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Test Bank[1]
for Chapter – 2 Food Evaluation
Key
to question information:
ANS = correct answer; DIF = question difficulty; REF = page reference
Multiple Choice
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.
ANS: b DIF: Knowledge-based REF: 23
2. 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.
ANS: c DIF: Knowledge-based REF: 23|26
3. 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 correct
f. none of the above answers is correct
ANS: f DIF: Knowledge-based REF: 23
4. Hedonic testing relates to
a. pleasure.
b. selecting the preferred sample.
c. paired preference testing.
d. all of the above answers are correct
ANS: a DIF: Knowledge-based REF: 24
5. 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
ANS: d DIF: Knowledge-based REF: 24|25
6. 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
ANS: c DIF: Knowledge-based REF: 24
7. 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
ANS: c DIF: Knowledge-based REF: 24
8. 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
ANS: b DIF: Knowledge-based REF: 24
9. _____ 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
ANS: b DIF: Knowledge-based REF: 24|25
10. General taste panels usually consist of at
least _____ individuals.
a. 2
b. 5
c. 7
d. 10
e. 13
ANS: b DIF: Knowledge-based REF: 25
11. 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
ANS: b DIF: Knowledge-based REF: 25
12. 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
ANS: a DIF: Knowledge-based REF: 26
13. 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.
ANS: b DIF: Knowledge-based REF: 26
14. 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.
ANS: c DIF: Knowledge-based REF: 27
15. 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
ANS: a DIF: Knowledge-based REF: 26
16. 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.
ANS: d DIF: Knowledge-based REF: 26
17. 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
ANS: b DIF: Knowledge-based REF: 28
18. Which instrument or test would be used to
observe microorganisms in food?
a. microscope
b. atomic absorption
c. shortometer
d. viscometer (or viscosimeter)
ANS: a DIF: Knowledge-based REF: 27
19. 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
ANS: d DIF: Knowledge-based REF: 26
20. 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.
ANS: c DIF: Knowledge-based REF: 24
True/False
1. Objective tests conducted for research and
development (R&D) rely on the opinions of highly trained individuals.
ANS: F DIF: Knowledge-based REF: 23|26
2. Human taste panels are required to evaluate
products using various types of established scientific objective tests.
ANS: F DIF: Knowledge-based REF: 23
3. Regarding sensory testing, affective tests
are used to detect “differences.”
ANS: F DIF: Knowledge-based REF: 23-25
4. In regards to subjective testing, effective
tests are used to detect “individual preferences.”
ANS: F DIF: Knowledge-based REF: 24|25
5. When scoring/evaluating for consumer testing
with children, “smiley” or “frowny” faces can be used for scoring in lieu of
the hedonic scale.
ANS: T DIF: Knowledge-based REF: 24
6. Males can usually detect sweetness better
than females.
ANS: F DIF: Knowledge-based REF: 25
7. Whether or not a person prefers a certain
aspect of a food is a focus of effective testing.
ANS: F DIF: Knowledge-based REF: 25
8. Objective analytical tests are usually
conducted by an untrained panel that evaluates food products through either
discriminative or descriptive testing.
ANS: F DIF: Knowledge-based REF: 25
9. The Association of Official Analytical
Chemists (AOAC) International publishes a book on chemical tests.
ANS: T DIF: Knowledge-based REF: 27
10. The nature, concentration, and temperature of a
liquid all affect its viscosity.
ANS: T DIF: Knowledge-based REF: 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
1. polarimeter
2. shortometer
3. atomic absorption
4. spectrophotometer
5. line-spread test
Key:
1. ANS: b DIF:
Knowledge-based REF:
27
2. ANS: e DIF:
Knowledge-based REF:
27
3. ANS: a DIF:
Knowledge-based REF:
27
4. ANS: d DIF:
Knowledge-based REF:
27
5. ANS: c DIF:
Knowledge-based REF:
27
Discussion
1. Define objective and subjective evaluation of
foods. Give several examples of tests of each type, explaining the differences
between them.
ANS: See pp. 23-28.
DIF:
Application-based REF:
23-28
2. 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.
ANS: See pp. 23-25.
DIF:
Application-based REF:
23-25
3. 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, etc. Include discussion of any
problems or issues that you might anticipate.
ANS: See pp. 25-26.
DIF: Application-based REF:
25-26
4. 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.
ANS: See pp. 26-27.
DIF:
Application-based REF:
26-27
5. 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.
ANS: See pp. 27-28.
DIF:
Application-based REF:
27-28
Ready-to-Use Chapter 2 Test
Multiple Choice
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.
2. 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.
3. 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 correct
f. none of the above answers is correct
4. Hedonic testing relates to
a. pleasure.
b. selecting the preferred sample.
c. paired preference testing.
d. all of the above answers are correct
5. 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
6. 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
7. 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
8. 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
9. _____ 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
10. General taste panels usually consist of at
least _____ individuals.
a. 2
b. 5
c. 7
d. 10
e. 13
11. 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
12. 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
13. 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.
14. 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.
15. 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
16. 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.
17. 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
18. Which instrument or test would be used to
observe microorganisms in food?
a. microscope
b. atomic absorption
c. shortometer
d. viscometer (or viscosimeter)
19. 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
20. 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.
True/False
1. Objective tests conducted for research and
development (R&D) rely on the opinions of highly trained individuals.
2. Human taste panels are required to evaluate
products using various types of established scientific objective tests.
3. Regarding sensory testing, affective tests
are used to detect “differences.”
4. In regards to subjective testing, effective
tests are used to detect “individual preferences.”
5. When scoring/evaluating for consumer testing
with children, “smiley” or “frowny” faces can be used for scoring in lieu of
the hedonic scale.
6. Males can usually detect sweetness better
than females.
7. Whether or not a person prefers a certain
aspect of a food is a focus of effective testing.
8. Objective analytical tests are usually
conducted by an untrained panel that evaluates food products through either
discriminative or descriptive testing.
9. The Association of Official Analytical
Chemists (AOAC) International publishes a book on chemical tests.
10. The nature, concentration, and temperature of a
liquid all affect its viscosity.
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
1. polarimeter
2. shortometer
3. atomic absorption
4. spectrophotometer
5. line-spread test
Discussion
1. Define objective and subjective evaluation of
foods. Give several examples of tests of each type, explaining the differences
between them.
2. 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.
3. 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, etc. Include discussion of any
problems or issues that you might anticipate.
4. 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.
5. 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.
[1]
By Dr. Joan Aronson of New York University. A ready-to-use test (the same
questions reformatted for printing out as a test) is provided at the end of
this document.
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