A sensory evaluation laboratory would involve:
A) Direct access through a small door to the food preparation laboratory
B) Lighting to avoid bias from color perception
C) Separate booths for each judge
D) Temperature and humidity control
E) All of the above
Correct Answer:
Verified
Q18: Flavor profile method is:
A) A technique for
Q19: The basic taste that is the most
Q20: Difference testing can be done using:
A) Single
Q21: The number of taste buds increases with
Q22: Sugar must be ionized on the tongue
Q24: Paired comparison is classified as a difference
Q25: Monosodium glutamate [MSG] is a flavor potentiator.
Q26: Capsaicinoids create a burning sensation.
Q27: Rods are more sensitive to dim light
Q28: In evaluating foods, the scorecard should be
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