Rules: Refer to Food & Nutrition General Rules
COOKING 301 - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 301.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
Any bread item prepared or baked using a bread machine should be entered under 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.
E411001 White Bread (Scoresheet SF138) - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411002 Whole Wheat or Mixed Grain Bread (Scoresheet SF138) - Any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate.
E411003 Specialty Rolls (Scoresheet SF138) - 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.
E411004 Dinner Rolls (Scoresheet SF138) - Any yeast recipe, four rolls on a paper plate. May be cloverleaf, crescent, knot, bun, bread sticks, or any other type of dinner roll.
E411005 Specialty Bread (Scoresheet SF141) - 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.
E411006 Shortened Cake (Scoresheet SF137) - 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).
**E411901 County Only Cooking 301 Exhibit