Section 4 Baking

Baking will be judged according to the Ontario Association of Agricultural Societies Homecraft Judging Standards Handbook Prepared and Printed by the Ontario Association of Agricultural Societies.

Rules

1. Entry tags must be securely fastened to outside edge of base of chinet/paper-type plate, not on on the plastic bag.

2. All baking must be homemade.

3. All breads to be baked in a 9”x 5” or 4”x 8” loaf pan.

4. Loaf of any kind of bread using yeast - no bread machine.

5. All baking to be on a paper-type paper plate and placed in a clear plastic with a tie or zip lock bag.

6. Suggestion: To protect iced and decorated cupcakes from damage, they can be shown in clamshell containers which are used for berries and small cakes, or clear takeout containers. 

7.  No ready mixes or nuts.

8. All decorations on decorated cakes are to be edible.

9. No cupcake liners on cupcakes and muffins.

Prize Money for Classes: 1st- $5.00, 2nd - $4.00, 3rd - $3.00

Classes

Bread, Buns, and Rolls - Yeast

Rules 

Tips: Judge looks forGeneral Appearance size and shape, well proportioned. Internal Appearance texture, soft, smooth, silky, springy crumb. Grain small, evenly distributed cells appropriate for the type of flour. Flavour and Aroma - sweet and nutty, aroma: sweet and free from yeast odour.

1. White Bread 1, loaf

2. Cheese Bread 1, loaf

3. 60% Whole Wheat Bread, 1 loaf

4. Plain Sour Dough Bread ,1 loaf

5. Raisin Bread 1 loaf

6. Gluten Free, any kind, 1 loaf, named.

7. White Buns, 4 joined

8. Whole Wheat Buns, 4 joined

9. Cinnamon Rolls glazed, 4

10. Chelsea Buns, 4 joined

Quick Breads - No Yeast

Tips Judge looks for:

Tea Biscuits: size, uniform. Colour, even, golden brown. Crust thin, tender top, bottom and sides. Flaky, even grain, slightly moist, tender, springy crumb, peels off in layers. Flavour should be pleasing and characteristic of the food, not overpowered by any one ingredient.

Scones: size, uniform. Colour even, crust thin, tender top, bottom and sides. Flaky, even grain, slightly moist, tender, springy crumb, peels off in layers. Flavour pleasing and should be characteristic of the food and not overpowered by any one ingredient. Scones contain cream, egg, and more sugar, are heavier than a tea biscuit. Raisins/currants/cranberries should be evenly distributed. Loaves: size and shape should be well proportioned with an even contour and rounded top, evenly browned/baked on top and bottom. A crack in the center of the loaf top surface is acceptable. Even grain, well baked, no soggy center, no tunnels or large air holes, relatively fine crumb, no lumps of flour, fruit should be evenly distributed. The flavour should be consistent throughout the loaf.

Muffins: uniform size with symmetrical, well-rounded tops and colour characteristic of the type of muffin, evenly browned. Texture: moist, tender crumb, even grain, round even cells, free from tunnels, not doughy. The flavour should be characteristic of the kind of muffin and not be overpowered by any one ingredient.

11. White Tea Biscuits 4 plain

12. Scones, any kind named, 4

13. Banana Loaf 1, without nuts

14. Pumpkin Loaf, 1

15. Any other kind of Loaf, named 1

16. Bran Muffins with raisins, dates or cranberries no liners, 3

17. Muffins any other kind, named, no liners 3

Cakes, Squares, and Cookies

Tips:

Judge looks for

Cakes

• size, medium, uniform thickness of layers. Evenly risen, level or slightly rounded top.

• Texture, fine even grain, quality tender, springy crumb, slightly moist.

• Flavour delicate, pleasing, the flavour should be characteristic of the food and not overpowered by any one ingredient.

• Icing, creamy ,not too thick, well beaten, smooth, not granular to taste, not brittle, or soft as to be sticky, holds shape.

• Flavour compliments the flavour of cake.

Fruit Cake

• evenly risen, colour even throughout, no sign of burnt crust or fruit

•  Sufficient batter to hold fruits, etc. together.

• Even distribution of fruits and nuts, moist but not sticky, holds shape when served, not crumbly.

• Aroma pleasing, no rancid or off odour.

Squares

• size and shape should be uniform, squares - approx. 2” (5 cm) square, clean cut, no outside edges.

• Consistency of square should be adequate to hold shape when served.

Cookies

• size and shape uniform. Cookie size 2” to 2 ½”.

• Flavour should be appetizing and characteristic of the food and not overpowered by any one ingredient.

18. Cupcakes decorated, 3

19. Chocolate Layer Cake iced and filled.

20. White Layer Cake iced and filled

21. Banana Cake 1 layer, iced

22. Carrot Cake 1 layer, iced

23. Spice Cake 1 layer, iced

24. Decorated cake, inspired by this year’s fair theme. Cake must be at least 6” wide and may be any shape. Decoration only to be judged. Decorations must be edible.

25. Dark Fruit Cake uniced, about 6” (15cm) square or round

26. Light Fruit Cake uniced about 6” (15cm) square or round

27. Date Squares, 3

28. Lemon Squares, 3

29. Brownies without nuts, 3

30. Shortbread Cookies, 4

31. Sugar Cookies, 4

32. Chocolate Chip Cookies, 4

33. Oatmeal Cookies, 4

34. Peanut Butter Cookies without nuts, 4

35. Gingersnaps, 4

36. Any other Cookie named, 4

Pies and Pastry

37. Apple Pie, 1

38. Blueberry Pie, 1

39. Cherry Pie, 1

40. Lemon Meringue Pie, 1

41. Pumpkin Pie, 1

42. Raisin Pie, 1

43. Fruit Pie, any other variety, named, 1

44. Butter Tarts, plain, 6

45. Maple Tarts, 6