FOS2001 Exam 1 - Questions With In-Depth Solutions
Whole foods Right Ans - foods as you find them in their natural state,
minimally processed, and free from additives or artificial ingredients
Examples of whole foods Right Ans - meats, milk, grains, nuts, vegetables,
fruits
Processed foods Right Ans - any deliberate change to a food before it is
available to eat, such as salting, fermenting, drying, canning, freezing,
packaging
sensory criteria Right Ans - how a beverage or food affects the senses is
more important to most consumers than other food selection criteria
sight Right Ans - shape, color, consistency, serving size and defects
sight Right Ans - first impression of food
odor Right Ans - almost as important as appearance when judging quality
and desirability
six groups of odors Right Ans - spicy, flowery, resinous, burnt, and foul
sensory adaptation Right Ans - the perception of a continuously present
smell gradually decreasing over time
volatile molecules Right Ans - molecules capable of evaporating like a gas
into the air
olfactory Right Ans - relating to the sense of smell
taste Right Ans - most influential factor in people's food selection
gustatory Right Ans - relating to the sense of taste
five taste stimuli Right Ans - sweetness, sour, bitterness, salty, umami
sweetness Right Ans - sugars, glycols, alcohols, and aldehydes
, sour Right Ans - from acid in food
bittnerness Right Ans - compounds in caffeine, theobromine, and phenolic
compounds
olegustus Right Ans - "taste for fat"
flavor Right Ans - the combined sense of taste, odor, and mouthfeel
touch Right Ans - texture, consistency, astingency, and temperature
consistency Right Ans - a food's firmness or thickness
astringency Right Ans - a sensory phenomenon characterized by a dry,
puckery feeling in the mouth
chemesthesis Right Ans - the ability to feel a food's chemical properties
(cool mints/hot chili peppers)
hearing Right Ans - plays a role in evaluating quality
calorie Right Ans - the amount of energy needed to raise 1 gram of water
by 1 degree Celsius
women average calories Right Ans - 1600
men average calories Right Ans - 2400
calories in a pund Right Ans - 3500 kcalories
kilocalorie Right Ans - commonly used to measure food energy, equal to
1000 calories
antioxidant Right Ans - a compound that inhibits oxidation which can cause
deterioration and rancidity
nutraceutical Right Ans - a bioactive compound that has health benefits
Whole foods Right Ans - foods as you find them in their natural state,
minimally processed, and free from additives or artificial ingredients
Examples of whole foods Right Ans - meats, milk, grains, nuts, vegetables,
fruits
Processed foods Right Ans - any deliberate change to a food before it is
available to eat, such as salting, fermenting, drying, canning, freezing,
packaging
sensory criteria Right Ans - how a beverage or food affects the senses is
more important to most consumers than other food selection criteria
sight Right Ans - shape, color, consistency, serving size and defects
sight Right Ans - first impression of food
odor Right Ans - almost as important as appearance when judging quality
and desirability
six groups of odors Right Ans - spicy, flowery, resinous, burnt, and foul
sensory adaptation Right Ans - the perception of a continuously present
smell gradually decreasing over time
volatile molecules Right Ans - molecules capable of evaporating like a gas
into the air
olfactory Right Ans - relating to the sense of smell
taste Right Ans - most influential factor in people's food selection
gustatory Right Ans - relating to the sense of taste
five taste stimuli Right Ans - sweetness, sour, bitterness, salty, umami
sweetness Right Ans - sugars, glycols, alcohols, and aldehydes
, sour Right Ans - from acid in food
bittnerness Right Ans - compounds in caffeine, theobromine, and phenolic
compounds
olegustus Right Ans - "taste for fat"
flavor Right Ans - the combined sense of taste, odor, and mouthfeel
touch Right Ans - texture, consistency, astingency, and temperature
consistency Right Ans - a food's firmness or thickness
astringency Right Ans - a sensory phenomenon characterized by a dry,
puckery feeling in the mouth
chemesthesis Right Ans - the ability to feel a food's chemical properties
(cool mints/hot chili peppers)
hearing Right Ans - plays a role in evaluating quality
calorie Right Ans - the amount of energy needed to raise 1 gram of water
by 1 degree Celsius
women average calories Right Ans - 1600
men average calories Right Ans - 2400
calories in a pund Right Ans - 3500 kcalories
kilocalorie Right Ans - commonly used to measure food energy, equal to
1000 calories
antioxidant Right Ans - a compound that inhibits oxidation which can cause
deterioration and rancidity
nutraceutical Right Ans - a bioactive compound that has health benefits
