TUESDAY, FEBRUARY 5, 1952 / New Foods for Dormitories Undergo Severe Taste-Testing Before Serving ’Way across Atherton. street,- behind the water tunnel is the Food Stores building, where the,, ingredients of every meal served in the dormitories are “taste-tested.” When we went to watch a food testing demonstration there re cently, Miss Elizabeth Langsdale, supervisor of the experimental kit chen of the Department of Food-Service, asked if we’d like to parti cipate in the actual testing. She gave us a white coat to wear while testing and a score card for each of the products we were to test. The score cards listed almost every possible way to describe a food. ( . Main Headings The four main headings were tastfe, consistency, color, and eye appeal. Under these were such headings as - salty, grainy, tart, lumpy,, hard, overlooked, pleas ing; _ natural, artificial, etc. There was also a place tp check the desirability of the food and whether or , not it should be used in the dormitories Miss Langsdale asked us. to check the. heading that best ex* pressed -our opinion of each food, then to rate them in the order of preference. Along with the food supervis ors from the dormitories, , who are also testers, we were given a tray containing four types of olive dressing and a plate of let tuce. We sat in a small booth where we could see none of the other testers. Miss Langsdale explained that separation of food testers is necessary in order to make sure no one is influenced by the facial expressions or comments of any one else. Taste-Testing We tasted some of the dressing numbered U, first plain, then with the lettuce. We didn’t like 11. We didn’t know what was wrong with it, but we didn’t like it. Miss Langsdale later explained that some people are not capable of being testers, and that the de scription of foods is . something that comes with time. We checked “undesirable” on the score, card for 11, and pro ceeded to number 32. This dressing was better, but we thought it could be more tart and needed salt. . Decides on 5 After that we tried some of the number two dressing, This one was too much like 11 to suit us, so again we decided it was unde sirable. Then we tried the last dressing, number five. It was the best of all. We checked desirable and said we’d like to have it on the menu. > When everyone had finished scoring the - dressings, Miss kangsdale collected the score cards and tallied them. She found that number five was rated first by four testers; while the fifth tester hadn’t given' any first choice. She told us the dressing would be tried in. the dormitories in about two weeks. When we looked at the score cards of the others to see how ours compared with them, we found that we agreed with the Food Supervisor from Nittany on the ratings of all of the dress ings. Standardized Recipe Now that the olive dressing has survived the test of the taste panel it is on the way to becom ing: a standard recipe; however, it still has a long way to go. The next step will be to serve it in -the dorms. Each cook will be given an evaluation card with questions concerning the recipe. Some of the questions on these By DOT BENNETT be tried again and again. If it still proves satisfactory, it will become a standard recipe. Many of the recipes in the files are not standardized at present because of the long periods of time involved in standarizing one recipe. car i s „ ar ,mr^® 1 !? the amounts cor- However, the experimental F ec t? Was this food' appetiz- wor | c will "go on indefinitely, mg? Did the students like'this un til the files are as. completely fo °d? standardized as possible. The food supervisor in each The reasons for develop"»g dormitory is also asked to note standardized recipes are two whether the students seemed to fold, according to Miss Langsdale. like the food, how much was left Not only will the students in all uneaten, and any comments 1 stu- the dorms be served the same dents may make about the food, foods, but the costs will also be If, after the first trial, the stu- kept about equal for all the dents seem to like the food, it will dorms. Text Books 4v jv* School Supplies , THE DAILY COLLEGIAN. STATE COLLEGE. PENNSYLVANIA KEELER'S new and used DRAWING SETS W. College Are. $5OOO Boosts Memorial Fund More than $5OOO was added to the principal of the Kenneth T. Deike Memorial Scholarship fund recently, in the form of 100 shares of stock and a cash donation. George H. Deike, vice-president of the board of trustees, gave the College stock shares of the Mine Safety Appliance Co., valued at about $5OOO. The cash donation to the fund was made by W. A. Seifert, a director of the Mine Safety Ap pliance Co. The gift was $lOO. . Deike. was re-elected vice-presi dent of the board of trustees Jan. 19. _. At the same meeting James Milholland was re-elected presi dent of the board. President Mil ton S. Eisenhower, Comptroller Samuel K. Hostetter,' and Provost Adrian O. Morse were also re elected as officers of the board. OLD and NEW STUDENTS are running to KEELER'S NOTEBOOKS—PAPER \ ART SUPPLIES TYPEWRITERS \ Three, Promoted On independent The promotion of three mem bers of the Independent editorial staff were announced yesterday by Moylan Mills, editor. Promoted were Lee Stem, to managing editor; Eliza Newell, to women’s editor, and John Mounts, to reporter. Mills said members of the In dependent staff are currently helping students of Ohio Univer sity organize a paper modeled after their publication. Ohio stu dents saw copies of the Penn- State paper and asked for help from the staff in organizing a similar one. For Valentines Day Elgin American Compacts $2.95 *° $9.95 'IHOtUIIDI opposite Old Main PAGE FIVE
Significant historical Pennsylvania newspapers