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SECTION-C Q. 12

Marks 24

(Choose the correct option. Each question carry 1 mark) 1) Provides a way to test a hypotheses in order to verify or disprove it……. a) Experiment b) Test panel c) Hypothesis d) Consumer taste panel 2) Factors that can change in an experiment……….. a) Ingredients b) Components c) Variables d) Items 3) The information gathered during an experiment…….. a) Components b) Data c) Variables d) Garnish 4) Explanation based on a body of knowledge gained from many observations and supported by the results of many experiments……. a) Hypothesis b) Experiment c) Theory d) List 5) Why do we evaluate food? a) For safety reasons b) To ensure highest quality of food c) To determine the ingredients. d) To determine shelf life of food 6) How do we evaluate food? a) Using all our sense except hearing b) All through tasting c) Using all our senses (hearing, tasting, d) Using all our senses except hearing and touching, seeing, smelling) touching. 7) Which of the following best describes sensory food evaluation? a) It is a process where we eat food to b) Aprocess where we taste food to determine understand the different taste or compare its quality with the other c) It is a process where we compare different d) It is a process where we judge food based food product through tasting only on its attributes of taste, texture and appearance 8) Which of the following is not tested in food evaluation? a) Color b) Crisp c) Length of fiber d) Smell 9) In a food evaluation process, it is recommended to label food sample with....... a) General name of the food product e.g., b) Wrong name e.g., cooking instead of cupcake cupcake c) Specific descriptive term e.g., 25g sugar d) Random number e.g., 345, 232, 114 cupcake 10) It is important to have the same portion served of each sample because.......... a) Different amount may not look aesthetically b) Different amount may affect the appetite of pleasing the tester c) Different amount served may affected d) Different amount may incur wastage of the judgement of the test food product served 11) During the testing of food, there should be no........... a) Talk with others b) Asking for spatula c) Having glass of water by the side d) Rinsing of palette after each testing 12) Testing of food is done in isolation so as to.............. a) Ensure fairness of testing b) Reduce the amount of food served c) Allow more concentration during testing d) Reduce the crowd during testing 13) In food evaluation, which of the following is not considered a valid test? a) Descriptive analysis b) Preference testing c) Collected testing d) Discriminative testing 14) Discriminative testing is used for........ a) Obtaining information about people like or b) Describing with precise words on a product dislike of food product c) Objective comparison of specific sensory d) Ranking food products in a certain order h t i ti f diff l

15) Which of the following factors that may affect the result of sensory evaluations? a) Level of hungriness b) Lightings c) Peer pressure d) All of the above 16) In a rating test, a..... is usually used. a) Just right scale b) Legend c) Sensory evaluation table d) Paired comparison 17) Triangle test is where....... a) 3 food samples are given, two which are b) The degree of discrepancy from the ideal can identical, testers, are required to pick up the be estimated one that is different c) Food sample are ranked based on a single d) Information is provided to describe each quality food sample 18) Which of the following are not reason for conducting sensory evaluation? a) To compare and determine reason for b) To determine the pricing of a food product consumer preference c) To compare the difference in a particular d) To determine the degree of acceptability of a attribute of sample of two or more similar product product 19) Which of the following is the best representation of date collected from rating test in descriptive analysis? a) Pie chart b) Bar graph c) Line graph d) Radar diagram 20) In a radar diagram ....... must be provide. a) Legend b) Picture c) Calculator d) Line 21) Which of the following is measured in a sensory evaluation? a) Sight b) Smell c) Taste d) All of the above 22) Preference testing is…….. a) Describing with precise word on a product b) Used for objective comparison of specific sensory characteristics of different samples c) To obtain information about people like or d) Where given 2 types of potato chips, one can dislike of a product find out which is the crispest 23) Preference test ... a) Does not evaluate specific characteristics of b) Is most commonly conducted among drinks a product only c) Is difficulty to conduct for most food product d) Very specific and descriptive in evaluation food 24) Sensory food evaluation is usually carried out by……. a) Food lab companies b) Clinic c) Consumers association d) Food distributors

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