Flashcards
unit 1 part 2
Cards in this deck (41)
- 1the variety and variability of living organisms and ecosystems is known as:biodiversity
- 2when did biodiversity begin?green revolution
1960's - 3what made the green revolution so good?seeds resistant to insects/disease
- 4what is the downside to biodiverisyt?insects able to mutate, overcome protection of plants. causes extinction of plants and decrease biodiversity
- 5what do canned beef products do to the environment?clean out rainforests
200sq of rainforest = 1 pound beef - 6choosing bulk helps with the environment T or Ftrue
- 7slow cooking is better than faster cooking methods such as stir fry T or Ffalse
- 8_________ is using resources at rate we can replenish themsustainability
- 9__________ _________ often determines acceptance or rejection of foods. these are: (5)sensory evaluation
sight
smell
taste
sound
touch - 10________ plays an important role in food quality this effects consumers perception of _________ and _______ (sight)color
freshness
taste - 11colder foods are easier to smell than hot ones T or Ffalse
hot ones are easier - 12we can smell through our _______ or _______ ____ _________nostrils
back of throat - 13what is the biggest impact of all the sensory evaluations?taste
- 14the number of taste buds we have decreases in our life time T or FTRUE
- 15the 5 sensation of taste are:sweet
salty
sour
bitter
umami (savoury) - 16what provides 75% of impression of flavour?odor
- 17mouthfeel is a __________ response of epithelial lining in mouththermal
- 184 mouthfeel sensations are:hot, cold, metallic, astringent (tea)
- 19most sounds are effected by _______ content. this indicated foods _________water
freshness - 20for touch, the texture is complex.what is the most important to least important? (3)1. visual
2. touch
3. mouthfeel - 21panelist talk to one another when evaluating food to see everyones perspective T or Ffalse
don't talk so its not bias - 22what are 2 types of panels?1. descriptive
- in depth training required
-difference between samples
2. consumer
- no training
- public based on demographics - 23______ _________ are used to prevent carry over taste ex. bread or waterpalate cleanser
- 24panelist must have ideal conditions to grade accurately T or Ftrue
- 25the 4 levels of sensory evaluations are: ______,______,______,______ the higher levels being ______,_______ the lower levels being _______,_______nominal, ordinal, ratio, interval
interval, ratio
nominal, ordinal - 26what are the 3 scales of sensory evaluation1. category
-easy to tabulate
2. line
3. magnitude estimation
-number scale. base on sensation - 27types of sensory tests can be ___________ (based on differences) or _________ (based on acceptability)analytical
affective - 28what are the two different types of analytical tests?1. overall difference
2. attribute difference - 29to determine differences between 2 products we use the _________ _______overall difference
- 30when we focus on testing 1 specific sensory we use the ________ _______attribute difference
- 31the simplest of the sensory tests is:overal difference
- 32when you are give 3 samples and asked which is the most different, thes is a:triangle test
(overall difference) - 33when there is 1 reference sample, and 2 test samples and you are asked to choose which test sample matches the reference, this is known asduo-trio test
(overall difference) - 34the 3 different attribute tests are:1. paired comparison
2. ranking test
3. rating difference test - 35the test where you are given samples and you rank from high to low for characteristics isranking test
(attribute) - 36the test where you are asked to rate samples using rate scale is:rating difference test
(attribute) - 37the test where you are given 2 samples and told to choose 1 that has more specific characteristics is:paired comparison test
(attribute) - 38attribute difference are evaluating quantitative differences T or Ffalse
qualitative - 39the __________ test is frequently used for flavour and texture profiling. they don't need to be well trained T or Fdescriptive
false - 40the ________ test is based on how much panelist like food samples, or intensity of attributepreference test
- 41panellists rate 2 or more samples on scale to determine difference in acceptance is known asacceptance test
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- 1st year nutrition (unit 1 and 2 ) Flashcards on unit 1 part 2 , created by asham.karim400 on 16/04/2016.
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