Layer Cake

General appearance

15

Size (5)

Shape (5)

Surface (5)

Layers

35

Thickness (10)

Flavor (15)

Texture (10)

Filling

30

Consistency (10)

Suitability (5)

Flavor (5)

Thickness (5)

Color (2)

Surface (3)

Combined flavor

20

100

Sponge Cake

General appearance

25

Color (5)

Surface (10)

Shape (10)

Flavor

50

Taste (40)

Odor (10)

Texture and interior appearance

25

Lightness (5)

Tenderness (5)

Elasticity (5)

Grain (5)

Color (5)

100

Food Values

Hot Water Gingerbread

Material

Measure

Weight Grams

Protein Grams

Fat Grams

Carbohydrate Grams

Total Calories

$ Cost

CALCIUM

(Calc. as CaO) Grams

Phosphorus

(Calc. as P2O5)

Grams

Iron Grams

Molasses .

I c.

332

7.97

230.08

953

.0375

1.14

•9

.049

Water . .

1/2 c.

114.6

Flour .

2 1/4 C.

250.2

28.02

2.50

187.4

883

.028

.06

.44

.003

Soda .

1 tsp.

4.-3

.001

Ginger

1 1 /2 tsp.

4

.0015

Salt . .

1/2 tsp.

2.25

Melted butter .

4 tbsp.

78

78

66.52

600

.06

.017

.023

Total, cooked I

Loaf

10X6X2 inches

674

36.77

69.12

417.48

2436

.1281

1.217

1.363

.052

100-Cal- orie Por-tion

2 1/4 X 1 1/4

X2 inches

27.63

1.51

2.9

17.12

100

.005

.051

•055

.002