L8 Food Sensory Evaluation & Safety

<p>82°C (C)</p> Signup and view all the answers

<p>Air or heat drying (C)</p> Signup and view all the answers

<p>To measure and analyze people's responses through the five senses. (B)</p> Signup and view all the answers

<p>Quantitative data from laboratory instruments. (D)</p> Signup and view all the answers

<p>Analytical tests are conducted by trained panels whereas affective tests can involve any consumers. (B)</p> Signup and view all the answers

<p>Detecting contamination or adulteration of food. (B)</p> Signup and view all the answers

<p>It quantifies physical and chemical differences using instruments. (A)</p> Signup and view all the answers

<p>By providing insights based on sensory characteristics and consumer preferences. (A)</p> Signup and view all the answers

<p>Analytical tests comparing differences between samples. (A)</p> Signup and view all the answers

<p>It ensures all samples are identical in presentation. (C)</p> Signup and view all the answers

<p>Bacteria via infection or intoxication (B)</p> Signup and view all the answers

<p>High-protein and water-rich foods (A)</p> Signup and view all the answers

<p>15–21°C (B)</p> Signup and view all the answers

<p>Ingestion of toxins produced by bacteria (A)</p> Signup and view all the answers

<p>Personal hygiene practices (B)</p> Signup and view all the answers

<p>Toxins in seafood (A)</p> Signup and view all the answers

<p>Resulting in mad cow disease (B)</p> Signup and view all the answers

<p>Mixing raw and cooked foods (C)</p> Signup and view all the answers

<p>Abdominal cramps (B)</p> Signup and view all the answers

<p>At –18°C (B)</p> Signup and view all the answers

<p>To prevent carryover tastes (A)</p> Signup and view all the answers

<p>Scheduling a reasonable number of samples (D)</p> Signup and view all the answers

<p>Chemical testing (B), Physical testing (D)</p> Signup and view all the answers

<p>Moisture and texture (C)</p> Signup and view all the answers

<p>Association of Official Analytical Chemists (AOAC) International (D)</p> Signup and view all the answers

<p>They cannot replace human sensory testing (B)</p> Signup and view all the answers

<p>To visualize consumer preferences (D)</p> Signup and view all the answers

<p>They minimize the influence of subsequent samples (C)</p> Signup and view all the answers

<p>To reset the palate (A)</p> Signup and view all the answers

<p>They can be automated (B)</p> Signup and view all the answers

<p>To assess preferences among untrained consumers (B)</p> Signup and view all the answers

<p>Must be color blind (B)</p> Signup and view all the answers

<p>Triangle test (B)</p> Signup and view all the answers

<p>Surroundings should be quiet and odor-free (D)</p> Signup and view all the answers

<p>A variety of ages to reflect general population preferences (B)</p> Signup and view all the answers

<p>In uniform sizes, shapes, and temperatures (D)</p> Signup and view all the answers

<p>Women generally have a higher sensitivity to sweetness (A)</p> Signup and view all the answers

<p>Panelists eating food before the test (C)</p> Signup and view all the answers

<p>Five (C)</p> Signup and view all the answers

<p>To evaluate preferences in a nuanced manner (A)</p> Signup and view all the answers

A scientific method to measure people's responses to food based on their senses (sight, smell, touch, taste, sound).

Evaluating food quality based on sensory characteristics and personal preferences.

Evaluating food quality based on measurable laboratory findings (physical and chemical properties).

A type of subjective test conducted by a trained panel to discriminate or describe differences in food samples.

A type of subjective test evaluating consumer preferences or acceptance of food products.

A group of people trained or selected to evaluate food products' sensory characteristics.

Steps taken to prepare food samples for sensory evaluation.

An illness caused by eating contaminated food.

Mid-mornings or mid-afternoons are considered the best times for sampling food products.

Samples are assigned random codes to ensure unbiased evaluation by panelists.

Overexposure to a particular taste can dull the senses, impacting the accuracy of sensory evaluation.

The lingering flavors of previous samples can influence the perception of subsequent samples.

Small containers are provided for spitting out samples, preventing swallowing from influencing subsequent tastes.

Using laboratory instruments to measure food characteristics quantitatively.

Measuring observable aspects of food like size, shape, weight, and texture.

Analyzing food components using chemical methods to identify nutrients, toxins, allergens, etc.

A leading organization that publishes a book on chemical tests used to analyze food components.

Ensuring that food products meet specific standards for safety, purity, and consistency.

A sensory test where three samples are presented, and the participant determines if one sample is different from the other two.

A sensory test where three samples are presented, one of which is a reference, and the participant chooses the sample most similar to the reference.

A scale used to measure consumer preferences or acceptance of food products.

Individuals highly trained in tasting a specific food or beverage, capable of detecting subtle differences.

Requirements for individuals on a taste panel, such as being free of colds, nonsmokers, and not having strong likes or dislikes for the food being tested.

Considerations for taste panel composition, including gender distribution and age range, as these factors can affect test results.

Ensuring consistent sample size, freshness, temperature, and container type for all food samples in a sensory evaluation.

Maintaining a comfortable temperature, quiet surroundings, and odor-free conditions for the taste panel.

To scientifically measure people's responses to food based on their senses.

Objective analysis involves measurable laboratory findings, while subjective analysis relies on sensory characteristics and personal preferences.

Microorganisms such as bacteria, viruses, parasites, and prions that cause foodborne illnesses.

Harmful chemicals that can contaminate food, like toxins from seafood or plants.

Foreign objects found in food, such as hair, glass, or insects.

Foodborne illness caused by eating food with large amounts of bacteria.

Foodborne illness caused by consuming toxins produced by bacteria growing on food.

The correct temperature to store food and prevent microbial growth.

Good hygiene practices for food handlers, like handwashing and clean uniforms.

Food items prone to contamination, like meat, poultry, and dairy.

A set of rules and guidelines used to prevent foodborne illnesses.

There are four safe ways to thaw food: in the refrigerator, under running water, in the microwave followed by cooking, or as part of the cooking process.

Keep raw foods separate from cooked foods and ready-to-eat foods to avoid spreading bacteria.

Different foods need different temperatures to kill harmful bacteria. Most poultry and meats need 71-74°C, while cooked fruit and vegetables need 57°C.

Food should be kept either above 60°C (hot) or below 4°C (cold) to prevent bacterial growth.

Cool food quickly to prevent bacterial growth. Four methods include shallow containers, reducing food size, ice-water bath, and blast chiller.