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Wednesday, March 08, 2006

Bream Creek Show

Bream Creek Show: "BREAM CREEK SHOW SOCIETY INC.

HALL OF INDUSTRIES

JUDGING INFORMATION TO ASSIST EXHIBITORS

COOKERY

BREAD; No cracks or bumps, golden brown colour. Moist, tender, soft velvet texture with no taste of yeast.

LARGE and SMALL CAKES: Level or slightly rounded top, should be even and unbroken. Even golden-brown colour. No spotting. Outside should be smooth. Straight sides with no overhang. Even, fine crumb with no tunnelling. Easily cut and not crumbly, velvety texture.

SHORTBREAD: Bright appearance. Pale smooth outer surface, no crustiness. Texture fine and crisp, and even pale colour throughout.

BISCUITS: Should be small and even in size, not too thick, firm and crisp. Smooth and not broken.

SCONES: Should be well risen, with even sides and smooth top and evenly browned top and bottom. Tender crust, no flour spots or excess flour on base. Uniform in size and shape.

MERINGUES: Should be glossy, smooth and well puffed. Neither should weep or be sticky and sugary. The interior should be dry, fine and tender. Outside smooth and not broken.

LAMINGTONS: Uniform in shape and size. Icing should lightly cover-not penetrate. Coconut should be fine and clean.

PASTRY: Should be golden brown and even, all pastry should be tender and not leathery, edges should be even and unbroken. Shortcrust should be crumbly and not hard. Choux cases should be medium size and dry inside. A fatty taste is unacceptable.

SAUSAGE ROLLS: Evenly browned underneath. Base should not be undercooked and soggy. There should be sufficient meat in the roll.

SPONGE CAKES: Should be light golden brown, well risen and have good volume with no cracking or shrinking, and straight sides.

FRUIT CAKES: "

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