Food Science CDE Exam | Questions with 100% Correct Answers | Updated &Verified |
2024-2025 | 100% Score
_________ molecules can inhibit protein molecules from bonding with each other and with water,
leading to the reduction of foams, volume, and stability. - ✔✔Fat
Anthocyanin will create _________ colors in certain foods. - ✔✔Red and Blue
Cola is an example of a _____________ - ✔✔Homogenous mixture
Potassium sorbet is a common food additive that functions as a _______________ - ✔✔Mold Inhibitor
_______________ is a polar covalent compound commonly referred to as a the universal solvent -
✔✔Water
This essential nutrient provides the body with it most concentrated source of energy. - ✔✔Fats
_______________ is needed to metabolism protein and for tissue repair, it can be found in broccoli,
beef liver, and asparagus. - ✔✔Riboflavin
____________ are commonly used to break down protein in the production of Cocoa and chocolate for
candy and other products - ✔✔Proteolytic bacteria
Fats serve many functions in foods. Which many of its functions are desired, _______________ is one
that is not desired - ✔✔Oxidation
_______________ is a flavor enhanced that some processor are removing from products to create a
clean ingredient statement. While it is a FDA approved ingredient, it also occurs naturally in some foods
like mushrooms. - ✔✔MSG
2024-2025 | 100% Score
_________ molecules can inhibit protein molecules from bonding with each other and with water,
leading to the reduction of foams, volume, and stability. - ✔✔Fat
Anthocyanin will create _________ colors in certain foods. - ✔✔Red and Blue
Cola is an example of a _____________ - ✔✔Homogenous mixture
Potassium sorbet is a common food additive that functions as a _______________ - ✔✔Mold Inhibitor
_______________ is a polar covalent compound commonly referred to as a the universal solvent -
✔✔Water
This essential nutrient provides the body with it most concentrated source of energy. - ✔✔Fats
_______________ is needed to metabolism protein and for tissue repair, it can be found in broccoli,
beef liver, and asparagus. - ✔✔Riboflavin
____________ are commonly used to break down protein in the production of Cocoa and chocolate for
candy and other products - ✔✔Proteolytic bacteria
Fats serve many functions in foods. Which many of its functions are desired, _______________ is one
that is not desired - ✔✔Oxidation
_______________ is a flavor enhanced that some processor are removing from products to create a
clean ingredient statement. While it is a FDA approved ingredient, it also occurs naturally in some foods
like mushrooms. - ✔✔MSG
