FOOD SCIENCE CDE EVALUATION EXAM 2026/2027
QUESTIONS AND SOLUTIONS RATED A+
✔✔A __________ is an explanation based on a body of knowledge gained from many
observations and supported by the results of many food science experiments.
A. theory
B. hypothesis
C. speculation
D. conjecture - ✔✔A. theory
✔✔________ is a pretreatment for dehydration that stops enzyme activity, but extends
drying time due to water absorbed by food during the soaking pretreatment.
A. Sulfiting
B. Sulfuring
C. Blanching
D. Curing - ✔✔A. Sulfiting
✔✔A food manufacturer is producing frozen waffles. The waffles are prepared by
pouring a batter into a waffle iron and the waffle iron transfers heat by ________ to the
batter.
A. conduction
B. convection
C. radiation
D. induction - ✔✔A. conduction
✔✔A _______ is used in the production of high fructose corn syrup, which is a
substance that speeds up the reaction rate without being permanently changed or used
up itself.
A. substrate
B. reactant
C. product
D. catalyst - ✔✔D. catalyst
✔✔___________is often used in thin products with a large surface area (crackers) as a
leavening agent to allow the unpleasant tasting gas that is produced to escape.
A. Baking soda
B. Baking powder
C. Ammonium bicarbonate
D. Yeast - ✔✔C. Ammonium bicarbonate
✔✔___________ is a well-known organism in the coliform group and is an indicator of
potential fecal contamination.
A. Escherichia coli
B. Staphylococcus aureus
C. Bacillus cereus
, D. Salmonella spp. - ✔✔A. Escherichia coli
✔✔Extrinsic factors are environmental factors that affect the growth rate of
microorganisms. All of the following are extrinsic factors except __________.
A. temperature
B. relative humidity
C. pH
D. oxygen availability - ✔✔C. pH
✔✔_____________ is a mycotoxin that is a potential chemical hazard in apples and
apple products.
A. Patulin
B. Ochratoxin
C. Aflatoxin
D. Penicillic acid - ✔✔A. Patulin
✔✔The length of time required at a specific temperature to destroy 90% of the
microorganisms when processing food is called the ________.
A. F-value
B. T-value
C. Z-value
D. D-value - ✔✔D. D-value
✔✔_______ is the spoilage of lipids or lipid material through the chemical bonding of
oxygen to unsaturated sites of fatty acids.
A. Oxidative rancidity
B. Hydrogenation
C. Sublimation
D. Freezer burn - ✔✔A. Oxidative rancidity
✔✔Some oils become cloudy when stored in a refrigerator. Because of this, many oils
are _________ to precipitate saturated fatty acids.
A. caramelized
B. freeze dried
C. flash frozen
D. winterized - ✔✔D. winterized
✔✔A consumer finds a piece of plastic in their yogurt cup. This piece of plastic is an
example of a ______ hazard.
A. biological
B. physical
C. chemical
D. ergonomic - ✔✔B. physical
QUESTIONS AND SOLUTIONS RATED A+
✔✔A __________ is an explanation based on a body of knowledge gained from many
observations and supported by the results of many food science experiments.
A. theory
B. hypothesis
C. speculation
D. conjecture - ✔✔A. theory
✔✔________ is a pretreatment for dehydration that stops enzyme activity, but extends
drying time due to water absorbed by food during the soaking pretreatment.
A. Sulfiting
B. Sulfuring
C. Blanching
D. Curing - ✔✔A. Sulfiting
✔✔A food manufacturer is producing frozen waffles. The waffles are prepared by
pouring a batter into a waffle iron and the waffle iron transfers heat by ________ to the
batter.
A. conduction
B. convection
C. radiation
D. induction - ✔✔A. conduction
✔✔A _______ is used in the production of high fructose corn syrup, which is a
substance that speeds up the reaction rate without being permanently changed or used
up itself.
A. substrate
B. reactant
C. product
D. catalyst - ✔✔D. catalyst
✔✔___________is often used in thin products with a large surface area (crackers) as a
leavening agent to allow the unpleasant tasting gas that is produced to escape.
A. Baking soda
B. Baking powder
C. Ammonium bicarbonate
D. Yeast - ✔✔C. Ammonium bicarbonate
✔✔___________ is a well-known organism in the coliform group and is an indicator of
potential fecal contamination.
A. Escherichia coli
B. Staphylococcus aureus
C. Bacillus cereus
, D. Salmonella spp. - ✔✔A. Escherichia coli
✔✔Extrinsic factors are environmental factors that affect the growth rate of
microorganisms. All of the following are extrinsic factors except __________.
A. temperature
B. relative humidity
C. pH
D. oxygen availability - ✔✔C. pH
✔✔_____________ is a mycotoxin that is a potential chemical hazard in apples and
apple products.
A. Patulin
B. Ochratoxin
C. Aflatoxin
D. Penicillic acid - ✔✔A. Patulin
✔✔The length of time required at a specific temperature to destroy 90% of the
microorganisms when processing food is called the ________.
A. F-value
B. T-value
C. Z-value
D. D-value - ✔✔D. D-value
✔✔_______ is the spoilage of lipids or lipid material through the chemical bonding of
oxygen to unsaturated sites of fatty acids.
A. Oxidative rancidity
B. Hydrogenation
C. Sublimation
D. Freezer burn - ✔✔A. Oxidative rancidity
✔✔Some oils become cloudy when stored in a refrigerator. Because of this, many oils
are _________ to precipitate saturated fatty acids.
A. caramelized
B. freeze dried
C. flash frozen
D. winterized - ✔✔D. winterized
✔✔A consumer finds a piece of plastic in their yogurt cup. This piece of plastic is an
example of a ______ hazard.
A. biological
B. physical
C. chemical
D. ergonomic - ✔✔B. physical
