COOKING 301 - Department E - DIVISION 411 Each entry must be made from a different recipe.
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 and Cooking 401 projects must have been prepared without the assistance of a bread machine for mixing, raising, or baking of the food item.
Class:
1. *WHITE BREAD - any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate. Attach card.
2. *WHOLE WHEAT OR MIXED GRAIN BREAD - any yeast recipe, at least 3/4 of a standard loaf displayed on a paper plate. Attach card.
3. *SPECIALTY ROLLS - any yeast recipe, 4 rolls on a paper plate. May be sweet rolls, English muffins, kolaches, bagels or any other similar recipe that makes individual portions. Attach card.
4. *DINNER ROLLS - any yeast recipe, 4 rolls on a paper plate. May be clover leaf, crescent, knot, bun, bread sticks, or any other type of dinner roll. Attach card.
5. * 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.
6. *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 white based frostings allowed).