Question 1

Distinguish between/among the following terms:

Accepted Answer

Sensory and objective evaluation - [Both

Question 2

The number of taste buds increases with age.

Accepted Answer

A) True 
 B)False

Question 3

Mouthfeel is made up of :

Accepted Answer

A)  Color 
B)  Flavor 
C)  Odor 
D)  Textural qualities 
E)  Both smell and taste 
A)  Color 
B)  Flavor 
C)  Odor 
D)  Textural qualities 
E)  Both smell and taste

Question 4

Flavor profile method is:

Accepted Answer

A)  A technique for sensory evaluation 
B)  An objective evaluation technique 
C)  Done using an untrained panel 
D)  A and C 
E)  None of these. 
A)  A technique for sensory evaluation 
B)  An objective evaluation technique 
C)  Done using an untrained panel 
D)  A and C 
E)  None of these.

Question 5

The type of taste panel used for laboratory research is:

Accepted Answer

A)  Naïve 
B)  Consumer 
C)  Market 
D)  Trained 
E)  Tested 
A)  Naïve 
B)  Consumer 
C)  Market 
D)  Trained 
E)  Tested

Question 6

In evaluating foods, the scorecard should be set up so that you taste the food first to evaluate flavor and tenderness and then move to the outside evaluation of shape.

Accepted Answer

A) True 
 B)False

Distinguish between/among the following terms:

The number of taste buds increases with age.

Mouthfeel is made up of :

Flavor profile method is:

The type of taste panel used for laboratory research is:

In evaluating foods, the scorecard should be set up so that you taste the food first to evaluate flavor and tenderness and then move to the outside evaluation of shape.

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

Filters

Exam 20: Sensory Evaluation

Distinguish between/among the following terms:

The number of taste buds increases with age.

Mouthfeel is made up of :

Flavor profile method is:

The type of taste panel used for laboratory research is:

In evaluating foods, the scorecard should be set up so that you taste the food first to evaluate flavor and tenderness and then move to the outside evaluation of shape.

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

Filters