Group No: 1

Members:
Sensory Evaluation
Table 1. Equipment and utensils needed
Equipment/utensil:
Serving plate
Saucer
Knife
Fork
Drinking glass

Quantity
2 pcs
6 pcs
1 pc
1 pc
6 pcs

Specification
9 in., White, Melaware
White, Melaware
Dinner knife
Dinner fork

Table 2. Supplies needed

Supply
Fluffy mamon
Soda crackers
water

Quantity
1 pc
1 pack
6 glasses

Specification
Goldilocks
M.Y. San Skyflakes
Potable, room temperature

Schematic Diagram of the Procedure

Slice food sample into uniform
shape and size according to the
no. of group members

Examine the given

food product using
your five senses

In your individual worksheets, write down pertinent

sensory attributes of the food sample and characterize
each attribute using specific terms or descriptors

Evaluate each attribute

using the 9 pointhedonic scale (Table 3)

Eat soda crackers and

drink water
Table 3. 9 point-hedonic scale
Numerical Score

Degree of
Acceptability
1

9
8
7
6
5
4
3
2
1

Like extremely
Like very much
Like moderately
Like slightly
Neither like nor
dislike
Dislike slightly
Dislike moderately
Dislike very much
Dislike extremely

Reference:
Luna, MVF. (2005). Guzmans Introduction to Food Preparation. Manila: Merriam and Webster, Inc.