Deck 2: Food Evaluation

Question 1

Subjective evaluation is

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 document the characteristics of food preparation.

Answer 1

B

Question 2

General taste panels usually consist of at least _____ individuals.

A) 2
B) 5
C) 7
D) 10
E) 13

Answer 2

B

Question 3

A(n)_____ test usually uses words like "weak," "moderate," and "strong" to describe samples that differ in magnitude of an attribute.

A) ranking
B) duo-trio
C) ordinal
D) paired comparison

Answer 3

C

Question 4

Rheology is

A) the study of the flow of and deformation of matter.
B) a measure of three-dimensional space that is often used to measure liquids.
C) the concentration of matter measured by the amount of mass per unit volume.
D) a type of bioactive compound (nutrient or non-nutrient) that has health benefits.
E) none of the above answers is correct

Question 5

Which statement is incorrect regarding food samples?

A) There must be only enough food for one bite.
B) Samples must be taken from the same portion of the food.
C) Food is usually placed in clear or white containers.
D) Lighting in the room is uniform and the temperature is comfortable.
E) all of the above statements are correct regarding food samples

Question 6

Hedonic testing relates to

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

Question 7

Which of the following is not a criterion for a general taste panel?

A) chew no gum immediately before testing
B) have not ingested other food for at least 4 hours before testing
C) are nonsmokers
D) are of an equal distribution in gender
E) all of the above answers are criteria for a general taste panel

Question 8

Descriptive testing used to detail the specific flavors or textures of a food or beverage would use

A) hedonic tests.
B) threshold and dilution tests.
C) flavor and texture profiles.
D) personal preference tests.

Question 9

Which of the following are not measured by physical testing?

A) size and shape
B) weight, volume, and density
C) moisture, texture, and viscosity
D) nutrient and nonnutrient substances

Question 10

A 9-point scale ranging from "Like Extremely" to "Dislike Extremely" best describes

A) discriminative tests.
B) descriptive tests.
C) analytical tests.
D) none of the above answers is correct

Question 11

_____ tests rely on a trained panel to document differences in a product's sensory characteristics.

A) Discriminative
B) Descriptive
C) Affective
D) None of the above answers is correct

Question 12

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

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

Question 13

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

A) hedonic
B) dilution
C) difference
D) none of the above answers are correct

Question 14

The best time for taste panels to sample food is

A) early morning before breakfast.
B) mid-morning or mid-afternoon.
C) when panelists are hungry.
D) when panelists are full.

Question 15

Which instrument or test would be used to observe microorganisms in food?

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

Question 16

Objective analysis measures

A) the responses of people to food products as perceived by sight.
B) the responses of people to food products as perceived by taste.
C) the responses of people to food products as perceived by touch.
D) the responses of people to food products as perceived by smell.
E) all of the above answers are correctf. none of the above answers is correct

Question 17

The viscosity of fluids can determine all of the following except

A) how easily guacamole dip is deposited on tortilla chips.
B) how smoothly mayonnaise spreads onto a slice of bread.
C) how long a tomato will hold its shape.
D) how tender a pie pastry feels to the teeth.

Question 18

In objective evaluations

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 are used to document the characteristics of food preparation using humans as taste testers.

Question 19

Which of the following chemical tests measures the degree of unsaturation in fats?

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

Question 20

Which of the following would be used to test for sensitivity?

A) triangle
B) duo-trio
C) threshold
D) all of the above answers are correct

Question 21

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

Question 22

Males can usually detect sweetness better than females.

Question 23

Objective analytical tests are usually conducted by an untrained panel that evaluates food products through either discriminative or descriptive testing.

Question 24

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

Question 25

Matching: Physical Tests for Food Evaluation
Definition choices:
a.used to measure mineral content
b.measures the concentration of various organic compounds, especially sugar
c.measures the consistency of batters and other viscous foods
d.measures color by detecting the amount and wavelength of light transmitted through a solution
e.measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
line-spread test

Question 26

Matching: Physical Tests for Food Evaluation
Definition choices:
a.used to measure mineral content
b.measures the concentration of various organic compounds, especially sugar
c.measures the consistency of batters and other viscous foods
d.measures color by detecting the amount and wavelength of light transmitted through a solution
e.measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
atomic absorption

Question 27

The Association of Official Analytical Chemists (AOAC)International publishes a book on chemical tests.

Question 28

When scoring/evaluating for consumer testing with children, "smiley" or "frowny" faces can be used for scoring in lieu of the hedonic scale.

Question 29

Matching: Physical Tests for Food Evaluation
Definition choices:
a.used to measure mineral content
b.measures the concentration of various organic compounds, especially sugar
c.measures the consistency of batters and other viscous foods
d.measures color by detecting the amount and wavelength of light transmitted through a solution
e.measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
spectrophotometer

Question 30

Objective tests conducted for research and development (R&D)rely on the opinions of highly trained individuals.

Question 31

Matching: Physical Tests for Food Evaluation
Definition choices:
a.used to measure mineral content
b.measures the concentration of various organic compounds, especially sugar
c.measures the consistency of batters and other viscous foods
d.measures color by detecting the amount and wavelength of light transmitted through a solution
e.measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
shortometer

Question 32

Whether or not a person prefers a certain aspect of a food is a focus of effective testing.

Question 33

Human taste panels are required to evaluate products using various types of established scientific objective tests.

Question 34

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

Question 35

Matching: Physical Tests for Food Evaluation
Definition choices:
a.used to measure mineral content
b.measures the concentration of various organic compounds, especially sugar
c.measures the consistency of batters and other viscous foods
d.measures color by detecting the amount and wavelength of light transmitted through a solution
e.measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
polarimeter