AFNR webXam Review Strand 7

What is the primary purpose of conducting a sensory evaluation of food products?

• To determine the nutritional content of the food

• To assess the quality attributes like color, flavor, and texture

• To calculate the cost of production

• To measure the shelf life of the product

Which of the following is NOT a quality attribute of a food product?

• Color

• Flavor

• Texture

• Price

What does the term "nutrient variability" refer to in food products?

• The different types of nutrients present in a food product

• The changes in nutrient content due to processing or storage

• The cost of nutrients in a food product

• The serving size of a food product

Which of the following is a method used in sensory evaluation?

• Mass spectrometry

• Triangle test

• Chromatography

• Calorimetry

Tags

NGSS.MS-LS1-8

If a food product has a serving size of 100 grams and contains 250 calories, how many calories are there in 250 grams of the product?

• 500 calories

• 625 calories

• 750 calories

• 1000 calories

Which nutrient is primarily responsible for providing energy in food products?

• Vitamins

• Proteins

• Carbohydrates

• Minerals

Tags

NGSS.MS-LS1-7

What is the significance of identifying serving sizes in food products?

• To determine the price of the product

• To ensure consistent taste

• To provide nutritional information per serving

• To enhance the color of the product

Which of the following is a common tool used to measure the texture of a food product?

• Thermometer

• Texture analyzer

• pH meter

• Refractometer

What is the role of flavor in the sensory evaluation of food products?

• To determine the shelf life

• To assess the taste and aroma

• To calculate the nutritional value

• To measure the weight

If a food product contains 10 grams of protein per serving, how many grams of protein are there in 3 servings?

• 20 grams

• 25 grams

• 30 grams

• 35 grams