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A good exhibit would contain 3 - 5 muffins, cookies, etc. If making bread, cake, etc., bring the
entire product (not just a slice).
Touch the crust to determine external texture and moistness. Cut of break to observe grain and
cell size.
Don't bake your quick bread product on the day of judging. Bread is best if baked the day
before.
Paper cups are not recommended for muffins. Seeing the crust is part of judging.
To make more even muffins use a small measuring cup and measure batter.
If you over-grease your pan, it causes darker sides. Wipe off the excess greases with a paper
towel.
Quick breads usually have a crack, preferably in the center. Placing the pan in the middle of
the oven helps the crack to form. Some quick breads, especially those with a runny batter, do
not crack.
Test for doneness in the crack. This is the area that gets soggy if the bread is under-baked.
Cool completely before wrapping and storing.
If bread has been frozen, allow time for it to thaw.
Place on sturdy cardboard which has been covered with waxed paper, plastic wrap, or foil.
Taken from "Six Easy Bites" 4-H Foods - Level A
Bisquits -
Standard characteristics:
Appearance - Pale golden top crust; white crumb; uniform size; free of excess flour;
rolled biscuits should be of even height with straight sides and fairly smooth top; drop
biscuits should have slightly rough top surface with sloping sides.
Texture - Rolled biscuits will have small uniform gas holes; relatively thin sell walls;
crumb will peel off in layers. Dropped biscuits will have less uniform thicker and larger
cell walls than rolled biscuits.
Texture - Even moderately fine grain, porous texture; free of large air pockets; light for
weight; thin, even tender crust.
Flavor - Pleasing; well blended; wheaty nut-like; free of sour or yeasty taste.
Shortened Cakes
Standard Characteristics
Appearance - Rounded top; free of cracks; uniform crumb color; thin crust; high volume
Texture - Soft; velvety crumb; small air cells with thin walls; even grain; free of tunnels;
moist but not sticky; light but not crumbly.
Tenderness - Breaks apart easily; seems to melt in the mouth.
Flavor - Delicate; sweet; well-blended
Cookie Tips
Space batter carefully on baking sheets to avoid unattractive run-togethers
Cool baking sheets between baking times. Batter will spread too thinly if put on a warm
baking sheet.
Cool cookies on brown paper, waxed paper, or paper toweling
Bake cookies the day before judging.
To make more evenly shaped cookies, use a melon scoop for drop-shaped cookies.
Arrange cookies on a foam plate or clean paper plate for judging.
Taken from "Six Easy Bites" 4-H Foods - Level A
Pastry
Standard Characteristics:
Appearance - Rough, blistered surface with no large air bubbles; golden brown edges;
uniform thickness; attractively shaped edge; not shrunken
Texture - Crisp and flaky.
Tenderness - Breaks easily with fork, but does not fall apart.
Flavor - Bland; no trace of burned, rancid, or raw flavor.
Taken from "Evaluating 4-H Food & Nutrition Exhibits" Iowa State University March 1985