46. It involves the senses of sight and touch that result to different cooking methods to produce different textures such as
soft, chewy, crispy, sticky and grainy.
A. flavor
B. texture
C. appearance
D. aroma
47. This refers to the nutritive value of the food or dish.
A. sensory tools
B. senses
C. nutritive tools
D. food evaluation
48. This must be evaluated for the purpose of maintaining the consistency of the products served.
A. meal
B. recipe
C. menu
D. dish
49. It refers to the taste buds on our tongue.
A. taste
B. appearance
C. aroma
D. texture
50. This involves the sense of smell and is detected by the nose.
A. taste
B. aroma
C. texture
D. appearance​