Food Selection Flashcards

1
Q

People choose food and beverage based on several factors :

A
  • how foods look
  • taste
  • health
  • cultural
  • religious values
  • Psychological and social needs
  • budgetary concern
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2
Q

The eyes receive the first impression of food

A

Sight

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3
Q

is almost as important as appearance when people evaluate food item for quality and desirability.

A

Odor

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4
Q

Six classification of odor

A
  1. Spicy
  2. Flowery
  3. Fruity
  4. Resinuos
  5. Burnt
  6. Foul
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5
Q

Four classification of Odor

A
  1. Fragrant
  2. Acid (sour)
  3. Burnt
  4. Caprylic
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6
Q

Molecules capable of evaporating like a gas into the air.
It travels through air and some of them reach the yellow-colored olfactory epithelium, an area the size of a quarter located inside the upper part of the nasal activity.

A

Volatile molecules

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7
Q

Perception of a continuously present smell gradually decreasing over time.

A

Adaptation

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8
Q

What converts many substances into their volatile form.

A

Heat

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9
Q

When food comes into the mouth, bits of it are dissolved in the saliva pools and they come into contact with the cilia, small hair-like projections from gustatory cells.

A

Taste

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10
Q

What are the five taste stimuli

A
  1. Sweet
  2. Sour
  3. Bitter
  4. Salty
    5 savory
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11
Q

is the combinations of sense of taste, odor and mouthfeel.

A

Flavor

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12
Q

The hotness in peppers is produced by a chemical called?

A

Capsaicin

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13
Q

is the ability to feel a food’s chemical properties (e.g. cool mints or hot chili peppers)

A

Chemethesis

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