1484 



The Cornell Reading-Courses 



Characteristics a cake should possess 



1. The flavor and odor should be sweet, free from taste or smell of poor 

 and strong-flavored ingredients. 



2. The texture must be judged for grain, lightness, moisture, and tender- 

 ness. The grain should be even and fine. The richer a cake is, the 

 finer the grain will be. Lightness means that the cake should not be 

 heavy in spots due to lack of thoroughness in mixing and carelessness 

 in baking. The correct amount of moisture in a cake means that it be 

 free from doughiness or staleness. A cake should be tender, breaking 

 easily without crumbling. It should not be bready. 



3. The shape should be s^niimetrical, not noticeably higher on one side 

 or in the middle. 



4. The crust should be light golden brown in color, thin and even over 

 the entire surface of the cake, not gummy or sticky in texture, and easy 

 to break. 



Score card for cake 

 In scoring the cakes submitted in the contest the following credits 

 should be given for a perfect loaf: 



Crumb 



flavor 15 



odor S 



texture . 



r grain lo 



lightness 20 



moisture 10 



, tenderness ' . 10 



2. Loaf (shape) 10 



'color 5 



depth 5 



texture 5 



, tenderness 5 



3. Crust. 



1 



Perfect score 100 



