Exam # 1 Study Guide Lectures: 1 - 9Lecture 1 (January 24th)Introduction to the Food Selection and Sensory CriteriaThe reason why we eat what we eat falls into five different criteria’s. What are the five criteria’s? In particular what is the sensory criteria and what is included in it? Describe that factors that affect tasting. Key Terms? The five different criteria:- They are the sensory, nutritional, cultural, religious, and psychological and sociological criteria’s that make up why we decide to eat what we eat.The sensory criteria:- Uses your senses of sight, odor, taste, touch, and hearing to decide whether food should be eaten or not.- Sight helps us to determine whether we are going to eat something the moment we see the food. - Odor can also help determine the first impression on food selection in the food can be smelled first before being seen.- Taste is a helpful indicator for food selection, because there are five different taste stimuli that can help us to differentiate between foods. They can include the stimuli that projects sweet, sour, bitter, salty, and savory flavors in our mouth.The factors that affect tasting:- The temperature of the foods or beverages, the color of food, person’s perception of taste, unpleasant experiences with certain foods, and having a lack of variety of food choices available.Key Terms:- Flavor: the combined sense of taste, odor and mouthful.- Consistency: a food’s firmness or thicknessLecture 2 (January 27th) Food Selection and Sensory EvaluationHow does the sensors of touch and hearing play a part in food selection? What role in food selection does the nutritional criteria play? What are the similarities and difference between the cultural criteria and the religious criteria? What are the psychological and sociological criteria? What is the purpose of Sensory (Subjective) Evaluation? Key Terms?Food selection by touch and hearing- Whether touching of food occurs inside the mouth or through our fingers, it allows us to feel the food’s texture, consistency, astringency, and temperature and decide if we want to eat it or not. Hearing on the other hand can help us determine the quality, freshness and/or doneness of food. FSHN 300 1st EditionNutritional Criteria - Selecting food based on the nutritional criteria is influenced by the Dietary Guidelines for Americans which is published by the USDA and DHHA every five years. According to the guidelines there are estimations for the daily maintenance and per meal for both men and women, but this can look different for everyone. However healthy you decide to eat determines the food that you select. Cultural vs. Religious Criteria- Both of these criteria’s have an influence on food selection based on acceptable and not acceptable foods to eat. In cultural criteria there are set rules of what is or is not acceptable to eat, as well as an influence on manners depending on the culture. Other ways that culture can impact food selection are ethnic influences, place of birth, geography and climate influences. Religious Criteria on the other hand has religious beliefs about what foods are acceptable and not. Religious criteria is also different by the specific ways for preparing different foods and there are particular foods that are also designated for specific occasions and symbolic values of the particular religion.Psychological and Sociological criteria- The main idea of this criteria is having the sense of security that food is readily available, in turn this makes food company’s strive to draw in customers in many different ways. This could include using famous people advertising products, food company’s going green and using recycled packaging, to draw more customers to buy their products, budget factors, perceived esteem of foods, using or not using GMO’s, and final organic foods is the alteration of genes in a bacteria, plant, or animal for the purpose of changing its characteristics (ex. Seedless fruits and plants that can survive droughts better).o In the U.S. we do not have to put on a label of a product that has been modified by GMO’s, which causes concerns about food allergens, gene contamination, and religious/cultural concerns.The purpose of Sensory (Subjective) Evaluation- The purpose of sensory evaluation is to test food based on our perception, through sight, taste, odor, etc. This can be done through two types of sensory testing, which are analytical or affective. Analytical testing is usually done by trained panel to detect differences among food, by trained panel. Within this kind of test there are two different tests, within analytical testing; discriminative (find out whether the products are different) and descriptive (finds out how products are different from each other).Key Terms:- Chemesthesis: foods that stimulate the other senses, such as pain, touch, and thermal perception (ex. cool mints or hot chili peppers).- Calorie: the amount of energy required to raise 1gram of water1degree Celsius.- Kcalories: the unit commonly used to measure food energy, is equal to 1,000calories. - Sensory (subjective) tests: evaluations of food quality based on sensory characteristics and personal preferences as perceived by the five senses.Lecture 3 (January 29th) Sensory Evaluations, Objective Evaluation, and Water’s Chemistry and FunctionWhat are affective tests and what some examples? What is included in objective evaluations? How is objective evaluation different from sensory evaluation? What is the difference between free water and bound water? What does heat transfer mean? Key terms? Affective Tests- Are usually given to consumers to gain feedback of their preferences on certain products. Their preferences can be recorded by ranking products or sampling stating whether they like a product or not. There are two kinds of affective tests, hedonic tests which states how much someone like a product that they are testing. There are also preference tests where certain products are preferred among the people in the test panel.Objective Evaluation- Objective evaluation includes physical and chemical evaluations that are done with specialized lab equipment, to gain a better understanding of the content and safety of food. The physical tests that are done in this evaluation look at the overall size and shape, weight, volume, density, moisture, texture, and viscosity of different food products. While chemical tests are