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grain, smooth and velvety throughout. The color should be pleasing, not grayish, dry, compact, soggy or harsh. It should not crumble when cut. The flavor should be delicate, sweet, well-blended; not flat or unpleasant from fat, baking powder or flavoring.
Sponge cakes have different characteristics. When judging shape, look for straight sides and a slightly rounded or level top. The crust is smooth to slightly rough, uniformly light brown, tender and soft; not sticky or cracked. The volume is a very light weight for size. The texture needs to have a tender crumb that is feathery and resilient with fine, round, even cells. There should be no tunnels or shrinkage. Color is even and characteristic of the kind of cake. The flavor should be delicate, pleasing with no decided taste of egg, cream of tartar, salt or extract.
Cookies are judged on appearance, texture and flavor. When evaluating appearance look for a uniform, even size; drop cookies are somewhat irregular with a slight peak toward the center; no runny edge or spreading. The crust should have a uniform color free from darkened or burned edges with no flour showing. Regarding texture, rolled cookies are usually thin, crisp, and tender though some are thick, chewy, moist and tender. Drop cookies are soft and tender; bar cookies moist and tender. Ice box cookies are crisp and tender. All have small even cells and are not coarse, crumbly, hard, tough or floury. Flavor should be pleasing and free from offodors of rancid fat, soda, salt, peanut butter or nuts.
Muffins need to have a uniform shape, be medium size with wellrounded tops and no peaks. Crust should be evenly browned, tender and thin with a pebbled surface. Texture should be fine, moist and tender with no tunnels or holes; characteristic color and well-blended flavor.
The appearance of pies should be even, fully appetizing and evenly browned. Crust should be tender, flaky; crisp both top and bottom. The filling should have a good consistency, not stiff or runny. Flavor should be well blended; not starchy or pasty, but distinct and characteristic of type.
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