4-H Foods Judging Guide

CRUSTDry in appearanceTEXTURERolled or refrigeratorCrisp and tenderDropMoist, soft, and tenderBarMoist and tenderFLAVORDelicate, sweetWell blendedCharacteristic of ingredientsShiny or stickyToo much sugarDidn’t bake long enoughSoftCut too thickToughToo much flourDough overhandedStickyToo much sugarDryToo much shortening, fat, or flourCrumblyHardToo much flourOven too hot or baked too longFlour too high in proteinRancidRancid fat or stale ingredientsBitterToo much baking soda or baking powder or otherleavening agentToo much or too little flavoringUnder bakedDough too stiffDoughy, raw flavor8

CakesCakes can be divided into two categories: shortened and unshortened. Shortened cakes, also called butter cakes, are leavened by baking powder and/or soda and acid, incombination with steam and air. They may contain a large amount of solid or liquid shortening and arebaked in almost any size or shape. Liquids, flavorings, spices, and other ingredients help produce a widevariety of cakes. These are heavier cakes than unshortened cakes, yet have a moist tender crumb and afine, even grain. Unshortened cakes are also known as foam, chiffon, sponge, or angel food cakes. They contain little orno added fat. They usually contain a large proportion of eggs or egg whites and are leavened by steam andair and are baked in ungreased tube pans.What to Look ForSHAPELevel, slightly rounded topSymmetricalWhat HappenedBecause OfHigher on one sideUneven heatOven rack not levelPaper liner wrinkledBatter not evenly distributed in panBatter not cut through with knife to release air pocketsFree from cracks or peaksRuns over top of panToo much batter for panOven not hot enoughToo much leaveningHumps or cracks on topOven too hot at firstPan too high in ovenToo much flourFlat (cake doesn’t rise)Not enough leavening, or not freshPan too largeOven too hotToo much liquid or fatUndersizeNot enough leaveningToo much liquid or fatWrong oven temperatureImproper mixingFallsToo much shortening, sugar, or baking powder“Peeking” at the item while bakingOven temp too lowToo much batter in panUnder bakingCake was moved while bakingLow volumeNot enough leaveningToo much batter in panIncorrect oven temperature or timeToo much liquid or shorteningOver mixedPan greased too heavilyIncorrect coolingPeaked topBatter too stiffToo much flourToo hot an oven at the beginning of the baking periodVOLUMELight in weight for size9

COLORUniformUneven browningUneven oven heatInsufficient leaveningUnder mixedLight brownDark spots or streaksToo much leaveningInsufficient creaming, mixing, or siftingToo light or too darkIncorrect oven temperature and/or baking timeIncorrect placement of pan in ovenPan too large (too light)Too much sugar (too dark)HardWrong oven temperature or baking timeSticky or shinyNot baked long enoughToughToo much sugarNot enough shortening or sugarToo much flourSticks to panOver mixingLeft in pan too longDidn’t grease pan enoughMoistInsufficient or improper coolingWrong oven temp or baking timeHumid storage conditionsCrackedToo hot an oven at the beginning of the baking periodBatter too stiffPan too narrow or too deepTough cakeNot enough shortening, sugar, or baking powderToo light, crumbly, or dryOver bakedUnder mixedNot enough fat, sugar, or liquidToo much leaveningOven too hotToo much flourOverbeating egg whitesSubstitution of cocoa for chocolate without increasingfatSoggy gelarinous layer or heavystreakShortening too softUnder mixedUnder bakedToo much liquidDamp flourWrapped before cooledToo much liquid with a high water content ( i. e. fruit,pumpkin, or applesauce)Heavy, compactOverbeating or under creamingIncorrect oven temperaturePan too smallPoor quality shorteningNot enough leaveningCRUSTSmooth and uniformTEXTURETender, moist crumbLight and fluffyFeels velvety to tongueFine, round evenly distributed cells10

FLAVORDelicate, sweetWell blendedCharacteristic of ingredientsCoarse grainInsufficient creamingUse of bread flourToo much liquid, sugar, or shorteningOven too slowOil used instead of shorteningFalls apart when removed from panToo much fat, sugar, or leaveningInsufficient bakingCake removed too soon from panTunnelsToo many eggs or too little sugarPoorly mixedButter overbeatenFailure to expel air when placed in pan (not cut withknife)Sticky and shrunken crustToo much sugarDamp flourInsufficiently bakedIncorrectly frozen and thawedBitterToo much baking soda or baking powder or otherleavening agentToo much or too little flavoringRancid fat or stale ingredients (old or rancid nuts,strong or rancid vegetable oil, poor quality eggs)Rancid or staleUneven flavorUnder mixedStrongToo much of an ingredient11

QUICK BREAD LOAVES and COFFEE CAKESQuick Bread LoavesThese are commonly made of fruit and/or nut mixtures. They are fast and easy to make. The ingredients, methodof mixing, and baking technique are similar to making muffins. Some are also made more like a cake. Recipestypically will have interesting variations with the addition of nuts, fruits, cereals, and other types of flour. Quickbreads are not always in loaf pans! For example, corn bread is baked in a shallow pan and spoon breads are madein casserole dishes or layer cake pans. Some are may be baked in covered cans or special molds.Why do many quick bread get a crack in the top? Some recipes may have a crack while others do not. Bakedproducts should not be scored down because of a crack. However, some people do prefer an uncracked crust. Thecrack develops because there is a large mass of batter in the loaf pan that heats slowly. Smoother crusts developwhen there is a longer time for the leavening agent to react. This results in an increase in volume before the crustsets, resulting in a smooth crust. If the baking is rapid, a crust with a cracked top and a more solid crumb willdevelop.Using long, narrow pans will also result in a crease or crack on top. Consistency of the batter will influence thedepth of the crack. Batter touches the edge of the pan first. As the batter warms to baking temperature, it thins andallows a film of fat and sugar to run towards the center of the crust. This shiny line or sticky crack then formsdown the center of the loaf. A crack may also form when the underlayer or unbaked batter “erupts” when theleavening agent reacts.Ways to prevent a cracked crust include:1.2.3.Preheating the oven to 350º and bake the bread as soon as it is mixed.Preheat the oven to 375 - 400º. Cover quick bread and allow it to stand at room temperature 20 – 30 minutes beforebaking.Tent a piece of heavy foil over the top of the loaf pan filled with batter. Allow the foil to remain until the batter risesand begins to brown. Remove the foil without touching the soft crust. This keeps the top moist and prevents a crackfrom forming.Coffee CakeThis is a sweet, leavened quick bread like cake often made with or topped with nuts, raisins, fruits, cinnamon, andglazed with melted sugar, frosting, or streusel. Coffee cakes may also be classified as coffee breads, coffeerolls/buns, and Danish pastry coffee cakes.There are two ways to categorize coffee cakes according to the leavening agent. Coffee cakes may be leavenedwith baking powder or yeast. The cakes made with baking powder involve a creaming process or muffin/quickbread method (stirring ingredients together separately and then combining quickly etc.) The yeast raised cakes areprepared with a fermentation process and involve several mixing methods, depending on the recipe. Some recipesfor yeast based coffee cakes are the same sweet bread recipe used for rolls.Some coffee cakes have a layer of filling that may contain fruit, jam or preserves, nuts, spices, orchocolate. Other cakes just have these ingredients mixed right into the batter. If a coffee cake's batter containssour cream instead of milk, the cake will have a richer texture and taste. Coffee cakes commonly have a streuselcrumbly topping made of butter, sugar, flour, and spices. Sometimes nuts and oats are also added. The streusel issprinkled on the top of cakes, muffins, sweet breads, or crisps before baking. When baked the streusel mixturebecomes nice and crisp and adds both taste and texture to the baked good.Coffee cakes may be baked in any size or shape of pan. Many are in Bundt, tube, fluted or loaf pans which canproduce several slices of cake. Others may be baked in oblong, square, round, or loaf pans or muffin tins.12

What to Look ForSHAPESlightly rounded topWhat HappenedBecause OfPeakedBatter too stiffBatter mixed too muchPan too smallCrackedOven too hotToo smooth crustBatter over mixedLow volumePan too largeNot baked immediately after mixedCenter crack wetNot baked long enoughOven too hotDipped center (fallen)Oven not hot enoughNot baked long enoughPaleNot enough fat or sugarWrong proportion of ingredientsBananas not ripe enoughDarkOven too hotUneven coloringPan not in middle of ovenToo many pans in the ovenUneven heat in the ovenToughToo little fatToo much mixingToo stiff batterRound, even cellsTunnels and holesCoarse, porousDry, crumblyBatter over mixedBatter too stiffToo much flourCenter crack drySoggyBaked bread wrapped before completely coolingNot baked long enoughToo much fruitFLAVORRich, appealing flavorOff flavorState ingredientsToo much leaveningFlat, bland flavor (for Banana Bread)Bananas not ripe enoughNot enough saltToo thickUsed more than necessaryStrong flavoredToo much cinnamonCOLOREvenly colored, medium to darkbrownTEXTURETender, moist crumbTOPPINGEvenly spread13

PIESOnly non-perishable pies are allowed to be judged or exhibited. This includes fruit or pecan pies. Custard ormeringue pies are not accepted. Fruit filling pies usually consist of fruit, fruit juice, sugar, and a thickener such ascornstarch and/or tapioca. When baked, a typical homemade double-crust pie should have a blistery, pebbledsurface that promises flakiness. It should be baked to a golden brown perfection, with a slightly, darker brownaround its edges. It should be rolled fairly thin (1/8-inch) so that the entire crust will be crisp and fragile andeasily cut with a fork, flaky and tender but at the same time not too crumbly.What to Look ForOutside CharacteristicsCRUSTEvenly browned appearance, lightand flaky textureFILLINGBubbling through top of crustInside CharacteristicsCRUSTFlaky and tender, evenly bakedFILLINGTender pieces of fruit, adequatelybaked and of equal size and shapeWhat HappenedBecause OfToo light OR too darkIncorrect oven temperatureIncorrect baking timeRolled out too thick or too thinkShrinks in panDough handled too muchDough stretched too tight in panDough stored too long in refrigeratorNot pricked enoughUsed non stick pie pan and did not secure sidesDoes not fill crustNot enough filling usedShrinkage of raw fruit not consideredFilling spills out on crustOven temperature too lowInsufficient sugar and/or fruitInsufficient thickeningToo much sugarUpper crust shrinkage – not sealed properlyToughDough too warm when rolled outToo much waterOver mixedToo much handlingToo much flour used when rollingNot enough fatCrumblyImproper cutting of fatNot enough waterToo much fatSelf rising flour was usedSoggyUnder mixedUsed a shiny pie panBaked pie on pan on cookie sheetUndercookedUnder bakedOven temp set too lowDryNot enough liquidLayer of thickeningToo much thickeningUnder bakedGummyToo much thickening14

FLAVORFresh flavor, with no off flavor fromfat in crust, and a good proportion ofingredients – not too sweet or spicyPoor flavorIngredients not fresh – rancid oil, old nuts, poor qualityStrong flavorToo much cinnamon or spiceToo sweetToo little fruit and fruit juices in proportion to sugarDoughyDough rolled out too thickIncorrect proportion of ingredientsExcess of any flavorUnder mixedRaw, starchy flavorUndercooked filling (thickening agent)15

YEAST BREADSThere is little difference in the variety of ingredients used in yeast breads. The physical characteristics of theseproducts are very similar. Yeast breads contain little fat or eggs, compared to a sweet dough recipe. Sweet rollsand coffee cakes are made from a rich, soft dough that contains more eggs, fat, and sugar than the dough used forloaves of bread.The process of making specialty yeast products and a loaf of bread are similar. Adequate development of gluteneither by kneading or beating is important for a successful product.When a no-knead or batter bread is made, the thin batter is mixed quickly and thoroughly without kneading. Thebatter is left in the mixing bowl for rising or placed directly in the baking pans. Batter breads have a more opengrain, lacy appearance, and an uneven surface.The perfect yeast bread is varied. It can be coarse, heavy, crusty, chewy and flavorful, while others are light,tender and delicate in taste. Flavors in yeast breads can range from sweet to savory to mildly sour. Bread doughcan be baked in loaf pans, as free-form loaves on cookie sheets or as individual-sized buns, twists, or rolls.What to Look ForSHAPEWell proportionedWhat HappenedBecause OfOdd shapeImproper moldingRaised too long or too shortPan too large or too shortEvenly roundedCracks and bulgesRapid cooling in draftDough too stiffIncorrect oven temperatureSlight break and shred on edge of panHigher on one sidePans too close togetherUneven heatVOLUMELight for sizeHeavy, coarse grainPoor yeast or yeast killedIngredients not well mixedLow grade or not enough flourDough too stiffNot raised enoughToo large much low-gluten floursSalt omittedRising time too longUnder kneadedOven too coolToo largeRaised too longToo slow ovenToo smallLiquid in recipe too coolToo much saltDough too stiffNot enough yeastRising time too shortOven temperature too hotFalls in ovenRising time too longCollapsed, because over-proofing weakened thegluten16

FLAVORBlended flavorCOLORInside appearance: creamy white withsilky sheen (or appropriate coloringfor grain used)CRUSTOutside appearance: crisp and tender,even golden brownFlatToo little saltYeastyToo warm rising periodPoor yeast or flour or too much yeastToo little sugarBaked too slowly or incompletelyMustyMoldy flour or ingredientsIncomplete bakingSourNot enough saltRising time too longToo much eggs, milk, or sugar in proportion to yeastRancidRancid fatDarkToo cool ovenImproper risingStale yeastDark streaksDough not covered when rising – surface of doughbecame dry before shapingOven temperature too coolBowl greased too heavilyRising time too longImproper or poorly mixingToo much flour or yeast addedPoor colorDough not covered during risingRising time too longToo much flour during kneading and shapingUneven mixing or bakingTough and hardBaked too slowDrying of topUneven heat or over bakedDough not kneaded enoughToo much flour during mixing and kneadingPaleToo slow ovenToo much saltToo little sugarDough became dry during risingRising time too shortUnder bakedToo brown on topOven too hot or baked too longIncorrect location in ovenRising time too shortNot brown on sidesPans too shiny – heat reflected away from sidesPoor pan placement – overcrowdingUneven heat in ovenUneven, bulgyUneven shapingPan not in middle of ovenInsufficiently proofedRaw, starchy flavorUndercooked filling (thickening agent)17

YEAST ROLLSWhat to Look ForSHAPEUniform sizeAttractive shapeWhat HappenedBecause OfUneven shapeImproper shapingUneven time in ovenRising time too long or too shortHeavyLow grade flourPoor yeastUnder kneadedToo cool while risingPoor volumeUnder proofedFlatToo little saltYeastyRaised too longToo warm while risingPoor yeast or flourSourRaised too longToo slow bakingToo warm while bakingStreaksPoor mixingDrying of dough at topAdding flour at last stageDark crumbToo cool ovenStale yeastPaleToo slow ovenToo little sugarToo much saltToughUnder proofed – not raised enoughLow grade flourToo much saltCracks and bulgesOver handling of doughNot raised properly in ovenCooled to quicklyTEXTURETender, elastic crumbThickToo slow bakingSlightly moistCrumblySoft wheat flourToo little kneadingFine cells, soft and velvetyCompact at bottomNot raised enoughUnder bakedStickySteamed by cooling in panCoarsePoor yeastLow grade flourRaised too muchVOLUMELight in sizeFLAVORBlended flavorSlightly sweet and nuttyRicher than breadCOLORUniformGolden brownCRUSTTender, crispSmooth crust18

PASTRIESThe key to successful pastries lies in how the dough was mixed and rolled. Ingredients must be handleddelicately, and not mixed too much or too little if a high quality product is desired. Pastries have rough blisteredsurfaces with no large air bubbles. They are golden brown in color, with the centers just a little lighter. They arenot shrunken and have attractive, sharp shapes with uniform thickness. Pastries are known by their delicate layers,especially evident when the pastry is broken. They are crisp and flaky and cut easily with a fork but hold theirshape when lifted without falling apart. Examples include tarts, streusels, phyllo doughs, croissants, and Danishes.What to Look ForSHAPEUniform sizeAttractive shapeVOLUMELight in sizeFLAVORBlended flavorSlightly sweet andnuttyRicher than breadCOLORUniformGolden brownTEXTURETender, elastic crumbSlightly moistFine cells, soft andvelvetyCRUSTTender, crispSmooth crustWhat HappenedBecause OfUneven shapeImproper shapingUneven time in ovenRising time too long or too shortHeavyLow grade flour or poor yeastUnder kneadedToo cool while risingPoor volumeUnder proofedFlatToo little saltYeastyRaised too long and too warm while risingPoor yeast or flourSourRaised too longToo slow baking or too warm while bakingStreaksDrying of dough at topDark crumbPoor mixingAdding flour at last stageToo cool ovenStale yeastPaleToo little sugar or too much saltCrumblySoft wheat flourToo little kneadingCompact at bottomNot raised enough or under bakedStickySteamed by cooling in panToughToo slow ovenUnder proofed – not raised enoughLow grade flourToo much saltCracks and bulgesOver handling of doughNot raised properly in ovenCooled to quicklyThickToo slow bakingCoarsePoor yeast or low grade flourRaised too much19

CROISSANTS AND DANISHESCroissant, Danish and puff pastry are all made from laminated (layered) dough. That is encasing butter in dough,and taking it through a series of folds, rolling and turns to produce layers of butter in between sheets of dough.The leavening in laminated dough is derived mainly from the steam g

Baking sheet or pan with dark, non-stick coating or glass pan was used without lowering oven temp 25º Oven rack not in middle of oven For Bar Cookies - the pan may be too deep for the amount of batter in it. The pan should not be more than 2/3'rds full. Overbaking Poor mixing techniques