Sensory Evaluation of food

Which of the following is NOT one of the reasons why sensory evaluation is carried out?

• To ensure consumers' acceptance on food products

• To experiment new recipe

• A mandatory and required process in food technology

• To investigate the similarities between different brands

The following list makes up the criteria for sensory evaluation except for _____________________________________________.

• observe the appearance

• taste the food samples provided immediately

• chew the food and record the taste, flavour and texture.

• after swallowing, note the aftertaste

These are the sensory properties of appearance are the following except for ______________________________.

• odour

• colour

• size and shape

• surface texture

Flavour is a combination of taste and smell. Which one is NOT the four basic tastes?

• Sweet

• Salty

• Sour

• Umami

We can improve a dish nutritionally by the following methods except for _______________________________.

• varying the methods of cooking

• preparing stock by boiling meat bones or vegetables

• replacing processed food with fresh food

• overcooking the vegetables

Which one is NOT an example of herbs and spices?

• Rosemary

• Lentils

• Basil

• Thyme

There are many different types of sensory tests. Which one of the following is NOT a sensory test?

• Ranking test

• Discriminatory test

• Liking test

• Triangle test

Read the following instruction and decide which sensory test this is:

"The cupcakes marked A, B and C are made with different amounts of sugar (25g, 50g and 75g). Please record your answer according to the sweetness level with 1 being not sweet enough, 2 being slightly sweeter and 3 being just right."

• Ranking test

• Rating Test

• Triangle Test

• Oblong Test

Decide which sensory test is this:

"3 samples are given, 2 are the same and 1 is different. Spot the odd one out."

• Ranking test

• Rating test

• Triangle test

• Oblong test

The following are descriptions of paired comparison test except for

• Pair of coded samples given for specific comparison of a quality such as sweetness, crunchiness and etc.

• Pair of coded food samples to check which helps to indicate which sample is preferred over another.

• Pair of coded samples to provide different variety of options for consumers to taste and eat.