2013 adult baked foods - marincounty.org€¦ · 1 bagels, any recipe 2 bread, cheese 3 bread,...

Adult Department

BAKED GOODS plus CONFECTIONS & DECORATED ITEMS

Coordinator: Kathie Woolard, Greenbrae Judges: Baked Goods: Mary Garrison, Napa Lawrence Lavagetto, Ramekins, Sonoma

Lisa Lavagetto, Ramekins, Sonoma Bette Mae Rossi, Napa

Confections: Linda Moreno, Spun Sugar, Berkeley

Decorated Items: Katherine Foster, San Rafael

Timeline & Rules Eligibility Open to all California Residents

Entry Forms Due On or before Thursday, May 16, 5 pm, Fair Office

Entry Limit One Entry Per Class, Unless Otherwise Indicated.

Entry Fee $1.50 Per Entry - Fee must accompany Entry Form.

Exhibits Received Monday, July 1, 8 am to 11 am, Exhibit Hall

Exceptions Special Contests judged during the Fair -- Refer to specific division for rules including delivery date, time and location. Exhibits Released Monday, July 8, 11 am to 7 pm, Exhibit Hall

Rules -- 1. Local and State Rules govern this competition. 2. Exhibitors must follow timelines. Entries not delivered at times designated above will not be judged.

3. All entries must be home-prepared by the exhibitor.

4. All baked foods must be properly labeled, i.e., name and phone number. Label should be placed on the bottom of container. 5. All baked foods not picked up as indicated will be discarded.

Score Card for Judging Butter Cakes & Fat Free Cakes Appearance ------------------------------------------------------------------------------ 30% Surface – Crust or Frosting Crust - color, texture and depth Frosting - glossy, not granular, soft, not sticky, suitable flavor Filling -(if appropriate) minimum ¼ inch, fluffy, good flavor, blend with cake Texture ------------------------------------------------------------------------------------ 35% Butter Cakes-tender, fine even grain, moist but elastic. Fruit Cakes-not sticky or gummy, dry or crumbly. Flavor (Delicate and pleasing, natural flavor of ingredients) ----------------- 35% Total Score -------------- 100%

Score Card for Judging Breads

General Appearance (Shape - Proper “Dome”, Smoothness, Crust Color) ----------------------------------------------------------------------- 10% Lightness ----------------------------------------------------------------------------- 10% Crust (Thickness, Quality, Crispness, & Tenderness) --------------------- 10% Crumb (Color and Texture) ------------------------------------------------------- 15% Texture (No Streaks or Close Grain, Size & Uniformity of Cell Walls, Elasticity) ----------------------------------------------------------------- 25% Flavor (Taste and Odor - Sweet, Nutty Blended) ---------------------------- 30% Total Score ------------- 100%

Score Card for Judging Rolled & Dropped Cookies

Appearance -------------------------------------------------------------------------- 30% (Outside - uniform, not too thick; Size - not over 3 inches - except for divisions where different guidelines may apply. Surface - color & texture) Texture (Characteristic of type) -------------------------------------------------- 35% Flavor (Natural flavor of ingredients - no off flavor) ------------------------- 35% Total Score --------------- 100%

Score Card for Judging Pastry

Appearance (20%) 1 Crust 2 Crust Color -------------------------------------------------------------- 10% 10% Shape ------------------------------------------------------------- 10% 10% Crust (40%) Texture - Flaky, Tender ---------------------------------------- 25% 25% Flavor - Agreeable, No Pronounced Taste of Fat or Salt -- 15% 15% Filling (40%) Consistency - Fruit Moist but Not Syrupy, Well Cooked, Filling Should Hold Shape, yet Be Smooth and Soft 15% 20% Flavor - Natural or Well Blended ---------------------------- 15% 20% Meringue - Light, Tender, Evenly Browned, No Shrinking From Sides, No Weeping, At Least ½ Inch ---------------- 10% Total Score ------100% 100%

Score Card for Judging Confections

Appearance Color, Size and Shape of Pieces ----------------------------- 15% Texture Crystalline - Velvety, Creamy Non-Crystalline - Smooth --------------------------------------- 30% Consistency Crystalline - Firm, Not Hard or Soft Non-Crystalline - Should Hold Shape, No Crystal ------- 25% Flavor Blended, High Quality, Pleasing ------------------------------ 30% Total Score ----------- 100%

Division 1 Yeast Breads

Quantities: Bread - 1/2 Loaf

Bagels, Crumpets, Rolls, Doughnuts - 4

Class

1 Bagels, any recipe 2 Bread, Cheese 3 Bread, French 4 Bread, Herb 5 Bread, Raisin 6 Bread, Rye 7 Bread, Wheat 8 Bread, Machine Baked 9 Bread, Multi-Grained

10 Bread Sticks, (6) 11 Crumpets 12 Doughnuts, Raised 13 Focaccia 14 Rolls, White 15 Rolls, any other 16 Any other Yeast Bread not listed, please specify on entry form.

American System of Judging - Awards Offered per Class

1st Place ------------------------------------------------------------ $7 & Ribbon 2nd Place --------------------------------------------- $5 & Ribbon 3rd Place through 5th Place -------------- Ribbons

Best of Show - $10 & Special Rosette Ribbon Special Prize for Yeast Breads

Awarded at the Discretion of the Judges Courtesy of ~ Mulberry Street Pizzeria San Rafael

Gift Certificate for 1 Medium Pizza, 2 House Salads, & 1 Pitcher of Soda

Division 2 Baking Powder or Quick Breads

Quantities: Bread - 1/2 Loaf Coffee Cake - 1/2 Cake

Bagels, Biscuits, Muffins, Scones - 4 Class

1 Biscuits, plain 2 Biscuits, any other 3 Bread, Apple 4 Bread, Banana Nut 5 Bread, Cheese

2012 Best of Show Winner Yeast Breads

Anne Youngborg Mill Valley

2012 Mulberry Street Pizzeria Award for Yeast Breads

Cynthia Duncan Tiburon

6 Bread, Corn 7 Bread, Pumpkin 8 Bread, Fruit, any other (Date, etc.) 9 Bread, Nut, no fruit

10 Bread, Zucchini 11 Bread, any other Vegetable (Carrot, etc.) 12 Gingerbread 13 Muffins, Bran 14 Muffins, Corn 15 Muffins, Fruit 16 Muffins, Poppy Seed 17 Muffins, any other 18 Scones, plain 19 Scones, any other 20 Any other Baking Powder or Quick Bread not listed, please specify on entry

form.


1st Place ----------------------------------------------------------------- $7 & Ribbon 2nd Place --------------------------------------------------- $5 & Ribbon 3rd Place through 5th Place -------------- Ribbons

Best of Show Baking Powder or Quick Bread Best of Show Muffins or Scones $10 & Special Rosette Ribbons

Division 3 Specialty Breads

Quantities: Bread - 1/2 Loaf Rolls - 4 Coffee Cake - 1/2 Cake Tea Ring or Braid (Bring Whole)

Class

1 Braids 2 Cinnamon Rolls 3 Coffee Cake, Baking Powder 4 Coffee Cake, Yeast 5 Ethnic Breads or Rolls (International) 6 Sweet Bread, Portuguese or Hawaiian Style 7 Tea Rings 8 Any other Specialty Bread not listed, please specify on entry form


1st Place --------------------------------------------------------------- $7 & Ribbon 2nd Place ---------------------------------------------- $5 & Ribbon 3rd Place through 5th Place -------------- Ribbons

Best of Show - $10 & Special Rosette Ribbon

2012 Best of Show Winners

Baking Powder or Quick Breads

Nancy Douglass San Rafael

Muffins or Scones

Michele DeRosa Tiburon

2012 Best of Show Winner

Specialty Breads

Gary Karp San Rafael

Division 4 Cakes Rolls Tortes etc.

Quantities: 1/2 Cake, Plus One Slice 6 Cupcakes Cobbler 8” x 8” Pan, or similar All returnable plates & tins must be labeled with name & phone number on bottom of container.

Class 1 Cake, Angel Food 2 Cake, Apple 3 Cake, Applesauce 4 Cake, Bundt style 5 Cake, Carrot 6 Cake, Chocolate 7 Cake, Chiffon 8 Cake, Lemon 9 Cake, Fruit

10 Cake, Pineapple Upside Down (Bring whole cake.) 11 Cake, Potato 12 Cake, Pound 13 Cake, Soda Pop, any recipe

using 7-Up, Coke, etc. 14 Cake, Spice 15 Cake, White 16 Cake, Wine 17 Cake, Yellow 18 Cake, any Low Fat Recipe 19 Cake, any other Cupcakes See Division 14 20 Doughnuts, Cake 21 Petits Fours, (6) 22 Rolled and Filled, Jellyroll,

Chocolate Roll, etc. 23 Torte, any kind

American System of Judging – Awards Offered per Class

1st Place ---------------------- $10 & Ribbon 2nd Place -------------------- $8 & Ribbon 3rd Place through 5th Place -- Ribbons

Best of Show Petit Fours Rolls or Tortes - $10 & Special Rosette Ribbon

2012 Judie Berke Memorial Awards

Best of Show Winner - Cakes

Cindy Swift Fairfax

Reserve Best of Show Winner - Cakes

Kristi Corda Novato

2012 Overall Best of Show Winner

Cupcakes

Sue Crivello San Rafael

Best of Show Cake & Reserve Best of Show Cake

$50.00 Each & Special Rosette Ribbon ~

Courtesy of ~ Marjorie Goodman, Novato

In Memory of Her Sister Judie Berke

2012 Winner Most Original Cupcakes

Karen Halsey Tiburon

2012 Best of Show Winner Savory Cupcakes

Amy Wolff San Francisco

2012 Best of Show Winner Sweet Cupcakes

Gerry Tribble Berkeley

Division 5 Cupcakes

Rules -- 1. Frosting may be any type that compliments cupcake flavor. 2. All additional decorations must be edible. 3. Cupcake liners (baking cups) may be used. 4. Note: You may use any combination of ingredients in each class

category. (Examples: You may use cheese in the corn cupcake category, chocolate in the peanut butter category, or nuts in any class.)

5. Recipe for cupcake & frosting must be included with entry.

C lass Quantities: Six frosted cupcakes on a paper plate.

1 Cupcakes, Berry (Strawberry, Blueberry, Blackberry, etc.) 2 Cupcakes, Chiffon (Any Flavor) 3 Cupcakes, Chocolate (Any type of Chocolate) 4 Cupcakes, Citrus (Lemon, Orange, etc.) 5 Cupcakes, Coconut 6 Cupcakes, (Use Coffee or Tea in recipe) 7 Cupcakes, Filled (Any flavor cupcake with

filling and frosting) 8 Cupcakes, Fruit (Applesauce, Banana, Cherry, etc.) 9 Cupcakes, Gluten Free

10 Cupcakes, Low Calorie (Any Flavor) 11 Cupcakes, Nut (Use Walnuts, Almonds,

Hazelnuts, etc. in any recipe) 12 Cupcakes, Peanut Butter 13 Cupcakes, Pumpkin or Sweet Potato 14 Cupcakes, Red Velvet 15 Cupcakes, Savory, Cheese (Use one or more cheeses) 16 Cupcakes, Savory, Corn 17 Cupcakes, Savory, using Onion, Garlic, or Scallions, etc. 18 Cupcakes, Savory, Meat or Fish (use Bacon, Chicken, Salmon, etc.) 19 Cupcakes, Sugar Free 20 Cupcakes, Vanilla 21 Cupcakes, Vegetable - Carrot 22 Cupcakes, Vegetable - Any other (Zucchini, Tomato, etc.) 23 Cupcakes, White 24 Cupcakes, Yellow 25 Cupcakes, Use Wine, Beer, or any Liqueur in recipe 26 Cupcakes, Any other not listed, please specify on entry form.


1st Place -------------------------------------------------------------- $10 & Ribbon 2nd Place -------------------------------------------------------- $8 & Ribbon 3rd Place ---------------------------------------------------- $5 & Ribbon 4th Place and 5th Place ------------------------------------ Ribbons

Best of Show Sweet Cupcakes - $20 & Special Rosette Ribbon Best of Show Savory Cupcakes - $20 & Special Rosette Ribbon

Most Original Cupcakes - $20 & Special Rosette Ribbon

Division 6 Confections

Class Quantities: Six pieces on paper plate covered in plastic.

1 Brittle, Peanut 2 Brittle, any other (Cashew, Pecan, Mixed Nut, etc.) 3 Caramels 4 Chocolates, Dipped 5 Chocolate, Molded 6 Divinity 7 Fruit Candies 8 Fudge, Chocolate 9 Fudge, Peanut Butter

10 Fudge, any other 11 Mints 12 Nuts, Chocolate Covered 13 Nuts, any other (Sugared, etc.) 14 Peanut Butter 15 Popcorn Balls (3) 16 Popcorn, Candied (Caramel, etc.) 17 Pralines 18 Rocky Road 19 Rolls, Nut (Almond, Cashew, Pecan, Walnut, etc.), sliced 20 Suckers, Lollipops 21 Sugar Free Confections 22 Toffee 23 Turtles 24 Truffles 25 Any other Confection not listed, please specify on entry form.


1st Place --------------------------------------------------------------- $7 & Ribbon 2nd Place ---------------------------------------------- $5 & Ribbon 3rd Place through 5th Place -------------- Ribbons



Confections

Jennifer Tackman San Rafael

Division 7 Cookies

Class Quantities: Six cookies, not over 3 1/2” in diameter or length.

1 Bar Cookies, Brownies, cake style 2 Bar Cookies, Brownies, fudge style 3 Bar Cookies, Lemon 4 Bar Cookies, Nut 5 Bar Cookies, any other 6 Biscotti, Plain 7 Biscotti, Flavored 8 Biscotti, Dipped 9 Butter Cookies

10 Carrot Cookies 11 Cereal Cookies 12 Coconut 13 Drop Cookies, Chocolate Chip 14 Drop Cookies, Chocolate Chip with Nuts 15 Drop Cookies, Oatmeal, without Raisins and Nuts 16 Drop Cookies, Oatmeal, with Raisins and/or Nuts 17 Drop Cookies, any other 18 Foreign/Ethnic Cookies 19 Ginger Cookies 20 Gluten-Free Cookies 21 Holiday Cookies 22 Ladyfingers 23 Low-Fat Cookies 24 Macaroons 25 Meringues 26 Molasses Cookies 27 Peanut Butter Cookies 28 Peppermint Cookies 29 Pumpkin Cookies 30 Refrigerator Cookies, rolled or dropped 31 Shaped & Pressed Cookies 32 Shortbread 33 Snickerdoodles 34 Sugar Cookies 35 Any other Cookie not listed, please specify on entry form.


1st Place -------------------------------------------------------- $7 & Ribbon 2nd Place --------------------------------------------- $5 & Ribbon 3rd Place through 5th Place ----------------- Ribbons


36 Cookie Assortment – 5 Kinds of Cookies (six of each variety), in a Decorative Clear Jar or Open Box or Basket. Bring one sample of each in plastic bag for judging. Judged on Cookies – 85% and Decorations – 15%.

Continued on next page….

NOTE: Place cookies on a small paper plate, in

a resealable bag.

2012 Best of Show Winner Best Cookie Assortment

Janey Andersen Mill Valley

2012 Best of Show Winner Overall Best Cookie

Jennifer Tackman San Rafael

American System of Judging - Awards Offered per Class 36

1st Place ---------------------------------------------------------------------- $25 & Ribbon 2nd Place ------------------------------------------------------------------ $20 & Ribbon 3rd Place --------------------------------------------------------------- $15 & Ribbon 4th Place ------------------------------------------------------------ $10 & Ribbon 5th Place --------------------------------------------------------- $5 & Ribbon


Division 8 Pies Pastries etc.

Quantities: One 8” or 9” Pie or Quiche 1 Large Tart or 4 Small Tarts 4 Turnovers 4 Cream Puffs or Éclairs All returnable plates must be labeled with name on bottom of container.

C lass

1 Cream Puffs 2 Cream Puffs, Mini (6) 3 Éclairs 4 Phyllo Pastry 5 Pie, One Crumb Crust (please specify type on entry form) 6 Pie, One Crust - Dough (please specify type on entry form) 7 Pie, Two Crust - Dough (please specify type on entry form) 8 Pie Crust, Unfilled Pastry Crust 9 Pie Crust, Unfilled Crumb Crust

10 Cobbler, any kind (please specify type on entry form) 11 Crisp, any kind (please specify type on entry form) 12 Quiche, any kind 13 Tarts, any kind - fruit, meat, etc. (please specify type on entry form) 14 Turnovers, any kind - fruit, meat, etc. (please specify type on entry form) 15 Any Other Pastry not listed (please specify type on entry form) 16 Any Other Pie not listed (please specify type on entry form)


1st Place -------------------------------------------------------------- $10 & Ribbon 2nd Place --------------------------------------------- $8 & Ribbon 3rd Place through 5th Place -------------- Ribbons

Best of Show Awards - Best Pie Best Cobbler or Crisp Best Pastry Best Quiche, Tart, or Turnover $10 each & Special Rosette Ribbons


Pies Dana Strauss

San Anselmo


Pastries

Gerry Tribble Berkeley

2012 Best of Show Winner Quiche, Tart or Turnover

Edward Vorous San Rafael

2010 Best of Show Winner Cobblers or Crisps

Rick Sapp San Rafael

Division 9 Baking with Honey

Quantities: Please refer to previous divisions. Each recipe must include honey.

Class 1 Breads, Quick, any recipe using honey 2 Breads, Yeast, any recipe using honey 3 Cakes, any recipe using honey 4 Cookies, any recipe using honey 5 Muffins, any recipe using honey 6 Any other baked recipe using honey

American System of Judging – Awards Offered per Class

1st Place ------------------- $20 & Ribbon 2nd Place --------------- $15 & Ribbon 3rd Place -------------- $10 & Ribbon 4th Place -------------- $8 & Ribbon 5th Place ------------- $5 & Ribbon


Special Prizes for Baking with Honey Two $75 Gift Certificates for a Farm Tour and product sponsored by

Marshall’s Farm Natural Honey

Division 10 Blueberry Bliss

Any baked item made with blueberries may be entered. Examples: Blueberry Muffins, Bread, Cake, Pie, Tart, Cobbler, etc.

Please submit recipe with entry. Refer to previous divisions for quantities.

Class

1 Blueberry Bliss, any baked item American System of Judging –

Awards Offered per Class

1st Place ----------------------------- $20 & Ribbon 2nd Place ----------------------- $15 & Ribbon 3rd Place ------------------- $10 & Ribbon 4th Place --------------- $8 & Ribbon 5th Place ----------- $5 & Ribbon



Baking with Honey Rosemary Prunty

San Rafael

2012 Winners Marshall’s Farm Awards

Baking with Honey Rosemary Prunty San Rafael

Carol Sheerin San Rafael


Blueberry Bliss Cindy Swift

Fairfax

2013 adult baked foods - marincounty.org€¦ · 1 bagels, any recipe 2 bread, cheese 3 bread,...

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