Good day! This survey is in line with the research studies conducted for 8.
8. Kindly state all GOOD POINTS about the product’s TASTE.
the subject Practical Research 1 of FCPC. Hence, your positive, honest,
and immediate response to this form is much appreciated. Rest assured
that all information will be treated with confidentiality and will be an
evaluative basis for a feasibility study, maintaining no personal bias,
prejudice, or the like. For further concerns and clarifications, feel free to
contact us through our contact details below.
Researchers: Don Jeric Jay Cayugan, Jose Andre Llarenas. Elieza
Nechole Bete, Jade Pasiola, Lenica Encienzo, Eloisa Franco
Grade Level & Section: 11 – ABM 1
E-mail Address: nutriliciousmochienterprise@gmail.com
Facebook Page: Nutrilicious Mochi Enterprise
Personal Contact Number: 09282801577
Email: ______________________________
Last Name, First Name M.I (Name is OPTIONAL and if anonymity is
preferred, just kindly write the participant NUMBER below [eg. Participant
1].
___________________________________________________________
1. Please rate the APPEARANCE of the product by scoring each
criterion below. (Note: 4 is the highest while 1 is the lowest score
possible.)
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Color and/or Color Combination
Size of Ingredients
Shapes of Ingredients
Visual Attractiveness
Eye Appeal
Signs of Freshness
2. Kindly state all GOOD POINTS about the product’s APPEARANCE.
___________________________________________________________
___________________________________________________________
3. Kindly state all SUGGESTED IMPROVEMENTS about the product’s
APPEARANCE.
___________________________________________________________
___________________________________________________________
\
4. Please rate the AROMA of the product scoring it below. (Note: 4 is the
highest while 1 is the lowest score possible.)
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5. Kindly state all the GOOD POINTS about the product’s AROMA.
___________________________________________________________
___________________________________________________________
6. Kindly state all SUGGESTED IMPROVEMENTS about the product’s
AROMA.
___________________________________________________________
___________________________________________________________
7. Please rate the TASTE of the product by scoring each criterion below.
(Note: 4 is the highest while 1 is the lowest score possible.)
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Sweetness
Sourness
Bitterness
Saltiness
Umami
___________________________________________________________
___________________________________________________________
9. Kindly state all SUGGESTED IMPROVEMENTS about the product’s
TASTE.
___________________________________________________________
___________________________________________________________
10. Please rate the TEXTURE and CONSISTENCY of the product by
scoring each criterion below. (Note: 4 is the highest while 1 is the lowest
score possible.)
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Qualities Felt by the finger/s.
Qualities Felt by the tongue.
Qualities Felt by the palate.
Qualities Felt by the teeth.
11. Kindly state all GOOD POINTS about the product’s TEXTURE
AND CONSISTENCY.
___________________________________________________________
___________________________________________________________
12. Kindly state all SUGGESTED IMPROVEMENTS about the product’s
TEXTURE AND CONSISTENCY.
___________________________________________________________
___________________________________________________________
13. Please rate the TEMPERATURE of the product by scoring the
criteria below. (Note: 4 is the highest while 1 is the lowest score
possible.)
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Rightness of Temperature
when Served (either hot, cold,
or room temperature)
14. Kindly state all GOOD POINTS about the product’s
TEMPERATURE.
___________________________________________________________
___________________________________________________________
15. Kindly state all SUGGESTED IMPROVEMENTS about the
product’s TEMPERATURE.
___________________________________________________________
___________________________________________________________
16. Please rate the SOURCES OF INGREDIENTS of the product by
scoring it below. (Note; 4 is the highest while 1 is the lowest score
possible. Kindly ask the researcher about the planned sources of
ingredients.)
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17. Kindly state all GOOD POINTS about the product’s SOURCES OF
INGREDIENTS.
___________________________________________________________
___________________________________________________________
18. Kindly state all the SUGGESTED IMPROVEMENTS about the
product’s SOURCES OF INGREDIENTS.
___________________________________________________________
___________________________________________________________
19. Please rate the SEASONALITY OF INGREDIENTS of the product
by scoring it below. (Note: 4 is the highest while 1 is the lowest score
possible. Kindly ask the researcher about the expected seasonality of
ingredients.)
4 3 2 1
20. Kindly state all GOOD POINTS about the product’s SEASONALITY
OF INGREDIENTS.
___________________________________________________________
___________________________________________________________
34. Kindly state your reason/s behind the score for the possibility of
21. Kindly state all SUGGESTED IMPROVEMENTS about the product’s recommending this product in the future.
SEASONALITY OF INGREDIENTS.
___________________________________________________________ ___________________________________________________________
___________________________________________________________ ___________________________________________________________

22. Please rate the SERVING SIZE/S OF THE PRODUCT BY 35. Kindly state all GENERAL GOOD POINTS about the product.
SCORING BELOW. (Note; 4 is the highest while 1 is the lowest score
possible.) ___________________________________________________________
___________________________________________________________
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36. Kindly state all GENERAL SUGGESTED IMPROVEMENTS about
1 pc the product.

23. Kindly state all GOOD POINTS about the product’s SERVING ___________________________________________________________
SIZE/S. ___________________________________________________________
___________________________________________________________
___________________________________________________________

24. Kindly state all the SUGGESTED IMPROVEMENTS about the

product’s SERVING SIZE/S.

___________________________________________________________
___________________________________________________________

25. Please rate the PRESENTATION/PACKAGING of the product by

scoring it below. (Note: 4 is the highest while 1 is the lowest score
possible.)

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26. Kindly state all GOOD POINTS about the product’s

PRESENTATION/PACKAGING.
___________________________________________________________
___________________________________________________________

27. Kindly state all SUGGESTED IMPROVEMENTS about the

product’s PRESENTATION/PACKAGING.
___________________________________________________________
___________________________________________________________

28. Please rate the PRICING of the product by scoring below. (Note: 4 is
the highest while 1 is the lowest score possible.)

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₱6.00 Per Piece

29. Kindly state all the GOOD POINTS about the product’s pricing.

___________________________________________________________
___________________________________________________________

30. Kindly state all SUGGESTED IMPROVEMENTS about the

product’s pricing.
___________________________________________________________
___________________________________________________________

31. Would you buy this product once it is available in the market? Rate
the possibility by scoring below. (Note: 4 is the highest while 1 is the
lowest score possible.)

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32. Kindly state your reason/s behind the score for the possibility of buying
the product in the future.
____________________________________________________________
____________________________________________________________

33. Would you recommend this product to others once it is available in

the market? Rate the possibility by scoring below. (Note: 4 is the highest
while 1 is the lowest score possible.)

4 3 2 1