BAKED GOODS ~ DEPT I
Entries accepted Thursday, July 31st from 2:00 PM-7:00 PM and Friday, August 1 from 8:00 AM to noon in the South Exhibit Hall. Baked goods judging begins at 1:00 PM Friday, August 1. All exhibits released at 4:00 PM Saturday, August 9, 2008. NO EXCEPTIONS.
RIBBONS
First, second, and third place ribbons will be awarded in each class if the entries deserve such merit. A BEST OF FAIR ribbon may be awarded per Department Section AT THE DISCRETION OF THE JUDGE. A GRAND CHAMPION AND RESERVE GRAND CHAMPION ribbon may be awarded in this Department if entries deserve such merit. Classes may be combined or created at the discretion of the Superintendent or Judge.
GENERAL RULES
All General Open Class Rules apply. All entries in these classes must be homemade unless noted. All entries must be safe for testing and should not require refrigeration. All entries must be placed on a disposable plate and covered with plastic or in a zip lock bag prior to being entered at the fairgrounds. All cookies must be on a disposable plate and in plastic zip lock bags. All cakes must be placed on a sturdy, covered surface that is 1 – 1½” larger than the cake and covered in plastic. All baked products, except decorated cakes, must be cut and tasted by the judge. All exhibits will remain on display until Saturday, August 9, at 4:00 PM. All entries will be sold as a Fund Raiser for the Open Class Department following judging. A representative sample of each baked product (cake, pie, bread) will remain on display. The Garfield County Fair and its representatives will not be responsible for any lost or damaged personal items such as plates or platters. Please use disposable plates and tins wherever possible. Entries requiring refrigeration will not be accepted. This includes cream pies, products containing cream cheese, cream cakes or fillings. Judging Criteria: Flavor, Appearance, Color, Texture, Consistency and Leavening.
CLASS DESCRIPTIONS
SECTION 1 - COOKIES
101 Six Bar Cookies
102 Six Brownies
103 Six Chocolate Chip Cookies
104 Six Chocolate Drop Cookies
105 Six Spice Drop Cookies
106 Six Oatmeal Cookies
107 Six Peanut Butter Cookies
108 Six Fruit Drop Cookies
109 Six Novelty Drop Cookies
110 Six Sugar Cookies
111 Six Unbaked Cookies
112 Six Bar Cookies Made From a Cake Mix
113 Six Any Cookies from a Cake Mix
114 Six any other CookiesSECTION 2 - BREADS, QUICK
201 One Loaf Zucchini Quick Bread
202 One Loaf Zucchini Quick Bread, Variation
203 One Loaf Banana Quick Bread
204 One Loaf Banana Quick Bread, Variation
205 One Loaf Applesauce Quick Bread
206 One Loaf Pumpkin Quick Bread
207 One Loaf Vegetable Quick Bread
208 One Loaf of Grain Quick Bread (wheat, oats, rye, etc)
209 One Loaf Any Other Quick Bread, With Nuts
210 One Loaf Any Other Quick Bread, Without Nuts
211 Six Muffins, Any Type, No Paper Cups
212 Six Baking Powder Biscuits
213 Six Pieces of Corn Bread
214 Six Corn Tortillas
215 Six Flour Tortillas
216 Any Other Quick Bread, Not in a Loaf
217 Coffee Cake, QuickSECTION 3 - BREADS, YEAST & SOURDOUGH
301 Six White Rolls
302 Six Whole Wheat Rolls
303 Six Shaped Rolls (Crescents, Cloveleaf, etc)
304 One Loaf White Bread
305 One Loaf Whole Wheat Bread
306 One Loaf Sourdough Bread
307 One Loaf French Bread
308 One Loaf Yeast Bread, Any Other
309 Six Sweet Rolls
310 Coffee Cake, Yeast
311 One Loaf Bread Made with a Bread Machine
312 Creative Bread Made from Frozen Dough
313 Other Yeast Bread, Not in a LoafSECTION 4 - CAKES
401 Chocolate Layer Cake With Icing (2 Layers)
402 White Layer Cake With Icing (2 Layers)
403 White Angel Food Cake Without Icing
404 Bundt Cake
405 Chiffon Cake Without Icing
406 Sponge Cake Without Icing
407 Carrot Cake Without Icing
408 Fruit Cake
409 Spice Cake
410 Chocolate Torte Cake With Fruit Filling
411 Pound Cake
412 Any Other Variety Cake, Homemade
413 Variation of a Cake Made From a MixSECTION 5 - DECORATED CAKES
(may use a cake form as cakes will not be tasted)
501 Decorated Sheet Cake
502 Decorated Layer Cake
503 Decorated Wedding CakeSECTION 6 - PIES (NO cream pies)
601 Pecan Pie
602 Blueberry Pie
603 One Double Crust Cherry Pie
604 Rhubarb Pie
605 Peach Pie
606 Fruit Cobbler
607 Any Other Pie
608 Any Other PastrySECTION 7 - GOOD FOR YOUR HEALTH
This section is for those who have modified, substituted ingredients or have used a recipe that reduces fat, cholesterol or calories. All general rules apply. Please include recipe.
701 Six Cookies
702 Quick Bread
703 Yeast Bread
704 Six Muffins, No Paper Cups
705 One Cake
706 One Pie
707 Ten Pieces of Candy
PRODUCT STANDARDS FOR BAKED GOODS
YEAST BREAD: should have a uniform golden crust, a smooth, well-rounded top, slices easily, and holds shape. Texture should be moderately fine, even grained, free from large air bubbles, and well-baked. The flavor should be pleasant, with a bland nut-like taste.
QUICK BREAD: should be even or slightly rounded, golden brown crust, equally light throughout. Texture should have a fine even grain, not crumbly. Flavor should be characteristic of ingredients. Any nuts or fruits should be uniformly distributed.
COFFEE CAKES: should be well-baked and browned, not doughy, crumbly, or drippy. If dough swirls, it should have a clean cut design. Icing should enhance appearance. Flavor of topping should complement or be a pleasant contrast to flavor or basic dough.
CAKES: should have a neat appearance. Texture should be consistent with recipe and ingredients used with flavor well-blended and pleasant to taste.
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