# of Entries: two per class
Premium: Purple $3.75; Blue $3.25; Red $ 2.50; White $1.25
REMEMBER!! Each exhibit must include the recipe which may be handwritten, copied or typed.
Refer to general information on Foods and Food Preservation.
Cooking 201
Division 410 Classes
*E410-001 - Loaf Quick Bread – Any recipe, at least 3/4 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 1/2” x 4 1/2” or 9” x 5”. If mini-loaf pans are used for the exhibit, two loaves must be presented for judging.
*E410-002 - Creative Mixes – Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate; may be baked in a disposable pan. 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 poppy seed quick bread from a cake mix, cake mix cookies, pudding mix cookies, sweet rolls made from readymade bread dough, monkey breads from biscuit dough, streusel coffee cake from a cake mix, etc. Supplemental information required for this class: Write what you learned about making this product using a mix instead of a homemade recipe or recipe "from scratch”. Does it make it better or easier to use a convenience product or mix? Why or why not?
*E410-003 - Biscuits or Scones – Four biscuits or scones on a small paper plate. This may be any type of biscuit or scone: rolled or dropped. Any recipe may be used, but it must be a non-yeast product baked from scratch.
*E410-004 - Healthy Baked Product – Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate or 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.).
*E410-005 - Coffee Cake – Any recipe or shape, non-yeast product - at least 3/4 of baked product on a paper plate or in a disposable pan.
*E410-006 -Baking with Whole Grains – Any recipe, at least 3/4 of baked product or four muffins/cookies on a paper plate or in a disposable pan. The recipe must contain whole grains as part of the ingredients (Ex. whole wheat applesauce bread, sourdough, peanut butter oatmeal cookies, etc.).
*E410-007 - 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 3/4 baked product, or four muffins or cookies on a paper plate or in a disposable pan. In addition to the recipe, entry must include supporting information that discusses alternative preparation method and how it compares with the traditional method.
Cooking 301
Division 411 Classes
General Information: 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.
*E411-001 - White Bread – Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
*E411-002 - Whole Wheat or Mixed Grain Bread – Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
*E411-003 - Specialty Rolls – Any yeast recipe, four rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels, or any other similar recipe that makes individual portions.
*E411-004 - Dinner Rolls – Any yeast recipe, four rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
*E411-005 - Specialty Bread – Any yeast recipe, includes tea rings, braids, or any other full-sized specialty bread products. Must exhibit at least 3/4 of a full-sized baked product.
*E411-006 - Shortened Cake – Must exhibit at least 3/4 of the cake (recipe must not be from a cake mix). 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 whites allowed in frostings).
An asterisk* in front of a division/class number indicates the class is State Fair eligible.