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FCE Chapter 2 > Evaluation of Food > Flashcards

Evaluation of Food Flashcards

1
Q

What is a sensory evaluation?

A

Sensory evaluation is the process of evaluating food using the human senses of sight, smell, taste and touch.

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2
Q

How is sensory evaluation carried out in the food industry?

A

Through the use of human senses of sight, smell, taste and touch as well as through the use of machines and equipment.

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3
Q

State the reasons for conducting a sensory evaluation by food companies.

A
  1. Carrying out research and developing new food products.
  2. Improving the existing line of food products.
  3. Complying with quality assurance standards.
  4. Determining consumer acceptance of new food products.
  5. Comparing with competitors’ products.
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4
Q

State the criteria for evaluating food; or

How do we judge the quality of a dish or food item?

A
  1. Through sensory evaluation, i.e. appearance, flavour, texture.
  2. Through nutritional tools, i.e. nutritive value.
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5
Q

How is food evaluated through sight?

A

Food is evaluated through appearance, i.e. it is evaluated for its colour, size, shape and consistency.

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6
Q

Give examples of how colour is described.

A

Golden brown muffin, bright red tomato, lime green kiwi, orange.

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7
Q

Give examples of how size is described.

A

Small, medium, large.

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8
Q

Give examples of how shape is described.

A

Oval egg, rectangular biscuit, round watermelon, flat pizza.

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9
Q

Give examples of how consistency is described.

A

Thick honey, smooth yoghurt, lumpy potatoes, foamy milk.

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10
Q

What can our sense of smell detect?

A

Gaseous particles released by food.

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11
Q

What can our taste buds on the tongue distinguish?

A

They are able to distinguish the four basic taste profiles: sour (e.g. lime), bitter (e.g. bittergourd) , sweet (e.g. honey) or salty (soya sauce).

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12
Q

What is the flavour of food made up up?

A

The senses of smell and taste combine to make up the flavour of the food.

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13
Q

How can curry be described?

A

Spicy

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14
Q

How can seafood be described?

A

Fishy

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15
Q

Besides the four basic tastes, what other flavour can the taste buds on the tongue detect?

A

Umami

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16
Q

How can texture be assessed?

A

By chewing the food in your mouth or touching the food with your fingers.

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17
Q

What is mouthfeel?

A

It is the sensation of food within the mouth when we bite and chew food.

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18
Q

What are some words that can be used to describe texture?

A
  1. crispy (potato chips)
  2. crunchy (apples)
  3. greasy (butter)
  4. creamy (milk)
  5. silky (tofu / beancurd)
  6. lumpy (oatmeal)
  7. smooth (yoghurt)
  8. sticky (honey)
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19
Q

Besides the use of sensory evaluation, what is another important criteria used when we evaluate food?

A

Nutritional value is another important criteria when we evaluate food.

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20
Q

What can nutritional tools help us to determine and assess?

A

It can help us determine and assess the nutritional content of food.

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21
Q

What is a food composition table?

A

It is an example of a nutritional tool. It tells us the amount of energy and nutrients contained in a specific details.

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22
Q

Name another source where we can obtain information on the amount of energy and nutrients found in a food product.

A

Nutrition information panel.

23
Q

What is the use of the nutrition information panel?

A

It helps us in determining the nutritive value of a food product.

24
Q

Where can a nutrition information panel be found?

A

On a food label.

25
Q

List the types of tests used in sensory evaluation.

A
  1. Rating test
  2. Paired comparison
  3. Ranking test
  4. Sensory profile
26
Q

How can the ranking test be carried out?

A

Two different ways:

  1. Testers rank food samples in order of their preference. This test can be used to find out the popularity of each food sample.
  2. Testers rank food samples according to one aspect, such as sweetness, saltiness or crispiness.
27
Q

How is paired comparison carried out?

A

In this test, two food samples are given. The tester will compare one aspect of two food samples, such as sweet, sour, crispy and creamy.

28
Q

What is the paired comparison test used to find out?

A

Which food sample is more spicy, sweeter, more sour, etc.

29
Q

How is the rating test conducted?

A

Testers rate each food sample according to a scale.

30
Q

What is the rating test used to find out?

A

How much individuals like or dislike a food product.

31
Q

How is the sensory profile test conducted?

A

Testers rate the intensity of each sensory property using a scale.

32
Q

What is the sensory profile test used to find out?

A

To evaluate the sensory properties of one or more food samples.

33
Q

How can the results of a sensory profile test be presented?

A

With the use of a star diagram.

34
Q

What can a star diagram be used for?

A

To compare the sensory properties (e.g. taste, aroma, appearance) of two or more food samples.

35
Q

How is the star diagram read / interpreted?

A

The further a point is from the centre, the stronger is that sensory property.

36
Q

List the factors to be considered when improving a dish or meal, e.g. to make it healthier or more interesting.

A
  1. Methods of cooking
  2. Use of ingredients
  3. Presentation of food
  4. Flavouring
37
Q

What is the advantage of using healthier methods of cooking?

A

The dish will have a healthier nutritional content.

38
Q

List some healthier methods of cooking.

A

Baking and steaming use less oil, thus keeping the fat content low.

39
Q

What is the advantage of having shorter cooking times?

A

The dish is healthier as less amounts of nutrients are lost in the process.

40
Q

What can different cooking methods create?

A

A variety of textures, e.g. steaming makes the food soft and moist, while baking gives a dry texture and a brown coloured crust on the surface of food.

41
Q

Give examples of ingredients that are high in saturated fat.

A

Cream, coconut milk

42
Q

Give examples of ingredients that are low in fat.

A

Low fat milk, yoghurt

43
Q

What can ingredients high in saturated fat, e.g. cream and coconut milk be substituted with?

A

Low fat milk, yoghurt

44
Q

Should the use of processed foods be limited?

A

Yes

45
Q

Why should processed foods be combined with fresh ingredients like fruits and vegetables?

A

So that the use of processed food is limited.

46
Q

Why should more fruits and vegetables be used?

A

To help increase the dietary fibre content of the dish, and to add more variety in texture and colour.

47
Q

Give some examples of healthier ingredients.

A

Low fat milk, fruits and vegetables

48
Q

Why should garnishes be added?

A

To make the dish look more appealing and enticing.

49
Q

Give some examples of garnishes.

A

Parsley, chilli, spring onions, mint leaves, fried shallots, chopped coriander, carrot, tomato, cucumber and vegetable flower carvings.

50
Q

What is the advantage of using coloured plates and bowls?

A

To bring out the attractiveness of the food or dish.

51
Q

What should attention be paid to the layout of the table?

A

The cutlery layout for Asian or Western meals, table cloth colour and flower decorations can complement the food.

52
Q

Why should food be arranged neatly?

A

To get the desired effect and wipe away any traces of drippings at the side of serving plates and bowls.

53
Q

What does the Healthy Diet Pyramid recommend?

A

Cutting down on the use of sugar, salt and bottled sauces in preparing food.

54
Q

What is the advantage of using herbs and spices?

A

They create different flavours. E.g. seasoning fish with turmeric powder before frying and seasoning pasta dishes with oregano.

FCE Chapter 2 (2 decks)

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