August 13-21, 2010

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Baking Contest

Event 

Martha White Baking Contest
Title:
Martha White Baking Contest
When:
August 12, 2010  3:00 pm - 6:00 pm
Where:
East / West Building
Category:
Competitions

Description

Martha White Baking ContestDIVISION IV 
Martha White 
BAKING CONTEST


Chairpersons:  Debbie Stephens - 237-3976 
                         Kelly Trusty 237-3604

  1. Enter all items Thursday, August 12, 2010 between 3:00 - 6:00 p.m, no exceptions, in the East/West Building.  All entries will be judged between 6:00 p.m. - 9:00 p.m.
  2. Whole cakes and pies are to be entered.  Pie crusts must be made from scratch.  Ready made crusts will be disqualified.
  3. All entries should be in disposable containers covered in clear wrap when entered. (Wilson Co. Promotions will not be responsible for containers.)
  4. Typed or legible handwritten recipes 8 1/2 X 11 must accompany all entries with name and telephone number.
  5. 1st, 2nd and 3rd place winners will be given prizes in each class.
  6. Winning entries must be left for display throughout the Fair and can be picked up on Sunday, August 22 from 1:00 - 3:00 p.m. and at that time will receive ribbons and premiums.
  7. Entries that do not place will not be returned and may or may not be displayed depending on available space.
  8. Entries must be made by exhibitor who is 19 years or older (Adult Division).  For Youth, refer to Youth Home Economics.
  9. Rules are listed with each class.
  10. No mixes are to be used with the exception of the decorated cake categories.
  11. Each person may enter only one miscellaneous entry per category.
  12. Contest open to Wilson County residents only.

 

Premiums:   1st - $12.00   •  2nd - $9.00   •  3rd - $7.00

CLASS I - QUICK BREADS

Basis for Judging
Appearance • Uniform Shape • Color • Weight • Texture • Grain • Flavor
(Small Loafs Acceptable)

LOT
1. (6) Biscuits
2. (6) Corn Meal Muffins
3. (1) Loaf Banana Bread
4. (1) Loaf Zucchini Bread
5. (1) Coffee Cake
6. (6) Bran Muffins
 7. (6) Blueberry Muffins
 8. (3) Pancakes
 9. (1) Loaf Pumpkin Bread
10. (1) Fat-free Coffee Cake
11. (1) Strawberry Bread
12. Miscellaneous Nut Bread



    



 
CLASS II - YEAST BREADS

Basis for Judging
Appearance • Shape • Uniform Color • Light Weight in Proportion to Size
Texture • Flavor Free of Yeast


LOT
1. (6) Yeast rolls
2. (1) Loaf White Yeast Bread
3. (1) Loaf Sour Dough Bread
4. (1) Loaf Whole Wheat Yeast Bread
5. (6) Whole Wheat Rolls
6. (6) Miscellaneous Yeast Rolls		  7. (1) Miscellaneous Yeast Bread
 8. (1) Loaf Sourdough Yeast Bread
 9. (6) Doughnuts
10. (3) Bagels
11. (3) Croissants
12. (6)Cinnamon Rolls

CLASS III - COOKIES

Basis for Judging
Appearance • Shape • Uniform Size • Color • Texture
Grain • Taste

LOT
1. (6) Sugar Cookies
2. (6) Chocolate Chip
3. (6) Peanut Butter Cookies
4. (6) Oatmeal Cookies
5. (6) Oatmeal Raisin Cookies
6. (6) Brownies (Un-iced)
7. (6) Rolled, Decorated
 8. (6) Snickerdoodles
9. (6) Bar Cookies
10. (6) No Bake Cookies
11. Sugar Free Cookies (any variety)
12. French Lace Cookies
13. (6) Brownies, Iced
14. Miscellaneous Cookies

CLASS IV - CAKE
Basis for Judging
Appearance • Shape • Color Surface • Volume • Texture
Grain • Taste • Aroma

LOT
1. Chocolate with Chocolate Icing
2. Pound Cake
3. Red Velvet, Iced Layered
4. Carrot Cake
5. Strawberry Cake
6. Angel Food Cake
7. Apple Cake
8. Coconut Cake
9. Cheese Cake Plain
10. Cheese Cake Miscellaneous
11. Miscellaneous Decorated Cake
12. German Chocolate Cake
13. Jelly Roll
14. General Miscellaneous Cake

CLASS V - PIES

Basis for Judging
Appearance • Uniform Surface • Crust • Texture & Grain
Filling Taste & Quality
 • Ready Made crust cannot be used and will be disqualified•

LOT
1. Apple Pie
2. Cherry Pie
3. Miscellaneous Fruit Pie
4. Pecan Pie
5. Chocolate Fudge Pie
6. Chess Pie
7. Fried Pies (3)
8. Lemon Meringue Pie
9. Peach Pie
10. Chocolate Meringue Pie
11. French Coconut Pie
12. Apple Cobbler
13. Chocolate Cobbler
14. Coconut Meringue Pie
15. Cherry Cobbler
16. Buttermilk Pie
17. Pumpkin Pie
18. Miscellaneous Cobbler
19. Peach Cobbler
20. Blackberry Cobbler
21. Miscellaneous Pie

CLASS VI - CANDY

Basis for Judging
Texture • Taste • Appearance • Uniform Size • Color

LOT
1. (6 Pcs.) Chocolate Fudge
2. (6 Pcs.) Chocolate Fudge with
     Nuts
3. (6 Pcs.) Peanut Butter Fudge
4. (6 Pcs.) Peanut Brittle
5. (6 Pcs.) Party Mints
6. (6 Pcs.) Cordials
7. (6 Pcs.) Lollipops
8. (6 Pcs.) Vanilla Fudge		  9. (6 Pcs.) Vanilla Fudge with Nuts
10. Sugar Free Candy (any variety)
11. (1) Pecan Roll
12. (6 Pcs.) Caramels
13. (6 Pcs.) Divinity
14. (6 Pcs.) Pralines
15. (6 Pcs.) Taffy (any variety)
16. (6) Chocolate Covered Peanut Butter 
      Balls

Venue

Location:
East / West Building

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