announcement
Continued from Pair
of last week;
11. Doilies .50
12. Cross-stiteking .50
13. Printing
a. Enamel .50
b. Water-color .50
c. ^aintex .50
14. Crayonex .50
15. Weaving .50
16. Basketry
a. Rafia .50
b. Reed .50
c. Rued k Rafia .50
17. Sca-f .50
18. Illustrated Scrap
book . 50
Division_Culinary Dept.
Sue r i nt ende nt - -
Class 1--Yeast Breads
to to to to cO to to f'o to o to
Cl on C1 Cl Cn Cl Cl Cl CJl Cl CD
Score Card
Size cf loaf
Shape
Crust
Flavor
Lightness
Character of crumb
Color
Grain(distribution
of gas)
5
5
10
05
15
20
5
5
100
1.
2.
3.
4.
5.
6.
7.
Loaf, white
Loaf, whole wheat
Loa-'', rye
Loaf, graham
Loughnuts, raised(8
Rolls (^ arkerhou.se,
etc.)
.50
.50
.75
.75
.75
.75
.75 ,50
clover loaf
.75 .50
, ou
.50
Sweet buns (cinnamon rolls, c;
me 1 rolls, butto rhoms, etc.)
.75, .50
r -
Class 2--3uick Breads
Score Card
Appearance ("medium size, even
shape with rounded top, evenly br
owned all over) 15
Lightness(light for size product)
10
Crust (not too deep, crist, tender)
10
Crumb (tender, fine grain throu0h
out, not doughy nor crumbly) 25
Flavor (pleasing, no taste of bak
ing powder or soda) 40
100
1. Baking powder biscuits .75 .50
2. Muffins' .75 .50
3. Cornbread .75 .50
4. Nui broad
5. Steamed brown broad
Class 3--C»l:o
Score Card
.75 v 50
.75 .50
General "ppearauce 27
Sloe--medium; if layer cake, lay
ers to be uniform 5
Shape—level, or rounded slight
ly; ro nd, oblong or
square according to type,
not too thick to cut well
5
Color--butter cake,
sponge cake,
golden brown
light brown
5
Crust--butter cake, tender, smooth
thin; sponge cake, rounded
slightly sugary 5
Flavor--a__roenble taste, no decided
taste of shortening, egg,
or flavoring 55
Crumb 45
Texture & grain 15
Butter calto--tender, breaks
easily, ^rain small tc uniform
Sponge cake--loose, but tender
and velvety, small ^rained, no
sign of doughiness
Lightness 15
Butter cakc--oqually light
throughout
Sponge cake--very light
I/Ioistuire--slightly moist, but
elastic when pressed with fin
ger 15
100
1. Sponge calces
a. Angel food, unfrosted .75 .50
b. Sponge, unfrosted .75 .50
2. Butter calces
a. iVliite, layer .75 .50
b. Devil’s food, layer .75 .50
c. Spice .75 .50
d. Apple scuce .75 .50
5. Dou0hnuts .75 .50
4. Gingerbread .75 .50
5. Jelly roll .75 .50
6. Cookies(score card as for Quick
Breads)
a. Rolled sugar cookies, all
types, (6) .50 .25
b. Crop cookies, all types, (6)
.50 .25
c. Filled cookies, all types, (6)
' .50 .25
Class 4--Pics
(Continued nert week)