4-H BAKED GOODS
4-H BAKED GOODSRULES1. An exhibitor may make only one entry in any class.2. Exhibit one-half (1/2) of cut cake, leaving cut surface exposed, (1/2) loaf bread or 3 rolls, 1jumbo/2 standard/ or 3-6 mini muffins, 3-6 cookies or candy. Decorated cakes judged ondecoration only.3. All baked goods must be displayed on paper plates, in see-thru wrap or under plastic cover.Containers will be provided by the 4-H office.4. Registration will be by number. Names will be put on after judging.5. 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).6. Identical prizes will be awarded in both Juniors, Seniors and Intermediates in each class.** SEE INDIVIDUAL BAKED GOOD SCORECARD (LAST PAGE) FOR DETAILS. **YEAST BREADMay enter 1/2 loaf or 3 to 6 rolls, etc.Total Points Available . 1001. External Characteristics . 30Shape: Well proportioned, evenly rounded top.Crust: Uniformly browned except slightly darker on top, about 1/8inch deep, crisp, tender, smooth, free form cracks & bulges.2. Internal Characteristics . 40Texture: 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 . 30A blend of well baked ingredients, free from undesirable flavor frombacterial action (sourness) or yeast or other ingredients.Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
Total Judged ScoreSome Characteristics of Excellent Yeast Breads:Light, well proportioned loaf with evenly rounded top. Crust uniformly browned, slightly darkeron top; crust is crisp, tender and smooth. Crumb is tender and elastic, free from color streaks.Grain is uniform and fine. Flavor good.QUICK BREADSMay enter 1/2 standard loaf or 1 full mini loaf size.Total Points Available . 1001. External Characteristics . 30Shape: 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 . 40Texture: Medium-fine, moist, tender, crumb. Not crumbly, sticky or doughy.Grain: Round even cells, free from tunnels. Nuts & fruits - well distributedwithout excessive dryness or sogginess.Color: Uniform without streaks.3. Flavor . 30Blend of well baked ingredients characteristics of kind of product.Total Judged ScoreSome Characteristics of Excellent Quick Breads:Well proportioned shape with even top, uniformly browned with thin tender crust freefrom cracks. Light in weight in proportion to size. Medium fine texture with moist, tendercrumb. No tunnels. If it contains nuts or fruits, they should be well distributed. Pleasingflavor characteristic of the kind of product. Examples: Nut & Fruit Bread, Biscuits &Cornbread.Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
MUFFINSMay enter 1 Jumbo or 2 - 3 Standard or 3 - 6 Mini.Total Points Available . 1001. External Characteristics . 30Shape: 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 . 40Texture: Medium-fine, moist, tender crumb.Grain: Round, even cells, free from tunnels.Color: Creamy or appropriate color for kind.3. Flavor . 30Blend flavor of well baked ingredients. Only faintly sweet, enough salt to prevent flatness,otherwise bland unless flavored by added material.Total Judged ScoreSome 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. Goodflavor. (No Cupcakes, Must use Muffin Recipe. Corn bread goes under Quick Bread.)COOKIESMay enter 3 to 6 cookies Total Points Available . 1001. External Characteristics . 30Shape: Regular, even.Crust: Uniform color, characteristic of kind.2. Internal Characteristics . 40Texture: Thin cookie - crisp, tenderDrop cookie - to typePensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
Bar cookie - moist, tenderShortbread - soft, denseGrain: Even cellsColor: Characteristic of kind3. Flavor . 30Blended flavor or well baked ingredients characteristic of kind free from excessiveflavor of spices, flavoring or molasses or other sweetening.Total Judged ScoreSome Characteristics of Excellent Cookies:Regular, even shaped with crust of uniform color. Tender, even grained, with good flavor.DECORATED CAKESThese cakes will be judged on decoration only. (See Last Page for Cakes Score sheet)Total Points Available . 1001. Theme . 20Is the theme carried throughout the design of the decorations.2. Color . 20Color of frosting should be well balanced with the exception of variegated color.3. Shape . 10Any shape can be entered. Shape should be true to type & uniform.4. Smoothness of Frosting . 20Frosting texture should be smooth not sugary or lumpy. Applied frosting should besmooth on top & sides. Undecorated portions of the top & sides should look even(not bumby). Border scallops, stars, shells, should be even & approximately the samesize. Frosting should be true to type of novelty cake. Individual stars, weave, shells etc.,should be approximately the same size throughout the design. (when applicable)5. Originality . 10Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
6. Creative Use of Material . 10Is the theme carried throughout the design of the decorations.7. Degree of Difficulty . 10Total Judged ScoreCANDYMay enter 3 to 6 pieces.Total Points Available . 1001. External Characteristics . 30Shape: UniformColor: Attractive, appealingDecorations: Harmonize with candy type and purpose.(No paper dollies, foil cups extra decorations in container.)2. Internal Characteristics . 40Texture: 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 maybe present if over stirred or too little corn syrup is used.3. Flavor . 20Well blended, free from excessive flavor of spices, flavoring & sweeteners.4. Degree of Difficulty . 10Total Judged ScoreSome Characteristics of Excellent Candy:Candy that is smooth, well shaped, flavors that are well blended and harmonize well togetherwith an attractive color for the use intended.Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
PREMIUM AWARDS4-H BAKED GOODSPremium 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 Place2nd Place3rd PlaceHonorable Mention 5 3 2 1** IMPORTANT **All exhibits must be in place, complete and ready for judging no later than 4:00 p.m.,Wednesday, Oct. 16, 2019, and remain in place until, Sunday, Oct. 27, 2019.Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
NAMECLAIM #CLUBLayerTube/Bundt/PoundCupcakes4-H BAKED GOODS – Cakes ScoresheetTotal Points Available .1001. External Characteristics .30Shape - symmetrical, slightly rounded top, free from cracks or peaks(exception with tube and bundt cakes)Surface - unfrosted: smooth, uniform light brown, except where ingredientsdarken colorFrosted: consistency characteristic of kind, creamy, moist, freefrom stickiness, crystals or crustiness. Flavor characteristic of kind,delicate, and pleasing in combination with cakeDistribution - style and color suitable to kind of cake and frostingVolume - light or dense depending on type of cake2. Internal Characteristics . .40Texture: tender, moist crumb, velvety feel to tongue. Not tough, harsh,sticky, doughy or crumbly. Texture of tube or bundt cake to be true to typeGrain– fine, round, evenly distributed cells, with thin cell walls, free of tunnelsColor– uniform, characteristic of kind of cake3. Flavor . .30Blended flavor of ingredients characteristic of kind, free fromundesirable flavor from fat, leavening, flavoring, or other ingredientsTotal Judged ScoreBaking to type of cake: cakes should be to type and texture. Angel Food cake-light & fluffy,Layer Cake– fine grain and moist, Pound Cakes– compact, fine crumble (except with nuts, fruits, etc.)Tortes– denseJUDGE’S COMMENTS (recommendations, compliments, etc.):Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
NAMECLAIM #CLUBCUPCAKES SCORESHEETMay enter 1 Jumbo or 2 - 3 Standard or 3 - 6 Mini.Total Points Available . 1001. External Characteristics . 30 Shape: Symmetrical, well rounded top. 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: Moist, tender, spongy, light. Grain: Round, even cells. Color: 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 ScoreSome Characteristics of Excellent Cupcakes:Very light; golden-brown outside, symmetrical in shape, no peaks or knobs on top. Inside has no roundholes. Good flavor, firm texture.No Muffins, Must use Cupcake Recipe.JUDGE’S COMMENTS (recommendations, compliments, etc.)Pensacola Interstate FairPremium Catalog – 4-H Baked Goodswww.pensacolafair.com
Texture: tender, moist crumb, velvety feel to tongue. Not tough, harsh, sticky, doughy or crumbly. Texture of tube or bundt cake to be true to type Grain– fine, round, evenly distributed cells, with thin cell walls, free of tunnels Color– uniform, characteristic of kind of cake 3.
Subject matter of contract of sale-Goods. Goods may be classified as :-2. Existing Goods- a) specific goods, b) ascertained goods, c) unascertained goods. 3. Future goods- which do not exist with the seller at the time of sale. the contract thus is an agreement to sell. 4. Contingent goods - a type of future goods, the acquisition of which .
5 Baking like a professional. Always fresh. Just Great. Whether sweet or savoury baked goods, small or large, fresh or frozen, raw or semi-baked products – your SelfCookingCenter is equipped with all the main functions so that your baked goods will look and taste like they
Lays Baked Chips 30 Count Assorted – Individual Bags 1 bag X X Lays Baked Doritos Brand Nacho Cheese Flavored Tortilla Chips 15 chips (1 oz) X X X Lays Baked Ruffles Potato Chips 9 crisps (1 oz) X X X Lays Baked Potato Chips – BBQ, Cheddar & Sour Cream, Original, Sour
Banquet Minimum requirement of 30 guests Choice of three entrees SLOW ROASTED PRIME RIB (15 person minimum) MKT TENDERLOIN TIPS & TWO BAKED STUFFED SHRIMP MKT GNOCCHI & TENDERLOIN TIPS 32 BOILED OR BAKED STUFFED LOBSTER MKT SEAFOOD PAELLA (C lams , Mus sel,sShr im p, S calolp s) MKT GRILLED SALMON 28 BAKED STUFFED SHRIMP (4) 32 BAKED SEAFOOD PLATTER (C lams , Mus sel,sShr im p, Cod , Scalolp s .
Sale of Goods Act 1979 c. 54 3 (3) Where by a contract of sale the seller purports to effect a PART U present sale of future goods, the contract operates as an agree- ment to sell the goods. 6. Where there is a contract for the sale of specific goods, and Goods the goods without the knowledge of the seller have perished at which have the time when the contract is made, the contract is void.
Example: A bakery sells a variety of baked goods, including doughnuts, bread, cake, and other baked products. All its sales are from qualifying baked foods intended for home consumption. The bakery may take the deduct
product to rise by the action of air, steam, yeast, or chemicals. Leavening agents increase a baked good's volume and help determine its shape, texture, and flavor. The exact measurement of leavening agents is crucial to the success of baked products. Even a small change in the amount of a leavening agent can impact the quality of baked goods .
Oregon's Home Baking Bill Residential Kitchen Exemption for Baked Goods and Confectionary By: Lauren Gwin What is the Home Bakery Exemption? In 2016, the Oregon Legislature passed a law that creates new small-business opportunities for home bakers while providing rural communities access to fresh baked goods.
