Evaluation Score Sheet

Name (Optional):__________________________ Date:_______

Type of Evaluator
( ) Instructor ( ) Student ( ) Consumer
Katuray - Squash Kropek
Instructor: Taste the sample food items by placing a number corresponding to the criteria to
show the level of acceptability of the product.
Five-Point Rating Scale:
5 - liked extremely
4 - liked very much
3 - liked moderately
2 - disliked very much
1 - disliked extremely
Proportion Appearance Aroma Flavor Texture
A. 100% katuray and 0%
squash
B. 75% katuray and 25%
squash
C. 50% katuray and 50%
squash
D. 25% katuray and 75%
squash
E. 0% katuray and 100%
squash
Criteria:
Appearance: Refers to the visual characteristics of the Katuray-Squash Kropek.
Aroma: Refers tt a distinctive, pervasive, and usually pleasant or savory smell of the katuray-
squash kropek.
Flavor: Refers to the blend of taste and smell evoke by the substance in the mouth of katuray-
squash kropek.
Texture : Refers to the the firmness and crunchiness of katuray-squash kropek when touch and
eaten by the evaluators.

Signature of the Evaluator.