TLE 10 Quarter 2 Module 5 Assessment

This is the other name for glutamate.

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

The year where only four tastes were recognized.

This frequently involve quantitative and qualitative data.

This paves the way to dish improvement.

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

It refers to the taste buds on our tongue.

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

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

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.