3E Sensory Evaluation

Why do we evaluate food?

• for safety reasons

• to ensure highest quality of food

• to determine the ingredients present in a food product

• to determine shelf life of food

How do we evaluate food?

• using all our senses except hearing

• only through tasting

• using all our senses (hearing, tasting, touching, seeing, smelling)

• using all our senses except hearing and touching

Which of the following best describes sensory food evaluation?

• it is a process where we eat food to understand the different taste

• it is a process where we test food to determine or compare its qualities with the others

• It is a process where we compare different food products through tasting only

• it is a process where we judge food based on its attributes of taste, texture and appearance

Which of the following is NOT tested in food evaluation?

• Colour

• Crisp

• length of fibre

• smell

In a food evaluation process, it is recommended to label food samples with

• general name of the food product e.g. cupcakes

• wrong names e.g. cookies instead of cupcakes

• specific descriptive terms e.g. 25g sugar cupcakes

• random numbers e.g. 345, 232, 114

it is important to have the same portion served for each sample because

• different amount may not look aesthetically pleasing

• different amount may affect the appetite of the tester

• different amount served may affect judgement of the tester

• different amount may incur wastage of the food product served

During the testing of food, there should be no

• talking with others

• asking for a spoon

• having a glass of water by the side

• rinsing of palette after each testing

Testing of food is done in isolation so as to

• ensure fairness of testing

• reduce the amount of food served

• allow more concentration during testing

• reduce the crowd during testing

discriminative testing is used for

• obtaining information about people's likes or dislikes of a food product

• describing with precise words on a product

• objective comparison of specific sensory characteristics of different samples

• ranking food products in a certain order

Which of the following are factors that may affect the results of sensory evaluation

• level of hungriness

• lightings

• peer pressure

• All of the above