Food Science: Science Exam with
Accurate Answers
Sensory science is a discipline in which several senses are evoked, measured, analyzed and
interpreted to know more about our foods. Which of the following senses may be studied?
1. sight 2. hearing 3. touch
4. smell 5. all of the above - ✔✔5. All of the above
Which of the following is a factor affecting flavor perception?
1. volatility of aroma compounds
2. sensitivity of the individual
3. non-volatile taste compounds
4. interactions between compounds while chewing 5. all of the above affect flavor perception -
✔✔5. all of the above affect flavor perception
A pair of organisms that may be used together as the starter culture for pepperoni is
Saccharomyces cerevisiae and Pseudomonas fluorescent.
t/f - ✔✔False
The amount of heat energy required to raise the temperature of a body of a given mass in
degrees Kelvin is called ...
1. enthalpy 2. thermal conductivity 3. thermal resistivity
4. heat capacity 5. heat flux - ✔✔4. Heat capacity
In the demonstration conducted on 4/27/16, the students who tasted the hot dogs were asked
to identify which sample was different using a ...
,1. triangle test 2. duo-trio test 3. blindfold test
4. paired comparison test 5. ranking test - ✔✔1. Triangle Test
A test method that is used to determine the level at which an ingredient can be detected or
recognized is called a ...
1. consumer acceptance test
2. descriptive test 3. threshold test
4. viscosity test 5. focus group - ✔✔3. Threshold Test
The type of discrimination test that is arranged for panelists to select the sample that matches
the reference sample is known as a ...
1. triangle test 2. hedonic test 3. descriptive test
4. duo-trio test 5. paired comparison test - ✔✔4. Duo Trio Test
Textural sensations known as chemical feeling factors include all of the following except ...
1. pungency 2. heat 3. coolness
4. umami 5. astringency - ✔✔4. Umami
Arranging five samples in order of saltiness is an example of measuring data according to ...
1. binomial 2. rank 3. randomness
4. interval 5. all of the above - ✔✔2. Rank
Water hardness is a critical factor in food processing because it increases the cost of water
treatment, may lead to additional use of sanitizers and contributes to higher energy
consumption in heat exchangers.
1. True 2. False - ✔✔1. True
Enthalpy is a measure of total energy of a system and a common unit of measure for this is ...
,1. Joules (J) 2. Grams (g) 3. Fahrenheit (F)
4. Celcius (C) 5. Newtons (N) - ✔✔1. Joules (J)
Beneficial microbes are used for manufacture of many food products. Which of the following is
an example of the yeast which is usually used for the manufacture of bread and beer?
1. Trichina spiralis 2. Pseudomonas fluorescens
3. Lactobacillus delbrueckii
4. Pediococcus cerevisiae 5. Saccharomyces cerevisiae - ✔✔5. Saccharomyces Cervisiae
Aroma that is perceived by the nose before food enters the mouth is called retronasal
perception.
1. True 2. False - ✔✔2. False
Based on composition and the fact that microwave ovens are effective because they heat foods
that contain water, which one of the following does not heat well in a microwave oven?
1. vegetable oil 2. pork chops 3. pop corn
4. butter 5. carrots - ✔✔1. Vegetable oil
In taste-testing the vanilla-flavored milk samples, the students on 4/27/16 were asked to
indicate which sample they liked the best. This kind of testing is an example of a ...
1. triangle test 2. duo-trio test 3. consumer test
4. paired comparison test 5. descriptive test - ✔✔3. Consumer Test
Some tasters have special characteristics that make them supertasters. Which of the following
is a characteristic of a supertaster?
1. Increased density of fungiform papillae on the tongue
2. More trigeminal nerve endings in the mouth
3. Extreme sensitivity to the chemical n-propylthiouracil (PROP)
, 4. Strong food dislikes
5. All of the above are associated with supertasters - ✔✔5. All of the above are associated with
supertasters
Which of the following is not used by sensory scientists to evoke correct responses during an
evaluation?
1. Samples are usually served under controlled conditions with random 3-digit codes.
2. Temperature, volume of sample, and cooking preparation are randomized to represent
variable consumer preferences.
3. Samples are often served in a random or counterbalanced presentation order.
4. Samples are served under controlled conditions that are free from other distractions.
5. Sensory panels are best conducted in well-designed facilities where the lighting can be
controlled and there is good ventilation to control aromas from the samples. - ✔✔2.
Temperature, volume of sample, and cooking preparation are randomized to represent variable
consumer preferences.
The study of physiology, genetics, growth characteristics, survival and behavior of microbes is ...
1. food science 2. food biotechnology 3. food engineering
4. food microbiology 5. food chemistry - ✔✔4. Food Microbiology
A time-consuming sensory test that provides detailed quantitative information using 8-12
trained panelists who were screened for their acuity and answers the question of how products
differ in sensory attributes would be called a ...
1. consumer test 2. discrimination test 3. hedonic test
4. descriptive test 5. affective test - ✔✔4. Descriptive Test
A decrease in response under conditions of constant stimulation occurs with smell as well as
taste. This decrease is called ...
1. retronasal impaction 2. adaptation 3. olfactory resistivity
4. kinetic anosmia 5. limited discrimination - ✔✔2. Adaptation
Accurate Answers
Sensory science is a discipline in which several senses are evoked, measured, analyzed and
interpreted to know more about our foods. Which of the following senses may be studied?
1. sight 2. hearing 3. touch
4. smell 5. all of the above - ✔✔5. All of the above
Which of the following is a factor affecting flavor perception?
1. volatility of aroma compounds
2. sensitivity of the individual
3. non-volatile taste compounds
4. interactions between compounds while chewing 5. all of the above affect flavor perception -
✔✔5. all of the above affect flavor perception
A pair of organisms that may be used together as the starter culture for pepperoni is
Saccharomyces cerevisiae and Pseudomonas fluorescent.
t/f - ✔✔False
The amount of heat energy required to raise the temperature of a body of a given mass in
degrees Kelvin is called ...
1. enthalpy 2. thermal conductivity 3. thermal resistivity
4. heat capacity 5. heat flux - ✔✔4. Heat capacity
In the demonstration conducted on 4/27/16, the students who tasted the hot dogs were asked
to identify which sample was different using a ...
,1. triangle test 2. duo-trio test 3. blindfold test
4. paired comparison test 5. ranking test - ✔✔1. Triangle Test
A test method that is used to determine the level at which an ingredient can be detected or
recognized is called a ...
1. consumer acceptance test
2. descriptive test 3. threshold test
4. viscosity test 5. focus group - ✔✔3. Threshold Test
The type of discrimination test that is arranged for panelists to select the sample that matches
the reference sample is known as a ...
1. triangle test 2. hedonic test 3. descriptive test
4. duo-trio test 5. paired comparison test - ✔✔4. Duo Trio Test
Textural sensations known as chemical feeling factors include all of the following except ...
1. pungency 2. heat 3. coolness
4. umami 5. astringency - ✔✔4. Umami
Arranging five samples in order of saltiness is an example of measuring data according to ...
1. binomial 2. rank 3. randomness
4. interval 5. all of the above - ✔✔2. Rank
Water hardness is a critical factor in food processing because it increases the cost of water
treatment, may lead to additional use of sanitizers and contributes to higher energy
consumption in heat exchangers.
1. True 2. False - ✔✔1. True
Enthalpy is a measure of total energy of a system and a common unit of measure for this is ...
,1. Joules (J) 2. Grams (g) 3. Fahrenheit (F)
4. Celcius (C) 5. Newtons (N) - ✔✔1. Joules (J)
Beneficial microbes are used for manufacture of many food products. Which of the following is
an example of the yeast which is usually used for the manufacture of bread and beer?
1. Trichina spiralis 2. Pseudomonas fluorescens
3. Lactobacillus delbrueckii
4. Pediococcus cerevisiae 5. Saccharomyces cerevisiae - ✔✔5. Saccharomyces Cervisiae
Aroma that is perceived by the nose before food enters the mouth is called retronasal
perception.
1. True 2. False - ✔✔2. False
Based on composition and the fact that microwave ovens are effective because they heat foods
that contain water, which one of the following does not heat well in a microwave oven?
1. vegetable oil 2. pork chops 3. pop corn
4. butter 5. carrots - ✔✔1. Vegetable oil
In taste-testing the vanilla-flavored milk samples, the students on 4/27/16 were asked to
indicate which sample they liked the best. This kind of testing is an example of a ...
1. triangle test 2. duo-trio test 3. consumer test
4. paired comparison test 5. descriptive test - ✔✔3. Consumer Test
Some tasters have special characteristics that make them supertasters. Which of the following
is a characteristic of a supertaster?
1. Increased density of fungiform papillae on the tongue
2. More trigeminal nerve endings in the mouth
3. Extreme sensitivity to the chemical n-propylthiouracil (PROP)
, 4. Strong food dislikes
5. All of the above are associated with supertasters - ✔✔5. All of the above are associated with
supertasters
Which of the following is not used by sensory scientists to evoke correct responses during an
evaluation?
1. Samples are usually served under controlled conditions with random 3-digit codes.
2. Temperature, volume of sample, and cooking preparation are randomized to represent
variable consumer preferences.
3. Samples are often served in a random or counterbalanced presentation order.
4. Samples are served under controlled conditions that are free from other distractions.
5. Sensory panels are best conducted in well-designed facilities where the lighting can be
controlled and there is good ventilation to control aromas from the samples. - ✔✔2.
Temperature, volume of sample, and cooking preparation are randomized to represent variable
consumer preferences.
The study of physiology, genetics, growth characteristics, survival and behavior of microbes is ...
1. food science 2. food biotechnology 3. food engineering
4. food microbiology 5. food chemistry - ✔✔4. Food Microbiology
A time-consuming sensory test that provides detailed quantitative information using 8-12
trained panelists who were screened for their acuity and answers the question of how products
differ in sensory attributes would be called a ...
1. consumer test 2. discrimination test 3. hedonic test
4. descriptive test 5. affective test - ✔✔4. Descriptive Test
A decrease in response under conditions of constant stimulation occurs with smell as well as
taste. This decrease is called ...
1. retronasal impaction 2. adaptation 3. olfactory resistivity
4. kinetic anosmia 5. limited discrimination - ✔✔2. Adaptation
