Worksheets3E Sensory Evaluation
Total questions: 25
Worksheet time: 8mins
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
Triangle test is where
3 food samples are given, two which are identical, testers are required to pick out the one that is different
the degree of discrepancy from the ideal can be estimated
food samples are ranked based on a single quality
information are provided to describe each food sample
which of the following are NOT reasons for conducting sensory evaluation
to compare and determine reasons for consumer preference
to determine the pricing of a food product
to compare the differences in a particular attribute of samples of two or more similar product
to determine the degree of acceptability of a product
In a rating test, a ________________ is usually used.
'just right' scale
legend
sensory evaluation table
paired comparison
Which of the following is the best representation of data collected from rating test in descriptive analysis?
pie chart
bar graph
line graph
RADAR diagram
In a RADAR diagram, _______________ must be provided.
legend
picture
calculator
line
Which of the following is measured in a sensory evaluation?
Sight
smell
taste
all of the above
Preference testing is
describing with precise words on a product
used for objective comparison of specific sensory characteristics of different samples
to obtain information about people's likes or dislikes of a product
where given 2 types of potato chips, one can find out which is the crispest.
Preference testing _____________________.
does not evaluate specific characteristics of a product
is most commonly conducted among drinks only
is difficult to conduct for most food product
very specific and descriptive in evaluating food
Sensory food evaluation is usually carried out by
food lab companies
clinics
consumers association
food distributors
The first reason why sensory evaluation is usually conducted by food manufacturers is to (a) new food products.
The second reason why sensory evaluation is usually conducted by food manufacturers is to (a) on existing food products.
The third reason why sensory evaluation is usually conducted by food manufacturers is to (a) quality control so that standard specifications of food products are met.
The last reason why sensory evaluation is usually conducted by food manufacturers is to (a) food products which are similar to competitors' food products..
Flavour is a combination of taste and smell. Which one is NOT the four basic tastes?
Sweet
Salty
Sour
Umami
Suggest a sensory test for the image featured.
(a)
