11 mark
When carrying out a tasting panel which one of these tests will find “the odd one out”?
Ranking test
Rating test
Difference test
Profiling test
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Sensory Evaluation (AQA GCSE Food Preparation & Nutrition): Exam Questions
Exam code: 8585
36 mins14 questions
21 mark
Which sensory test is most suitable for finding out which of two food products a group of tasters prefers?
Triangle test
Paired preference test
Ranking test
Profiling test
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31 mark
A taster gives a food a score of 8 on a 1–9 hedonic scale. What does this result show?
The food has a strong aroma
The taster likes the food
The food is sweeter than the other samples
The taster can detect a difference between two samples
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41 mark
Four soup samples are ranked from least salty to most salty.
What information can the food developer gain from these results?
Which sample has the strongest salty taste
Which sample each taster prefers overall
Whether two samples contain identical ingredients
How much each taster likes the appearance
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51 mark
A sensory profile gives scores for sweetness, aroma, colour, crunchiness and aftertaste.
Why would this information be useful when developing a food product?
It identifies whether the product is microbiologically safe
It shows which sensory characteristics may need improving
It calculates the nutritional value of the product
It identifies the shelf life of the product
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61 mark
Why are food samples usually given random codes during sensory testing?
To prevent tasters being influenced by the product name
To ensure each sample contains different ingredients
To help tasters identify which product they are assessing
To change the order in which the samples are tasted
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71 mark
Which sense is most directly involved when judging the crispness of a food?
Aroma
Taste
Sight
Touch
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81 mark
Why does food often seem to have less flavour when a person has a blocked nose?
Fewer taste buds are produced
The food releases fewer aroma compounds
Less aroma reaches the olfactory receptors
The tongue becomes less sensitive to temperature
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91 mark
A sensory panel rates a new pasta sauce as too acidic and not sweet enough.
Which change would best respond to the feedback?
Increase the amount of tomato purée and reduce the cooking time
Add more herbs and spices to strengthen the overall flavour
Increase the proportion of sweeter ingredients and reduce the acidic ingredients
Add more starch to make the sauce thicker
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10a6 marks
The sensory profile below is for a vegetable stir fry.
Explain how to improve the three sensory qualities of the vegetable stir fry.
Do not repeat your answers.
Colour
Flavour
Texture
10b4 marks
Give four controlled conditions for carrying out sensory testing.
An example has been done for you.
Example: Samples should be served on the same coloured plate.
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113 marks
A student is preparing a sensory test for three tomato soup recipes.
Describe three steps they should take to make the results reliable and reduce bias.
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124 marks
Explain how taste receptors and the olfactory system work together when a person tastes food.
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134 marks
A manufacturer has developed three versions of a cereal bar.
Suggest two different sensory tests that could be used to evaluate the products and explain what information each test would provide.
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146 marks
A school food department has developed a new savoury snack. A taste panel has commented on its appearance, aroma, flavour and texture.
Evaluate how sensory testing could be used to improve the product before the final recipe is selected.
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