Culinary Innovation & Development Flashcards
7 cards from real CCS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Culinary Innovation & Development flashcards as text
In stage-gate product development, what is the primary purpose of a 'gate' review?
Answer: To decide whether a project should proceed, be modified, or be killed
Gate reviews are decision checkpoints where cross-functional teams evaluate a project against predefined criteria before authorizing the next stage.
Which sensory technique uses a trained panel to describe and quantify specific product attributes on intensity scales?
Answer: Descriptive analysis
Descriptive analysis (e.g., Quantitative Descriptive Analysis) uses trained panelists to measure and rate the intensity of defined sensory attributes.
A culinary scientist wants to reduce sugar by 30% in a baked good. Which functional consequence must be addressed?
Answer: Loss of moisture retention, texture, and browning
Sugar contributes to moisture retention (hygroscopicity), tenderness, and Maillard/caramelization browning, so reducing it affects all three functions.
What does 'consumer co-creation' mean in the context of food product development?
Answer: Involving target consumers early in ideation and concept refinement to generate relevant innovations
Consumer co-creation engages target users during ideation to ensure innovations reflect genuine unmet needs and preferences.
A pilot plant trial differs from a benchtop trial primarily because it:
Answer: Identifies scale-up challenges related to equipment, heat transfer, and mixing at near-commercial volumes
Pilot plant trials reveal scale-dependent issues such as shear forces, heat transfer rates, and mixing dynamics that don't appear at benchtop scale.
Which method is most appropriate for determining whether consumers can distinguish between a reformulated product and the original?
Answer: Triangle test
The triangle test is a discrimination test presenting three samples (two alike, one different) to determine whether panelists can detect a perceptible difference.
When developing a plant-based meat analog, which protein functionality is most critical for achieving a fibrous, meat-like texture?
Answer: High-moisture extrusion alignment of protein fibers
High-moisture extrusion (>50% moisture) aligns plant proteins into fibrous, anisotropic structures that mimic the texture of whole muscle meat.