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Food Science Unit 2
Sensory Evaluation and Lab Equipment
| Question | Answer |
|---|---|
| Used to beat, blend, and incorporate air into foods | rotary beater |
| Used to drain fruits, vegetables, and pasta | colander |
| a small pan that fits into a larger one used to cook foods gently | double boiler |
| Cooks food more quickly than conventional saucepan | pressure saucepan |
| Used for making delicate desserts that are difficult to remove from the pan | springform pan |
| Preferred by chefs for preventing lumps from forming when preparing sauces | whisk |
| Uses suction to collect juices from meat and poultry | baster |
| Used to separate liquid and solid foods | strainer |
| Used to turning meats and handling corn on the cob | tongs |
| Used to blend shortening with flour when making pie crust | pastry blender |
| Characteristics of a scientific experiment | formulations and replicable |
| Define scientific method | An organized approach to solving problems |
| The first step of the scientific method | ask questions |
| A hypothesis is | possible solution to a problem |
| The variable in an experiment | a factor that is being manipulated or changed |
| Reporting the results of an experiment should always include | analysis and application of data |
| Define applied science | Putting scientific knowledge to practical use |
| Why should lab reports be thorough and accurate | future researchers may use them for studies |
| Define sensory evaluation | human analysis of the taste, smell, sound, feel, and appearance of food |
| Define supertaster | one who has more taste buds than most people |
| What is taste bias? | A flavor preference based on negative or positive experiences with food |
| What are categories of sensory characteristics in food products? | Appearance, Flavor, and Texture |
| Name the basic tastes to which the tongue responds | bitter, salty, sour, savory, and sweet |
| Which factor has the most effect on the intensity of the flavor of many foods? | temperature |
| How do volatile substances influence flavors? | they evaporate easily |
| Which sense is determined by the olfactory bulb? | smell |
| What factors should be controlled during a taste test panel? | lighting, temperature, and interaction with other testers |
| In between testing fatty food samples, it is important to rinse the mouth with | cracker and room temperature water |
| methods of identifying a food sample should be used in order to control psychological bias? | 3 digit codes |
| How many food samples can generally be evaluated at one time during sensory evaluation? | 3 |
| When is a universal evaluation form most likely to be used in taste tests | young children and others who cannot read |
| Which part of the body is most helpful in identifying food by its aroma? | Olfactory bulb. |
| The appearance of a food includes | shape, size, condition and color |
Created by:
cthebaud
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