Jason Belacourt conducted an Indian tacos fry bread taste test using kamut flour grown by Quinn Organics and traditional white flour fry bread with students at Rocky Boy school. The MSU Food Product lab supported this project by developing a taste test form.
There are two taste test forms for this project one for
Fry Bread Ballot – Home use and one for use in the cafeteria – Fry Bread Ballot – Cafeteria.
These ballots can be re-created for any other Taste Tests that groups may be interested in hosting.
This work was made possible by funding from Western Extension Risk Management Education (WERME) and Western Sustainable Agriculture Research and Education (WSARE). The material is based upon work that was supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2019-38640-29880 through the Western Sustainable Agriculture Research and Education program under project number WRGR20-009. USDA is an equal opportunity employer and service provider. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.
Montana Food System Resource Library