When judging the quality of cakes by sensory evaluation, we should first observe their appearance and color, then cut open and check their internal organizational structure, and pay attention to whether the endoplasm and epidermis of cakes are moldy. When judging the smell and taste of cakes by sensory evaluation, we should pay special attention to the following three aspects: first, whether the oil is rancid with a pungent taste, second, whether the taste is soft and palatable, and third, whether there is a sand sound caused by mineral impurities when chewing.

2. Types of cakes

There are many kinds of cakes with different classification angles. According to the mode of production, it can be divided into oven goods, oil goods, steamed goods, etc., and it can also be divided into cakes, cakes, cakes, etc. According to the consumption habits, in business operation, it can be generally divided into eight categories: cakes, sugar skins, crispy skin, sweet cakes, fried products, dry cakes, steamed products and sugar products. 1, cakes

Cake is made in both Chinese and western styles. It is mainly a sponge-like body made of eggs and sugar after being whipped (filled with bubbles) and mixed with flour to make a paste, poured into a mold, baked or steamed. There are many kinds of cakes, and there are different types and characteristics among Chinese or western cakes.

(1) Chinese cake

Generally, eggs and sugar account for 35% and flour 30% in Chinese cakes. According to the production method:

① Cake baking type: This kind of cake is baked and matured, so it is also called cake baking. The color is brown, and the endoplasm is oil-free. The representative varieties are plum blossom, Zhongyuan, horseshoe and Shaofang.

Product features: soft and digestible, suitable for children, the elderly and the infirm as supplementary non-staple food. The quality requires full and elastic appearance. When selling and keeping, it is necessary to prevent the wind from blowing hard, and the surface is best lined with oil paper. ② Steamed cake type: all of them are steamed and mature, with milky yellow or white color. Representative varieties are Bai Yuan, Chicken Heart, Steamed Square, etc. The steamed recipe is divided into raisins, lard with sand, lard roses, jam and other different colors.

Product features: the ingredients are basically the same as the baked cake, but the moisture content is about 2%, the taste is softer and the shelf life is shorter.

(2) Western cakes

(1) Clear cake type, which is named because it does not use grease. Its making and baking are basically the same as Chinese baking cakes, and the proportion of eggs used is as high as 50%. Most of them are used as replication embryos of decorated cakes and drum cakes. As direct sales varieties, there are cupcakes, vanilla cakes and so on.

Product features: heavy eggs are light and sweet, without grease, bulky, delicate and tough. (2) Oil cake type: It is mainly made of oil, sugar and eggs, mixed with fruits and flour, and baked in a mold. Most of the grease is cream, margarine or lard.

Product features: the internal fat contains high fat, which is suitable for climbers and surveyors as supplementary food. The oil inside and outside is soft and moist, and the storage period is long. In addition to the whole (every 500g1~ 3), it is also cut into small pieces and packed neatly in boxes, with light butter and smooth color, which is very popular.

3. Decorative cake: This kind of cake has various patterns, characters, flowers, etc. on its surface, which is beautiful in shape and strong in craftsmanship. There are two kinds of decorative materials: soft and hard. The soft one is made of clear cake as the base, and the surface is made of copied cream, fresh cream, margarine, protein sugar, yellow sauce and other materials. Representative varieties include cream cake, protein cake, Maiqilin cake, etc. The hard one is made of almond paste and white hat cake, and the representative varieties are Maisibang cake and white hat cake. The ratio of decorating material to cake embryo is 3: 7 for protein and maiqilin decorated cake, 4: 6 for cream decorated cake and 6: 4 for famous products.

2. Sugar skins

The so-called "sugar crust" is actually the abbreviation of cake crust made by using syrup to synthesize dough, also known as "pulp crust" The main purpose is to make gluten absorb water slowly and make dough uniform. There are many varieties made by this method, which are always called sugar skins. Representative varieties include Cantonese-style moon cakes, Beijing-style pulp cakes, chicken egg cakes and bean paste rolls, most of which belong to Chinese style.

Product features: The appearance is brown and Huang Youguang, and there are many lines on the surface of cakes, which are soft or crisp. The surface luster of some varieties is formed by coating egg liquid. Mildew spots are easy to occur after moisture absorption, so it is necessary to prevent humid air from invading during storage and check frequently at ordinary times. 3, pastry class

Crispy pastry, also known as pastry with crisp layers, is named after its distinct layers and crisp texture. There are many varieties of Chinese and western styles, but their crafts are different and their shapes are different.

(1) Chinese style

The factory, commonly known as "oil noodles", is made of oil dough wrapped in human crisp (flour mixed with oil) by pressing and rolling, and various fillings are wrapped and baked to form varieties with different flavors. There are local specialty products all over China, such as Suyang moon cake, Hangzhou salt and pepper shortcake, Beijing-style eight-piece, Cantonese-style white silk cake, Chaozhou-style old woman cake and Gao Qiao shortcake.

Product features: the crust of the cake is crisp, with distinct layers and soft taste, but it is easy to be broken. In the process of production and sales, it should be handled with care, and the stacking should not be too high. There should be no more than four flat-topped varieties and only one convex-topped variety, and the debris in the container should be removed frequently when selling. If stored for too long, it is easy to change color and ferment. (2) Western style

Generally called crisp, also known as "open noodles" in technology. It is made of water-oil dough, such as solid grease, which is folded repeatedly. It is formed by pressing and baking. With or without stuffing. Some products need to be decorated with powdered sugar or jam after baking to increase sweetness, but they are also salty. Representative products include jam crisp, butterfly crisp, cream spiral roll, curry meat dumplings, cheese sticks, cream thousand-layer crisp (also known as "Napoleon") and so on.

Product features: fine shape, distinct layers, crisp entrance, slightly salty. It is also easy to be broken, so it is not advisable to stack more varieties when storing them, and it is not advisable to put too much in the container of bulk small varieties.

4. Sweet and crisp

Sweet and crisp cakes are all made of crisp dough composed of sugar, oil, flour, eggs and a small amount of loosening agent, and then baked. There are varieties of heavy oil and light oil. Heavy oil varieties are made without water, and the tissue pores are flat and banded, while light oil varieties are made with a small amount of water, and the tissue pores are fine and round. Both Chinese and western styles are made, and their shapes are significantly different, and the selection of oils and fats is biased. It's all stuffing-free.

(1) Chinese style

The dough is lumpy and loose. The forming methods of lumps are mostly hand-kneaded or pressed and then formed with skewers. Representative varieties such as almond crisp, plain peach crisp, thin sesame cake, thin crisp, etc., most of the loose ones are molded with molds, and representative varieties such as onion oil peach crisp and string heart crisp.

Product features: most of them use lard or vegetable oil, and the taste focuses on natural flavors such as nuts, sesame seeds, onions, salt and pepper. The quality of the crisp is not alkaline and oily.

(2) Western style

The dough made is lumpy and mushy. The forming method of lump (also known as "hard noodles") is basically the same as that of Chinese style, and the rotten paste (also known as "pull flowers") is packed in a small triangular cloth bag and extruded into plastic. The varieties produced by these two methods are traditionally divided into dry-spot type in western style, and small-grain type is called biscuit type (or "small dry-spot", which is different from the appearance of machine-made biscuits). The representative varieties are dried jam, sugar noodles, walnut chops, various flower-pulling cakes, beef biscuits, princess cakes, claw cakes, chain cakes, horseshoe cakes and gem cakes.

The product features are more exquisite and diverse than the Chinese style. Most of them use cream or margarine, and the taste focuses on milk or vanilla. Quality requirements are crisp, easy to eat, and no greasy taste. 5, fried taste

This kind of products refers to products that are matured by frying. There are many varieties in all Chinese gangs, and the western varieties are only sugar-filled. Frying directly heats the product, which is much higher than baking temperature, so there is no or little sugar in the embryo (because it is easy to coke). In addition to salty varieties, most of them are sprinkled with sugar powder or hung with syrup, which increases sweetness and plays a decorative role. It can also be bonded with syrup and pressed into blocks, such as Grace horse.

Products can generally be divided into soft oil goods and brittle oil goods. On behalf of the soft products, there are sugar cakes, hemp balls, glutinous rice, honey knives, etc., while the brittle products include twist, Jingguo, Paicha, proper fruit, sesame oil, sesame oil, etc.

Product features: soft skin and loose inside. However, the water content is high, so it is not suitable for storage. The brittle outer skin is crisp and the inner quality is crisp, and the water content is slightly low, so it can be properly stored.

6. Dry cakes

Most of them are made of rice flour (glutinous rice or japonica rice), sugar powder and other materials by steaming or baking after processing (many varieties are made by steaming first and then baking). This kind of products are traditional varieties of Chinese style, but not in western style. Representative varieties such as fragrant cakes, fire cakes, sesame cakes, pepper and peach slices, moss slices, cloud cakes and various printed cakes.

Product features: the appearance is hard and compact, small in size and heavy, the baked variety is loose or brittle, and the unbaked variety is soft and tough. The ingredients are heavy in sugar and light in oil, and the storage period is long, but it is easy to be eaten by insects when stored for more than one month in summer.

7. Steamed products

This kind of products refers to products that have matured by steam. They are all Chinese products. The raw materials of the products are mostly rice flour, followed by flour, and some of them are starch and mung bean powder. Representative varieties include bee cake, London cake, mung bean cake, oil bag, crystal cake and various rice cakes. Product features: they are all soft and contain a lot of water. Most steamed products made of flour are fermented by yeast, while japonica rice flour, mung bean flour and starch products are not fermented, while japonica glutinous rice flour products are fermented and unfermented. Freshness requirements are higher, except for rice cakes and mung bean cakes, which can be put aside for a few days, and generally require daily production and daily sales. When selling, we should prevent the wind from blowing and cracking.

8. Sugar products

Sugar products, also known as snacks, are mainly made of sugar or maltose (with little or no grain), supplemented by fruit or oil, and are used as cakes. Most of them are traditional varieties in Chinese style, and there are also a few similar varieties in western style, such as walnut ball and macron. However, the characteristics of each variety are quite different, which can be roughly divided into three types;

(1) Crispy sugar type

There are mainly crisp candy, crisp bean candy and peanut crisp. The first two kinds are made of concentrated sugar paste and oil powder, which are layered; The latter is made of concentrated sugar paste and peanuts by mixing and beating (or rolling), which is slightly layered.

(2) Crispy sugar type

Chinese peanut strips, sesame strips, poured slices, rock sugar peanuts, etc., are made by boiling maltose and granulated sugar. Adding oil, pressing and cutting to form; Walnut balls, coconut balls, peanut slices and megron in western style are made by mixing and baking sugar with protein and fruit materials.

(3) Soft candy type

The main varieties are inch gold candy, cowhide candy, tidal lard peanut candy, lard sugar and so on. The main ingredients are all made of granulated sugar and maltose, but the technology is different and the flavor is different. Product features: the content of maltose in the ingredients is high, and it is easy to absorb moisture, and most of them use nuts or oil. Generally, it is not produced in summer, so attention should be paid to moisture prevention in storage.

The above-mentioned eight categories of products basically summarize the relevant varieties of cakes, but there are still a few varieties, such as Fujian Gift Cake with water and oil skin, Beijing-style Laihong, Bai, West Point Zhongpaofu and Hadou, which have not been compiled and included, and are omitted for the time being.

3. Identify the quality of the cake

(1) sensory identification of baked cake (round cake);

① color identification

Good quality cake-the surface is oily, the top and wall are golden yellow, and the bottom is brownish red. Bright colors, full of luster, no burnt and black patches.

Sub-quality cake-the surface is not oily, it is dark brown red or gray, the fire color is uneven, and there are burnt edges or black spots. Inferior cake-the surface is brown and black, and there are many dark spots at the bottom.

② Shape discrimination

Good quality cake-the block shape is full and round, the size is the same, the thickness is even, the surface has fine pockmarks, it doesn't stick to the edge, it doesn't break, and it doesn't collapse.

Sub-quality cake-the block shape is not round, the tiny pockmarks are not obvious, and the top is slightly broken.

Inferior cake-the size is inconsistent, and the top is too broken.

③ identification of tissue structure

Good quality cake-uniform, soft and elastic, not hard, with fine honeycomb section, no big holes and no lumps.

Sub-quality cake-starting slightly worse, not fine, hard, occasionally can find big holes but few.

Inferior cake-too many impurities, no hair, no elasticity, pimples. ④ odor and taste identification

Good quality cake-the egg has pure fragrance, loose and sweet taste, no mouth bump, no sticky teeth, and has the unique flavor of cake.

Sub-quality cakes-eggs are slightly less fragrant and loose, and have no obvious unique flavor.

Inferior cake-the taste is not pure, and it has a spicy, burnt or fishy smell.

(2) Sensory identification of steamed cake (strip cake)

① color identification

Good quality cake-the surface is milky yellow, the interior is moonlight, the fruit on the surface is evenly scattered, the stamp is clear and the decoration is appropriate.

Sub-quality cake-the color is slightly worse, the fruit is not uniform, and the stamp is different.

Inferior cake-the color is green and the surface is flowery.

② Shape discrimination

Good quality cake-cut into blocks with uniform length, size and thickness. If it is bowl-shaped or plum-shaped, it will be round and round.

Sub-quality cake-the cut pieces are slightly different, while the special-shaped cake is not quite right.

Inferior cake-the size of the cut pieces is extremely uneven, and the difference is very wide.

③ identification of tissue structure

Good quality cake-there are even small beehives, no big air holes, elasticity, even fruit or jam sandwiched inside, and different layers.

Inferior cake-the gap is not too fine, occasionally there are big holes, and the jam or fruit material is uneven.

Inferior cake-there are many holes in it, and the impurity content is also high. There are mildew spots.

④ odor and taste identification

Good quality cake-soft and refreshing, with egg flavor, non-sticky, easy to digest, with the unique flavor of steamed cake.

Sub-quality cake-the softness is slightly poor, and the special flavor of steamed cake is not prominent.

Inferior cake-it smells bad, moldy and bad.

4, identify the quality of white skin (cakes)

(1) color identification

Good white skin-the surface is white or milky white, the bottom is golden or brownish red, the stamp pattern is clear, and the decorative accessories are appropriate.

Secondary white skin-the surface is golden yellow, the egg liquid is uneven, the sesame seeds are impure, and the stamp color is uneven.

Inferior white skin-blackening or hair deterioration.

(2) Shape identification

Good white skin-each variety has the same size, uniform thickness, beautiful and generous, no sugar, no stuffing, no impurities and moderate decoration. Sub-quality white skin-the size of the block is different, the thickness is not uniform, and there is a slight phenomenon of sugar leakage and stuffing exposure.

Inferior white skin-the size and thickness are very different, and the sugar running and stuffing exposure are too serious.

(3) Identification of organizational structure

Good white leather-the leather stuffing is even, with many layers and distinct layers, without favoring the skin or stuffing, with no malice, no fire and no foreign matter.

Sub-quality white skin-the skin is not commensurate with the size of the stuffing, and there are not many layers or uneven thickness between layers, but they are not too serious.

Inferior white skin-unclear hierarchy or adhesion, too large skin with little stuffing, or serious stuffing, with a lot of impurities and foreign bodies.

(4) Identification of smell and taste

Good white skin-crisp, loose, soft, sweet and palatable, not greasy after eating for a long time, with the special flavor and taste of this variety.

Sub-quality white skin-crispy and soft, with a slightly poor taste, sticky teeth and a slight mouth bump.

Inferior white skin-the taste is dry and hard, moldy and bad, and the smell is serious.

5. Identify the quality of walnut cakes (mixed sugar cakes)

(1) color identification

Good quality walnut crisp-the surface is dark wheat yellow, without white or scorched edges, with blue and white ground and light wheat yellow at the bottom.

Sub-quality walnut crisp-the surface color changes little, without deep or shallow phenomenon, without bottom paste or burnt edge.

Inferior walnut crisp-black paste on the surface, black at the bottom and burnt edges.

(2) Shape identification

Good branch peach crisp-oblate, neat in block shape, uniform in size and thickness, with natural cracks and even in spreading.

Sub-quality walnut crisp-the size and thickness of the block are slightly different, and the natural pattern of spreading and cracking is slightly different.

Inferior peach crisp-no crack on the surface, mushroom-shaped and no crack.

(3) Identification of organizational structure

Good quality walnut crisp-the internal texture has a uniform and fine honeycomb, no yin, no lack of fire, no other impurities.

Sub-quality walnut crisp-the internal honeycomb is not uniform, the starting point is slightly poor, there is no yin heart and no impurities.

Inferior walnut crisp-no honeycomb structure, yin heart, lack of fire or impurities.

(4) Identification of smell and taste

Good-quality walnut crisp-crisp and smooth, not sticky to teeth, with the proper taste of the fruit material added in this product, without peculiar smell.

Sub-quality walnut crisp-it is not refreshing to eat, and the taste of nuts and fruits that the product should have is not outstanding, but it is slightly bitter but not serious.

Inferior walnut crisp-has a moldy and bad smell.

6. Identify the quality of moon cakes (candied skins)

Sensory identification of (1) moon cakes with pulp skin

① color identification

Good quality moon cakes-the surface is golden yellow, the bottom is reddish brown, the wall is white to milky white, the fire color is even, the wall ditch is not blue, and the skin is bright with egg liquid.

Sub-quality moon cakes-the fire color on the surface, bottom and wall is slightly uneven, and the skin is not bright.

Inferior moon cakes-the surface is raw and badly burnt, with blue walls, green ditches and roof collapse.

② Shape discrimination

Good-quality moon cakes-blocks are round and round, with uniform thickness and clear patterns. There are no walls on the sides, no big cracks, no sugar running and no stuffing.

Sub-quality moon cakes-some patterns are blurred, and a small amount of sugar is exposed.

Inferior moon cakes-the size of the blocks varies a lot, and the sugar is seriously exposed.

③ identification of tissue structure

Good quality moon cakes-crispy skin, soft filling, no partial skin, no partial filling, no big holes and no mechanical impurities.

Sub-quality moon cakes-the distribution of skin stuffing is uneven, with a small number of skin stuffing and a small number of holes.

Inferior moon cakes-the skin and stuffing are not soft, there are big holes, and there are impurities or foreign bodies.

④ odor and taste identification

Good-quality moon cakes-appropriate sweetness, crispy skin and soft stuffing, no hair, smooth and delicate stuffing, normal taste of this variety, and no peculiar smell.

Sub-quality moon cakes-the sweetness and crispness are not well mastered, and the taste of this variety is not very prominent.

Inferior moon cakes-hard and hard, white teeth marks can be seen when bitten, moldy and smelly, and inedible.

(2) Sensory identification of crispy moon cakes

① color identification

Good quality moon cakes-the surface is white or milky white, the bottom is golden yellow to reddish brown, and the color is even and bright.

Sub-quality moon cakes-the colors on the surface, bottom and wall are dark or slightly light, and the color distribution is not uniform.

Inferior moon cakes-the color is too deep or too shallow compared with the genuine ones, and the gap is too wide.

② Shape discrimination

Good-quality moon cakes-the specifications and shapes are consistent, beautiful and generous, with no sugar leakage, no flying feathers and fried wings, and moderate decoration.

Sub-quality moon cakes-the size is not uniform, the shape is not very beautiful, and there is a small amount of sugar running.

Inferior moon cakes-the size of the blocks is very different, and the sugar is seriously exposed.

(3) organizational structure identification of good quality moon cakes-the skin and stuffing are uniform, the layers are clear, the skin and stuffing are properly positioned, and there are no big holes and impurities.

Sub-quality moon cakes-the layers are not clear or slightly partial to the skin and stuffing.

Inferior moon cakes-the layers are unclear, the skin is partial and the stuffing is serious, and there are many impurities.

④ odor and taste identification

Good-quality moon cakes-crisp and soft without padding, oily and delicate, with the proper taste of the filled fruit.

Sub-quality moon cakes-the degree of crispness is slightly worse, the proper taste is not too prominent, there is no oily and delicate feeling, and it can stick to the teeth when biting.

Inferior moon cakes-food pads, have peculiar smell, fatty acid rancidity, and so on.

7. Identify the quality of bread

Bread can be divided into staple food bread and snack bread. The staple bread is made of flour, salt water, yeast, etc., which is fermented and baked. Its shape is round, rectangular and salty. In addition to flour, dim sum bread also contains more sugar, oil, egg milk, fruit materials, etc., which are mostly sweet. According to the differences in ingredients and production, it can be divided into sweet type, fruit type, stuffing type and crisp type.

(1) color identification

Good quality bread-the surface is golden yellow to brownish yellow, the color is uniform and shiny, and there is no scorching and whitening.

Sub-quality bread-the surface is black-red and the bottom is brown-red, with slightly poor gloss and uneven color distribution.

Inferior bread-the phenomenon of raw and paste is serious, or some of it is moldy and shows gray spots.

(2) Shape identification

Good quality bread-round bread must be convex, the cross-section size of tin bread should be the same, other patterned bread should be neat and straight, and all bread surfaces should bulge outward.

Sub-quality bread-slightly deformed, with a small number of adhesions, and the products with patterns are not clear.

Inferior bread-the appearance is seriously deformed, the shelf collapses and the adhesion is quite serious.

(3) Identification of organizational structure

Good-quality bread-it is observed on the section that the pores are even and fine, there are no big holes, the inner quality is white and elastic, the fruit material is evenly distributed, the tissue is fluffy and spongy, and there is no heart.

Sub-quality bread-the degree of fluffy texture is slightly worse, the pores are uneven and the elasticity is slightly worse.

Inferior bread-bad starting, no pores, lively, not fluffy, inelastic, and discolored fruit.

(4) Identification of smell and taste

Good quality bread-sweet and soft to eat, non-sticky, has the unique flavor of this variety, and has the fragrant taste after yeast fermentation.

Sub-quality bread-slightly soft, unfavorable to eat, should have inconspicuous flavor, slightly sour but acceptable.

Inferior bread-sticky teeth, bad mouth, sour taste, musty taste and other bad smells.