Department: 122-Culinary Arts | Open

Division A – Brews, Bubbly & Wine

Division B – Dried, Canned, Fermented and Preserved

Division C – Breads

Division D – Cakes

Division E – Cookies

Division F – Candy

Division G – Pies

Division H – Refrigerated Items

Print Culinary Department

Print Exhibit Entry Form

Prizes & Awards

Champion – $25
Reserve Champion – $10
First Place – $8
Second Place – $5
Third Place – $3

Premiums will be awarded providing there are three (3) or more exhibits in the class. Officials have the authority to move or place exhibits into an appropriate class. Not all classes may merit a placing.

Important Facts & Dates

Age & Ability Groups

Age 11 & under (Dept. 122A)
Age 12 to 17 (Dept. 122B)
Age 18 & older (Dept. 122C)
Persons with Disabilities Age 11 & under (Dept. 122D)
Persons with Disabilities Age 12 to 17 (Dept. 122E)
Persons with Disabilities Age 18 & older (Dept. 122F)

August 1 – FINAL DAY FOR ONLINE ENTRIES

Pre-registration required. Enter online by 5 p.m. Friday, August 1, 2025 using the online entry system. Parents must sign if exhibitor is under 18 years of age. Following registration, print and save your receipt for entry confirmation.

AUGUST 2-3 – DELIVER EXHIBITS TO FAIRGROUNDS

Bring exhibits to the G.W. Marks Exploration Center, Missoula County Fairgrounds, 1075 South Ave. West. Exhibits will be accepted:
- 9 a.m. to 4 p.m., Saturday August 2 (non-perishable and perishable)
- 1 p.m. to 8 p.m., Sunday August 3 (non-perishable and perishable)

AUGUST 10 – PREMIUM PAYOUT

Premiums are available for pickup 1 to 4 p.m., Sunday, August 10 at the Fair Office (Bldg. #12). Premiums are also available 10 a.m. to 5 p.m. August 11-13. Any unpaid premiums after 5 p.m., August 13 will be forfeited.

AUGUST 11 – EXHIBITS RELEASED

Exhibits will be available for pickup from 11 a.m. to 7 p.m. Monday, August 11, 2025.

General Exhibiting GUIDELINES

The content submitted must be the original work of the exhibitor.
Officials have the right to exclude any content from consideration if it includes explicit content that is not family friendly.
By submitting your content to this contest, you consent to Missoula County Fairgrounds posting and/or sharing images or videos of your exhibit for promotional purposes.
Entries are limited to one (1) per class unless otherwise specified.
Officials reserve the right to reclassify entries not entered in the correct division or class, or as otherwise needed for competition.
All exhibits will receive care and protection in the surroundings, but at all times are subject to owners’ risk, and the Missoula County Fairgrounds nor Western Montana Fair cannot be held responsible for damage that may occur.
Space/capacity may be reached before the entry deadline and may limit the number of exhibits permitted. In this instance, exhibits will be accepted in the order the entries were received.
Label displays with name of item, only.
To ensure the sincerity and true spirit of competition, do not use package mix in any entry.

Division A – Brews, Bubbly & Wine

Guidelines & Reminders

Must provide recipe. Please print recipe clearly and neatly on a card.
Must be 21+ years or older to enter any alcoholic beverage class.
Root beer, beer, and some wines will be refrigerated and bottles will be opened for judging. Identify contents and prepare bottles attractively, if you wish. When judging is complete, any remaining product will be emptied out of bottles.
Limit three entries per class, per exhibitor. Entry must be prepared by exhibitor. Entry must be one (1) twelve (12) oz. bottle. Labels should only state type.

CLASSES – Ales

Class 1: Pale Ale

Class 2: Brown Ale

Class 3: Stout Ale

Class 4: Weizen Ale

Class 5: Any other Ale, please identify

Classes – Lager

Class 6: Light Lager

Class 7: Dark Lager

Class 8: Any other lager, please identify

Classes – Specialty Brews

Class 9: Belgian, please identify

Class 10: Fruit, please identify

Class 11: Honey

Class 12: Seasonal

Class 13: IPA

Class 14: Malt Alternative

Class 15: Any other specialty brew, please identify

Classes – Grape Wines

Class 16: Chardonnay

Class 17: Sauvignon Blanc

Class 18: Rose & Blanc de Noir Wines

Class 19: Cabernet Sauvignon

Class 20: Zinfandel

Class 21: Any other grape wine, please identify

Classes – Non-Grape Wines

Class 22: Any non-grape wine, please identify

Classes – Organic Wines

Class 23: Organic Red

Class 24: Organic White

Class 25: Any Other Organic Wine, please Identify

Classes – Soda

Class 26: Root Beer

Class 27: Cola

Class 28: Ginger Ale

Enter Online →

Division B – Dried, Canned, Fermented and Preserved

GUIDELINES & REMINDERS

Unsealed exhibits or products showing signs of spoilage will not be judged.
Fancy padded lids, fabric over-wraps or cozies interfere with the judging process and should not be used.
Please loosen rings so that judges may inspect proper head space. Rings that cannot be removed will not be judged.
All canned entries shall consist of sealed, standard canning jars–half pints, pints or quarts. Must be clean and have a clean ring free of rust.
All canning lids and jars must be the same brand. Must use new lids.

CLASSES – Dried Foods

Recipe required. Exhibitor must have personally home dried all entries in this class. No commercial products please. All dried foods will be displayed in small clear glass jars with screw-on lids. 3 pieces of jerky, or 3 fruit, etc. Dried foods may be handled by judges to determine stage of doneness. Product should be dry and bendable without breaking.

Class 1: Dried Fruit, single or mixture

Class 2: Dried Herbs

Class 3: Dried Jerky

Class 4: Dried Vegetables

Class 5: Dried Garlic item or mixture

Class 6: Other dried food not listed, state kind

Classes – Fruits & Tomatoes

Recipe required. Identify on the jar canning method, time processed, and procedure. Judged on appearance, characteristic, pleasing color and attractive pack.

Class 7: Canned Applesauce

Class 8: Canned Apricots

Class 9: Canned Berries

Class 10: Canned Peaches

Class 11: Canned Pears

Class 12: Canned Pie cherries

Class 13: Canned Plums

Class 14: Canned Tomatoes

Class 15: Canned Sweet cherries

Class 16: Other canned fruit not listed, state kind

Class 17: Any canned fruit juice, state kind

Classes – Canned Meat & Fish

Use standard pint or quart jars. Pressure processed at 12 to 15 pounds pressure (check altitude). Allow one (1) inch headspace. Canned meat will be judged on appearance – pieces of uniform size, with a little fat but not excessive, the pack should be solid and attractive, the condition of the solids should be firm and tender. A card attached to the jar is required stating the canning method, time processed and procedure.

Class 18: Canned Chili (with or without meat)

Class 19: Canned Fish

Class 20: Canned Meat Stock

Class 21: Canned Mincemeat

Class 22: Canned Poultry

Class 23: Canned Sauce (with meat)

Class 24: Canned Wild Meat

Class 25: Canned Soup (with meat), state kind

Classes – Pickles and Relishes

Recipe required. Pickles and relishes will be judged on color and appearance but will not be tasted. Pieces should be uniform in size and packed evenly when applicable.

Class 26: Pickles

Class 27: Other pickled vegetables, state kind

Class 28: Relish

Class 29: Salsa

Class 30: Vinegars

Classes – Vegetables, Low Acid

Recipe required. Canned vegetables will be judged on appearance and should have uniform size, shape and ripeness; the color should be natural and characteristic of the vegetable; the pack should be uniform, firm, and the liquid should be clear.

Class 31: Asparagus

Class 32: Beans

Class 33: Beets

Class 34: Carrots

Class 35: Peas

Class 36: Other vegetable not listed, state kind

Class 37: Tomato mixture

Class 38: Vegetable sauce and juice

Classes – Jams, Butters, Conserves, Fruit Spread

Recipe required. Please attach to jar an identification of canning method, pressure cooked or water- bathed. Please do not submit exhibits with fancy over-wraps or cozies. Jam color should be bright and correspond to the fruit product; consistency should be thick and easy to spread; taste should be pleasing and appropriate for the product. Jelly will be judged on color, clearness, retention of shape when spooned out, smooth and free from graininess with a pronounced, pleasing and natural flavor appropriate to the fruit.

Class 39: Fruit Butter, state kind

Class 40: Huckleberry jam

Class 41: Apricot jam

Class 42: Raspberry jam

Class 43: Cherry jam

Class 44: Rhubarb jam, combination

Class 45: Peach jam

Class 46: Plum jam

Class 47: Strawberry jam

Class 48: Any pepper jam, state kind

Class 49: Any combination fruit jam, state kind

Class 50: Conserves, any kind

Class 51: Other jam, not listed, state kind

Class 52: Fruit syrup, state kind

Class 53: Berry jelly

Class 54: Cherry jelly

Class 55: Grape jelly

Class 56: Herb/Exotic jelly

Class 57: Huckleberry jelly

Class 58: Plum jelly

Class 59: Rhubarb jelly

Class 60: Other jelly not listed, state kind

Classes – Fermentation

Recipe and method required. Fermented foods will be judged on appearance of jarring, smell, flavor appropriate to the vegetable, retained crispness of the vegetable. Sauces will be judged on appearance and flavor. Anything that appears to be spoiled or unsavory will be discarded.

Class 61: Sauerkraut

Class 62: Kimchi

Class 63: Other fermented vegetables not listed

Class 64: Yogurt

Class 65: Other fermented dairy products

Class 66: Fermented condiments and sauce

Class 67: Kombucha

Enter Online →

Division C – Breads

GUIDELINES & REMINDERS

Presentation: Small entries (rolls, muffins, etc.) should have three (3) uniform pieces on a flat green surface or paper plate in a clear plastic food storage bag. For bread entries, one (1) whole, complete loaf should be provided on a disposable container with a clear plastic food bag or clear wrap covering it.

Classes – Quick Breads, Biscuits, and Muffins

Class 1: Biscuits

Class 2: Fruit bread

Class 3: Grain bread (corn, oatmeal, etc.)

Class 4: Zucchini bread

Class 5: Quick breads

Class 6: Donuts

Class 7: Muffins

Class 8: Scones

Class 9: Pumpkin bread

Class 10: Other vegetable bread, state kind

Classes – Yeast Breads

Class 11: Artisan bread, state kind

Class 12: Bread, white

Class 13: Bread, whole grain

Class 14: Bread, herb, state kind

Class 15: Bread, sourdough

Class 16: Rolls

Class 17: Bagels

Class 18: Other, not listed above

Enter Online →

Division D – Cakes

CLASSES – Baked Cakes

Must provide recipe. Cakes need to be made from original ingredients; boxed cake mixes not accepted. Presentation: 1 whole cake placed on a disposable base and covered with an airtight covering. Frosted or unfrosted is acceptable.

Class 1: Carrot

Class 2: White cake

Class 3: Chocolate cake

Class 4: Cupcakes three (3), any kind

Class 5: Pound cake, state kind

Class 6: Crumb cake

Class 7: Angel food

Class 8: Any fruit cake

Class 9: Coffee cake

Class 10: Any other cake, state kind

Classes – Decorated Cakes

Judged solely on decoration. Dummy cakes should be used. Size is not limited, be mindful that judges and display staff may have to move it around! Attach a small card describing the design.

Class 11: Original design

Class 12: Wedding or special occasion

Class 13: Fondant decorated

Class 14: Modeling chocolate decorations

Class 15: Royal icing decorations

Class 16: Mirror glazes

Class 17: Cupcakes

Class 18: Professionals only, any style

Class 19: Fair theme decorated cake, “Lasso the Moon”

Enter Online →

Division E – Cookies

GUIDELINES & REMINDERS

Recipe required. Presentation: Entries consist of three (3) cookies or bars on a flat, green surface, non-returnable, or paper plate in a clear plastic food storage bag.

Classes

Class 1: Brownies

Class 2: Lemon bars

Class 3: International cookies, state kind

Class 4: Any fruit bars, state kind

Class 5: Any other non-fruit type bars

Class 6: Chocolate chip cookies

Class 7: Filled cookies

Class 8: Ginger cookies

Class 9: Oatmeal

Class 10: Peanut butter

Class 11: Sugar cookies, state kind

Class 12: No-bake cookie, state kind

Class 13: Shortbread cookies

Class 14: Other cookies not listed, state type

Enter Online →

Division F – Candy

GUIDELINES & REMINDERS

Recipe required. Presentation: Entries consist of three (3) pieces of candy on a flat, green surface, non-returnable, or paper plate in a clear plastic food storage bag.

CLASSES

Class 1: Fudge, scratch

Class 2: Fudge, marshmallow

Class 3: Chocolates, state kind

Class 4: Divinity

Class 5: Peanut brittle

Class 6: Popcorn balls

Class 7: Glass candy

Class 8: Other, state kind

Enter Online →

Division G – Pies

Guidelines & Reminders

Recipe required. Entry must be prepared by exhibitor. Presentation: Enter one (1) whole pie in disposable pie pans with a clear, air-tight covering. No prepared mixes. Crusts must be made from scratch. For cream or refrigerated fillings see Division H.