lab 2

Question 1

Describe sensory evaluation

Answer 1

scientific discipline used to measure the characteristics of food as perceived though the senses

Question 2

Food evaluation

Answer 2

taste, sight, mouthfeel, texture, appearance etc.

Question 3

which sense is the most influential in food evaluation

Answer 3

sight

Question 4

three categories of sight

Answer 4

1) optical properities
2) physical form
3) mode of presentation

Question 5

preference anad comparison test

Answer 5

comparative, monadic ( rank likin gon a scale 5-9 points), consumer ranking

Question 6

Difference tests

Answer 6

used to determine if a difference can be detected
paired comparison
triangle
duo-tri
ranking test

Question 7

descriptive tests

Answer 7

structural scaling and unstructural scaling

Question 8

paired comparasion

Answer 8

2 samples ask which one is saltier? 50% probability

Question 9

Duo-trio

Answer 9

3 samples, one is a reference sample and you need to pick which one resembles the reference sample (50% chance of guessing )

Question 10

Triangle test

Answer 10

3 samples , 2 same and 1 different and none is labeled as a reference. playlist must choose which one is different (33% chance of guessing )

Question 11

product controls

Answer 11

randomization, sample prepration, temperature, presentation, carriers, palate cleansers

Question 12

mechanical texture

Answer 12

texture is the sensory manifestation of the structure of food that is perceived by mouth, lips and tongue

mechanical is related tot he reaction when food is under stress
example: hardness, elasticity, viscosity, adhesiveness, chewiness, brittleness,gumminess

Question 13

geometrical texture

Answer 13

arrangement of physical constants in foods such as size, shape and arrangement
example: gritty, grainy, course

Question 14

other texture characteristics

Answer 14

moisture content- dry- wet-moist

fat content - oiliness and greasiness

Question 15

Hardness

Answer 15

force needed to give a certain amount of deformation

Question 16

Cohesivness

Answer 16

the extent a material can be deformed before it ruptures

Question 17

viscosity

Answer 17

rate of flow, force required to “slurp”

Question 18

Elasticity/springyness

Answer 18

rate deformed material returns to formed material

Question 19

adhesivness

Answer 19

force required to remove material from another surface ( palate)

Question 20

fractuarablitly

Answer 20

force at which a substance fractures

Question 21

chewiness

Answer 21

energy needed to chew up a solid before swallowing

Question 22

gumminess

Answer 22

energy needed to chew up a semi solid food before swallowing

Question 23

hardness scale

Answer 23

soft, firm, hard

solid and semi solid foods

Question 24

fracturability scale

Answer 24

crumbly, crunchy, brittle

Question 25

adhesive scale

Answer 25

increasing force to be removed from palate with tongue

Question 26

viscosity scale

Answer 26

6 point scale | range between thin, watery, very thick

Question 27

chewiness scale

Answer 27

3 point scale | tender, chewy, tough

Question 28

difference between herbs and spices

Answer 28

herbs- green leafed plants spices are obtained from fruits, seed, roots, flower buds and bark the flavour comes from volatile oils they contain

Question 29

to extract more flavour and aroma from herbs and spices

Answer 29

mortar and pestle, heat in oil crush through hands finely chop

Question 30

herbs should be added at what time of cooking? | spices?

Answer 30

herbs at the end | spices at begging so cooked foods absorb and retain the flavours

Question 31

15ml of fresh herbs can be subs for ___ ml of dried

Answer 31

5ml