FOOD SCIENCE CDE CORE EXAM SET 2026/2027 QUESTIONS
AND SOLUTIONS RATED A+
✔✔Difference Tests - ✔✔test to compare samples to determine if there is a difference in
the overall sensory attributes of samples
✔✔Which of the following is not a Difference Test?
a.) Duo-trip
b.) Sensory test
c.) Acceptance/preference
d.) Descriptive - ✔✔b.) sensory test
✔✔triangle test - ✔✔"The odd one out"
Difference test in which three samples (two of which are the same) are presented, and
the odd sample is to be identified
✔✔duo-trio test - ✔✔Give a reference, and identify/match among two other samples
✔✔Acceptance/Preference Tests - ✔✔determine whether or not people like an item by
obtaining preferences for certain characteristics and then an overall score
✔✔Descriptive test - ✔✔A time-consuming sensory test that provides detailed
quantitative information using 8-12 trained panelists who were screened for their acuity
and answers the question of how products differ in sensory attributes
✔✔Objective evaluation - ✔✔use of physical and chemical techniques to evaluate food
quality
✔✔true or false; water is involved in most food processing techniques - ✔✔true
✔✔Which of the following water not involved in?
a.) emulsion
b.) gels
c.) drying
d.) bread
e.) none of the above - ✔✔e.) none of the above
✔✔How many hydrogen bonds can water form? - ✔✔4
✔✔Why is water considered a polar molecule? - ✔✔The oxygen end of the molecule
has a slight negative charge, and the hydrogen end has a slight positive charge.
✔✔___% or more of water molecules are involved in H bonding at any time - ✔✔80
, ✔✔What is the bond angle of water? - ✔✔104.5
✔✔What is the bond angle of ice? - ✔✔109 degrees
✔✔Are water molecules closer together as water or ice? - ✔✔Liquid water's bond angle
is smaller, so it has more space for closer neighbors.
✔✔The higher the temp of water, the _____ of molecules
a.) closer the distance
b.) higher the distance - ✔✔b.) higher the distance
✔✔Specific heat - ✔✔The energy required to raise the temperature of 1 gram of water
by 1 C
✔✔True or false; specific heat is the same for ice and water - ✔✔true
✔✔is the definition of a calorie the same as specific heat? - ✔✔yes
✔✔Latent heat of fusion - ✔✔the energy required to convert 1 g of ice to water at 0 C
✔✔Latent heat of vaporization - ✔✔the energy required to convert 1 g of water to vapor
at 100 c
✔✔Why should we care about the specific and latent heat of water? - ✔✔It takes a lot of
energy to heat up water; this energy is available to be converted into the food.
Additionally, since water takes heat from its surroundings, it is also a good cooling
agent.
✔✔How does freeze drying occur? - ✔✔Ice is subjected to a vacuum and heated; it can
be sublimated.
✔✔Vapor pressure - ✔✔the pressure exerted by a vapor over a liquid
✔✔When VP is high: (pick all that apply)
a.) liquid evaporates quickly
b.) boiling point is low
c.) liquid evaporates slowly
d.) boiling point is high - ✔✔a and b
✔✔A low VP indicates: - ✔✔high boiling point
✔✔What would decrease the vapor pressure? - ✔✔adding solutes to liquid
AND SOLUTIONS RATED A+
✔✔Difference Tests - ✔✔test to compare samples to determine if there is a difference in
the overall sensory attributes of samples
✔✔Which of the following is not a Difference Test?
a.) Duo-trip
b.) Sensory test
c.) Acceptance/preference
d.) Descriptive - ✔✔b.) sensory test
✔✔triangle test - ✔✔"The odd one out"
Difference test in which three samples (two of which are the same) are presented, and
the odd sample is to be identified
✔✔duo-trio test - ✔✔Give a reference, and identify/match among two other samples
✔✔Acceptance/Preference Tests - ✔✔determine whether or not people like an item by
obtaining preferences for certain characteristics and then an overall score
✔✔Descriptive test - ✔✔A time-consuming sensory test that provides detailed
quantitative information using 8-12 trained panelists who were screened for their acuity
and answers the question of how products differ in sensory attributes
✔✔Objective evaluation - ✔✔use of physical and chemical techniques to evaluate food
quality
✔✔true or false; water is involved in most food processing techniques - ✔✔true
✔✔Which of the following water not involved in?
a.) emulsion
b.) gels
c.) drying
d.) bread
e.) none of the above - ✔✔e.) none of the above
✔✔How many hydrogen bonds can water form? - ✔✔4
✔✔Why is water considered a polar molecule? - ✔✔The oxygen end of the molecule
has a slight negative charge, and the hydrogen end has a slight positive charge.
✔✔___% or more of water molecules are involved in H bonding at any time - ✔✔80
, ✔✔What is the bond angle of water? - ✔✔104.5
✔✔What is the bond angle of ice? - ✔✔109 degrees
✔✔Are water molecules closer together as water or ice? - ✔✔Liquid water's bond angle
is smaller, so it has more space for closer neighbors.
✔✔The higher the temp of water, the _____ of molecules
a.) closer the distance
b.) higher the distance - ✔✔b.) higher the distance
✔✔Specific heat - ✔✔The energy required to raise the temperature of 1 gram of water
by 1 C
✔✔True or false; specific heat is the same for ice and water - ✔✔true
✔✔is the definition of a calorie the same as specific heat? - ✔✔yes
✔✔Latent heat of fusion - ✔✔the energy required to convert 1 g of ice to water at 0 C
✔✔Latent heat of vaporization - ✔✔the energy required to convert 1 g of water to vapor
at 100 c
✔✔Why should we care about the specific and latent heat of water? - ✔✔It takes a lot of
energy to heat up water; this energy is available to be converted into the food.
Additionally, since water takes heat from its surroundings, it is also a good cooling
agent.
✔✔How does freeze drying occur? - ✔✔Ice is subjected to a vacuum and heated; it can
be sublimated.
✔✔Vapor pressure - ✔✔the pressure exerted by a vapor over a liquid
✔✔When VP is high: (pick all that apply)
a.) liquid evaporates quickly
b.) boiling point is low
c.) liquid evaporates slowly
d.) boiling point is high - ✔✔a and b
✔✔A low VP indicates: - ✔✔high boiling point
✔✔What would decrease the vapor pressure? - ✔✔adding solutes to liquid
