Hints and Tips for Competing
in the
Cookery Section

The Show Schedule gives the rules for the entries (e.g. Fruit Pie 20cms / 8 ins) but in order to impress the judge, you need to take into account what is being looked for in individual entries. One of our previous judges has provided us with the following guide to quality entries in the Novice, Open, and Junior sections.

Shortbread Biscuits

Bright appearance. Pale surface, no crustiness. Texture fine and crisp, and even pale colour throughout. Even size and thickness, not broken.

Chocolate Cereal Crispies

Cereal to be well coated with chocolate and have good adhesion. Even sized crispies.

Biscuits

Should be even in size, not too thick. Firm and crisp. Not broken. English Cherry Cake (follow the recipe in the schedule)

Have a smooth glossy surface, a good golden colour with no cracking. No protruding fruit. Fruit should be distributed evenly throughout the cake, slightly raised top. Fine even crumb, no tunnelling. Easily cut, not crumbly.

Small Iced Buns

Even icing; icing not sunk into cake. Cakes should be level or slightly rounded. Cakes should have straight sides and no overhang. Should cut easily, no crumbling.

Victoria Sandwich

Should be light golden brown, well risen and have good volume, no cracking, straight sides, level or slightly raised top. Fine even crumb, no tunnelling. Easily cut, not crumbly.

Fruit Scones

Well risen, even size and smooth top. Evenly browned. Tender crust, no flour spots. No overcooked fruit. Uniform in size and shape.

Open Fresh Fruit Tarts in Pastry Case

Pastry should be golden brown and even, pastry should be tender, edges should be even and unbroken. Pastry for sweet dishes should be cut with a fluted cutter. Fruit should retain its colour and shape. Filling should be sweetened to taste if needed and not have “run over in the cooking”.

Fruit Pie (any fresh fruit)

Pastry should be golden brown and even, pastry should be tender, edges should be even and unbroken and well sealed. Fruit should be sweetened to taste. Judge fruit by type.

Bread Rolls

No cracks or bumps. Moist, tender, soft centre. No taste of yeast. Even size. White Loaf of Bread

No cracks or bumps. Golden brown colour. Moist, tender, soft centre. Good even texture. No taste of yeast.

Brown Loaf of Bread

No cracks or bumps. Rich brown colour. Moist, tender, soft centre. Good even texture, good flavour. No taste of yeast.

Any other Speciality Bread

No cracks or bumps. Moist, tender, soft centre. Good even texture, good flavour. No taste of yeast. Originality. Use of speciality ingredients.

Fruit Loaf of your choice

Moist loaf with even texture and fruit distributed evenly throughout the bread. Good fruit flavour. Ideally slightly rounded top. (Some methods do produce a more rounded top).

Jar of Jam (made from fresh fruit)

Jars should be clean, neatly covered with wax disc and sealed, clearly labelled with type and date of cooking. The jam should be well set, not stiff, and look freshly made. The colour should be bright and flavour typical of fruit used. There should be no scum, mould, blemishes or sugar crystals.

Jar of Jelly (made from fresh fruit)

Jars should be clean, neatly covered with wax disc and sealed, clearly labelled with type and date of cooking. The jelly should be well set, not stiff, and look freshly made. The jelly should be clear. The colour should be bright and flavour typical of fruit used. There should be no scum, mould, blemishes or sugar crystals.

Jar of Marmalade (made from fresh fruit)

Jars should be clean, neatly covered with wax disc and sealed, clearly labelled with type and date of cooking. The marmalade should be well set, not stiff, and look freshly made. The colour should be bright and flavour typical of citrus fruit used. There should be no scum, mould, blemishes or sugar crystals. The zest should be distributed evenly.

Jar of Lemon Cheese

Jars should be clean, neatly covered with wax disc and sealed. Clearly labelled and with date of cooking. The colour should be good and the texture smooth with a good tangy lemon flavour.

Jar of Chutney or Pickle

Clear jars and neat labelling. Product should be true to type with a good flavour and colour. With pickles, vegetables or fruit, pieces should retain their shape and colour, but not be too thick or thin. Chutney should be bright and the texture soft. Dark chutney should not be muddy.