Mat 540 Assigment 3
rated on a scale of zero to 10 for each of the 5 categories;
1. Color – Chili should look appetizing, reddish brown is generally accepted as good.
2. Aroma – Chili should smell good. This also indicates what’s in store when you taste it.
3. Consistency – Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
4. Taste – Taste, above all else, taste is the most important factor. The taste should consist of a combination of meat, spices
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