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P - DESSERTS and PIES

JUDGING CRITERIA FOR DESSERTS, CAKES, AND MUFFINS

1. Appearance, color, consistency

2. Originality

3. Correct Sample Size Submitted

4. Clean Presentation

5. Flavor and/or Texture

The following percentages will serve as a general guide to exhibitors of Cookies, Cakes and Muffins

1. Appearance	Up to 20
2. Originality	Up to 20
3. Correct Sample Size Submitted	Up to 15
4. Cleanliness of Presentation	Up to 20
5. Flavor and/or Texture	Up to 25
TOTAL SCORE	up to 100

DESSERTS

6 cookies constitutes an entry. Exhibitors' names must be marked on masking tape or removable sticker on the bottom of the plate along with division and class.

Cookies

Class

241. Drop Cookie

242. Rolled Cookie

243. Spritz Cookie

244. No Bake Cookie

245. Frosted Cookie

246. Filled Cookie

247. Macaroon Cookie

248. Gluten Free Cookie

Dessert Bars

Class

250. Fruit Bar

251. Brownie

252. Blondie

253. Chewy Cake

254. Cookie Bars with or without Mix Ins (Nuts, Chocolate)

255. Gluten Free

Petit Fours

Class

260. Cake Pop

261. Petit Fours Glace

262. Petit Four Frais

Pies

Class

263. Fruit Pie

264. Nut Pie

290. Other Sweet Pie, Cream Pie or Dessert not listed above