Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

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

Question 3

Matching: Physical Tests for Food Evaluation
Definition choices:
-shortometer

Accepted Answer

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 
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 E

Question 4

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

Question 5

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

Accepted Answer

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

Question 6

Rheology is

Accepted Answer

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 
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 7

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

Accepted Answer

A) True 
 B)False

Question 8

Matching: Physical Tests for Food Evaluation
Definition choices:
-polarimeter

Accepted Answer

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 
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

Question 9

General taste panels usually consist of at least _____ individuals.

Accepted Answer

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

Question 10

The best time for taste panels to sample food is

Accepted Answer

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

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

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

Question 14

Objective analysis measures

Accepted Answer

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
F)none of the above answers is correct 
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
F)none of the above answers is correct

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

A) True 
 B)False

Question 17

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

Accepted Answer

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 
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 18

The viscosity of fluids can determine all of the following except

Accepted Answer

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. 
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 19

Hedonic testing relates to

Accepted Answer

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

Question 20

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 document 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 document the characteristics of food preparation.

Exam 2: Food Evaluation

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

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

Matching: Physical Tests for Food Evaluation Definition choices: -shortometer

In objective evaluations

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

Rheology is

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

Matching: Physical Tests for Food Evaluation Definition choices: -polarimeter

General taste panels usually consist of at least _____ individuals.

The best time for taste panels to sample food is

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

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

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

Objective analysis measures

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

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

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

The viscosity of fluids can determine all of the following except

Hedonic testing relates to

Subjective evaluation is

Food Selection

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Pastries and Pies

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