Question 1

A threshold test is an example of a

Accepted Answer

A)  difference test. 
B)  flavor profile test. 
C)  sensitivity test. 
D)  texture profile test. 
A)  difference test. 
B)  flavor profile test. 
C)  sensitivity test. 
D)  texture profile test. C

Question 2

Volume is a measurement of three-dimensional space that is often used to measure liquids.

Accepted Answer

A) True 
 B)False  True

Question 3

Which instrument or test simulates teeth biting into a food to measure its tenderness?

Accepted Answer

A)  penetrometer 
B)  atomic absorption 
C)  shortometer 
D)  viscometer (or viscosimeter) 
A)  penetrometer 
B)  atomic absorption 
C)  shortometer 
D)  viscometer (or viscosimeter) A

Question 4

Which of the following chemical tests measures the degree of oxidation within a fat?

Accepted Answer

A)  pH test 
B)  iodine value test 
C)  peroxide value test 
D)  chromatography 
E)  fuchsin test 
A)  pH test 
B)  iodine value test 
C)  peroxide value test 
D)  chromatography 
E)  fuchsin test

Question 5

_________ testing is carried out using a large group of untrained consumers, while _______ testing is carried out using smaller groups who may or may not be trained.

Accepted Answer

A)  Affective; analytical 
B)  Affective; objective 
C)  Analytical; affective 
D)  Objective; affective 
E)  Affective; hedonic 
A)  Affective; analytical 
B)  Affective; objective 
C)  Analytical; affective 
D)  Objective; affective 
E)  Affective; hedonic

Question 6

The nature, concentration, and temperature of a liquid all affect its viscosity.

Accepted Answer

A) True 
 B)False

Question 7

The type of test where a participant is presented with three samples at the same time but a standard is designated and the participant is asked to select the one most similar to the standard is a

Accepted Answer

A)  paired comparison test. 
B)  duo-trio test. 
C)  triangle test. 
D)  texture profile test. 
A)  paired comparison test. 
B)  duo-trio test. 
C)  triangle test. 
D)  texture profile test.

Question 8

A test that results in your choice of "dislike slightly" and a score of 4 on a scale of 1 to 9 is an example of

Accepted Answer

A)  pleasure. 
B)  selecting the preferred sample. 
C)  paired preference testing. 
D)  All of these answers are correct. 
A)  pleasure. 
B)  selecting the preferred sample. 
C)  paired preference testing. 
D)  All of these answers are correct.

Question 9

_________ are commonly used to test the sugar concentration in soft drinks.

Accepted Answer

A)  Viscosimeters 
B)  Refractometers 
C)  Colorimeters 
D)  Microscopes 
E)  Sucrometers 
A)  Viscosimeters 
B)  Refractometers 
C)  Colorimeters 
D)  Microscopes 
E)  Sucrometers

Question 10

In regard to subjective testing, effective tests are used to detect "individual preferences."

Accepted Answer

A) True 
 B)False

Question 11

The two basic types of sensory tests are

Accepted Answer

A)  analytical and subjective. 
B)  effective and quantitative. 
C)  analytical and affective. 
D)  experiential and quantitative. 
E)  objective and systematic. 
A)  analytical and subjective. 
B)  effective and quantitative. 
C)  analytical and affective. 
D)  experiential and quantitative. 
E)  objective and systematic.

Question 12

A _____ test is used to find the minimal detectable level of a substance.

Accepted Answer

A)  hedonic 
B)  dilution 
C)  difference 
D)  All of these answers are correct. 
A)  hedonic 
B)  dilution 
C)  difference 
D)  All of these answers are correct.

Question 13

The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for

Accepted Answer

A)  visual evaluation. 
B)  weight/volume measurements. 
C)  texture measurements. 
D)  viscosity measurements. 
E)  concentration measurements. 
A)  visual evaluation. 
B)  weight/volume measurements. 
C)  texture measurements. 
D)  viscosity measurements. 
E)  concentration measurements.

Question 14

In objective evaluations,

Accepted Answer

A)  instruments rather than humans are used to measure the characteristics of foods qualitatively. 
B)  humans rather than instruments are used to measure the characteristics of foods quantitatively. 
C)  laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively. 
D)  a sequence of tests is used to document the characteristics of food preparation using humans as taste testers. 
A)  instruments rather than humans are used to measure the characteristics of foods qualitatively. 
B)  humans rather than instruments are used to measure the characteristics of foods quantitatively. 
C)  laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively. 
D)  a sequence of tests is used to document the characteristics of food preparation using humans as taste testers.

Question 15

Subjective evaluation is

Accepted Answer

A)  evaluation of food quality that relies on numbers generated by laboratory instruments. 
B)  evaluation or sensory tests that rely on the opinions of individuals. 
C)  tests used to detail the specific tastes of individual foods. 
D)  a sequence of tests that documents the characteristics of food preparation. 
A)  evaluation of food quality that relies on numbers generated by laboratory instruments. 
B)  evaluation or sensory tests that rely on the opinions of individuals. 
C)  tests used to detail the specific tastes of individual foods. 
D)  a sequence of tests that documents the characteristics of food preparation.

Question 16

In objective evaluations, humans are used instead of laboratory instruments to measure the characteristics of foods quantitatively.

Accepted Answer

A) True 
 B)False

Question 17

Regarding sensory testing, affective tests are used to detect "differences."

Accepted Answer

A) True 
 B)False

Question 18

The Association of Official Analytical Chemists (AOAC) International publishes a book on chemical tests, including those for determining various nutrient and nonnutrient substances in foods.

Accepted Answer

A) True 
 B)False

Question 19

Flavor and texture profiles are two types of ______ tests.

Accepted Answer

A)  discriminative 
B)  descriptive 
C)  hedonic 
D)  sensitivity 
E)  objective 
A)  discriminative 
B)  descriptive 
C)  hedonic 
D)  sensitivity 
E)  objective

Question 20

Rheology is the study of

Accepted Answer

A)  flow. 
B)  bitterness. 
C)  texture. 
D)  flavor. 
A)  flow. 
B)  bitterness. 
C)  texture. 
D)  flavor.

Exam 2: Food Evaluation

A threshold test is an example of a

Volume is a measurement of three-dimensional space that is often used to measure liquids.

Which instrument or test simulates teeth biting into a food to measure its tenderness?

Which of the following chemical tests measures the degree of oxidation within a fat?

_________ testing is carried out using a large group of untrained consumers, while _______ testing is carried out using smaller groups who may or may not be trained.

The nature, concentration, and temperature of a liquid all affect its viscosity.

The type of test where a participant is presented with three samples at the same time but a standard is designated and the participant is asked to select the one most similar to the standard is a

A test that results in your choice of "dislike slightly" and a score of 4 on a scale of 1 to 9 is an example of

_________ are commonly used to test the sugar concentration in soft drinks.

In regard to subjective testing, effective tests are used to detect "individual preferences."

The two basic types of sensory tests are

A _____ test is used to find the minimal detectable level of a substance.

The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for

In objective evaluations,

Subjective evaluation is

In objective evaluations, humans are used instead of laboratory instruments to measure the characteristics of foods quantitatively.

Regarding sensory testing, affective tests are used to detect "differences."

The Association of Official Analytical Chemists (AOAC) International publishes a book on chemical tests, including those for determining various nutrient and nonnutrient substances in foods.

Flavor and texture profiles are two types of ______ tests.

Rheology is the study of

Food Selection

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

___ testing is carried out using a large group of untrained consumers, while _ testing is carried out using smaller groups who may or may not be trained.