2025 Trude Bauler Objective Flashcards
The food people choose depends largely on
a) Quantity
b) Nutrient Value
c) Quality
d) Taste
C
Which of the following are not aspects of food quality?
a) Appearance
b) Flavor
c) Texture
d) Price
D
A person’s health can affect how food tastes
a) True
b) False
A
Warm foods generally taste
a) Stronger and Sweeter
b) Bland
c) Salty
d) Bitter
A
Which of the following is not a common type of sensory testing?
a) Discrimination or Difference Test
b) Descriptive Tests
c) Acceptance\ Preference Test
d) Texture\Color Tests
D
If trained panelists are testing different tea blends or flavor bases, they have more experience than a\an
a) Average consumer
b) Commercial consumer
c) Commercial Chef
d) None
A
In a triangle test each panelist is given (blank) examples
a) 6
b) 3
c) 4
d) 2
B
(blank), (blank), or (blank) tests are used to determine whether a specific consumer group likes or prefers a particular product
a) Color, Taste, or Texture
b) Nutrient Value, Demand, or Supply
c) Effective, Acceptance, or Preference
d) Acceptance, Quality, Descriptive
C
Which of the following tests usually carried out by a small group of highly trained panelists?
a) Ranking Tests
b) Descriptive Tests
c) Likeability Tests
d) Duo-trio Tests
B
Involves use of a physical and chemical techniques to evaluate food quality instead of variable human sensory organs
a) Mouthfeel
b) Plasticity
c) Descriptive Tests
d) Objective Evaluation
D
Two-phase system with a solid continuous phase, and a liquid dispersed phase
a) Gel
b) Cellulose
c) Pectic Acid
d) Pectin
A
Which is not a main characteristic of gums?
a) Rich in galactose
b) Form viscous solutions
c) most do not gel
d) None
D
Pectic substances include
a) Protopectin
b) Pectinic Acid
c) Pectic Acid
d) All
D
To form a pectin gel the following must occur:
a) Attraction of pectin molecules for water must be decreased
b) Attraction of pectin molecules for each other must increase
c) A & B
d) None
C
During the boiling process sucrose is converted to (blank) sugar
a) Confectioners
b) Invert
c) Liquid
d) Overt
B
Examples of seed gums include
a) Peppermint
b) Guar Gum
c) Locust Bean Gum
d) B & C
D
The ability of molecules to come close enough to each other in a space to interact or fit together
a) Steric Fit
b) Junction Zone
c) Hydrocolloid
d) Sol or Dispersion
A
What components make up water?
a) 2 hydrogen, 1 oxygen
b) 2 helium, 1 oxygen
c) 2 oxygen, 1 hydrogen
d) 1 hydrogen, 1 oxygen
A
Each hydrogen atom is slightly positively charged and each oxygen slightly negatively charged therefor forming (blank) bonds.
a) Covalent
b) Hydro
c) Chemical
d) Hydrogen
D
Coffee is an example of a food product that is
a) Ground
b) Freeze-dried
c) Processed
d) Raw
B
Even when water comes to a rapid boil in high altitude locations, the
temperature is not as hot as rapidly boiling water at sea level.
a) True
b) False
A
Which of the following is an example of polar molecules?
a) Salt
b) Pepper
c) Sugar
d) None of the above
C
Water that cannot be extracted easily is
a) Standing water
b) Free Water
c) Flowing Water
d) Bound Water
D
Common food preservation techniques are
a) Freezing and Drying
b) Canning
c) Refrigeration
d) Air-tight containers
A
Contains one to four grains per gallon, no mineral salts, some organic matter.
a) Bound Water
b) Soft Water
c) Hard Water
d) Free Water
B
Water has a pH of
a) 14
b) 10
c) 1
d) 7
D
Water is essential for life and makes up the major part of living tissue?
a) True
b) False
A
The control of water level in foods is an important aspect of
a) Food quality
b) Food quantity
c) Food production
d) Shelf life
A
Water also may be in foods such as pectin gels, fruits and vegetables.
a) Enclosed
b) Environmental
c) Entrapped
d) Evaporated
C
Starches dissolve and do not settle downward.
a) True
b) False
B
Starch grain of long chain glucose polymers in an organized pattern.
a) Dextrin
b) Cel
c) Granule
d) Gelation
C
A two-phase system with a solid dispersed in a liquid continuous phase.
a) Gel
b) Sol
c) Starch
d) Granule
B
sauces have widespread applications in cooking.
a) Red
b) White
c) Meat
d) Plant Based
B
Spherical
a) Aggregates
b) Agitators
c) Regurgitators
d) None of the Above
of starch granules contain open porous spaces.
A
starch may offer an alternative to other modified starches used in the
food industry as it provides a very high viscosity immediately upon agitation.
a) Potato
b) Pea
c) Bread
d) Rice
B
Sugar is a common separating agent used for a mixture.
a) Sweetened
b) Thicker
c) Bitter
d) Thinner
A
Dextrin is glucose polymers, a product of the late stages of starch hydrolysis.
a) True
b) False
B
Starch is polysaccharide.
a) Organic
b) Processed
c) Plant
d) Animal
C
Tempering involves the technique of
adding small amounts of hot starch
to eggs in a recipe to gradually raise the temperature.
a) Quickly
b) Slowly
c) Evenly
d) Intermittently
B
Waxy varieties of starch are commonly used in the preparation of pie fillings to
thicken but not gel.
a) True
b) False
A
Sugar containing an aldehyde group monosaccharide - single sugar unit.
a) Anomers
b) Dextrins
c) Ketose
d) Aldose
D
Carbohydrates come in various
a) Shapes and sizes
b) Textures and sizes
c) Shapes and colors
d) Smells and Tastes
A
Sugars on heating, giving a brown color.
a) Oxidize
b) Caramelize
c) Solidify
d) Liquify
B
The yeast feeds on the
leavening agent and causes bread dough to rise producing carbon dioxide which is the
a) Salt
b) Sugar
c) Flour
d) Water
B
is a combination of taste and smell and is largely subjective.
a) Ingredients
b) Recipes
c) Flavor
d) Appeal
C
The specific product order and random numbers seen by each panelist are
detailed on a master sheet to ensure that the test design is carried out correctly.
a) True
b) False
A
Panelists are asked to cieanse their palate before each sample by taking a bite of and a sip of
a) Cracker, Tea
b) Cracker, Coffee
c) Cracker, Water
d) Bread, Tea
C
An objective test measures many attributes of a food rather than the overall quality of the product.
a) True
b) False
B
An example of Newtonian liquids include
a) Water
b) Sugar Syrups
c) Wine
d) All of the Above
D
Panelist rate a sample on a hedonic scale from “dislike extremely” to “like
extremely” is considered what type of test:
a) Duo-Trio Test
b) Descriptive Test
c) Likeability Test
d) Ballot Test
C
