Food Science Odd Years Pt 2

Which texture quality describes pourability of a food?

• astringency
• chewiness
• consistency
• firmness

Which factor cannot be controlled during a taste test panel?

• Lighting
• Interaction with other testers.
• Personal preferences.
• Temperature

In between testing fatty food samples, it is important to rinse the mouth with ____.

• tea
• warm water
• cold water
• mineral water

Which method of identifying a food sample will create the least psychological bias?

• AA, AB, AC
• 4,5,6
• 25,54,39
• 014,523, 617

How many food samples can generally be evaluated at one time during sensory evaluation?

• 3
• 5
• 7
• 10

Which numerical scale will be the most effective for a sensory evaluation?

• 1 to 3
• 1 to 5
• 1 to 6
• 1 to 11

When is a universal evaluation form most likely to be used in taste tests?

• When young children are the testers.
• With consumer taste test panels.
• During test marketing.
• During early stages of product development.

Which part of the body is most helpful in identifying food by its aroma?

• nose
• olfacotry bulb
• palate
• tongue

Studies have shown that women’s abilities to perceive bitter tastes vary with ____.

• hormone levels
• eye color
• intelligence
• all of the above

A food’s texture can be evaluated objectively by measuring its ____.

• ability to draw up the muscles in the mouth
• resistance to force
• apperance in different environments
• effect on the olfactory nerve