CFS Test Questions With 100% Correct Answers!!

CFS Test Questions With 100% Correct Answers!! ns Study CFS Test Questions Share 7 studiers today 5.0 (4 reviews) Flashcards Learn Test Match Profile Picture Created by senya2k Terms in this set (99) Original ‍Which of the following is not an example of an additive used to inhibit lipid oxidation? A) tocopherols B) ascorbic acid C) sodium benzoate D) EDTA C) sodium benzoate ‍In a vegtable operation, the process specifies that peas be blanched prior to canning. What is the marker enzyme used to determine success of blanching? A) catalase B) peroxidase C) lipoxygenase D) chlorophyllase B) peroxidase What is the most effective analytical method to analyze arsenic content of apple juice? A) atomic absorption spectroscopy B) gas chromatography C) high performance liquid chromatography D) mass spectroscopy A) atomic absorption spectroscopy ‍What is the goal of the pectin methylesterase (PME) inactivation in orange juice pasteurization? A) to prevent cloud loss B) to prevent flavor changes C) to prevent vitamin C loss D) to prevent microbial growth A) to prevent cloud loss ‍What attribute of a typcial home freezer results in formation of large ice crystals in frozen foods during storage? A) auto-defrost cycle B) heat from compressors C) high temperature set-point D) presence of high moisture foods A) auto-defrost cycle ‍A lab certificate presents a pesticide residue test for the ingredient as negative. What other pieces of information are needed to be able to accept this ingredient for use? A) regulatory limits and what country this lab was located in. B) the chemical extraction procedure was used for this analysis and what equipment was used. C) the level of detection used for this analysis and how this compared with the regulatory limits. D) the country this lab was located in and whether the import permit and ISO accreditation was up to date. C) the level of detection used for this analysis and how this compared with the regulatory limits. ‍A 5.018 g sample of ground beef was dried in an infrared oven to a final weight of 2.358 g. What is the precent solids of the beef sample? A) 0.4699% B) 2.13% C) 46.99% D) 53.01% C) 46.99% ‍What is the main process that allows green tea to contain a higher EGCG (epigallocatechin gallate) level? A) a lower drying temperature B) the bushes are covered in shade before the plucking C) the enzymes in the leaves are deactivated early in the processing. D) the tea goes through a long oxidation process C) the enzymes in the leaves are deactivated early in the processing. a target pathogen has a D-value at 100°C of 15.0 minutes and a z-value of 10°C. How long must a product be processed at 120°C to kill 1,000,000 cells of the microorganism. A) 0.9 minutes B) 1.5 minutes C) 0.15 minutes D) 15.0 minutes A) 0.9 minutes The test results from a micro-laboratory shows a high level of microorganisms in your product. What is the proper interpretation of these results? A) the product is spoiled B) the product is acceptable C) the test needs to be repeated D) it depends on the product type D) it depends on the product type Which factors should be taken into consideration when setting the microbiological specification and sampling plan for a finished ingredient? A) the severity of the potential hazard, the likelihood of process failure and the sampling size most commonly used B) finished products do not require microbiological specifications since processing will eliminate all commonly found micro-organisms. C) finished products do not require microbiological specifications because it is more important to focus on raw material microbiological specifications D) the severity of the potential hazard, the effect of processing on the microbiological status of the food, and the intended use of the food should all be included. D) the severity of the potential hazard, the effect of processing on the microbiological status of the food, and the intended use of the food should all be included. Which of the following processes is MOST effective in killing pathogens? A) dry steam B) Ethylene oxide C) irradiation D) ozone C) irradiation Which of the following indicates proper beer fermentation is occuring? A) hops B) ethanol C) dissolved oxygen D) unsaturated fatty acids B) ethanol What is the purpose of creating a sampling plan. which includes a microbiological sampling procedure, test methods and decision criteria? A) to accept or reject the decision criteria. B) to accept of reject a batch of an ingredient or product. C) to compare sampling procedures and decision criteria. D) to gather content information about the ingredient or product. B) to accept of reject a batch of an ingredient or product. What is the minimum water activity of a food to ensure pathogen bacteria will NOT grow? A) aw 0.83 B) aw 0.85 C) aw 0.87 D) aw 0.89 B) aw 0.85 a vegetative microorganism has a D-value at 55°C of 2.0 minutes and a z-value of 5°C. How many of the cells will be killed in a heat process of 55°C for 6 minutes? A) 90% B) 99% C) 99.9% D) 99.99% C) 99.9% Ingredient claims for the amount of sugar on the label of a food product can BEST be supported by A) a certificate of analysis by the ingredient supplier. B) analytical testing for conformity to specification sheet. C) calculation from a handbook of food composition. D) calculation from the formula. B) analytical testing for conformity to specification sheet. With regard to the lethality effectiveness of the design of a high temperature short time (HTST) pasteurization process, the treatment time is measured only in: A) the holding tube B) the heater section and the holding tube C) the heater section, holding tube, and cooling station D) the heater section, holding tube, cooling station, and packaging A) the holding tube You are developing a new gluten free pasta/macaroni product. Which ingredient would be suitable for use in your product? A) rye flour B) rice flour C) semolina flour D) whole wheat flour B) rice flour Which process assures the non-allergenicity of soybean oil? A) acid treatment at pH 3.0 B) proteolysis by fermentation C) heating to 80°C for 30 minutes D) solvent extraction and refinement D) solvent extraction and refinement To analyze the volatile flavor compounds in a product, what is the BEST analytical technique to use? A) atomic absorption (AAS) B) gas chromatography (GC) C) liquid chromatography (LC) D) inductively coupled plasma (ICP) spectroscopy B) gas chromatography (GC) R&D is developing a new potato chip snack seasoning. Ground paprika is used to color the seasoning. Which of the following color tests would provide the most objective assessment of whether the snack seasoning is within the established limit? A) Color tiles B) Extractable color C) Hunter color D) Visual comparison to retained sample C) Hunter color The moisture content of a potato is 400% on a dry basis. What is its percentage moisture content on a wet basis? A) 40% B) 80% C) 125% D) 800% B) 80% (400/(100+400))×100 What organization has global benchmarks for food safety management systems used by the food industry? A) ABD B) WHO C) GFSI D) AOAC C) GFSI When conducting a technical feasibility assessment of a product concept, which of the following would be a consultant or source of information for your assessment? A) human resources B) operations manager C) graphic design specialist D) customer service personnel B) operations manager Which of the following is a type of testing that can be completed to ensure a dairy product meets the fat content specification? A) gas chromatography B) liquid chromatography C) mass spectroscopy D) sulfuric acid digestion D) sulfuric acid digestion Developers want to select one of four prototypes to move into a large-scale test market. A 9-point hedonic liking test has been conducted using 100 category consumers. The resulting analysis of variance provided p-values of 0.03 for products. An alpha level of 0.05 has been selected to protect for Type 1 Error. Which of the following interpretations best describes the outcome of the test? A) Cluster analysis should be applied to investigate if there is liking segmentation B) The products are significantly different C) There is no significant difference amongst consumers, which invalidates the product difference results D) There is no significant difference between consumers at the 95% confidence level B) The products are significantly different In creating a nutritional label, a company MUST do which of the following? A) Perform analytical, micriobiological, and sensory testing B) Conform to food labeling regulations C) Hold mandatory discussion with and seek approval by food regulatory agency D) Rely on standards of identity B) Conform to food labeling regulations The laboratory analysis indicates 0.4g/toog trans fat in a food product. How should the trans fat content be labeled for this food product with a serving size of 50g? A) The product should be labeled as a percent of daily value B) The product should be labeled as 0g of trans fat per serving C) the product should be labeled as 0.2g of trans fat per serving D) the product should be labeled as 0.4g of trans fat per serving B) The product should be labeled as 0g of trans fat per serving Which of the following types of scales can be incorporated into quantitative consumer testing in order to assist the product developer to identify product attributes which need adjustment? A) rank order B) overall liking C) descriptive analysis D) just about right (JAR) D) just about right (JAR) Milk flowing at 1 kg/s is being cooled from 80°C to 60°C in a plate heat exchanger. The cooling medium is flowing at 5 kg/s with an initial temperature of 40°C and a final temperature of 44°C. Assuming the milk has a specific heat of 4.189 KJ/Kg K, what is the amount of heat removed from the milk? A) 0.05 KJ/s B) 0.24 KJ/s C) 168 KJ/s D) 84 KJ/s D) 84 KJ/s 20°C decrease in temp. × 4.189 KJ/KG = 84 KJ/s A dairy processing company that produces soft cheese has a specification of Listeria monocytogenes negative. Ten samples of cheese were tested. Nine were negative for Listeria and one sample had a count of 15 CFU/g. Based on these results, what should be done with the cheese? A) place on hold until Listeria monocytogenes is confirmed B) destroy the product because Listeria monocytogenes was isolated C) release for sale because Listeria monocytogenes was not isolated D) reprocess because Listeria monocytogenes was isolated A) place on hold until Listeria monocytogenes is confirmed A quality manager is informed that two raw dairy materials have come into the plant within acceptable levels, but they have a slightly high color value. Some of this raw material has already been used to produce two days' worth of product on the line. What should the manager do? A) Ask manufacturing to taste the product to determine if it is okay. B) Collect a random sampling of products that were produced and compare visually against retained samples from earlier lots. C) Immediately throw out the product with no further testing. D) Inform upper management that the product specification should be changed. B) Collect a random sampling of products that were produced and compare visually against retained samples from earlier lots. A fermented beverage is enhanced with a natural fruit flavoring added post-fermentation to increase turbidity. Turbidity could interfere with assessment of several quality attributes. Which of the following sample preparation techniques would likely NOT assist in an accurate analysis of the product? A) filtration B) acidification C) centrifugation D) solid phase extraction B) acidification Which of the following would be considered a critical product quality influencing factor in approving a new vendor? A) Delivers product with certificate of analysis B) Demonstrates consistent compliance to specifications C) Guarantees lowest cost and quickest delivery D) Supplies competitors with the same of similar products B) Demonstrates consistent compliance to specifications The plant quality program includes an allergen program. The allergen program includes identification of allergens, label reviews, scheduling, sanitation, and testing of products. Compliance to all these elements should be monitored by: A) having all test results validated by a third-party lab B) daily observation of allproduction schedules C) sending label updates to a review team prior to printing D) routine auditing of all elements of the program D) routine auditing of all elements of the program Given that USDA regulations require the equivalent of 6% raw meat in chicken alfredo sauce, and that a cooked meat ingredient has 95% equivalent raw meat, and cooking yield is 70%, how much cooked meat ingredient must be used? A) 4.42% B) 4.8% C) 5.99% D) 6% A) 4.42% ???? The most neutral way to serve samples in a sensory test is to label them with what type of code? A) single letter B) geometric shape C) one-digit number D) three-digit number D) three-digit number The ______ section of a plate heat exchanger has product on BOTH sides of the plates. A) cooling B) heating C) holding D) regeneration D) regeneration Pediococcus bacteria are known to produce this strongly flavored metabolite that is highly valued in the dairy industry but generally NOT desired in the brewing industry. A) diacetyl B) geraniol C) methional D) phenylacetaldehyde A) diacetyl Food safety-related challenge studies are used to validate food safety in processing procedures, product storage conditions, and shelf life. Which of the following is NOT an example of a challenge study? A) inactivation study B) growth inhibition study C) oxidative rancidity study D) pathogen combination study C) oxidative rancidity study If the microbiology group sets the standards for microbiological limits on a raw material specification to a level that is outside of the industry standards, which of the following is the most likely result? A) The supplier may refuse to sell their raw material. B) Spoilage of products on the shelf may result due to the higher microbial limits. C) Procurement may not be able to purchase enough raw material to support the annual volume. D) The flavor of the raw material may be degraded and not perform well in the product forumulas. C) Procurement may not be able to purchase enough raw material to support the annual volume. Which nutrient is MORE stable under pasteurization of UHT process? A) thiamine B) vitamin A C) vitamin C D) vitamin B12 B) vitamin A A facility recieved a tanker of lemon juice. The quality control department will pull a sample from the top of the tanker from the sampling port. To ensure the sample gathered to test the Brix is MOST representative, the sample should be obtained: A) from the top B) from the middle C) from the bottom D) from the discharge area B) from the middle What is the maxium tolerance of PCBs in the seafood? A) 2.0 ppm B) 3.0 ppm C) 1.5 ppm D) 1.0 ppm A) 2.0 ppm After running a process capability study, the process capability values were calculated as Cp = 2.0 and Cpk = 1.0. Select the statement that describes this process. A) is capable and is running at target B) is capable and is not running at target C) is not capable and is running at target D) is not capable and is not running at target B) is capable and is not running at target The United States regulatory code states that nutrition labeling of ______ is voluntary. A) candy B) raw fruit C) dried fruit D) whole milk B) raw fruit What is most commonly used to sterilize paperboard packaging material used in aseptic packaging? A) steam B) hot water C) chlorine dioxide D) hydrogen peroxide D) hydrogen peroxide Pasteurization of orange juice will be applied in a pasteurizer with a retention tube of 4 cm of diameter and 10 m of longitude. What is the pasteurization time to process 1.257 m3 of juice/h? A) 26 s B) 36 s C) 46 s D) 56 s B) 36 s ???? When a soup product was scaled up from the benchtop, using the same recipe, the product turned out much thicker and darker. Which of the following could cause this difference? A) Double delivery of salt. B) Heating system differences C) Ingredient interactions D) Overdilution with water B) Heating system differences In a granola bar production facility, bars are produced at 1000 lb/hr. The constituents are sugar syrup (250 lb/hr), granola blend (700 lb/hr), and nut blend (150 lb/hr). What is the yield of this process? A) 85% B) 91% C) 96% D) 110% B) 91% Which process assures the non Allergenicity of soybean oil? A) acid treatment at ph 3.0 B) proteolysis by fermentation C) heating to 80°C for 30 minutes D) solvent extraction and refinement D) solvent extraction and refinement Which of the following is a correct food safety plan for monitoring critical control points in a process? A) monitor the critical control point daily, documenting the value each time. B) monitor the critical control point frequently, documenting deviations only C) monitor the critical control point for every batch of product, documenting the value D) monitor the critical control point for each batch of product, documenting deviations only C) monitor the critical control point for every batch of product, documenting the value. In a hazard analysis, one source of chemical hazards is A) metal shavings B) cleaning solutions C) worn conveyer belts D) contaminated cooking water B) cleaning solutions What is the best definition for the concept of "validation" in a HACCP plan? A) demonstration that the testing scheme employed for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process. B) demonstration that the control measures selected for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process. C) demonstration that the sanitation program employed for a specific process can, in fact, deliver the I tended level of control on a regular basis for the specific product and process. D) demonstration that the finished product testing program employed for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process. B) demonstration that the control measures selected for a specific process can, in fact, deliver the intended level of control on a regular basis for the specific product and process. Good manufacturing practices (GMP) are published in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110). GMP's describe the manufacturing practices A) to efficiently produce food B) for producing safe food products C) to keep production employees safe D) of foods for export to international markets B) for producing safe food products Recently, a child has consumed a product and has a severe allergic reaction to soy that was a contaminant in the product. The product is not soy based, but was produced on a line with other products that contained soy. What should the food manufacturer do FIRST to help prevent this problem in the future? A) Change all of product labels to state that the products may contain soy. B) conduct a hazard analysis and look for ways to isolate production lines. C) Contact the regulatory authorities and ask for a waiver to produce the product with or without soy. D) Set critical limits for the amount of soy that should be allowed in the product. B) conduct a hazard analysis and look for ways to isolate production lines. Which of the following is a HACCP Critical Control Point (CCP) for Ready-To-Eat, refrigerated, sliced Turkey product? A) slicer sanitation B) salt concentration C) cook time and temperature D) good manufacturing practices (GMP's) C) cook time and temperature Which of the following quality organizations is the highest ranking hierarchically? A) quality control program B) quality assurance program C) quality management system D) quality improvement program C) quality management system Which of the following steps is required to complete operational process specifications? A) Collect data on incoming raw materials B) Collect data over the full range of operations C) Talk to equipment manufacturers and suppliers D) Talk to consultants and outside engineers B) Collect data over the full range of operations In order to measure the capability of a process, the process must A) be in control B) be in start-up mode C) have defined specifications D) have defined critical control points A) be in control For meat products that will be marketed in the U.S., inspection by which of the following entities is required? A) FDA B) IFT C) Third-party food-testing lab D) USDA D) USDA In creating a nutritional label, a company MUST do which of the following? A) perform analytical, microbiological, and sensory testing B) conform to food labeling regulations C) Hold mandatory discussions with and seek approval by food regulatory agency. D) Rely on standards of identity B) conform to food labeling regulations Which type of document is used as a source to confirm compliance with Code of Federal Regulations Title 21? A) personnel records B) material safety data sheets C) preventative maintenance records D) thermal process temperature records D) thermal process temperature records Which of the following foods is NOT considered a major food allergen by the FDA? A) pea protein B) soy protein C) egg protein D) milk protein A) pea protein Which of the following is considered one of the major food allergens? A) red 40 B) wheat C) sulfites D) monosodium glutamate B) wheat The laboratory analysis for your product shows that the Vitamin C level is 50% higher than the amount stated on the nutritional label. How does this impact the labeling requirement? A) this product is in compliance with the requirements for nutritional labeling B) this product is in compliance with the requirements for ingredient labeling C) this product is not in compliance with the requirements for nutrition labeling D) there is not enough information given here to determine if the product is in compliance with nutrition labeling regulations A) this product is in compliance with the requirements for nutritional labeling The laboratory analysis indicates 0.4 g/100 g trans fat in a food product. How should the trans fat content be labeled for this food product with a serving size of 50g? A) the product should be labeled as a percentage of daily value B) the product should be labeled as 0 g of trans fat per serving C) the product should be labeled as 0.2 g trans fat per serving D) the product should be labeled as 0.4 g of trans fat per serving. B) the product should be labeled as 0 g of trans fat per serving The U.S. Food and Drug Administration requires that records for safety of thermally sterilized foods be kept for how many years? A) 1 B) 3 C) 5 D) 10 B) 3 a food scientist developing a new refrigerated, thick and creamy dairy dip with an "only 5 ingredients" market positioning. There are problems achieving the desired shel-life as the product tends to separate after only a few days on the shelf. The current ingredient list consists of: evaporated milk, sunflower oil, modified food starch, natural flavor. Which of the following ingredients would be MOST likely be able to help solve the separation problem? A) sucrose B) soybean oil C) heavy cream D) mono and diglycerides D) mono and diglycerides When developing a product that includes blueberries, the deciding factor to determining the percent of blueberries used is MOST LIKELY determined by which of the following statements? A) the particle size of the blueberries selected B) the sweetness of the individual varieties of blueberries C) the formula cost and availability of blueberries throughout the year D) the Hazard Analysis and Critical Control Point (HACCP) program of the blueberry suppliers C) the formula cost and availability of blueberries throughout the year Sorbic acid is typically used to inhibit yeast and mold, and is effective up to a pH of A) 5 B) 6.5 C) 7 D) 8 B) 6.5 Which protein source delivers a "complete protein" [protein digestibility corrected amino acid score (PDCASS = 1)]? A) corn meal B) pinto beans C) wheat gluten D) nonfat dry milk D) nonfat dry milk You want to replace soy protein in a beverage with an ingredient that does not require an allergen label. What ingredient should you select? A) rice protein B) almond milk C) heavy cream D) hydrolyzed wheat gluten A) rice protein You are formulating a dry taco seasoning blend that will be used by the customer to prepare taco meat. The key seasoning ingredients in the blend weigh 5 grams, however the factory poaching equipment can only fill 23 grams or more into the pouch. What additional ingredient, and its classification, would you add to the seasoning blend? A) salt - flavor enhancer B) starch - bulking ingredient C) soy oil - coating ingredient D) silicon dioxide - anti-caking B) starch - bulking ingredient A product development team has developed a new yogurt product and you are tasked with determining for the total manufacturing costs of the food product. Which of the following is NOT a cost for you to include? A) cost of ingredients B) business income tax C) production personnel D) production facility utilities (steam, electricity, gas) B) business income tax When conducting a technical feasibility assessment of a product concept, which of the following would be a consult or source of information for your assessment? A) human resources B) operations manager C) graphic design specialist D) customer service personnel B) operations manager Food additives are substances that are added to foods to preserve flavor, enhance taste and appearance, as well as provide food safety. Which of the following is NOT a major class of food additives? A) sweeteners B) fat substitutes C) acidity regulators D) anti-caking agents B) fat substitutes Which molecule is primarily responsible for the phenomenon known as retrogradation in baked goods? A) pectin B) amylose C) cellulose D) amylopectin B) amylose What is the MAIN function of calcium propionate in a tortilla formulation? A) Binder B) Dough conditioner C) Flavor enhancer D) Mold inhibitor D) Mold inhibitor Which of the following is the fastest method of pasteurization? A) batch heating B) High Temperature Short Time (HTST) C) microwave heating D) Ultrahigh temperature (UHT) D) Ultrahigh temperature (UHT) Which of the following is the MOST important when deciding what material to use when packaging red meat? A) moisture transmission rate B) opacity C) oxygen transmission rate D) Thickness C) oxygen transmission rate The reason for choosing pectin for yogurt-based applications is its A) ability to form softgels. B) solubility at ambient temperature. C) stability in the presence of calcium ions. D) ability to be added at any step of the process C) stability in the presence of calcium ions. a food scientist is developing a new batter for a battered, frozen chicken nugget. The scientist is struggling with excessive browning of the product during baking. The current formula contains the following ingredients: Wheat, wheat flour, corn starch, milk, sodium bicarbonate, mono calcium phosphate, ammonium bicarbonate, sugar, salt. Which of the following ingredients is MOST Likely the cause of the problem? A) salt B) milk C) corn starch D) ammonium bicarbonate D) ammonium bicarbonate Which nutrient is MORE stable under pasteurization or UHT processing? A) thiamine B) Vitamin A C) Vitamin C D) Vitamin B12 B) Vitamin A Which of the following manufacturing issues requires engineering technical assistance? A) material handling rules were disregarded B) product was made using expired ingredients C) production line runs below expected efficiency D) the batch was measured incorrectly C) production line runs below expected efficiency An advantage of glass packaging for foods is that it is A) heavy B) breakable C) transparent D) temperature resistant C) transparent You are developing a new bread product and you notice that the bread is staling faster than what you had expected. You should consider adding. A) water B) dextrose C) corn syrup D monoglycerides D monoglycerides Which of the following is a commonly accepted data analysis tool? A) histogram B) spider chart C) three diagram D) specifications A) histogram A vendor change occurred to replace the primary gun ingredient in a major brand frosting. To ensure that there is no change in the product's shelf life, which of the following characteristics is MOST important to test for an exact match to the control product? A) Aw B) carbohydrate C) fat D) pH A) Aw The purpose of a raw material specification is to form the basis for A) procurement of the highest-quality ingredients B) the manufacturing facility processing parameters. C) the finished product documentation requirements. D) procurement of ingredients that provide the desired functionality D) procurement of ingredients that provide the desired functionality The most neutral way to serve samples in a sensory test is to label the samples with what type of code? A) single letter B) geometric shape C) one-digit number D) three-digit number D) three-digit number You are performing a t-test to understand the texture liking of a new product. You have collected sensory data from panelists who have scored 2 different fiber levels (25% and 40% fiber) as to texture liking. You want to know if the panelists score the texture differently. In order to use the T-test properly, what conditions must be met? A) Each sample has 30 B) The two products are dependent samples C) Assumed that the sensory data is normally distributed D) The data measurements can have different interval scales C) Assumed that the sensory data is normally distributed The productivity team has a great cost saving idea. Marketing has said that they will only make a change to their flagship product if productivity can show that the dedicated consumer will not notice the change. Productivity want sensory data to present to marketing to justify their case. What sensory test should the century manager recommend? A) descriptive B) focus group C) consumer acceptance test D) preference test C) consumer acceptance test Which of the following types of scales can be incorporated into quantitative consumer testing and order to assist the product developer to identify product attributes which need adjustment? A) rank order B) overall liking C) descriptive analysis D) just about right (JAR) D) just about right (JAR) What does it mean if your over all liking scores are denoted with the following letters? Sample 1: 6.5a Sample 2: 7.9b Sample 3: 6.9ab A) Sample 1 is more preferred than sample 2 or sample 3, even though the overall liking score is lower B) Sample 1 and sample 2 are significantly different from each other, but not significantly different from sample 3 C) Sample 2 is more preferred than sample 1 or sample 3, and the difference between the 3 samples is insignificant D) Sample 3 is significantly different from both sample 1 and sample 2, and sample 1 and sample 2 are not significantly different from each other B) Sample 1 and sample 2 are significantly different from each other, but not significantly different from sample 3 A food scientist is developing a barbecue sauce and has 3 sweetening ingredients from which to choose: sugar, honey, and molasses. Sensory testing can be used to determine what is most liked by consumers. Which of the following sensory tools would be the BEST choice in providing this direction? A) duo-trio B) trained panel C) preference testing D) paired comparison C) preference testing Which of the following is an example of a Difference Test used in sensory analysis? A) triangle test B) acceptance test C) paired preference test D) quantitative description analysis A) triangle test Regard those of the methodology used for plant quality control programs, and necessary component(s) of any sensory test is/are A) multiple test samples B) multiple control samples C) a sample of the target product D) a finished product sample from the most rec