Deck 21: Objective Evaluation

Question 1

Chromatography is useful in:

A) Identifying specific chemical compounds
B) Separating mixtures into individual compounds
C) Identifying molecular weights of various compounds in the mixture
D) Color printing
E) None of these

Answer 1

B

Question 2

Which of the following is not a characteristic of texture in foods:

A) Crispness
B) Aroma
C) Hardness
D) Gumminess
E) Springiness

Answer 2

B

Question 3

Tenderness of a baked custard can be measured using a penetrometer.

Answer 3

True

Question 4

A sampling plan or template is necessary for foods such as cakes or meat, but not for beverages.

Question 5

Photocopying and photography are techniques that can contribute information regarding:

A) Flavor
B) Aroma
C) Keeping qualities
D) Texture
E) A and B.

Question 6

A line-spread test is an example of a test for:

A) Flavor
B) Crispness
C) Tensile strength
D) Viscosity
E) None of these.

Question 7

Consistometers can be useful in measuring consistency of

A) Liquids
B) Crackers
C) Semisolid foods
D) Soups
E) None of these

Question 8

The study of the flow of matter and the deformations resulting from that flow is called:

A) Flow physics
B) Newtonian fluids
C) Non-Newtonian fluids
D) Rheology
E) Viscosity

Question 9

The spectrophotometer is a useful tool in evaluating color using the
CIE. System.

Question 10

Color is measured by all of the following except:

A) Color-difference meter
B) Spectrophotometric methods
C) Threshold tests
D) Tristimulus colorimetry
E) Visual methods such as revolving discs

Question 11

Viscometers are not useful in measuring viscosity of sols.

Question 12

The aspects of color identified in the Munsell system are:

A) Chroma and intensity
B) Hue, value, and chroma
C) Intensity and hue
D) Brilliance, facets, and chroma
E) None of these

Question 13

The Brabender amylograph is useful in analyzing flavor compounds in starch.

Question 14

Electronic nose data are presented as:

A) Bouquet reports
B) Chromatograms
C) pH summaries
D) Flavor profile analysis diagrams
E) None of the above

Question 15

The Acoustic Envelope Detector is an objective testing device to
measure sound resulting from chewing a food.

Question 16

It is adequate to have only sensory measurements in a food science experiment.

Question 17

To measure the tenderness of pastry, use the

A) Amylograph
B) Compressimeter
C) Penetrometer
D) Shortometer
E) Warner-Bratzler shear

Question 18

Infrared spectroscopy reveals the actual size of a molecule, as well as its structural features.

Question 19

Flavor research may involve use of any of the following equipment except the:

A) Electronic nose
B) Gas-liquid chromatograph
C) High-pressure liquid chromatography
D) pH meter
E) Infrared spectrophotometry

Question 20

The blade on a shortometer needs to be sharp so it can measure tenderness as it cuts through the sample.

Question 21

Distinguish between:

Question 22

Control measures for objective measurements include sample temperature, sample location, storage time and conditions.

Question 23

An objective measurement laboratory is conducted, with students working in pairs to learn and practice using different pieces of objective measuring equipment. The results, as might be expected, are not precise, with a wide range of scores. Based on this information, give a concise explanation as to why control is critical in conducting objective measurements.

Question 24

Outline the steps for preparation of a sample for the Warner-Bratzler Shear test.

Question 25

Describe to a beginning experimental foods student the two techniques for measuring the volume of baked products. Name each, briefly describe the steps involved, and what the final outcome really measures.