Technological University of the Philippines

San Marcelino Street cor. Ayala Blvd., Ermita, Manila 1000

College of Industrial Technology
Department of Food and Apparel Technology
Bachelor of Science in Hotel and Restaurant Management

HRM226 Gastronomy

Week 7: Flavors and Taste

Name: King Robert S Montel

Year and Section: BSHRM 2B

Date Submitted: April 26, 2022

Instruction: Prepare any kind of Chips (Junk foods that you eat) and Steam
Vegetable (Ampalaya or Okra) and TICK the number that best fits your description.
Discuss COMPREHENSIVELY your analysis in each type of food.

Likert-Scale:

1- DISLIKE EXTREMELY, 2- DISLIKE VERY MUCH, 3- DISLIKE MODERATELY, 4- DISLIKE

SLIGHTLY 5- NEITHER LIKE OR DISLIKE, 6- LIKE SLIGHTLY, 7- LIKE MODERATELY, 8- LIKE
VERY MUCH, 9- LIKE EXTREMELY

TYPE OF FOOD: _Mr. Chips_____________________________

CRITERIA 1 2 3 4 5 6 7 8 9
SHAPE APPEARANCE √
How do you like its shape and
size?
HARDNESS √
How does it feel at the first bite?
CRISPINESS √
Does it fracture and crumble into
small pieces after the first bite?
ADHESIVENESS √
How easy does it remove from
the teeth?
FLAVOR √
How do you like the flavor?
GENERAL ACCEPTABILITY √
How do you like the overall
experience of eating the food?

Michael Bhobet B. Baluyot

Instructor 1, Hotel and Restaurant Management
TYPE OF FOOD: __Okra_________________________________

CRITERIA 1 2 3 4 5 6 7 8 9
SHAPE APPEARANCE √
How do you like its shape and
size?
HARDNESS √
How does it feel at the first bite?
CRISPINESS √
Does it fracture and crumble into
small pieces after the first bite?
ADHESIVENESS √
How easy does it remove from
the teeth?
FLAVOR √
How do you like the flavor?
GENERAL ACCEPTABILITY √
How do you like the overall
experience of eating the food?

Analysis Discussion

Food 1 Analysis:

Okra is one of my loathes food since when you chomp it there is a few fluid that seems to be spit.
On the state of okra I give 6 since it's not tiny and not extremely lengthy it is a typical size of
okra that I found on the lookout, on the Hardness I give 9 since when I chomp it is delicate and
simple to cut with my teeth, firmness I rate it in 5 on the grounds that the okra is steam and
there is no indication of fresh, adhesiveness I rate at 8 since I'm not encountering any that the
okra stock on my teeth, in the flavor I give 1 since I disdain this okra for me there is no taste I
feel that the fluid that streams in to my throat is spit in conclusion the Overall Worthiness I rate
as 5 in light of the fact that the okra is alright and great steam purchase for me I don't eat this
sort of food yet there are individuals love to eat okra

Food 2 Analysis:

[Link] is my life as a youngster most loved Chips, I much eat [Link] that rice when
I was youthful on the grounds that this is my definitive Number one. On the shape I rate
it at 9 on the grounds that the size of the [Link] is extremely fit in our mouth while
biting and gulped, Hardness I give 7 since it somewhat hard while biting, in the
freshness I give 9 since I love when I hear the fresh of [Link] when I eat, about
Adhesiveness I give 5 since certain times it stock it on my teeth and I feel that my teeth
messed up, in the Flavor I pick zesty on the grounds that I love fiery food so I give 9 the
salt and the hot blend and it give a decent taste from the food last is the Overall
Worthiness I give here 9 since I love this food I'm blissful while eating this food.

Michael Bhobet B. Baluyot

Instructor 1, Hotel and Restaurant Management
 RUBRIC FOR LABORATORY REPORT

Exemplary Proficient Intermediate Marginal Novice TOTAL

DIMENSIONS
(10 points) (8 points) (6 points) (4 points) (2 points) SCORE

Outstanding Well-developed Adequate points Marginal points

Content
points were points were were noted. were noted. Poor points were
noted. Contains noted. Contains Contains Contains noted. Contains
-Focus and
detailed analysis detailed analysis detailed analysis analysis with little or no
Direction
with high level of with high level of with good level average level of analysis.
-Details
synthesis. synthesis. of synthesis. synthesis.
Excellent flow Good flow and
Very good flow
and structural structural
and structural Evident flow and Lacks flow and
Organization composition. composition.
composition. structural structural
Transitions are Transitions are
Transitions are composition. composition.
-Structure well-made and evident and
well-made and Transitions are Poor Transitions
-Transitions follow follow an
follow appropriate evident. are evident.
appropriate acceptable
sequence.
sequence. sequence.
Correct spelling Acceptable Acceptable
Correct spelling Poor spelling and
Mechanics and grammar spelling and spelling and
and grammar grammar were
were evident. grammar were grammar were
were evident. evident. With
-Spelling With few errors evident. With evident. With
With no errors many major
-Grammar found. few errors many errors
found. errors found.
found. found.
Breadth Commendable Average Acceptable
Few illustrations No illustrations
illustrations and illustrations and illustrations and
and with few and no abstracts
-Illustrations and appropriate appropriate with abstracts
abstracts about about the
examples abstracts about abstracts about about the
the question. question.
-Models the question. the question. question.
Excellent output Very good output Good output Evident output Lack of output
shows that the shows that the shows that the shows that the shows that the
student has student has student has student has student has
reflected with reflected with reflected with reflected with reflected with
Reflection on
substantial depth substantial depth substantial substantial lack of
Learning
upon how the upon how the depth upon how depth upon how substantial depth
prior learning prior learning the prior the prior upon how the
-Aligned with
experience is experience is learning learning prior learning
course learning
aligned to the aligned to the experience is experience is experience is
outcomes
course learning course learning aligned to the aligned to the aligned to the
outcomes for outcomes for course learning course learning course learning
which credit is which credit is outcomes for outcomes for outcomes for
being sought being sought which credit is which credit is which credit is
being sought being sought being sought
TOTAL SCORE

Michael Bhobet B. Baluyot

Instructor 1, Hotel and Restaurant Management