Table 5.
Rank | Good | Neutral | Bad |
---|---|---|---|
Appearance | 1067 (19.8%) | 2689 (49.9%) | 1633 (30.3%) |
Flavor | 1515 (28.1%) | 2705 (50.2%) | 1169 (21.7%) |
Temperature | 2716 (50.4%) | 2177 (40.4%) | 496 (9.2%) |
Adequate in Portion Size | 2792 (51.8%) | 1918 (35.6%) | 679 (12.6%) |
Overall Food Taste | 1293 (24.0%) | 2905 (53.9%) | 1191 (22.1%) |