Deck 2: Food Evaluation

Question 1

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 2 hours before testing
C) are nonsmokers
D) are of an equal distribution in gender
E) All of these answers are criteria for a general taste panel.

Answer 1

B

Question 2

Flavor and texture profiles are two types of ______ tests.

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

Answer 2

B

Question 3

Relative viscosity compares the rate of a liquid's flow against

A) air.
B) solid matter.
C) vapor.
D) a reference liquid.

Answer 3

D

Question 4

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

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

Question 5

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 documents the characteristics of food preparation.

Question 6

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

Question 7

A threshold test is an example of a

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

Question 8

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

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

Question 9

Objective analysis measures food characteristics as identified by

A) humans.
B) laboratory animals.
C) laboratory instruments.
D) a and c.
E) a and b.

Question 10

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

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

Question 11

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

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

The two basic types of sensory tests are

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

Question 14

_________ 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.

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

Question 15

General taste panels usually consist of at least _____ individuals.

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

Question 16

Rheology is the study of

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

Question 17

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

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

Question 18

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

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

Question 19

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 20

The most common analytical tests are

A) triangle.
B) unilateral.
C) uni-duo.
D) duo-trio.
E) a and d.
F) a and c.
G) b and d.

Question 21

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

Question 22

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

Question 23

Give two different real-life examples of how a food company might use subjective evaluation of foods. Give several examples of tests of each type, explaining the differences between them.

Question 24

Design a product score sheet to be used by both adults and children for the pecan brownies that you plan to sell and distribute to Whole Foods grocery stores. You will use the results of this affective testing to prove to Whole Foods that your product belongs in their stores.

Question 25

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

Question 26

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

Question 27

Suppose that you are interested in interviewing for a job that you saw offered on your school's job website. It is for a commercial laboratory that conducts chemical tests for food evaluation. Before the interview, you want to familiarize yourself with the variety of chemical tests. Describe several examples of chemical tests, explain what they measure and how, and discuss where and in what context they would be used.

Question 28

Effective tests are designed to identify common likes and dislikes.

Question 29

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.

Question 31

You have been asked by the manager of your school cafeteria to design and conduct a taste panel for their new macaroni and cheese recipe. Describe the general guidelines that you are going to follow when setting up and conducting this taste panel. Consider seating arrangements, room temperature and lighting, time of tastings, portion sizes and containers, potential additional water and food needed, and so on. Include discussion of any problems or issues that you might anticipate.

Question 32

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

Question 33

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

Question 34

Suppose that you are hired as a consultant by a new start-up bakery that is owned by a friend of yours. He would like you to conduct physical testing for the following new food items that he would like to introduce to the public in the near future: chocolate chip cookies, vanilla pudding, cheddar cheese crackers, carrot cake cupcakes with cream cheese frosting, and banana protein shakes. For each of these food items, please state which physical test(s) you would plan to conduct and explain the reasoning behind why the tests that you selected are needed.

Question 35

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

Question 36

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