14 



BULLETIN 1055, U. S. DEPARTMENT OF AGRICULTURE. 



by their general appearance and shape. The different weights of the 

 tubers were recorded in grams. While the standard temperature of 

 the fat was 210° C. and endeavor was made to raise the temperature 

 of the oil to that point for each test, there were variations, especially 

 when different frying media were being experimented with. Provi- 

 sion was made in one column, therefore, for keeping a record of the 

 temperature at which each lot was cooked. 



SCOEE CARD USED IN POTATO-CHIP TESTS. 



Variety Accession No 



Grown at Picked Shipped 



Stored in at Out . 



Test Potato chips. Frying medium Date 



Tubers. 



Weight. 



Tem- 

 pera- 

 ture 

 of fat 

 (° P0- 



Cook- 

 ing 



time 

 (min- 

 utes). 



Ease 



of 

 cook- 

 ing 

 (10). 



Ap- 

 pear- 

 ance 



(5). 



Crisp- 

 ness 

 (5). 



Fla- 

 vor 



(10). 



Total 



score 

 (30). 



Num- 

 ber. 



Shape. 



Desir- 

 abil- 

 ity. 



Un- 

 peeled. 



Peeled. 



Sliced 

 ra'.v. 



Chips. 





















































































Method . 



Remarks. 



Ease of cooking was given 10 points out of a possible total score of 

 30, the rating being necessarily left to the judgment of the person 

 who conducted the tests. It was based on the general behavior of the 

 potatoes in the hot fat, the length of time a lot of given quantity took 

 to fry, and the uniformity with which the slices colored and became 

 crisp. The other three subdivisons of the score were marked by the 

 three judges who tested all the potatoes. Under "Appearance" (5 

 points) the ideal was a clear, yellowish brown, flat chip. " Crisp- 

 ness " (5 points) was marked high when the chips were dry and 

 crisp, greasiness or unevenness in cooking lowering the score. Flavor 

 (5 points) was, of course, largely a matter of individual preference. 

 With fresh bland oil there is no heavy, greasy flavor to obscure the 

 variations in the different potatoes. 



COMPARATIVE ADAPTABILITY OF VARIETIES FOR MAKING 



CHIPS. 



The total scores given the different seedlings from which potato 

 chips were made during 1915, 1916, and 1917, were averaged when 

 several tests were made. S 22723 ranked highest, with an average 



