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BAKED GOODS Plus CONFECTIONS & DECORATED ITEMS

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BAKED GOODS Plus CONFECTIONS & DECORATED ITEMS Adult Department BAKED GOODS plus CONFECTIONS & DECORATED ITEMS Coordinator: Kathie Woolard, Greenbrae Judges: Baked Goods: Randall Hicks, Pastry Chef and Culinary Consultant and Educator with Cooking with Rosetta (.com), Castro Valley Lawrence Lavagetto, Assistant, Ramekins Cooking School, Sonoma Lisa Lavagetto, Chef & Instructor, Ramekins Cooking School, Sonoma Julie Steinfeld, Pastry Chef, Ramekins Cooking School, Sonoma Confections: Kathy Collins, Owner, Cake Art Supplies, San Rafael Timeline & Rules Eligibility ➔ Open to all California Residents Entry Forms Due ➔ On or before Thursday, May 16, 5 pm, Fair Office Or: Enter online at marinfair.org through Monday, June 24. A 2019 Registration Fee of $2 per person will apply; save $1 by entering online. Entry Limit ➔ One Entry Per Class, Unless Otherwise Indicated. Entry Fee ➔ $2.50 Per Entry - Fee must accompany Entry Form. Exhibits Received ➔ Monday, July 1, 8 am to 11 am, Exhibit Hall Exhibits Released ➔ Monday, July 8, 12 Noon to 7 pm, Exhibit Hall Be sure to check out Special Culinary Contests held during the fair – watch your delicious entries judged live on stage! See Table of Contents for details. Rules -- 1. Local and State Rules govern this competition. 2. Exhibitors must follow timelines. Entries delivered outside of times designated above will not be judged. 3. All entries must be home-prepared by the exhibitor. 4. All baked foods must be properly labeled with name, phone number, division number, & class number on bottom of container (preferably disposable). 5. All baked foods & any associated ribbons, placards, or containers not picked up as indicated above will be discarded or recycled. 6. Any & all awards are awarded at discretion of the judges. Their decisions are final. Score Card for Judging Breads General Appearance (Shape - Proper “Dome”, Smoothness, Crust Color) ----------------------------------------------------------------------- 10% Lightness ----------------------------------------------------------------------------- 10% Crust (Thickness, Quality, Crispness, & Tenderness) ---------------------- 10% Crumb (Color and Texture) -------------------------------------------------------- 15% Texture (No Streaks or Close Grain, Size & Uniformity of Cell Walls, Elasticity) ----------------------------------------------------------------- 25% Flavor (Taste and Odor - Sweet, Nutty Blended) ---------------------------- 30% Total Score: 100% Score Card for Judging Butter Cakes & Fat Free Cakes Appearance -------------------------------------------------------------------------- 30% Surface – Crust or Frosting Crust - color, texture and depth Frosting - glossy, not granular, soft, not sticky, suitable flavor Filling - minimum ¼ inch, fluffy, good flavor, blend with cake Texture --------------------------------------------------------------------------------- 35% Butter Cakes - tender, fine even grain, moist but elastic Fruit Cakes - not sticky or gummy, dry or crumbly Flavor ---------------------------------------------------------------------------------- 35% Delicate and pleasing, natural flavor of ingredients ______ Total Score: 100% Score Card for Judging Rolled & Dropped Cookies Appearance -------------------------------------------------------------------------- 30% (Outside - uniform, not too thick; Size - not over 3 inches - except for divisions where different guidelines may apply. Surface - color & texture) Texture (Characteristic of type) -------------------------------------------------- 35% Flavor (Natural flavor of ingredients - no off flavor) ------------------------- 35% Total Score: 100% Score Card for Judging Pastry Appearance (20%) 1 Crust 2 Crust Color -------------------------------------------------------------- 10% 10% Shape ------------------------------------------------------------- 10% 10% Crust (40%) Texture - Flaky, Tender ---------------------------------------- 25% 25% Flavor - Agreeable, No Pronounced Taste of Fat or Salt -- 15% 15% Filling (40%) Consistency - Fruit Moist but Not Syrupy, Well Cooked, Filling Should Hold Shape, yet Be Smooth and Soft 15% 20% Flavor - Natural or Well Blended ---------------------------- 15% 20% Meringue - Light, Tender, Evenly Browned, No Shrinking From Sides, No Weeping, At Least ½ Inch ---------------- 10% Total Score: 100% Score Card for Judging Confections Appearance Color, Size and Shape of Pieces ------------------------------ 15% Texture Crystalline - Velvety, Creamy Non-Crystalline - Smooth --------------------------------------- 30% Consistency Crystalline - Firm, Not Hard or Soft Non-Crystalline - Should Hold Shape, No Crystal ------- 25% Flavor Blended, High Quality, Pleasing ------------------------------- 30% Total Score: 100% Adult Division 100 Yeast Breads Entry Fee – $2.50 per entry Quantities: Bread – 1 Loaf Bagels, Crumpets, Rolls, Doughnuts – 4 Class 1 Bagels, any recipe 14 Bread, Wheat 2 Bread, Beer 15 Bread, Machine Baked 3 Bread, Cheese 16 Bread, Multi-Grained 4 Bread, Cinnamon 17 Bread Sticks/Grissini (6) 5 Bread, Ciabatta 18 Crumpets 6 Bread, French 19 Doughnuts, Raised 7 Bread, Gluten Free 20 Focaccia 8 Bread, Herb 21 Pretzels, Soft 9 Bread, Potato 22 Rolls, White 10 Bread, Raisin 23 Rolls, any other 11 Bread, Rye 24 Any other Yeast Bread not listed, 12 Bread, Seed (use seeds in recipe) please specify 13 Bread, Soda American System of Judging – Awards Offered per Class Placing: 1st – $7 2nd – $5 3rd – $3 4th & 5th – Ribbons Best of Show – $15 & Rosette Ribbon Special Prize for Yeast Breads Courtesy of ~ Mulberry Street Pizzeria & Restaurant, San Rafael $50 Gift Certificate Adult Division 101 New! Sourdough Breads Entry Fee – $2.50 per entry Quantities: Bread – 1 Loaf Bagels, Buns, Rolls – 4 Class 1 Sourdough, Traditional French (Long Loaf) 2 Sourdough, Traditional French (Round Loaf) 3 Sourdough, Baguette 4 Sourdough, Whole Grain 5 Sourdough, Multi Grain 6 Sourdough, any style using Fruit and/or Nuts 7 Sourdough, any style using one or more Herbs 8 Sourdough, Gluten Free 9 Sourdough, Bagels, Buns, or Rolls 10 Sourdough, any other baked item, not listed American System of Judging – Awards Offered per Class Placing: 1st – $7 2nd – $5 3rd – $3 4th & 5th – Ribbons Best of Show – $25 & Rosette Ribbon Adult Division 102 Baking Powder or Quick Breads Entry Fee – $2.50 per entry Quantities: Quick Breads – 1/2 Loaf Biscuits, Scones – 4 Class Note: You may also enter your Quick Bread in Division 114. 1 Biscuits, plain 13 Bread, Zucchini 2 Biscuits, Buttermilk 14 Bread, any other Vegetable 3 Biscuits, any other (carrot, etc.) 4 Bread, Apple 15 Gingerbread 5 Bread, Banana Nut 16 Scones, Plain 6 Bread, Cheese 17 Scones, Cream 7 Bread, Corn 18 Scones, Fruit based 8 Bread, Fruit, any other (date, etc.) 19 Scones, Savory 9 Bread, Nut, no fruit 20 Scones, any other 10 Bread, Potato 21 Any other Baking Powder or 11 Bread, Pumpkin Quick Bread not listed, please 12 Bread, Savory specify on entry form American System of Judging – Awards Offered per Class Placing: 1st – $7 2nd – $5 3rd – $3 4th & 5th – Ribbons Best of Show Baking Powder or Quick Breads & Best of Show Scones – $15 Each & Rosette Ribbon Adult Division 103 King Arthur Flour Quick Bread Entry Fee – $2.50 per entry Any quick bread made using any type of King Arthur Flour. Your proof of purchase (UPC Label or receipt) for the King Arthur Flour used must be submitted with entry. Please submit recipe with entry. Bring one whole quick bread or coffee cake. Class 1 Quick Bread, any baked item using King Arthur Flour American System of Judging – Awards Offered Placing: 1st – $25 2nd – $20 3rd – $15 4th – $10 5th – $5 King Arthur Flour 1st, 2nd, and 3rd Place Winners will also receive Specialty Ribbons and the following Additional Prizes 1st Place: $40 gift certificate to the Baker’s Catalogue / 2nd Place: $25 gift certificate kingarthurflour.com 3rd Place: King Arthur Flour Companion Cookbook Courtesy of ~ King Arthur Flour Specialty Breads – Refer to Division 106 Adult Division 104 Marvelous Muffins Entry Fee – $2.50 per entry Quantities: Muffins – 4 Class Muffins may or may not include nuts and/or seeds & may include toppings. 1 Muffins, Apple 14 Muffins, Lemon 2 Muffins, Applesauce 15 Muffins, Low Fat 3 Muffins, Banana 16 Muffins, Mixed Fruit 4 Muffins, Blueberry 17 Muffins, Oatmeal 5 Muffins, Bran 18 Muffins, Orange 6 Muffins, Carrot 19 Muffins, Poppy Seed 7 Muffins, Cherry 20 Muffins, Pumpkin 8 Muffins, Chocolate 21 Muffins, Savory 9 Muffins, Cinnamon 22 Muffins, Spice 10 Muffins, Corn 23 Muffins, Vegetable, any other 11 Muffins, Cranberry 24 Muffins, Zucchini 12 Muffins, Date 25 Muffins, any other, please 13 Muffins, Fruit &/or Berry, any specify type on entry form. other American System of Judging – Awards Offered per Class Placing: 1st – $7 2nd – $5 3rd – $3 4th & 5th – Ribbons Best of Show Muffins – $50 & Rosette Ribbon Reserve Best of Show Muffins – $25 & Rosette Ribbon Marvelous Muffins High Point Winner $75 & Rosette Ribbon High Point System Note: You must enter at least four types to qualify. 1st Place – 5 Points 2nd Place – 4 Points 3rd Place – 3 Points 4th Place – 2 Points 5th Place – 1 Point Best of Show – 5 Additional Points Reserve Best of Show – 3 Additional Points Adult Division 105 Marvelous Muffin Assortment Entry Fee – $2.50 per entry Quantity: 12 Muffins – at least 4 varieties presented in a basket or tray. May include same type of muffins you entered in previous division. Muffins may or may not include nuts and/or seeds and may include toppings. Class 1 Muffin Assortment
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