Pastry. Part 4
Description
This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Pastry. Part 4
One-Crust Pie
General appearance | 20 | ||
Color | (10) | ||
Shape | (10) | ||
Pastry.................... | 35 | ||
Color | (5) | ||
Tenderness | (5) | ||
Surface | (5) | ||
Palatability | (10) | ||
Bake | (10) | ||
Filling | 40 | ||
Consistency | (5) | ||
Flavor | (30) | ||
Smoothness | (5) | ||
Ease of serving | 5 | ||
100 |
One-Crust Pie And Meringue
General appearance | 20 | ||
Workmanship | (10) | ||
Attractiveness | (10) | ||
Pastry | 30 | ||
Color | (5) | ||
Flakiness | (5) | ||
Tenderness | (5) | ||
Surface | (5) | ||
Palatability- | (5) | ||
Condition | (5) | ||
Filling | 30 | ||
Consistency | (5) | ||
Smoothness | (5) | ||
Flavor | (20) | ||
Meringue | 15 | ||
Color | (3) | ||
Surface | (3) | ||
Lightness | (3) | ||
Tenderness | (3) | ||
Bake | (3) | ||
Ease of serving | 5 | ||
100 |
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