FOOD SCIENCE CDE TEST PAPER EXAM 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔__________ is a common term for the osmotic process that causes some water-
soluble components in vegetable to leave the vegetable for the surrounding medium
during the canning process. - ✔✔Leaching
✔✔The term "Daily Value" that is found on a nutrition facts label means _________. -
✔✔You can determine how the nutrients in a food serving fit with what you can or
should have for the day.
✔✔When food is prepared in a food service establishment, hot foods should be
maintained at ____? - ✔✔Greater than or equal to 145 degrees Fahrenheit
✔✔When the fat in walnuts begins to oxidize, the flavor of the walnut changes and
becomes ____? - ✔✔Rancid
✔✔A manufacturer that produces baked beans might have challenges with their
process if they use ________ because the beans will take longer than normal to cook,
changing their overall processing time. - ✔✔Hard water
✔✔During the sensory analysis of chicken soup, ______ respond to odors in the form of
steam rising from the container of hot chicken soup. - ✔✔Olfactory organs
✔✔__________ caramelizes at 110 degrees Celsius. - ✔✔Fructose
✔✔Processing a food product so that it receives a 5 D treatment means that ______
percent of the microorganisms will be destroyed. - ✔✔99.999
✔✔What would be the mass percent of sucrose in a solution if a 23 g of sucrose was
dissolved in 77 g of water? - ✔✔23 percent
✔✔The enzyme maltase in yeast cells helps in baking yeast bread because it acts as a
catalyst for the breakdown of maltose to simple sugars that are then metabolized to
produce ________ which causes the dough to rise. - ✔✔Carbon dioxide
✔✔Freezing an ice cream mixture ______ will create very small ice crystals. -
✔✔Quickly
✔✔Based on the principles of HACCP, broccoli that is contaminated with a pesticide
residue is an example of a _______. - ✔✔Chemical Hazard
QUESTIONS AND SOLUTIONS RATED A+
✔✔__________ is a common term for the osmotic process that causes some water-
soluble components in vegetable to leave the vegetable for the surrounding medium
during the canning process. - ✔✔Leaching
✔✔The term "Daily Value" that is found on a nutrition facts label means _________. -
✔✔You can determine how the nutrients in a food serving fit with what you can or
should have for the day.
✔✔When food is prepared in a food service establishment, hot foods should be
maintained at ____? - ✔✔Greater than or equal to 145 degrees Fahrenheit
✔✔When the fat in walnuts begins to oxidize, the flavor of the walnut changes and
becomes ____? - ✔✔Rancid
✔✔A manufacturer that produces baked beans might have challenges with their
process if they use ________ because the beans will take longer than normal to cook,
changing their overall processing time. - ✔✔Hard water
✔✔During the sensory analysis of chicken soup, ______ respond to odors in the form of
steam rising from the container of hot chicken soup. - ✔✔Olfactory organs
✔✔__________ caramelizes at 110 degrees Celsius. - ✔✔Fructose
✔✔Processing a food product so that it receives a 5 D treatment means that ______
percent of the microorganisms will be destroyed. - ✔✔99.999
✔✔What would be the mass percent of sucrose in a solution if a 23 g of sucrose was
dissolved in 77 g of water? - ✔✔23 percent
✔✔The enzyme maltase in yeast cells helps in baking yeast bread because it acts as a
catalyst for the breakdown of maltose to simple sugars that are then metabolized to
produce ________ which causes the dough to rise. - ✔✔Carbon dioxide
✔✔Freezing an ice cream mixture ______ will create very small ice crystals. -
✔✔Quickly
✔✔Based on the principles of HACCP, broccoli that is contaminated with a pesticide
residue is an example of a _______. - ✔✔Chemical Hazard
