Compare the texture of two products of your choice. Examples include butter and margarine, fresh and stale bread, two different chocolate couvertures, two different types of cake, two pie fi llings,...

Compare the texture of two products of your choice. Examples include butter and margarine, fresh and stale bread, two different chocolate couvertures, two different types of cake, two pie fi llings, two types of dried fruit, ginger snaps and marshmallows, and so forth. Record the names of the two products in the row headings in the following blank Results Table. Decide on the proper sensory characteristics to evaluate and write these in the column headings of the Results Table. Also write a title for your Results Table. Use information from Table 4.4 to help you with texture terms.