Department L - Baked Goods & Candies

Department L – Baked Goods & Candies

1. General Rules & Regulations

   1. All exhibits must be made by the exhibitor from scratch.  No commercial mixes or bread machine products except as listed.

   2. No exhibits will be accepted that require refrigeration.

   3. Exhibit items on a sturdy white disposable plate placed in a zip lock type bag.

   4. Exhibits too large for a zip lock type bag may be covered with plastic wrap.

   5. Recipe card must be stapled to each entry tag and include:

      1. Ingredients with amounts

      2. Mixing procedures

      3. Baking time and temperature

      4. Exhibitor number (No names)

   6. Only new 4-H youth or 4-H youth not enrolled in foods projects may enter open class.

   7. Family members may not enter the same class.  4-H/FFA members may not enter the same class in 4-H and an open class.

   8. At least 3/4 of each exhibit may be sold following judging.  Proceeds will benefit the fair.

   9. The champion cake, pie, yeast bread and quick bread will be sold at the 4-H cake auction.  Proceeds will benefit the Washington County 4-H program.

      
      
      

2. Quick Breads

   1. A whole loaf – approximately 4" x 8" x 3"; Standard muffins 2 1/2" at base; 8" or 9" layers make an exhibit.

   2. Exhibitors entering both 3 and 4 must use different recipes, i.e. class 3 banana bread and class 4 cherry nut bread; not class 3 banana bread and class 4 banana nut bread.
      
      

3. Yeast Breads

   1. No frostings made with cream cheese, raw eggs and/or other ingredients requiring refrigeration.

   2. A whole loaf – approximately 4" x 8"; 4 rolls – 3" to 5" make an exhibit.
      
      

4. Cakes

   1. A whole cake – 2 or 3 layers, tube, or bundt shape; loaf approximately 4" x 8" x 3" makes an exhibit.

   2. A cake exhibit makes a better appearance when placed on a flat surface (covered foam core board or standard cake board) rather than on a plate.

   3. No frosting made with raw eggs, cream cheese or other ingredients requiring refrigeration.

   4. No cheesecakes.
      
      

5. Pies

   1. A whole pie in an 8" or 9" disposable pan makes an exhibit.

   2. Piecrust must be made from scratch
      
      

6. Candy

   1. Exhibit consists of 6 pieces of candy.

   2. Expo Queen’s Gift Mix – Class 08 – Assortment of at least 3 kinds of candy, 4 pieces each, in a decorated gift box of an appropriate size.  Specify contents.  The winning entry will be presented to the Washington County Ag Expo Queen.

   3. Candy Gift Box – Class 14 – Assortment of at least 3 kinds of candy, 4 pieces each in a decorated gift box of an appropriate size.  Specify contents and intended recipient.

   4. Judging criteria:

      1. General appearance

      2. Uniformity of size, shape, color

      3. Texture and consistency

      4. Flavor
         
         

7. Cookies

1. Exhibit must consist of 6 cookies

2. Class 14 – Giant Decorated Cookie – Identify, cookie must be 6"-8" in diameter.  All decorations must be edible.

3. Class 15 – Cookie Collection Gift Basket – 3 different cookies, 4 each arranged in a decorative box or basket for a gift.  Specify contents and intended recipient.

4. Class 22 – Giant Decorated Cookie – Identify, cookie must be 6"-8" in diameter.  All decorations must be edible.

5. Cookie definitions:

1. Bar – Stiff dough spread in flat pan.  Baked, cooled and cut into bars.

2. Drop – Soft dough dropped from spoon onto cookie sheet.

3. Rolled – Stiff dough rolled thin and cut into desired shapes.

4. Refrigerator – Stiff dough shaped into rolls, wrapped, chilled well in refrigerator so that it can be cut into thin slices.

5. Molded – Stiff dough rolled between hands into balls, logs, crescents, etc.

6. Pressed – Dough forced through a cookie press/pastry tube into various shapes.

6. Judging criteria:

   1. General appearance

   2. Uniformity of size, shape, color

   3. Texture

   4. Flavor