DEPARTMENT 520 – BAKED GOODS

CHAIRPERSON: Heidi Copeland
ASSISTANT CHAIRPERSON: Samantha Kennedy
ENTRY FEE: None
ARRIVAL TIME:
DIVISION ATuesday, November 12, 2019 8:00 a.m. – 10:00 a.m. Building #2
DIVISION B – D: Thursday, November 7, 2019 8:00 a.m. – 10:00 a.m.Building #2
RELEASE TIME:
DIVISION A: Monday, November 18, 2019 9:00 a.m. – 5:00 p.m.
DIVISION B – D: Tuesday, November 12, 2019 8:00 a.m. – 10:00 a.m.

RULES & REGULATIONS
BAKED GOODS EXHIBITORS MUST ABIDE BY THE GENERAL RULES

      1. All products must have been made by the Exhibitor
      2. No ready mixes will be accepted, except in decorated classes
      3. An exhibitor may make only one entry per class
      4. Exhibit half of cut cake or pie, leaving cut surface exposed. DO NOT cut decorated cakes
      5. Cakes should be whole loaf or one-half layers.  Cookies should be 6 each entry.
      6. All entries must be brought and displayed on disposable plates or trays and wrapped for freshness before judging (not responsible for plates/heirlooms)

BEST OF SHOW WILL BE AWARDED TO BEST OVERALL BAKED PRODUCT

Product will be judged on flavor, lightness, general appearance and crumb

Pies will be judged on texture of crust and flavor and consistency of filling.

GENERAL SCORE CARD  
General Appearance

  • Appealing Presentation
  • Consistency of Shape
40
Taste (appropriate for product)

  • Complementing ingredients
  • Well blended
  • Not over or under baked
30
Texture/Moistness

  • Tender
  • Not soggy or oily
  • Not dry or dense
30
Total 100

 DIVISION A – ADULTS
DIVISION B – YOUTH Grades up to 6
DIVISION C – YOUTH Grades 7 – 9
DIVISION D – YOUTH Grades 10 – 12
YEAST BREAD SCORE CARD
Judged on baking to type of bread.Example: uniformly browned, well-proportioned shape with even top.
External Characteristics

  • Shape
  • Surface
  • Volume
30
Internal Characteristics

  • Texture
  • Grain
  • Color
40
Flavor

  • Blended flavor of ingredients characteristic of kind
  • Free from undesirable characteristics
30
Total 100

CLASS 1: YEAST BAKING – Bread
CLASS 2: YEAST BAKING – Coffee Cake or Sweet Rolls
CLASS 3: YEAST BAKING – Sour Dough
CLASS 4: YEAST BAKING – Any other item not listed

QUICK BREADS SCORE CARDJudged on baking to type of product.

Example: well-proportioned shape with no peaks or knobs on top, inside has round holes of uniform size, no tunnels.

External Characteristics

  • Shape
  • Surface
  • Crust
  • Volume
30
Internal Characteristics

  • Texture
  • Grain
  • Color
40
Flavor

  • Blended flavor of ingredients characteristic of kind
  • Free from undesirable characteristics
30
Total 100

CLASS 5: QUICK BREAD – Biscuits (6)
CLASS 6: QUICK BREAD – Coffee Cake
CLASS 7: QUICK BREAD – Muffins (6)
CLASS 8: QUICK BREAD – Any other item not listed.  Example, zucchini, banana, etc.

CAKES SCORE CARDJudged on baking to type of cake.

Example: Angel Food cake – light and fluffy, Layer cake – fine grained and moist, Pound cakes – compact, fine crumb etc.

External Characteristics

  • Shape
  • Surface
  • Distribution
  • Volume
30
Internal Characteristics

  • Texture
  • Grain
  • Color
40
Flavor

  • Blended flavor of ingredients characteristic of kind
  • Free from undesirable characteristics
30
Total 100

CLASS 9: CAKES – White (with or without icing)
CLASS 10: CAKES – Chocolate (with or without icing)
CLASS 11: CAKES – Yellow (with or without icing)
CLASS 12: CAKE – Cheese Cake
CLASS 13: CAKE – Pound
CLASS 14: CAKE – Carrot, Applesauce, Banana, or other Spice Cake
CLASS 15: CAKE – Cup Cakes (6) any type
CLASS 16: CAKE – Gluten Free
CLASS 17: CAKE – Any other item not listed

DECORATED CAKES SCORE CARDJudged on decoration only
Theme

  • Carried throughout the design
25
Color

  • Color of frosting well balanced throughout
20
Frosting

  • Applied frosting, whatever the type should be pleasing to the eye and not lumpy or bumpy.  Frosting should be true to the novelty of the cake
40
Originality 15
Total 100

CLASS 18: DECORATED CAKES – Novelty, Non-professional
CLASS 19: DECORATED CAKES – Tiered, Non-professional

COOKIES SCORE CARDJudged on baking to type of cookie
External Characteristics

  • Shape
  • Surface
30
Internal Characteristics

  • Texture
  • Grain
  • Color
40
Flavor

  • Blended flavor of ingredients characteristic of kind
  • Free from undesirable characteristics
30
Total 100

CLASS 20: COOKIES – Bars & Squares (example – brownies, blondie’s)
CLASS 21: COOKIES – Decorated Cookies
CLASS 22: COOKIES – Gluten Free
CLASS 23: COOKIES – Any other item not listed

CANDY SCORE CARDJudged on factors that harmonize well together with an attractive finish
External Characteristics

  • Shape
  • color
  • Decorations
30
Internal Characteristics

  • Texture
  • Grain
  • Color
40
Flavor

  • Blended flavor of ingredients characteristic of kind
  • Free from undesirable characteristics
30
Total 100

CLASS 24: CANDY – (Any type)

PIES SCORE CARD
Judged on baking to type product
External Characteristics

  • Shape
  • Surface
  • Crust
  • Volume
30
Internal Characteristics

  • Texture
  • Grain
  • Color
40
Flavor

  • Blended flavor of ingredients characteristic of kind
  • Free from undesirable characteristics
30
Total 100

CLASS 25: PIES – Fruit, Any Flavor, Pastry Crust
CLASS 26: PIES – Chiffon, Cream, or Custard – Any Flavor, any Crust
CLASS 27: PIES – Nut
CLASS 28: PIES – Gluten Free
CLASS 29: PIES – Any other item not listed
CLASS 30: TARTS – All Kinds
CLASS 31: KING ARTHUR FLOUR – Contest   Youth/Adult Recipe   Prizes

Premium Schedule

1st

2nd

3rd

$6.00

$4.00

$3.00