1. 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.