1. It is a scoring guide used to evaluate the quality of processed or preserved
food following the set of criteria.
A. assessment
C. grade
B. rubric
D. mechanic
ratings
2. The two components of a rubric are descriptive and
A criteria
C. holistic
B. analytic
D. general
3. It is the process of designing, evaluating, and producing packages.
A eating
C. scoring
B. preserving
D. packaging
4. The sweet, sour, bitter and salty are considered
A taste
Codor
D. form
S. When the assessor's views and scores are focused on the final product and
not on the process, it is considered as
A performance
B. process
c. product
D. writing​