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Standard Score Sheet For Pastry

This document provides a standard score sheet for evaluating pastries. It rates outside characteristics like shape, size, color, and crust on a scale of 1 to 3, with 1 being poor and 3 being good. Inside characteristics like texture, tenderness, and flavor are also rated on a 1 to 3 scale based on criteria like being crisp but not compact or soggy, and having a rich flavor that does not overpower the filling.

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Raymond Belza
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© Attribution Non-Commercial (BY-NC)
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798 views

Standard Score Sheet For Pastry

This document provides a standard score sheet for evaluating pastries. It rates outside characteristics like shape, size, color, and crust on a scale of 1 to 3, with 1 being poor and 3 being good. Inside characteristics like texture, tenderness, and flavor are also rated on a 1 to 3 scale based on criteria like being crisp but not compact or soggy, and having a rich flavor that does not overpower the filling.

Uploaded by

Raymond Belza
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Standard Score Sheet for Pastry

Name Of Pastry:____________________________________________________________ Evaluator:_________________________________________________________________

Good Fair (3) (2) Outside Characteristics

Poor (1)

Shape:

Even thinness all over; attractive, neat, and even edges Fits pan well Light golden brown with darker Brown edges Slighty blistered, rough, And not smooth nor Leathery

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Size: Color: Crust:

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Inside Characteristics

Texture:

Delicately crisp, flaky, And not compact nor Soggy Easily cut but not crumbly Rich, delicate, with No scorched fat or salty Taste, and does not Overpower taste of filling

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Tendernes: Flavor:

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