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Sensory - Chap 1 and 2

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Select the correct combination

a)

Skin - sense of hear

b)

Sense of taste - odorant

c)

Retina - sense of sight

d)

Tastant - sense of touch

2.

Importance sense of taste in food sensory evaluation

a)

Color

b)

Flavor

c)

Texture

d)

Odor

3.

Which type of cell help in taste transduction?

a)

Basal cell

b)

Supporting cell

c)

Gustatory cell

d)

Taste receptor cell

4.

Umami is caused by the taste of amino acid related to

a)

aspartate

b)

glutamine

c)

glutamate

d)

asparagine

5.

Which taste act directly through ion channel

a)

Sweet

b)

Bitter

c)

Sour

d)

Umami

6.

Select wrong statement about compound that stimulate trigeminal nerve.

a)

have irritative aspects

b)

short-lasting time properties

c)

cause defensive physical reaction

d)

have sensitizing effect

7.

There are about _______ functional olfactory receptor types

a)

400

b)

300

c)

450

8.

Glomeruli is located in brain's _________

a)

olfactory epithelium

b)

olfactory bulb

c)

cilia

9.

Some people lack or lose the ability to smell and this is called as

a)

ageusia

b)

insomnia

c)

anosmia

10.

Part of the brain that involve in memory of smell

a)

hippocampus

b)

cortex

c)

amygdala

d)

cerebrum

11.

Which factors need to be control in sensory testing:

a)

Sample

b)

Test

c)

Panelist

d)

All of these

12.

Testing area should be

a)

light yellow color

b)

sound resistant

c)

use brighter device

d)

max use of fabric

13.

Factors need to be considered in designing booth

a)

Color

b)

Shape

c)

Means of communication

d)

All of these

14.

What factors should be concerned in selecting container for sample preparation?

a)

Color

b)

Shape

c)

Size

d)

All of these

15.

Use of carrier will add cost and effort

a)

True

b)

False

16.

Serving temperature of hot sample

a)

50OC

b)

70OC

c)

60OC

17.

Select 3 random digit number that can cause bias to panelist

a)

333

b)

007

c)

865

d)

487

18.

Maximum number of samples depends on

a)

Sample size

b)

Types of sample

c)

Number of panelist

d)

Experience of panelist

19.

Agent for oral rinsing

a)

Bread

b)

Apple

c)

Water

d)

All of these

20.

Suitable carrier to be tested with jam product

a)

White bread

b)

Cracker

c)

Wholemeal bread

d)

Sugar cracker