NUTR 1362 Exam 2026 (VERSION A & B)QUESTIONS
AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
sight - CORRECT ANSWER >>>-receives the first impression of foods: shape, color,
consistency, serving size, and appearance
-can denote ripeness, strength or dilution and temperature
-senses can be deceiving
-color palette of plate is also important
odor - CORRECT ANSWER >>>-almost as important as sight
-most are detected at low concentrations
-split into six groups and four categories
six groups of odors - CORRECT ANSWER >>>1. spicy
2. flowery
3. fruity
4. resinous (eucalyptus)
5. burnt
6. foul
four categories of odors - CORRECT ANSWER >>>1. fragrant (sweet)
2. acidic (sour)
3. burnt
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,4. caprylic (goaty)
olfactory - CORRECT ANSWER >>>relating to the sense of smell
volatile molecules - CORRECT ANSWER >>>molecules capable of evaporating like a gas into
the air
adaptation - CORRECT ANSWER >>>perception of a continuously present smell gradually
decreasing over time
taste - CORRECT ANSWER >>>-most influential factor in critiquing food
-substance must be dissolved in liquid or saliva (saltines)
taste buds - CORRECT ANSWER >>>-named this because the arrangement of their cells is
similar to the shape of a flower bud
-located on the tongue
-send signals to the brain through hairlike perceptions
gustatory cells - CORRECT ANSWER >>>taste buds connected to the brain via nerve cells
taste interactions - CORRECT ANSWER >>>-occurs when compounds that contribute to
taste combine to create new tastes
-example: salt on watermelon makes it sweeter
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, touch - CORRECT ANSWER >>>conveys to a food's texture, consistency, astringency, and
temperature
texture - CORRECT ANSWER >>>-a combination of perceptions: eyes give first clue, fingers
and utensils give second, mouthfeel third
-can be described as coarse, crisp, fine, dry, moist, greasy, smooth, lumpy, rough, sticky, solid,
etc.
consistency - CORRECT ANSWER >>>describes a food's thickness or firmness
astringency - CORRECT ANSWER >>>a sensory phenomenon characterized by a dry, puckery
feeling in the mouth
hearing - CORRECT ANSWER >>>-sounds are related to water content
-indicates freshness and doneness
-example: fajitas, crunchy celery (if not crunchy, dehydrated), rice krispies
5 basic taste stimuli/sensations - CORRECT ANSWER >>>-each food has its own chemical
compound
1. sweet
2. sour
3. bitterness
4. salty
5. savory
sweet - CORRECT ANSWER >>>-chemical configuration of its molecule
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AND CORRECT DETAILED ANSWERS
(VERIFIED ANSWERS) |ALREADY GRADED A+
sight - CORRECT ANSWER >>>-receives the first impression of foods: shape, color,
consistency, serving size, and appearance
-can denote ripeness, strength or dilution and temperature
-senses can be deceiving
-color palette of plate is also important
odor - CORRECT ANSWER >>>-almost as important as sight
-most are detected at low concentrations
-split into six groups and four categories
six groups of odors - CORRECT ANSWER >>>1. spicy
2. flowery
3. fruity
4. resinous (eucalyptus)
5. burnt
6. foul
four categories of odors - CORRECT ANSWER >>>1. fragrant (sweet)
2. acidic (sour)
3. burnt
1|Page
,4. caprylic (goaty)
olfactory - CORRECT ANSWER >>>relating to the sense of smell
volatile molecules - CORRECT ANSWER >>>molecules capable of evaporating like a gas into
the air
adaptation - CORRECT ANSWER >>>perception of a continuously present smell gradually
decreasing over time
taste - CORRECT ANSWER >>>-most influential factor in critiquing food
-substance must be dissolved in liquid or saliva (saltines)
taste buds - CORRECT ANSWER >>>-named this because the arrangement of their cells is
similar to the shape of a flower bud
-located on the tongue
-send signals to the brain through hairlike perceptions
gustatory cells - CORRECT ANSWER >>>taste buds connected to the brain via nerve cells
taste interactions - CORRECT ANSWER >>>-occurs when compounds that contribute to
taste combine to create new tastes
-example: salt on watermelon makes it sweeter
2|Page
, touch - CORRECT ANSWER >>>conveys to a food's texture, consistency, astringency, and
temperature
texture - CORRECT ANSWER >>>-a combination of perceptions: eyes give first clue, fingers
and utensils give second, mouthfeel third
-can be described as coarse, crisp, fine, dry, moist, greasy, smooth, lumpy, rough, sticky, solid,
etc.
consistency - CORRECT ANSWER >>>describes a food's thickness or firmness
astringency - CORRECT ANSWER >>>a sensory phenomenon characterized by a dry, puckery
feeling in the mouth
hearing - CORRECT ANSWER >>>-sounds are related to water content
-indicates freshness and doneness
-example: fajitas, crunchy celery (if not crunchy, dehydrated), rice krispies
5 basic taste stimuli/sensations - CORRECT ANSWER >>>-each food has its own chemical
compound
1. sweet
2. sour
3. bitterness
4. salty
5. savory
sweet - CORRECT ANSWER >>>-chemical configuration of its molecule
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