Apple Tasting Project
Here 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.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.