Sensory

Question 1

According to IFT guidelines, a minimum of how many panelists are required for a panel trained in descriptive profile analysis?

Answer 1

4

Question 2

As suggested by Shallenberger and co-workers in 1967, what does the AH-B hypothesis relate to?

Answer 2

Sweetness

Question 3

France, Belgium, Switzerland, Portugal, Spain, Greece, Cyprus, and Bulgaria have something called “King Cake”; what does the “King Cake” represent?

Answer 3

King Cake is associated with the festival of Epiphany in the Christmas season

Question 4

Give the resultant color for the following Lab* score: L=40, a=-10, b*=-40

Answer 4

Yellow

Question 5

Give the resultant color for the following Lab* score: L=50, a=0, b*=-0

Answer 5

Gray

Question 6

Give the resultant color for the following Lab* score: L=50, a=50, b*=-50

Answer 6

Purple

Question 7

In knife skills what is the proper name for the waffle cut that is commonly used for potatoes?

Answer 7

Gaufrette

Question 8

In sensory analysis, what type of scale is generally used for acceptance testing?

Answer 8

Hedonic scale (usually 9 pts)

Question 9

In this discrimination test of sensory evaluation panelists must choose whether or not two coded samples are different

Answer 9

Paired comparison

Question 10

J.E. Amoore suggested that odor is a function of a molecules what?

Answer 10

Shape

Question 11

Name a sensory method that compensates for response bias.

Answer 11

Signal detection

Question 12

Name the compound that may taste like a maraschino cherry to some and like almond to others?

Answer 12

Benzaldehyde

Question 13

Name three methods for cooling foods.

Answer 13

Ice-water bath, Ice paddle, Blast chiller, Tumble Chiller

Question 14

Once properly heated, hot foods must be held at temperatures of __________or higher?

Answer 14

135 °F (57 °C)

Question 15

Sensory evaluation methods that are devised to measure the acceptance of a product are called affective tests. Give an example.

Answer 15

Ranking, Hedonic, Scaling

Question 16

The Flavor Profile has become a standard approach to the sensory measurement of aromas and flavors. What company developed this method in 1948

Answer 16

Arthur D. Little Co., Cambridge, MA

Question 17

The process of cooking sugars is properly known as what?

Answer 17

Caramelization

Question 18

The results of what sensory test are often plotted to give a flavor profile

Answer 18

Quantitative Descriptive Analysis

Question 19

What are the basic levels a chef is called?

Answer 19

Certified ; Executive; Master

Question 20

What are the components of a Munsell system?

Answer 20

Hue, chroma, intensity

Question 21

What are the major hotness causing compounds in black and red pepper?

Answer 21

Black – piperine; Red – capsacin

Question 22

What are the major sensory quality characteristics of foods?

Answer 22

Flavor factors, appearance factors, and kinesthetic factors

Question 23

What are the three primary categories determining food quality?

Answer 23

Appearance, texture, and flavor

Question 24

What are the three primary colors?

Answer 24

Red, green, blue

Question 25

What are the three types of sensory tests?

Answer 25

Discrimination, descriptive, and affective (preference)

Question 26

What color is observed when red, green, and blue pigments are mixed in equal amounts?

Answer 26

Black

Question 27

What compound can be smelled on a person’s breath during ketosis?

Answer 27

Acetone

Question 28

What compound found in toothpaste surpresses the sweetness in orange juice make it taste bitter?

Answer 28

Sodium lauryl sulfate

Question 29

What does “Nappe” mean?

Answer 29

Thickness of sauce on the back of a spoon

Question 30

What does ACF stand for and what does it certify?

Answer 30

American Culinary Foundation; Chefs

Question 31

What does the acronym FIFO stand for in food receiving and storage?

Answer 31

First-in, first-out

Question 32

What is a “bouquet garni”?

Answer 32

This is a collection of aromatics that is typically tied together in either a: sachet, or leak greens, or celery stock.

Question 33

What is a “Mother Sauce” or “Leading Sauces”?

Answer 33

These are the basic sauces in which many other sauces are derived.

Question 34

What is a “quick bread”?

Answer 34

A quick is named because of the small amount preparation and unlike yeast bread does not involve any proofing or rising. Of course does not have any yeast.

Question 35

What is a consommé?

Answer 35

(Escoffier and Charme); Intensely flavored amber color clear liquid with a distinct flavored body-a clarified stock-a clear soup made from clarified stock by using meats and egg white, vegetables-the “RAFT”.

Question 36

What is a hedonic sensory panel evaluation?

Answer 36

A panel where the judges are asked if they like or dislike a food or foods and often how much it is liked or disliked

Question 37

What is a mirepoix and what does it consist of?

Answer 37

50% onions; 25% carrots; 25% celery

Question 38

What is Ageusia?

Answer 38

Lack or impairment of sensitivity to taste

Question 39

What is Agnosia?

Answer 39

Loss of ability to recognize smells while the sense is not defective nor is there any significant memory loss

Question 40

What is Amarogen?

Answer 40

Bitter producing compounds

Question 41

What is Auguste Escoffier known for creating?

Answer 41

Brigade system; Mother sauces; Le Guide Cullinaire

Question 42

What is deglutition?

Answer 42

The act or process of swallowing food

Question 43

What is responsible for “warmed over flavor”

Answer 43

Fat oxidation

Question 44

What is responsible for the trigeminal senses?

Answer 44

Free nerve endings (of the trigeminal nerve) present in the oral and nasal cavities which are sensitive to irritants (capsaicin, acetic acid, ammonia, astringents) and act as a protection evice against harmful chemicals

Question 45

What is taste sensation may be described as "savory"?

Answer 45

Umami

Question 46

What is the bitter substance in orange and lemon peel

Answer 46

Hesperidin

Question 47

What is the most common thickening agent in most sauces?

Answer 47

Roux

Question 48

What is the muffin method & what is it used for?

Answer 48

measurement of dry and wet ingredients separately, then quickly mixing the two; quick bread, muffins

Question 49

What is the name for the tall chefs hat with folds?

Answer 49

Toque

Question 50

What is the name of beer that is typically brewed in March and stored until fall?

Answer 50

Oktoberfest/Marizen

Question 51

What is the name of the classification systems for chefs?

Answer 51

Michelin star system

Question 52

What is the name of the scale used to describe the hotness of peppers?

Answer 52

Scoville

Question 53

What is the principal bitter component in navel and Valencia oranges that causes the delayed bitterness defect in orange juice?

Answer 53

Limonine

Question 54

What is the proper term for cooking of starches?

Answer 54

Gelatinization

Question 55

What is the purpose of searing meat?

Answer 55

For maillard browning and caramelization to improve the meat flavor, texture, and appearance; Does not seal in the juices.

Question 56

What is the reaction time for a taste response?

Answer 56

25 msec

Question 57

What is the standard against which all sweeteners are measured in terms of quality of taste and taste profile?

Answer 57

Sucrose

Question 58

What is the term used to describe the least energy capable of producing a sensation?

Answer 58

Absolute threshold

Question 59

What is the typical flavor of pyrazine?

Answer 59

Roasted or nutty

Question 60

What maturity index is utilized to indicate the desired flavor of oranges?

Answer 60

Sugar/acid ration

Question 61

What substance formed during the roasting of malt, coffee, cocoa, and grains has the ability to enhance sweetness and act as an antioxidant?

Answer 61

Maltol

Question 62

What taste are the taste buds on the back of the tongue most sensitive to?

Answer 62

Bitter

Question 63

What type of cooking relies on radiation generated by a special oven to penetrate the food, where it agitates water molecules, creating friction and heat?

Answer 63

Microwave cooking

Question 64

What type of cooking uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cooks the food?

Answer 64

Infrared cooking

Question 65

What type of dry-heat cooking methods uses radiant heat from an overhead source to cook foods?

Answer 65

Broiling

Question 66

What type of pressure should a sensory evaluation room have?

Answer 66

Positive

Question 67

When a thermometer is calibrated using the ice-point method, it should be adjusted to what temperature after the stem or probe has been placed in the ice water?

Answer 67

32 °F (0°C)

Question 68

When foods are reheated, the internal temperature should quickly reach or exceed what temperature in order to kill any bacteria that may have grown during storage?

Answer 68

165 °F (74°C) for 15 seconds within 2 hours

Question 69

Which descriptive sensory analysis technique uses consumers instead of trained judges?

Answer 69

Free choice profiling

Question 70

Which is sweetest: glucose, sucrose, fructose, maltose?

Answer 70

Fructose

Question 71

Which of the following describes the type of place cockroaches are typically found? A) Cold, dry, and light B) Warm, dry, and light C) Cold, moist, and dark D) Warm, moist, and dark

Answer 71

D) Warm, moist, and dark

Question 72

Which papillae on the tongue do not have taste buds but are for touch sensation?

Answer 72

Filiform

Question 73

Which sensory test would you use to determine whether Coke is sweeter than Pepsi?

Answer 73

Paired comparison for sweetness

Question 74

Who is credit with the invention of Haute/Grande cuisine?

Answer 74

Antoine Carême

Question 75

Who was the first person to discover the orientation of sweeteners?

Answer 75

Kier

Question 76

Batonnet, Tournée, Julienne and Chiffonade are what?

Answer 76

Knife cuts used in culinary preparation

Question 77

Describe the difference between hue, value, and chroma.

Answer 77

Hue: color; Value: reflectiveness or brightness of color; Chroma: intensity of the color with respect to the amount of white light mixed in

Question 78

Name eight knife cuts.

Answer 78

Batonnet; Julianne; Massive wand; Tournée; Rondelle; Brunoise; (Chiffonade); (Flute)

Question 79

Name four types of temperature probes used in food service.

Answer 79

Immersion Probes, Surface Probes, Penetration Probes, Air Probes

Question 80

Rank the following types of peppers by the amount of heat produced from least to greatest: jalepeno, bell, habenero, tabasco.

Answer 80

Bell, jalepeno, tabasco, habenero

Question 81

The most common thickening agent in most sauces is "roux"? What are the three types of roux?

Answer 81

White, Blond, Brown

Question 82

What are 3 coordinates in the CIE system or color solid?

Answer 82

x, y ,z

Question 83

What are the “Mother Sauces” or “Leading Sauces”?

Answer 83

a. Espangnol/demi-glace/brown; b. Marinara/Tomato; c. Warm Butter/Hollandaise/Béarnaise; d. Velouté/Béchamel/White; e. Emulsion Sauces: mayonnaise

Question 84

What are the 5 taste sensations?

Answer 84

Sweet, bitter, sour, salty, umami

Question 85

What are the four ingredients in yeast bread?

Answer 85

Wheat, water, salt, yeast

Question 86

What color wine can be made from a Chardonnay grape?

Answer 86

White, red, or rose

Question 87

What is a Louisiana Style King Cake and what time of the year is it usually made in the US?

Answer 87

Cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles (yellow, green, and purple) on the outside; a small trinket is placed in the middle of the cake and is usually a small plastic baby; Mardi Gras

Question 88

What is the difference between a duo-trio test and a triangle test?

Answer 88

Triangle all three unknown, find the two alike; duo-trio – two samples compared to a reference

Question 89

What is the difference between an herb and a spice?

Answer 89

Spice: Is the fruit of the plant. Spices are the berries, fruits, flowers, bark, seeds, and roots of plants or trees.; Herb: Is the leafy part of the plant: leaves, stems, buds, or flowers.

Question 90

What is the difference between poaching, simmering, and boiling of water?

Answer 90

The temperature - Poaching: 160°F-180°F; Simmering: 185°F-200°F; Boiling: 212°F; *note: Foods simmer and poach at different temperatures.

Question 91

What is the process of making a consommé?

Answer 91

Addition of brown meat, vegetables, and egg whites added to a stock. Placing the stockpot half way on the burner to create a convection of the liquid. The raft clarifies the stock.

Question 92

What molecules are responsible for coconut and peach odor?

Answer 92

Nonalactone – coconut; undecalactone – peach

Question 93

What is the cooking utensil used for slicing and cutting juliennes?

Answer 93

Mandoline

Question 94

What is a preparation of an egg white that is used as an adhesive for bookbinding and gilding called?

Answer 94

Glair

Question 95

What affective test used to gather information on consumer acceptability is typically used with children?

Answer 95

Facial Hedonic Scale

Question 96

When conducting a paired comparison test, when should you use a two-tailed test?

Answer 96

When you are not sure there is a difference