Making Sweet Spreads for Special Diets - Handout 2

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2000 Volunteer Leader Training Guide
Making Sweet Spreads for Special Diets
Scoresheet for Sweet Spreads
Handout 2

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Directions: Rate each of the sweet spreads on the characteristics listed below using a scale of

5 = Excellent
4 = Good
3 = Fair

2 = Poor
1 = Very Poor

Characteristic	Sample Number
Characteristic	1	2	3	4	5
Consistency If jar is not open: Does the product hold the shape of the jar when it is tilted? Does it appear firm but not rubbery? If jar is opened: Does product hold its shape on the spoon?
Uniformity If a jelly, is it uniformly clear? If another sweet spread, are fruit pieces uniform in size and shape and distributed evenly throughout?
Color Is the color characteristic of the fruit used and even throughout the jar
Flavor Is there a natural fresh fruit flavor? Rate down if overly sweet or too sour. Also rate down if product leaves an aftertaste in your mouth
Total Score

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2000 Volunteer Leader Training Guide Making Sweet Spreads for Special Diets Scoresheet for Sweet Spreads Handout 2

2000 Volunteer Leader Training Guide
Making Sweet Spreads for Special Diets
Scoresheet for Sweet Spreads
Handout 2