Question 1

Sweetness is an aspect that contributes to mouthfeel.

Accepted Answer

A) True 
 B)False

Question 2

The basic taste that is the most recent one to be recognized is:

Accepted Answer

A)  Bitter 
B)  Umami 
C)  Sour 
D)  Sukiyaki 
E)  Tsunami 
A)  Bitter 
B)  Umami 
C)  Sour 
D)  Sukiyaki 
E)  Tsunami

Question 3

Flavors sometimes can be modified by:

Accepted Answer

A)  Adding sweeteners 
B)  Flavor potentiators 
C)  Flavor inhibitors 
D)  B and C 
E)  A, B, and C 
A)  Adding sweeteners 
B)  Flavor potentiators 
C)  Flavor inhibitors 
D)  B and C 
E)  A, B, and C

Question 4

A sensory evaluation laboratory would involve:

Accepted Answer

A)  Direct access through a small door to the food preparation laboratory 
B)  Lighting to avoid bias from color perception 
C)  Separate booths for each judge 
D)  Temperature and humidity control 
E)  All of the above 
A)  Direct access through a small door to the food preparation laboratory 
B)  Lighting to avoid bias from color perception 
C)  Separate booths for each judge 
D)  Temperature and humidity control 
E)  All of the above

Question 5

A paired comparison test involves the following number of samples:

Accepted Answer

A)  Two 
B)  Three 
C)  Four 
D)  Five or more 
E)  Any of the above 
A)  Two 
B)  Three 
C)  Four 
D)  Five or more 
E)  Any of the above

Question 6

Capsaicinoids create a burning sensation.

Accepted Answer

A) True 
 B)False

Question 7

Four basic tastes are sweet, salty, sour, and bitter.

Accepted Answer

A) True 
 B)False

Question 8

Flavor is detected by:

Accepted Answer

A)  Olfactory receptors 
B)  Taste buds 
C)  Sublingual receptors 
D)  A and B 
E)  B and C 
A)  Olfactory receptors 
B)  Taste buds 
C)  Sublingual receptors 
D)  A and B 
E)  B and C

Question 9

For taste to be perceived, the compound needs to be dissolved on the tongue.

Accepted Answer

A) True 
 B)False

Question 10

Paired comparison is classified as a difference test.

Accepted Answer

A) True 
 B)False

Question 11

Increasing salt:

Accepted Answer

A)  Increases sweetness and sourness 
B)  Increases sweetness and decreases sourness 
C)  Decreases sweetness and increases sourness 
D)  Decreases sweetness and sourness 
A)  Increases sweetness and sourness 
B)  Increases sweetness and decreases sourness 
C)  Decreases sweetness and increases sourness 
D)  Decreases sweetness and sourness

Question 12

Rods are more sensitive to dim light than cones.

Accepted Answer

A) True 
 B)False

Question 13

Quantitative descriptive analysis can be done by an untrained panel.

Accepted Answer

A) True 
 B)False

Question 14

Odor is perceived through

Accepted Answer

A)  Epithelium 
B)  Gustatory cells 
C)  Olfactory cells 
D)  Papillae 
E)  Tongue 
A)  Epithelium 
B)  Gustatory cells 
C)  Olfactory cells 
D)  Papillae 
E)  Tongue

Question 15

Sensory or subjective evaluation of food consists of :

Accepted Answer

A)  Relating tests by objective means with human sensory judgments 
B)  Testing foods so that objective printouts of information are available 
C)  Use of instrumentation to detect differences in foods 
D)  Using human sensory organs to judge appearance and flavor of foods 
E)  A and D 
A)  Relating tests by objective means with human sensory judgments 
B)  Testing foods so that objective printouts of information are available 
C)  Use of instrumentation to detect differences in foods 
D)  Using human sensory organs to judge appearance and flavor of foods 
E)  A and D

Question 16

Aspects considered in describing mouthfeel include:

Accepted Answer

A)  Astringency 
B)  Crispness 
C)  Spiciness 
D)  Viscosity 
E)  All of the above 
A)  Astringency 
B)  Crispness 
C)  Spiciness 
D)  Viscosity 
E)  All of the above

Question 17

In between tasting tomato juice with different herbs, you should take a sip of
Coke to clear the palate.

Accepted Answer

A) True 
 B)False

Question 18

The difference test with the least likelihood of simply guessing correctly is:

Accepted Answer

A)  Triangle test 
B)  Duo-trio 
C)  Blindfold 
D)  Preference 
E)  Mono-duo 
A)  Triangle test 
B)  Duo-trio 
C)  Blindfold 
D)  Preference 
E)  Mono-duo

Question 19

Threshold level is the level needed to:

Accepted Answer

A)  Make a flavor acceptable 
B)  Detect a taste 
C)  Enhance a taste 
D)  Process a food 
E)  None of these 
A)  Make a flavor acceptable 
B)  Detect a taste 
C)  Enhance a taste 
D)  Process a food 
E)  None of these

Question 20

Taste buds sensing specific tastes are concentrated in certain locations on the tongue.

Accepted Answer

A) True 
 B)False

Exam 20: Sensory Evaluation

Sweetness is an aspect that contributes to mouthfeel.

The basic taste that is the most recent one to be recognized is:

Flavors sometimes can be modified by:

A sensory evaluation laboratory would involve:

A paired comparison test involves the following number of samples:

Capsaicinoids create a burning sensation.

Four basic tastes are sweet, salty, sour, and bitter.

Flavor is detected by:

For taste to be perceived, the compound needs to be dissolved on the tongue.

Paired comparison is classified as a difference test.

Increasing salt:

Rods are more sensitive to dim light than cones.

Quantitative descriptive analysis can be done by an untrained panel.

Odor is perceived through

Sensory or subjective evaluation of food consists of :

Aspects considered in describing mouthfeel include:

In between tasting tomato juice with different herbs, you should take a sip of Coke to clear the palate.

The difference test with the least likelihood of simply guessing correctly is:

Threshold level is the level needed to:

Taste buds sensing specific tastes are concentrated in certain locations on the tongue.

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

Objective Evaluation

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