4-H Baked Goods


RULES

  1. 1. An exhibitor may make only one entry in any class.
  2. 2. Exhibit one-half (1/2) of cut cake, leaving cut surface exposed, (1/2) loaf bread or 3 rolls, 1 jumbo/2 standard/ or 3-6 mini muffins, 3-6 cookies or candy. Decorated cakes judged on decoration only.
  3. 3. All baked goods must be in see-thru wrap or under plastic cover.
  4. 4. Entry should be displayed on paper plate.
  5. 5. Registration will be by number. Names will be put on after judging.
  6. 6. Recipes must be submitted on a 3” X 5” or 4” X 6” recipe card. Junior (yellow cards), Senior (green cards) and Intermediate (Tan cards).
  7. 7. Identical prizes will be awarded in both Juniors, Seniors and Intermediates in each class.


*** SEE INDIVIDUAL BAKED GOOD SCORECARD FOR DETAILS. ***


YEAST BREAD

May enter 1/2 loaf or 3 to 6 rolls, etc. Total Points Available ..................... 100

1. External Characteristics ....................................................... 30 _________

Shape: Well proportioned, evenly rounded top.
Crust: Uniformly browned except slightly darker on top, about 1/8
inch deep, crisp, tender, smooth, free form cracks & bulges.

2. Internal Characteristics ........................................................ 40 _________

Texture: Tender elastic crumb, free from dryness or doughiness.
Grain: Fine cells elongated upward, evenly distributed, cell walls thin.
Color: Characteristic of ingredients used, free from dark streaks.

3. Flavor ................................................................................... 30 _________

A blend of well baked ingredients, free from undesirable flavor from
bacterial action (sourness) or yeast or other ingredients.

Total Judged Score ______________

Some Characteristics of Excellent Yeast Breads:

Light, well proportioned
loaf with evenly rounded top. Crust uniformly browned, slightly darker on
top; crust is crisp, tender and smooth. Crumb is tender and elastic, free
from color streaks. Grain is uniform and fine. Flavor good.


QUICK BREADS

May enter 1/2 standard loaf or 1 full mini loaf size. Total Points Available ..................... 100

1. External Characteristics ............................................................. 30 _________

Shape: Well proportioned, evenly rounded or flat top.
Loaf Bread, biscuits, Cornbread - true to type.
Crust: Uniform browning, tender, thin with rough surface, free from cracks.
Volume: Light in weight in proportion to size.
(FRUITS & NUTS ADD WEIGHT)

2. Internal Characteristics .............................................................. 40 _________

Texture: Medium-fine, moist, tender, crumb. Not crumbly, sticky or doughy.
Grain: Round even cells, free from tunnels. Nuts & fruits - well distributed
without excessive dryness or sogginess.
Color: Uniform without streaks.

3. Flavor .......................................................................................... 30 _________

Blend of well baked ingredients characteristics of kind of product.

Total Judged Score ______________

Some Characteristics of Excellent Quick Breads:

Well proportioned shape with even top, uniformly browned with thin tender crust free
from cracks. Light in weight in proportion to size. Medium fine texture with moist, tender
crumb. No tunnels. If it contains nuts or fruits, they should be well distributed. Pleasing
flavor characteristic of the kind of product.
Examples: Nut & Fruit Bread, Biscuits & Cornbread.


MUFFINS

May enter 1 Jumbo or 2 - 3 Standard or 3 - 6 Mini. Total Points Available ........................ 100

1. External Characteristics ....................................................... 30 _________

Shape: Symmetrical, well rounded top, free from peaks or knobs.
Crust: Evenly browned, slightly rough, thin, tender and crisp.
(use of paper liners optional)
Volume: Light in weight in proportion to size.

2. Internal Characteristics ........................................................ 40 _________

Texture: Medium-fine, moist, tender crumb.
Grain: Round, even cells, free from tunnels.
Color: Creamy or appropriate color for kind.

3. Flavor ................................................................................... 30 _________

Blend flavor of well baked ingredients. Only faintly sweet, enough salt to prevent flatness,
otherwise bland unless flavored by added material.

Total Judged Score ______________

Some Characteristics of Excellent Muffins:

very light; golden-brown outside, symmetrical in shape, no peaks or knobs on top,
pebbled surface. Inside has round holes of fairly uniform size, but no tunnels. Good
flavor.

No Cupcakes, Must use Muffin Recipe. Corn bread goes under Quick Bread.


COOKIES

May enter 3 to 6 cookies+ Total Points Available ..................................... 100

1. External Characteristics ....................................................... 30 _________

Shape: Regular, even.
Crust: Uniform color, characteristic of kind.

2. Internal Characteristics ........................................................ 40 _________

Texture: Thin cookie - crisp, tender
Drop cookie - to type
Bar cookie - moist, tender
Shortbread - soft, dense
Grain: Even cells
Color: Characteristic of kind

3. Flavor ................................................................................... 30 _________

Blended flavor or well baked ingredients characteristic of kind free
from excessive flavor of spices, flavoring or molasses or other sweetening.

Total Judged Score ______________

Some Characteristics of Excellent Cookies:

Regular, even shaped with crust of uniform color. Tender, even grained, with good flavor.


CAKES

(Click Here To View Scoresheet for Cakes)


DECORATED CAKES

These cakes will be judged on decoration only. Total Points Available ........................... 100

1. Theme ........................................................................................ 20 _________

Is the theme carried throughout the design of the decorations.

2. Color ........................................................................................... 20 _________

Color of frosting should be well balanced with the exception of variegated color.

3. Shape .......................................................................................... 10 _________

Any shape can be entered. Shape should be true to type & uniform.

4. Smoothness of Frosting .............................................................. 20 _________

(when applicable)
Frosting texture should be smooth not sugary or lumpy. Applied frosting should be
smooth on top & sides. Undecorated portions of the top & sides should look even
(not bumby). Border scallops, stars, shells, should be even & approximately the same
size. Frosting should be true to type of novelty cake. Individual stars, weave, shells etc.,
should be approximately the same size throughout the design.

5. Originality ................................................................................... 10 _________

6. Creative Use of Material ............................................................. 10 _________

Is the theme carried throughout the design of the decorations.

7. Degree of Difficulty ..................................................................... 10 _________

Total Judged Score ______________



CANDY

May enter 3 to 6 pieces. Total Points Available ...................... 100

1. External Characteristics ....................................................... 30 _________

Shape: Uniform
Color: Attractive, appealing
Decorations: Harmonize with candy type and purpose.
(No paper dollies, foil cups extra decorations in container.)

2. Internal Characteristics ........................................................ 40 _________

Texture: Even, smooth, not grainy, not over cooked or scorched.
Fondants: Ingredients thoroughly combined. No crystals.
Caramel: Caramels that are overcooked are tough, hard & chewy, crystals may
be present if over stirred or too little corn syrup is used.

3. Flavor .................................................................................... 20 _________

Well blended, free from excessive flavor of spices, flavoring & sweeteners.

4. Degree of Difficulty ............................................................... 10 _________

Total Judged Score ______________

Some Characteristics of Excellent Candy:

Candy that is smooth, well shaped, flavors that are well blended and harmonize well together with an attractive color for the use intended.


PREMIUM AWARDS
4-H BAKED GOODS

Premium awards for :
Yeast Bread, Quick Bread, Muffins, Cookies, Bar Cookies, Layer Cakes/Frosting,
Tube or Bundt Cake (with or without frosting), Decorated Cakes and Candy.


1st Place
2nd Place
3rd Place
Honorable Mention 		$5
$3
$2
$1


- IMPORTANT -
All exhibits must be in place, complete and ready for judging no later than 5:30 p.m.,
Wednesday, Oct. 19, 2011, and remain in place until, Sunday, Oct. 30, 2011.