1. In assessing food product, we evaluate the characteristics of food as perceived by the five senses. Most often we always consider the________,__________,______ and_________of a product.
2. The focus of_______assessment is on evaluating the result or outcome of a process. It is concern on the________alone and not on the process.
3. A________is a scoring guide use to evaluate the quality of food processed/preserved following the set of criteria.
