Baked Goods Division

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80-10  Yeast Breads

80-20  Non-Yeast/Quick Breads - No mixes.

80-30  Cakes   - No mixes.

80-40  Pies - Crust must be homemade.

80-50  Cookies

80-60  Brownies and Bar Cookies 

80-70  Candies - Includes fudge, truffles, peanut brittle, etc.

80-80  Puddings & Custards - No mixes.

80-90  Canning & Preserves - Includes any homemade fruit or vegetable preserves: jellies & jams, pickles, salsa, relish, etc.

Project Check-In 

Special Check-in - All entries MUST be delivered first thing on Fair Day May 30 in the Ontario Christian High School Gym in order to be judged. 
Check-in time is 7:30am - 8:45am. 

Rules     

·  All entries in this category must be made without a mix.

·  Baked Goods can be auctioned at the end of the day.

·  Make a note on Project Registration if you wish to donate an item to the auction.

·  Please be prepared to provide the name of your recipe when checking in your entry.

Judging Criteria:

Difficulty/Complexity   20%   - Does the level of difficulty seem appropriate or even challenging to the child's age? Does the project appear to have required many steps and much time and/or patience to complete? 

Visual appeal   20%  -  Is the item presented in such a way that it looks appealing and desirable to eat? 

Taste   50%  -  Does the item have a pleasing taste and texture? Does it seem that the student's efforts produced the desired outcome?