final exam

Question 1

Beer flavour intensity involves the following attributes

Answer 1

Body
Alcohol Content

Question 2

matching beer with meat
Lamb:
Steak:
Pork:

Answer 2

matching beer with meat
Lamb: Spicy Ale
Steak: IPA
Pork: Brown Ale

Question 3

Match the principle of beer and food pairing with an explanation
contrast
intensity
complement

Answer 3

Contrast → Pairing beer with foods of different (but compatible) flavours,
Intensity → Pairing beer with foods of like flavour impact,
Complement → Pairing beer with foods of similar flavour

Question 4

Beer sweetness can be used to tone down the perception of — in food

Answer 4

salty notes

Question 5

Dryness – provides a pleasant contrast to —foods

Answer 5

Contrast to oily foods

Question 6

Carbonation –– palate

Answer 6

Carbonation – refreshes the palate, scrubs the tongue of fat

Question 7

Alcohol – can be used to — and — trough foods with a rich texture

Answer 7

Alcohol – can be used to counterbalance and cut trough foods with a rich texture

Question 8

Tasting Protocol (5s)

Answer 8

Tasting Protocol (5s): See, Swirl, Sniff, Sip, Swallow

Question 9

Beer Tasting
Beer Competitions
Beer Evaluation

Answer 9

Beer Tasting – wide range of possible formats
Beer Competitions – Beers are judged
Beer Evaluation – Highly structured systems for evaluation

Question 10

Preference tests are focused on

Answer 10

a choice of one item over another

Question 11

Low detection threshold corresponds to – for the flavour

Answer 11

Low detection threshold corresponds to a high sensitivity for the flavour

Question 12

Absolute threshold - the — capable of producing a sensation

Answer 12

Absolute threshold - the lowest stimulus capable of producing a sensation

Question 13

Qualitative consumer tests are typically conducted with large group of over 100
consumers. T/F

Answer 13

false

Question 14

Simple Ranking Preference Tests:

Answer 14

Simple Ranking Preference Tests:
give no measure of the degree of difference between the samples.
give no measure of the degree of liking of the samples

Question 15

different types of threshold from highest to lowest
absolute
recognition
terminal

Answer 15

absolute = 3
recognition = 2
terminal = 1
* The absolute threshold (detection thresholds) - the lowest stimulus
capable of producing a sensation
* The recognition threshold - the level of stimulus at which the
specific stimulus can be identified
* The difference threshold - the extent of change in the stimulus
necessary to produce a noticeable difference (Just Noticeable
Difference – JND)
* The terminal threshold - that magnitude of stimulus above which
there is no increase in the perceived intensity for that stimulus

Question 16

If there was only one choice of glass in which to
serve German lager the appropriate compromise
would be

Answer 16

Becher

Question 17

Dimpled glass mug in the 1-liter size served at
Octoberfest

Answer 17

Mass

Question 18

Shallow, wide rimmed glass resembling a
champagne bowl designed for highly carbonated
beer

Answer 18

berliner weisse glass

Question 19

A universal lager glass which is associated with beer
halls and beer gardens serving draft beer

Answer 19

Krug

Question 20

The shape of the glass can range from an elongated
tulip to a straight-sided vase

Answer 20

pilsner glass

Question 21

Popular British pub thick-sided glass

Answer 21

pimpled mug

Question 22

• Repeatability

Answer 22

• Repeatability – internal lab check method.
  Repeated analysis of the same sample, by the same lab technician using the same equipment
  r 95

Question 23

• Reproducibility

Answer 23

• Reproducibility – between lab check method.
  Repeated analysis of the same sample, by a different lab technician using different
  equipment

Question 24

The threshold is not

Answer 24

The threshold is not a fixed point,

Question 25

The group BET is the geometric mean of ---

Answer 25

The group BET is the geometric mean of individual BET

Question 26

Preferred materials for sampling

Answer 26

Preferred materials: glass, stainless steel, glazed china

Question 27

Affective/consumer tests assess ---- responses. they use both qualitative ad quantitative

Answer 27

Affective/consumer tests assess -SUBJECTIVE responses. they use both qualitative ad quantitative

Question 28

QUALITATIVE :

Answer 28

QUALITATIVE * Subjective * Suggestive * Small groups * Higher degree of variability

Question 29

QUANTITATIVE

Answer 29

QUANTITATIVE: (>100) = preference or acceptance * Objective * Definitive * Large groups * Consistent questions/style

Question 30

Preference implies

Answer 30

Preference implies some form of hierarchy but does not imply that the consumer liked or disliked the product

Question 31

Acceptance testing

Answer 31

Acceptance testing gives an indication of the magnitude of the level of liking of the product. can use hedonic scales (9 point scale often used)

Question 32

T-distribution is

Answer 32

shorter and flatter than normal distribution

Question 33

* There are three kinds of t-tests

Answer 33

1. One is a test of an experimental mean against a fixed value 2. paired t-test or dependent t-test 3. independent groups t-test

Question 34

acceptance test can be analyzed by

Answer 34

t-test anova

Question 35

consumer test are

Answer 35

expensive constantly changing market place

Question 36

Affective Test

Answer 36

Affective Tests * Preference (one product selected over another) * Liking (like/dislike) * Acceptance (accept/reject) untrained subjects goal is to obtain indication of appeal (one product over another)

Question 37

Qualitative Affective Tests Methods

Answer 37

Qualitative Affective Tests Methods * Focus groups * Focus panels * Mini groups * One-on-one interviews

Question 38

Focus group

Answer 38

3 different focus groups x (8-12ppl) qualitative

Question 39

Three primary sources of test subjects:

Answer 39

Three primary sources of test subjects: Employees, Local area residents, General population

Question 40

Three primary choices of test location:

Answer 40

Three primary choices of test location: Laboratory, Central location, Home

Question 41

Simple Ranking Test is

Answer 41

Simple Ranking Test is an extension of a paired preference test

Answer 42

A series of test samples (3-6) is placed in rank order according to preference

Question 43

Friedman’s test statistic T calculated

Answer 43

Friedman’s test statistic T calculated to test whether significant difference in preference exists among the samples

Question 44

To determine which individual samples differ significantly from which other individual samples use

Answer 44

To determine which individual samples differ significantly from which other individual samples use Fishers least significant difference (LSD)

Question 45

If ties are be allowed,

Answer 45

If ties are be allowed, the statistics become more cumbersome

Question 46

Which of the following are considered qualitative consumer tests?

Answer 46

Focus Group one-on-one interview

Question 47

Simple Rank Preference Tests give no measure of the degree of difference between the samples. T or F

Answer 47

True

Question 48

Complete Block Design are used for Multi-sample Preference Tests if a number of samples is six or less. T or F

Answer 48

True

Question 49

Personnel resources required for taste panel development should include:

Answer 49

Panel leader Staff Panelists

Question 50

Basic beer taster training typically requires 80 to 120 hours of training

Answer 50

Fasle - 20-25 hr (approx cost: $3000-$4000)

Question 51

Category Scaling: Magnitude Estimation Scaling: Line Scaling:

Answer 51

Category Scaling: Rating Magnitude Estimation Scaling: Ratio Scaling Line Scaling: Scoring

Question 52

Which of the following training formats is not used in FlavorActiv ten-part (Module 2) training program?

Answer 52

Category Scaling

Question 53

Descriptive tests check the ability of panelist to:

Answer 53

Describe and recognize key beer flavours Detect off-flavours at commercially significant concentrations

Question 54

Using employees as subject in affective tests should be limited to:

Answer 54

product maintenance studies

Question 55

Sensory panel recruitment process should ideally include _________ people:

Answer 55

80-100

Question 56

Panel validation tests do not include:

Answer 56

accceptance

Question 57

The purpose of the screening process is to rapidly eliminate candidates who cannot detect obvious differences in products. T or F

Answer 57

true

Question 58

Ranking test are appropriate for panelist screening. T or F

Answer 58

true

Question 59

During training panelist need to understand that there is no “right and wrong” answer in difference tests since this is hypothesis testing. T or F

Answer 59

true

Question 60

FlavorActiv: Three different training formats are used in the programme

Answer 60

FlavorActiv: Three different training formats are used in the programme * Matching test * Yes/No forced choice * Recognition tests

Question 61

Training for Descriptive Tasting Usually a five stage process

Answer 61

Training for Descriptive Tasting Usually a five stage process * Terminology development (1) * Introduction to descriptive scaling (2) * Initial practice (3) * Small product differences (4) * Final practice (5)

Question 62

What is validated panel?

Answer 62

the panel as a whole is able to recognize & rate key attributes and defects consistently, and individual panelists’ scores are statistically similar to other panelists”