2020-2021 HUNCH Culinary Challenge(Healthier Comfort Food) Partnering with the American Culinary Federation, Sullivan University and the Johnson Space Center Food Lab
  • Home
  • NASA HUNCH Participation Forms
  • Timeline/Culinary Challenge Information
    • Important Links
  • Scholarship and Award information
  • Final Product Information

Final Product Delivery

In January/February there will be  preliminary culinary competitions  per NASA Center region.  The top 10 from around the nation will  be given the opportunity to participate in the JSC Final Culinary Challenge.  Culinary Preliminary Reviews will be determined by each NASA center and Mentor for that area.

Email HUNCH Mentor

Preliminary and Final Evaluations using the Sensory Evaluation Sheet

The sensory evaluation sheet is what the Johnson Food Lab uses to evaluate any food that will be eaten by the astronauts.  The sensory evaluation sheet evaluates areas like taste, texture, aroma, appearance.  The appearance that is evaluated is NOT of the plated food, but rather their samples that the judges taste( and only from the exact recipe).  Also, all number values given should be whole numbers ONLY.  And the overall column is NOT an average of all of the other columns.  It is the number value that a judge may decide the entire product is valued at.  
hunch_sensory_evaluation_score_sheet_2020.docx
File Size: 16 kb
File Type: docx
Download File

IN the event that the FINAL culinary challenge can not take place where the students can make their food, the final winners will be judged on their paper and their video.  Below is the adjusted Rubric should this take place.
top_10_finalist_adjusted_rubric.docx
File Size: 13 kb
File Type: docx
Download File

Proudly powered by Weebly