This year there nine criteria used to review pies remains the same. This helps us to do year or year comparisons. The nine review criteria were set out as follows:
| Visual Presentation: | How the Mince Pie presented itself, pie casing , pastry design, finish quality of the pie edge, etc. | | Aroma: | What hint did the Mince Pie give of the "treasures within". | | Sugar Coating: | The quantity, size and evenness of the sugar granules across the surface of the Mince Pie. | | Size: | The Mince Pie should be of good size, with not too much overhang. | | Weight: | In the palm of your hand you should be able to feel the weight of the Mince Pie. | | First Impressions: | That all important first bite. | | Crust Thickness/Quality: | Was the crust thick enough? Moist enough? Did it crumble? The crust should crumble when you take your first bite, but you should not end up with a lap full of crumbs. | | Filling Quality: | Can you tase the fruit? Was there any sense of texture? | | Filling Quantity: | How close to the top of the casing did the filling come? |
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Comment by GUEST on 2007-12-12 04:51:19
mince pies are delightfullll wEEEEEEEEEEEEEEEEEEEEEEE |
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