Pa answer naman po, Thank you po!(NONESENSE= REPORT)

5. This is produced by a combination of taste and aroma.
A. Flavor. B. Texture. C. Changes in color D. Aroma

6. This involves the sense of sight and touch and results to different cooking methods to produce different textures such as soft, chewy, crispy, sticky and grainy.
A. Flavor. B. Texture. C. Changes in color D. Aroma

7. This refers to the nutritive value of food or dish.
A. Sensory tools. B. Senses. C. Nutritive tools D. Food evaluation.

8. This must be evaluated for the purpose of maintaining the consistency of the products served.
A. Meal. B. Recipe. C. Menu. D. Dish.

9. It refers to the taste buds on our tongue.
A. Taste. B. Appearance. C. Aroma. D. Texture.

10. This involves the sense of smell and is detected by the nose.
A. Taste. B. Aroma. C.texture. D. Appearance.

11. This paves the way to dish improvement.
A. Evolution. B. Impression. C. Evaluation. D. Emotion.

12. This frequently involves quantitative and qualitative data.
A. Emotion. B. Evolution. C. Impression. D. Evaluation.

13. The year where only four tastes were recognized.
A. 1980. B. 1880. C. 1990. D. 1970.

14. This involves the process of collecting data to monitor progress and test change for improvement.
A. Impression. B. Evaluation. C. Emotion. D. Evolution.