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19th Annual North Idaho Chili Cook-off Competition Friday, October 7th, 2011

Summary: 19th Annual North Idaho Chili Cook-off Competition
Friday, October 7th, 2011
Sponsored by the University of Idaho Food Science Club
1. Your chili must equal approximately 1.0 gallon in volume (e.g., 1 crockpot).
2. Your chili may not contain any form of game meat.
3. If your chili contains meat, the meat must be cooked thoroughly at 155F.
4. Vegetarian and lentil chili permitted.
5. Your chili must be presented Friday, October 7th, 2011 between 9 a.m. and 10 a.m. at the tents outside the
Agricultural Science Building. The chili must be presented in a stand alone, electric heatable cookery (e.g.,
crockpot), and must exhibit a minimum temperature of 140F for entry into the competition. The chili must be
prepared fresh, that morning or the evening before, and be maintained at a minimum temperature of 140F until
officially entered in the contest. (Chili should not be prepared, refrigerated, and reheated.)
**Note that your entry will not be accepted if it fails to meet this requirement due to food safety concern.**
6. After entry your chili becomes property of the University of Idaho Food Science Club.
7. Paid competitor registration forms will be accepted no later than Thursday, October 6th, 2011
at 5:00 p.m. Applications may be sent to: School of Food Science, University of Idaho,
Attn: Ms. Gayle Gleason, P.O. Box 442312, Moscow, ID 83844-2312 or delivered to Room 111 in the Agricultural
Science Building between 7:30 a.m. and 5:00 p.m.. All checks should be made payable to "University of Idaho
Food Science Club". Please contact Ms. Gayle Gleason at (208) 885-0707 for additional information.


Source: Alves-Foss, Jim - Department of Computer Science, University of Idaho


Collections: Computer Technologies and Information Sciences