Sensory properties of food
Authored by Cynthia Kennedy
Other, Instructional Technology
11th - 12th Grade
Used 31+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Refers to the sensory properties of food such as appearance, aroma, flavour and texture
organogenesis
organic
organoleptic
organomegaly
2.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Types of food/quality of ingredients, Chemical and physical changes during cooking, Sensory properties of food and Perceptions of food we eat are - Considerations that (a) the senses and our reaction to food
3.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
The four basic tastes include sweet, sour, salty and (a)
4.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Which newly included term for categorising the taste of food, is NOT one of the four basic tastes?
(a)
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
The umami taste is associated three the following foods
tomatoes
oranges
strawberries
parmesan cheese
6.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
What type of cells in our body are associated with assessing the aroma of food?
(a)
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Mouthfeel is the way the food feels against the skin on the inside of the mouth. Which sensory property does mouthfeel assess?
Appearance
Flavour
Aroma
Texture
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