Contestant No. ____________________

Date ____________________


National 4-H Turkey Barbecue
Sensory Evaluation


 Points
Scored		Comments
Degree of Doneness*   (point value 20)
Outer part of breast filet:     (undercooked, done, overcooked)
Center of breast filet:     (undercooked, done, overcooked) 		  
Appearance*   (point value 15)
Color     (too light, moderate, too dark)
Uniformity     (not uniform, moderate, uniform) 		  
Texture*   (point value 15)
Chewiness     (tough, chewy, tender)
Rubbery     (much, moderate, none)
Juciness     (dry, moist, wet)
  
Taste*   (point value 25)
Turkey     (poor, moderate, good)
Sauce     (weak, moderate, too strong)
Off Flavor     (weak, moderate, too strong)
  
After Taste*   (point value 5)
    (strong, moderate, weak)
  

TOTAL POINTS
   

*Circle appropriate statement