Guidance for Exhibitors: Section 4 – Culinary
Classes
| 501 | Bread, 1 loaf. Not kneaded or baked in a machine. |
| 502 | Showstopper cake |
| 503 | Jar of Pickled Vegetables, home made. See guidance below for jars. |
| 504 | Jam, home made, 1 jar. See guidance below for jars. |
| 505 | Victoria Sandwich. 180mm/7″-7 1/2″ tins, Sandwich with raspberry jam and dust with caster sugar. |
| 506 | Open Fruit Tart. Pastry base only. Bake on plate not more than 225mm/9″ diameter. |
| 507 | French Macaroons (6). |
| 508 | Biscuits or Cookies (6) |
| 509 | American Muffins (4). |
| 510 | Lemon Drizzle Cake. Any shape tin. |
Guidance for Exhibitors
Highest marks are awarded for flavour, followed by external appearance, shape, colour and uniformity, then internal texture, depth or crust and distribution of ingredients. Great care should be taken to conform to given recipes, sizes or weights in the schedule.
It is recommended that all cakes and bread should be made on the day before the Show.
Please adhere to tin and plate sizes, where specified.
Jar sizes should be between 227gm (8oz) and 454gm (1lb). All jars and tops must be free from any commercial markings. Jars must be full and clearly labelled, giving contents and date made.
All sweet preserves must be sealed with an either a wax disc and cellophane cover, or a new twist top which does not need a wax disc.
Lemon curd is not a true preserve and must have a wax disc and cellophane cover. Preserves containing vinegar must be at least 2 months old and covered with a new vinegar-proof twist top.
All these covers can be obtained from Lakeland or Garsons Farm Shop Esher.