SATURDAY 19TH AUGUST 2017
 Hints And Tips For Show Day

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Floral Art

Hand Knitting

Soft Toys

Patchwork

Coloured Embroidery - Hand Sewn

Pressed Flower Design

Breads

Pastries

Savoury Flan

Scones

Preserves

Wines

Photography

 

Floral Art

  • The arrangement should comply with the schedule in its content and size
  • The cut ends of all fresh plant material must be in water or water retaining material
  • The use of artificial plant materials is not allowed
  • All components should be neat and clean
  • Plant material must predominate, be well prepared and in good condition
  • All entries should show good overall harmony in the choice of colour, texture and form of plant material chosen


HANDICRAFT

Hand Knitting

  • Must use yarns specified in the programme
  • Yarns should be suitable for the chosen item
  • Finishing techniques are as important as the knotting
  • Seams should be invisibly joined
  • Patterns should be matched from the right side
  • Shoulder seams should be invisibly grafted
  • Neat buttonholes
  • Yarns should be joined at the edge and loose ends darned in neatly
  • Garments should be unworn and attractively presented

Soft Toy For Babies

  • Should be light in weight
  • Should have washable fillings and fabrics
  • Must not have glass or plastic eyes, wire joints, squeakers or hard piece down the neck
  • Attachment of limbs, ears etc. should be secured using ladder stitch or other neat method of sewing if they are not enclosed within a seam
  • Closure of seams after filling should be neat or unobtrusive
  • Embroidered eyes are preferable to felt for washable toys
  • Whiskers should not be used for baby or toddler toys
  • Stuffing should be even and soft with no lumps and should reach the ends of limbs, noses and tail ends
  • Knitted toys should be well filled without distortion of the knitted fabric. The filling should not show through
  • A discreet stand can be used to support an upright doll or toy rather than placing flat on the show table
  • The dolls or toys should be capable of being removed from their staging for judging

Patchwork

  • For any items that are to be washed during use, fabrics of a similar weight and with similar washing requirements should be used
  • New fabrics should be pre-laundered before making up
  • For decorative items that will not require washing during use, a much wider range of both woven and unwoven fabric can be used
  • Accuracy is vital – cut fabrics on the straight of the grain unless there are design reasons for doing otherwise
  • Sewing threads should be chosen to blend with the fabrics
  • Joins, points and corners should be exactly matched
  • Use appropriate finishes to neaten and strengthen edges such as piping or bindings
  • Large areas of patchwork should be knotted or quilted if the are lined
  • Items designed to be wall hung need to have adequate rings or hangers to display them to their best advantage
  • Aim for a crisp presentation with no loose threads visible

Coloured Embroidery – Hand Sewn

  • ‘A piece of embroidery’ means the back will be looked at – therefore a made up item such as a framed picture is not acceptable
  • All embroidery designs should seek effective combination of fabric, threads, stitching and applied material to give colour and texture
  • Judges will look for skill in use and adaptation of basic and more advanced stitches worked in well chosen threads
  • Items should be unsoiled and appropriately presented with the shape not distorted
  • Design markings or transfer marks should not be visible

Pressed Flower Design

  • Design should be well balanced, with a focal point and appropriate plant material in scale to the size and shape of the frame or card
  • They may be framed or unframed
  • Plant material should be in good condition with no visible damage
  • Plant material should be well pressed without wrinkles
  • Background, plant material and frame should all relate with good colour harmony
INDUSTRIAL

All breads and cakes should be displayed on a doyley

Breads

  • Usually presented on a bread board
  • Bread should be baked 24 hours before judging

White Bread

  • Loaf should be well risen and evenly baked to a warm golden brown
  • Weight light in relation to size
  • Crumb soft and springy to the touch
  • Inside, when cut, light, fine, silky and even texture, with no streaks or holes showing lack of kneading

Brown Bread

  • Brown loaf will be less well risen than white
  • Crumb will feel more moist, a little closer and less springy

Pastries

  • Pastries should be presented on a plate, with a doyley if sweet and a dish paper if savoury
  • Pastries should be evenly baked
  • Base pastry should be completely cooked through
  • Plain flour should be used for all pastries except suet pastry

Savoury Flan

  • Savoury pastry must be used
  • Bake ‘blind’ in a plain flan ring on a baking sheet
  • A flan dish may be used, but pastry does not always cook through underneath. Try putting on a baking sheet to increase base heat
  • Cooked sauce-based filling added to cooked pastry, then finished

 

Scones

  • Scones should be even in shape, size and colour
  • Suitable size is 2 - 2 ½ ins (5 – 6 cm)
  • Should be erect, flat on top and pale golden colour
  • Texture light and springy
  • Plain Scones – plain cutter, no glaze but may be dusted
  • Fruit Scones – fluted cutter, no glaze but may be dusted
  • Savoury Scones – Plain cutter, glaze with milk or egg
    - Sprinkle grated cheese on top of cheese scones

Preserves

  • All jars must be scrupulously clean
  • There should be no proprietory names on the lids or jars
  • Labels should be plain, neat and straight and of a suitable size for the container. Place label between the vertical seams of the jar
  • Label should state contents and day, month and year of making
  • All jars must be filled to the brim
  • The first thing the judges look for is the seal. This shows that the item is actually worthy of the term ‘preserved’.
  • Lids should always be put on freshly potted sugar preserves, immediately each jar is filled, when hot
  • The temperature of the preserve should not drop below 82?C in order to produce a seal and ensure that any yeast and moulds present in the headspace do not survive
  • Jars may have twist tops, tight plastic lids or paper jam pot covers. Twist tops and plastic lids need not have waxed discs. However, if paper covers are used, a wax disc should seal the top by putting it, waxed side down, on the preserve when it is hot.
  • Fruit jellies and curds must have paper covers and waxed discs
  • Chutney must have vinegar proof lid eg. Plastic. Metal must not be used as this can react with the vinegar causing a very poisonous solution. Waxed discs are not required
  • Chutney should be kept at least two months before showing
  • Avoid honey jars with screw tops, as the thread does not produce a good seal
  • If no seal of preservation is present the item is not acceptable – do not be tempted to test the seal before the show and thus destroying it

Wines

  • Must be presented in clear glass punted bottle with new flanged cork; which need not be sealed
  • Bottles must be filled within ½ ins (12mm) of base of cork
  • Labels should state type of wine and year of making
  • Colour should be bright, characteristic and brilliantly clear
  • There should be no sediment in the bottle
  • When cork is drawn, wine should be stable
  • Aroma should be true, well rounded and pleasant

PHOTOGRAPHY

  • The images, however sourced – film or digital camera, from which the prints are derived, must be the work of the Exhibitor
  • Prints may be mounted, but not framed under glass
  • Maximum size including the mount – 10ins x 8ins
  • A print may be mounted directly to a panel of card with an adhesive
  • An aperture mount, cut with a bevel-edge cutter may be used with the print taped in place rather than glued
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