Apple Tasting Project

Apple Tasting ProjectHere is a fun audience participation activity that involves tasting new varieties of apples:1. Purchase 4 different varieties of apples, buying two of each type for every 6 or 8 people you will have in the group. If you have access to a farmer’s market or produce stand, check it out for varieties of apples not available in the supermarket. You will also need paper plates.2. Have participants sit at tables or in circles in groups of 6 or 8.3. Give each participant a scorecard like the one below.4. Start with the mildest flavored apple (usually baking apples are the sharpest) and slice one per group. Place the apple slices on a plate, one for each group, along with a whole apple.5. Allow participants to taste and score the apple according to the characteristics given on the scorecard. While they are tasting the apple, see if participants can guess what type of apple they are tasting. Give best uses for that apple; encourage group input.6. Next, have each person total their score for that apple then get a group average. The person whose score most closely matches their group’s average score wins the whole apple.7. Repeat steps 4 through 6 until all apples have been tasted.By Beth Fontenot, MS, RD.applescorecard 

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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