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33. Coffee cake (specify name of item). 21. Biscuits, sourdough (6).
34. Quick bread with homegrown ingredient (specify item). 22. Low fat , include recipe on a 3x5 card.
35. Crackers (6). 23. Special diet, (specify type of diet and include on a 3x5
36. Other quick bread except any of above (specify name of card).
item). 24. Maryland beaten biscuits (6).
37. Quick bread baked by an exhibitor age 70 or older (spec- 25. Doughnuts, raised (6).
ify name of item). 26. Ethnic specialty (specify country of origin and name of
item with recipe on 3x5 card).
Children’s, Quick (specify item name and child’s age) 27. Other yeast bread, except any of above (specify)—NO
38. Biscuits (6) baked by an exhibitor age 5–7. rolls.
39. Biscuits (6) baked by an exhibitor age 8–12. 28. Coffee cake, except any of above (specify).
40. Biscuits (6) baked by an exhibitor age 13–17. 29. Yeast bread with homegrown ingredient - specify item.
41. Muffins (6) baked by an exhibitor age 5–7. 30. Yeast bread baked by an exhibitor age 70 or older(specify).
42. Muffins (6) baked by an exhibitor age 8–12.
43. Muffins (6) baked by an exhibitor age 13–17. Children’s Yeast (specify item name and child’s age)
44. Quick bread baked by an exhibitor age 5–7. 31. Yeast bread baked by an exhibitor age 5–7.
45. Quick bread baked by an exhibitor age 8–12. 32. Yeast bread baked by an exhibitor age 8–12.
46. Quick bread baked by an exhibitor age 13–17. 33. Yeast bread baked by an exhibitor age 13–17.

DIVISION 7: YEAST BREADS DEPARTMENT 43: Decorated Cakes
BASIS FOR JUDGING YEAST BREADS and Food Art
• Appearance (shaped well, uniform crust color, lightweight
in proportion to size)—30% • Chairperson: Harvey Ricketts, hhricketts3@verizon.net
• Texture and grain (tender, color even and characteristic • Co-Chairperson: Rachel Grey
to type)—40%
• Taste and aroma (should be free of yeast or other BASIS FOR JUDGING:
tastes)—30% • General Appearance: appealing to the eye, neat, level,
icing smooth and even, colors appealing and harmonious.
RULES—in addition to general rules • Construction: moveable without coming apart, when
1. Minimum pan size for yeast loaf is 4x8 inches. tube decorated, a variety of tips used, all decorations
2. No use of bread machine for ANY process. edible unless specified otherwise.
3. All yeast breads must be on solid white heavy paper • For children’s classes consideration is given to level of
plates in a clear zip-lock plastic bag. difficulty and age of child.

CLASSES RULES:
Fancy 1. Adult divisions are for exhibitors age 18 and older.
1. Braided bread, plain. 2. Children’s divisions are for exhibitors age 17 and younger.
2. Braided bread, sweet. TAGS FOR CHILDREN’S EXHIBITS MUST HAVE THEIR AGE
3. Danish pastry (6). LISTED.
4. Swedish tea ring. 3. Decorated cakes must have a cake base and be intended
to be eaten (cake mixes allowed). All decorations must
Loaf, Yeast be edible except where specified.
5. Butter and egg. 4. Cakes and food art should be on a sturdy, covered (cake)
6. Cinnamon. board that supports the weight of the exhibit. Board
7. French. should extend 1” beyond a cake on all sides, and be sized
8. Nut. proportionally for food art. Cupcakes may be in a paper
9. Raisin. baking cups or on a small paper plate or cake board.
10. Rye. 5. The Fair will not be responsible for real plates, trays, or
11. Sourdough. non-edible decorations.
12. White.
13. Whole wheat. PREMIUMS
nd
th
th
14. Other loaf, except any of above (specify). 1 st 2 3 rd 4 5 6 th
Rolls and Buns, Yeast (6 each) Division 1, Classes 1–9:
15. Rolls, rye. $8 7 6 5 4 3
16. Rolls, white. Division 1, Class 10 &11:
17. Rolls, whole wheat. $25 20 17.50 15 12.60 10
18. Rolls, other, except any of above (specify). Division 2:
19. Sweet buns or rolls. $5 4 3.50 3 2
Other, Yeast Division 3, 5, & 6:
20. Bagels (6). $5 4 3.50 3 2 2