CFS TEST QUESTIONS 2025/26 ANSWERED
CORRECTLY TO PASS!!
1 of 99
Term
In a granola bar production facility, bars are produced at 1000 lb/hr.
The constituents are sugar syrup (250 lb/hr), granola blend (700 lb/hr), and
nut blend (150 lb/hr). What is the yield of this process?
85%
91%
96%
110%
Give this one a try later!
, A) diacetyl D) USDA
B) 6.5 B) 91%
Don't know?
2 of 99
Term
Pediococcus bacteria are known to produce this strongly flavored
metabolite that is highly valued in the dairy industry but generally
NOT desired in the brewing industry.
A) diacetyl
B) geraniol
C) methional
D) phenylacetaldehyde
Give this one a try later!
B) operations manager A) diacetyl
B) 91% B) rice flour
Don't know?
3 of 99
,Term
Developers want to select one of four prototypes to move
into a large-scale test market. A 9-point hedonic liking test has
been conducted using 100 category consumers. The resulting
analysis of variance provided p-values of 0.03 for products. An
alpha level of
0.05 has been selected to protect for Type 1 Error. Which of the
following interpretations best describes the outcome of the test?
A) Cluster analysis should be applied to investigate if there is
liking segmentation
B)The products are significantly different
C) There is no significant difference amongst consumers,
which invalidates the product difference results
D)There is no significant difference between consumers at the
95% confidence level
Give this one a try later!
B) The products
B) for producing safe food products are
significantly
different
A) this product is in compliance
with the requirements for B)The product should be labeled
nutritional labeling as 0g of trans fat per serving
Don't know?
, 4 of 99
Term
Food safety-related challenge studies are used to validate
food safety in processing procedures, product storage conditions,
and shelf life. Which of the following is NOT an example of a
challenge study?
A) inactivation study
B) growth inhibition study
C) oxidative rancidity study
D) pathogen combination study
Give this one a try later!
C) oxidative rancidity study D) Ultrahigh temperature (UHT)
B) fat substitutes C) oxygen transmission rate
Don't know?
5 of 99
Term
You are developing a new gluten free pasta/macaroni product.
Which ingredient would be suitable for use in your product?
A) rye flour
B) rice flour
CORRECTLY TO PASS!!
1 of 99
Term
In a granola bar production facility, bars are produced at 1000 lb/hr.
The constituents are sugar syrup (250 lb/hr), granola blend (700 lb/hr), and
nut blend (150 lb/hr). What is the yield of this process?
85%
91%
96%
110%
Give this one a try later!
, A) diacetyl D) USDA
B) 6.5 B) 91%
Don't know?
2 of 99
Term
Pediococcus bacteria are known to produce this strongly flavored
metabolite that is highly valued in the dairy industry but generally
NOT desired in the brewing industry.
A) diacetyl
B) geraniol
C) methional
D) phenylacetaldehyde
Give this one a try later!
B) operations manager A) diacetyl
B) 91% B) rice flour
Don't know?
3 of 99
,Term
Developers want to select one of four prototypes to move
into a large-scale test market. A 9-point hedonic liking test has
been conducted using 100 category consumers. The resulting
analysis of variance provided p-values of 0.03 for products. An
alpha level of
0.05 has been selected to protect for Type 1 Error. Which of the
following interpretations best describes the outcome of the test?
A) Cluster analysis should be applied to investigate if there is
liking segmentation
B)The products are significantly different
C) There is no significant difference amongst consumers,
which invalidates the product difference results
D)There is no significant difference between consumers at the
95% confidence level
Give this one a try later!
B) The products
B) for producing safe food products are
significantly
different
A) this product is in compliance
with the requirements for B)The product should be labeled
nutritional labeling as 0g of trans fat per serving
Don't know?
, 4 of 99
Term
Food safety-related challenge studies are used to validate
food safety in processing procedures, product storage conditions,
and shelf life. Which of the following is NOT an example of a
challenge study?
A) inactivation study
B) growth inhibition study
C) oxidative rancidity study
D) pathogen combination study
Give this one a try later!
C) oxidative rancidity study D) Ultrahigh temperature (UHT)
B) fat substitutes C) oxygen transmission rate
Don't know?
5 of 99
Term
You are developing a new gluten free pasta/macaroni product.
Which ingredient would be suitable for use in your product?
A) rye flour
B) rice flour
