Which of the following is NOT a key indicator of product quality in baked goods?

Cost is not considered a key indicator of product quality in baked goods because it does not directly reflect the characteristics that consumers typically assess when determining quality. Instead, taste, texture, and appearance are fundamental attributes that significantly impact a customer's experience and satisfaction with baked products.

Taste refers to the flavor profile and overall enjoyment when consuming the item. Texture addresses how the product feels in the mouth, including aspects such as moisture, softness, and density, which can greatly influence consumer preferences. Appearance involves visual aspects like color, shape, and presentation, which can attract customers and influence their purchasing decisions.

While cost can be a factor in decision-making and can reflect expenses associated with ingredients and production, it does not inherently speak to the quality of the baked good itself. Thus, while cost might affect consumer perception in certain contexts, it does not serve as a reliable gauge of the quality of the product like taste, texture, and appearance do.