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Selonda Press Release CIA Evaluation 08.07.14 En

Selonda Press Release CIA Evaluation 08.07.14 En

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Published by Peter Minaki
The Culinary Institute of America (CIA) has been scored with high marks in flavour, total quality of their sea bream and sea bass vs. Turkish sea bream and sea bass.
The Culinary Institute of America (CIA) has been scored with high marks in flavour, total quality of their sea bream and sea bass vs. Turkish sea bream and sea bass.

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Published by: Peter Minaki on Jul 09, 2014
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08/25/2014

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Press Release
Selonda Greek Sea Bass and Sea Bream receive a higher totalquality and tasting score versus Turkish Sea Bass and Sea Bream in an independent testconducted at The Culinary Institute of America
Athens !uly " #$%&
In an independent test conducted at The Culinary Institute of America by a panel comprised of over 40 culinary experts and students, Selonda-brand Gree Sea !ass "a##a# $!ran%ino& '$(oup de )er&* and Sea !ream "a##a# $+orade& ' $rata&* received a hiher total .uality andtastin score versus Turish Sea !ass and Sea !ream follo/in a comparative evaluation# Thetotal .uality score /as determined by each panel members inspection of the overallappearance, color, 1rmness, ills and overall freshness of the ra/ /hole round 1sh, /hile thetotal tastin score resulted from each panelists evaluation in a blind taste test of the overall2avor, 2ainess, aroma, texture and overall liin of Selonda-brand GreeSea !ass and Sea!ream compared to Turish Sea !ass and Sea !ream#  The competitive sensory evaluation /as carried out on )ay 30
th
 at the yde 5ar, 6e/ 7orcampus of The Culinary Institute of America, bet/een Selonda-brand Gree Sea !ass ' Sea!ream and Turish Sea !ass ' Sea !ream, all of /hich /ere harvested on )ay 89
th
 and of the400-900 ram si%e rade# In order to conduct the .uality and freshness evaluation the 1sh/ere arraned side-by-side on a table so that one Selonda-brand fresh Gree Sea !ass /asplaced next to a Turish Sea !ass and one Gree Sea !ream next to a Turish Sea !ream# Allpanelists /ere ased to loo at each /hole round 1sh and ran the attributes for each one# The blind taste test /as carried out after all of the 1sh /ere 1lleted and baed in an oven at38: derees Celsius "43; derees <ahrenheit* until =ust fully cooed and no seasonins /ereapplied#  >ohn Stephanis, C? of Selonda, stated@ $after over 0 years of cultivatin fresh Gree Sea!ass and Sea !ream, this /as the 1rst independent comparative evaluation of both the.uality and taste of our bass and bream and it /as carried out professionally by an expertpanel at a prestiious culinary institute# The results of the test carried out by The CulinaryInstitute of America are an outstandin incentive to continue our daily eBorts to consistentlysupply our customers around the /orld /ith a premium-.uality product and also reinforce the

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