Taste Testing and Evaluating Recipes

Try-Day Taste-Testing Ballot (PDF | 203 KB)

USDA. FNS. Team Nutrition.

Ballots for elementary school students to share their thoughts on new foods they have tried. Part of the Team Nutrition Popular Events Idea Booklet.


Sensory Evaluation Form (PDF | 19 KB)

This form asks evaluators to circle a rating for each of the following: Appearance, Taste/Flavor, Texture/Consistency, Aroma/Smell, and Overall Acceptability.


Sensory Evaluation Rating Form (PDF | 14 KB)

Evaluators assess recipes on a scale of 1 to 9 for Appearance, Taste/Flavor, Texture/Consistency, Aroma/Smell, and Overall Acceptability.


Taste Test Form (PDF | 35 KB)

This form provides testers with 5 evaluation questions about the food, using a scale of 1 to 6 for each question.


Appendix C of Measuring Success with Standardized Recipes (PDF | 105 KB)

National Food Service Management Institute.

This manual is a "how to" guide on recipe standardization for managers and cook-level employees. Appendix C includes the following resources:

            • Informal Evaluation Checklist
            • Food Product Evaluation Form (For Foodservice Staff, Students, and Teachers)
            • Food Product Evaluation Form (For Elementary Students)
            • Product Evaluation Summary
            • Example of Completed Product Evaluation Summary

(Full Measuring Success with Standardized Recipes material available here)


Creating a Taste-Testing Event: A Resource for School Nutrition Professionals

Rutgers University Cooperative Extension.

This fact sheet includes tips for getting started, suggested foods for tastings, safety tips, and more.


Five Steps for Food-Safe Taste Testing (PDF | 204 KB)

National Food Service Management Institute.

This lesson, from No Time To Train- Short Lessons for School Nutrition Assistants, explains the importance of using food-safe taste testing to assure quality standards are met for customers. A practice-based activity is used to demonstrate the two-spoon method for food-safe taste testing. The lesson is designed for managers to teach school nutrition assistants/technicians.