Rules: Refer to Food & Nutrition General Rules
COOKING 201 - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 201.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
E410001 Loaf Quick Bread (Scoresheet SF123) - 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 8.5 inches x 4.5 inches or 9 inches x 5 inches. If mini-loaf pans are used for the exhibit, two loaves must be presented for judging.
E410002 Creative Mixes (Scoresheet SF142) - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or 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 ready-made bread dough, monkey bread 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?
E410003 Biscuits or Scones (Scoresheet SF136) - 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.
E410004 Healthy Baked Product (Scoresheet SF124) - 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.).
E410005 Coffee Cake (Scoresheet SF129) - Any recipe or shape, non-yeast product - at least 3/4 of a baked product on a paper plate or in a disposable pan.
E410006 Baking with Whole Grains (Scoresheet SF134) - Any recipe, at least 3/4 of a 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.).
E410007 Non-Traditional Baked Product (Scoresheet SF133) - 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 traditional method.
**E410901 County Only Cooking 201 Exhibit