Most of the Sensory Enjoyment We Derive from Eating a Gourmet

question 34

Multiple Choice

Most of the sensory enjoyment we derive from eating a gourmet dinner is actually due to

• A) the experience of the meal.
• B) the texture of the food.
• C) our sense of taste.
• D) our sense of smell

---

Definitions:

Net Realizable Value

The estimated selling price of goods minus the cost of their sale or disposal, reflecting the actual cash value of inventory.

Accounts Receivable

The sum customers owe a corporation for goods or services delivered but not yet compensated.

Credit Balance

A situation in an account where the sum of credits exceeds the sum of debits.

Contra-Asset

An asset account where its balance is a negative figure, offsetting the balance of a related asset account.