CRC Research Methodology and Experimental Design 2

Question 1

A research chef uses a 9-point hedonic scale to collect consumer preference data for a new sauce. What level of measurement does this scale represent?

Accepted Answer

Interval

Answer

A 9-point hedonic scale is an interval scale because the distances between scale points are assumed equal, but it lacks a true zero point representing the complete absence of the attribute.

Question 2

What is the main advantage of using a blind experimental design in consumer taste testing?

Accepted Answer

It eliminates bias from brand expectations or prior product knowledge

Answer

Blinding prevents panelists from knowing which sample is which brand or treatment, eliminating expectation bias and ensuring responses reflect only sensory perception.

Question 3

During iterative product development, a research chef documents every ingredient change, batch number, and observation in a bound notebook with dated entries. This practice supports which research principle?

Accepted Answer

Traceability and reproducibility

Answer

Meticulous, dated documentation in a laboratory notebook ensures traceability—any result can be traced back to exact conditions—and allows other researchers to reproduce the experiment.

Question 4

A research chef wants to determine whether there is a linear relationship between the concentration of a thickener (% w/w) and the resulting viscosity (cP). Which analytical approach is most appropriate?

Accepted Answer

Simple linear regression

Answer

Simple linear regression models the relationship between one continuous predictor (thickener concentration) and one continuous outcome (viscosity), quantifying both the direction and strength of the linear relationship.

Question 5

In a designed experiment, which term describes the specific values or settings of the independent variable that are deliberately chosen for comparison?

Accepted Answer

Treatment levels

Answer

Treatment levels are the specific values or categories of the independent variable set by the researcher—for example, 1%, 2%, and 3% salt concentrations in a brining study.

CRC - Certified Research Chef Practice Test

CRC - Certified Research Chef Practice Test

CRC Research Methodology and Experimental Design 2