Department M
Shirley Berberich
Baked Goods General Information
Exhibit Entry – Hoskins Building
• 1st entry: Wednesday, August 23, noon – 9 pm
• 2nd entry: Wednesday, August 30, noon – 9 pm
Ribbon Pick Up Times:
• Tuesday, September 5, 1 pm – 6 pm
• Saturday, September 9, 1 pm – 6 pm
* First entry ribbons and displays may be claimed during second entry intake.
- Enter only once per class.
- No mixes or bread machine entries are allowed.
- You may not enter same product in more than one class per division.
- You cannot use the same cookie, cake, bread, or candy, batter or dough mixture in more than one entry. You must use a different batch of dough or batter for each entry in any division, class, or sub-category. Those in question will not be judged.
- Accompany all entries with a list of ingredients on a 3 x 5 card, on the back print entrant name, address and telephone number. Wrap entries in cellophane or plastic, preferably submit in disposable containers.
- Entries that require refrigeration are judged, but disposed of if they show spoilage. Refrigeration is available prior to judging.
- All entries, except those in Division 07, become the Fair’s property.
Entry must be prepared by the Entrant!
Judging Criteria
Yeast Breads
Shape (smoothness, crust color), Lightness, Crust (thickness, quality, crispness, tenderness), Crumb Color, Texture (no streaks or close grain, size and uniformity of cell walls, elasticity), Flavor (taste and odor, sweet, nutty).
Candies
Appearance, Texture, Flavor.
Quick Breads
Appearance (medium size, even shape, evenly browned), Lightness (light for size of product), Crust (not too deep, crisp, tender), Crumb (tenderness, fine grain throughout, not doughy or crumbly), Flavor (pleasing)
Cakes
Degree of Difficulty, Appearance, Flavor, Uniformity of Design
Pies
Appearance, Size and Shape, Crust (texture flaky, tender), Flavor (pleasing), Filling (natural, well-blended), Consistency (fruit moist but not syrupy, well-cooked filling, smooth and soft shape), Meringue (light, tender, slightly sweet).
Cookies
Appearance (uniform, not too thick, not over 3”), Texture (according to type), Flavor.
All divisions are open to all ages. If you are entering as a Junior, place the appropriate letter on the entry form under sub-category.
Sub-Categories:
A: Junior, ages 8 and under
B: Junior, ages 9 through 12
C: Junior ages 13 through 17
If sub-category is not specified, entry will be classified as OPEN.
Division 01: Yeast Bread
Minimum size: half loaf – 8″ x 3 7/8” x 2″
Class:
- 01 Butterhorn (4)
- 02 Cheese
- 03 Cinnamon
- 04 Cinnamon roll (4)
- 05 Foreign
- 06 French
- 07 Gluten free
- 08 Holiday specialty
- 09 Multi-grain
- 10 Oatmeal
- 11 Onion
- 12 Raisin
- 13 Roll, dark (4)
- 14 Roll, filled (4)
- 15 Roll, light (4)
- 16 Sourdough
- 17 White
- 18 Whole wheat
- 19 Other
Division 02: Quick Bread
Minimum size: half loaf – 8″ x 3 7/8” x 2″
Class:
- 01 Baking powder biscuit (4)
- 02 Banana
- 03 Carrot
- 04 Corn
- 05 Coffee cake
- 06 Fruit, light
- 07 Fruit and/or nut
- 08 Gingerbread
- 09 Gluten free
- 10 Holiday specialty
- 11 Muffin, dark (4)
- 12 Muffin, Blueberry (4)
- 13 Muffin, fruit and/or nut (4)
- 14 Muffin, light (4)
- 15 Nut
- 16 Pumpkin
- 17 Rhubarb
- 18 Scones (4)
- 19 Zucchini
- 20 Other
Division 03: Cake
Whole Cake
Class:
- 01 Angel food
- 02 Applesauce
- 03 Carrot
- 04 Cheesecake, plain
- 05 Cheesecake, other
- 06 Chocolate, layer
- 07 Cupcake (4)
- 08 Devil’s food
- 09 Fruit
- 10 German chocolate
- 11 Gluten free
- 12 Holiday specialty
- 13 Layer with filling
- 14 Petit fours
- 15 Pound
- 16 Spice
- 17 Sunshine/yellow
- 18 White layer
- 19 Other
Division 04: Pie
Enter in a 9” pie pan
Class:
- 01 Apple
- 02 Blueberry
- 03 Cherry
- 04 Gluten free
- 05 Holiday specialty
- 06 Lemon meringue
- 07 Multi-berry
- 08 Pecan
- 09 Pumpkin
- 10 Raspberry
- 11 Rhubarb
- 12 Rhubarb-strawberry
- 13 Tarts
- 14 Other
Division 05: Cookies
6 per entry
Class:
- 01 Baklava
- 02 Bar
- 03 Biscotti
- 04 Brownie
- 05 Chocolate chip
- 06 Cookie press
- 07 Drop
- 08 Filled
- 09 Ginger snap
- 10 Gluten free
- 11 Holiday specialty
- 12 Molasses
- 13 Molded
- 14 Oatmeal
- 15 Peanut butter
- 16 Refrigerator
- 17 Rolled sugar
- 18 Shortbread
- 19 Snicker-doodle
- 20 Thumbprint
- 21 Unbaked
- 22 Other
Division 06: Candy
6 per entry
Class:
- 01 Buckeyes
- 02 Caramel
- 03 Chocolate covered cherry/strawberry
- 04 Divinity
- 05 Fondant
- 06 Fudge, plain
- 07 Fudge, white
- 08 Fudge, other
- 09 Holiday specialty
- 10 Molded
- 11 Peanut brittle
- 12 Penuche
- 13 Praline
- 14 Taffy
- 15 Truffles
- 16 Other
Division 07: Specialty Cake
Dummies may be used.
Class:
- 01 Gingerbread house
- 02 Holiday specialty
- 03 Rolled fondant
- 04 Special occasion
- 05 Wedding
- 06 Alaska State Fair Theme “Beyond the Mountains”
- 07 Other
Special Awards – Baked Goods
Outstanding entries will be recognized by these generous donors:
Bushes Bunches
Division 4, Class 11 (Best Rhubarb Pie)
1st & 2nd Entries
