UNDERSTANDING FOOD PRINCIPLES AND
PREPARATION 6TH EDITION BROWN ALL
CHAPTERS COMPREHENSIVE STUDY
GUIDE SOLUTIONS VERIFIED AND
BUNDLED
⩥ 2. What are the five taste stimuli.
Answer: sweet, sour, bitter, salty, umami
⩥ 3. What is taste.
Answer: a. the most influential factor in food selection
b. A combination of compounds that must be dissolved in 99.5
%water/saliva
c. occurs when substances stimulate the taste buds (connected to brain
nerves)
⩥ d. Factors that influence tastes.
Answer: genetics, age, temperature, food variety
⩥ 4. What is flavor?.
Answer: a. The combined sense of taste, odor, sound, and mouthfeel
, ⩥ 5. What is subjective evaluation of foods.
Answer: a. The evaluation of food based on sensory characteristics and
personal preference
⩥ Analytical.
Answer: conducted by a trained panel that evaluate foods
discriminatively (are they different) or descriptively ( how are they
different) ; discriminative test,
⩥ Affective.
Answer: consumer based evaluations; hedonic( related to pleasure) and
personal preference
⩥ objective evaluation of food.
Answer: Lab instruments instead of people are used to measure the
characteristics of food quantitatively
⩥ Physical tests.
Answer: measure observable aspects of food (volume, density, viscosity)
⩥ Chemical tests.
Answer: determine various nutrient and nonnutrient substances in food
PREPARATION 6TH EDITION BROWN ALL
CHAPTERS COMPREHENSIVE STUDY
GUIDE SOLUTIONS VERIFIED AND
BUNDLED
⩥ 2. What are the five taste stimuli.
Answer: sweet, sour, bitter, salty, umami
⩥ 3. What is taste.
Answer: a. the most influential factor in food selection
b. A combination of compounds that must be dissolved in 99.5
%water/saliva
c. occurs when substances stimulate the taste buds (connected to brain
nerves)
⩥ d. Factors that influence tastes.
Answer: genetics, age, temperature, food variety
⩥ 4. What is flavor?.
Answer: a. The combined sense of taste, odor, sound, and mouthfeel
, ⩥ 5. What is subjective evaluation of foods.
Answer: a. The evaluation of food based on sensory characteristics and
personal preference
⩥ Analytical.
Answer: conducted by a trained panel that evaluate foods
discriminatively (are they different) or descriptively ( how are they
different) ; discriminative test,
⩥ Affective.
Answer: consumer based evaluations; hedonic( related to pleasure) and
personal preference
⩥ objective evaluation of food.
Answer: Lab instruments instead of people are used to measure the
characteristics of food quantitatively
⩥ Physical tests.
Answer: measure observable aspects of food (volume, density, viscosity)
⩥ Chemical tests.
Answer: determine various nutrient and nonnutrient substances in food
