CCS CCS Sensory Evaluation & Food Analysis 1

Question 1

Which sensory attribute refers to the perceived thickness or consistency of a liquid food product?

Accepted Answer

Viscosity

Answer

Viscosity describes the resistance of a liquid to flow, perceived as thickness or consistency in food products.

Question 2

What is the primary purpose of a triangle test in sensory evaluation?

Accepted Answer

To determine if a detectable difference exists between two products

Answer

The triangle test presents three samples (two identical, one different) to determine if panelists can detect a significant difference between two products.

Question 3

Which analytical method measures the force required to bite through a food product?

Accepted Answer

Texture profile analysis

Answer

Texture profile analysis (TPA) measures mechanical properties including hardness, defined as the force required to compress a food sample to a given deformation.

Question 4

The Maillard reaction between amino acids and reducing sugars produces which sensory attributes?

Accepted Answer

Brown color and roasted flavor

Answer

The Maillard reaction produces brown pigments (melanoidins) and hundreds of volatile compounds responsible for roasted, complex flavors.

Question 5

In hedonic scaling used in consumer testing, a 9-point scale typically ranges from what to what?

Accepted Answer

1 (dislike extremely) to 9 (like extremely)

Answer

The 9-point hedonic scale ranges from 'dislike extremely' (1) to 'like extremely' (9), measuring affective consumer response to a product.

(CCS) Certified Culinary Scientist Practice Test

(CCS) Certified Culinary Scientist Practice Test

CCS CCS Sensory Evaluation & Food Analysis 1