Show Guide for Novices: Cookery Classes

These interpretations are based on guidance within;
The RHS Horticultural Show Handbook and The NFWI On With The Show publication.
Both can be referenced at the Show Recorder’s table.
Be aware the HIHS Rules for Exhibitors take precedence.

Judges of cookery entries consider:

• Primarily flavour and aroma.
• The appearance colour, shape and regularity.
• The condition, crust, texture, distribution of ingredients.
• Spices, flavourings or salt should not be overpowering.
• The odour should be pleasantly inviting and not indicate rancidity, mustiness, yeastiness, etc.

Preserves

Judges generally consider in order of importance;

Contents:

• Flavour and aroma
• Consistency and texture
• Colour and quantity

External Appearance:

• Clean, unblemished container, cover and label.
• Air tight seal achieved by new lid.

Jams

Must be;

• In a plain jar with a label of contents detailing the day, month and year made.
• Label plain, neat, clean and unblemished.
• Contents reaching within 3mm of top of jar.
• Covered with waxed disc and cellophane top or brand new plain metal top without internal waxed disk
• Polished external appearance with no finger marks.

Pickles and Chutneys

Must be;

• In a plain jar with a precise label of contents including day, month, and year made.
• Label plain, neat, clean and unblemished.
• At least 12 weeks old and ready to eat.
• Contents reach within 12mm of top of jar.
• Covered with a brand new white plain metal top.
• Polished external appearance with no finger marks.

Uncooked/Semi-cooked Chutneys and Relish

Judges look for:

• Attractive and interesting in flavour and texture.
• Label plain, neat, clean and unblemished.
• Jar polished external appearance with no finger marks.

Take care:

Treat as salads, refrigerate and use quickly. Do not use airtight lid as fermentation may cause explosion. Wax discs must not be used.

Biscuits

As a guide biscuits are generally:

Rolled and then formed with a 50 to 60 mm diameter cutter.

Judges of biscuit entries generally look for:

• A crisp snap when broken.
• Uniform size and shape.
• Thickness of the order 3mm
• Fluted cutter for sweet/ Plain for savoury
• Even in colour, according to ingredients
• Flavour true, even and characteristic

If schedule requires Fancy biscuits:

Decoration and chosen colours delicate and refined. Biscuits need not be of identical decoration and may be formed to different shapes.

If schedule requires Sandwiched:

Filling to be even and not excessive for all biscuits.

Scones

Judges of scone entries look for:

• Even shape, size and colour
• Size 5-6cms (2-2.5 inches) diameter and almost as tall
• Standing erect with flat top
• Pale golden colour
• Texture light and springy (More like bread and not short like cake)
• True to flavour to reflect type
• No boldness of flavour of raising agent
• No overcooked fruit on surface

Judges break scones to view texture and avoid compacting.

Cookies

A cookie is a biscuit made from a softer mixture which is hand rolled or sliced from a roll.

Judges look for uniform sizes and shapes, not too large. Flavour true, even and characteristic.

Cakes

Judges of cake entries look for:

• Well risen, even in shape and baking
• Correct proportion with smooth sides
• No lining papers or top cooling rack marks
• Crust thin and even
• Texture true to cake type
• Even distribution of the fruit
• No flour pockets
• Flavour true, even and characteristic

Small White Loaf

The loaf should be well risen and evenly baked to warm golden brown. No glaze is needed.

The base free from shaping cracks and bulges.

A cut slice showing light, fine, silky and even texture with no streaks or holes through inefficient kneading. Crumb touch soft and springy.

Flavour and aroma clean.

Tea Loaf

• The loaf should be baked in a loaf tin.
• Presented well risen and evenly baked.
• Cracking of the domed top is not an issue
• A cut slice showing even, fairly moist texture
• Flavour well blended with main ingredient recognisable, spices should not predominate.

NOTE: No Rice or Couscous

Bacteria can survive and germinate with cooked grains and can cause food poisoning when not refrigerated.

On the show bench entries are not refrigerated and therefore if containing grains cannot be tasted by the judge so are not permitted and deemed ‘Not according to schedule (NAS)’.