2025 Trude Bauler Objective

Question 1

The food people choose depends largely on
a) Quantity
b) Nutrient Value
c) Quality
d) Taste

Answer 1

C

Question 2

Which of the following are not aspects of food quality?
a) Appearance
b) Flavor
c) Texture
d) Price

Answer 2

D

Question 3

A person’s health can affect how food tastes
a) True
b) False

Answer 3

A

Question 4

Warm foods generally taste
a) Stronger and Sweeter
b) Bland
c) Salty
d) Bitter

Answer 4

A

Question 5

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

Answer 5

D

Question 6

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

Answer 6

A

Question 7

In a triangle test each panelist is given (blank) examples
a) 6
b) 3
c) 4
d) 2

Answer 7

B

Question 8

(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

Answer 8

C

Question 9

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

Answer 9

B

Question 10

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

Answer 10

D

Question 11

Two-phase system with a solid continuous phase, and a liquid dispersed phase
a) Gel
b) Cellulose
c) Pectic Acid
d) Pectin

Answer 11

A

Question 12

Which is not a main characteristic of gums?
a) Rich in galactose
b) Form viscous solutions
c) most do not gel
d) None

Answer 12

D

Question 13

Pectic substances include
a) Protopectin
b) Pectinic Acid
c) Pectic Acid
d) All

Answer 13

D

Question 14

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

Answer 14

C

Question 15

During the boiling process sucrose is converted to (blank) sugar
a) Confectioners
b) Invert
c) Liquid
d) Overt

Answer 15

B

Question 16

Examples of seed gums include
a) Peppermint
b) Guar Gum
c) Locust Bean Gum
d) B & C

Answer 16

D

Question 17

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

Answer 17

A

Question 18

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

Answer 18

A

Question 19

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

Answer 19

D

Question 20

Coffee is an example of a food product that is
a) Ground
b) Freeze-dried
c) Processed
d) Raw

Answer 20

B

Question 21

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

Answer 21

A

Question 22

Which of the following is an example of polar molecules?
a) Salt
b) Pepper
c) Sugar
d) None of the above

Answer 22

C

Question 23

Water that cannot be extracted easily is
a) Standing water
b) Free Water
c) Flowing Water
d) Bound Water

Answer 23

D

Question 24

Common food preservation techniques are
a) Freezing and Drying
b) Canning
c) Refrigeration
d) Air-tight containers

Answer 24

A

Question 25

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

Answer 25

B

Question 26

Water has a pH of a) 14 b) 10 c) 1 d) 7

Answer 26

D

Question 27

Water is essential for life and makes up the major part of living tissue? a) True b) False

Answer 27

A

Question 28

The control of water level in foods is an important aspect of a) Food quality b) Food quantity c) Food production d) Shelf life

Answer 28

A

Question 29

Water also may be in foods such as pectin gels, fruits and vegetables. a) Enclosed b) Environmental c) Entrapped d) Evaporated

Answer 29

C

Question 30

Starches dissolve and do not settle downward. a) True b) False

Answer 30

B

Question 31

Starch grain of long chain glucose polymers in an organized pattern. a) Dextrin b) Cel c) Granule d) Gelation

Answer 31

C

Question 32

A two-phase system with a solid dispersed in a liquid continuous phase. a) Gel b) Sol c) Starch d) Granule

Answer 32

B

Question 33

sauces have widespread applications in cooking. a) Red b) White c) Meat d) Plant Based

Answer 33

B

Question 34

Spherical a) Aggregates b) Agitators c) Regurgitators d) None of the Above of starch granules contain open porous spaces.

Answer 34

A

Question 35

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

Answer 35

B

Question 36

Sugar is a common separating agent used for a mixture. a) Sweetened b) Thicker c) Bitter d) Thinner

Answer 36

A

Question 37

Dextrin is glucose polymers, a product of the late stages of starch hydrolysis. a) True b) False

Answer 37

B

Question 38

Starch is polysaccharide. a) Organic b) Processed c) Plant d) Animal

Answer 38

C

Question 39

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

Answer 39

B

Question 40

Waxy varieties of starch are commonly used in the preparation of pie fillings to thicken but not gel. a) True b) False

Answer 40

A

Question 41

Sugar containing an aldehyde group monosaccharide - single sugar unit. a) Anomers b) Dextrins c) Ketose d) Aldose

Answer 41

D

Question 42

Carbohydrates come in various a) Shapes and sizes b) Textures and sizes c) Shapes and colors d) Smells and Tastes

Answer 42

A

Question 43

Sugars on heating, giving a brown color. a) Oxidize b) Caramelize c) Solidify d) Liquify

Answer 43

B

Question 44

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

Answer 44

B

Question 45

is a combination of taste and smell and is largely subjective. a) Ingredients b) Recipes c) Flavor d) Appeal

Answer 45

C

Question 46

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

Answer 46

A

Question 47

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

Answer 47

C

Question 48

An objective test measures many attributes of a food rather than the overall quality of the product. a) True b) False

Answer 48

B

Question 49

An example of Newtonian liquids include a) Water b) Sugar Syrups c) Wine d) All of the Above

Answer 49

D

Question 50

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

Answer 50

C