Item - PE003381 - Canadian Home Economics Association - Suggested Scores for Judging Baked Foods

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PE003381 - Canadian Home Economics Association - Suggested Scores for Judging Baked Foods

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    • [ca. 1950?] (Creation)
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      Canadian Home Economics Association

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    1 booklet [21.5x14cm] with light blue cardstock covers. 9pp. Stapled binding.

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    A short, undated manual prepared by the Extension Committee of the Canadian Home Economics Association outlining suggestions for judging and scoring baked foods. The manual provides an overview of characteristics to evaluate baked foods by and the recommended point values for each when judging baked foods generally, as well as more specific suggestions for judging the characteristics of bread and buns, tea biscuits, muffins, cakes, sponge and angel food cakes, fruit cake, pastry, and cookies and dainties.

    The manual recommends evaluating baked foods based on:
    General Appearance [Size and Shape; Colour; Crust] - 30 points
    Internal Appearance [Texture; Tenderness; Colour] - 30 points
    Flavour [Taste; Odour] - 40 points

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    Staples are significantly rusted and beginning to leave rust stains on pages. Otherwise excellent.

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        BPSC Backlog Project

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