Guidance for Exhibitors: Section 4 – Culinary
|151||1 Jar of home-made Marmalade.|
|152||1 Jar of home-made Jam, any flavour.|
|153||1 Jar of home-made Lemon Curd.|
|154||Cake made with any vegetable with topping. Max. diameter 180mm.|
|155||Chocolate Sandwich Cake, exhibitor’s own recipe. Two 180mm (7″ – 7 1/2″) tins.|
|156||Cheese Straws (10), on a plate.|
|157||Millionnaires’ Shortbread, 6 pieces.|
|159||Bread Rolls (3), shaped.|
Guidance for Culinary Exhibitors
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Highest marks are awarded for flavour, followed by external appearance, shape, colour and uniformity, then internal texture, depth of crust and distribution of ingredients. Great care should be taken to conform to given recipes, sizes and weights in the schedule.
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 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 near Esher.