Lesson 3.5.3.1
3.5.3.1 Senses, taste receptors and olfactory systems Quiz: AQA Food Preparation and Nutrition, Unit 4
20 questions
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Lesson 3.5.3.1, Senses, taste receptors and olfactory systems: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 4: Food choice, written with Revision Ninja.
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The 20 questions
-
Which of the following is one of the five basic human tastes?
- Creamy
- Umami
- Spicy
- Minty
-
Which human sense contributes the most to the overall flavour of food?
- Sight
- Touch
- Smell
- Hearing
-
Where are the taste receptors that detect basic tastes primarily located?
- Olfactory bulb
- Gingival tissue
- Taste buds
- Salivary glands
-
Where are the olfactory receptors located that detect food aromas?
- Nasal cavity
- Inner ear
- Oral cavity
- Laryngeal pharynx
-
Which basic taste is triggered by compounds found in black coffee?
- Sweet
- Sour
- Bitter
- Salty
-
A cook adds lemon juice to a sauce. Which basic taste is increased?
- Sour
- Bitter
- Salty
- Sweet
-
Which sense is primarily used to judge the texture of food in the mouth?
- Touch
- Olfaction
- Vision
- Gustation
-
Why does a blocked nose significantly reduce the perceived flavour of food?
- Tongue becomes numb
- Aroma is blocked
- Teeth cannot grind
- Saliva stops flowing
-
Which food ingredient is a classic example of the umami taste?
- Soy sauce
- Lemon juice
- Caster sugar
- Table salt
-
Which visual property is part of the initial sensory evaluation of food?
- Resonance
- Colour
- Temperature
- Viscosity
-
Which sense is correctly paired with the food property it evaluates?
- Touch and texture
- Smell and sound
- Taste and crispness
- Sight and aroma
-
Which sensory feature is judged mainly using the eyes before eating?
- Viscosity
- Aroma
- Texture
- Appearance
-
Which taste receptor group is responsible for detecting savoury, meaty flavours?
- Umami
- Sweet
- Sour
- Bitter
-
How does temperature primarily affect the detection of sweetness in food?
- Alters receptor response
- Increases fat content
- Blocks saliva production
- Destroys sugar molecules
-
What physical substance in food directly stimulates human taste buds?
- Sound waves
- Light photons
- Dissolved chemicals
- Air pressure
-
Which sense is mainly responsible for detecting the crisp crunch of a biscuit?
- Sight
- Smell
- Taste
- Hearing
-
Which body system detects volatile aroma molecules to strongly influence flavour?
- Olfactory system
- Circulatory system
- Digestive system
- Nervous system
-
Why do chefs regularly taste dishes throughout the cooking process?
- To cool food
- To measure weight
- To adjust seasoning
- To check temperature
-
Which volatile compounds are responsible for the aroma of hot food?
- Water droplets
- Odour molecules
- Mineral salts
- Dietary fibres
-
What term describes the combined effect of all senses when evaluating food?
- Thermal expansion
- Sensory perception
- Nutritional profiling
- Chemical digestion
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