COOKING 201 - Department E - DIVISION 410 Each entry must be made from a different recipe.
Class:
1. *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 8.5 inches x 4.5 inches or 9 inches x 5 inches. If mini-loaf pans are used for exhibit, two loaves must be presented for judging.
2. *CREATIVE MIXES - (any recipe, at least 3/4 of baked product or 4 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? Attach card.
3. * 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.
4. * HEALTHY BAKED PRODUCT - any recipe, at least 3/4 of baked product or four muffins/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.).
5. * 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. In addition to the recipe, for this class, 4-H member must include menu for a complete meal where this recipe is served, following meal planning guidelines suggested in Cooking 201.
6. * BAKING WITH WHOLE GRAINS - any recipe, at least 3/4 of baked product or 4 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.)
7. * NON-TRADITIONAL BAKED PRODUCT - exhibit must include a food product prepared using a non-traditional method (i.e. bread machine, cake baked in air fryer, baked item made in microwave, etc.) Entry must be at least 3/4 baked product, or 4 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.