Exhibits
DEPARTMENT 6
BREADS, CAKES, COOKIES, CANDIES, AND PIES
(Enter 1/4 cake, except for decorated cakes; enter only 1/2 loaf yeast or quick breads)DEPARTMENT 6
BREADS, CAKES, COOKIES, CANDIES, AND PIES
| CLASS 6A - BREADS | 1ST | 2ND | HM |
| 1. Biscuits (Any Kind) | 2.50 | 1.50 | HM |
| 2. Bread, Loaf | 2.50 | 1.50 | HM |
| 3. Coffee Cake | 2.50 | 1.50 | HM |
| 4. Muffins | 2.50 | 1.50 | HM |
| 5. Quickbread, Fruit, Nut, Vegetable | 2.50 | 1.50 | HM |
| 6. Rolls (6) | 2.50 | 1.50 | HM |
| 7. Skillet or Soda Bread | 2.50 | 1.50 | HM |
| 8. Any Other Bread (Identify) | 2.50 | 1.50 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING BREADS
Appearance - Looks tender and good; even golden brown color; good shape, well proportioned, even rounded top.Flavor - Good, well blended flavor; pleasing Texture - Fine even grain; thin cell walls; feathery light Crumb - Creamy white color, slightly moist, light and elastic, tender. Crumb - Creamy white color, slightly moist, light and elastic, tender | |||
| CLASS 6B - TUBE, LOAF OR SHEET CAKES | |||
| (Display 1/4 cake covered in clear plastic) | |||
| 1. Angel Food cake | 4.00 | 2.00 | HM |
| 2. Cup Cakes (6) | 4.00 | 2.00 | HM |
| 3. Fruit Cake | 4.00 | 2.00 | HM |
| 4. Jelly Roll Cake | 4.00 | 2.00 | HM |
| 5. Pound Cake | 4.00 | 2.00 | HM |
| 6. Spice Cake | 4.00 | 2.00 | HM |
| 7. Any Other | 4.00 | 2.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING TUBE OR LOAF CAKES
Appearance - Pleasing appearance; slightly rounded top; unfrosted; smooth uniform, light brown; Frosted: frosting free from stickiness; crystals or crustiness; characteristic of type.Crumb - Smooth and velvety; slightly moist; light and tender; pleasing color. Texture - Fine, even grain; thin cell walls; feathery light. Flavor - Delicate, well blended flavor; sweet flavor, free from strong flavor, tastes good. | |||
| CLASS 6C - LAYER CAKES | |||
| (Display 1/4 cake on tray covered in clear plastic) | |||
| 1. Apple Cake, Raw | 5.00 | 3.00 | HM |
| 2. Caramel Cake | 5.00 | 3.00 | HM |
| 3. Carrot Cake | 5.00 | 3.00 | HM |
| 4. Coconut Cake | 5.00 | 3.00 | HM |
| 5. Devil's Food Cake | 5.00 | 3.00 | HM |
| 6. German Chocolate Cake | 5.00 | 3.00 | HM |
| 7. Spice Cake | 5.00 | 3.00 | HM |
| 8. White or Yellow Cake | 5.00 | 3.00 | HM |
| 9. Any Other Layer Cake (Identify) | 5.00 | 3.00 | HM |
| CLASS 6D - COOKIES | |||
| (Display on cardboard tray covered with clear plastic. Six of each re-quired for judging.) | |||
| 1. Bar or cut strips | 3.00 | 2.00 | HM |
| 2. Brownies | 3.00 | 2.00 | HM |
| 3. Decorated | 3.00 | 2.00 | HM |
| 4. Drops (Chocolate Chip, Etc) | 3.00 | 2.00 | HM |
| 5. Filled or Sandwich | 3.00 | 2.00 | HM |
| 6. Refrigerator or Rolled | 3.00 | 2.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING COOKIES
Appearance - Outside uniform, not too thick, size-not over 3"; surface texture and color.Texture - Characteristics of type. Flavor - Natural flavor of ingredients. | |||
| CLASS 6E - CANDIES | |||
| (Six pieces of each required for judging) | |||
| 1. Caramels | 3.00 | 2.00 | HM |
| 2. Chocolates | 3.00 | 2.00 | HM |
| 3. Fruits | 3.00 | 2.00 | HM |
| 4. Fudge | 3.00 | 2.00 | HM |
| 5. Hard Candies or lollipops | 3.00 | 2.00 | HM |
| 6. Mints | 3.00 | 2.00 | HM |
| 7. Molded or Decorated | 3.00 | 2.00 | HM |
| 8. Seafoam or Divinity | 3.00 | 2.00 | HM |
| 9. Any Other (Identify) | 3.00 | 2.00 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING CANDIES
Appearance - Color, size and shape of pieces. Texture - Crystalline - velvety, creamy, smooth. Consistency - Crystalline - firm, not hard or soft. Noncrystalline - should hold shape, no crystals. Flavor - Blended, high quality, pleasing. | |||
| CLASS 6F - PIES | |||
| 1. Fruit Pies | 4.50 | 3.50 | HM |
| 2. Meat Pies | 4.50 | 3.50 | HM |
| 3. Cream Pies | 4.50 | 3.50 | HM |
| 4. Other Style Pies | 4.50 | 3.50 | HM |
THE FOLLOWING CRITERIA ARE USED FOR JUDGING PIES
Entry must have at least 60% of the primary ingredient in filling. It does not need to be a "traditional" two-crusted pie. Must be presented on a disposable aluminum (throw-away) pie pan. Flavor - Blended, high quality, pleasing Appearance - Color, texture and doneness - Creativity - Ease of Preparation - General Appeal - Return to 60th Anniversary Page | |||