CHATHAM COUNTY AGRICULTURAL & INDUSTRIAL ASSOCIATION

FUN FOR THE WHOLE FAMILY

PREVIOUS FAIRS

THE 69TH ANNUAL CHATHAM COUNTY FAIR

Exhibits: DEPARTMENT 6 –
BREADS, CAKES, COOKIES, CANDIES, CAKES AND PIES

(Enter 1/4 cake, except for decorated cakes; enter only 1/2 loaf yeast or quick breads)

CLASS 6A – BREADS 1ST 2ND HM
1. Biscuits (Any Kind) 2.50 1.50 HM
2. Bread, Loaf 2.50 1.50 HM
3. Coffee Cake 2.50 1.50 HM
4. Muffins 2.50 1.50 HM
5. Quickbread, Fruit, Nut, Vegetable 2.50 1.50 HM
6. Rolls (6) 2.50 1.50 HM
7. Skillet or Soda Bread 2.50 1.50 HM
8. Any Other Bread (Identify) 2.50 1.50 HM

SCORE CARD USED FOR JUDGING BREADS

Appearance – 25 points – Looks tender and good; even golden brown color; good shape, well proportioned, even rounded top.
Flavor – 25 points – Good, well blended flavor; pleasing
Texture – 25 points – Fine even grain; thin cell walls; feathery light Crumb – Creamy white color, slightly moist, light and elastic, tender.
Crumb – 25 points – Creamy white color, slightly moist, light and elastic, tender
TOTAL POINTS – 100
CLASS 6B – TUBE, LOAF OR SHEET CAKES
(Display 1/4 cake covered in clear plastic)
1. Angel Food cake 4.00 2.00 HM
2. Cup Cakes (6) 4.00 2.00 HM
3. Jelly Roll Cake 4.00 2.00 HM
4. Spice Cake 4.00 2.00 HM
5. Any Other 4.00 2.00 HM
CLASS 6C – TUBE, LOAF, SHEET and LAYER CAKES
(Display 1/4 cake on tray covered in clear plastic)
1. Apple Cake, Raw 5.00 3.00 HM
2. Caramel Cake 5.00 3.00 HM
3. Carrot Cake 5.00 3.00 HM
4. Coconut Cake 5.00 3.00 HM
5. Devil’s Food Cake 5.00 3.00 HM
6. Fruit Cake 4.00 2.00 HM
7. German Chocolate Cake 5.00 3.00 HM
8. Pound Cake 4.00 2.00 HM
9. Spice Cake 5.00 3.00 HM
10. White or Yellow Cake 5.00 3.00 HM
11. Any Other Layer Cake (Identify) 5.00 3.00 HM

SCORE CARD USED FOR JUDGING CAKES

Appearance – 15 points – Pleasing appearance; slightly rounded top; unfrosted; smooth uniform, light brown; Frosted: frosting free from stickiness; crystals or crustiness; characteristic of type.
Crumb – 30 points – Smooth and velvety; slightly moist; light and tender; pleasing color.
Texture – 25 points – Fine, even grain; thin cell walls; feathery light.
Flavor – 30 points – Delicate, well blended flavor; sweet flavor, free from strong flavor, tastes good.
TOTAL POINTS – 100
CLASS 6D – COOKIES
(Display on cardboard tray covered with clear plastic. Six of each re-quired for judging.)
1. Bar or cut strips 3.00 2.00 HM
2. Brownies 3.00 2.00 HM
3. Decorated 3.00 2.00 HM
4. Drops (Chocolate Chip, Etc) 3.00 2.00 HM
5. Filled or Sandwich 3.00 2.00 HM
6. Refrigerator or Rolled 3.00 2.00 HM

SCORE CARD USED FOR JUDGING COOKIES

Appearance – 30 points – Outside uniform, not too thick, size-not over 3”; surface texture and color.
Texture – 35 points – Characteristics of type.
Flavor – 35 points – Natural flavor of ingredients.
TOTAL SCORE – 100
CLASS 6E – CANDIES
(Six pieces of each required for judging)
1. Any Candy (Identify) 3.00 2.00 HM

SCORE CARD USED FOR JUDGING CANDIES

Appearance – 15 points – Color, size and shape of pieces.
Texture – Crystalline – 30 points – velvety, creamy, smooth.
Consistency – 25 points – Crystalline – firm, not hard or soft. Non crystalline – should hold shape, no crystals.
Flavor – 30 points – Blended, high quality, pleasing.
TOTAL SCORE – 100
CLASS 6F – PIES
1. Fruit Pies 4.50 3.50 HM
2. Meat Pies 4.50 3.50 HM
3. Cream Pies 4.50 3.50 HM
4. Other Style Pies 4.50 3.50 HM

SCORE CARD USED FOR JUDGING PIES

Entry must have at least 60% of the primary ingredient in filling. It does not need to be a “traditional” two-crusted pie. Must be presented on a disposable aluminum (throw-away) pie pan.
Flavor – 30 points – Blended, high quality, pleasing
Appearance – 25 points –
Color, texture and doneness – 25 points –
Creativity – 5 points –
Ease of Preparation – 5 points –
General Appeal – 10 points –
TOTAL SCORE – 100

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