24. Which of the following can be concluded about
collecting aromas during food preparation?
F. The flavors of odorless foods can now be
duplicated.
G. Artificial flavors do not make food taste
better.
H. Certain chemical components of a food’s
flavor are present in its odor.
J. Uncooked food is more flavorful than
cooked food.
K. The flavor of a food is always improved by
cooking it.