:00 pm on December 8, 2017 at the County Extension Office.
Number of Exhibits
Each exhibitor will be permitted to enter as many exhibits per division as they wish, BUT no more than 1 exhibit per class.
Exhibit Entry Fees
Pre-Junior Entries ............................. $2.50 per exhibit
All Classes ......................................... $5.00 per exhibit
Group Entries ................................. $10.00 per exhibit
Late Entries Pre-Juniors ....................$5.00 per exhibit
Late Entries All Classes................... $10.00 per exhibit
Late Entries .....................................$20.00 per exhibit
NO REFUNDS OF EXHIBIT ENTRY FEES WILL BE MADE FOR ANY REASON
Exhibit Entry Worksheets (Pre-Juniors Excluded)
Each exhibit must have a completed Exhibit Entry Worksheet attached at check-in (see page 12).
Exhibit Entry Safety
All exhibits must meet safety standards and electrical codes. Failure to comply will result in the DISQUALIFICATION of the exhibit.
NO live animal(s) are allowed in exhibits.
All Decisions of the Williamson County Youth Fair Judges are FINAL.
Kits & Cooking Mixes
Kits and Cooking Mixes are ONLY ALLOWED in the Pre-Juniors Age Group. (Exception, Decorated Baked Goods)
Exhibit Areas
All exhibit areas will be closed during judging.
A Thank You Note Must Accompany Your Exhibit Entry Form (see page 10)
Pre-Juniors
Pre-juniors can enter all Categories, Divisions, & Classes. (One Exception: NO ENTRIES IN THE WORK SHOP CATEGORY)
Are NOT REQUIRED to complete Project Worksheets for their exhibits.
Are ALLOWED to use Kits & Cooking Mixes.:
(MUST BE indicated on Exhibit Entry Forms, Recipes, and Exhibitor Entry Tag (given at check-in).)
Group Exhibit Entries
Can enter all Categories, Divisions, & Classes. (One Exception: NO ENTRIES IN THE PHOTOGRAPHY CATEGORY)
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Exhibitor Information
Exhibitors are expected to conduct themselves in a manner that will reflect respect for themselves, their organization, their school,
and their parents.
Exhibitor Eligibility
To compete in the Williamson County Youth Fair, the exhibitor MUST BE presently attending a public, private, or home school in
Williamson County.
Parents & Guardians of Exhibitors
By allowing your child or ward to participate in the Williamson County Youth Fair (WCYF), you are deemed to have consented to the
following: photographs, video tapes, and other likeness of participants in future publications, INCLUDING, BUT NOT LIMITED TO,
Newspapers, Magazines, Television, Promotional Literature, World Wide Web (Internet), Williamson County 4-H Youth Programs,
and Williamson County Youth Fair Publications.
Note to Parents & Exhibitors:
It is the Exhibitors & their Parents responsibility to:
(1) Read & Follow All Rules & Regulations.
(2) Parents Need to Respond to Emails Concerning Help Needed to Make the Fair Possible. If you do not have Email, it is your
responsibility to check with your Club Leader/School Teacher or Advisor to see where assistance is needed.
(3) Complete the Entry Form & a Thank You Note.
(4) Attach Entry Fee to Completed Entry Forms. Cash & Checks Only. See Entry Form.
Age Groups
Exhibitors are divided into four groups determined by grade level.
(1) Pre-Juniors: Kindergarten through 2nd Grade
(Will ONLY Receive Participation Ribbons & Constructive Comments)
(2) Juniors: 3rd Grade through 5th Grade
(3) Intermediates: 6th Grade through 8th Grade
(4) Seniors: 9th Grade through 12th Grade
Exhibit Information
Exhibit Entry Worksheets
(Pre-Juniors Excluded)
Each Exhibit must have a completed Project Worksheet attached (see page 12).
Classifications
Questions concerning the classification of exhibit entries, will be resolved by the Williamson County Youth Fair General
Superintendent at Check-In. Exhibit Entries must be appropriate for the Category/Division/Class entered. Exhibit Entries must meet
all rules pertaining to the Category/Division/Class.
DISQUALIFICATION
Disqualification is at the Williamson County Youth Fair General Superintendent’s Discretion. Williamson County Youth Fair reserves
the right to combine and/or divide any class for more competitive judging. The Williamson County Youth Fair General
Superintendent may move any entry to another category/division/class in order to group similar items for judging. Decision of the
Williamson County Youth Fair General Superintendent is FINAL. Age groups will only be combined, when determining the Best of
Show. Decision of the Williamson County Youth Fair Judge is FINAL.
Williamson County Youth Fair Exhibits
Exhibits must be made within the Williamson County Youth Fair Calendar Year (which is the time period between the end of one fair
and the beginning of another fair). Exhibits that have been released back to the exhibitor from a previous Williamson County Youth
Fair, cannot be re-entered into another Williamson County Youth Fair.
All Exhibits MUST BE Handmade by the Exhibitor, NO finished exhibits may be store bought.
Exhibit Safety
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All exhibits must meet safety standards and electrical codes. Failure to comply will result in the DISQUALIFICATION of the exhibit.
NO live animal(s) are allowed in exhibits.
Kits & Cooking Mixes
Kits and Cooking Mixes are ONLY ALLOWED in the Pre-Juniors Age Group. (Exception, Decorated Baked Goods)
Display Equipment
No accessories or display equipment may be added to the exhibit. Due to the limited amount of space no display boards,
decorations, accessories, Etc.
Situations
(1) If the exhibit entered is a candle holder, do not add candles.
(2) If it is an exhibit that needs to be hung from the ceiling/porch, no display equipment may be brought to enhance the
project.
(3) In Situation 2 or any similar situation, advise details on the exhibit entry form. If possible the Williamson County Youth Fair
Board will try to provide assistance.
Baked Goods
All Baked Goods, including Decorated Baked Goods, must be put up for sale in the Country Store. The prices will be determined by
the Williamson County Youth Fair Board. The money from the sale of Baked Goods will go to the exhibitor. Baked Goods not sold
will be released back to the exhibitors at check-out.
Preserved Foods
Preserved Foods will not be eligible for sale in the Country Store. All Preserved Foods will be released back to the exhibitor at checkout.
Check-Out
All exhibits not picked up during the designated release time will be disposed of, no exceptions. It is the responsibility of the
exhibitors and their parents to pick up all exhibits during the designated release time. Arrangements can be made for a Club
Manager or School Teacher (Advisor) to pick up entries for their members or students. If another person is making a pickup for an
exhibitor, they MUST HAVE a signed note by the exhibitor and their parent.
Award Information
Pre-Juniors
All Pre-Junior exhibitors will receive participation ribbons. This age group is not judged for competition, but is intended to prepare
the younger exhibitors for future competitions. This fair gives them an opportunity to display their ideas and creativeness. This age
group is eligible to sell their entries at the Country Store, but are not eligible for the Williamson County Livestock Show Sale.
Juniors, Intermediates, and Seniors
1st Place to 10th Place Ribbons
Top Ten (10) Placings for Each Class will be given a ribbon
Grand & Reserve Champion Rosettes
One (1) of Grand and One (1) Reserve Champion Rosette will be given per Division, for each age group.
Best of Show
One (1) Best of Show Banner will be given per category (not per Division, not per Class, not per Age Group).
Ribbons, Rosettes and Banners
Ribbons, Rosettes and Banners will be placed on the entries upon completion of judging. These awards are to remain with the
entries, until the designated release time at check-out.
Premiums
If the Williamson County Youth Fair is able to raise enough funds, the exhibitors receiving Reserve Champion, Grand Champion,
and Best of Show will get a premium. If funds are not available, only Rosettes and Best of Show Banners will be given. If Premium
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Money is awarded it will not be given at check-out, but will need to be picked up from the Williamson County Extension Office on a
specified date. This date will be announced at check-out.
Williamson County Livestock Association Sale
Best of Show winners from each category are eligible to go to the Williamson County Livestock Association Sale. If the Best of
Show entry exhibitor doesn’t want to sell their item, that is fine, when they go through the sale it will be announced that it is not
for sale. Instead, it will be said that the Exhibitor would appreciate any donations. Exception is Baked Goods Category which are
required to sell and prepare a fresh exhibit to be auctioned.
PRE-JUNIOR
CATEGORY
JUNIOR
CLASS
RIBBON
PARTICIPATION
DIVISION
CLASS
PARTICIPATION
DIVISION
CLASS
PARTICIPATION
CLASS
PARTICIPATION
CLASS
RIBBON
1ST - 10TH
BRING
FORWARD
1ST
DIVISION
CLASS
1ST - 10TH
1ST
DIVISION
CLASS
1ST - 10TH
1ST
CLASS
1ST - 10TH
1ST
CLASS
RIBBON
1ST - 10TH
BRING
FORWARD
1ST
CLASS
1ST - 10TH
1ST
CATEGORY
INTERMEDIATE
DIVISION
CATEGORY
DIVISION
SENIOR
CLASS
1ST - 10TH
1ST
CLASS
1ST - 10TH
1ST
CLASS
RIBBON
1ST - 10TH
BRING
FORWARD
1ST
DIVISION
CLASS
1ST - 10TH
1ST
DIVISION
CLASS
1ST - 10TH
1ST
CLASS
1ST - 10TH
1ST
CATEGORY
ROSETTE
GR & RS
CHAMP
BRING
FORWARD
GRAND
CHAMP
ROSETTE
GR & RS
CHAMP
BRING
FORWARD
GRAND
CHAMP
ROSETTE
GR & RS
CHAMP
BRING
FORWARD
GRAND
CHAMP
BEST
SHOW
After Awards/Premiums/Sold Items Money: are Released in Person (To a Leader or the Exhibitor) or Mailed: The Williamson
County Youth Fair Board is no longer responsible for the awards, premiums, or sale money - NOR is the Extension Agents or their
Staff.
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THANK YOU NOTE
A Thank You Note must accompany your entry form. Envelopes need to have a postage stamp, be unsealed with no writing on the
envelope.
Please personalize your card, don’t just sign the thank you card. Younger participants should get help from older participants or
parents. Write neatly and legibly, print or cursive is acceptable. These cards will be sent out to judges and sponsors of the
Williamson County Youth Fair, so please give a general thank you. By all means personalize your note with, for example, how much
you enjoyed baking your cake or taking photographs, etc. for the fair.
Below are a few examples that you may want to use to start out the thank you note:
(1) Thank you for supporting the Williamson County Youth Fair, without your support our fair would not be possible.
(2) Thank you for supporting the Williamson County Youth Fair. The success of our fair would not be possible without the
support received from community members like you.
(3) I appreciate you volunteering to support the Williamson County 4-H Youth Fair.
(4) I really enjoyed creating my …………………… and being able to participate in the Williamson County Youth Fair. Without
members of the community like you, I would not have had this opportunity.
Country Store
Exhibitors will be able to sell entries at the Country Store. All baked goods divisions will be sold in the Country Store at a price set by
the Williamson County Youth Fair. Other division entries will have the opportunity to set the price of their exhibits if the exhibitor
wishes to sell them. The County Store will be open to the public and all items purchased will be taken by the buyer at the time of
purchase. A photo will then replace the actual item.
Preserved Foods Category
All exhibits in the Preserved Foods division are not eligible to be sold in the Country Store.
Country Store Sales
All money received from the sale of an exhibit will go directly to the exhibitor. Williamson County Youth Fair retains no portion of
these funds. The date of distribution will be announced at check-out for exhibitors to pick up their money. No money will be
distributed at check-out. If the exhibitor or parent/legal guardian is not able to pick up their money, a Club Manager or School
Teacher (Advisor) may pick up money and awards for their members or students. Requests for money to be mailed will incur a
$10.00 service charge.
Chance for Additional Sales
If a buyer wishes to purchase an exhibit, which is already sold, the Williamson County Youth Fair Country Store will provide them
with a form they can fill in. It will be up to the exhibitor to contact the potential buyer and advise them if they are willing to make a
duplicate of the exhibit. This will be strictly between the exhibitor and the possible buyer.
Exhibit Worksheets
All Exhibit Worksheet – (Excluding Photography)
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Exhibits MUST BE accompanied by an Exhibit Worksheet giving detailed information concerning your exhibit.
This worksheet MUST BE typed or handwritten in BLUE/BLACK INK.
Follow the instructions on the Exhibit Worksheet.
Place Exhibit Worksheet in a Clear Sheet Protector (2 Pages in each Protector – Back to Back) and securely attach it to the
exhibit.
Do not write on the back of the worksheet
If additional space is needed, use another Exhibit Worksheet (see page 12). Place in a separate sheet protector.
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If you have a binder or notebook with your exhibit information complete top section of the exhibit worksheet. Note in
information area of the exhibit worksheet to see binder or notebook.
Make sure there is no reference to your identification in or on the binder, notebook, or worksheet.
If found, the exhibit will be DISQUALIFIED.
Photography Exhibit Worksheet – (Photography ONLY) (see page 12)
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Photography Exhibits MUST BE accompanied by a Photography Exhibit Worksheet giving detailed information concerning
your Exhibit.
This worksheet MUST BE typed or handwritten in BLUE/BLACK INK.
Follow the instructions on the Photography Exhibit Worksheet.
Securely attach the Photography Exhibit Worksheet to the back of the 8 X 10 Photo with Double Sided Tape.
NO OTHER TYPE OF PAPERWORK WILL BE ACCEPTED
NO identification marks are allowed. If Found, the exhibit will be DISQUALIFIED.
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All Exhibit Worksheet
(Excluding Photography)
Place completed worksheet into a sheet protector and attach to your exhibit at check-in
Junior (3rd – 5th Grade)
Circle One:
Intermediate (5th – 8th Grade)
Senior (9th – 12th Grade)
Exhibitor Number:____________________________________________________________________________________________(Provided at Check-In)
Exhibit Number:______________________________________________________________________________________________(Provided at Check-In)
Category, Division, & Class:_______________________________________________________________________________________________________
Exhibit Description:_____________________________________________________________________________________________________________
On the remainder of this page, summarize any information you would like the judges to know about your project. For Example: Time Spent, New Skills Learned,
Humorous or Unusual Experiences, Project Progression, Etc. Typed or Hand Written in Blue or Black ink.
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Photography Exhibit Worksheet
Securely attach this worksheet to the back of the 8X10 photo exhibit with double sided tape.
Circle One: Junior (3rd – 5th Grade)
Intermediate (5th – 8th Grade)
Senior (9th – 12th Grade)
Exhibitor Number:__________________________________(Provided at Check-In)
Exhibit Number:____________________________________(Provided at Check-In)
Category, Division, & Class:_______________________________________________________
Exhibit Description or Title:_______________________________________________________
Describe Any Alterations Made to Original Photo:_______________________________
On the remainder of this page, summarize any information you would like the judges to know about your project. For Example: Time Spent, New Skills Learned,
Humorous or Unusual Experiences, Project Progression, Etc. Typed or Hand Written in Blue or Black ink.
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**Cut at Above Line**THEN**Cut Right Side at End of Lines**
**Arrow Points to Top of Photo**
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Division A: Cakes
CLASS NO.:
1
2
CLASS NAME:
Iced Cakes
Un-Iced Cakes
ADDITIONAL INFORMATION:
 Frosting: With Pasteurized Eggs Acceptable
 NO Frosting
Dusted / Drizzled with Powder Sugar / Powder Sugar Glaze
**Must be SINGLE LAYER CAKE**
Pan Size Requirements
 10” Round Cake Pan
 9” X 13” Rectangle Cake Pan
 8” X 9” Square Cake Pan
 Bundt Cake Pan
MUST be Displayed on One of the Following:
 Large White Paper Plate: Inside a Clear Gallon Size Zip-Lock Bag (Not Blue, etc.)
 9 X 13 Aluminum Pan with Plastic Lid or Clear Plastic Wrap (Not Red, etc.)
 White Corrugated Cardboard Cake Boards Covered with Clear Plastic Wrap (Not Red, etc.)
Division B: Breads
CLASS NO.:
1
2
CLASS NAME:
Yeast Breads
Quick Breads
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

ADDITIONAL INFORMATION:
NO STARTERS: Will be Allowed.
NO YEAST: There is No Yeast in Quick Breads. Quick Breads include a variety
of baked products that are made with “Quick Acting” leavening agents, such as
Baking Powder and Baking Soda.
NUTS: Acceptable in this Class.
NO BREAD MACHINES! If bread is made in a bread machine the exhibit will be DISQUALIFIED.
Pan Size Requirements:
 5” X 9” Loaf Pan (Standard Loaf Pan)
MUST be Displayed on One of the Following:
 Large White Paper Plate: Inside a Clear Gallon Size Zip-Lock Bag (Not Blue, etc.)
 5 X 9 Aluminum Bread/Loaf Pan Covered with Clear Plastic Wrap (Not Red, etc.)
 White Corrugated Cardboard Cake Boards Covered with Clear Plastic Wrap (Not Red, etc.)
Division C: Pies
CLASS NO.:
1
2
3
CLASS NAME:
Fruit Pies
Nut Pies
Other Types of Pies
ADDITIONAL INFORMATION:

Pie MUST include at least 1 CUP OF NUTS.
Pan Size Requirements:
 8” OR 9” Disposable Aluminum Pie Pan
MUST be Displayed on One of the Following:
 8” OR 9” Disposable Aluminum Pie Pan with Clear Plastic Lid
 8” OR 9” Disposable Aluminum Pie Pan Covered with Clear Plastic Wrap (Not Red, etc.)
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Division D: Cookies
CLASS NO.:
1
2
3
CLASS NAME:
Bar Cookies /
Brownie Cookies
Rolled Cookies
Drop Cookies




4
Shaped Cookies

ADDITIONAL INFORMATION:
NO Lemon Bars, Cream Cheese Brownies, or Egg Based Custard Type Bars
Bar Cookie Only: Graham Cracker Crumbs, Cookie Crumbs, Cracker Crumbs
Dough is rolled out and cookies are cut with a cookie cutter.
Dough dropped by spoonful onto a cookie sheet with no further shaping or
mashing with a fork, fingers or any other object. Final shape may be irregular.
Dough is shaped into uniform cookies such as balls or crescents and may be
further shaped with an object such as a fork or glass.
12 Cookies (1 Dozen) MUST be on display to be sold. (NOT – Including the Tasting Cookie – This would be cookie 13)
Nuts Acceptable in all Cookie Classes.
NO Frosting / Icing in Any Cookie Class.
MUST BE Displayed on One of the Following:
 Large White Paper Plate: Inside a Clear Gallon Size Zip-Lock Bag (Not Blue, etc.)
 White Corrugated Cardboard Cake Boards Covered with Clear Plastic Wrap (Not Red, etc.)
 Disposable Aluminum Pan & Clear Plastic Lid OR Clear Plastic Wrap (Not Red, etc.)
Division E: Candy
CLASS
NO.:
1
2
3
CLASS NAME:
ADDITIONAL INFORMATION:
Fudge Candy
Hard Rock Candy
Other Types of Candy
The Following ARE NOT Considered as Candy:
 Dipped Fresh Fruit (Such as Chocolate Covered Strawberries)
 Dipped Dried Fruit
 Chocolate Covered Insects
Candy Products DO NOT Contain Flour as an Ingredient
Microwave SHOULD NOT be the Primary Cooking Source When Making Candy
12 Nice Size Pieces of Candy (1 Dozen) MUST be on display to be sold. (NOT – Including the Tasting Candy – This would be Candy
13)
OR
24 Small Size Pieces of Candy (2 Dozen) MUST be on display to be sold. (NOT – Including the Tasting Candy – This would be Candy
25/26)
MUST BE Displayed on One of the Following:
 Large White Paper Plate: Inside a Clear Gallon Size Zip-Lock Bag (Not Blue, etc.)
 White Corrugated Cardboard Cake Boards Covered with Clear Plastic Wrap (Not Red, etc.)
 Disposable Aluminum Pan & Clear Plastic Lid OR Clear Plastic Wrap (Not Red, etc.)
16
General Rules
Category: Baked Goods & Candy
Divisions: Cakes, Breads, Pies, Cookies, & Candies
By entering these divisions, the Exhibitor gives permission for the Williamson County Youth Fair to publish their recipe(s) in a
Williamson County Youth Fair Cookbook.
In this Category, each Division will be given a Best of Show. (Division A–E= a Total of 5 Best of Shows.)
It is MANDATORY that the 5 Best of Show Exhibitors prepare a fresh exhibit, to be sold at the Williamson County Livestock Show
Sale.
ALL RULES MUST BE FOLLOWED TO AVOID EXHIBIT DISQUALIFICATION
Recipe(s) MUST BE typed in the correct format found on page 18. No photo copies of recipes will be accepted; exhibit will be
DISQUALIFIED.
Each exhibitor is required to turn in TWO (2) copies of the exhibit recipe: from DOC, DOCX, or PDF on 8 ½ X 11 Plain White Computer
Paper. One (1) of these copies must be submitted in a clear sheet protector and the other should be emailed to Janice Knue:
[email protected].



Subject Line of Email should read as:
Exhibitor Name & Name of Recipe & Category/Division/Class
Email Text should include: Exhibitor’s Name
Exhibitor’s Parent’s Name
Exhibitor’s Parent’s Phone Number
Exhibitor’s Parent’s Email Address
Submit Typed Recipe in: DOC, DOCX, or PDF
All Recipes MUST BE Pre-Approved in Order to Show
 Recipe will be reviewed by the Recipe Review Committee.
 If the recipe does not meet requirements, the Exhibitor’s Parents will be notified.
 The Exhibitor will have 5 Business Days to submit a replacement recipe for approval.
 Replacement Recipes will be accepted ONE TIME ONLY, if the new recipe does not meet requirements, the Exhibitor’s
Exhibit will be Disqualified.
Prior to Judging if a baked item shows obvious signs of spoilage, the exhibit will be DISQUALIFIED.
Perishable Ingredients
Any items found on the list which are blended together and fully cooked with other ingredients into the final product are considered
safe and acceptable. One exception is alcohol. NO ALCOHOL OF ANY KIND & NO FLOWER GARNISHES OF ANY KIND WILL BE
ACCEPTED
No Entries Allowed that Require Refrigeration.
WARNING!! Due to the Danger of Food Poisoning!!
The Following Items are NOT ACCEPTABLE – UNLESS Fully Cooked into the Recipe!!
(Exception: NO ALCOHOL OF ANY KIND & NO FLOWER GARNISHES OF ANY KIND)
 Cream Cheese (Frosting or Filling)
 Raw Eggs (USE: Pasteurized Eggs or Pasteurized Egg
Products)
 Sour Cream
 Alcohol (Brandy, Rum, Wines, and Liqueurs)
 Cottage Cheese
 Crèmes or Custards
 Whipped Cream, Cool Whip, or Meringue
 Raw Milk (USE: Pasteurized or Homogenized)
 Pumpkin & Lemon
 Fresh Fruit
It is at the Judge’s discretion to taste an exhibit.
17
Judge’s Criteria
The judge’s criteria will include, but is not limited to the following:
 Taste
 Texture
 Appearance


Quality
Recipe Format
No Part of the Exhibit can be Prepared by a Store.
All Kits & All Box Mixes can ONLY be used by the Pre-Junior Age Group.
The use of Kits or Box Mixes MUST be indicated on the Recipe and the Entry Form.
Recipe MUST include the Ingredients and Directions for Preparation of the Kit or Box Mix.
Juniors, Intermediates, & Seniors:
All Baked Goods MUST be made from scratch. The use of any of the following will result in disqualification:






Cake Mixes
Ready-Made Prepared Frosting
Prepared Pie Crust
Canned Pie Filling
Pudding Mixes
Pre-Made Toppings (Example: Carmel Ice Cream Topping)
Tasting Piece
Each exhibit entry is required to have a tasting piece submitted at check-in. On a SMALL DISPOSABLE PLATE in a CLEAT QUART SIZE
ZIP -LOCK BAG (Not blue, etc.), please include a small tasting piece for the judges. This MUST be cut from the ACTUAL EXHIBIT
ENTERED. If not, the Exhibit will be DISQUALIFIED.
Exhibit MUST be Displayed on One of the following:
 Large White Paper Plate: Inside a Clear Gallon Size Zip-Lock Bag (Not Blue, etc.)
 8 X 9 Inch Disposable Aluminum Pie Plate with Clear Plastic Lid or Wrap (Not Red, etc.)
 5 X 9 Aluminum Bread/Loaf Pan with Clear Plastic Lid or Wrap (Not Red, etc.)
 9 X 13 Aluminum Pan with Clear Plastic Lid or Wrap (Not Red, etc.)
 Any Disposable Aluminum Pan/Plate with Clear Plastic Lid or Wrap (Not Red, etc.)
 White Corrugated Cardboard Cake Boards Covered with Clear Plastic Wrap (Not Red, etc.)
No embellished containers or wrappers. No glass containers.
For Transportation Purpose
You can use a bakery box or cardboard box of any kind. It will be Removed by Superintendent, prior to judging.
18
Baked Goods & Candy Recipe Format:
I.
II.
III.
Does Your Recipe Have All of These Parts?
Yes
No
Name of recipe.
______ ______
Complete list of ingredients (Size of cans, packages, etc. given).
EX: 10 oz. box chopped frozen spinach NOT spinach,
box of spinach or frozen spinach.
______ ______
Description for combining all ingredients.
______ ______
List of Ingredients:
Ingredients are listed in order in which they are used.
______ ______
Ingredients listed as they are measured,
i.e. the word describing is in the correct place.
EX: ¼ cup chopped onion, not ¼ cup onion chopped.
EX: 1 green pepper, chopped, not 1 chopped green pepper.
______ ______
Measurements given in common fractions
(1/4 cup, 2 tablespoons, 1 teaspoon).
______ ______
All measurements are spelled out, not abbreviated
(cup, teaspoon, tablespoon, size of can, etc.).
EX: 4 – ounce can
______
Avoid brand names.
Include complete description of ingredients.
(low-fat, packed in syrup, reduced fat, etc.).
______ ______
______
Directions: I have:
Used clear instructions,
for every step of combining and cooking ingredients.
______ ______
Used short, clear sentences.
______ ______
Used the correct word to describe combining and cooking processes.
______ ______
Stated the size of pan.
______ ______
Given the temperature and cooking time.
______ ______
Included the number of servings or how much the recipe will make.
______ ______
19
Example Recipe:
Banana Muffins
Ingredients:
3 or 4 large bananas, mashed
1 cup white sugar
1 egg, slightly beaten
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups flour
Directions:
Preheat oven to 350 degrees.
In large mixing bowl, mix the mashed bananas, sugar, egg and margarine together. Set aside. In a separate
bowl, mix together baking soda, baking powder, salt and flour. Add the dry ingredients all at once to the
banana mixture, stirring to combine, but being careful not to over-stir, or muffins will be tough. Pour into
greased muffin tins, and bake in 350 degree oven for approximately 20 minutes.
Yield: 1 dozen muffins.
These are much more flavorful the next day, and they freeze very nicely too!
20
Division F: Decorated Baked Goods
CLASS
CLASS NAME:
ADDITIONAL INFORMATION:
NO.:
1
Decorated Cakes
2
Decorated Cupcakes
3
Decorated Cake-Pops
4
Decorated Cake-Balls
5
Decorated individual Cookies
6
Decorated (one) Large Cookie
7
Gingerbread Creation
8
Other Decorated Baked Goods
General Rules:
By entering this Division, the Exhibitor gives permission for the Williamson County Youth Fair to publish their recipe(s) in a
Williamson County Youth Fair Cookbook.
ALL RULES MUST BE FOLLOWED TO AVOID EXHIBIT DISQUALIFICATION
Recipe MUST BE Typed in Correct Formation:
See: Decorated Baked Goods & Candy Recipe Format page 22
No Photo Copies of Recipes will be Accepted: Exhibit will be DISQUALIFIED.
MANDATORY: Turn in with your Exhibitor’s Entry Form.
2 Copies of Your Recipe: from DOC, DOCX, or PDF on 8 ½ X 11 Plain White Computer Paper.
One (1) of these COPIES: MUST be Submitted in a Clear Sheet Protector.
MANDATORY:
Email Recipe to Janice Knue, [email protected]
 Subject Line of Email should read as:
Exhibitor Name & Name of Recipe & Category/Division/Class
 Email Text should include: Exhibitor’s Name
Exhibitor’s Parent’s Name
Exhibitor’s Parent’s Phone Number
Exhibitor’s Parent’s Email Address
 Submit Typed Recipe in: DOC, DOCX, or PDF
All Recipes MUST BE Pre-Approved in Order to Show
 Recipe will be reviewed by the Recipe Review Committee.

If the recipe does not meet requirements, the Exhibitor’s Parents will be notified.
 The Exhibitor will have 5 Business Days to submit a replacement recipe for approval.
 Recipe Replacement:
ONE TIME ONLY, if the new recipe does not meet requirements, the Exhibitor’s Exhibit will be Disqualified. **Without
Notification**
No Entries Allowed that Require Refrigeration
Non-Edible Decorations: ARE ACCEPTABLE, FOR DECORATING ONLY. The Main Structure of the Exhibit MUST BE Edible.
(Example: Gingerbread House has to be made from edible gingerbread and can be decorated with non-edible decorations such as
fence, lights, etc.)
All Kits & All Box Mixes: (Kits can only be used by Pre-Junior Age Group.) (Mixes – All Age Groups.)
The use of Kits or Box Mixes MUST be indicated on the Recipe and the Entry Form. Recipe MUST include the Ingredients and
Directions for Preparation of the Kit or Box Mix.
Prior to Judging: If a Baked Item Shows Obvious Signs of Spoilage: the Exhibit will be DISQUALIFIED.
21
Perishable Ingredients: (Listed Below) which are blended together, and fully cooked with other ingredients, into the final product,
are considered Safe and Acceptable.
(Exception: NO ALCOHOL OF ANY KIND & NO FLOWER GARNISHES OF ANY KIND)
WARNING!! Due to the Danger of Food Poisoning!!
The Following Items are NOT ACCEPTABLE – UNLESS Fully Cooked into Recipe!!
(Exception: NO ALCOHOL OF ANY KIND & NO FLOWER GARNISHES OF ANY KIND)











Cream Cheese (Frosting or Filling)
Sour Cream
Cottage Cheese
Whipped Cream, Cool Whip, or Meringue
Raw Milk (USE: Pasteurized or Homogenized)
Raw Eggs (USE: Pasteurized Eggs or Pasteurized Egg
Products)
Alcohol (Brandy, Rum, Wines, and Liqueurs)
Crèmes or Custards
Pumpkin & Lemon
Fresh Fruit
Flower Garnishes
MUST be Displayed on One of the Following:
 Disposable Aluminum Pan with Clear Plastic Lid or Covered with Clear Plastic Wrap (Not Red, etc.)
 White Corrugated Cardboard Cake Boards Covered with Clear Plastic Wrap (Not Red, etc.)
NO Glass Containers
It is at the Judge’s Discretion TO TASTE EXHIBIT OR NOT.
Judge’s Criteria: will include, but is not limited to the following:
 Texture
 Appearance
 Decorating Technique(s)
 Quality
 Recipe Format
 Extra Points: (See Below)
Cake or Gingerbread made from SCRATCH!!!
EARN EXTRA POINTS:
Bring an Iced Cupcake or Iced Square of Gingerbread. (Using Batter and Icing Used for the Exhibit)
NOT CUT OUT OF DISPLAY.
Due to the limited amount of space: NO Display Boards.
For Transportation Purposes: You can use a bakery box or cardboard box of any kind.
It will be removed by superintendent, prior to judging.
22
Decorated Baked Goods Recipe Format
I. Does your recipe have all of these parts?
1. Name of recipe
YES
______
NO
______
2. Complete list of ingredients including size of cans, packages, etc.
Example: 10 oz. box chopped frozen spinach, NOT box of spinach or frozen spinach
3. Description for combining all ingredients
II. List of Ingredients
1. Ingredients are listed in order in which they are used
______
______
______
______
______
______
2. Ingredients listed as they are measured
Example: ¼ cup chopped onion, not ¼ cup onion chopped
1 green pepper, chopped, not 1 chopped green pepper
3. Measurements given in common fractions
______
______
______
______
4. All measurements are spelled out, not abbreviated
Example: cup, teaspoon, tablespoon, size of can (4 – ounce can)
5. Avoid brand names
______
______
______
______
______
______
______
______
2. Used short, clear sentences
______
______
3. Used the correct word to describe combining and cooking processes
______
______
4. Stated the size of pan
______
______
5. Gives the temperature and cooking time
______
______
6. Included the number of services or how much the recipe will make
______
______
6. Include complete description of ingredients
Example: low-fat, packed in syrup, reduced fat, etc.
III. Directions
1. Used clear instructions for every step of combining and cooking ingredients
23
Example Recipe:
Easy Rainbow Cupcakes
Cupcake Ingredients:
½ cup shortening
1 ¾ cups sifted all-purpose flour
1 cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 pasteurized egg
¾ cup homogenized or pasteurized milk
1 teaspoon vanilla
Baking Directions:
Preheat oven 375 degrees. Place paper bake cups in muffin pan.
In mixing bowl, place shortening. Sift in dry ingredients. Add egg and half the milk; mix till dry ingredients are moistened. Beat 2
minutes with electric mixer, on low speed. Add remaining milk and vanilla; beat 1 minute.
Fill the paper bake cups, half full. Bake for 18 to 20 minutes or until done.
Place cupcakes on a cooling rack. Let cool for approximately 1 hour.
Frosting Ingredients:
2 unbeaten pasteurized egg whites
1 ½ cups granulated sugar
2 teaspoons light corn syrup
1/3 cup cold water
Dash salt
1 teaspoon vanilla
Frosting Preparation Directions:
Using a double-boiler, prepare water in bottom pan over heat.
Using the top pan of the double-boiler, not on heat or stove, place all ingredients except for the vanilla. With an electric mixer, beat
½ minute at low speed. Place top pan over the bottom pan on the stove. Top pan should not touch the water. Cook, beating
constantly, till frosting forms stiff peaks (approximately 7 minutes; don’t overcook). Remove from boiling water. Add vanilla; beat
for about 2 minutes.
Decorating Directions:
Take a cupcake; upside down; dip into the frosting. Set the cupcake down. Sprinkle with desired colors of sparkling sanding sugar,
to give a rainbow affect.
Yields: 1 ½ dozen cupcakes.
24
Division G: Preserved Foods
For Safety Issues: NO SALES WILL BE ALLOWED IN THIS DIVISION
MUST be Displayed in One of the Following:
 Canned: Standard Size Canning Jar: Mason, Ball, or Kerr.
(MUST BE ONE (1): ½ Pint OR 1 Pint)
 Dried: Moisture and Vapor Proof Bags
(MUST HAVE 3 Pieces)
CLASS NO.:
1
2
3
4
5
6
7
8
9
10
CLASS NAME:
Canned: Jellies, Jams, Marmalades, Preserves
Canned: Salsas
Canned: Fruits
Canned: Vegetables
Pickled: Vegetables
Dried Foods: Fruits
Dried Foods: Jerky
Dried Foods: Herbs
Canned: Other
Dried: Other
ADDITIONAL INFORMATION:
Preserved Foods Category General Rules
By entering this Division, the Exhibitor gives permission for the Williamson County Youth Fair to publish their recipe(s) in a
Williamson County Youth Fair Cookbook.
For Safety Issues: NO SALES WILL BE ALLOWED IN THIS DIVISION
ALL RULES MUST BE FOLLOWED TO AVOID EXHIBIT DISQUALIFICATION
Recipe MUST BE Typed in Correct Formation
See: Preserved Foods Recipe Format, page 26
See: Preserving Food: Using Pressure Canners, page 28-30
No Photo Copies of Recipes will be Accepted: Exhibit will be DISQUALIFIED
MANDATORY: Turn in with your Exhibitor’s Entry Form.
2 Copies of Your Recipe: from DOC, DOCX, or PDF on 8 ½ X 11 Plain White Computer Paper.
One (1) of these COPIES: MUST be Submitted in a Clear Sheet Protector.
MANDATORY: Email Recipe to: Janice Knue: [email protected]



Subject Line of Email should read as:
Exhibitor Name & Name of Recipe & Category/Division/Class
Email Text should include: Exhibitor’s Name
Exhibitor’s Parent’s Name
Exhibitor’s Parent’s Phone Number
Exhibitor’s Parent’s Email Address
Submit Typed Recipe in: DOC, DOCX, or PDF
**SEE TIME SCHEDULE (Page 1): to Avoid Missing Deadline and Being DISQUALIFIED**
All Recipes MUST BE Pre-Approved in Order to Show.
 Recipe will be reviewed by the Recipe Review Committee.
 If the recipe does not meet requirements, the Exhibitor’s Parents will be notified.
25


The Exhibitor will have 5 Business Days to submit a replacement recipe for approval.
Recipe Replacement: ONE TIME ONLY, if the new recipe does not meet requirements, the Exhibitor’s Exhibit will be
Disqualified. **Without Notification**
Canning Procedure:
Must comply with USDA & Canning Company Safety Guidelines.
Canning:
Water Bath & Pressure Canning Procedures MUST be Indicated in the Recipe.
NO OPEN KETTLE METHOD
Dried:
Procedure Process MUST be Indicated in the Recipe.
No Part of the Exhibit can be Prepared by a Store.
Judges of this Division: WILL NOT TASTE ANY EXHIBIT
This is the Decision of the Williamson County Youth Fair Board.
Judge’s Criteria: will include, but is not limited to the following:
 Color
 Texture
 Appearance



Quality
Technique(s)
Recipe Writing
Due to the limited amount of space: NO Display Boards, Decorations, Accessories, Etc.
All Canned Foods:
MUST BE Processed in Standard Size Canning Jar: Mason, Ball, or Kerr.
MUST BE ½ Pint OR 1 Pint
Any other type of container used, WILL BE DISQUALIFIED.




Exhibit MUST HAVE 1 Jar
NO EMBELLISHMENTS
MUST HAVE Unbroken Seals
Paraffin Seals ARE NOT ACCEPTABLE
All Dried Foods:
MUST BE in Moisture and Vapor Proof Bags.
Any other type of container used, WILL BE DISQUALIFIED.




Exhibit MUST HAVE 3 Pieces
NO EMBELLISHMENTS
26
NO ZIP-LOCK BAGS
NO WILD GAME
Preserved Foods Recipe Format:
I. Does Your Recipe Have All of These Parts?
Name of Recipe.
Yes
______
No
______
Complete list of ingredients (Size cans, packages, etc. given).
EX: 6 pounds of 4- to 5-inch pickling cucumbers
______
______
Description for combining all ingredients.
______
______
Description for canning procedure used or dried food procedure used.
______
______
______
______
Ingredients listed as they are measured,
the word describing is in the correct place.
EX: ¼ cup chopped onion, not ¼ cup onion chopped.
EX: 1 green pepper, chopped, not 1 chopped green pepper
______
______
Measurements given in common fractions.
(1/4 cup, 2 tablespoons, 1 teaspoon)
______
______
All measurements are spelled out, not abbreviated.
(cup, teaspoon, tablespoon, size can)
______
______
______
______
______
______
Used short, clear sentences.
______
______
Used the correct words to describe the canning or dried food process.
______
______
Stated the size of jars or packages.
______
______
Given the temperature and processing time.
______
______
Included the number of servings or how much the recipe will make.
______
______
II. List of Ingredients:
Ingredients are listed in order in which they are used.
Avoid brand names. Include complete description of ingredients.
(low-fat, packed in syrup, reduced fat, etc.)
III.
Directions: I have:
Used clear instructions,
for every step of combining and cooking the ingredients.
27
Example Recipe:
Bread and Butter Pickles
Ingredients:
6 pounds of 4- to 5-inch pickling cucumbers
8 cups thinly sliced onions (about 3 pounds)
1/2 cup canning or pickling salt
crushed ice
4 cups vinegar (5%)
4 1/2 cups sugar
2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 tablespoon ground turmeric
Directions:
Wash cucumbers. Cut a 1/16-inch slice off the blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions
in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
To make pickles, combine remaining ingredients in a large pot. Add drained cucumbers and onions and slowly heat to boiling. Fill
pint jars with slices and cooked syrup, leaving 1/2 inch of space at the top. Release air bubbles. Adjust lids and carefully place the
jars in a rack in a canner containing hot water. Add more hot water to cover the jars by at least 1 inch. Cover the canner and bring
the water to a boil. Processing time begins as soon as the water comes to a boil.
Process for 15 minutes.
Yields: 8 pints.
28
Preserving Food:
Using Pressure Canners
COOPERATIVE EXTENSION SERVICE • THE UNIVERSITY OF GEORGIA
College of Family and Consumer Sciences in cooperation with the College of Agricultural and Environmental Sciences
Pressure canners for use in the home were extensively redesigned beginning in the 1970’s. Models made before the 1970’s were
heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or
covered with a counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on
lids fitted with gaskets. (At least one style has screw-down knobs around the canner and does not have a gasket, however.) They all
have removable racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse.
Today’s pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the
pressure. Weighted gauges are usually designed to “jiggle” several times a minute or to keep rocking gently when they are
maintaining the correct pressure. Read your manufacturer’s directions to know how a particular weighted gauge should rock or
jiggle. Dial gauge canners will usually have a counterweight or pressure regulator for sealing off the open vent port to pressurize the
canner. This weight should not be confused with a weighted gauge and will not jiggle or rock as described for a weighted gauge
canner. Pressure readings on a dial gauge canner are only registered on the dial and only the dial should be used as an indication of
the pressure in the canner.
Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size
jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for its
published processes.
Serious errors in processes obtained in pressure canners can occur if any of the following conditions exist:
The altitude at which the canner is operated is above sea level and adjustments in pressure are not made. Internal canner pressures
(and therefore temperatures) are lower at higher altitudes. Canners must be operated at increased pressures as the altitude
increases. Check reliable canning instructions for altitude adjustments.
Air is trapped in the closed canner during the process. Air trapped in a pressure canner lowers the temperature obtained for a given
pressure (for example, 10 or 15 pounds pressure) and results in under-processing. To be safe, USDA recommends that all pressure
canners must be vented 10 minutes before they are pressurized.
To vent a canner, leave the vent port (steam vent) uncovered (or manually open the petcock on some older models) after you fill the
canner and lock the canner lid in place. Heat the canner on high until the water boils and generates steam that can be seen escaping
through the open vent port or petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for 10
minutes. After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the
vent port to begin pressurizing the canner. (See steps 3 and 4 below.)
An inaccurate dial gauge is used. Dial gauges should be checked for accuracy each year before use. If the gauge reads high or low by
more than one pound at 5, 10, or 15 pounds pressure, replace it.
Clean lid gaskets and other parts according to the manufacturer’s directions. Use only canners that have the Underwriter’s
Laboratory (UL) approval to ensure their safety.
Follow these steps for successful pressure canning: (Read through all the instructions before beginning.)
Center the canner over the burner. When you have your jars of food ready for canning, put the rack and hot water into the canner. If
the amount of water is not specified with a given food, use 2 to 3 inches of water. Longer processes required more water. Some
specific products (for example, smoked fish) require that you start with even more water in the canner. Always follow the directions
with USDA processes for specific foods if they require more water be added to the canner.
For hot packed foods, you can bring the water to 180 degrees F. ahead of time, but be careful not to boil the water or heat it long
enough for the depth to decrease. For raw packed foods, the water should only be brought to 140 degrees F.
29
Place filled jars, fitted with lids, on the jar rack in the canner, using a jar lifter. When moving jars with a jar lifter, make sure the jar
lifter is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the
jar could cause food to spill into the sealing area of the lid.
Fasten the canner lid securely. Leave the weight off the vent port or open the petcock.
Turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a funnel-shape from the open vent
port or petcock. While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes.
After this venting, or exhausting, of the canner, place the counterweight or weighted gauge on the vent-port, or close the petcock.
The canner will pressurize during the next 3 to 10 minutes.
Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached,
or, for canners without dial gauges, when the weighted gauge begins to jiggle or rock as the manufacturer describes.
Regulate the heat under the canner to maintain a steady pressure at, or slightly above, the correct gauge pressure. One type of
weighted gauge should jiggle a certain number of times per minute, while another type should rock slowly throughout the process –
check the manufacturer’s directions.
• Loss of pressure at any time can result in under-processing, or unsafe food.
• Quick & large pressure variations during processing may cause unnecessary liquid losses from jars.
IMPORTANT: If at any time pressure goes below the recommended amount, bring the canner back to pressure and begin the timing
of the process over, from the beginning (using the total original process time). This is important for the safety of the food.
When the timed process is completed, turn off the heat, remove the canner from the heat (electric
burner) if possible, and let
the canner cool down naturally. (It is okay to leave the canner in place after you have turned off the burner.) While it is cooling, it is
also depressurizing. Do not force cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running
water or opening the vent port before the canner is fully depressurized are types of forced cooling. They will also cause loss of liquid
from jars and seal failures. Force cooling may also warp the canner lid.
Even after a dial gauge canner has cooled until the dial reads zero pounds pressure, be cautious in removing the weight from the
vent port. Tilt the weight slightly to make sure no steam escapes before pulling it all the way off. Newer canners will also have a
cover lock in the lid or handle that must release after cooling before the lids are twisted off. Do not force the lid open if the cover
locks are not released. Manufacturers will provide more detailed instructions for particular models.
Depressurization of older canner models without dial gauges should be timed. Standard size heavy-walled canners require about 30
minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly and are
equipped with vent locks that are designed to open when the pressure is gone. These canners are depressurized when the piston in
the vent lock drops to a normal position. Some of these locks are hidden in handles and cannot be seen; however, the lid will not
turn open until the lock is released.
After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then
unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner
does not burn your face.
Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake
cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold
draft.
Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of
the flat metal lid until the jar is completely cooled.
Remove ring bands from sealed jars. Ring bands can be washed and dried and put away for using another time. Put any unsealed jars
in the refrigerator and use first.
Wash jars and lids to remove all residues.
30
Label jars and store in a cool, dry place out of direct light.
Dry the canner, lid and gasket. Take off removable petcocks and safety valves; wash and dry thoroughly.
Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.
The Cooperative Extension Service offers educational programs, assistance and materials to all people without regard to race, color,
national origin, age, sex or disability.
An equal opportunity employer/affirmative action organization committed to a diverse workforce.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, The University of Georgia College of
Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.
Josef M. Broder, Interim Dean and Director
FDNS-E-37-3 02-05
02-05
31
Division H: Textile Machine Stitched
Textile Machine Stitched Division: Exhibit MUST BE Mainly Machine Stitched by the Exhibitor.
CLASS NO.:
1
2
3
4
5
6
7
CLASS NAME:
Textile Separates:
Garments that would make exhibit a complete outfit
Textile Outfit / Dress:
Separates Entered Together as One Exhibit (Outfit) OR
Dress
Textile Semi-Formal/Formal:
Exhibits Made from Formal Fabric
Textile Sleepwear
Textile Quilting:
Sewn by Machine
Textile Stuffed:
Sewn by Machine
Textile Other:
Machine Stitched
ADDITIONAL INFORMATION:
Blouses, Shirts, Vests, Shorts,
Pants, Skirts, Jackets, etc.
Dress, Suit, etc.
Prom Dress, Wedding Attire,
Dressy Suits, etc.
PJ’s, Night Shirts, Robes, etc.
Pillows, Stuffed Animals, etc.
NOT Listed Above
Division I: Needlework Hand Stitched
Needlework Hand Stitched Division: Exhibit MUST BE Mainly Hand Stitched by the Exhibitor.
CLASS NO.:
1
2
3
CLASS NAME:
Quilting: (Sewn by Hand)
Stuffed: (Sewn by Hand)
Crewel: (Sewn by Hand)
4
Candlewick: (Sewn by Hand)
5
Counted Cross-Stitch:
(Sewn by Hand)
6
Stamped Cross-Stitch:
(Sewn by Hand)
7
Counted Needlepoint:
(Sewn by Hand)
8
Pre-Printed Needlepoint: (Sewn
by Hand)
9
Free Hand Embroidery:
(Sewn by Hand)
ADDITIONAL INFORMATION:
Pillow, Stuffed Animals, etc.
This type of embroidery uses Standard Stitches (Back Stitch,
Chain Stitch, Etc.) and Knotted Stitches (Coral Stitch, French
Knots, Etc.).
This is a form of Embroidery. Uses unbleached heavy
cotton thread on a piece of 100% cotton unbleached muslin
(which has not been preshrunk). Old technique called
“Colonial Knot”. Washed after stitching is complete. The
shrinking of the muslin will hold the knots and give a
puckered look to the Candlewick Stitching.
Cross-Stitch uses X shaped stitches to create a design or
picture using cotton embroidery floss. In Counted CrossStitch, a gridded chart is used to indicate where the stitches
should be made on the fabric. You must count the threads
on the fabric to determine where to stitch.
Cross-Stitch uses X-shaped stitches to create a design or
picture using cotton embroidery floss. In Stamped CrossStitch, the design is already pre-printed on the fabric and
you simply stitch over the “X” marks, referring to a chart for
placement of floss colors.
Needlepoint design created with stitching on a blank mesh
canvas. With a blank canvas, you follow a gridded chart and
count threads to indicate where to stitch.
Needlepoint design created with stitching on a pre-printed
mesh canvas. You follow the colors printed on the canvas
to stitch the design.
Embroidery that uses floss to create a design or picture
using various styles of stitches, on blank fabric.
32
10
Pre-Printed Embroidery:
(Sewn by Hand)
11
Plastic Canvas: (Sewn by Hand)
12
Other Types of Hand Stitches
(Sewn by Hand)
Pre-Made Item with
Hand Stitching
13
Embroidery that uses floss to create a design or picture
using various styles of stitches, on pre-printed design on
fabric. (Iron-on-Transfer can be used.)
Yarn stitched on a plastic mesh canvas. Designs are stitched
from a gridded chart, showing where stitches need to be
placed.
Sweat Shirt, etc. Any Type of Hand Stitching.
Stitching Category General Rules
ALL RULES MUST BE FOLLOWED TO AVOID EXHIBIT DISQUALIFICATION.
All Clothing Exhibits: MUST BE Hung on Clothes Hangers.
Due to Limited Amount of Space: Display Boards, Etc. ARE NOT ALLOWED
Judge’s Criteria: will include, but is not limited to the following:
 Originality
 Workmanship
 Appearance


Quality
Complexity
Textile Machine Stitched Division: Exhibit MUST BE Mainly Machine Stitched by the Exhibitor.
Needlework Hand Stitched Division: Exhibit MUST BE Mainly Hand Stitched by the Exhibitor.
NO Type of Embroidery from a Machine!!!
Division J: Decorated Clothing & Accessories
All Clothing Exhibits: MUST BE Hung on Clothes Hangers.
CLASS NO.:
1
2
3
CLASS NAME:
Decorated Garments:
Premade Decorated Items
Decorated Accessories
ADDITIONAL INFORMATION:
Sweat Shirts, etc.:
Painted, Glitter, Sequin,etc.
Belts, Scarves, Button Covers,
etc.
Ex: Old Jeans – Made into Vest,
etc.
Decorated Recycled:
Decorating a Project that is Made from
100% Recycled Materials
Division K: Jewelry / Beads:
Must be Mounted on a Flat Black or White Display Board.
No larger than 16” X 20”. No Additional Decorations.
CLASS No.:
1
2
3
CLASS NAME:
ADDITIONAL INFORMATION:
Bracelet or Anklet
Hair Accessories
Necklaces
33
4
5
6
7
Earrings
Rings
Belts
Other Types of Jewelry
Division L: Creative Crafts:
MUST MEET SAFETY STANDARDS & ELECTRICAL CODES.
All Lamps: MUST be in Working Order and Include a Light Bulb.
Metal: NO Computer Numerical Control Plasma or Water Jet Cut Exhibits.
Wreaths/Swags/Brooms:
 NO LIVE PLANTS
 Exhibit MUST HAVE a Hanging Loop or Door Hanger.
 Exhibit MUST HAVE a Tag Indicating the Top of the Exhibit:
To Ensure that the Exhibit is Hung Properly.
CLASS NO.:
1
2
3
4
5
6
7
8
9
10
CLASS NAME:
Woodworking
Ceramics/Green Ware/Porcelain/Clay
Recycled:
Exhibit that is Made from
100% Recycled Materials.
ADDITIONAL INFORMATION:
Yard Art, Toys, Wood-Burning, etc.
Lamps
Leather:
Must Be Original Design.
Wreaths
Exhibit will be tested During Judging
Tooled, Carved, Dyed/Painted, Laced/Stitched, etc.
NO: items that could be entered under another division.
NO: Holiday Wreaths
NO: Live Plants
NO: Computer Numerical Control Plasma Exhibit
NO: Water Jet Cut Exhibits
Metal:
NOT APPROPRIATE for
Farm Shop Category
Decoupage
Decorated, Dolls, Bears, Baskets, etc.
Other Types of Creative Crafts
NOT Listed Above
Division M: Holiday Crafts:
MUST MEET SAFETY STANDARDS & ELECTRICAL CODES.
Metal: NO Computer Numerical Control Plasma or Water Jet Cut Exhibits.
Good Division For: Yard Art, Ornaments, etc.
Wreaths/Swags/Brooms:
 NO LIVE PLANTS
 Exhibit MUST HAVE a Hanging Loop or Door Hanger.
 Exhibit MUST HAVE a Tag Indicating the Top of the Exhibit:
To Ensure that the Exhibit is Hung Properly.
34
CLASS NO.:
1
2
3
4
5
6
7
8
CLASS NAME:
New Years
Valentines
Easter
July 4th
Halloween
Thanksgiving
Christmas
Other Holidays
ADDITIONAL INFORMATION:
Division N: Floral Arrangements:
Limited to Artificial & Dried Flowers: NO Fresh Flowers
Wreaths/Swags/Brooms:
 NO LIVE PLANTS
 Exhibit MUST HAVE a Hanging Loop or Door Hanger.
 Exhibit MUST HAVE a Tag Indicating the Top of the Exhibit:
To Ensure that the Exhibit is Hung Properly.
CLASS NO.:
1
2
3
CLASS NAME:
Centerpieces
Corsages
Other Types of Floral Arrangements
ADDITIONAL INFORMATION:
Crafts Category General Rules
(Division J
– N)
ALL RULES MUST BE FOLLOWED TO AVOID EXHIBIT DISQUALIFICATION.
DUE TO LIMITED SPACE AVAILABLE: NO DISPLAY BOARDS, ETC.
MUST MEET SAFETY STANDARDS & ELECTRICAL CODES.
Wreaths/Swags/Brooms:
 NO LIVE PLANTS
 Exhibit MUST HAVE a Hanging Loop or Door Hanger.
 Exhibit MUST HAVE a Tag Indicating the Top of the Exhibit:
To Ensure that the Exhibit is Hung Properly.
Metal: NO Computer Numerical Control Plasma or Water Jet Cut Exhibits.
NO: Type of Embroidery from a Machine!!!
Judges Criteria: will include, but is not limited to the following:
 Originality
 Technique
 Workmanship
 Degree of Difficulty
 Appearance
 Quality
35
Division O: Art Painting:
IMPORTANT!!!
Exhibits that have the Exhibitor’s Name on the Front of the Artwork will be DISQUALIFIED.
Exhibitor May Use Any Media:
NOT LIMITED to Paper or Canvas. (Can be on Wood, Glass, or any type of surface.)
MANDATORY:
If Media is Paper or Canvas:
 Mount Exhibit Attractively with Foam Board:
On the Back (Foam Board Lightweight, White Backing Material)
 Professional-Looking Matte Board Frame on Front of Exhibit:
Lightweight, Attractive-Cardboard Frame
 NO ACTUAL FRAME
ORIGINAL Artwork ONLY:
 Tracing is NOT ACCEPTABLE
 Source of Idea MUST BE Appropriate for Entry in the Williamson County Youth Fair
(Example: Lack of Clothing on a Portrait WOULD NOT be Appropriate)
CLASS NO.:
1
2
3
4
5
CLASS NAME:
Oil Painting
Acrylic Painting
Tempera Painting
Watercolor Painting
Other Types of Art Painting
ADDITIONAL INFORMATION:
Division P: Art Drawing:
IMPORTANT!!!
Exhibits that have the Exhibitor’s Name on the Front of the Artwork will be DISQUALIFIED.
Exhibitor May Use Any Media:
NOT LIMITED to Paper or Canvas. (Can be on Wood, Glass, or any type of surface.)
MANDATORY: If Media is Paper or Canvas:
 Mount Exhibit Attractively with Foam Board:
On the Back (Foam Board Lightweight, White Backing Material)
 Professional-Looking Matte Board Frame on Front of Exhibit:
Lightweight, Attractive-Cardboard Frame
 NO ACTUAL FRAME
ORIGINAL Artwork ONLY:
 Tracing is NOT ACCEPTABLE
 Source of Idea MUST BE Appropriate for Entry in the Williamson County Youth Fair
(Example: Lack of Clothing on a Portrait WOULD NOT be Appropriate)
CLASS NO.:
1
2
3
4
5
6
7
CLASS NAME:
Pastel Drawing
Tempera Drawing
Crayon Drawing
Black & White Charcoal Drawings
Black & White Ink Drawings
Black & White Pencil Drawings
Other Types of Drawings
ADDITIONAL INFORMATION:
Division Q: Art Other:
IMPORTANT!!!
Exhibits that have the Exhibitor’s Name on the Front of the Artwork will be DISQUALIFIED.
Exhibitor May Use Any Media:
NOT LIMITED to Paper or Canvas. (Can be on Wood, Glass, or any type of surface.)
MANDATORY: If Media is Paper or Canvas:
 Mount Exhibit Attractively with Foam Board:
On the Back (Foam Board Lightweight, White Backing Material)
 Professional-Looking Matte Board Frame on Front of Exhibit:
Lightweight, Attractive-Cardboard Frame
 NO ACTUAL FRAME
ORIGINAL Artwork ONLY:
 Tracing is NOT ACCEPTABLE
 Source of Idea MUST BE Appropriate for Entry in the Williamson County Youth Fair
(Example: Lack of Clothing on a Portrait WOULD NOT be Appropriate)
CLASS NO.:
1
2
CLASS NAME:
Mixed Media
Sculpture
ADDITIONAL INFORMATION:
ART Category General Rules
ALL RULES MUST BE FOLLOWED TO AVOID EXHIBIT DISQUALIFICATION.
IMPORTANT!!!
Exhibits that have the Exhibitor’s Name on the Front of the Artwork will be DISQUALIFIED.
NO Damp or Wet Materials will be Accepted. Exhibit will be DISQUALIFIED.
Due to Limited Amount of Space: Display Boards, Etc. ARE NOT ALLOWED.
Exhibitor May Use Any Media:
NOT LIMITED to Paper or Canvas. (Can be on Wood, Glass, or any type of surface.)
MANDATORY:
If Media is Paper or Canvas:
 Mount Exhibit Attractively with Foam Board:
On the Back (Foam Board Lightweight, White Backing Material)
37


Professional-Looking Matte Board Frame on Front of Exhibit:
Lightweight, Attractive-Cardboard Frame
NO ACTUAL FRAME
ORIGINAL Artwork ONLY:
 Tracing is NOT ACCEPTABLE
 Source of Idea MUST BE Appropriate for Entry in the Williamson County Youth Fair
(Example: Lack of Clothing on a Portrait WOULD NOT be Appropriate)
Judges Criteria: will include, but is not limited to the following:
 Creativity: Judges will be Looking for Creative, Original Artwork.
 Composition: Arrange the Elements of the Art Attractively.
 Mastery of Materials: Skillful use of Your Art Materials & Media.
Division S: Woodworking Division
CLASS NO.:
1
2
3
4
CLASS NAME:
Indoor Furniture
Outdoor Furniture
Farm Items
Other Woodworking Exhibits
ADDITIONAL INFORMATION:
Work Shop Category General Rules
**Exhibitor(s) must be present to present their exhibit.**
NO KITS!!!
Eligible Entries:
ONLY: Juniors, Intermediates, & Seniors
(NO: PRE-JUNIOR EXHIBITORS)
Exhibitor Presentation:
 Exhibitors should be dressed appropriately and be with their project when it is judged.
 Exhibitors should be courteous and helpful to those viewing their project including the public, show officials, and judges.
 Exhibitors should not interfere with or shield those exhibitors next to them.
 Exhibitors will be allowed cleaning or preparation supplies, limited to quantities that will fit in a common 5 gallon bucket, in
the exhibition area.
Project Completeness:
 All exhibits should be complete including finish.
 Exhibits are to be clean, free of dust and debris, and in presentable condition, even though they may have been used.
Cleaning Exhibit: limited to the use of a spray bottle and towels.
 Any item necessary for the exhibit to be operational, must be part of the exhibit.
(Example: hinges, latches, etc.)
 The exhibit display area (including floor under and around the project) must be neat.
38
NO EXHIBITS WITH ANY TYPE OF ENGINE!!! (MUST BE entered under the Tractor/Engine Division)
Wood Exhibits MUST BE entered under the Woodworking Division.
Vehicles: No trucks, non-entered tractors or trailers are allowed in the exhibition area.
Due to Limited Space Available: Display Boards, Decorations, Accessories, Etc. Are Not Allowed.
Judges Criteria: will include, but is not limited to the following:
 Originality / Complexity / Technique / Durability
 Workmanship
 Exhibit Worksheet (Exhibitor’s Knowledge)
 Design & Materials
Exhibit Space:
Placement of Exhibits will be at the discretion of the Fair Superintendents.
Display space under shelter is not guaranteed.
Construction Date: A project may be exhibited only one time at the Williamson County Youth Fair and must have been constructed
within one calendar year of the conclusion of the previous Williamson County Youth Fair.
Reclassification: An exhibit may be subject to reclassification, if it is felt that the exhibit is in an incorrect division, and this will be at
the discretion of the Williamson County Youth Fair Superintendents.
All Exhibits Must Meet Safety Standards and Electrical Code.
Safety: All safety procedures must be adhered to when displaying exhibits, but not limited to:
 Appropriate and safe display stands provided for exhibits needing support.
 Sharp edges and points must be padded or covered to prevent injury.
Exhibit Worksheet:
 WORKSHEET MUST ACCOMPANY THE EXHIBIT: IF NOT, EXHIBIT WILL BE DISQUALIFIED.
 The Following MUST Accompany the Exhibit Worksheet: Plans, Bill of Materials, Photographs: Exhibitors should provide
an original, exhibitor drawn plan, photographs showing stages of production, and a complete bill of materials. You may
want to put all your paperwork into a 3-ring binder.
All trailers, BBQ pits, and other equipment that is operated on or transported on public roads: must be equipped with safety
equipment as stated in the latest DOT publication. All three-point hitch and P.T.O. operated equipment is to meet ASAE standards
and specifications.
Welds: No structural welds are to be ground without penalty. Grinding is to be limited to welds that should be ground for functional
reasons and/or welds that would normally be ground for cosmetic purposes. Examples: top rails on trailers, fender body outside
tops, side latches, etc. may be ground, but frames, cross-members, tongues, filler pipe, etc. are not to be ground.
Loss or Damage of Exhibit: Every precaution will be taken to protect the exhibits entered; however, the Williamson County Youth
Fair Board Members, Williamson County Extension Office/Agents/Employees, or Officials of this contest will be responsible for fire,
theft, vandalism, or destruction of an exhibit.
39
Division T: Agricultural/Outdoor Recreation Division
CLASS NO.:
1
2
CLASS NAME:
DESCRIPTION:
Agricultural
Outdoor Recreation
Work Shop Category General Rules
Tractor/Engine Exhibits Division General Rules:
**Exhibitor(s) must be present to present their exhibit.**
Will Help You to Avoid DISQUALIFICATION.
NO KITS!!!
Eligible Entries:
ONLY: Juniors, Intermediates, & Seniors
(NO: PRE-JUNIOR EXHIBITORS)
Exhibitor Presentation:
 Exhibitors should be dressed appropriately and be with their project when it is judged.
 Exhibitors should be courteous and helpful to those viewing their project including the public, show officials, and judges.
 Exhibitors should not interfere with or shield those exhibitors next to them.
 Exhibitors will be allowed cleaning or preparation supplies, limited to quantities that will fit in a common 5 gallon bucket, in
the exhibition area.
Project Completeness:
 All exhibits should be complete including finish.
 Exhibits are to be clean, free of dust and debris, and in presentable condition, even though they may have been used.
Cleaning Exhibit: limited to the use of a spray bottle and towels.
 Any item necessary for the exhibit to be operational, must be part of the exhibit.
(Example: hinges, latches, etc.)
 The exhibit display area (including floor under and around the project) must be neat.
 Trailers and all other equipment are to be displayed in transport position. Ramps, extensions and operation of specific
features may be demonstrated as directed by the official judges and as space allows.
Signs:


All projects are to be identified. Information should include – Exhibitor(s) Name, Club/Chapter, and Project Description.
Additional signs, banners, etc. must meet the approval of the committee members and cannot extend beyond the project’s
display space.
Exhibit Worksheet:
 WORKSHEET MUST ACCOMPANY THE EXHIBIT: IF NOT, EXHIBIT WILL BE DISQUALIFIED.
 Tractor Documentation: must be typed or computer generated and is to include one page description of the overall
restoration project, an expense report identifying all costs of restoration, photos showing before, during and after
restoration that shows safe working environment, and a complete description of all mechanical work performed. All
documentation is to be displayed in a three-ring binder, divided, and sequenced with a table of contents and page
numbers. The National FFA Tractor Restoration Competition format and forms may be used.
40

Engine Documentation: Plans, Bill of Materials, Photographs: Exhibitors should provide an original, exhibitor drawn plan,
photographs showing stages of production, and a complete bill of materials. You may want to put all your paperwork into a
3-ring binder.
Exhibit Space:
Placement of Exhibits will be at the discretion of the Fair Superintendents.
Display space under shelter is not guaranteed.
Construction Date: A project may be exhibited only one time at the Williamson County Youth Fair and must have been constructed
within one calendar year of the conclusion of the previous Williamson County Youth Fair.
Types of Projects:
 Any project that does not fit into one of the stated classes will be DISQUALIFIED.
 Projects may be subject to reclassification upon arrival.
Vehicles: No trucks, non-entered tractors or trailers are allowed in the exhibition area.
Safety: All safety procedures must be adhered to when displaying projects but not limited to:
 Appropriate and safe display stands provided for gates, panels and other projects needing support.
 Sharp edges and points (as on feeder roofs, bale movers, etc.) must be padded or covered to prevent injury.
All Engine Exhibits: that are operated on or transported on public roads must be equipped with safety equipment as stated in the
latest DOT publication. All three-point hitch and P.T.O. operated equipment is to meet ASAE standards and specifications.
Welds: No structural welds are to be ground without penalty. Grinding is to be limited to welds that should be ground for functional
reasons and/or welds that would normally be ground for cosmetic purposes. Examples: top rails on trailers, fender body outside
tops, side latches, etc. may be ground, but frames, cross-members, tongues, filler pipe, etc. are not to be ground.
Loss or Damage of Exhibit: Every precaution will be taken to protect the exhibits entered; however, the Williamson County Youth
Fair Board Members, Williamson County Extension Office/Agents/Employees, or Officials of this contest will be responsible for fire,
theft, vandalism, or destruction of an exhibit.
Judging System for Engine (Excluding Tractors) classes:
Workmanship......................................................25 points
Students’ Knowledge of project..........................25 points
Design and Materials...........................................10 points
Practicality...........................................................10 points
Degree of Difficulty.............................................10 points
Finish...................................................................10 points
Exhibit Worksheet (Documentation).……. ….……10 points
TOTAL..............................................................100 POINTS
Judging System for Tractors:
Mechanical.............................................50 points
Aesthetics...............................................20 points
Originality...............................................10 points
Safety Equipment...................................10 points
Exhibit Worksheet (Documentation).....10 points
TOTAL..................................................100 POINTS
Mechanical will include the restoration of engine, transmission, final drive, fuel system, cooling system, cranking or starting system,
charging system, hydraulic system, steering system, etc.
41
Aesthetics will include the overall appearance of the tractor. This includes workmanship and finish. Items to be considered include,
but are not limited to: metal preparation, completeness of sheet metal, paint and finish, detail and completeness of components
such as wheels, tires, steering wheels, seats, decals, instrument panels, wiring harness, etc.
Originality will include paint color, fasteners, electrical systems, fuel systems, exhaust systems, mechanical systems, original
unaltered serial places, etc.
Safety equipment: will include all equipment that was original to the engine.
 It also includes the provision of drip pans containing floor absorbent to collect any liquids that may drip from the engine
during display.
 Fuel shutoff valves under all fuel tanks must be functional and engines are to be exhibited with the valves closed.
 An ABC fire extinguisher with a minimum 2.5 pounds capacity must be provided with each engine. Extra fuel may not be
stored in the arena. Engines are to be started and run only at the request of judges or show officials
Division U: Tractor / Engine Exhibits
CLASS NO.:
1
2
CLASS NAME:
Tractor Exhibits
Other Engine Exhibits
ADDITIONAL INFORMATION:
Division V: Photography
CLASS NO.:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
CLASS NAME:
People
Animals: Wildlife
Animals: Domestic
Food
Details & Macro
Dominate Color
Plant / Flora
Marina / Aquatics
Elements of Design
Night Photography
Landscape
Digital Darkroom
Catch –All
Storyboard
NEW!
Theme: Texas Wildflowers
DESCRIPTION:




This brand new class will focus on a different theme each year.
This year we want to see your best shots of our beautiful Texas
Wildflowers.
Photos can include: people, animals, buildings, roads, signs, etc.
BUT
Focus should be on the flowers themselves.
42
Photography Category General Rules
Be sure to carefully read all General Rules (page) and Exhibit Worksheet Rules (page).
Eligible Entries:
Pre-Juniors, Juniors, Intermediates, & Seniors. No Group entries will be allowed in the photography category.
Printing of Photos:
All photographs must be printed on photo paper and an 8 x 10 in size. Plain paper photos or copies of photos will be DISQUALIFIED.
Surface finish, glossy or matte, of the photograph is the choice of the Exhibitor.
Mounting of Photos:
All photos should be mounted on an 8 x 10 black or white backer board of foam board, matte board, or gator board. No frames or
double matting will be allowed. Each Exhibit MUST BE placed in a clear gallon sized Zip-Lock Bag prior to Check-In.
Copyright & Content:
 Photos that are deemed obscene, vulgar, sexually-oriented, hateful, threatening, or otherwise violate any laws are strictly
prohibited.
 The Williamson County Youth Fair respects the rights related to copyright laws and intellectual property.
 All photos should be based on a contestant’s original photograph taken by the contestant.
 Use of a photo from other sources/people without permission is not allowed and will lead to disqualification of the photo
and possibly all entries by the contestant.
 The Williamson County Youth Fair reserves the right to refuse inappropriate or unsuitable entries.
Minor Editing: Allowed in all classes, but should be limited to adjustment to contrast removing red eye, brightening or shadowing,
etc. You may also use a program such as Photoshop or Gimp to remove a small unwanted item from the photo such as a piece of
trash or dead stem, but the photo should not appear edited. Any help given to the student by parents or teachers should be age
appropriate and limited to helping the exhibitor learn to use the program. This should be noted on your Exhibit Worksheet. At
Senior level the exhibitor should be the only person manipulating the photo. The point is to TAKE a good photo, not to CREATE a
good photo with technology.
Text on Photographs: Beyond the storyboard and digital darkroom categories photographs should not contain “user placed text.”
This includes such things as comments or titles. Text or wording that is part of the photograph (i.e. photo of a street sign, etc.) is
acceptable.
Model and Property Releases: Any contestant submitting a photograph acknowledges that they have sufficient permission of any
recognizable locations or people appearing in their photograph(s). This permission is hereby granted to both the photographer and
the Williamson County Youth Fair to publish and use as needed. Documentation should be retained by the contestant and will be
requested by the Williamson County Youth Fair Board, if needed.
Class Descriptions:
 People: People (babies, children, adults, and senior citizens) alone or in a group, active or inactive. Such photos may be
photojournalistic, or an interpretative portrait where the person rather than the environment is emphasized.
 Animals-Wildlife: Category focuses on animals not tamed or domesticated and commonly found in the wild throughout
the country and world. Photos can be of wildlife in nature, zoos, and/or petting zoos. Examples include: Deer, snakes,
insects, rodents, elephants, etc.
 Animals - Domestic: Photos focusing on the various animals that have been tamed and made fit for a human environment.
To be considered domesticated, the animal must have their behavior, life cycle, or physiology systemically altered as a
result of being under human control for many generations. Examples include: Dog, Sheep, Pig, Goat, Etc.
 Food: This class is a still life specialization of photography, aimed at producing attractive photographs of food for use in
such items of advertisements, packaging, menus and/or cookbooks. NO PHOTOS OF ALCOHOLIC BEVERAGES.
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Details & Macro: Getting in close is the name of the game for this class. We welcome pictures of small details that suggest
a larger story. This is also the place for macro photographs.
Dominant Color: Photos with a dominant color. The dominant element in the image must be a specific color, such as red,
yellow, blue, white, black, white, green, etc. Black and white photos and duotones are excluded from this class.
Landscape: Scenes of landscapes, seascapes, skyscapes (sunsets, clouds, etc.) or underwater scenes.
Plant/Flora: Any photo that focuses on the plant or flower structure and not on a scene or landscape.
Marine/Aquatics: Photos of any living organism in bodies of either fresh or ocean (salt) water. Example: Fish, stingrays,
shipwrecks, whales, starfish, etc.
Elements of Design: Images use of graphic elements of design. Photos that showcase line, shape, pattern, form, texture,
perspective, etc. Photo can consist of any subject matter. Class is not for graphic illustrations made in commercial
programs (i.e. Adobe Illustrator®) nor for extreme digital creations. Example: Perspective, Line, Pattern, etc.
Night Photography: Photos taken outdoors between dusk and dawn but does not include dusk and dawn. Usually these
photos are achieved by using artificial light or using a long exposure. This class can include any subject as the focus should
be on the skill and technique used to acquire the photograph. Example: Buildings/structures, animals, plant/flora, people,
etc.
Digital Darkroom: Photos are for digital art images created or drastically altered in software like Adobe Photoshop®. This
includes: Photoshop composites and creations, images greatly manipulated with a variety of filters, photos with artistic
borders, photos stitched into a panoramic.
Catch-All: Class for photos that do not fit into one of the other classes. This includes such photos as still-life, motion- blur,
Polaroid transfers, SX-70 images, hand colored photos, etc.
Storyboard: A storyboard is one entry that contains three (3) smaller images and minimal text that tells a story. The story
should be easily understood by the viewer. This entry is one single file. Example: Three (3) images depicting the blooming
of a rose bud at different stages, with the title of “Beginning of Beauty.”
For Storyboards ONLY:
Entries into a Storyboard Class are to consist of Minimum size (8”x10”) and Maximum is (16”x20”)
Three (3) photos digitally combined into one (1) single print.
Judges criteria will include but, is not limited to the following.
 IMPACT: Impact is the sense one gets upon viewing an image for the first time. Compelling images evoke laughter,
sadness, anger, pride, wonder or another intense emotion.
 CREATIVITY: Creativity is the original, fresh, and external expression of the imagination of the maker by using the medium
to convey an idea, message or thought.
 TECHNICAL EXCELLENCE: Technical excellence is the quality of the image itself as it is presented for viewing. Retouching,
manipulation, sharpness, exposure, mounting, and correct color are some items that speak to the qualities of the physical
print.
 COMPOSITION: Composition is important to the design of an image, bringing all of the visual elements together in concert
to express the purpose of the image. Proper composition holds the viewer in the image and prompts the viewer to look
where the creator intends.
 LIGHTING: The use and control of light - refers to how dimension, shape and roundness are defined in an image. Whether
the light applied to an image is manmade or natural, proper use of it should enhance an image.
 STYLE: Defined in a number of ways as it applies to a creative image. It might be defined by a specific genre or simply be
recognizable as the characteristics of how a specific artist applies light to a subject.
 PRESENTATION: Affects an image by giving it a finished look. If mats and/or borders are used do they support and
enhance the image, not distract from it. Any filters or finishes applied to photos should be enhancing to the photos
presentation.
 CENTER OF INTEREST: Is the point or points on the image where the maker wants the viewer to stop as they view the
image. There can be primary and secondary centers of interest.
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SUBJECT MATTER: Should always be appropriate to the story being told in an image.
COLOR BALANCE: Supplies harmony to an image. An image in which the tones work together, effectively supporting the
image, can enhance its emotional appeal. Color balance is not always harmonious and can be used to evoke diverse
feelings for effect.
TECHNIQUE: Is the approach used to create the image. Printing, lighting, posing, capture, presentation media, and more
are part of the technique applied to an image.
STORY TELLING: Refers to the image’s ability to evoke imagination. One beautiful thing about art is that each viewer might
collect his own message or read her own story in an image.
Photographs may be Color, Sepia, Black & White, or Combination in any of the classes
Exhibit Entry Form Evening – Check List:
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To Avoid having to pay the late fee:
Your entry forms have to be turned in according to Time Schedule. (Page 1)
Be sure all blanks are filled in on the Entry Form.
Be sure all signatures required are completed on the Entry Form.
REMEMBER: Bring Your Thank You Note. (with Postage)
REMEMBER: 2 copies of recipes – 1 in a clear sheet protector.
REMEMBER: Email a copy of your recipe, to be reviewed.
(IF NO EMAIL RECEIVED: EXHIBIT WILL BE DISQUALIFIED.)
Staple your check or cash to the Entry Form.
(PLEASE: Correct Amount of Cash – No CHANGE will be on Hand.)
REMEMBER: No Refunds for Any Reason.
Complete Entry Form Box as shown by the examples.
Be sure to put your name on the Entry Form Box page.
PRE-JUNIOR AGE GROUP ONLY: Indicate Kit or Mix if used.
ALL AGE GROUPS: Indicate Dates: Planting Date & Recipe Email Date.
IMPORTANT!!!
Make a Photo Copy of Your Entry Form, Prior to Coming to Extension Office.
NO: Exhibit Worksheets at this time!
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