Evaluation of Preserved/ Processed Food

1. Evaluating of
Preserved/Processed Food

2. Evaluation of preserved/processed food
is best done if one knows the characteristics
of quality products.

3. The qualities to look for are the
overall appearance, flavor, or taste, and
texture.

4. These are the criteria that will
determine if there are defects in the
finished product of processed food.

5. A rubric is a good tool to use in
evaluating a finished product.

6. The criteria for evaluating the
finished products in food preservation
are:

8. * Overall appearance. Appearance is
determined through color, size, shape,
and consistency.

9. * Flavor or taste. The smell and mouth feel
can tell if the product is good. Flavor is the
characteristic taste of sweetness, tartness,
spiciness, or bitterness by the mouth feel and
the aroma through the smell.

10. * Texture . The surface structure, such as soft,
hard, brittle, firm, oily, gummy, sticky, among
others, constitute the texture which is easily
seen and felt by holding the product.

11. The criteria describe the characteristics
of an excellent product through the senses
of smell, sight, taste, hearing, and touch.

12. Sample Rubric