Question 1

Control measures for objective measurements include sample temperature, sample location, storage time and conditions.

Accepted Answer

A) True 
 B)False  True

Question 2

Which of the following is not a characteristic of texture in foods:

Accepted Answer

A)  Crispness 
B)  Aroma 
C)  Hardness 
D)  Gumminess 
E)  Springiness 
A)  Crispness 
B)  Aroma 
C)  Hardness 
D)  Gumminess 
E)  Springiness B

Question 3

Electronic nose data are presented as:

Accepted Answer

A)  Bouquet reports 
B)  Chromatograms 
C)  pH summaries 
D)  Flavor profile analysis diagrams 
E)  None of the above 
A)  Bouquet reports 
B)  Chromatograms 
C)  pH summaries 
D)  Flavor profile analysis diagrams 
E)  None of the above D

Question 4

A line-spread test is an example of a test for:

Accepted Answer

A)  Flavor 
B)  Crispness 
C)  Tensile strength 
D)  Viscosity 
E)  None of these. 
A)  Flavor 
B)  Crispness 
C)  Tensile strength 
D)  Viscosity 
E)  None of these.

Question 5

To measure the tenderness of pastry, use the

Accepted Answer

A)  Amylograph 
B)  Compressimeter 
C)  Penetrometer 
D)  Shortometer 
E)  Warner-Bratzler shear 
A)  Amylograph 
B)  Compressimeter 
C)  Penetrometer 
D)  Shortometer 
E)  Warner-Bratzler shear

Question 6

The aspects of color identified in the Munsell system are:

Accepted Answer

A)  Chroma and intensity 
B)  Hue, value, and chroma 
C)  Intensity and hue 
D)  Brilliance, facets, and chroma 
E)  None of these 
A)  Chroma and intensity 
B)  Hue, value, and chroma 
C)  Intensity and hue 
D)  Brilliance, facets, and chroma 
E)  None of these

Question 7

The spectrophotometer is a useful tool in evaluating color using the
CIE. System.

Accepted Answer

A) True 
 B)False

Question 8

Describe to a beginning experimental foods student the two techniques for measuring the volume of baked products. Name each, briefly describe the steps involved, and what the final outcome really measures.

Accepted Answer

[1. Index to volume - carefully draw out

Question 9

The Acoustic Envelope Detector is an objective testing device to
measure sound resulting from chewing a food.

Accepted Answer

A) True 
 B)False

Question 10

A sampling plan or template is necessary for foods such as cakes or meat, but not for beverages.

Accepted Answer

A) True 
 B)False

Question 11

Consistometers can be useful in measuring consistency of

Accepted Answer

A)  Liquids 
B)  Crackers 
C)  Semisolid foods 
D)  Soups 
E)  None of these 
A)  Liquids 
B)  Crackers 
C)  Semisolid foods 
D)  Soups 
E)  None of these

Question 12

Color is measured by all of the following except:

Accepted Answer

A)  Color-difference meter 
B)  Spectrophotometric methods 
C)  Threshold tests 
D)  Tristimulus colorimetry 
E)  Visual methods such as revolving discs 
A)  Color-difference meter 
B)  Spectrophotometric methods 
C)  Threshold tests 
D)  Tristimulus colorimetry 
E)  Visual methods such as revolving discs

Question 13

Chromatography is useful in:

Accepted Answer

A)  Identifying specific chemical compounds 
B)  Separating mixtures into individual compounds 
C)  Identifying molecular weights of various compounds in the mixture 
D)  Color printing 
E)  None of these 
A)  Identifying specific chemical compounds 
B)  Separating mixtures into individual compounds 
C)  Identifying molecular weights of various compounds in the mixture 
D)  Color printing 
E)  None of these

Question 14

Viscometers are not useful in measuring viscosity of sols.

Accepted Answer

A) True 
 B)False

Question 15

Photocopying and photography are techniques that can contribute information regarding:

Accepted Answer

A)  Flavor 
B)  Aroma 
C)  Keeping qualities 
D)  Texture 
E)  A and B. 
A)  Flavor 
B)  Aroma 
C)  Keeping qualities 
D)  Texture 
E)  A and B.

Question 16

Flavor research may involve use of any of the following equipment except the:

Accepted Answer

A)  Electronic nose 
B)  Gas-liquid chromatograph 
C)  High-pressure liquid chromatography 
D)  pH meter 
E)  Infrared spectrophotometry 
A)  Electronic nose 
B)  Gas-liquid chromatograph 
C)  High-pressure liquid chromatography 
D)  pH meter 
E)  Infrared spectrophotometry

Question 17

Infrared spectroscopy reveals the actual size of a molecule, as well as its structural features.

Accepted Answer

A) True 
 B)False

Question 18

The blade on a shortometer needs to be sharp so it can measure tenderness as it cuts through the sample.

Accepted Answer

A) True 
 B)False

Question 19

Tenderness of a baked custard can be measured using a penetrometer.

Accepted Answer

A) True 
 B)False

Question 20

It is adequate to have only sensory measurements in a food science experiment.

Accepted Answer

A) True 
 B)False

Exam 21: Objective Evaluation

Control measures for objective measurements include sample temperature, sample location, storage time and conditions.

Which of the following is not a characteristic of texture in foods:

Electronic nose data are presented as:

A line-spread test is an example of a test for:

To measure the tenderness of pastry, use the

The aspects of color identified in the Munsell system are:

The spectrophotometer is a useful tool in evaluating color using the CIE. System.

Describe to a beginning experimental foods student the two techniques for measuring the volume of baked products. Name each, briefly describe the steps involved, and what the final outcome really measures.

The Acoustic Envelope Detector is an objective testing device to measure sound resulting from chewing a food.

A sampling plan or template is necessary for foods such as cakes or meat, but not for beverages.

Consistometers can be useful in measuring consistency of

Color is measured by all of the following except:

Chromatography is useful in:

Viscometers are not useful in measuring viscosity of sols.

Photocopying and photography are techniques that can contribute information regarding:

Flavor research may involve use of any of the following equipment except the:

Infrared spectroscopy reveals the actual size of a molecule, as well as its structural features.

The blade on a shortometer needs to be sharp so it can measure tenderness as it cuts through the sample.

Tenderness of a baked custard can be measured using a penetrometer.

It is adequate to have only sensory measurements in a food science experiment.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

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