FOOD SCIENCE CDE COMPREHENSIVE EXAM 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔A synthetic sweetener made of aspartic acid and phenylalanine that is found in
many diet soft drinks is called _______________.
A. Asparatame
B. Sorbitol
C. Saccharin
D. Cyclamates - ✔✔A. Asparatame
✔✔____________ is an alternative name for baking soda.
A. Carbon dioxide
B. Potassium bitartrate
C. Sodium bicarbonate
D. Calcium carbonate - ✔✔C. Sodium bicarbonate
✔✔Vegetables are stored in individual rooms within a warehouse. The room storing
____________ would be expected to generate the most heat in one 24 hour period in
their confined storage space.
A. Snap beans (5600 BTU/Ton/24 hours)
B. Asparagus (3440 BTU/Ton/12 hours)
C. Cucumbers (8400 BTU/Ton/48 hours)
D. Lima beans (4100 BTU/Ton/6 hours) - ✔✔D. Lima beans (4100 BTU/Ton/6 hours)
✔✔The use of biochemical techniques to alter the genetic makeup of a plant to enhance
characteristics for food production is called _______________.
A. Biogenetics
B. Biotechnology
C. Biophysiology
D. Biophysics - ✔✔B. Biotechnology
✔✔____________ reacts with amino acids when milk is heated to contribute to the tan
color and slightly caramelized flavor of cooked milk products.
A. Lactose
B. Casein
C. Whey
D. Milk fat - ✔✔A. Lactose
✔✔An additive that can keep a compound, mixture or solution from changing its form or
chemical nature is called a ___________.
A. Antioxidant
B. Buffer
C. Stabilizer
D. Preservative - ✔✔C. Stabilizer
,✔✔GMP is an acronym for _____________ in the food industry.
A. Get more practice
B. Good manufacturing procedures
C. Good methods procedures
D. Good manufacturing practices - ✔✔D. Good manufacturing practices
✔✔Energy lost when water molecules form ice crystals is called __________.
A. Specific heat
B. Latent heat
C. Heat of fusion
D. Heat of vaporization - ✔✔B. Latent heat
✔✔The government agency responsible for ensuring that meat and poultry are safe and
wholesome for consumption is the _____________.
A. Food and Drug Administration
B. United States Department of Agriculture
C. Department of Health and Human Services
D. Animal and Plant Health Inspection Services - ✔✔B. United States Department of
Agriculture
✔✔Glucose, a simple sugar, melts at 150ºC. This is equivalent to ______________.
A. 101.1ºF
B. 238ºF
C. 65.5ºF
D. 302ºF - ✔✔D. 302ºF
✔✔Oil and water normally separate because they are ___________.font size
A. Emulsified
B. Immiscible
C. Stabilized
D. A colloidal dispersion - ✔✔B. Immiscible
✔✔The purpose for using a leavening agent such as baking soda or baking powder in
cakes and cookies is to provide a source of ______________.
A. Sodium dioxide
B. Carbon monoxide
C. Sodium monoxide
D. Carbon dioxide - ✔✔D. Carbon dioxide
✔✔Once food production operations are finished, a sanitation crew will remove all
visible dirt, grime, and grease. This step is also called ______________.
A. Cleaning
B. Sanitizing
, C. Rinsing
D. Disassembly - ✔✔A. Cleaning
✔✔The part of a cauliflower used for food by consumers is (are) the _____________.
A. Tuber
B. Bulb
C. Flower buds
D. Berries - ✔✔C. Flower buds
✔✔A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein.
That would be equivalent to __________ calories.
A. 88
B. 108
C. 93
D. 113 - ✔✔B. 108
✔✔A food technologist is formulating a low carbohydrate pasta so they need to select a
grain source that has the highest amount of protein and lowest amount of
carbohydrates. They should use ___________.
A. Hard wheat
B. Millet
C. Rice
D. Soft wheat - ✔✔A. Hard wheat
✔✔A compound that destroys bacteria on contact and has residual activity to continue
to kill bacteria on a surface is called a ______________.
A. Bactericide
B. Bacteristat
C. Chemicide
D. Chemistat - ✔✔A. Bactericide
✔✔A retort is a piece of equipment used for ______________.
A. Frying
B. Drying
C. Canning
D. Baking - ✔✔C. Canning
✔✔_____________ is (are) required, by law, to be on all food labels.
A. The product price
B. Preparation instructions
C. The quantity
D. Suggested uses - ✔✔C. The quantity
✔✔Fruits and vegetables discolor when bruised or cut due to ______________.
QUESTIONS AND SOLUTIONS RATED A+
✔✔A synthetic sweetener made of aspartic acid and phenylalanine that is found in
many diet soft drinks is called _______________.
A. Asparatame
B. Sorbitol
C. Saccharin
D. Cyclamates - ✔✔A. Asparatame
✔✔____________ is an alternative name for baking soda.
A. Carbon dioxide
B. Potassium bitartrate
C. Sodium bicarbonate
D. Calcium carbonate - ✔✔C. Sodium bicarbonate
✔✔Vegetables are stored in individual rooms within a warehouse. The room storing
____________ would be expected to generate the most heat in one 24 hour period in
their confined storage space.
A. Snap beans (5600 BTU/Ton/24 hours)
B. Asparagus (3440 BTU/Ton/12 hours)
C. Cucumbers (8400 BTU/Ton/48 hours)
D. Lima beans (4100 BTU/Ton/6 hours) - ✔✔D. Lima beans (4100 BTU/Ton/6 hours)
✔✔The use of biochemical techniques to alter the genetic makeup of a plant to enhance
characteristics for food production is called _______________.
A. Biogenetics
B. Biotechnology
C. Biophysiology
D. Biophysics - ✔✔B. Biotechnology
✔✔____________ reacts with amino acids when milk is heated to contribute to the tan
color and slightly caramelized flavor of cooked milk products.
A. Lactose
B. Casein
C. Whey
D. Milk fat - ✔✔A. Lactose
✔✔An additive that can keep a compound, mixture or solution from changing its form or
chemical nature is called a ___________.
A. Antioxidant
B. Buffer
C. Stabilizer
D. Preservative - ✔✔C. Stabilizer
,✔✔GMP is an acronym for _____________ in the food industry.
A. Get more practice
B. Good manufacturing procedures
C. Good methods procedures
D. Good manufacturing practices - ✔✔D. Good manufacturing practices
✔✔Energy lost when water molecules form ice crystals is called __________.
A. Specific heat
B. Latent heat
C. Heat of fusion
D. Heat of vaporization - ✔✔B. Latent heat
✔✔The government agency responsible for ensuring that meat and poultry are safe and
wholesome for consumption is the _____________.
A. Food and Drug Administration
B. United States Department of Agriculture
C. Department of Health and Human Services
D. Animal and Plant Health Inspection Services - ✔✔B. United States Department of
Agriculture
✔✔Glucose, a simple sugar, melts at 150ºC. This is equivalent to ______________.
A. 101.1ºF
B. 238ºF
C. 65.5ºF
D. 302ºF - ✔✔D. 302ºF
✔✔Oil and water normally separate because they are ___________.font size
A. Emulsified
B. Immiscible
C. Stabilized
D. A colloidal dispersion - ✔✔B. Immiscible
✔✔The purpose for using a leavening agent such as baking soda or baking powder in
cakes and cookies is to provide a source of ______________.
A. Sodium dioxide
B. Carbon monoxide
C. Sodium monoxide
D. Carbon dioxide - ✔✔D. Carbon dioxide
✔✔Once food production operations are finished, a sanitation crew will remove all
visible dirt, grime, and grease. This step is also called ______________.
A. Cleaning
B. Sanitizing
, C. Rinsing
D. Disassembly - ✔✔A. Cleaning
✔✔The part of a cauliflower used for food by consumers is (are) the _____________.
A. Tuber
B. Bulb
C. Flower buds
D. Berries - ✔✔C. Flower buds
✔✔A food contains 8 grams of fat, 4 grams of carbohydrates, and 5 grams of protein.
That would be equivalent to __________ calories.
A. 88
B. 108
C. 93
D. 113 - ✔✔B. 108
✔✔A food technologist is formulating a low carbohydrate pasta so they need to select a
grain source that has the highest amount of protein and lowest amount of
carbohydrates. They should use ___________.
A. Hard wheat
B. Millet
C. Rice
D. Soft wheat - ✔✔A. Hard wheat
✔✔A compound that destroys bacteria on contact and has residual activity to continue
to kill bacteria on a surface is called a ______________.
A. Bactericide
B. Bacteristat
C. Chemicide
D. Chemistat - ✔✔A. Bactericide
✔✔A retort is a piece of equipment used for ______________.
A. Frying
B. Drying
C. Canning
D. Baking - ✔✔C. Canning
✔✔_____________ is (are) required, by law, to be on all food labels.
A. The product price
B. Preparation instructions
C. The quantity
D. Suggested uses - ✔✔C. The quantity
✔✔Fruits and vegetables discolor when bruised or cut due to ______________.
