18 Questions
What is the primary cause of a lumpy texture in food?
Inadequate mixing of solid and liquid ingredients at the same temperature
What is the term used to describe the force required to compress a substance between the molar teeth or between the tongue and palate?
Hardness
What is the characteristic of a food that is defined as the rate at which the deformed material regains its original condition after the removal of the deforming force?
Elasticity
What is the term used to describe the energy required to masticate a solid food product for swallowing?
Chewiness
What is the characteristic of a food that is defined as the extent to which a material can be deformed before it ruptures?
Cohesiveness
What is the term used to describe the undesirable texture of food that is too moist or has too much liquid?
Soggy
What is the primary sense used to perceive the texture of a food?
Touch
Which of the following is a measurable aspect of food texture?
Mass
What is the characteristic of a food with a desirable 'short and crumbly' texture?
It just melts in your mouth when you eat it
What is the purpose of adding a rising agent to a food?
To make the holes in the food even and close together
What is the characteristic of a food with a spongy texture?
It is very soft and light to touch
What is the definition of food texture?
The properties of a food that are sensed by the feeling of touch
What is the term used to describe the force required to draw a liquid from a spoon over the tongue?
Viscosity
What is the characteristic of products with a low degree of hardness and a high degree of cohesiveness?
Gumminess
What is the instrument used to measure the moisture content of a fresh or processed vegetable product?
Succulometer
What is the method of analyzing food texture by touch?
Sensory analysis
What is the instrument used to determine the consistency or hardness of a substance?
Penetrometer
What is the term used to describe the force necessary to remove material that adheres to the mouth during eating?
Adhesiveness
Understanding the different characteristics of food texture, including adhesiveness, viscosity, and gumminess. Learn about the sensory analysis of food texture.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
