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Kansas State University Agricultural Experiment Station and Cooperative Extension Service

Judge’s Guide forFoods and

Nutrition ExhibitsProtected Under18 U.S.C. 707

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Judge’s Guide for Foods and Nutrition ExhibitsTable of Contents

Introduction ................................................................................................3

Judging Food Products .............................................................................3

Terms Used in Judging ..............................................................................5

Cakes...........................................................................................................6

Shortened ..........................................................................................6

Foam...................................................................................................8

Cookies .......................................................................................................8

Pastry & Fillings .........................................................................................9

Biscuits .....................................................................................................12

Loaf Breads ..............................................................................................13

Muffins ......................................................................................................14

Yeast Breads.............................................................................................15

Machine Breads........................................................................................17

Microwave Baked Products ....................................................................18

Evaluating Educational Exhibits .............................................................23

Scorecard for Kansas State Fair Exhibits ..............................................24

Scorecard for Bread Machine Breads ....................................................25

Scorecard for 4-H Educational Exhibits .................................................26

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Introduction

Purpose of Food and Nutrition Exhibits

The purpose of 4-H food and nutrition exhibits is to provide an opportunity for 4-Hers to share what theylearned in project work. When exhibits are judged, members have an opportunity to:

1. Be recognized for their efforts.

2. Gain satisfaction from doing, striving and learning.

3. Be inspired to do their best.

4. Learn expected standards.

5. Practice good sportsmanship and self control.

Purpose of the Manual

Judging baked foods at county and state fairs is a challenge. This manual contains guidelines and infor-mation that will assist judges in evaluating products. It will also provide useful information for Family andConsumer Science professionals, project leaders, parents and 4-Hers as they assist others, or prepare andevaluate their own food products.

Judging Food ProductsJudging food products requires a knowledge and

understanding of basic food science principles, goodnutrition, sensory qualities of an optimum productand the factors that contribute to the success orfailure of the product.

This publication defines the standard for typicalbaked food products that you will find in most 4-HFoods and Nutrition divisions. With the recentchanges in the projects, many counties now offerexhibitors the opportunity to exhibit perishable foodproducts. It is important that safe food practicesalways be followed for all exhibits, especially forperishable foods. Be sure that cold foods are keptcold and hot foods hot. Standards for perishablefoods are not readily accessible, but you should beable to adapt the scorecard used at the Kansas StateFair, printed at the back of this book, for bothperishable and non-perishable foods.

Human judgement is individual and subjective.Therefore, in order to be fair and consistent thejudge must know the standard for evaluating eachproduct. First impressions may not always beaccurate. A lopsided cake may be just as tender as asymmetrical one. Evaluate all factors carefully –appearance color, density, tenderness, texture, andflavor – before making a final judgment. The judge

must be careful to not let personal likes and dislikesinfluence or bias evaluation.

Evaluate the product as you see it. Begin andend with a positive approach. Emphasize the strongpoints; make suggestions for improving the weak.Evaluate each product on its own merit. In Kansas4-H, compare the product to the standard, not toother exhibitors’ products. This type of judging iscalled the Danish System. Each exhibit is comparedto the standard, and every exhibit is awarded aribbon as it meets the criteria for the followingribbon color groups:

Purple – outstanding on all standardsBlue – exceeds minimum standard, but may

have minor flaws where improvements can be made

Red – meets all minimum standards and may have visible signs of needed

improvementsWhite – fails to meet minimum standards

When you are asked to name a championexhibit, of course you will need to compare exhibitsagainst each other. Most open class divisions use theAmerican System. In this system, exhibits arecompared to each other, and the top exhibits receive

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a different colored ribbon and are ranked first,second, and third, or as deep as the superintendentinstructs you. Not all exhibits may receive a ribbon.

Conference EvaluationMost 4-H divisions now use conference evalua-

tion as the preferred method of judging. This re-quires the 4-H member to be present. If the memberis not present, judge the product against the standard,and use a score card and written comments tocommunicate your reasons for the placing.

Conference evaluation is designed to increasethe value of the 4-H judging experience for both the4-H exhibitor and the judge. The process involves anexperienced and knowledgeable judge interviewingthe 4-H member while evaluating the project exhibitagainst a standard.Benefits to the Member:

• Improves communication and other lifeskills.

• Recognizes personal success and progress.• Encourages new ideas.• Learns from the experience of the judge.• Explains personal goals and objectives of

the project.• Describes methods and procedures used

in the exhibit.• Asks direct questions and gets firsthand

information.• Develops empathy as a decision maker.

Benefits to the Judge:• Helps the member feel good about the

project.• Shows the members that the exhibit is

being judged, not the member.• Finds out what the member wanted to

achieve.• Hears what processes were used to create

the exhibit.• Asks direct questions and gets firsthand

information.• Provides a learning experience for the

member, parents and the public observingthe judging by making open commentsabout the strengths and weaknesses of theexhibit, with recommendations forimprovement.

Recipe for Conference Evaluation:• Get acquainted, introduce yourself; call

the 4-H’er by name.• Begin positively.• Be friendly and encouraging.• Ask “sharing” questions. “How did you

make this?”• Ask “process” questions. “Was this hard

to do?”• Begin to ask questions that “generalize.”

“What would you do differently?”• Finish with questions that “apply” to the

real world. “When would you serve thisbread to your family?”

• Be sensitive to the member’s personality andneeds.

• Use accepted standards to evaluate.• Explain the placing, giving suggestions for

improvements, if needed.

When You Evaluate Baked Products

Use your senses.LookTouchSmellTaste

• Look at the outside appearance of products –color, shape, and size.

• Lift product for lightness and texture.• Touch the crust and check for a velvety, moist

surface.• Cut it with a sharp, smooth-edged knife to

observe grain. Cut a one-inch slice ofcake from near center. Cut biscuits laterally.Muffins are cut from top to bottom.

• Break off a piece to observe texture. Look atit carefully for a fine grain. Touch it forsoftness and lightness.

• Smell it for a pleasant, characteristic odor.• Taste a few crumbs for flavor and check the

mouthfeel.

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All judges should come prepared. A smallstraight-edged knife; a long, serrated knife; ahandtowel or washcloth; and pencil are essential.Since water may not always be available or easilyaccessible, one might also want to take a bottle ofcool tap water and a cup.

General Appearance: The shape, conditionof the crust, color of the exterior surface andvolume.

Shape:broken oval thineven round unevenflat symmetricalasymmetrical thickirregular

Condition of top crust:dry level roundedruptured pebbled stickypeaked pocked sunkengreasy

Exterior colorblack golden brown spottedburned gray richbright light brown yellowdark brown normal whitediscolored paledull practically no browning

Volume or size: Height, diameter orcircumference of a product.

average large smallexcellent medium uniformgood poor

Lightness: Light in weight for size.well aerated flat compactfluffy dense heavy

Crumb: Interior portion of product.

Texture: The size of the air cell and thicknessof the cell wall make up the “grain” of the bakedproduct.

coarse grainy mealyfine harsh roughflaky lacy velvetyfoamy

Color: Appropriate for the product, pleasing tothe eye.

bright golden brown richcreamy lustrous snowy whitediscolored normal speckleddull off-color reddish browngray mottled deep chocolategreenish pale

Moistness: Degree of moisture within thecrumb.

dry soggygummy wetmoist

Tenderness: Ease with which product can becut, broken, pulled apart.

chewy tenderelastic toughrubbery

Flavor: Combination of taste and smell.astringent flat saltybitter floury soapybland mellow stalewell blended nut-likeraw starch brisk eggystrong burned richrancid delicate scorchedyeasty buttery unbalancedsour

Terms Used in Judging

Note: If much judging is done, unsalted crack-ers, an apple, carrot sticks or a drink of tap water(not ice water) between samples helps clear themouth of definite flavors. Do not sip coffee, tea orother beverages, as they impart their own flavors andimpair judgment.

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CakesCakes can be divided into two categories:

shortened and unshortened. Foam, chiffon, sponge,and angel cakes are in the latter class because theycontain little or no added fat. Characteristically,unshortened cakes contain a large proportion of eggsor egg whites, are leavened by steam and air and arebaked in ungreased tube pans. Unshortened cakesare extremely light and fluffy with good volume andan open, even texture. In comparison, shortenedcakes, or butter cakes as they were once called, areleavened by baking powder and/or soda and acid, aswell as steam and air. They may contain a relativelylarge proportion of solid or liquid shortening and arebaked in almost any size and shape. Liquids, spices,flavoring and other ingredients are varied to producea wide assortment of shortened cakes. Typically,these cakes are somewhat heavier than foam cakes,yet well aerated with a moist, tender crumb and fine,even grain.

Shortened Cakes

Characteristics of standard product.

Appearance Rounded top, free of cracksUniform, characteristic colorthroughout crust and crumbThin crustHigh volume

Mouthfeel or Consistency: Degree of firmnessdensity, viscosity, fluidity, plasticity.

brittle grainy solidcrisp gummy stiffcrystalline liquid softcrumbly pasty soggycurdled rubbery tenderfirm runny hardfrothy sirupy mealygelatinous slimy thin

tough

Texture Soft, velvety crumbEven grainSmall, thin-walled air cellsFree of tunnelsMoist, smooth mouthfeelNot stickyLight — but not crumbly

Tenderness Handles easily, yet breaks apartwithout difficultySeems to “melt in the mouth,”offers no resistance when bitten

Flavor Delicate, sweet flavorWell blended

Problems with shortened cakes and causes

Cracks on Too hot an oven at beginning oftop baking period

Batter too stiffPan too narrow or deep

Peak in Batter too stiff — too much flourcenter Too hot an oven at beginning of

baking periodOvermixed after addition of flour

Fallen Not thoroughly mixed after flourcenter was added

Too much fat, sugar or leaveningOven temperature too lowCake was moved during bakingPan too small for amount of batterUnderbakedNot enough liquid

Tough crust Too little fat or sugaror crumb Too much flour or egg

Overmixed after addition of flourFlour too high in protein

Sticky crust Too much sugar& noticeably Damp flourshrunken Insufficiently baked

Incorrectly frozen and thawed

Sugary crust Too much sugar or leaveningIngredients not blended thoroughly

Terms Used in Judging– Continued

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Soggy Wrapped before completely cooledUnderbakedToo much liquid or ingredientswith a high water content(ie., fruit, pumpkin, applesauce)

Bitter taste Too much baking powder

Unpleasant Poor quality eggs or shorteningflavor

Heavy, low Poor quality shortening or short-volume ening with no emulsifier

Not enough leavening – gas lostbefore bakingOvermixed — air incorporatedduring creaming is lostToo much fat, sugar, liquid orflourNot enough air incorporatedduring creamingInsufficiently bakedPan too small for amount of batterIncorrect temperature for baking(too low)

Overlight, Too much leavening, sugarcrumbly, or shorteningcoarse Oven temperature too lowtextured Fat and sugar insufficiently

creamedUndermixed — ingredients notblended thoroughlyOil used instead of solidshortening

Dry, tough Not enough fat, liquid, or sugarEgg whites overbeatenOvermixed after addition of flourOverbakedToo much flour, egg or leaveningSubstitution of cocoa for chocolatewith no increase in fat

Dull color Poor quality ingredientsLow-grade flour

Tunnels and Batter overbeatenoccasional Uneven distribution of leaveninglarge holes agent

Not enough fat or sugarOven too hotFailure to expel air when batteris placed in panToo much egg

Not Oven not levelsymmetrical Pan not centered in oven

Oven temperature not consistentPaper liner in pan wrinkledBatter not distributed evenly in panBatter not cut through with knife torelease air pockets

Pale color Shiny pan usedToo much batter for the pan

Sunken Too little liquidToo much sugar, shortening orleaveningUnderbaked

Gelatinous Ingredients insufficiently blendedlayer atbottom of cake

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Foam or Unshortened Cakes

Characteristics of standard product.

Appearance Thin, golden brown crustUniform crumb colorRough, slightly cracked top crustSymmetricalOptimum volume

Texture Light in weight in proportion tosizeWell aeratedFiner, even, oval-shaped cells withthin cell wallsSugary, slightly sticky crust

Tenderness MoistSoft crust and crumbDelicate crumb that is easilybroken apart

Flavor Pleasant, well blendedNot eggy

Problems with foam cakes and causes

Thick, hard Too hot an ovencrust Baked too long

Sticky crust Too much sugarIngredients not blended thoroughlyDamp flourInsufficiently baked

Tough crumb Baking temperature too highOvermixed

Coarse Underbeaten egg crumb Undermixed

Too hot an oven

Dark color Inferior flourNot enough cream of tartarWrong proportions — too muchsugar

Dry Egg whites overbeatenToo much flourToo little sugarOverbakedToo slow a baking temperature

Heavy Air lost during mixingEggs not beaten to optimum volumeCream of tartar omitted

Shrunken Too low a baking temperatureToo little cream of tartarInsufficiently baked

Uneven Ingredients not thoroughly blendedapperance in texture

CookiesThere are five main types of baked cookies —

rolled, dropped, refrigerator, pressed, and bar orsheet cookies. Rolled cookies are made from a ratherstiff dough that is rolled on a lightly floured board tothe desired thickness and cut out into various shapes.Dropped cookies are made from a soft dough that isdropped from a spoon or dipper onto a cookie sheet.They may or may not be flattened. Refrigeratorcookies are made from a comparatively rich doughthat has been thoroughly chilled, then cookies areshaped into balls or sliced from a roll. Pressedcookies are made from a rich, stiff dough extrudedthrough a decorative die. Bar cookies may be cake-like or compact and chewy: A stiff batter is baked ina shallow pan and cut into bars or squares whencool.

Cookie dough should be easy to handle but assoft as possible. The addition of too much flourcauses dry, flinty, cracked cookies that have littleappeal. Prepared and baked with care, all types ofcookies can meet high standards.

No-bake cookies can be made from ready-to-eatcereals, oatmeal, chow mein noodles, nuts, raisins,or coconut, and held together with a cooked syrup.These cookies are generally made by younger,beginning skill members. They may melt or becomesticky or oily, depending on the recipe and theweather.

Characteristics of standard product

Appearance Uniform shapeEven contourUniform colorIngredients evenly mixed

Texture Characteristic of type — soft orcrisp

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Pastry and FillingsPastry is a simple food system composed of fat,

flour, salt and water. But, often a quality product isnot easily achieved. The key to success lies in thetechnique used to mix and roll the dough. Ingredi-ents must be handled delicately, not mixed too muchor too little, if a high quality pastry is to be prepared.Characteristics of standard product:

Appearance Rough, blistered surface with nolarge air bubblesGolden brown edgesCenter of bottom and top crusts arelight in colorNot shrunkenAttractively shaped edgesUniform thickness

Texture Layers are evident when pastry isbrokenCrisp and flakyNot mealy

Tenderness Cuts easily with a fork but holdsshape when lifted; not so tenderthat it falls apart

Flavor Pleasant, blandNo trace of burned, raw or rancidflavor

Tenderness Breaks apart easily when chewedNot crumbly or hard

Flavor Pleasing, well blendedFree of unpleasant or distractingflavors

Problems with cookies and causes

Flour Too much flour used during rollingstreaked Incorrect proportion of ingredients

Improper measuring techniquesPoorly mixed

Dry or Wrong proportion of ingredientscrumbly Incorrectly measured

Poor mixing techniquesNot enough liquidOverbaked

Bottom crust Cookie sheet not centered in oventoo dark Dark cookie sheets used

Top crust Too hot an oventoo dark Overbaked

Excessive Cookies placed too close togetherspread, on cookie sheetloss of shape Dough too soft — too much liquid

Dough placed on hot baking sheet

Doughy, Underbakedraw flavor Dough too stiff

Off flavor Rancid shortening, nuts, seeds(sunflower, poppy) or coconutPoor quality ingredientsToo much baking powderImproper storage — causes cookiesto become stale or pick up otherodors and flavors

Sticky, Too much sugarhard Overbaked

Flour too high in protein

Tough OverhandledToo little fat or sugar

Irregular Dough improperly handled whensize placed on cookie sheetand shape

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Soggy Filling too moistlower crust Cooked filling too hot when added

Crust torn or broken — causesfilling to run underneath the crustShiny pie pan used — causes crustto bake too slowlyPie pan placed on baking sheet oraluminum foil — interferes withheat transferOven temperature too low or timetoo short

Rancid Poor quality shortening

Meringue

Appearance Light brown on ridges

Volume Light

Texture Soft, cuts easily with knife;fine, uniform cells throughoutmeringue

Flavor Sweet, mildwell-blended

Problems with meringues and causes

Dark brown, Overbaked, too much sugar,burned peaks too highpeaks

Pale Underbaked,too low temperature

Beads of Overbakedliquid on too low temperaturesurface

Shrinks Not sealed to edgefrom edges

Sticky, Overbaked,gummy, Baked at too low temperaturetough

Too tender Interior not baked long enoughMeringue placed on cold pie filling

Problems with pastry and causes

Lack of Insufficient fattenderness Protein content of flour too high

(ie., bread flour)Fat not divided finelyToo much waterDough overhandled during mixingand/or rollingToo much flour used when pastrywas rolled

Lack of Too much fatflakiness Protein content of flour too low(mealy or (i.e., cake flour)crumbly) Fat too warm when combined

with flourFat divided too finelyNot enough waterSelf-rising flour inadvertentlyusedUndermixedOil used instead of solid fat

Pale, dull Too little fatcolor Underbaked

Too much waterToo much flour on pastry boardOven temperature too lowRolled too thick

Shrunken Over handledPastry stretched when placed inpanDough not rolled to uniformthicknessUnbalanced recipe

Burned Overbaked

Smooth Overhandledsurface, Too much flour used during rollingnot blistered

Uneven Crust not rolled in even circleedge Edges not carefully shaped

Large air Pastry not pricked before bakingbubbles Pan too small for amount of dough

— causes pastry to buckle

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Liquid Egg whites underbeatencollects Meringue not baked longat surface enoughbetween Baked too high temperaturefilling Cream of tartar omitted& meringue

Burned Overbakedflavor

Raw flavor Underbaked

*PIE FILLINGS (Note: At the Kansas State Fair, only non-perishable piesare allowed to be exhibited. This includes fruit and pecanpies. Custard or meringue pies are not accepted.)

Cream fillings are usually a custard base with bothegg yolk and starch or flour used to thicken themixture. Egg whites are usually reserved for me-ringue. Milk, water and/or fruit juice are typicalliquids used. Custard fillings use the whole egg asthe thickening agent and, milk as the liquid ingredi-ent. A chiffon filling is often a mixture containingegg yolk and gelatin as structural ingredients. Themixture is folded into egg whites then poured intothe pie shell. The filling is refrigerated for two orthree hours. Fruit fillings usually consist of fruit,fruit juice, sugar, and a thickener such as flour,cornstarch and/or tapioca.

Cream Fillings

Consistency Smooth, holds soft shape whensliced

Flavor Pleasing, well blendedCharacteristic of ingredients

Problems with cream fillings

Too thin Not enough starch or egg yolkFlows when cutMixture not heated long enoughbefore yolk is addedIn lemon pies, excessive heatingafter lemon juice is added can causethinning of starch

Grainy Burner too high

Lumpy Not enough stirringEgg yolks not “tempered”Cornstarch wasn’t combined withsugar and salt before adding water

Too Thick, Improper proportion of ingredientsGummy Too much starch, egg yolkSticky Not enough liquid

Custard Fillings

Consistency SmoothFirm, yet tender

Color UniformYellow

Flavor Mild, sweet egg flavor

Problems with custard fillings

Too thin Underbaked, too much sugar

Tough Baked too long, too much eggin proportion to other ingredients

Porous Baked too long

Weeping Baked too longBaked filling not cooked enoughbefore moving to baked crust

Filling Poor technique in transferringbroken custard to crust

Flecks of Not adequately mixedyellowand white

Chiffon Fillings

Consistency Rigid when cut, but tender, light,airy, smooth

Problems with chiffon fillings

Lumpy – due Egg yolk mixture heated over tooto egg yolk high heat

Not stirred adequatelyDidn’t use double boiler

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BiscuitsThere are two basic types of biscuits — rolled

and dropped. Both are leavened by baking powderand contain similar ingredients but differ in theproportion of liquid and method of preparation. As aresult, the appearance and texture of the two aredissimilar.

Characteristics of standard product

Rolled Biscuits

Appearance CylindricalPale, golden brown top crustEven heightCreamy white crumb with no brownor yellow flecksEvenly contouredStraight sides and flat, fairly smoothtopUniform sizeFree of excess flour

Texture Small, uniform gas holesRelatively thin cell wallsCrumb peels off in sheets, flakes orlayers

Tenderness Crisp yet tender outer crustCrust and crumb offer little resis-tance to biteLight and moist

Flavor Bland, mildNo bitterness or rancidity

Dropped Biscuits

Appearance Pale, golden brown top crustWhite crumbSlightly pebbled surfaceStraight or gently sloped sides

Texture Less uniform, larger gas holes thankneaded biscuitsSlightly thicker cell walls

Tenderness Crisp, tender outer crustCrust and crumb offer little resis-tance to bite

Lumpy — due Gelatin not prepared properly beforeto gelatin adding to egg yolk mixture

Soft, flows Egg yolk mixture not heatedwhen cut sufficiently

Pie not chilledRecipe doesn’t contain enoughthickening

Heavy Egg whites not beaten sufficientlyPoor folding technique

Tough, Proportion of egg yolk/gelatin toorubbery high

Fruit Fillings

Consistency TenderSoftly holds shape

Appearance Filling retained in pie

Flavor Good fruit flavor

Problems with fruit fillings

Gummy Too much thickening agentToo high proportion of tapioca

Too firm Too much thickening agent

Too thin Not enough thickening agentToo much sugar

Filling spills Oven temperature too lowout on crust Insufficient sugar and/or fruit

Insufficient thickeningToo much sugarUpper crust shrinkage, or not sealed

Excessively Too little fruit and fruitsweet, with juices in proportion to sugarlittle fruitflavor

Spices cover Too much spicefruit flavor

* General Score Card for Judging 4-H Food PreparationExhibits, Oregon State University, for adaptation of piefilling information.

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Low volume Improper manipulationNot enough leavening, or leaveningnot effective, not freshIngredients inaccurately measuredWrong time and temperature

Doughy Underbaked

Bitter or Too much leaveningsoapy Ingredients not blended thoroughly

Rancid Poor quality shortening

Loaf BreadsFruit or nut loaf breads are fast and easy to

make. The ingredients, method of mixing, andbaking technique are similar to those used formuffins. Some quick bread recipes are made by thecake method. Interesting variations are made byadding nuts, fruits, cereals, and other flours.

Quick breads are not always baked in loaf pans.For example, corn bread and Irish soda bread arebaked in shallow pans, spoon breads in casseroledishes or layer cake pans, Sally Lunn bread in a tubepan, and Boston brown bread may be baked inloaves or steamed in covered cans or special molds.

Cracks in the crust are typical of quick breadsand do not necessarily indicate an unsatisfactoryproduct. Products should not be scored downbecause of cracked tops. However, some peopleprefer a loaf bread without a center crack. Anexplanation of why cracks form and hints to preventthem are given below.

Reasons for cracked crust1. The large mass of batter in the loaf pan heatsslowly. Therefore it is desirable to allow time forthe leavening agent to react, and an increase involume to take place, before the crust sets. Whenthis procedure is followed a baked product with asmooth, rounded crust results. When baking is toorapid, a cracked top crust and a more solid crumbwill result.

2. Using long, narrow pans will result in a loafwith a crease or small crack on top. Consistency ofbatter will influence the depth of crack. Battertouching the pan bakes first. As batter warms tobaking temperature, it thins and allows a film of

Flavor Bland, mildProblems with biscuits and causes

Not flaky Not enough shorteningShortening under- or overmixedwith flourUnderkneaded

Tough Lack of fatOverhandledToo much liquid or flour

Pale crust Too slow an ovenUnderbakedFlour on surface of biscuit

Misshapen, Cutter twisted during shapinguneven Dough not uniform in thickness

Uneven Uneven shapebrowning Uneven heat

Flat, heavy Not enough leaveningUnderbakedToo much flour or liquidImproperly mixed

Coarse, Too much leaveninguneven cells Underbaked

Ingredients inaccurately measuredUndermixed

Harsh, Dough too stiffdry crumb Overbaked

Bottom crust Baked on darkened pantoo dark

Hard crust Too close to heating element in ovenBaked too longToo high a temperature

Crumbly, Too much fat oily

Yellow Uneven distribution of soda orspecks baking powder

Floury Too much flour used when kneadingsurface, or rolling

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fat and sugar to run toward the center of the crust;thus a shiny line or a sticky crack forms down thecenter of the loaf.

3. A crack forms because the unbaked batterunder the crust “erupts” when the leavening agentreacts.

Baking hints to prevent cracked crust

1. Preheat oven to 350° F and bake quick bread assoon as mixed.

2. Preheat oven to 375-400° F. Cover quick breadand allow to stand at room temperature 20 to 30minutes before baking.

3. Tent a piece of heavy foil over the top of theloaf pan filled with batter. Allow foil to remainuntil batter rises and begins to brown, then removefoil carefully so that you do not touch the softcrust. This keeps the top moist and prevents aheavy crack from forming.

Characteristics of standard product

Appearance Even contour, no “lip” at upper edgeof loafRounded topMay have a center crackEvenly browned top and bottomcrustUniform crumb colorWell-distributed nuts and fruit

Texture Relatively fine crumbUniform grainFree of large tunnelsMoistNot mealy or crumbly

Tenderness Crisp, tender crustFirm but delicate crumb

Flavor PleasantCharacteristic of the variety of loafbread

Problems with quick loaf breads and causes

Low volume Inaccurate measuring techniquesToo little leaveningToo much liquid or flourInsufficiently mixedFry line edge because sides of panwere greased

Crumbly, Overbakeddry Too little liquid or fat

Too much flour

Compact, Underbakedheavy Wrong type of flour

Too much flour

Coarse Too little fat or sugartextured, Overmixedirregulargrain, tunnels

Tough Too much flourOvermixed

Peaked Too much batter in panOvermixed

Heavily Too close to heating element ofcrusted oven

Baked too longToo high an oven temperature

Soggy Wrapped while warmUnderbakedToo much fruit

Flat flavor Too little salt

MuffinsMuffins come in many varieties. Each has its

own special characteristics. Plain muffins, sweetmuffins, cereal muffins, and fruit or nut muffinsdiffer in appearance, texture and flavor. Whensetting standards for muffins the type should beconsidered. For instance, a bran muffin differs froma plain muffin, yet general standards for quality canbe applied.

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Irregular Overmixedgrain, Too much liquidtunnels Inaccurately measured

Too little fat or sugar

Smooth crust Overmixed

Hard crust Baked too longOven temperature too highToo close to heating element in oven

Harsh, dry Batter too stiffcrumb Too much flour

Overbaked

Rough Undermixedsurface, Too much floursharp edges

Waxy, shiny Egg and milk insufficiently mixed

Flat flavor Too little salt

Gray interior Too much leavening

Yellow spots Ingredients insufficiently blended

Cracked Wrong-sized panToo high an oven temperature

Sticky High proportion of sugar orsweetener, oil in recipe

Yeast BreadsStandards of quality are easily established for

dinner rolls and plain loaves of bread because thereis little variety in the ingredients used and thephysical characteristics of the product. The formulais usually relatively lean (contains little or no fat oreggs) compared to a sweet dough. Sweet rolls andcoffee cake are made from a rich, soft dough thatcontains more eggs, fat and sugar than the doughused for loaves of bread.

The process of making speciality yeast productsand a loaf of bread are similar. Adequate develop-ment of gluten either by kneading or beating isessential for a satisfactory product. When a no-kneador batter bread is made, the thin batter is mixed

Characteristics of standard product

Appearance Rough, pebbled surfaceGolden brown top crustEven contour, slightly roundedtop — no peaks

Texture Fairly large gas holes uniformlydistributedFree of long, slender tunnelsMedium thick cell walls

Tenderness Little resistance when bitten andchewed

Flavor Bland or slightly sweet

Problems with muffins and causes

Pale Too little batter in muffin cupOvermixedToo cool an oven

Unevenly Too hot an ovenbrowned Oven does not heat uniformly

Pans filled too fullWrong proportion of ingredients,too much baking powder or sugar

Too brown Incorrect time and temperatureToo much sugar

Peaks Pans filled too fullOvermixedInsufficient leaveningBatter too stiffOven temperature too high orunevenDropped from spoon held too highabove the pan

Tough, Too much flourelastic Too little fat or sugar

Overmixed

Compact Wrong time and temperatureImproperly mixedInsufficient leaveningToo much flour or liquid

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quickly and thoroughly without kneading. The batteris left in the mixing bowl for rising or placed directlyin the baking pans. Characteristically, batter breadshave a more open grain, lacy appearance and unevensurface than kneaded breads.

A great variety of breads is possible by addingnuts, fruit, raisins, spices, herbs, and seeds; bysubstituting speciality flours for part of the flour; byshaping the dough in different ways; and by usingvarious toppings and garnishes. Rolls from plainbread dough can be baked quickly in an oven at425 °F. However, rich doughs are baked at lowertemperatures, 350 °F to 375 °F, to prevent excessivebrowning of the crust.

Characteristics of standard productAppearance Golden brown crust

Good volume with even heightWell shapedSymmetricalSmooth, unbroken top surfaceLoaf should have a shredded border(break and shred) along one sideCharacteristic crumb color, uniformthroughoutFree of flour streaks

Texture Even, moderately fine grainSlightly elongated cellsPorous, honeycomb-like textureFree of large air pocketsLight for weightThin, even, crisp, tender crustFree of flour “line”

Tenderness Moist, silky crumb with a tender butelastic quality

Flavor Pleasing, well blendedFairly blandNut-like or wheaty

Free of sour or yeasty taste

Problems with yeast products and causes

Uneven Dough improperly shapedshape Crowded oven

Too much dough for panInsufficiently proofed

Heavy, poor Low-grade flourvolume Too large proportion of low-gluten

floursInsufficiently proofedToo cool while risingUnder kneadedYeast killedCollapsed, because over-proofingweakened the glutenPoor distribution of ingredients

Crackled Insufficiently fermentedcrust Cooled too rapidly

Bulged, Too stiff a doughcracked Uneven heat during bakingcrust Insufficiently proofed

Thick crust Baked too slowly

Tough crust Insufficiently proofedLow-grade flourRisen dough over-handled

Pale crust Too slow an ovenUnderbakedToo much saltDough became dry during risingToo little sugar

Dark, dull Under- or overproofedcrumb Wrong temperature while rising

Too cool an ovenOld or stale yeast

Tough crumb Too much salt — retardsfermentation

Streaked Poorly mixedloaf Addition of flour during molding

Surface of dough became dry beforeshaping

Crumbly Weak flourloaf Use of variety flours

Excessive or insufficient proof

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Coarse- Inferior yeastgrained Salt omitted

Low-grade flourFermented too long or at toohigh a temperatureUnderkneadedNot enough flourToo cool an oven

Yeasty, sour Poor yeast or flouror bitey Fermented too longflavor Too high a temperature while rising

Too little sugarBaked too slowly or incompletely

No break Dough not rolled and shapedand shred properly before placed in pan

Machine BreadsThe standards for breads made using the bread

machine should be the same as handmade breads. Ofcourse, you will have to allow for the “mixer” holethat is left in the bottom of the loaf. The followinginformation provided by the Wheat Foods Councilwill give you some additional information as youevaluate machine breads and conduct conferenceevaluation with exhibitors.

Operation

Before using the bread machine, read theinstruction manual and/or view the video that comeswith your machine. Each machine is unique. Accu-rate liquid and dry measurements are essential.Spoon flour into a standard dry ingredient measuringcup and level off. Measure liquids in a transparentliquid measuring cup and read measurements at eyelevel.

Open the lid and touch the dough after the firstfive minutes of the mixing cycle. If necessary, addmore liquid or flour. A perfect dough is soft to thetouch, slightly sticky, and nearly cleans the bottomof the bread pan. Place ingredients in the pan in theorder suggested by the instruction manual. It isimperative that the yeast not touch the liquids or thesalt when using the delayed baking feature.

The ideal temperature for ingredients is roomtemperature. Some bread machines have a preheatcycle that brings ingredients to the proper tempera-ture. If the machine doesn’t have a cool-down or

keep-warm cycle, remove the loaf promptly and coolon a wire rack to prevent a soggy crust. Roomtemperature, drafts or humidity may affect theresults.

Flour

Bread flour is recommended for use in breadmachines. Because bread flour has greater proteincontent and gluten strength than all-purpose flour,the resulting loaf usually has greater volume and isfiner-textured. Add wheat gluten to improve loafvolume and texture in recipes using whole wheat,rye, or other whole grains. Use 1 to 1 1/2 teaspoonswheat gluten to each cup of whole grain flour. Anequal amount of additional water may be needed.Gluten-free breads can be made using oat, rice,potato, corn or soy flour.

Yeasts

Instant, active dry and bread machine yeasts areavailable for use in bread machines. Consult themanual for recommendations. Check the yeast’sexpiration date for freshness. It is economical to buyyeast in larger quantities, so place yeast in a sealedbag and refrigerate or freeze. Bring the amountneeded to room temperature before using.

Sweeteners and Salt

White and brown sugar, honey, and molassesmay be interchanged successfully. Do not useartificial sweeteners because they do not providefood for the yeast. Never eliminate salt because itadds flavor, acts as a growth inhibitor for yeast andstrengthens the dough structure. Salt substitutes arenot recommended because they give the bread anoff-flavor.

Liquids and Eggs

The temperature range of liquid is 75 to 85° Ffor automatic bread machines. Check with a ther-mometer. It may be necessary to decrease liquidslightly in humid weather. Milk, buttermilk andwater may be interchanged equally. Water gives acrisp, lighter crust; milk gives a softer, brownercrust. Fresh milk can be replaced with nonfat-drymilk. Use an equal amount of water as the milk, andabout three to four tablespoons of milk powder percup of water.

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Loaves Too little yeastdon’t raise Too little liquid

Yeast not freshIncrease sugar and waterIngredient temperature wrongUse bread flour

Loaf touches Check amount and/or type of yeastlid Water temperature incorrect

Loaf has Not enough liquiduneven orrough top

Grains of Truth about Bread Machines, adapted bypermission from Cindy Falk, Kansas Wheat Commissionand Wheat Foods Council

Microwave Baked ProductsSince foods cook so quickly in the microwave,

baked products do not always have the appearanceof their conventionally baked counterparts. Textureis finer and volume is greater due to exaggeratedexpansion of air cells and lack of crust to impederising. Surfaces are moist and soft. Frequently,properly baked products are more tender. Flavor issimilar in microwaved and conventionally bakedproducts.

The most noticeable feature of a microwave-baked product is its pale appearance. Advances inmicrowave technology have added features that mayhelp correct this. Conventionally baked foods brownbecause the prolonged dry heat acts on the surface ofthe food to drive off moisture, carbonize fats andcaramelize sugars. The result is a crisp, crustytexture and dark color. Careful recipe selection orjudicious alterations of a standard recipe can com-pensate for the lack of color.

Overcooking is easy when microwaving, but ifbaking time is precisely controlled and standing timeis taken into account, the end product should be asmoist, tender and flavorful as one baked in a conven-tional oven. Unbalanced recipes, careless measuring,improper mixing methods and poor quality ingredi-ents will cause the same disappointing consequencesin a microwave product as one baked conventionally.

When using the delayed baking feature, alwaysuse milk powder. Add it with dry ingredients andkeep away from liquids. Reduce the amount of waterin equal proportion to the amount of fresh milkadded.

For food safety, never use perishable ingredients– such as fresh milk, meat, eggs, cheese, yogurt,orange juice and vegetable purees – with the delayedbaking feature. Egg substitutes may be used insteadof eggs.

Fats

Most breads contain a small amount of fat. Fatkeeps bread tender and fresh, and aids in browning.Vegetable oil, solid shortening, butter or margarinemay be substituted in equal proportions.

Tips

Lemon juice or vinegar may help improve thestructure of the loaf. Use one teaspoon per loaf. Forhigh altitudes, some experimentation is requiredbecause the dough may rise faster. You may need toreduce the amount of yeast, sugar or flour, or addliquid or gluten. Consult your manual. When addingoats, multi-grain cereal, or cornmeal, soak in theliquid for about five to eight minutes. Bulgur,cracked wheat or whole wheat berries need to besoftened by cooking or soaking to keep them fromscratching the pan.

To adapt your favorite bread recipe for the breadmachine, first start with the amount of flour themachine needs, then calculate the other ingredients.Do not exceed the capacity of the pan. Refrigerationstales bread. Store bread in a sealed container atroom temperature or freeze.

Troubleshooting

Collapses Too much yeast or liquidafter rising Too little flour

Too dry Too much flourNot enough liquid

Crust too Use a lighter settingbrown Remove loaf a few minutes

before baking cycle completes

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Size and Layer cakes bake more evenly thanshape sheet cakes

Round and ring pans give a moreuniformly baked product since thereare no corners to overcook, andenergy can penetrate from all sides

Pan Fill pans half full since batterpreparation expansion is greater in the

microwaveLightly grease pans — but do notflour them.Do not use vegetable spray coating— it tends to form a gummy layerLine dish with a single layer of waxpaper cut to fit the bottom of panif cake is to be turned outIf approved by manufacturer, shieldcorners of a square pan with foil toreduce microwaves received

Baking Microwave one layer at a timeRotate pan halfway through bakingcycle, more often as necessaryFrequency of rotation depends onamount of batterMicrowave slowly so cakes rise lessrapidly and bake more evenlyWhen done, top will spring back,cake will pull away from sides ofpan, and a toothpick inserted incenter (but not in a moist spot) willcome out cleanAny moisture on the surface willevaporate upon cooling.Cool cakes on a flat, solid, heat-resistant surface rather than a wirerack to finish baking with residualheat.Do not overbake.

Pastry

Characteristics of standard product

Appearance Light creamy color unless flavoredor brushed with food coloring or eggyolkOpaque, dryBlistered top surfaceWell shaped with attractive edges

Cakes

Characteristics of standard product

Appearance Higher and lighter than convention-ally bakedSymmetricalSlightly uneven but rounded topSurface is pale unless productincludes spices, chocolate, molasses,brown sugar or other naturallycolored ingredients or a topping

Texture Light for weightVelvety crumbEven grainVery tenderSoft outer surface

Problems with cakes and causes

Bottom Cooled on wire rack insteadunderbaked of a flat, solid, heat resistant

surface where retained heatcan complete cooking

Tough Batter too lean — not enoughfat or sugarOverbaked

Uneven Baked as a sheet cakesurface Pan filled too full

Not rotated during baking toassure uniform cooking

Large air Batter not “cut through”pockets with a knife or tapped to

release air and produce anevenly filled pan

Recommendations for successfulmicrowaved cakes

Recipes Select rich formulas with wholeeggs.Good results are achieved withyellow, spice, or chocolate cakesand those containing oilBake angel and sponge cakesconventionally

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Cookies

Characteristics of standard product

Appearance Bars Even height

No thin, crisp top crust Cookies Well shaped

May be larger due to greater spread

Texture Rich and moistRefrigerator cookies may not becrisp

Problems with cookies and causes

Interior Develop in small cookies —brown cooking begins below the surfacespots and causes some areas to overbake.

Overcooked Too much fat — fat quickly meltsover batter, absorbs microwaves andcauses areas to overcook

Recommendations for successful microwavedcookies and bars

Recipes Moist bar cookies and browniesmicrowave well because fat andsugar attract microwaves —formulas containing too much fattend to overbakeLarge batches cannot beaccomodated by the microwave,drop cookies may be more effi-ciently baked in conventionalovenOatmeal, peanut butter and sugarcookies, and cookies that do notbrown normally (i.e. Russian teacookies) microwave wellCookies with colorful ingredients ortoppings are appealingStiff cookie dough retains shapebest

Size and Bar cookies microwave moreshape evenly

Drop cookies should be arranged incircle for uniform baking

Texture Crisp and flakyTender but firm

Problems with pastry

Shrunken Shell not pricked with fork prior tobakingOver-stretched when placed in pan

Soggy crust Filling contains too much liquid.Unthickened filling not precookedFilling seeped through crust prior tothickening because the prick holeswere not sealed before the fillingwas added

Recommendations for successful microwavedpastry

Recipe Pies that have separately cookedcrust and filling are best suited formicrowavingDouble crust pies should not bemicrowaved, bottom crust doesn’tbake properlyFruit pies can be prepared open faceand topped with streusel crumbs orprebaked pastry cut-outs

Size and A high, fluted pastry edgeshape helps retain bubbly fillings

Pan Pastry should be crisp, flakypreparation before filling is added

Precook fillings that contain alarge amount of liquid

Baking Place wax paper in thebottom of the oven to simplifyclean-up in case filling bubbles overLift glass plate to visually checkfor doneness. Bottom should appearopaque and dry, the top dry andblisteredFruit pies are done when fillingis hot and has started to cook incenterCooking will continue duringcooling

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Pan Grease bottom of pan lightlypreparation Don’t grease sides of pan when

baking barsIf approved by manufacturer, shieldtop corners of bars with foil triangles to prevent overbaked, driededges

Baking Elevate baking sheet on invertedsaucer to promote more uniformcookingDense, heavy foods (brownies orbars) take longer to bake than light,porous, cake-like barsCool bars on heat-proof surfacerather than a wire rack to finishbakingBrownies and other dense battersmay require up to 30 minutesstanding time

Quick Breads

Characteristics of standard product

Appearance Even contourPale unless dark ingredients ortoppings are usedHigher volume than conventionallybaked, since there is no crust toinhibit risingRaisins, fruit and nuts, if used,should be uniformly distributed

Texture Fine, even grain with no tunnelsSoft crumb and crust

Problems with quick breads and causes

Edges Baked at too high a power,d enseovercooked heavy batters should be microwaved

slowly to promote optimum rise andto cook center before edgesbecome overdone

“Fry line” Sides of pan were greasededge ontop crust

Soggy Underbakedbottom Pan not elevated during bakingsurface Product not allowed to stand in pan

after removing from oven so trappedheat can continue baking bottom

Heavy, wet Too much fruit or oil

Recommendations for successful microwavedquick breads

Recipe Use recipes with natural color orcreative toppings

Size and Round pans and ring molds workshape well for quick coffeecakes

Arrange muffins in circle ifspecially designed muffin ring isunavailableSelect pans with straight sides foruniform baking

Pan Line loaf pans with wax paper topreparation facilitate removal from pan

Don’t grease sides of panUse double cupcake liners to absorbexcess moistureFill muffin cups 1/3 full and otherpans 1/3 to 1/2 full to allow forgreater batter expansionIf approved by manufacturer, shieldends of loaf with foil strips to avoidovercooked edges

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Baking Coffee cakes with heavy toppings ortopping in bottom of pan should beset on inverted dish or saucer toensure thoroughbakingRotate muffins and quick breadsmidway through baking cyclefor faster, more uniform cookingRemove foil strips during last fewminutes of bakingWhen done, no unbaked battershould be present at center of dish.A toothpick inserted in center comesout clean, and top springs backwhen touchedTop surface may appear moist, butwill dry upon coolingCool muffins on wire racksLet loaf breads and coffee cakesstand 5 to 10 minutes on heat-resistant surfacebefore removingfrom pan, and cool on wire rack

Yeast Breads, Rolls and Coffeecakes

Characteristics of standard product

Appearance Pale, unless prebaked to desireddegree of browness in conven-tional oven or topped with colorfulingredientsDry, gently rounded surfaceEvenly shapedHigher volume than conventionallybaked bread since there is no firmcrust to inhibit rising

Texture Soft, dry crust — not crispUniform cell structure

Problems with yeast products and causes

Collapsed, Pan too smalluneven Large air pockets, formed duringshape oven rise, cause bread to fall

Yellow Frequent penetration by microwavesor brown in one areaspots

Soggy Bread dish not elevated duringbottom crust baking

Tough, dry OverbakedBaked at too high a power

Recommendations for successful microwavedyeast products

Recipe Moist, rich coffee cakes microwavewell because of high- sugarand/or fat contentSelect recipes with ingredients thatcontribute color, such as rye orwhole wheat flour, molasses or darkspicesYeast products can be brushed withmilk or melted butter and toppedwith cheese, poppy seeds, nuts,brown sugar, cinnamon streusel, orcracker crumbs before bakingGlaze or garnish after bakingfor color; apply toppings gener-ously since surface expandsabout three times during rising andbaking

Size and Yeast dough can be shaped intoshape loaves or rolls and baked in micro-

wave-safe ring molds, round orbundt pans, pie plates or standardloaf pans

Pan Grease pan lightly and sprinkle withpreparation crushed bread or cracker crumbs,

wheat germ, herbs or seeds(ingredients not only add colorand texture, but absorb excessmoisture that forms between thebread and dish during baking)

Baking To prevent condensation andsoggy bottom surface, set bakingdish on roasting rack or invertedsaucer to elevate above oven floorBake one loaf at a timeRotate pan every 2 to 3 minutesWhen done, bread should feel firmand well set, yet spring back whentouched

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Evaluating Educational Exhibits

See the scorecard in the following section,which describes the standards for educationalexhibits. These criteria can be applied to posters orfree-standing exhibits. The message should make astrong connection to some aspect of the Foods andNutrition project.

Judges and members should be aware of copy-right issues. According to the 4-H Division of theKansas State Fair premium book, “4-H exhibitors(individual or group) should avoid using copyrightedmaterials whenever possible by originating his/herown work.” A 4-H member or group should use withcaution a copyrighted and/or trademark product orservice (a brand name, label or product). The intentof using the copyright or trademarked materials foreducational purposes such as an exhibit, educationalposter/display or public presentation is acceptableunder the “Fair Use” (legal use) provision. “FairUse” is a provision of the current copyright law thatallows reproduction without payment or permissionof limited portions of a copyrighted work for educa-tional and other public interest purposes. Regard-less of the “Fair Use” provision, the inference thata specific name brand product is good or bad,inherently or through comparison, must be donecautiously, using acceptable research/comparisonmethods and include a disclaimer that the conclu-sions are those of the 4-H participant and notthose of K-State Research and Extension.

A copyright and trademark are legal methodsused by writers, artists, corporations and others toprotect their original work. Protected items includebooks, music, logos, and computer graphics. Copy-righted and/or trademarked materials used in ban-ners, displays, demonstrations, posters or otheractivities for endorsement or promotion instead ofeducational purposes will be disqualified and willnot be displayed or receive ribbons or premium.

Food Gift Packages/orSpeciality Food Products

This class is growing in popularity at manycounties and at the Kansas State Fair. The purpose ofthe class is to provide exhibitors an opportunity todemonstrate citizenship, food safety, creativity, andfood science skills. Many advanced members usethis as a way to broaden their foods and nutritionlearning experiences. In their desire to experiment,they may, however, choose some unsafe products ortechniques. Some 4-H’ers have picked up ideas frompopular magazines or craft books for making “fad”food products. These may not be safe food choices.For research-based information on safe foodprojects, refer to the K-State Research and Extensionpublication, 4-H712; Food Safety Recommendationsfor Acceptable Fair Exhibits.

No alcoholic beverages will be accepted ineither the gift package or specialty food productclass. See the Kansas State Fair Foods & NutritionEvaluation score card, which follows this section,for the evaluation standards for this class. Giftpackages and specialty foods should be food prod-ucts appropriate for human consumption.

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KANSAS STATE FAIR FOODS & NUTRITION EVALUATIONName:________________________Product/Class:_________________County: ______________________

Ribbon: Purple Blue Red White

Points to Consider Overall decision should reflect product quality and 50% Comments:nutritive value and knowledge of that specific product.

Points to consider (not all apply to every food)UNDESIRABLE DESIRABLE

Nutritive Value Food high in fat Food low in fat, sodium or sugar

Appearance Faded or off color Characteristic colorCloudy ClearLow volume Good volumeUneven/uncharacteristic shape Characteristic shapeSizes not uniform Uniform sizeDull, unappealing Creative, appealingOverall unappetizing apperance Appetizing apperance

Temperature or Undercooked Cooked to characteristic donenessdoneness Too warm or too cool Characteristic temperature

Aroma Unappealing or uncharacteristic Appealing or characteristic

Flavor No flavor or off-flavor Characteristic flavorIncompatible flavors in mixed Compatible flavors in mixeddishes dishesUnappealing flavor Appealing flavor

Tenderness Mushy CrispTough, rubbery Tender

Texture or Lumpy or has crystals SmoothConsistency Dry or soggy Moist

Not flaky; gummy FlakyRunny FirmPieces or chunks too large Characteristic pieces or chunks or too fine

Food Gift Package *A food gift package must contain at least three different food itemsexhibit prepared by the 4-H’er, in a suitable container no larger than

18”x18”x18.” Prepared food items must have recipes included.Additional prepared or purchased items may be added.*Food products will not be opened or tasted. Recommended thatpackaging allow all or part of product to be seen; for example, ifdisplayed in a paper or fabric bag, cut a view hole and place product ina plastic bag inside the paper or fabric bag.*Evaluation standards include:

Creativity in presentation and containerIndicate intended use on the back entry card. Appropriateness for

desired situation considered.Canned items should follow recommended standards for food

preservation (same brand jars, lid and ring, clean jar exterior, labeled)Nutritive value and food safety considerations – describe any needed

food safety precautions taken during and after preparation on back ofentry card.Apprearance of prepared food items – should be attractive and meetstandard of the product, i.e. uniform size, evenly browned, etc.

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SCORECARD FOR BREAD MACHINE BREADS

EXCELLENT 10

VERY GOOD 8

GOOD 6

FAIR 4

POOR 2

OUTSIDE CHARACTERISTICS

GOOD POOR

SHAPE: ROUNDED TOP SHORT AND COMPACT

MUSHROOM TOPCRATERED TOP

SHAPECRUST:

COLOR EVEN, GOLDEN BROWN PALE OR DARKEVEN THICKNESS FLOUR ON CORNERSCRISP GNARLED

AIR POCKETSTOUGH AND CHEWYTOO SOFT

CRUST

INSIDE CHARACTERISITICS

TEXTURE:COLOR EVEN AND CREAMY COLOR UNEVENFINE TO MEDIUM-SIZE CELLS COARSE WITH LARGE AIR CELLSTENDER TOO WETSOFT TOO DRYSLIGHTLY MOIST CRUMBLYEVENLY BAKED DOUGHY

TEXTURE

FLAVOR:PLEASING, MILD YEAST FLAVOR BLANDOFTEN WHEATY OR NUTTY TOO YEASTY

SOUR, LIKE VINEGAR

FLAVOR

TOTAL POINTS(PERFECT SCORE 40 POINTS)

*Used by permission from Red Star Yeast & Products

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1. General Apperance (15)Artistic – neat, well balancedPleasing colors, proper amount of material,balanced proportionsProperly displayed

2. Plan of Action (15)One central idea or themeImportant items shownEqual display for important itemsShows some phase of 4-H

3. Ability to Attract & Hold Attention (15)Interesting presentationMoving parts (if any)Audience participation (if any)Effects of design, color, lighting, etc.

4. Effectiveness in Telling a Story (20)Current interestIdea grasped quickly and easilyIdea shown simply and clearlySubject matter accurate, worthwhileEducational value—usefulness

5. Quality of Workmanship (15)Easy to read, neatnessModels well proportionedGood background materialFresh, perishable items

6. Creativity (10)Original idea, functional designFreshness in presentation

7. Knowledge of Project (10)Familiarity with proceduresKnowledge about related activities oralternative procedures.

Improvement Needed

Reason Criteria Excellent Good Some Much

4-H Educational ExhibitClass Name & Number Kind of Exhibit

Name Club

Age Years in Project Ribbon Placing

The exhibit must catch the viewer’s attention long enough to introduce the viewer to the subject. The exhibitshould illustrate one basic idea. It should impress the viewer with a specific message and arouse a response.

Comments:

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Originally Developed by:Patricia RedlingerGraduate Student

Foods and Nutritionand

Karen P. PennerExtension Specialist

Food Science

Revised by:Sandy Procter

DirectorExpanded Food and

Nutrition Education Programand

Steven D. FisherExtension Specialist

4-H Youth Development

Publications from Kansas State University are available on the World Wide Web at: http://www.oznet.ksu.eduContents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit

Redlinger, et. al., Judge’s Guide for Foods and Nutrition Exhibits, Kansas State University, July 2001.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service

4-H 488(Revised) July 2001

It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equalopportunity and access to its educational programs, services, activities, and materials without regard to race, color, religion, national origin, sex, ageor disability. Kansas State University is an equal opportunity organization. Issued in furtherance of Cooperative Extension Work, Acts of May 8 andJune 30, 1914, as amended. Kansas State University, County Extension Councils, Extension Districts, and United States Department of AgricultureCooperating, Marc A. Johnson, Director.