Manitoba Agriculture, Food and Rural Initiatives

Vision Statement “The MAAS Board will lead in revitalizing our rural communities”  Mission Statement “The MAAS Board will provide Manitoba Agricultural Societies with the vehicles and opportunities to develop and promote vital rural communities.”

 

STANDARDS FOR JUDGING HONEY, BUTTER, RENDERED FAT & FRENCH-STYLE SALAD DRESSING

Note:   Frozen food classes require a freezer be present for storage and display.

Frozen Vegetables and Fruit Score Card

Fruit may be packed with no sugar or syrup, dry sugar pack or syrup pack.

(25)   Wrap and Container

• vapour and moisture proof

(15)   Label

• name of product and date frozen

(60)  NO SUGAR OR DRY PACK:

• no ice crystals or freezer burn
• uniformity of pieces, colour of natural product

(60) SYRUP PACK:

• proportion of 1/3 syrup to 2/3 fruit, syrup should cover fruit
• uniformity of size, colour of fruit (no browning)
• no disintegration of fruit

Frozen Casseroles and One Dish Dinners Score Card

These items should be exhibited in oven-proof wear, e.g. foil, Pyrex or corningware. An accompanying recipe of the casserole must be included with the meal plan at which the casserole is to be served. Use of toppings such as biscuit dough, mashed potatoes, etc. concealing casserole contents is not advisable.

(20)   Container

• oven-proof, clean, attractive
• seal: vapour and moisture proof

(20)   Showmanship

• attractiveness of surface of casserole
• combination of colors of foods
• condition of foods frozen

(40)   Suitability

• of  food products to freezing
• size of texture of pieces should be similar to allow cooking at the same temperature and in the same amount of time

(20)   Nutrition

• foods included in casserole as well as those in meal plan must meet the nutritional requirements of the basic meal plan according to Canada's Food Guide.

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POTPOURRI

Honey Score Card

Honey carries the aroma and flavour of the flowers from which its ingredients were gathered.

Liquid or Solid Honey

(5)   Container

• appearance, suitability

(15)   Freedom from crystals

(15)   Freedom from foreign materials

(15)   Freedom from froth, air bubbles and frosting (if solid)

(10)   Brightness

• honey is classed from lightest to darkest: water white, light 1 and 2, buckwheat, golden 1 and 2, light and dark amber

(20)   Flavour and aroma

• characteristic flavour, not just sweet, (lighter honey has the mildest flavour)

(20)   Texture

• density of liquid: turn upside down, bubble should rise slowly. If solid: smooth and fine, not runny or too firm.

Comb Honey

(5)   Quality of Wooden Section

• wood should be white, square, lack imperfections

(30)   Cleanliness of Wood Section and Honey

• all propolis and foreign material removed from frame, no dirt, scrapings or stickiness on surface of comb

(20)   Completeness of Fill

• section filled with comb except necessary passage holes, not shallow, no empty spaces

(30)   Completeness and Appearance of Capping

• no uncapped cells
• white in colour, smooth surface, not watery or sticky

(15)   Quality, Flavour and Aroma

• no granulation, presence of pollen or bee parts
• no use of heavy foundation
• no fermentation of disagreeable flavour or odour

Butter Score Card

(55)   Flavour and Salting

• no trace of off-flavour or odour which is stale, metallic, fishy, weedy, sour or rancid
• salt: sufficient amount and evenly dispersed

(15)   Texture

• smooth
• not greasy, brittle, sticky or mealy

(10)   Incorporation of moisture

• no trace of free or milky moisture

(10)   Colour

• not too light, dark, mottled or streaky

(10)   Package

• firm, clean cut mould, clean suitable wrap

Rendered Fat Score Card

(60)   Flavour and Odour

• no off-flavour or rancid odour
• not too salty

(25)   Texture

• not too firm or brittle, yet not weak or too soft
• should be smooth and cut easily with a spoon

(10)   Colour

• uniform, clean light colour

(5)   Container

• clean, grease and moisture proof

French-Style Salad Dressing

Is an oil-vinegar dressing, usually made with 2 to 3 parts oil to 1 part vinegar. It may be made with tarragon, wine or cider vinegar.

Lemon juice can be substituted for vinegar but makes a thinner dressing. Any type of oil may be used, including peanut and olive. A variety of seasonings and herbs may be added including sugar, dry mustard, paprika, garlic, chives, basil, tarragon, parsley, chervil.

French-Style Dressings with perishable ingredients such as cheeses, anchovies or heavy cream would not be acceptable at fairs unless facilities for refrigeration were available.

French-Style Salad Dressing Score Card

(60)   Flavour

• well blended without predominance of vinegar

(25)   Consistency

• (15)  smooth; oil and vinegar blend when shaken or remain blended
• (10) not watery: typical proportions are 125 to 175 ml (1/2 to 3/4 c) of oil and 50 ml (1/4 c.) vinegar or lemon juice

(10)   Colour

• attractive

(5)   Container

• clean, no rust on cover