United States Department of Agriculture

Agricultural Marketing

Service

Fruit and Vegetable Program

Specialty Crops Inspection

Division 

# United States Standards

for Grades of Frozen Mixed Vegetables

Effective date DRAFTDiscussion draft for the revision of the U.S. Standards for Grades of Frozen Mixed Vegetables November 2012

Information about this draft may be obtained from:

Brian E. Griffin

Standardization Branch Specialty Crops Inspection Div ision

STOP 0247 1400 Independence Ave. SW Washington, DC 20250

- 0247 Telephone: 202 720

- 5021

Fax: 202 690

- 1527 Email: brian.griffin@ams.usda.gov

THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN

APPROVED FOR USE BY THE U.S. DEPARTMENT OF AGRICUL TUREThis is the third issue, of the United States Standards for Grades of Frozen Mixed Vegetables published in the FEDERAL REGISTER of

______________ to become

effective ______________ 2011

. This issue supersedes the second issue, which was published in the Federal Register April 22, 1954, and has been in effect since May 24,

1954.

Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to design ate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of processed fruits and vegetables, these standards are designed to facilitate

order ly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the Federal inspection service, the only activity authorized to approve the designation of U.S. grades as referenced in the standards, as provided under the Agricultural Marketing Act of 1946. This service, available as on

- line (in

- plant) or lot inspection and grading of all processed fruit and vegetable products, is offered to interested parties, upon application, on a fee

- for

- service basis. The verification of some specific recommendations, requirements, or tolerances contained in the standards can be accomplished only by the u se of on

- line inspection procedures. In all instances, a grade can be assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards and provide step

- by

- step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data and views submitted, and the Department welcomes suggestions which might aid in improving the standards in future revisions. Comments may be submitted to, and copies of standards and grading manuals obtained from:

Director, Specialty Crops Inspection Division Fruit and Vegetable Program, AMS U.S. Department of Agriculture 1400 Independence Avenue, SW, STOP 0240 Washington, D.C. 20250United States Standards for Grades of Frozen Mixed Vegetables

Section Page No.

§52.2131 Product description.

................................................................................. 2

§52.2132 Kinds and styles of basic vegetables.

...................................................... 2

§52.2133 Recommended proportions of ingredients.

.............................................. 2

§52.2134 Grades of frozen mixed vegetables.

........................................................ 3

§52.2135 Ascertaining the grade.

............................................................................ 3

§52.2136 Ascertaining the rating for the factors which are scored.

......................... 4

§52.2137 Color.

...................................................................................................... 4

§52.2138 Absence of defects.

................................................................................. 6

§52.2139 Character.

............................................................................................... 10

§52.2140 Explanation of terms and analyses.

........................................................ 13

§52.2141 Ascertaining the grade of a lot.

............................................................... 13

§52.2142 Score sheet for frozen mixed vegetables.

............................................... 14

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with applicable State laws and regulations.2 §52.2131 Product description.

Frozen mixed vegetables consist of three or more succulent vegetables, properly prepared and properly blanched; may contain vegetables (such as, small pieces of sweet red peppers or sweet green peppers) added as garnish; and are frozen and maintained at temperatures necessary for the preservation of the product.

§52.2132 Kinds and styles of basic vegetables.

It is recommended that frozen mixed vegetables, other than small pieces of vegetables added as garnish, consist of the following kinds and styles of vegetables as basic vegetables:

(a) Beans, green or wax: Cut styles, predominantly of 1/2 inch to 1

- 1/2 inc h

cuts;

(b) Beans, lima: Any single varietal type;

(c) Carrots: Diced style, predominantly of 3/8 inch to 1/2 inch cubes;

(d) Corn sweet: Golden (or Yellow) in whole kernel style;

(e) Peas: Early type or sweet type.

§52.2133 Recommended proportions of ingredients.

It is recommended that frozen mixed vegetables consist of three, four, or five basic vegetables in the following proportions:

(a) Three vegetables. A mixture of three basic vegetables in which any one vegetable is not more than 40 percent by weight of all the frozen mixed vegetables.

(b) Four vegetables. A mixture of four basic vegetables in which none of the vegetables is less than 8 percent by weight nor more than 35 percent by weight of all the frozen mixed vegetables.

(c) Five ve getables. A mixture of five basic vegetables in which none of the vegetables is less than 8 percent by weight nor more than 30 percent by weight of all the frozen mixed vegetables.3 §52.2134 Grades of frozen mixed vegetables.

(a) U.S. Grade A is the quality of frozen mixed vegetables in which each basic vegetable possesses similar varietal characteristics; in which all vegetables possess a good color, are practically free from defects, possess a good character, possess a good flavor and odor; and that score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen mixed vegetables in which each basic vegetable possesses similar varietal characteristics; in which all

ve getables possess a reasonably good color, are reasonably free from defects, possess a reasonably good character, possess a good flavor and odor; and that score not less than 80 points when scored in accordance with the scoring system outlined in this subpa rt.

(c) U.S. Grade C is the quality of frozen mixed vegetables in which each basic vegetable possesses similar varietal characteristics; in which all vegetables possess a fairly good color, are fairly free from defects, possess a fairly good character, po ssess a fairly good flavor and odor; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) Substandard is the quality of frozen mixed vegetables that fail to meet the requirements of U.S. Grade C.

§52.2135 Ascertaining the grade.

(a) The grade of frozen mixed vegetables is ascertained by considering the

factors of similar varietal characteristics and flavor and odor which are not scored and the respective ratings for the factors of color, a bsence of defects, and character which are scored.

(b) The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors are:

Factors Points

Color

..................................................................................... Absence of defects

............................................................... Character

.............................................................................. Total Score

................................ ................................ ............ 20

40

40

1004 (c) The scores for the factors of color, absence of defects, and character (with respect to each individual vegetable prior to cooking) are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units, and representative samples of the product are cooked to ascertain tenderness of the frozen mixed vegetables, collectively, before final evaluation of the score for

characte r. Flavor and odor are also ascertained on the cooked product.

(d) Good flavor and odor means that the product and each basic vegetable after cooking has a good, characteristic normal flavor and odor, free from objectionable flavors and objectionable odors of any kind.

(e) Fairly good flavor and odor means that the product after cooking may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

§52.2136 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, 17 to 20 points means 17, 18, 19, or 20 points).

§52.2137 Color.

(a) General. The factor of color refers to the general brightness of all the combined vegetables and to the colors of lima beans, if a component in the mixture, as follows:

(1) Green with resp ect to thin

- seeded types (with skins removed), such as Henderson Bush and Thorogreen varieties, and with respect to

thick

- seeded types (with skins on), such as Fordhook variety, means that the color of not less than 50 percent of the surface area

of the i ndividual lima bean possesses as much or more green color

as Lima Bean Green in U.S. Color Standards for Frozen Lima

Beans.

(2) Green with respect to thick

- seeded Baby Potato type (with skins on), such as Baby Potato, Baby Fordhook, and Evergreen varieti es, means that the color of not less than 50 percent of the surface area of the individual lima bean possesses as much or more green color

as Lima Bean Green in U.S. Color Standards for Frozen Lima

Beans.5 (3) White for the respective varietal types (with skins removed or with skins on, as the case may be) means that more than 50 percent of the surface area of the individual lima bean possesses less green

color than Lima Bean W hite in U.S. Color Standards for Frozen

Lima Beans.

(b) "A" classification. F rozen mixed vegetables which possess a good color may be given a score of 18 to 20 points. Good color means that the combined basic vegetables as a mass and the individual basic vegetables are bright and characteristic of young or tender vegetables that have been properly prepared and properly processed; that any pieces of vegetable material used for garnish are reasonably bright; and that lima beans, if present, possess a bright typical color for the varietal type and meet the following additional color r equirements for the respective types:

(1) Thin

- seeded type (with skins removed); Thick

- seeded Baby Potato type (with skins on). 90 percent or more, by count, of all

the lima beans are green ; and the balance may be lighter in color or may be white or combinations thereof.

(2) Thick

- seeded type (with skins on). 85 percent or more, by count,

of all the lima beans are green ; and the balance may be lighter in color but not more than 5 percent, by count, of all the lima beans may be white.

(c) "B" classificat ion. If the frozen mixed vegetables possess a reasonably good color, a score of 16 or 17 points may be given. Frozen mixed vegetables that fall into this classification shall n ot be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). Reasonably good color means that the combined basic vegetables as a mass and the individual basic vegetables are reasonably bright and characteristic of reasonably young or reasonably tender mixed vegetables that have been properly prepared and properly processed; that any pieces of vegetable material used for garnish may be only fairly bright but are not off color for any reason; and that lima beans, if present, possess a reasonably bright typical color for the varietal type an d meet the following additional color requirements for the respective types:

(1) Thin

- seeded type (with skins removed); Thick

- seeded Baby Potato type (with skins on). 65 percent or more, by count, of all

the lima beans are green ; and the balance may be lighter in color or may be white or combinations thereof.6 (2) Thick

- seeded type (with skins on). 60 percent or more, by count,

of all the lima beans are green ; and the balance may be lighter in color but not more than 5 percent, by count, of all the lima be ans may be white.

(d) "C" classification. If the frozen mixed vegetables possess a fairly good color, a score of 14 or 15 points may be given. Frozen mixed vegetables

that fall into this classification shall not be graded above U.S. Grade C

, regardless of the total score for the product (this is a limiting rule). Fairly good color means that the combined basic vegetables as a mass and the individual basic vegetables are fairly bright and characteristic of mixed vegetables that have been properly prepare d and properly processed; that any pieces of vegetable material used for garnish may be only fairly bright but are not off color for any reason; and that lima beans, if present, possess a fairly bright typical color for the varietal type and meet the

follo wing additional color requirements for the respective types:

(1) Thin

- seeded type (with skins removed); Thick

- seeded Baby Potato type (with skins on). More than 35 percent, by count, of all the lima beans are lighter than green including lima beans that may
be white.

(2) Thick

- seeded type (with skins on). More than 40 percent, by count, of all the beans are lighter than green but no more than 20 percent, by count, of all the lima beans may be white.

(e) "SStd" classification. If the frozen mixed veget ables fail to meet the requirements of paragraph (d) of this section, a score of 0 to 13 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above Substandard, regardless of the total score for the product ( this is a limiting rule).

§52.2138 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from harmless extraneous vegetable materials, slightly damaged units, moderately damaged units, seriously damaged units, and any other defects which detract from the appearance or edibility of the product.

(1) Harmless extraneous vegetable material means any vegetable substance other than from any of the basic vegetables or garnish and any portions of the basic vegetables which are normally removed in preparation for processing. Such materials include, but
are not limited to, small pieces and large pieces as follows:7 (i) A small piece of harmless extraneous vegetable material is any piece or unit of such material similar in shape and the equivalent in size or smaller than 3/16 square inch of leafy material or loose pieces of pods from peas or lima beans, tough or woody stems of any size other than unstemmed units of green or wax beans, 1/4 inch cube of corn cob material, 1/2 square inch of corn husk, and 3/8 inch diameter
thistle buds;

(ii) A large piece of harmless extraneous vegetable material is any piece or unit of such material similar in shape and larger in size than the equivalent of an applicable kind of small piec e of harmless extraneous vegetable material.

(2) Slightly damaged unit means any unit of the basic vegetable or garnish that is affected by slight blemishes, slight discoloration, or similar injury that are noticeable but do not materially affect the

appe arance or edibility of the unit, and includes, but is not limited to, light discoloration of the hilum of lima beans or other light discoloration of the skin which does not penetrate into the cotyledon

of lima beans.

(3) Moderately damaged unit means any unit of a basic vegetable or garnish that is affected by blemishes, discoloration, or any other similar injury that materially affects the appearance or edibility of the unit and has the following specific meanings for the respective vegetables:

(i) Beans , green or wax. Any unit blemished by discoloration or by other means which in the aggregate exceeds the area

of a circle 1/8 inch in diameter.

(ii) Beans, lima. A bean or portion thereof that is spotted or otherwise definitely discolored or that is ble mished by means other than light discoloration.

(iii) Carrots. Any unit possessing an unpeeled area greater than the area of a circle 1/8 inch in diameter; and any unit blemished by internal or external discoloration, by sunburn or green color, or by oth er means.

(iv) Corn. Any kernel or portion thereof that possesses serious

brown or black discoloration.8 (v) Peas. Any spotted pea or any off

- colored pea (such as brown, gray, cream, or yellow

- white) that is abnormally defective and that definitely lacks any tinge of green color.

(vi) Garnish. Any piece blemished by discoloration or by other means which in the aggregate exceeds the area of a circle

1/8 inch in diameter.

(4) Seriously damaged unit means any unit of the basic vegetable or garnish, other than damaged corn kernels, that is damaged to the extent that the appearance and edibility of the unit is seriously affected and includes, but is not limited to, shriveled lima beans that are materially wrinkled and not of normal plumpness; sprouted

l ima beans that show an external shoot protruding beyond the cotyledon and skin; and any unit with brown or very black or very dark spots and similar injury regardless of the area affected.

(5) Other defects means any defects not specifically mentioned tha t affect the appearance or edibility of the product, and include, but are not limited to the following:

(i) Beans, green or wax. Loose seeds and portions thereof; and pod sections with very ragged edges, that are partially broken or split, or that are ma rkedly shorter or longer than the predominating lengths of the cut units.

(ii) Beans, lima. Mashed beans, broken beans, loose cotyledons, loose skins, and any portions thereof;

(iii) Carrots. Crushed, broken, cracked, or irregularly shaped
units; units with excessively frayed edges and surfaces; and units markedly smaller than one

- half the volume of, or markedly larger than, the predominating size of cubes;

(iv) Corn. Crushed kernels, ragged kernels, loose skins, and dark and objectionable pieces of silk more than 1/2 inch in length; and

(v) Peas. Mashed peas, broken peas, loose cotyledons, loose skins, and any portions thereof.

(b) "A" classification. Frozen mixed vegetables that are practically free from defects may be given a score of 36 to 40 p oints. Practically free from

defects means that there may be present no more than the following

defects within the limits stated:9 (1) No large pieces of harmless extraneous vegetable material, but 1 small piece of harmless extraneous vegetable material for each 16 ounces net weight, or for each package if the package is less than 16 ounces, of frozen mixed vegetables: Provided, that the combined weight of all the harmless extraneous material is not more than 1/2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 3 moderately damaged units and seriously damaged units for each 3 ounces of frozen mixed vegetables of which 1 unit for each 4 ounces of frozen mixed vegetables may be seriously damaged: Provided, that slightly damaged, moderately damaged, and seriously damaged units, either singly or in combination, do not affect materially the appearance or edibility of the frozen mixed vegetables; and

(3) Other defects, individually or collectively, do not affect more than slightly the appearance of the frozen mixed vegetables.

(c) "B" classification. If the frozen mixed vegetables are reasonably free from defects, a score of 32 to 35 points may be given. Frozen mixed vegetables that fall into this classification shall n ot be graded above U.S.

Grade B , regardless of the total score for the product (this is a limiting rule). Reasonably free from defects means that there may be present no more than the following defects within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 small pieces of harmless extraneous vegetable material for each 16 ounces net weight, or for each package if the package is less than 16 ounces, of frozen mixed vegetables: Provided, that the combined weight of all the harmless extraneous material is not more than 1/2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 4 moderately damaged units and seriously damaged units for each 3 ounces of frozen mixed vegetables of which 1 unit for

each 3 ounces of frozen mixed vegetables may be seriously damaged: Provided that slightly damaged, moderately damaged, and seriously damaged units, either singly or in combination, do not affect materially the appearance or edibility of the frozen mixed vegetables; and

(3) Othe r defects, individually or collectively, do not affect materially the appearance of the frozen mixed vegetables.

(d) "C" classification. If the frozen mixed vegetables are fairly free from defects, a score of 28 to 31 points may be given. Frozen mixed

ve getables that fall into this classification shall not be graded above U.S.10 Grade C, regardless of the total score for the product (this is a limiting rule). Fairly free from defects means that there may be present no more than the following defects within the limits stated:

(1) 1 large piece of harmless extraneous vegetable material and 2 small pieces of harmless extraneous vegetable material for each 16 ounces net weight, or for each package if the package is less than 16 ounces, of frozen mixed vegetabl es: Provided, that the combined weight of all the harmless extraneous material is not more than 1/2 of 1 percent, by weight, of the frozen mixed vegetables;

(2) A total of 5 moderately damaged units and seriously damaged units

for each 3 ounces of frozen mixed vegetables of which 1 unit for each 2 ounces of frozen mixed vegetables may be seriously damaged: Provided, that slightly damaged, moderately damaged, and seriously damaged units; either singly or in combination, do not seriously affect the appearance or edibility of the frozen mixed vegetables; and

(3) Other defects, individually or collectively, do not seriously affect the appearance of the frozen mixed vegetables.

(e) "SStd" classification. If the frozen mixed vegetables fail to meet the requi rements of paragraph (d) of this section, a score of 0 to 27 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.2139 Character.

(a) General. The factor of character refers to the texture , the maturity, and the degree of development of the pods and seeds in green beans or wax beans; the tenderness of lima beans; the tenderness and the degree of

freedom from stri ngy or coarse fibers in carrots; the tenderness and maturity or starchiness of the corn; the tenderness or maturity of the peas; and to the tenderness of the combined frozen mixed vegetables after cooking.

(b) Interpretation of terms. Unless indicated ot herwise, the interpretation of the terms with respect to tenderness, texture, maturity, and development the individual vegetables prior to cooking are the same as those in the applicable United States Standards for Grades of the frozen product.11 (c) "A" cl assification. Frozen mixed vegetables which collectively and individually possess a good character may be given a score of 36 to 40 points. Good character means that the combined vegetables after cooking are tender and that the individual vegetables prior to cooking meet the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a good

character.

(2) Beans, lima. The lima beans, exclusive of white beans, are tender; and any white beans that may be present are tender or reason ably

tender.

(3) Carrots. The units possess a tender texture.

(4) Corn. The kernels are no more advanced than the cream stage of maturity, have a reasonably tender texture, and are the equivalent

of frozen whole

- grain corn that would score not less than 43 points

for the factor of Tenderness and Maturity as outlined in the United

States Standards for Grades of Frozen Whole Kernel or Whole

Grain Corn.

(5) Peas. The peas are reasonably tender and are the equivalent of frozen peas that would score not le ss than 34 points for the factor of Tenderness and Maturity as outlined in the United States

Standards for Grades of Frozen Peas.

(d) "B" classification. If the frozen mixed vegetables, collectively and individually, possess a reasonably good character, a score of 32 to 35 points may be given. Frozen mixed vegetables that fall into this

classification shall n ot be graded above U.S. Grade B , regardless of the total score for the product (this is a limiting rule). Reasonably good

character means that the combined vegetables after cooking are reasonably tender and practically free from tough fibers and that the individual vegetables prior to cooking meet the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a reasonably good character.

(2) Beans, lima. The lima beans, including white beans that may be present, are reasonably tender.

(3) Carrots. The units possess a tender texture.12 (4) Corn. The kernels are reasonably tender texture and are the equivalent of frozen whole

- grain corn that would score not less than 40 points for the factor of Tenderness and Maturity as outlined in

the United States Standards for Grades of Frozen Whole Kernel

or Whole Grain Corn.

(5) Peas. The peas are reasonably tender and are the equivale nt of frozen peas that would score not less than 32 points for the factor of Tenderness and Maturity as outlined in the United States

Standards for Grades of Frozen Peas.

(e) "C" classification. If the frozen mixed vegetables, collectively and

individual ly, possess a fairly good character, a score of 28 to 31 points may be given. Frozen mixed vegetables that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). Fair ly good character means that the combined vegetables after cooking are fairly tender and reasonably free from tough fibers and that the individual vegetables prior to cooking meet the following requirements:

(1) Beans, green or wax. The bean pods and seeds possess a fairly good character.

(2) Beans, lima. The lima beans, including white beans that may be present, are fairly tender.

(3) Carrots. The units possess a reasonably tender texture.

(4) Corn. The kernels are fairly tender.

(5) Peas. The pe as are fairly tender.

(f) "SStd" classification. If the frozen mixed vegetables, collectively or individually, fail to meet the requirements of paragraph (e) of this section, a score of 0 to 27 points may be given. Frozen mixed vegetables that fall

into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).13 §52.2140 Explanation of terms and analyses.

(a) The proportion of ingredients are determined on the thawed vegetables

b y the following procedure:

(1) Separate and assemble from all the containers in the sample each of the basic vegetables;

(2) Weigh each basic vegetable thus composited to obtain the aggregate weight of each basic vegetable from all the containers

in the sample;

(3) Add the aggregate weights of all the basic vegetables to obtain the grand total weight of all the basic vegetables from all containers in the sample; and then

(4) Calculate the percentage of each basic vegetable in the sample by dividing the aggregate weight of each basic vegetable by the grand total weight of all the basic vegetables.

§52.2141 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§52.1 through §52.83).14 §52.2142 Score sheet for frozen mixed vegetables.



### Size and kind of container

................................ ................................ ........................ Packages

...................................................................................................... Container mark or identification ...............................................................................

Cases

............................................................................................................ Label (list of ingredients, etc.) .................................................................................. Net weight (ounces)

................................ ................................ ................................

Kinds, styles of ingredients Aggregate weight each

ingredient Proportion of ingredients

Garnish

Beans -Cut ( ) green; ( ) wax; ( ) round; ( ) flat.......

Lima Beans

............................... Carrots: diced (approx “..” cubes)...

Corn: Whole kernel

- golden

........... Peas: ( ) sweet; ( ) early...............

Grand total weight

.............. ............oz.

............oz.

............oz.

............oz.

............oz.

............oz. .....................................%

.....................................%

.....................................%

.....................................%

.....................................%

.................................100% 

### ( ) Meets proportions; ( ) Fails proportions

Factors Score Points

Color

................................ .......................

Absence of defects

................................ .

Character

................................ ...............

Total Score

................................ . 20

40

40

100 “A”

“B”

“C”

“SStd”

“A”

“B”

“C”

“SS td”

“A”

“B”

“C”

“SStd” 18

- 20

16

- 17

14

- 15

0- 13

36

- 40

32

- 35

28

- 31

0- 27

36

- 40

32

- 35

28

- 31

0- 27 1/

1/

1/

1/

1/

1/

1/

1/

1/



### All vegetables after cooking: ( ) tender; ( ) Reasonably tender; ( ) Fairly tender. Flavor and odor after cooking: ( ) Good; ( ) Fairly good; ( ) off.

Total Score



### ..................................................................................................... Grade

................................ ................................ ................................ ............

_1

/ Indicates limiting rule.