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

Accepted Answer

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

Accepted Answer

Texture refers to the physical feel of food, including qualities like crispness, hardness, gumminess, and springiness. Aroma, on the other hand, relates to the smell of food, not its physical texture.

Question 3

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

Accepted Answer

A penetrometer is a device used to measure the firmness or tenderness of various materials, including food products like baked custards, by determining the force required to penetrate them.

Question 4

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

Accepted Answer

Sampling plans or templates are necessary for foods such as cakes or meat because they are solid foods that can be easily contaminated. Beverages, on the other hand, are liquid foods that are less likely to be contaminated.

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.

Accepted Answer

Photocopying and photography can capture and document the texture of a material or product by visually representing its surface characteristics, but they cannot convey flavor, aroma, or keeping qualities, which require sensory or chemical analysis.

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.

Accepted Answer

A line-spread test is commonly used to measure the viscosity of semi-solid foods or fluids. It assesses how far a sample spreads under its own weight, which is directly related to its viscosity.

Question 7

Consistometers can be useful in measuring consistency of
A) Liquids
B) Crackers
C) Semisolid foods
D) Soups
E) None of these

Accepted Answer

Consistometers are used to measure the consistency of semisolid foods, such as ketchup, mayonnaise, and peanut butter.

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

Accepted Answer

Rheology is the branch of physics that deals with the deformation and flow of matter, studying how materials respond to applied forces.

Question 9

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

Accepted Answer

The spectrophotometer is indeed a useful tool in evaluating color as it measures the intensity of light absorbed at different wavelengths, which can then be used in conjunction with the CIE (International Commission on Illumination) system to precisely define colors.

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

Accepted Answer

Threshold tests measure the minimum perceptible difference between two stimuli (e.g., light intensities, sound levels) rather than measuring color directly. The other options are directly involved in the measurement or evaluation of color.

Question 11

Viscometers are not useful in measuring viscosity of sols.

Accepted Answer

Viscometers are indeed useful for measuring the viscosity of sols, as they are designed to measure the viscosity of various fluids, including sols, which are colloidal suspensions.

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

Accepted Answer

The Munsell color system identifies three aspects of color: hue (the type of color), value (the lightness or darkness of a color), and chroma (the purity or intensity of a color).

Question 13

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

Accepted Answer

The Brabender amylograph is used to measure the viscosity of starch pastes and their gelatinization properties, not to analyze flavor compounds.

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

Accepted Answer

Electronic nose data are often presented as flavor profile analysis diagrams, which visually represent the different flavors and aromas detected by the electronic nose.

Question 15

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

Accepted Answer

The Acoustic Envelope Detector is used to objectively measure the sound produced by chewing food, which is an important aspect of food texture analysis.

Question 16

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

Accepted Answer

Sensory measurements alone are not adequate in food science experiments because they are subjective and can vary greatly between individuals. Objective measurements, such as chemical, physical, and microbiological analyses, are also necessary to comprehensively evaluate food properties and quality.

Question 17

To measure the tenderness of pastry, use the
A) Amylograph
B) Compressimeter
C) Penetrometer
D) Shortometer
E) Warner-Bratzler shear

Accepted Answer

The shortometer is specifically designed to measure the tenderness or shortness of pastry and baked goods by assessing their breaking strength.

Question 18

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

Accepted Answer

Infrared spectroscopy primarily provides information about the vibrational and rotational transitions in molecules, which can be used to deduce structural features such as functional groups, but it does not reveal the actual size of a molecule.

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

Accepted Answer

A pH meter is not typically used in flavor research to directly analyze flavor compounds. It measures the acidity or alkalinity of a solution, which, while important in food science, does not directly analyze or identify flavor components like the other equipment listed.

Question 20

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

Accepted Answer

A shortometer does not use a blade to measure tenderness; it measures the force required to break a sample, such as a biscuit or cracker, to assess its texture and brittleness, not by cutting through it.

Quiz 21: Objective Evaluation

Chromatography is useful in:

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

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

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

Photocopying and photography are techniques that can contribute information regarding:

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

Consistometers can be useful in measuring consistency of

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

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

Color is measured by all of the following except:

Viscometers are not useful in measuring viscosity of sols.

The aspects of color identified in the Munsell system are:

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

Electronic nose data are presented as:

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

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

To measure the tenderness of pastry, use the

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

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

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