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Other, Instructional Technology
11th -
12thgrade
Sensory properties of food
20 questions
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- 1. Multiple Choice
Refers to the sensory properties of food such as appearance, aroma, flavour and texture
organogenesis
organic
organoleptic
organomegaly
- 2. Fill in the Blank
Types of food/quality of ingredients, Chemical and physical changes during cooking, Sensory properties of food and Perceptions of food we eat are - Considerations that ______________ the senses and our reaction to food
- 3. Fill in the Blank
The four basic tastes include sweet, sour, salty and....
- 4. Fill in the Blank
Which newly included term for categorising the taste of food, is NOT one of the four basic tastes?
- 5. Multiple Choice
The umami taste is associated three the following foods
tomatoes
oranges
strawberries
parmesan cheese
- 6. Fill in the Blank
What type of cells in our body are associated with assessing the aroma of food?
- 7. Multiple Choice
Mouthfeel is the way the food feels against the skin on the inside of the mouth. Which sensory property does mouthfeel assess?
Appearance
Flavour
Aroma
Texture
- 8. Fill in the Blank
What are the two ways of analysing or testing food products?
- 9. Multiple Choice
Which two words would best reflect what a quantitative test relates to?
sensory
quantity
measurable
appeal
- 10. Multiple Choice
Which two words would best reflect what a qualitative test relates to?
sensory
quantity
measurable
appeal
- 11. Multiple Choice
Which of the following would measured by a qualitative test?
weight
aroma
viscosity
flavour
appeal
- 12. Multiple Choice
Which of the following would measured by a quantitative test?
weight
aroma
viscosity
flavour
nutrient content
- 13. Multiple Choice
If my test of a cupcake was "Measuring size" and recording the circumference of a cupcake, I would be carrying out which type of test?
qualitative
quantitative
- 14. Multiple Choice
Usually one of three types of sensory tests are used to assess the qualitative aspects of a food. Which of the following describes a profiling test?
To try to determine whether consumers can tell how the products are not the same
To give a more detailed description of the sensory properties of the product
To try to establish how much or how little the testers liked or disliked a given product
- 15. Multiple Choice
Usually one of three types of sensory tests are used to assess the qualitative aspects of a food. Which of the following describes a preference test?
To try to determine whether consumers can tell how the products are not the same
To give a more detailed description of the sensory properties of the product
To try to establish how much or how little the testers liked or disliked a given product
- 16. Multiple Choice
Usually one of three types of sensory tests are used to assess the qualitative aspects of a food. Which of the following describes a difference test?
To try to determine whether consumers can tell how the products are not the same
To give a more detailed description of the sensory properties of the product
To try to establish how much or how little the testers liked or disliked a given product
- 17. Multiple Choice
Hedonic (relating to pleasure) descriptors are preference tests used by companies to assess the pleasure the food gives them. Which of the following are hedonic tests?
Participants use a range facial descriptors ranging from very unhappy to smiling broadly
Three samples of products are presented for tasting with one being different
Describing the food using terms such as delicious, yummy, foul, good, revolting...
Food is rated on a 9 point scale with 5 being a neutral reaction
- 18. Multiple Choice
Difference tests are used by companies to assess the differences between two food products. Data analysis takes place to determine significant difference. Which of the following are difference tests?
Describing the food using terms such as delicious, yummy, foul, good, revolting...
Three samples of products are presented for tasting with one being different
Three samples are the same and two are different form the three and each other. Samples are presented randomly and the tasters decide which sample are the same
- 19. Multiple Choice
When a food manufacturer wants to find out about the specific properties of a product, often in comparison to a rival product, they may conduct a profiling test. What types of things may be assessed in the profiling test for lasagne?
Chewy
Salty flavour
Seasoning
Dry
Fatty
- 20. Multiple Choice
Three samples of products are presented for tasting with one being different. Test panel members are asked about the characteristics of the samples. What is this test called?
Profiling test
Triangle test
Two out of five test
Preference test
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