Chapter 14-sensory evaluation of food

Question 1

what are the three reasons for evaluating food

Answer 1

• describe the quality of the food
• determine how different are the products
• to measure how well likes a food is

Question 2

what are the two ways of evaluating food

Answer 2

qualitative analysis and quantitative analysis

Question 3

what are sensory ways to evaluate food (6)

Answer 3

taste, flavour, temperature, smell, appearance and texture

Question 4

three examples of descriptive words for taste

Answer 4

bitter, salty and spicy

Question 5

three examples of descriptive words for flavour

Answer 5

nutty, mild, strong

Question 6

three examples of descriptive words for temperature

Answer 6

cold, hot, lukewarm

Question 7

three examples of descriptive words for smell

Answer 7

aromatic, burnt, rancid

Question 8

three examples of descriptive words for appearance

Answer 8

burnt, round and thin

Question 9

three examples of descriptive words for texture

Answer 9

crispy, crumbly, fluffy and hard

Question 10

define viscosity

Answer 10

viscosity refers to the liquids resistance to flow

Question 11

4 ways to conduct a fair evaluation

Answer 11

• ensure the environment is condusive for the tasters (bright enough for them to judge the appearance)
• the tasters should be in good health ( flu and dental problems might change the way they taste things)
• there should not be any other strong odour in the room (the presence of durian might affect their smelling ability as durian has a pungent smell)
• the smaples should be labelled properly with three digit numbers that dont repeat thrice or is consecutive numbers to prevent biaseness

Question 12

what are two classification of appearance

Answer 12

colour and shape