FOOD SCIENCE CDE EXAM SCRIPT 2026/2027 QUESTIONS
AND SOLUTIONS RATED A+
✔✔The FDA has compiled a list of over 600 ingredients considered safe and are not
designated as additives. This list is called the ____________ list.
A. Generally Recognized as Safe
B. Food Additive Status
C. Delaney
D. Everything Added to Food in the United States - ✔✔A. Generally Recognized as
Safe
✔✔___________ is a proteolytic enzyme that is used to coagulate milk to make cheese.
A. Lipase
B. Casein
C. Allicin
D. Rennin - ✔✔D. Rennin
✔✔All foods have pH, which is the negative logarithm of the hydrogen ion
concentration. The pH of most foods is in the ________ range of the pH scale.
A. acid
B. base
C. neutral
D. acid and base - ✔✔A. acid
✔✔If a food product contains 10,000,000 microbes per gram, and experiences a 99.99
percent kill rate, then ____________ microbes per gram will survive.
A. 1
B. 10
C. 100
D. 1,000 - ✔✔D. 1,000
✔✔In the body, enzymes break down ___________ into simple sugars.
A. fat
B. protein
C. carbohydrates
D. water - ✔✔C. carbohydrates
✔✔Microorganisims that grow at refrigeration temperatures are considered to be
________________.
A. thermophiles
B. psychrotrophs
C. mesophiles
D. thermotroph - ✔✔B. psychrotrophs
,✔✔The color of maple syrup is the result of a _____________ between a
monosaccharide and an amino acid normally found in the sap of the maple tree.
A. Maillard reaction
B. enzymatic browning reaction
C. crystallization
D. endothermic reaction - ✔✔D. endothermic reaction
✔✔__________ is a carbohydrate in some fruits that has the ability to form gels.
A. Sucrose
B. Fructose
C. Pectin
D. Maltose - ✔✔C. Pectin
✔✔________________ is an example of a pure substance.
A. Dill pickles
B. Chocolate
C. Table salt
D. Ketchup - ✔✔C. Table salt
✔✔A low acid food is a food that has _____________.
A. very little acid
B. a large amount of acid
C. a pH below 4.6
D. been acidified with citric acid - ✔✔A. very little acid
✔✔______________ is a pathogen that grows under anaerobic conditions and is a
concern in canned food products.
A. Clostridium botulinum
B. Escherichia coli O157:H7
C. Bacillus cereus
D. Staphylococcus aureus - ✔✔A. Clostridium botulinum
✔✔____________ are important in the production of foods that contain water and fat,
such as mayonnaise or margarine.
A. Enzymes
B. Homogenizers
C. Emulsifiers
D. Sequestrants - ✔✔C. Emulsifiers
✔✔_______________ is an effective antioxidant that is used in many food products to
prevent fat from oxidizing and developing off flavors.
A. Sorbic acid
B. Sodium chloride
, C. Calcium propionate
_______________ is an effective antioxidant that is used in many food products to
prevent fat from oxidizing and developing off flavors.
A. Sorbic acid
B. Sodium chloride
C. Calcium propionate
D. BHT - ✔✔D. BHT
✔✔The carbon dioxide dissolved in a can of soda is a ______________.
A. aggregate
B. colloidal dispersion
C. globule
D. solute - ✔✔D. solute
✔✔The length of time cottage cheese can be safely stored refrigerated before
deteriorating is known as _______________.
A. display time
B. storage life
C. pack date
D. shelf life - ✔✔D. shelf life
✔✔A 42 g serving of M&M's® (about 1/4 cup) contains 9 grams of fat, 30 grams of
carbohydrates and 2 grams of protein. That would be the equivalent to ____________
calories.
A. 314
B. 219
C. 324
D. 209 - ✔✔D. 209
✔✔__________________ is a microorganisim that may be found in the body's nasal
passages and on the skin, If perishable food contaminated with this organism is allowed
to sit at room temperature for an extended period of time, this organism produces a
toxin that causes foodborne illness.
A. Salmonella enteritis
B. E. Coli O157:h7
C. Listeria monocytogenes
D. Staphylococcus aureus - ✔✔D. Staphylococcus aureus
✔✔_________________ florish in environments of high osmotic pressure, or low water
activity, and are responsible for spoilage of dry fruits, fruit juices, and maple syrup.
A. Pathogenic bacteria
B. Osmiophilic yeasts
C. Viruses
D. Thermophilic molds - ✔✔B. Osmiophilic yeasts
AND SOLUTIONS RATED A+
✔✔The FDA has compiled a list of over 600 ingredients considered safe and are not
designated as additives. This list is called the ____________ list.
A. Generally Recognized as Safe
B. Food Additive Status
C. Delaney
D. Everything Added to Food in the United States - ✔✔A. Generally Recognized as
Safe
✔✔___________ is a proteolytic enzyme that is used to coagulate milk to make cheese.
A. Lipase
B. Casein
C. Allicin
D. Rennin - ✔✔D. Rennin
✔✔All foods have pH, which is the negative logarithm of the hydrogen ion
concentration. The pH of most foods is in the ________ range of the pH scale.
A. acid
B. base
C. neutral
D. acid and base - ✔✔A. acid
✔✔If a food product contains 10,000,000 microbes per gram, and experiences a 99.99
percent kill rate, then ____________ microbes per gram will survive.
A. 1
B. 10
C. 100
D. 1,000 - ✔✔D. 1,000
✔✔In the body, enzymes break down ___________ into simple sugars.
A. fat
B. protein
C. carbohydrates
D. water - ✔✔C. carbohydrates
✔✔Microorganisims that grow at refrigeration temperatures are considered to be
________________.
A. thermophiles
B. psychrotrophs
C. mesophiles
D. thermotroph - ✔✔B. psychrotrophs
,✔✔The color of maple syrup is the result of a _____________ between a
monosaccharide and an amino acid normally found in the sap of the maple tree.
A. Maillard reaction
B. enzymatic browning reaction
C. crystallization
D. endothermic reaction - ✔✔D. endothermic reaction
✔✔__________ is a carbohydrate in some fruits that has the ability to form gels.
A. Sucrose
B. Fructose
C. Pectin
D. Maltose - ✔✔C. Pectin
✔✔________________ is an example of a pure substance.
A. Dill pickles
B. Chocolate
C. Table salt
D. Ketchup - ✔✔C. Table salt
✔✔A low acid food is a food that has _____________.
A. very little acid
B. a large amount of acid
C. a pH below 4.6
D. been acidified with citric acid - ✔✔A. very little acid
✔✔______________ is a pathogen that grows under anaerobic conditions and is a
concern in canned food products.
A. Clostridium botulinum
B. Escherichia coli O157:H7
C. Bacillus cereus
D. Staphylococcus aureus - ✔✔A. Clostridium botulinum
✔✔____________ are important in the production of foods that contain water and fat,
such as mayonnaise or margarine.
A. Enzymes
B. Homogenizers
C. Emulsifiers
D. Sequestrants - ✔✔C. Emulsifiers
✔✔_______________ is an effective antioxidant that is used in many food products to
prevent fat from oxidizing and developing off flavors.
A. Sorbic acid
B. Sodium chloride
, C. Calcium propionate
_______________ is an effective antioxidant that is used in many food products to
prevent fat from oxidizing and developing off flavors.
A. Sorbic acid
B. Sodium chloride
C. Calcium propionate
D. BHT - ✔✔D. BHT
✔✔The carbon dioxide dissolved in a can of soda is a ______________.
A. aggregate
B. colloidal dispersion
C. globule
D. solute - ✔✔D. solute
✔✔The length of time cottage cheese can be safely stored refrigerated before
deteriorating is known as _______________.
A. display time
B. storage life
C. pack date
D. shelf life - ✔✔D. shelf life
✔✔A 42 g serving of M&M's® (about 1/4 cup) contains 9 grams of fat, 30 grams of
carbohydrates and 2 grams of protein. That would be the equivalent to ____________
calories.
A. 314
B. 219
C. 324
D. 209 - ✔✔D. 209
✔✔__________________ is a microorganisim that may be found in the body's nasal
passages and on the skin, If perishable food contaminated with this organism is allowed
to sit at room temperature for an extended period of time, this organism produces a
toxin that causes foodborne illness.
A. Salmonella enteritis
B. E. Coli O157:h7
C. Listeria monocytogenes
D. Staphylococcus aureus - ✔✔D. Staphylococcus aureus
✔✔_________________ florish in environments of high osmotic pressure, or low water
activity, and are responsible for spoilage of dry fruits, fruit juices, and maple syrup.
A. Pathogenic bacteria
B. Osmiophilic yeasts
C. Viruses
D. Thermophilic molds - ✔✔B. Osmiophilic yeasts
