Chapter 3 FS

You are a product designer for a new smartphone. What aspect would you consider when thinking about the shape, size, condition, and color of the smartphone?

• Appearance

• Astringency

• Aroma

• Brittleness

Answer explanation

The question asks about the design considerations of a smartphone, specifically in terms of its physical attributes like size, shape, color, and condition. Among the choices, 'Appearance' is the most fitting answer. Appearance covers all these aspects as it represents the physical look of the product. It does not involve the senses of taste or smell like 'Astringency' and 'Aroma', nor does it refer to a material's tendency to break or crack like 'Brittleness'.

You are a food scientist testing different candies. You need to measure the quality of how easily a candy shatters or breaks apart. What is this quality called?

• Brittleness

• Culture

• Hue

• Replicable

Answer explanation

The question asks about a specific quality of candy related to how easily it shatters or breaks apart. This quality is known as 'Brittleness'. It is not related to 'Culture', 'Hue' or 'Replicability', which are incorrect options. Thus, the correct answer is 'Brittleness'.

When you bite into a raw green apple, you experience a sensation that makes your mouth pucker. This sensation is known as?

• Astringency

• Aroma

• Appearance

• Chroma

Answer explanation

When you bite into a raw green apple, the sensation that makes your mouth pucker is known as astringency. This is not related to the apple's aroma, appearance, or chroma. Astringency is a taste sensation that comes from the tannins found in many fruits and vegetables, including green apples. It's what causes that dry, puckering sensation in your mouth.

You are cooking a dish and you want to identify the smell of the food. What term would you use to describe this?

• Aroma

• Brittleness

• Chroma

• Colorimter

Answer explanation

The question asks for the term used to describe the smell of food. The answer is 'Aroma', which refers to the smell or scent of something, commonly used to describe the smell of foods or wines. The other options - 'Brittleness', 'Chroma', and 'Colorimeter' are not related to smells, thus making 'Aroma' the correct choice.

When eating a sandwich, you notice the quality of how well one part of the bread slides past another without breaking. What is this called?

• Chewiness

• Value

• Texture

• Consistency

Answer explanation

The given question asks about what it's called when one part of the bread slides past another without breaking while eating a sandwich. The answer to this is 'Chewiness'. This term refers to the property of food that causes it to be elastic or plastic, and to flow or to deform under chewing. It's about the quality and feel of the bread in your mouth when you're eating it, not necessarily about its texture or consistency.

You are a painter and you want to increase the intensity of a color in your painting. What would you adjust?

• Chroma

• Hue

• Texture

• Consistency

Answer explanation

The intensity of a color in a painting is determined by its Chroma. Hue represents the color itself, while texture and consistency refer to the physical quality of the paint. Therefore, adjusting Chroma would be the correct method to increase the color intensity in a painting.

You are a food scientist and you need to measure the color of a new product in terms of hue, value, and chroma. Which device would you use?

• Colorimeter

• Chroma

• Value

• Penetrating Probe

Answer explanation

A colorimeter is the correct tool for measuring the color of a product in terms of hue, value, and chroma. As a food scientist, this device would be essential for assessing the color of a new product. The other options, Chroma, Value, and Penetrating Probe, do not have the same capacity to measure color properties as wholly and precisely as a colorimeter.

You are a food scientist and you need to measure the texture of a new type of cheese you have developed. You want to know how much pressure it takes to compress this cheese compared to another type of cheese. Which instrument would you use?

• Compression Machine

• Culture

• Firmness

• Consumer Taste Panel

Answer explanation

In the given question, we need to measure the texture of a new type of cheese, specifically, how much pressure it takes to compress the cheese. A Compression Machine is the correct choice because it is designed to apply pressure and measure the resistance of a material, in this case, the cheese. The other options do not measure physical properties like a Compression Machine does.

When making a pancake, what would you adjust to change the thinness or thickness of the batter?

• Consistency

• Firmness

• Hue

• Chroma

Answer explanation

The thickness or thinness of a pancake batter is determined by its consistency. If you want to adjust the batter's thickness or thinness, you would need to alter the consistency. Changing the 'firmness', 'hue', or 'chroma' would not affect the batter's thickness or thinness. Therefore, the correct answer is 'consistency'.

You are a part of a research team studying consumer behavior. Your task is to identify the group that represents the buying public and evaluates food products.

• Consumer Taste Panel

• Culture

• Firmness

• Chroma

Answer explanation

The question asked for a group that represents the buying public and evaluates food products. The correct answer is 'Consumer Taste Panel'. This is because a Consumer Taste Panel is a group of individuals who taste and evaluate food products, representing the buying public's preferences and tastes.