Product Development and Culinology Flashcards

A triangle test is used in sensory evaluation primarily to determine what?

Answer: Whether a perceptible overall difference exists between two products

A triangle test presents three samples (two alike) to detect if a perceptible difference exists.

The 9-point hedonic scale is designed to measure which of the following?

Answer: Degree of consumer liking

The hedonic scale runs from 'dislike extremely' to 'like extremely' and measures liking.

Below approximately what water activity (aw) is microbial growth, including molds and yeasts, generally prevented?

Answer: 0.60

Below about 0.60 aw no microorganisms can proliferate, even osmophilic yeasts.

In a stage-gate product development process, what typically follows idea generation?

Answer: Idea screening against strategic and feasibility criteria

Ideas are screened at the first gate before resources go to concept development.

Culinology is best defined as the blending of which two disciplines?

Answer: Culinary arts and food science technology

Culinology combines culinary arts with food science to develop commercially viable foods.

A sauce developed in a 1-quart bench-top batch scorches and thickens unevenly when made in a 100-gallon kettle. What is the most likely cause?

Answer: Changes in heat transfer and heating/cooling rates at scale

Larger volumes have a lower surface-to-volume ratio, changing heat transfer and process times.

Which hydrocolloid typically requires sugar and acid to form a gel?

Answer: High-methoxyl pectin

High-methoxyl pectin gels at low pH with high soluble solids, as in jams.