Content
AWARDS:
Purple - $2.00 Blue -$1.75
Red - $1.50 White - $1.25
COOKING 101
Not eligible for State Fair
Classes
E401901L Cookies (any recipe) - Four on a paper plate.
E401902L Muffins (any recipe) - Four on a paper plate.
E401903L No Bake Cookies (any recipe) – Four on a plate.
E401904L Cereal Bar Cookie - (cereal-based recipe made in pan, cut into bars or squares)
E401905L Granola Bar - (any recipe, 4 on a paper plate)
E401906L Brownies - (any recipe, 4 on a paper plate)
E401907L Snack Mix - (any recipe, at least 1 cup in a self-sealing plastic bag)
COOKING 201
Classes
E410001 Loaf Quick Bread - Any recipe, at least ¾ of a standard loaf displayed on a paper plate) Quick bread is any bread that does not require kneading or rising time and does NOT include yeast. A standard quick bread loaf measures approximately 8 ½” x 4 ½” or 9” x 5”. If mini-loaf pans are used for exhibit, two loaves must be presented for judging.
E410002 Creative Mixes - (Any recipe, at least ¾ of baked product baked in a disposable pan or 4 muffins or cookies on a paper plate.) Baked item made from a mix (commercial or homemade mixes acceptable). Food product must have been modified to make a new or different baked item. (Examples include poppyseed quick bread from a cake mix, cake mix cookies, Streusel Coffee Cake from a cake mix, etc.) Write what you learned about making this product using a mix instead of homemade recipe or recipe “from scratch”. Does it make it better or easier to use a mix? Why or why not.
E410003 Biscuits or Scones - Four biscuits on a small paper plate. May be rolled, dropped, or cut into shape. Any recipe that is a non-yeast product baked from scratch.
E410004 Healthy Baked Product - (any recipe, at least ¾ of baked product or 4 muffins or cookies on a paper plate. May be baked in a disposable pan.) Recipe must contain a fruit or vegetable as part of the ingredients (Ex. banana bars, cantaloupe quick bread, zucchini muffins, etc.).
E410005 Coffee Cake - any recipe or shape, non-yeast product -at least ¾ of baked product. May be baked in a disposable pan.) menu for a complete meal is no longer required
E410006 Baking with Whole Grains - Any recipe, at least ¾ of baked product or 4 muffins/cookies on a paper plate. May be baked in a disposable pan. Recipe must contain whole grains as part of the ingredients. (Ex. whole wheat applesauce bread, peanut butter oatmeal cookies, etc.) Sourdough can go in this class.
E410007 Non-Traditional Baked Product - Exhibit must include a food product prepared using a non-traditional method (i.e., bread machine, cake baked in an air fryer, baked item made in microwave, etc.) Entry must be at least ¾ baked product, or 4 muffins or cookies on a paper plate. Entry must include supporting information that discusses alternative preparation method and how it compares with traditional method.
COOKING 301
Any bread item prepared or baked using a bread machine should be entered under the Cooking 201, Non-Traditional Baked Product. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Classes
E411001 White Bread - (Any yeast recipe or method other than bread machine) At least ¾ of a standard loaf displayed on a paper plate.
E411002 Whole Wheat or Mixed Grain Bread - (any yeast recipe or method other than bread machine). At least ¾ of a standard loaf displayed on a paper plate.
E411003 Specialty Rolls – (any yeast recipe) 4 rolls on a paper plate. May be sweet rolls, english muffins, kolaches, bagels or any other similar recipe that make individual portions. Recipe must include yeast.
E411004 Dinner Rolls – (any yeast recipe) 4 rolls on a paper plate. May be clover leaf, Crescent, knot, bun, bread sticks or any other type of dinner roll. Recipes must include yeast.
E411005 Specialty Bread - Any yeast recipe, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least ¾ of a full-sized baked product. May be baked in a disposable pan.
E411006 Shortened Cake - NOT FROM A CAKE MIX! At least ¾ of the cake. Shortened cakes use fat for flavor and texture, and recipes usually begin by beating fat with sugar by creaming and include leavening agents in the recipe. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed).
Cooking 401
Any bread item prepared or baked using a bread machine should be entered under the Cooking 201. All exhibits made in the Cooking 301 or Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
CLASSES
E412001 Double Crust Fruit Pie - Made with homemade fruit filling. No egg pastries or cream fillings. NO canned fillings. May be a double crust, crumb, or lattice topping. Using an 8” or 9” disposable pie pan is recommended.
E412002 Family Food Traditions – (Any recipe, at least ¾ of baked product or 4 muffins or cookies on a paper plate. May be baked in a disposable pan.) Any baked item associated with family tradition and heritage. Entry must include (A) recipe, (B) tradition or heritage associated with preparing, serving the food, (C) where or who the traditional recipe originated from. Sourdough can go in this class.
E412003 Ethnic Food Exhibit - (Any recipe, at least ¾ of baked product or 4 muffins or cookies on a paper plate. May be baked in a disposable pan.) The name of the country, culture or region should be included as part of the supporting information with the recipe, as well as some background information about the country or culture the food item is representing. Sourdough can go in this class.
E412004 Candy - any recipe, 4 pieces of candy on a paper plate or ½ cup. No items containing cream cheese will be accepted (Example: cream cheese mints). Candy may be cooked or no cook; dipped, molded, made in the microwave or other methods of candy preparation. Recipe must be included.
E412005 Foam Cake - Original recipe (no mixes) of at least ¾ of the cake. Foam cakes are cakes that have a high ratio of eggs to flour and fall into three categories: angel food cakes or meringues; sponge or jelly roll cakes; and chiffon cakes. Cake may be frosted with a non-perishable frosting (no cream cheese or egg white based frostings allowed).
E412006 Specialty Pastry - Any recipe, at least ¾ of baked product or 4 muffins or cookies on a paper plate. May be baked in a disposable pan. Baked items such as pie tarts, puff pastry, phyllo doughs, biscotti, choux, croissants, Danish, strudels. Phyllo dough may be pre-made or from scratch. Pastries made with cream or egg-based fillings will be disqualified.