The scale captures belief in a folk association between food temperature and calorie content — specifically, that warm foods are seen as more calorie-rich than cold ones.
Likely 7-point Likert (exact anchors not stated in source)
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Source not identified by Yamim, Mai, and Werle (2020), who used the scale in an early pretest with a large MTurk sample. Reliability was excellent (α = .93). Validity wasn't addressed. This is a companion to several other scales from the same paper already on this site (Food Preparation Difficulty, Freshness of the Cooked Food, Healthiness of the Food, Taste Evaluation).
Yamim, Amanda P., Robert Mai, and Carolina O. C. Werle (2020), "Make It Hot? How Food Temperature (Mis)Guides Product Judgments," Journal of Consumer Research, 47 (4), 523–543.
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