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