LastQuiz

Question 1

4 parts of olfactory sense

Answer 1

Olfactory bulb
Cribiform plate
Olfactory epithelium
Tongue

Question 2

6 basic tastes

Answer 2

Sour, sweet, bitter, umami, spicy, astrigency

Question 3

Salt does what to sweetness and sourness?

Answer 3

Increases; decreases

Question 4

Acid does what to saltiness?

Answer 4

Increases

Question 5

Sugar does what to saltiness and bitterness?

Answer 5

Reduces; reduces

Question 6

What are the pungent substances in chili peppers, black pepper, and ginger? Give burning sensation

Answer 6

Capsaicinoids

Question 7

4 appearance sub-level categories

Answer 7

Color, surface characteristics, volume, inner characteristics

Question 8

How does temp effect aroma?

Answer 8

High temperature volatize aromatic compounds

Question 9

Testing that enables researchers to characterize products through selective scoring requires panel

Answer 9

Descriptive

Question 10

Sensory testing used to determine acceptability or preference between products requires judges

Answer 10

Affective

Question 11

Rating scale; think about smiley face at doctors office

Answer 11

Hedonic rating

Question 12

Sensory testing designed to determine whether detectable differences exist between products

Answer 12

Difference testing

Question 13

Difference test in which a specific characteristic is to be evaluated in two samples; sample with greater level of the characteristic is identified

Answer 13

Paired comparison

Question 14

2 samples judged against control to determine which is different from control

Answer 14

Duo-trio testing

Question 15

Difference test in which three samples (two are same) are presented; odd sample is identified

Answer 15

Triangle test

Question 16

Preference test in which samples are ranked

Answer 16

Rank order

Question 17

Volume of firm food products determined by displacement

Answer 17

Seed displacement

Question 18

Device for measuring volume of baked products; contains reservoir for storing seeds

Answer 18

Volumeter

Question 19

Measure of the relative density of a substance in relation to the density of water

Answer 19

Specific gravity

Question 20

Measures juiciness of meats

Answer 20

Succulometer

Question 21

AKA pressometer, can be used to measure press fluids

Answer 21

Carver press

Question 22

Sample weigheed before being places for 5 secs in a dish of water; removed to determine weight gain; high moisture = good

Answer 22

Wettability

Question 23

Used to measure meat tenderness

Answer 23

Warner bratxler shear

Question 24

Related to shear press, measures only compressibility, not shear strength

Answer 24

Compressimeter

Question 25

Tenderness of pastry

Answer 25

Shortometer

Question 26

Tests textural properties similar to those tested by universal testing machine; simulates chewing actions

Answer 26

Texturometer

Question 27

Depicts gluten development during mixing of butters and doughs

Answer 27

Farinograph

Question 28

Study of the flow of matter

Answer 28

Rheology

Question 29

Water, sugar syrups, and wine are...

Answer 29

Newtonian fluids

Question 30

Emulsions, tomato paste, etc. are...

Answer 30

Non-newtonian fluids

Question 31

Measures consistency or spread of semisolid fluids

Answer 31

Consistometer

Question 32

Piece of objective equipment for measuring consistency

Answer 32

Visco-amylograph

Question 33

Functionally similar to visco-amylograph, measures viscosity based on capillary action

Answer 33

Viscometer

Question 34

Rotation of object around an axis (counter clockwise)

Answer 34

Rotational operations

Question 35

AKA capillarity; liquid flows in narrow spaces without assistance of or opposite of gravity

Answer 35

Capillary action

Question 36

Test the viscosity of protein-containing juices to determine amount of added pectin needed for jelling fruit

Answer 36

Jelmeter

Question 37

What is color measured according to?

Answer 37

Commision Internationale de L'Eclairage or the Munsell system

Question 38

What do the color systems consider?

Answer 38

Spectral color degree of saturation brightness

Question 39

0 = what color?

Answer 39

Black

Question 40

100 = what color?

Answer 40

White

Question 41

AOAC

Answer 41

Association of Official Analytical Chemists INTERNATIONAL

Question 42

Determines concentration of a sugar solution; light passes through

Answer 42

Refractometers

Question 43

Measuring amount of sugar in a solution at a given temperature

Answer 43

Brix scale

Question 44

1 degree Brix =

Answer 44

1g sucrose on 100g solution

Question 45

Analyzes the sodium content of foods

Answer 45

Flame photometry

Question 46

Salts of interest for flame photometry?

Answer 46

Na, K, Mg, Ca, Li

Question 47

Separation of discrete chemical compounds from a complex mixture

Answer 47

Chromotography

Question 48

Identification of compounds

Answer 48

Mass spectrometry

Question 49

Pure compound subjected to energy that vibrates molecules

Answer 49

Infrared spectometry