Rules: Refer to Food & Nutrition General Rules
COOKING 401 - One entry per exhibitor per class. Limit of 4 entries per exhibitor in Cooking 401.
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 and Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
PREMIUMS: Purple, $5.00; Blue, $4.00; Red, $3.00; White $2.00
E412001 Double Crust Fruit Pie (Scoresheet SF144) - Made with homemade fruit filling. No egg pastries or cream fillings. No canned fillings or premade pie crusts. May be a double crust, crumb, cut-out, or lattice topping. Using an 8-inch or 9-inch disposable pie pan is recommended.
PREMIUMS: Purple, $4.00; Blue, $3.00; Red, $2.00; White $1.00
E412002 Family Food Traditions (Scoresheet SF145) - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or 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. Sourdough is acceptable in this class.
E412003 Ethnic Food Exhibit (Scoresheet SF146) - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or 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 background information about the country or culture the food item is representing. Sourdough is acceptable in this class.
E412004 Candy (Scoresheet SF147) - Any recipe, four pieces of candy on a paper plate or 1/2 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 (Scoresheet SF148) - Original recipe (no mixes) of at least 3/4 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 whites allowed in frostings).
E412006 Specialty Pastry (Scoresheet SF143) - Any recipe, at least 3/4 of baked product or four muffins or cookies on a paper plate or 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.
**E412901 County Only Cooking 401 Exhibit