Department: 122-Culinary Arts | Open
Division A – Brews, Bubbly & Wine
Division B – Breads
Division C – Cakes
Division D – Cookies
Division E – Candy
Division F – Pies
Division G – Refrigerated Items
Division H– Dried
Division I- Canned
Division J – Fermented
**Preserved foods cannot be older than 1 year.
Prizes & Awards
Best in Show - $50
Champion– $25
Reserve Champion– $10
First Place – $8
Second Place– $5
Third Place– $3
Premiums will be awarded provided 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.
For all exhibitors winning cumulative premium money exceeding $600.00, a completed W-9 form is required, and a check will be mailed within 60 days.
Important Facts & Dates
Age & Ability Groups
Amatuer
Age 11 & under (Dept. 122A)
Age 12 to 17 (Dept. 122B)
Age 18 & older (Dept. 122C)
Participants with Disabilities Age 11 & under (Dept. 122D)
Participants with Disabilities Age 12 to 17 (Dept. 122E)
Participants with Disabilities Age 18 & older (Dept. 122F)
Professional (Dept 122G)
No age classes. Either employed or selling to qualify as a professional.
Teacher (Dept 122H)
No age classes. Employed as a teacher to qualify.
July 29 – FINAL DAY FOR ONLINE ENTRIES
Pre-registration required. Enter online by 5 p.m. Wednesday, July 29, 2026 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 between 9am – Noon on Sunday, August 2 or between 11am to 6 pm on Monday August 3 to the Exploration Center - Honeyberry Kitchen, Missoula County Fairgrounds, 1075 South Ave. West.
AUGUST 8 – PREMIUM PAYOUT
Premiums are available for pickup 1 to 4 p.m., Saturday, August 8 at the Fair Office (Bldg. #12). Premiums are also available 10 a.m. to 6 p.m. Sunday-Wednesday of the following week. Any unpaid premiums after 6 p.m., August 12 will be forfeited.
AUGUST 9 – EXHIBITS RELEASED
Exhibits will be available for pickup from 10 a.m. to 6 p.m. Sunday, August 9, 2026 and Monday, August 10, 2026.
All exhibitors responsible for picking up their jars, containers, and decorations by end of Monday. Anything remaining will be donated or disposed of.
General Exhibiting Guidelines
Entries are limited to one (1) per Class, and five (5) per Division.
Some entries will be opened to be judged.
The content submitted must be the original work of the exhibitor. 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.
Officials reserve the right to reclassify entries not entered in the correct division or class, or as otherwise needed for competition. Officials have the right to exclude any content from consideration if it includes explicit content that is not family friendly.
All exhibits will receive care and protection in the surroundings, but always are subject to owners’ risk, and the Missoula County Fairgrounds nor Western Montana Fair can’t 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.
Entries must be prepared from scratch unless otherwise specified, and not previously exhibited. To ensure the integrity and true spirit of competition, please do not use commercially prepared mix in any entry.
Perishables must be covered or sealed in clear wrap/bags; canned goods must follow safe processing methods. Spoiled or improperly sealed items will be disqualified.
Entries must be fresh at judging; stale or spoiled items may be rejected. Any judged items (non-refrigerated class) exhibiting obvious signs of mold will be disposed of to ensure a safe environment for spectators.
The Superintendent and Fairgrounds Staff reserve the right to reject any unsafe or unsuitable entries.
Label displays with name of item, only.
Division A – Brews, Bubbly & Wine
Guidelines & Reminders
Must provide recipe. Please print recipe clearly and neatly on a 3x5 index card.
Must be 21+ years 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 disposed of.
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
Division B – 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, Yeast and Cake
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, Handcrafted or Hand Shaped Head
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
Division C – 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: Fair theme decorated cake (2026 Fair Theme is E Pluribus Unum (One of Many)
Division D – 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
Division E – 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
Division F – 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.
Classes
Class 1: Cobblers
Class 2: Crisps
Class 3: Hand pies
Class 4: Fruit pie, open face, state kind
Class 5: Nut pie, state kind
Class 6: Fruit pie, closed face, state kind
Class 7: Blended fruits or vegetables
Class 8: Other, state kind
Division G – Refrigerated Items
Guidelines & Reminders
Recipe required. Present refrigerated items such as pies, cakes, cookies, etc. in the same manner as unrefrigerated items.
Classes
Class 1: Any cream pie, state kind
Class 2: Lemon pie
Class 3: Pumpkin pie
Class 4: Savory pie
Class 5: Cheesecake, state kind
Class 6: Eclairs
Class 7: Cream puffs
Class 8: Salad dressing, state kind
Class 9: Mayonnaise
Class 10: Any type dip, state kind
Class 11: Condiment (pesto, mustard, etc.)
Class 12: Salsa (fresh), state hot or mild
Class 13: Other refrigerated item, state kind
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.
Division H – Dried
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
Division I – Canned
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 1: Canned Applesauce
Class 2: Canned Apricots
Class 3: Canned Berries
Class 4: Canned Peaches
Class 5: Canned Pears
Class 6: Canned Pie Cherries
Class 7: Canned Plums
Class 8: Canned Tomatoes
Class 9: Canned Sweet cherries
Class 10: Other canned fruit not listed, state kind
Class 11: 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 12: Canned Chili (with or without meat)
Class 13: Canned Fish
Class 14: Canned Meat Stock
Class 15: Canned Mincemeat
Class 16: Canned Poultry
Class 17: Canned Sauce (with meat)
Class 18: Canned Wild Meat
Class 19: Canned Soup (with meat or other), 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 20: Pickles
Class 21: Other pickled vegetables, state kind
Class 22: Relish
Class 23: Salsa
Class 24: 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.
All low acid vegetables must be pressure canned.
Class 25: Asparagus
Class 26: Beans
Class 27: Beets
Class 28: Carrots
Class 29: Peas
Class 30: Other vegetable not listed, state kind
Class 31: Tomato mixture
Class 32: 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 33: Fruit Butter, state kind
Class 34: Huckleberry jam
Class 35: Apricot jam
Class 36: Raspberry jam
Class 37: Cherry jam
Class 38: Rhubarb jam, combination
Class 39: Peach jam
Class 40: Plum jam
Class 41: Strawberry jam
Class 42: Any pepper jam, state kind
Class 43: Any combination fruit jam, state kind
Class 44: Conserves, any kind
Class 45: Other jam, not listed, state kind
Class 46: Fruit syrup, state kind
Class 47: Berry jelly
Class 48: Cherry jelly
Class 49: Grape jelly
Class 50: Herb/Specialty or Tropical jelly (Ex: Dragon fruit, mango, guava, etc.)
Class 51: Huckleberry jelly
Class 52: Plum jelly
Class 53: Rhubarb jelly
Class 54: Other jelly not listed, state kind
Division J - Fermented
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 1: Sauerkraut
Class 2: Kimchi
Class 3: Other fermented vegetables not listed
Class 4: Yogurt
Class 5: Other fermented dairy products
Class 6: Fermented condiments and sauce
Class 7: Kombucha