Documenti di Didattica
Documenti di Professioni
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Evaluator
Group evaluated
Instructions: 1. Examine the given dish using your five senses (ie. sight, smell, taste, touch, and hearing).
2. Using hedonic scale, evaluate the overall eating quality of the dish.
3. Characterize the attribute using specific terms or descriptors.
4. Evaluate each attribute using the 9 point-hedonic scale.
ATTRIBUTES
Aroma
Flavor
Texture
Saltiness
(for smoked
bangus only)
Overall Quality /
Acceptibility