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2012

FOOD
JUDGING
GUIDELINES

BAKED GOODS, CANDY & HONEY
Information gathered and compiled by the Colorado State Fair
General Entry Department & Colorado State University Extension
...

We took the best information from each source to share with you
...

We hope that it also will provide guidance to the many food exhibitors who enter their food entries into county and state fairs
...

Open judging is an open assessment by the judge before a group about the entries in the classes
...

All exhibitors benefit from the discussion in open judging, although extra care must be taken so that the judge’s comments do
not embarrass exhibitors or cause unnecessarily hurt feelings
...
This is usually
done when there are a large number of entries and/or when there is not enough room for spectators to listen to open judging
...

In some judging situations, score sheets are provided for judges to record comments for the exhibitor about the qualities desired
and standards used for judging
...


SYSTEMS OF JUDGING
American system - Look at all entries in a particular class and select only one first place, second place, third place, etc
...

Danish system - Divide all entries in a particular class into blue, red, and white ribbon groups according to quality
...
Because only the top from each county may be
sent to State Fair, a higher over-all quality might be anticipated than at most county fairs
...

Judging food entries requires basic rules and standards
...

Judging food entries requires practice on the part of the judge
...


JUDGING IS
Judging is a term that implies a qualified person making decisions based on standards of food quality
...

Judging is a recognition of quality work on the part of the exhibitor who enters
...

Judging produces a ranking of a food entry against food standards
...
There is a lot of emotion and feeling of self-esteem or worth wrapped up in a food entry
...
Judging of a finished food entry is a learning experience
...
It is important that the exhibitor knows the
probable cause of a less desirable food entry
...


1

HOW TO JUDGE
In judging evaluate the entry as you see it
...
Emphasize the strong points; make
suggestions for improving the weak points
...

It is important as a judge to familiarize yourself with the desired characteristics of the food entry to be judged
...

When you evaluate most food entries use your senses
...
TOUCH
...
TASTE
• LOOK at the outside appearance of products – color, shape, and size
...

• TOUCH the crust and check for a velvety, moist surface
...

Cut a one-inch slice of cake from near center
...
Muffins are cut from top to bottom
...
Look at it carefully for a fine grain
...


• SMELL it for a pleasant, characteristic odor
...

AS A JUDGE
...

As a judge you need to be informed
...
For example, a cake may have been made from a standard recipe, or used a healthier adaption of the recipe
...
The recipe and the method of mixing can make a difference in the outcome of the
food entry
...

As a judge you need to be objective
...
You may be called upon to evaluate a food entry
you dislike or a food entry prepared differently from your preferred method
...
Point out what is good about the food entry you are judging
...

Remember:
• No food entry is so poorly done that it is not worthy of an encouraging comment
...

As a judge you need to be able to explain
...


2

JUDGES SHOULD
...

• Have a pleasant manner; smile; be prompt
...

• Keep up-to-date with current techniques and trends
...

• Be tactful and concerned about the exhibitors and their feelings
...

• Hide personal likes and dislikes
...

• Take the time to get a general picture of the entries
...

• Don’t give top placing if entries are not worthy
...
Judge the results that you see,
rather than what “might” have been done
...

• Be as consistent as possible
...

• Offer compliments and constructive criticism
...
Determine what equipment and supplies will be on hand when you are judging
...
Remember to label your own personal items for easier identification
...

Tableware--knife, fork, spoon
Sharp, long-bladed knife
Long, serrated knife
Paring knife
Cutting Board
Cake breaker
Can opener/lid lifter
Lap towel or apron
Paper goods--plates, towels, cups
Damp sponge
If much judging is done, unsalted crackers, an apple, carrot sticks or a drink of tap water (not ice water) between samples
helps clear the mouth of definite flavors
...

2
...

3
...
Taste is the most subjective sense and it
can be a deciding factor when all other factors are equal
...
Be consistent in the methods you use in judging
...

5
...
Cut loaves of yeast breads
and quick breads from one-third to one-half the way in from the end
...

6
...
Cut wedges large enough to provide optimum evaluation
...

7
...
Cut jelly with a knife to test consistency
...

8
...


3

COMMON TERMS USED FOR JUDGING FOOD PRODUCTS
APPEARANCE
Appearance of food determines the acceptance or rejection of the food before it is tasted
...
When a garnish is used, it should enhance the appearance of the food
...
The fineness or coarseness of the grain or fiber of a food
influences the texture
...
How big is the cell, how thick are the walls of the cell, how evenly are the cells distributed
throughout the mass? Answers to these questions help to describe texture
...
For example, you can readily see the fibers in such foods as meat,
asparagus, and celery
...
Crumb is a very small piece of bread, cake, cookie, or other food
...


TEMPERATURE
Temperature of a food is in general, at the temperature at which the food is normally served
...

Consistency is the degree of firmness, density, or viscosity (the flow) of the food
...
Foods that can crumble easily may be too
dry or too tender
...

Words that may help you describe tenderness include:
tender

tough

chewy

elastic

rubbery

FLAVOR
Flavor of a food is a combination of its taste and aroma
...
Flavor is a
combination of the taste, odor, and texture experience
...

Certain odors are associated with certain tastes
...
Another flavor classification might be spicy, flowery, fruity, resinous, foul or burnt
...

Words that may help you describe odor include:
acid

fragrant

strong

burnt

delicate

5

mellow
brisk
tasteless
soapy
sour

COLOR
Color is appropriate for the food, pleasing to the eye
...

Words that may help you describe grain include:
even

thin cell walls

uniform

coarse

grainy

porous

MOISTNESS
Moistness is the degree of moisture within the crumb
...
Lightness is the light in weight for size
...

Words that may help you describe shape include:
broken irregular
thin

even
uneven

oval
symmetrical

6

flat
asymmetrical

round
thick

SIZE
Size is the height, diameter or circumference of a food
...

Words that may help you describe taste include:
bitter

salty

sour

sweet

7

uniform

STANDARDS
When standards are given, they are as neat as possible to the combined beliefs of many trained
people
...

Though many standards are based on scientific principles, others are merely the result of
convention and convenience
...

Human judgement is individual and subjective
...

A lopsided cake may be just as tender as a symmetrical one
...

The judge must be careful to not let personal likes and dislikes influence or bias their
evaluation
...
There are six main types of cookies: rolled, dropped, refrigerator, pressed, bar, and
no-bake cookies
...

Dropped cookies are made from a soft dough that is dropped onto a cookie sheet
...

Refrigerator cookies are made from a dough high in fat that is chilled
...

Pressed cookies are made from a rich, stiff dough that is pushed through a cookie press
...

No-bake cookies are made from ready-to-eat cereals, chow mein noodles, oatmeal, nuts, raisins, or coconut and held
together with a cooked syrup
...

WHAT TO LOOK FOR
SHAPE
Uniform

Run together

Batter spaced too closely together on baking sheet
before baking
...
The pan should not be
more than 2/3’rds full

Dark crusty edges
Loose flour on top

Overbaking
Poor mixing techniques

TEXTURE
Rolled or refrigerator
Crisp and tender

Soft

Cut too thick

Drop
Moist, soft, and tender

Tough

Too much flour
Dough overhandled

Bar
Moist and tender

Sticky

Too much sugar

Dry

Too much shortening, fat, or flour

Crumbly
Hard

Too much flour
Oven to hot or baked too long
Flour to high in protein

Rancid

Rancid fat or stale ingredients

Bitter

Too much baking soda or baking powder or other
leavening agent
Too much or too little flavoring

Doughy, raw flavor

Underbaked
Dough too stiff

FLAVOR
Delicate, sweet
Well blended
Characteristic of ingredients

10

CAKES
Cakes can be divided into two categories: shortened and unshortened
...
They may contain a large amount of solid or liquid shortening and are baked in almost any size or shape
...
These are heavier cakes than unshortened
cakes, yet have a moist tender crumb and a fine, even grain
...
They contain little or no added fat
...

WHAT TO LOOK FOR
SHAPE
Level, slightly rounded top
Symmetrical

WHAT HAPPENED

BECAUSE OF

Higher on one side

Uneven heat
Oven rack not level
Paper liner wrinkled
Batter not evenly distributed in pan
Batter not cut through with knife to release air
pockets

Free from cracks or peaks

Runs over top of pan

Too much batter for pan
Oven not hot enough
Too much leavening

Humps or cracks on top

Oven too hot at first
Pan too high in oven
Too much flour

Flat (cake doesn’t rise)

Not enough leavening, or not fresh
Pan too large
Oven too hot
Too much liquid or fat

Undersize

Not enough leavening
Too much liquid or fat
Wrong oven temperature
Improper mixing

Falls

Too much shortening, sugar, or baking
powder
“Peeking” at the item while baking
Oven temp too low
Too much batter in pan
Under baking
Cake was moved while baking

VOLUME
Light in weight for size

11

Low volume

Not enough leavening
Too much batter in pan
Incorrect oven temperature or time
Too much liquid or shortening
Over mixed
Pan greased too heavily
Incorrect cooling

Peaked top

Batter too stiff
Too much flour
Too hot an oven at the beginning of the baking
period

COLOR
Uniform

Uneven browning

Uneven oven heat
Insufficient leavening
Under mixed

Light brown

Dark spots or streaks

Too much leavening
Insufficient creaming, mixing, or sifting

Too light or too dark

Incorrect oven temperature and/or baking time
Incorrect placement of pan in oven
Pan too large (too light)
Too much sugar (too dark)

Hard

Wrong oven temperature or baking time

Sticky or shiny

Not baked long enough

Tough

Too much sugar
Not enough shortening or sugar
Too much flour

Sticks to pan

Over mixing
Left in pan too long
Didn’t grease pan enough

Moist

Insufficient or improper cooling
Wrong oven temp or baking time
Humid storage conditions

Cracked

Too hot an oven at the beginning of the
baking period
Batter too stiff
Pan too narrow or too deep

CRUST
Smooth and uniform

12

TEXTURE
Tender, moist crumb
Light and fluffy
Feels velvety to tongue
Fine, round evenly distributed cells

Tough cake

Not enough shortening, sugar, or baking powder

Too light, crumbly, or dry

Over baked
Under mixed
Not enough fat, sugar, or liquid
Too much leavening
Oven too hot
Too much flour
Overbeating egg whites
Substitution of cocoa for chocolate without
increasing fat

Soggy gelatinous layer or heavy
streak

Shortening too soft
Under mixed
Under baked
Too much liquid
Damp flour
Wrapped before cooled
Too much liquid with a high water content
(i
...
fruit, pumpkin, or applesauce)

Heavy, compact

Overbeating or under creaming
Incorrect oven temperature
Pan too small
Poor quality shortening

Coarse grain

Insufficient creaming
Use of bread flour
Too much liquid, sugar, or shortening
Oven too slow
Oil used instead of shortening

Falls apart when removed
from pan

Too much fat, sugar, or leavening
Insufficient baking
Cake removed too soon from pan

Tunnels

Too many eggs or too little sugar
Poorly mixed
Butter overbeaten
Failure to expel air when placed in pan (not cut
with knife)

Sticky and shrunken crust

Too much sugar
Damp flour
Insufficiently baked
Incorrectly frozen and thawed

13

FLAVOR
Delicate, sweet
Well blended
Characteristic of ingredients

Bitter

Too much baking soda or baking powder or other
leavening agent
Too much or too little flavoring

Rancid or stale

Rancid fat or stale ingredients (old or rancid nuts,
strong or rancid vegetable oil, poor quality eggs)

Uneven flavor

Under mixed

Strong

Too much of an ingredient

14

QUICK BREAD LOAVES and COFFEE CAKES
QUICK BREAD LOAVES
These are commonly made of fruit and/or nut mixtures
...
The ingredients, method of mixing, and
baking technique are similar to making muffins
...
Recipes typically will have interesting
variations with the addition of nuts, fruits, cereals, and other types of flour
...
Some may be
baked in covered cans or special molds
...
Baked products should
not be scored down because of a crack
...
The crack develops because there is
a large mass of batter in the loaf pan that heats slowly
...
This results in an increase in volume before the crust sets, resulting in a smooth crust
...

Using long, narrow pans will also result in a crease or crack on top
...
Batter touches the edge of the pan first
...
This shiny line or sticky crack then forms down the center of the loaf
...

Ways to prevent a cracked crust include:
1
...

2
...
Cover quick bread and allow it to stand at room temperature 20 – 30 minutes before
baking
...
Tent a piece of heavy foil over the top of the loaf pan filled with batter
...
Remove the foil without touching the soft crust
...


COFFEE CAKES
This is a sweet, leavened quick bread like cake often made with or topped with nuts, raisins, fruits, cinnamon, and glazed with
melted sugar, frosting, or streusel
...

There are two ways to categorize coffee cakes according to the leavening agent
...
The cakes made with baking powder involve a creaming process or muffin/quick bread method (stirring
ingredients together separately and then combining quickly etc
...
Some recipes for yeast based coffee cakes are the same sweet
bread recipe used for rolls
...
Other cakes just
have these ingredients mixed right into the batter
...
Coffee cakes commonly have a streusel crumbly topping made of butter, sugar, flour, and spices
...
The streusel is sprinkled on the top of cakes, muffins, sweet breads, or crisps before
baking
...

Coffee cakes may be baked in any size or shape of pan
...
Others may be baked in oblong, square, round, or loaf pans or muffin tins
...
This includes fruit or pecan pies
...
Fruit filling pies usually consist of fruit, fruit juice, sugar, and a thickener such as cornstarch and/or tapioca
...
It should be baked to
a golden brown perfection, with a slightly, darker brown around its edges
...

WHAT TO LOOK FOR
CRUST
(Outside Characteristics)
Evenly browned appearance, light and
flaky texture

Too light OR too dark

Incorrect oven temperature
Incorrect baking time
Rolled out too thick or too thin
Dough handled too much
Dough stretched too tight in pan
Dough stored too long in refrigerator
Not pricked enough
Used non stick pie pan and did not secure sides

Does not fill crust

Not enough filling used
Shrinkage of raw fruit not considered

Filling spills out on crust

CRUST
(Inside Characteristics)
Flaky and tender, evenly baked

BECAUSE OF

Shrinks in pan

FILLING
(Outside Characteristics)
Bubbling through top of crust

WHAT HAPPENED

Oven temperature too low
Insufficient sugar and/or fruit
Insufficient thickening
Too much sugar
Upper crust shrinkage – not sealed properly

Tough

Dough too warm when rolled out
Too much water
Over mixed
Too much handling
Too much flour used when rolling
Not enough fat

Crumbly

Improper cutting of fat
Not enough water
Too much fat
Self rising flour was used

Soggy

Under mixed
Used a shiny pie pan
Baked pie on pan or cookie sheet

17

FILLING
(Inside Characteristics)
Tender pieces of fruit, adequately baked Undercooked
and of equal size and shape

Under baked
Oven temp set too low

Dry

Not enough liquid

Layer of thickening

Too much thickening
Under baked

Gummy

Too much thickening

FLAVOR
Fresh flavor, with no off flavor from fat Poor flavor
in crust, and a good proportion of
ingredients – not too sweet or spicy
Strong flavor

Ingredients not fresh – rancid oil, old nuts, poor
quality
Too much cinnamon or spice

Too sweet

Too little fruit and fruit juices in proportion to
sugar

Doughy

Dough rolled out too thick
Incorrect proportion of ingredients

Excess of any flavor

Under mixed

Raw, starchy flavor

Undercooked filling (thickening agent)

18

YEAST BREADS
There is little difference in the variety of ingredients used in yeast breads
...
Yeast breads contain little fat or eggs, compared to a sweet dough recipe
...

The process of making specialty yeast products and a loaf of bread are similar
...

When a no-knead or batter bread is made, the thin batter is mixed quickly and thoroughly without kneading
...
Batter breads have a more open grain, lacy appearance, and an
uneven surface
...
It can be coarse, heavy, crusty, chewy and flavorful, while others are light, tender and delicate
in taste
...
Bread dough can be baked in loaf pans, as
free-form loaves on cookie sheets or as individual-sized buns, twists, or rolls
...
Ingredients must be handled delicately, and not
mixed too much or too little if a high quality product is desired
...

They are golden brown in color, with the centers just a little lighter
...
Pastries are known by their delicate layers, especially evident when the pastry is broken
...
Examples include tarts, streudels, phyllo
doughs, croissants, and Danishes
...
That is encasing butter in dough, and taking it
through a series of folds, rolling and turns to produce layers of butter in between sheets of dough
...
The laminated fat acts as a barrier
to trap the water vapor and carbon dioxide formed during baking
...
Danishes can also be made with a yeast type dough, with a more bread-like texture
...
Puff pastry relies solely on steam and requires a higher percentage of butter and a more elaborate folding process than
yeast pastries
...
Well-made puff pastry rises to 5 times its original volume during baking
...
Preparing
the dough may be made from scratch or pre-made
...
The dough is then rolled and folded like puff pastry
...

What Happened

Because Of

Irregular shape

Improper rolling

Uneven lift

Faulty spotting of roll-in fat
Dough not relaxed enough
Uneven heat in oven

Shrinkage

Dough not relaxed enough after rolling and
makeup

Pale color

Under baked

Fat running out

Too much fat used
Not enough turns
Oven too cool

Oily looking

What to Look For
SHAPE
Uniform size
Attractive shape
Holds shape when cut
Distinctive layers
...
They are packed with fillings made from
fruit and or spices
...
Because there is oil in the recipe, it's not as effective as a classical shortener, such as butter or shortening, so long
strands of gluten are formed in the dough
...

PROBLEMS WORKING WITH PHYLLO DOUGHS
Frozen phyllo dough must be thawed at least 24 hours before using
...
Do not
thaw at room temperature because the sheets tend to stick together
...
Phyllo sheets are paper-thin and tear easily
...
If the phyllo
dough is not defrosted properly, the pastry sheets can stick together from too much moisture
...
Phyllo dough is always layered with butter or oil brushed in between that result
in a puffed-up height and are crisp, light and flavorful
...
It should also be chilled and not
excessively moist or it can get soggy
...


27

MUFFINS
Muffins may be plain, sweet, made with cereal, fruit or nuts and differ in appearance, texture, and flavor
...
Muffins are
smaller versions of quick-breads and are easy to make
...
Less sugar and fat makes a bread-like muffin with a more coarse interior crumb than a
cake-like muffin
...
Stirring must be kept to a minimum so the
gluten is not overdeveloped
...
A higher sugar and butter content makes
a cake-like muffin
...
The interior crumb should have smaller air holes and tender, more like a cake
...
Both are leavened by baking powder and contain similar ingredients but
differ in proportion of liquid and method of preparation
...
Scones are similar to biscuits
...
They need to be baked in a moderate to hot oven so the dough sets quickly thereby producing a light scone
with a light to golden brown floury top and bottom with white sides
...
Scones have some height from rising in the oven, though not as much as a biscuit, are lightly browned
on the outside and cooked all the way through on the inside
...


What to Look For
SHAPE
Smooth, level top
Straight sides

What Happened

Because Of

Uneven shape

Improper cutting, or cutter twisted during
shaping
Dough not uniform in thickness
Uneven heat
Improper mixing or careless handling

Uneven sides

FLAVOR
Delicate

VOLUME
About twice unbaked size
expired or not fresh

Yellow specks

Uneven distribution of soda or baking powder
Baking soda not dissolved or neutralized
Flour on surface

Pale crust

Too slow oven
Too stiff dough or excess flour used

Dark bottom crust

Uniform, without streaks

Too much baking soda or baking powder
Ingredients not blended thoroughly
Stale ingredients or overworked the dough

Uneven brown

COLOR
Creamy white

Bitterness or soapy flavor
Bland, off flavor

Baked on darkened pan

Flat and heavy

Incorrect proportions - too much shortening or
not enough leavening
Under baked
Too much flour or liquid
Improperly mixed

Coarse, uneven

Improper mixing
Too much leavening
Ingredient inaccurately measured

Low volume

Improper manipulation
Not enough leavening
Ingredients inaccurately measured
Wrong time and temperature

30

TEXTURE
Moist and tender
Flaky, slightly
crumbly, pulls apart in
thin layers
Fine, even holes

Tough

Lack of fat

Coarse, porous, harsh dry crumbs

Improper mixing and too stiff dough
Over baked
Too much fat or not enough shortening
Shortening under or over mixed with flour

Crumbly, oily

Too much fat

BREAD MACHINE BAKED GOODS
Issues that are of importance when using a bread machine include having ingredients at room temperature, room drafts, and
humidity of the room
...
Extra gluten must be added to recipes using whole wheat flour
...

per cup of flour
Not enough sugar or old yeast
Heavy or coarse ingredients
Liquid too cold
Ingredients not measured correctly

Uneven top

Too much salt, sugar, or yeast

Rises too high
TEXTURE
Tender, elastic, slightly moist

Loaf does not rise

Recipe too large for bread machine

Too moist

Set in pan too long
No cool down cycle

Dry and stiff

Too little yeast
Not enough liquid
Not enough flour

Wet and sticky

Too much liquid
Too little liquid

Crumbly

Too little liquid or fat

32

MICROWAVED BAKED PRODUCTS
Baked foods cooked in the microwave do not have the same appearance as those cooked in a traditional oven
...
Surface areas of
microwaved baked products are moist and soft
...

Microwave baked products are pale in color
...
Baked products
are pale because in a conventionally baked product, the prolonged dry heat acts on the surface of the food to decrease moisture,
carbonize fats, and caramelize the sugar in the recipe
...
Choosing recipes with
a topping or a streusel for a microwave product is an easy way to improve the pale appearance of the baked product
...
Special attention is needed to baking time
...
Make sure cake is rotated during
conventionally baked product
baking to assure uniform
Symmetrical
cooking
...

Tough - Batter too lean, not enough fat or
sugar
...


Select rich formulas with whole eggs
...
Not recommended for angel or sponge
cakes
...
Round and ring pans give a more
uniform baked product since there are no corners to overcook and
energy can penetrate from all sides
...

Lightly grease pans but do not flour them
...
Line dish with a single layer of wax paper cut to fit
the bottom of the pan if cake is to be turned out
...
Rotate pan halfway through baking cycle, or more
depending on the amount of batter
...
When done, the cake will spring back and cake will pull away
from the edges of the pan
...
Cool
cakes on a flat, solid heat resistant surface instead of a wire rack to continue the
baking process
...
Overstretching when placed in pan
...
Well shaped, attractive
edges They are opaque and dry with
a blistered top
...

Unthickened filling not precooked
...

Double crusted pies should not be microwaved, bottom crust does not bake properly
...


Size and shape

A high fluted pastry edge helps retain bubbly fillings
...
Precook fillings that contain
a lot of liquid
...
Lift glass
plates to check for doneness
...
Fruit pies are done when filling is hot and has started to cook in center
...


COOKIES
Appearance

Texture

COOKIES RECOMMENDATIONS
Recipe

Bar cookies are even in height and Interior brown spots may develop in small
do not have a thin, crisp top crust
...

Cookies are well shaped and may
be larger because of more spreading
during baking
...
Refrigerator
cookies may not be crisp
...
This absorbs the microwaves and
causes the areas to overcook
...
If there is too much fat in the recipe, they may overbake
...
Drop cookies may be more efficiently baked in a
conventional oven
...
Cookies with colorful ingredients or toppings are appealing do well
...


Size and shape

Bar cookies microwave more evenly
...


Pan preparation

Grease the bottom of the pan lightly but don’t grease the sides when baking bar
cookies
...


34

Baking

QUICK BREADS
Appearance

Texture

Elevate baking sheet on inverted saucer to promote more uniform cooking
...
Cool bars on heat proof surface instead of a wire rack to continue the
baking process
...


Even contour and pale in color
unless dark ingredients or
toppings are used
...
Raisins, fruit and nuts should
be evenly distributed
...
Heavy batters need to be
microwaved slowly to promote optimum rise
and slow cook
...


Fine, even grain with no tunnels and Soggy bottoms happen when the bread is under
a soft crumb and crust
...
Heaviness occurs when there is
too much fruit or oil
...


Size and shape

Round pans or ring molds work well for quick coffeecakes
...
Select pans with straight sides
for uniform baking
...
Don’t grease the sides
of the pan
...
Fill muffin cups 1/3
full and other pans 1/3 to 1/2 full to allow for great batter expansion
...


Baking

Coffee cakes with heavy toppings or topping in bottom of pan should be set on
inverted dish or saucer to ensure thorough baking
...
Remove foil strips
during the last few minutes of baking
...
The top surface may appear moist, but will
evaporate upon cooling
...
Let loaf breads and coffee cakes
stand 5 – 10 minutes on heat resistant surfaces before removing from pan and cool
on wire rack
...
Dry, gently rounded
surface and evenly shaped
...


Collapsed, uneven surface occurs when the pan
is too small
...


Soft, dry crust, not crisp
...


Soggy bottom crusts happen when the bread
dish is not elevated during baking
...


Yellow or brown spots occur when microwaves
penetrate one area
...

Select recipes with ingredients that contribute color, such as rye or whole wheat
flour, molasses, or dark spices
...

(Please note, no cheese toppings for baked microwave products entered at county
and state fairs, as the cheese is a potentially hazardous food)
...


Size and shape

Yeast dough can be shaped into loaves or rolls and baked in microwave safe ring
molds, round or Bundt pans, pie plates, or standard loaf pans
...
These extra ingredients add color and texture and absorb excess
moisture that forms between the bread and dish during baking
...
Bake one loaf at a time
...
When done, bread should feel firm and well set, yet spring back when
touched
...
Gluten development is not as important for cookies as it
is for cakes, so gluten-free flours can be substituted with similar results
...

Recipes calling for 2 cups of flour or less are more successful with gluten-free flour products
...
White rice flour and starches can be stored
in the pantry but because of a higher fat and protein content, whole grain flours and meals should be purchased in smaller
quantities and stored in refrigerator or freezer to prevent rancidity
...
Flours with stronger
flavors would make up no more than 25 – 30 percent of the total blend and should be balanced with neutral flours and starches
...
A higher percentage of these flours may
be used in baked goods that include nuts, chocolate, or a high level of spice
...

Wheat/gluten-free flour dough will be stickier, heavier and softer than regular wheat flour dough because there is little to no
elasticity to the dough without the gluten
...

Gluten-free baking can be unpredictable
...

Baking Tips
TO INCREASE MOISTURE
Add gelatin, extra egg, or oil to recipe
...

Brown sugar works better than white
...

TO ENHANCE FLAVOR
Add chocolate chips, nuts, or dried fruits
...

TO ENHANCE STRUCTURE
Use a combination of gluten-free flours and mix together thoroughly before adding other ingredients
...

Use evaporated milk in place of regular milk
...

Add extra egg or egg white if product is too crumbly
...

When using a bread machine, only use one kneading cycle
...

Rule-of-thumb: start with 2 teaspoons baking powder per cup of gluten-free flour and adjust downward as needed for altitude
...

For better rise, dissolve leavening in liquid before adding to other ingredients or add a little baking powder
...

Hold gluten-free dough to at least 1/2 hour (up to overnight) in the refrigerator to soften and improve the final texture of the
product
...

BAKING PANS/UTENSILS
Bake in smaller than usual portions at a lower temperature or a longer time (small loaf pans instead of standard size; use
mini-muffins or English muffin tins instead of large muffin tins)
...
Keep a separate sifter to use with gluten-free flour to prevent cross-contact with
gluten
...

Refrigerate all flours for freshness and quality but bring to room temperature before measuring
...

3
...

7
...


Taste
Apperance - Shape/Molded
Freshness
Water in chocolate
Too perfect - may be commercial

2
...

6
...


Texture - Grainy
Color
White spots (chocolate is old)
Overcookd chocolate

Types of Candies:

1
...

5
...

9
...

4
...

8
...
Shape - molded
3
...
Surface - thick or thin

Inside Appearance:

1
...
Color - white spots - water - overcooked

Flavor:

1
...
Smell
3
...
Filling - freshness
5
...
Take a sample from around the edge of the surface and for comb honey take
it from one or two cells at the edge
...

As honey should be fit for human consumption it should be CLEAN
...
The taste should be “nice and mellow”
...

Comb Honey is honey, intended for consumption, which still contains pieces of the hexagonal-shaped beeswax cells of the
honey comb
...

3
...

7
...

4
...

8
...

Judge:

1
...

5
...


Density
Cleanliness (without lint, dirt, wax, or foam)
Container appearance
Color and brightness

2
...
Flavor
6
...
Creamed honey is really
crystallized or granulated honey
...

Judge:

1
...
Cleanliness and freedom from foam
5
...
Uniformity and firmness of product
4
...
Beeswax is produced by the female worker honeybees
...
Cleanliness
3
...
Absence of cracks and shrinkage

2
...
Aroma

Frame of Honey
Judge:

1
...
Uniformity of color
5
...
Absence of uncapped cells
4
...
Freedom from granulation and pollen



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