Finding the Facts Smelling the Science Equip Yourself Free Samples, Anyone? The Method
100
C. Mass in grams
Which is an example of an objective measurement?
A. Control variable
B. Flavor preference
C. Mass in grams
D. Texture description
100
D. Personal texture preferences
Which causes analysis to be subjective rather than objective?
A. Estimating time to bake
B. Identifying liquids based on pH
C. Measurement of irregular shaped objects
D. Personal texture preferences
100
C. Graduated cylinders
Susan needs to measure the volume of lemon juice, water, and sugar for an experiment. Which piece of equipment will she use?
A. Beaker
B. Erlenmeyer Flask
C. Graduated cylinders
D. Test tubes
100
D. 614
Which sample label will result in the least psychological bias during sensory analysis?
A. AF
B. 2
C. 58
D. 614
100
B. State the research question
After defining the problem, she told her team they are going to study "Which formula has the most appealing taste?" Which step in the experimental process is this?
A. Report the results
B. State the research question
C. Evaluate the results
D. Conduct the experiment
200
C. Fahrenheit
Max found that water froze at 32°. Which temperature scale was he using?
A. Celsius
B. English
C. Fahrenheit
D. Kelvin
200
D. Psychological
Alex became seriously ill after eating tacos and now dislikes Mexican
food. This bias will impact his ability to judge fairly in which area of influence in sensory analysis?
A. Cultural
B. Environmental
C. Physical
D. Psychological
200
D. Position glassware on burner before turning on heat
Which is an example of a safe way to handle glassware?
A. Cool hot glass in lukewarm water
B. Move hot beakers to storage for cooling
C. Point test tubes toward people as they are heated
D. Position glassware on burner before turning on heat
200
A. Consumer
Which type of taste panel is most likely used to determine the marketability of a new flavor of ice cream?
A. Consumer
B. Professional
C. Research
D. Supertaster
200
C. Conducting the experiment
Which step of the experiment process involves monitoring a control and variations?
A. Defining the problem
B. Designing the experiment
C. Conducting the experiment
D. Evaluating the results
300
C. elongation.
Resistance to force measures assessment to texture, and stretchability
measures:
A. texture.
B. resistance of a mixture to flow.
C. elongation.
D. lightness or darkness.
300
C. Physical
Erin has a large number of taste buds per square centimeter. This makes her a supertaster. In which influence in sensory analysis will she have an
advantage?
A. Cultural
B. Environmental
C. Physical
D. Psychological
300
D. Use food-grade equipment.
Lab safety rules are established to protect people from injury, keep lab spaces organized, and safeguard food from contamination. Which rule helps safeguard food from contamination?
A. Cool hot glass slowly.
B. Put away all equipment.
C. Return supplies to their proper places.
D. Use food-grade equipment.
300
B. Serving chilled
When conducting a taste test of new soft drink samples, which will result in the most valid results?
A. Serving at room temperature
B. Serving chilled
C. Serving on ice
D. Serving warm
300
B. Designing the experiment
Janet decided to use three different heat sources to determine which cook eggs most efficiently. Which step in the experimental process is this?
A. Defining the problem
B. Designing the experiment
C. Conducting the experiment
D. Evaluating the results
400
A. pH measures acidity or basic concentration; water activity measures water pressure.
The difference between measuring pH and water activity is:
A. pH measures acidity or basic concentration; water activity measures water pressure.
B. pH measures elongation; water activity measures assessment to texture.
C. pH measures lightness or darkness; water activity measures texture.
D. pH measures water pressure; water activity measures acidity or basic concentration in food.
400
C. 3-digit numbers
Which sample labeling system will result in the least psychological bias during sensory analysis?
A. 1 letter
B. 2-digit numbers
C. 3-digit numbers
D. 3 or more letters
400
B. Liters
Kelly needs to measure the volume of corn syrup. Which metric unit should she use?
A. Grams
B. Liters
C. Newtons
D. Pounds
400
D. Lasagna that is served warm
Which sample will provide the most intense flavors for comparison?
A. Lasagna that is served piping hot
B. Lasagna tested at 10 a.m.
C. Lasagna tested under red lights
D. Lasagna that is served warm
400
C. Is bean A, B, or C the best substitute for lima beans
A company needed to find an alternative bean to use for lima beans in its soup formulation. Which statement is an example of a research question for this problem?
A. Bean B proved to be the best replacement for lima beans
B. Can beans be simmered for 4 hours
C. Is bean A, B, or C the best substitute for lima beans
D. Test beans A, B, and C for quality
500
A. Checking the percentage of sugar used
Which is an example of proximate analysis?
A. Checking the percentage of sugar used
B. Comparing taste of three variations
C. Identifying controls and variables
D. Listing experimental procedure to be followed
500
C. Psychological
The school cafeteria has dyed most of the food green for St. Patrick’s Day. The janitor noticed that more of the mashed potatoes were thrown in the trash than usual. Which influence on food likes and dislikes has altered the students’ diets?
A. Cultural
B. Environmental
C. Psychological
D. Religious
500
A. bottom of the meniscus.
To measure volume accurately in a beaker, Ben places the beaker on a level surface at eye level. An additional step that is necessary with a graduated cylinder is to look at the:
A. bottom of the meniscus.
B. middle of the meniscus.
C. top of the meniscus.
D. widest part of the meniscus.
500
A. Brittleness
Marcia has a sensory evaluation form she used from a brownie sample test. Which sensory characteristic needs to be added for evaluating snack
cracker samples?
A. Brittleness
B. Chewiness
C. Chroma
D. Volatility
500
B. Evaluate the results
Linda finished her experiment and determined that a certain packaging increased the shelf-life of a product. Which step in the experimental process is this?
A. Define the problem
B. Evaluate the results
C. Identify steps of experiment
D. State the research question






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