. Agricultural societies newsletter. Agriculture. THERE'S MORE TO FOOD EXHIBITS THAN Flavour [cont' Crust Is the crust uniform and even? A cracked, burned, discoloured crust could lower the overall appeal of the product and its competitive quality, Texture/Crumb Is the texture characteristic of the particular product? How does the inside texture appear? Moist, sticky, dry or excessively crumbly products could result in poor serving qualities or unattractive plate presentation and may influence the judge's deci sion. It is a fact however, that many food classes in the prize list go beyond th
. Agricultural societies newsletter. Agriculture. THERE'S MORE TO FOOD EXHIBITS THAN Flavour [cont' Crust Is the crust uniform and even? A cracked, burned, discoloured crust could lower the overall appeal of the product and its competitive quality, Texture/Crumb Is the texture characteristic of the particular product? How does the inside texture appear? Moist, sticky, dry or excessively crumbly products could result in poor serving qualities or unattractive plate presentation and may influence the judge's deci sion. It is a fact however, that many food classes in the prize list go beyond the "General Baking" level and will require individual consideration as each group is judged. "Canned Foods or Preserves" Are very large classes and the judges are frequently challenged with high quality, tasty and at times, fascinating entries. In this case, the principles of food safety and good management carry a lot of weight in the judging criteria. The idea behind food preservation is to prepare a product that can be held over for a period of time and be safe and appealing to eat. when opened. A good entry will be properly sealed and will show no sign of spoilage either in odor or appearance. If the judge has reservations as to the quality of safety of the product it can. (1) Containers The best choice is to use jars especially for canning, since the glass is conditioned to withstand the heat needed in processing. Commercial jars (from mayonaise etc.) are recommended only for preserves that do not require water bath canning or pressure processing. (2) Seals A higher rate of success can be achieved using the metal lids with the compound seal. When these lids are preheated to soften the sealant and applied to the canning jar, the chances of a complete seal are increased. Paraffin, although acceptable and popular, is often very difficult to perfect. Often too much is applied and the wax pulls away from the sides of the jar as it cools. Any loose movement of
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Keywords: ., bookcentury1900, bookd, bookleafnumber137, booksubjectagriculture
