BAKED GOODS ~ DEPT I

Print entire Open Class Description >>>here. 2009 Rules and schedule >>>here. Entry form >>>here.

Entries close at 8:30 a.m. Tuesday, August 4th (see Open Class Schedule for complete entry times) in the South Exhibit Hall.  Judging begins at 9:00 a.m. All entries released between 11:00 AM- 1:00 PM, Sunday, August 9, 2009. NO EXCEPTIONS. Two entries per person, per class will be accepted.

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 Drop Cookies
104 Six Molded Cookies
105 Six Unbaked Cookies
106 Six Any Cookies from a Cake Mix
107 Six any other Cookies

SECTION 2 - BREADS, QUICK
201 One Loaf Quick Bread
202 Six Muffins, Any Type, No Paper Cups
203 Six Baking Powder Biscuits
204 Six Pieces of Corn Bread
205 Six Tortillas
206 Any Other Quick Bread, Not in a Loaf
207 Coffee Cake, Quick

SECTION 3 - BREADS, YEAST & SOURDOUGH
301 Six Rolls
302 One Loaf Bread
303 Six Sweet Rolls
304 Coffee Cake, Yeast
305 One Loaf Bread Made with a Bread Machine
306 Creative Bread Made from Frozen Dough
307 Other Yeast Bread, Not in a Loaf

SECTION 4 - CAKES
401 Layer Cake With Icing (2 Layers)
402 White Angel Food Cake Without Icing
403 Bundt Cake
404 Chiffon Cake Without Icing
405 Sponge Cake Without Icing
406 Carrot Cake Without Icing
407 Fruit Cake
408 Spice Cake
409 Chocolate Torte Cake With Fruit Filling
410 Pound Cake
411 Any Other Variety Cake, Homemade
412 Variation of a Cake Made From a Mix

SECTION 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 Cake
504 Decorated Cut-Up Cake
505 Decorated Character Cake

SECTION 6 - PIES (NO cream pies)
601 Pecan Pie
602 Single Crust Fruit
603 One Double Crust Fruit Pie
604 One Lattice Top Fruit Pie
605 Fruit Cobbler
606 Any Other Pie
607 Any Other Pastry

SECTION 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.