FSM EXAM ASSESSMENT TEST 2026 TESTED
QUESTIONS WITH FULL SOLUTION GRADED
A+
◉ Overproduction. Answer: production of too great a quantity
◉ Underproduction. Answer: Production of not enough quantity
◉ Quality of Meals. Answer: Focus on ingredients and preparation
techniques used to prepare products
◉ Quality of meals is determined according to:. Answer: Taste
Quality of ingredients
Portion Size
Methods of preparation
Service
◉ Product standards. Answer: What is expected in a food product
◉ Quality attributes. Answer: Microbiological, nutritional, and
sensory attributes which require controls throughout the
procurement/production/service cycle.
,◉ Dominate factors in evaluation of quality. Answer: The actual
chemical or physical measurement of the product.
The acceptance of the product by consumers.
◉ Factors for significant quality changes:. Answer: Spoilage due to
microbiological, biochemical, physical, or chemical factors
Adverse or incompatible water conditions
Poor sanitation and ineffective ware washing
Improper and incorrect precooking, cooking, and postcooking
methods
Incorrect temperatures
Incorrect timing in preparation
Wrong formulations, stemming from incorrect weight of the food or
its components
Poor equipment maintenance
Presence of vermin and pesticides
Poor packaging
◉ Product evaulation. Answer: comparing specification
requirements for ingredients and determined standard for the
finished product
,◉ Food quality evaluation methods:. Answer: Sensory
Chemical
Physical
◉ Sensory Analysis. Answer: Science that measures the texture,
flavor, and appearance of food products through human senses.
◉ Sensory Panel. Answer: Six to 12 persons trained to judge quality
characteristics and differences among food items
◉ Consumer Panel. Answer: Fifty to 100 persons, representative of
the target market, who evaluate acceptance, or preference for, a
menu item.
◉ Product evaluation Test. Answer: Analytical Sensory Test
Affective Sensory Test
◉ Analytical Sensory Test. Answer: (trained panel) differences and
similarities of quality and quantity of sensory characteristics that
are evaluated by a panel of specially trained persons
◉ Affective Sensory Test. Answer: (untrained panel) preference,
acceptance, and opinions of a product that are evaluated by
consumers who have no special sensory training
, ◉ General Purpose Test. Answer: Discrimination Sensory Test
Descriptive Sensory Test
Acceptance and performance sensory test
◉ Discrimination Sensory Test. Answer: determines detectable
differences among food items
◉ Descriptive Sensory Test. Answer: provides information about
certain sensory characteristics
◉ Acceptance and preference sensory test. Answer: answers
questions of whether or not people will like the menu item
◉ Basic Sensory Analysis Test. Answer: Discrimination
Ranking
◉ Discrimination. Answer: paired comparison used to differentiate
between a pair of coded samples on the basis of some specified
characteristic
◉ Ranking. Answer: extended paired comparison test to three or
more coded samples, and panelists are asked to rank them by
intensity of the characteristics that differentiate the products
QUESTIONS WITH FULL SOLUTION GRADED
A+
◉ Overproduction. Answer: production of too great a quantity
◉ Underproduction. Answer: Production of not enough quantity
◉ Quality of Meals. Answer: Focus on ingredients and preparation
techniques used to prepare products
◉ Quality of meals is determined according to:. Answer: Taste
Quality of ingredients
Portion Size
Methods of preparation
Service
◉ Product standards. Answer: What is expected in a food product
◉ Quality attributes. Answer: Microbiological, nutritional, and
sensory attributes which require controls throughout the
procurement/production/service cycle.
,◉ Dominate factors in evaluation of quality. Answer: The actual
chemical or physical measurement of the product.
The acceptance of the product by consumers.
◉ Factors for significant quality changes:. Answer: Spoilage due to
microbiological, biochemical, physical, or chemical factors
Adverse or incompatible water conditions
Poor sanitation and ineffective ware washing
Improper and incorrect precooking, cooking, and postcooking
methods
Incorrect temperatures
Incorrect timing in preparation
Wrong formulations, stemming from incorrect weight of the food or
its components
Poor equipment maintenance
Presence of vermin and pesticides
Poor packaging
◉ Product evaulation. Answer: comparing specification
requirements for ingredients and determined standard for the
finished product
,◉ Food quality evaluation methods:. Answer: Sensory
Chemical
Physical
◉ Sensory Analysis. Answer: Science that measures the texture,
flavor, and appearance of food products through human senses.
◉ Sensory Panel. Answer: Six to 12 persons trained to judge quality
characteristics and differences among food items
◉ Consumer Panel. Answer: Fifty to 100 persons, representative of
the target market, who evaluate acceptance, or preference for, a
menu item.
◉ Product evaluation Test. Answer: Analytical Sensory Test
Affective Sensory Test
◉ Analytical Sensory Test. Answer: (trained panel) differences and
similarities of quality and quantity of sensory characteristics that
are evaluated by a panel of specially trained persons
◉ Affective Sensory Test. Answer: (untrained panel) preference,
acceptance, and opinions of a product that are evaluated by
consumers who have no special sensory training
, ◉ General Purpose Test. Answer: Discrimination Sensory Test
Descriptive Sensory Test
Acceptance and performance sensory test
◉ Discrimination Sensory Test. Answer: determines detectable
differences among food items
◉ Descriptive Sensory Test. Answer: provides information about
certain sensory characteristics
◉ Acceptance and preference sensory test. Answer: answers
questions of whether or not people will like the menu item
◉ Basic Sensory Analysis Test. Answer: Discrimination
Ranking
◉ Discrimination. Answer: paired comparison used to differentiate
between a pair of coded samples on the basis of some specified
characteristic
◉ Ranking. Answer: extended paired comparison test to three or
more coded samples, and panelists are asked to rank them by
intensity of the characteristics that differentiate the products
