JUDGING RECORD FOR BAKED APPLES 

 Name Date 



For each sample, rate the qualities listed by placing in the proper 

 column the numerical score which best applies 



Sample 











Sample 































Wholeness: 



5— Whole 











Off-flavor: 



5 — No off-flavor 











4 — Slightly cracked 











4— Slightly off 











3 — Cracked 



3— Moderately off_ 











t2 — Badly cracked 











2— Off 











1 — Mushv _ 











1 — Verv objectionable 





















Translucency of flesh: 



5 — Lustrous, translu- 

 cent 











Sweetness: 



9 — Verv undersweet 

 8 — Undersweet 











4 — Moderately trans- 

 lucent 











7 — Moderately under- 

 sweet 











3 — Slightly translucent 

 2— Cloudy 











6 — Slightly undersweet 

 5 — Pleasingly sweet 

 4 — Slightly too sweet 

 3 — Moderately too 

 sweet 











1 — Very cloudy 





















Texture of skin: 











5 — Tender 



2 — Too sweet 











4 — Slightly tough 











1 — Very sweet 











3 — Moderately tough 

 2— Tough 









i 













1 — Very tough 





















Texture of flesh: 



9 — Very hard 











Tartness: 



9 — Very subacid 











8— Hard 











8 — Subacid 











7 — Moderately hard 

 6— Slightly hard 











7 — Moderately subacid 

 6 — Slightly subacid 

 5 — Pleasingly tart 











5 — Tender 











4— Slightly soft 











4— Slightly tart 











3 — Moderately soft 

 2— Soft 











3 — Moderately tart 

 2— Tart 











1 — Very soft 











1 — Verv tart 































Flavor — Natural: 



5 — Natural, full flavor 











General acceptability: 



5 — Very good 











4 — Slightly weak_. 



4— Good 











3 — Moderately weak 

 2— Weak 











3— Fair 











2 — Poor 











1 — Very weak 











1 — Very poor 































Comments: 



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