CRC Culinary Innovation & Recipe Development 2

Question 1

In a stage-gate product development process, what is the small-scale, first physical version of a new product made in the lab called?

Accepted Answer

Bench-top prototype

Answer

A bench-top prototype is the first small-scale lab version used to test the concept before pilot-plant scale-up.

Question 2

When scaling a sauce formula from a 5 lb test batch to a 500 lb production batch, which components most often need re-adjustment rather than straight multiplication?

Accepted Answer

Spices, salt, and seasonings

Answer

Seasoning intensity and flavor perception do not scale linearly, so spices and salt usually need tasting and adjustment.

Question 3

In baker's percentage, which ingredient is always set to 100%?

Accepted Answer

Flour

Answer

Baker's percentages express every ingredient as a percentage of the total flour weight.

Question 4

Which hydrocolloid forms a gel that stays solid at warm serving temperatures and does not melt in the mouth?

Accepted Answer

Agar

Answer

Agar gels melt at roughly 185°F (85°C), far above serving temperatures, unlike gelatin which melts near body temperature.

Question 5

A sensory triangle test is used primarily to determine what?

Accepted Answer

Whether an overall perceptible difference exists between two products

Answer

The triangle test presents three samples, two alike and one different, to detect an overall difference.

CRC - Certified Research Chef Practice Test

CRC - Certified Research Chef Practice Test

CRC Culinary Innovation & Recipe Development 2