Conclusions

Select one from the choices in bold or fill in the blanks.

1. The difference in appearance between the sauce made with pure vanilla extract (control product) and vanilla bean was small/moderate/large. One difference was that the sauce made with vanilla bean was lighter/darker in color. Other differences include the following:

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2. The difference in the flavor profile and flavor strength between the sauce made with pure vanilla extract and vanilla bean was small/moderate/large. For example, the sauce made with vanilla bean was lower/higher/the same in flavor strength. Based on these results, when making custard sauce, 1 vanilla bean of the quality and size used in this experiment is equal to/less than/more than equal to ¼ ounce (7 grams) or 1½ teaspoons (7.5 milliliters) of the vanilla extract used in this experiment. These results will/will not likely hold if a different grade or size vanilla bean, or a different vanilla extract, is used.

3. The difference in flavor quality between imitation flavoring and pure vanilla extract was small/moderate/large. I would describe these differences as follows:

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4. The difference in cost per batch between vanilla beans and pure vanilla extract was small/moderate/large. In my opinion, the quality difference between vanilla bean and pure vanilla extract justifies/does not justify the use of more expensive vanilla bean in this product because_____

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5. The difference in cost per batch between imitation flavoring and pure vanilla extract was small/moderate/large. In my opinion, this price difference justifies/does not justify the use of less-expensive imitation vanilla flavoring in this product because _____

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   This same conclusion probably holds for other products that are similar to custard sauce, such as (list two or three products similar to custard sauce) _____

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   This same conclusion probably does not hold for products that are much different from custard sauce, such as _____

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6. Other noticeable differences between sauces were as follows:

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