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    isagani abril
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    This document contains a standard score sheet for evaluating butter cake. It lists characteristics such as shape, size, color, crust, internal color, grain, texture, and flavor and ranks them on a scale from excellent to poor. Judges would use this score sheet to objectively evaluate and score butter cakes entered in a competition based on how well they meet the standards for each characteristic.

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    This document contains a standard score sheet for evaluating butter cake. It lists characteristics such as shape, size, color, crust, internal color, grain, texture, and flavor and ranks them on a scale from excellent to poor. Judges would use this score sheet to objectively evaluate and score butter cakes entered in a competition based on how well they meet the standards for each characteristic.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    378 views1 page

    Score Sheet

    Uploaded by

    isagani abril
    This document contains a standard score sheet for evaluating butter cake. It lists characteristics such as shape, size, color, crust, internal color, grain, texture, and flavor and ranks them on a scale from excellent to poor. Judges would use this score sheet to objectively evaluate and score butter cakes entered in a competition based on how well they meet the standards for each characteristic.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    GROUP ______

    Date: _____________

    Standard Score Sheet for Butter Cake

    Very
    Excellent Good Fair Poor
    Characteristics Good
    (5) (3) (2) (1)
    (4)
    Outer
    1. Shape: Sponge cake-uniform;free from
    cracks; Chiffon cake-slightly rounded top.
    2. Size: Very lightweight in proportion size
    3. Color: Chiffon cake-uniform golden
    brown; Sponge cake-light brown.
    4. Crust: tender, free from spots or moist,
    shiny appearance (sponge); cracked on
    surface (chiffon)
    Inside
    1. Color: Uniform;characteristic of a kind of
    cake
    2. Grain: Small uniform, thin walled cells; no
    large air spaces, or compact layer; springly
    crumb.
    3. Texture: tender; velvety moist; light; not
    compact or soggy.
    4. Flavor: Pleasing, delicate; uniform

    SCORE:

    COMMENTS:

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    Members:

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