Food Science Ch. 7

Front 1

What kind of quality involves consumer preferences

Back 1

Consumer Acceptability

Front 2

What kind of quality involves price

Back 2

Value

Front 3

Describes properties of food that can be measured by food scientists

Back 3

Quality

Front 4

Characteristics detected by the five senses

Back 4

Sensory

Front 5

Characteristics that are important to consumers but not readily detected

Back 5

Hidden Characteristics

Front 6

Two hidden characteristics

Back 6

Safety and nutrition

Front 7

A combination of taste and smell

Back 7

Flavor

Front 8

Involves the sense of sight

Back 8

Color

Front 9

Involves the sense of touch

Back 9

Texture

Front 10

Involves the sense of hearing

Back 10

Sound

Front 11

The evaluation of flavor

Back 11

Taste

Front 12

The 5 Basic Tastes

Back 12

Salty
Bitter
Sweet
Sour
Umami(savory

Front 13

______ is detected through the nose adn the back of the mouth

Back 13

Aroma

Front 14

The detection of an odor through the nostrils by sniffing or inhalation

Back 14

Orthonasal Olfaction

Front 15

The detection of an odorant when it is released from food in your mouth during chewing, exhalation, or swallowing.

Back 15

Retronasal Olfaction

Front 16

________ is sometimes overlooked because color is not always effective for determining safety

Back 16

Appearance

Front 17

Although appearance is not always an effective way of determining safety _____ is still used as means of rejecting product becasue of poor quality

Back 17

color

Front 18

____ is actual color

Back 18

Hue

Front 19

_______(aka saturation) is the clarity and purity of the color

Back 19

Chroma

Front 20

The range of lightness to darkness of color

Back 20

Intensity

Front 21

An underrated characteristic that consumers use as an indicator of undesirable quality

Back 21

Texture

Front 22

Name the 4 chemical feeling factors and give an example

Back 22

Pungency – onions
Astringency – unripe persimmon
Cool – menthol
Heat – peppers

Front 23

______ is a heat substance used in chili

Back 23

Capsaicin

Front 24

______ is a heat substance used in ginger

Back 24

Gingerol

Front 25

_____ is a heat substance used in black pepper

Back 25

Piperine

Front 26

What is Isothiocyanates

Back 26

a heat substance used in mustar

Front 27

_____ heat units relate to intensity

Back 27

Scoville

Front 28

Refers to the perception of food structure when held, touched or chewed

Back 28

Texture

Front 29

Texture is influence by what two things

Back 29

-structure of food
-presence of texturinzing ingredients

Front 30

Includes all the sensations in the mouth from first bite, chewing to swallowing

Back 30

Mouthfeel

Front 31

True false: Many measurements, but not all, are made using instruments and are only estimates of reality

Back 31

True

Front 32

Quality can be measured through both _____ and _____

Back 32

instruments
evaluators

Front 33

True false Sensory Analysis is an example of using an instrument to measure quality

Back 33

False

Front 34

How close estimate is to the real value

Back 34

Accuracy

Front 35

How close that estimate is each time it’s measured

Back 35

Precision

Front 36

How effective the method is at detecting very small amounts

Back 36

Sensitivity

Front 37

How important the measurement is to consumer acceptability

Back 37

Relevance

Front 38

The reliability of an instrument depends on what 4 factors

Back 38

Installation
Operator Competence
Calibration
Maintenance

Front 39

Safety is mainly measured by __________ testing and some tests for chemical and physical hazards

Back 39

Microbiolofical

Front 40

Nutritional label information is mainly based on ______ _____

Back 40

Chemical analyses

Front 41

______ quality may include physical, chemical or sensory testing

Back 41

Sensory

Front 42

Safety is mainly measured by ________ testing and some tests for chemical and physical hazards

Back 42

microbiological

Front 43

Nutritional label information is mainly based on ______ _____

Back 43

chemical analysis

Front 44

Includes physical, chemical or sensory testing

Back 44

Sensory Quality

Front 45

QC

Back 45

Quality Control

Front 46

QA

Back 46

Quality Assurance

Front 47

QM

Back 47

Quality Management

Front 48

SPC

Back 48

Statistical Process Control

Front 49

HACCP stands for

Back 49

hazard Analysis and Critical Control Point

Front 50

Involves inspecting products to make they meet standards and comply with laws and regulations

Back 50

QC

Front 51

Which quality management thing involves the inspection of every item (fruit and carcasses)

Back 51

QC

Front 52

Inspection of a statistical sample is ___ , like cans, packages, sausages

Back 52

QC

Front 53

considers the whole process when evaluating quality

Back 53

QA

Front 54

Emphasis is that a consistent process results in quality product
by Testing at various points to control the process

Back 54

QA

Front 55

defines quality in terms of consumer acceptability

Back 55

QM

Front 56

QM includes ____ but also develops standards for what the consumer wants

Back 56

QA

Front 57

What two things contribute to quality measurement

Back 57

-Consumer input
-sales and marketing input

Front 58

an essential element of QA and QM that involves measurement of the effectiveness of a process or unit operation

Back 58

SPC

Front 59

May be used to collect data during processing and a trend (up or down) may indicate when a process will be out of control

Back 59

Sensors

Front 60

A science-based approach to prevent the production of unsafe foods

Back 60

The Hazard Analysis & Critical Control Point system

Front 61

Who created the HACCP

Back 61

NASA, Pilsbury, US Army Natick Labs

Front 62

Who endorsed the HACCP

Back 62

National Academy of Science

Front 63

Three hazards asociated with Food-Borne Illness

Back 63

Biological Hazards
Chemical hazards
Physical Hazards

Front 64

Bacteria, molds, viruses, protozoa, flatworms, roundwormss are wht kind of hazards

Back 64

Biological Hazard

Front 65

plant toxins, antibiotics, hormones, cleaners, lubricants are what type of hazards

Back 65

Name 5 Chemical Hazards

Front 66

Bone, metal, glass, plastic, other foreign objects

Back 66

Name 5 Physical Hazards

Front 67

7 Principles of HACCP

Back 67

Conduct a hazard analysis
Determine critical control points
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping procedures

Front 68

A major obstacle to food quality and safety

Back 68

product contamination

Front 69

______ is all about keeping all (facilities, equipment, people, and materials) clean in order to reduce contamination

Back 69

Sanitation

Front 70

The willingness to buy and eat a product

Back 70

Consumer Acceptability

Front 71

True False: It is easier to measure consumer attitudes than quality characteristics

Back 71

False
It is more difficult to measure consumer attitudes than quality characteristics

Front 72

Two market segments

Back 72

current consumers
potential consumers

Front 73

Another word for acceptability

Back 73

Hedonic

Front 74

Attitudes and preferences are quite variable and shift with consumer needs and _______

Back 74

demographics

Front 75

What three factors determine the success of new products

Back 75

consumer, market, technical factors

Front 76

Three important roles of Marketing

Back 76

-Tracking market trends
-Developing concepts for products
-Testing responses

Front 77

To identify the need of a new product use ____ analysis

Back 77

Gap

Front 78

Gap analysis includes

Back 78

Form
Quality
Price

Front 79

Use ____ to identify the consumer

Back 79

demographics