511 110 010 Cookies. Exhibit two cookies. No frosting, icing, or glaze. 511 110 020 Cereal Marshmallow Bars( must use recipe from Cooking 101, pg. 34) Exhibit two bars. No frosting, icing or glaze. 511 110 030 Muffin. Muffin method of mixing generally means that the fat is in a liquid form( like oil) and all liquids are added to the dry ingredients with a minimum amount of stirring. Exhibit two muffins. No frosting, icing, or glaze.
511 110 040 Biscuit. Biscuit method of mixing generally means that the fat is semi-solid( like butter / shortening) and cut into the dry ingredients before liquid is added. The dough may be beaten or kneaded for a few strokes. Exhibit two biscuits. No frosting, icing, or glaze.
511 110 160 Muffin. Baked Food Product reflecting alternative dietary choices. Recipe for the food product has been chosen specifically to address choices or altered significantly to now reflect needs for an alternative diet, such as gluten free, sugar substitute, vegetarian, vegan, reduced fat, ET. Al. Underline alternative ingredient( s) in the recipe. Exhibit two muffins. No frosting, icing, or glaze.
Basic Skills Level 2- Cooking 201 and Baking 2
511 120 000 Recipe of the Year Class: Exhibit two individual items. Even Years: Let’ s Bake Corn Bread- must use recipe from Baking 2, page 37. Odd Years: Scones- must use recipe from Cooking 201, page 51. 511 120 010 Cookies Exhibit two cookies. No frosting, icing, or glaze. 511 120 020 Basic Nut Bread( must use recipe in Cooking 201 book, pg. 48- no variations). Exhibit ¼ of loaf. No frosting, icing or glaze.
511 120 030 Non-Yeast Coffee Cake. Coffee cake is to be made with a muffin method of mixing. Muffin method of mixing generally means that the fats in a liquid form( like oil) and all liquids are added to the dry ingredients with a minimum amount of stirring. Exhibit ¼ of the cake. No frosting, icing, or glaze.
511 120 040 Scone. Scone is to be made with a biscuit method of mixing. Biscuit method of mixing generally means that the fat is semi-solid( like butter / shortening) and cut into the dry ingredients before liquid is added. The dough may be beaten or kneaded for a few strokes. Exhibit two scones. No frosting, icing, or glaze.
511 120 160 Quick Bread. Baked Food Product reflecting alternative dietary choices. Recipe for the food product has been chosen specifically to address choices or altered significantly to now reflect needs for an alternative diet, such as gluten free, sugar substitute, vegetarian, vegan, reduced fat, ET. Al. Underline alternative ingredient( s) in the recipe. Exhibit ¼ of a large item.
Expanding Skills Level 3- Cooking 301 and Baking 3
511 130 000 Recipe of the Year Class: Exhibit ¼ of the item. Recipes can be found at: http:// oregon. 4h. oregonstate. edu / special-events / state-fair / cm-family Even Years: Cool Rise White Bread( must use recipe from Baking 3, page 23). Odd Years: Dakota Bread( must use recipe from Baking 3, pg. 22).
511 130 010 Shortened Cakes( cakes with fat). No commercial mixes; No fillings or toppings( i. e., frosting, icing, glaze, powdered sugar, fruit or nuts). Exhibit two individual items or ¼ of a large item. 511 130 020 Basic Dinner Rolls( must use recipe from Cooking 301, pg. 40) Maybe shaped into cloverleaf, crescent, knot, bun, bread stick or any other type of roll. Exhibit two rolls. 511 130 030 Yeast Bread product, plain dough using all white flour. Exhibit ¼ of a loaf. 511 130 040 Yeast Bread product, plain dough using all whole-wheat flour. Exhibit ¼ of a loaf. 511 130 050 Yeast Bread product, plain dough using an alternative grain. Exhibit ¼ of a loaf. 511 130 060 Yeast Bread product, plain dough using a combination of flours. Exhibit ¼ of a loaf. 511 130 070 Yeast Bread product( using any type of flour) with added non-perishable ingredients( i. e. herbs, nuts, dried fruit, etc.) Exhibit ¼ of a loaf.
511 130 080 Family Food Traditions. Any baked item associated with family tradition and heritage. Entry must include a) Recipe, b) tradition or heritage associated with preparing, serving the food, and c) where or who the traditional recipe came from. Exhibit at least ¼ of baked product or two muffins, cookies, pita, tortillas, etc.
511 130 160 Yeast Bread. Baked Food Product reflecting alternative dietary choices. Recipe for the food product has been chosen specifically to address choices or altered significantly to now reflect needs for an alternative diet, such as gluten free, sugar substitute, vegetarian, vegan, reduced fat, ET. Al. Underline alternative ingredient( s) in the recipe. Exhibit two individual items or ¼ of a large item.
60 2018 Baker County Fair Official Premium Book