Quality Scorecard for Yeast Breads Color of crust is golden brown Crust is smooth, free from air bubbles Slices of bread are uniform in size Rolls are uniform in size Color of the interior is creamy white (or light brown, depending on the type of flour used) Crust is tender (French bread or other hard crust breads should have a crisp crust) Grain is moist Grain is fine and even (free from holes) Bread is fresh, not dried out or stale Crumb is elastic Bread is fresh-tasting with a nut-like flavor Bread is free from foreign flavors such as rancid fat or sour taste No lower than 60º F
Quality Scorecard for Quick Breads Color is evenly light to golden brown Sides are even and straight Muffins have slightly rounded tops with no cracks Muffins have rough, pebbled tops Biscuits have a level top with no bumps Crust is tender Crumb is moist but not doughy Texture is even without large holes or tunnels Bread breaks easily without crumbling Bread is fresh-tasting Bread is free from foreign flavors such as rancid fat or sour taste is light and pleasing 60º - 120º F
Quality Scorecard for Pasta, Rice, and Grains Pasta strands or pieces are distinct Rice grains are intact (still whole) Grains/cereals have distinct particles, grains, or flakes Product is moist but not watery No oil or fat is visible Pasta pieces are tender but not gummy (al dente) Rice/grains are firm, but tender, fluffy Cereal is thick but not gummy Product does not have lumps is bland, but does not taste starchy is typical of the grain Product is free from a scorched or burned taste A mixed dish is well seasoned but not to excess Hot pasta, rice, and grain dishes - 160º - 180º F Cold pasta, rice or grain salads - 34º - 38º F
Quality Scorecard for Cakes Top has a smooth surface Top is slightly rounded Volume is high for the pan size Interior is fine-grained with small, evenly distributed cell walls Interior has uniform distribution of gas holes Color is golden-brown color (except chocolate cakes) Cake is free from cracks and sags Portions are uniform in size Icing or flavor enhancer covers entire cake or portion Cake is light, but not crumbly Texture is soft, velvety and moist (not tacky or soggy) Crumb is so tender as to melt in the mouth is delicate, sweet, and wellblended (no foreign flavors such as oily, starchy, or burnt flavor) Icing or other flavor enhancer is fresh tasting 34-38 F
Quality Scorecard for Fresh Fruits and Fresh Fruit Menu Items Color is typical of the ripe fruit(s) Color is fresh (not marred by discoloration from oxidation) Fruit pieces are similar in size Fruit pieces are intact Garnish is edible and appropriate for the dish Fruit is at the peak of ripeness All pieces of the fruit have the same texture and Seasoning Fruits have a pleasing, slightly sweet, ripe flavor If seasonings have been used, they are detectable but not overpowering Seasonings enhance the fruit flavor If a dressing or sauce is used, it complements the fruit (mild, not overpowering) Chilled - 34-38 F
Quality Scorecard for Baked Fruits and Fruit Desserts Fruit pieces are similar in size Fruit pieces are intact Garnish is edible and appropriate for the dish Pastry or topping has a golden brown color Pastry has a blistery surface All pieces of the fruit have the same texture Pastry has a flaky or mealy texture Pastry cuts easily and Seasoning Fruits have a pleasing, slightly sweet, ripe flavor If seasonings have been used, they are detectable but not overpowering Seasonings enhance the fruit flavor Pastry has a pleasant, bland flavor Pastry desserts 60-70 F Hot baked fruit 160-180 F
Quality Scorecard for Cooked Vegetables Bright color typical of the vegetable Vegetable pieces are similar in size Vegetable pieces are intact (pieces are not overcooked and mushy) There is no visible oil or fat Garnish is edible and appropriate for the dish Vegetable is fork-tender (slightly crisp and not overcooked) All pieces of the vegetable have the same texture Vegetables in casserole-type recipes are well blended, tender, and identifiable and Seasoning Vegetable has a definite, good flavor Seasonings are detectable but not overpowering Seasonings enhance the vegetable flavor A minimal amount of salt has been added (recipe used) A minimal amount or no fat has been added (recipe used) If sauce is used, it complements the vegetable 160-180 F
Quality Scorecard for Salads Bright color typical of the fresh greens Bright color typical of other fresh ingredients (no discoloration) Salad appears moist, not dry or excessively wet Salad ingredients are even pieces Salad ingredients appear crisp, not limp Garnish is edible and appropriate for the salad Salad ingredients are crisp, not soggy Meat or pasta/rice salads are tender but not mushy and Seasoning Salad ingredients have a fresh, distinctive flavor Seasonings enhance the salad but are not too salty or too tart A choice of lowfat and/or fat-free salad dressings is available 34-38 F
Quality Scorecard for Meat and Poultry Product appears moist Product has been trimmed of any excess visible fat Product has been drained and no cooking fat is visible Color is a rich brown, characteristic of the meat or poultry item Browning is even and correct for the product (not too brown) Portions are uniform in size Product is tender and easily chewed Product can be pierced with a fork with a minimum of pressure Product is firm and moist and Seasoning Product is juicy is fresh and appropriate for the product (no "refrigerator taste" or "freezer burn") Seasonings enhance but do not overpower the taste (no greasy taste, not too much salt) Meat products served hot: 150º-180ºF or above Poultry products served hot: 165º-180ºF or above Meat or poultry products served cold: 41ºF or below
Quality Scorecard for Main Dishes with Dried Beans and Peas Product appears moist, but not watery Beans or lentils retain their shape No oil or fat is visible Product has a soft texture Product is moist, not dry Product gives little resistance to bite is distinctive for the specific bean or pea Product is free from a scorched or burned taste Seasonings are well blended 160-180 F
Quality Scorecard for Main Dishes with Eggs and/or Cheese Product appears moist, but not watery Cheese topping is melted, but not stringy No oil or fat is visible Egg yolk is bright yellow, white is opaque, with no evidence of greening Product is fork tender Product is moist, not dry Food items within the product have a definite texture Egg mixture is soft, without accumulated water (weeping) Ingredients have a balanced taste Product is free from a burned taste or off flavor Seasonings are well blended 145-170 F
Quality Scorecard for Pizza Cheese is melted but not brown Crust is light golden brown Topping is evenly distributed No collection of fat is visible Crust is tender but not soggy Cheese is melted but not tough or stringy There is an appropriate ratio of meat, cheese, and sauce Slices of pizza hold their shape Pizza is tender to the bite s are a tasty blend, without excess salt 150-165 F
Quality Scorecard for Breaded Processed Meat Products Breading is golden brown Breading is on the food, not crumbling off Portions are uniform in size and shape Breading is crisp, not soggy Interior of product is tender and moist, not dried out is of the meat product, not of grease is fresh, no rancid or burned grease flavor 150-180 F
Quality Scorecard for Unbreaded Processed Meat Products Product can be identified by color and shape Color and shape are uniform Portions are uniform in size and shape Exterior of the product is done but not dry Interior of product is tender and moist, not dried out Degree of doneness is uniform throughout the product is identifiable from the meat Added flavorings are balanced without excess salt Meat products - 150-180 F Poultry or fish products - 165º - 180ºF Meat, poultry, or fish products served cold - 41ºF or below