Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn to the control product and consider the following:
• Crust color, from very light to very dark, on a scale of 1 to 5
• Crust texture (soft/crisp, moist/dry, etc.)
• Inside appearance (color, amount of webbing, etc.)
• Inside texture (tough/tender, moist/dry, etc.)
• Flavor (egg fl avor, fl oury taste, saltiness, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
• Add any additional comments, as necessary
Table 2