Sensory Evaluation

Question 1

Adulterated Food

Answer 1

(A food product fails to meet the legal standards) An addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item.

Question 2

Marketing

Strategy

Answer 2

A marketing strategy refers to a business’s overall game plan for reaching prospective consumers and turning them into customers of their products or services.

Question 3

Prototype Formula

Answer 3

A prototype is an early sample, model, or release of a product built to test a concept or process.

Question 4

Sensory Evaluation

Answer 4

A scientific discipline used to evoke, measure, analyze, and interpret reaction to those characteristics of food material as they are perceived by the senses of sight, smell, taste, touch, and hearing.

Question 5

Focus Group

Testing

Answer 5

Focus groups are used to test the public response to a wide variety of subjects, including marketing, research, products, services, entertainment and policies. (small and typically diverse panel of people selected to survey for their opinions on a given subject)

Question 6

Adulterated Food

Answer 6

An addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. (A food product fails to meet the legal standards)

Question 7

Food Quality

Answer 7

A quality characteristics of food that is acceptable to consumers. (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards and internal (chemical, physical, microbial).

Question 8

Food Engineering

Answer 8

A scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operation.

Question 9

Food Packaging

Answer 9

A package provides protection, tampering resistance, and special physical, chemical, or biological needs.

Question 10

Nutrition Facts Label

Answer 10

A label required on most packaged food in many countries, showing what nutrients are in the food. Labels are usually based on official nutritional rating systems

Question 11

Target Market

Answer 11

A target market is a group of customers within a business’s serviceable available market at which a business aims its marketing efforts and resources.

Question 12

Dietary Guidelines for

Americans

Answer 12

The Dietary Guidelines is a critical tool for professionals to help Americans make healthy choices in their daily lives to help prevent chronic disease and enjoy a healthy diet.

Question 13

Food Technology

Answer 13

A branch of food science that deals with the production, preservation, quality control and research and development of the food products.

Question 14

Taste Buds

Answer 14

Any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste

Question 15

Olfactory Receptors

Answer 15

Known called the smell receptor, protein capable of binding odour molecules that plays a central role in covered by the mucus of the nasal cavity, facilitating the detection of and response to odour molecules.

Question 16

Papillae

Answer 16

A small rounded protuberance on a part or organ of the body.

Question 17

Prototype Formula

Answer 17

A prototype is an early sample, model, or release of a product built to test a concept or process.

Question 18

Sensory Evaluation

Answer 18

A human senses to consistently measure such food characteristics as taste, texture, smell, and appearance in a controlled environment.

Question 19

Supertaster

Answer 19

A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to bitter tastes.

Question 20

Taste Blind

Answer 20

An inability to taste certain substances such as phenylthiocarbamide. This inability is due to an autosomal recessive trait.

Question 21

Qualitative research

Answer 21

A data obtained by the researcher from first-hand observation, interviews, questionnaires, focus groups, participant-observation, recordings made in natural settings, documents, and artifacts. The data are generally nonnumerical.

Question 22

Quantitative research

Answer 22

A research strategy that focuses on quantifying the collection and analysis of data. It is formed from a deductive approach where emphasis is placed on the testing of theory, shaped by empiricist and positivist philosophies.