TLE 10 Quarter 2 Module 5 Assessment

This is the other name for glutamate.

• ethics

• perspective

• senses

• umami

This involves the process of collecting data to monitor progress and test change for improvement.

• emotion

• evaluation

• impression

The year where only four tastes were recognized.

• 1880

• 1970

• 1980

• 1990

This frequently involve quantitative and qualitative data.

• emotion

• evaluation

• impression

This paves the way to dish improvement.

• impression

• evaluation

• emotion

This involves the sense of smell and is detected by the nose.

• appearance

• aroma

• taste

• texture

It refers to the taste buds on our tongue.

• appearance

• aroma

• taste

• texture

This must be evaluated for the purpose of maintaining the consistency of the products served.

• meal

• menu

• dish

• recipe

This refers to the nutritive value of the food or dish.

• food evaluation

• nutritive tools

• senses

• sensory tools

This involves the senses of sight and touch and results to different cooking methods to produce different textures such as soft, chewy, crispy, sticky and grainy.

• appearance

• aroma

• flavor

• texture