Food Science CDE Exam | Questions with 100% Correct Answers | Updated &Verified |
2024-2025 | 100% Score
____________ are substances added to baked goods, such as cakes, to help them lighten or rise during
baking.
A. Antioxidants
B. Emulsifiers
C. Leavening agents
D. Surfactants - ✔✔C. Leavening agents
To deactivate enzymes in fruits and vegetables, the produce is immersed in boiling water in a process
called _________.
A. pasteurization
B. condensation
C. blanching
D. neutralization - ✔✔C. blanching
The nutrition label found on many food packages is called _____________.
A. Nutrition Education
B. Percent Daily Value
C. Health Claims
D. Nutrition Facts - ✔✔D. Nutrition Facts
The number of minutes required to destroy a stated number of microorganisms at a defined
temperature such as 250ºF is known as the ___________.
A. Z-value
,B. F-value
C. D-value
D. P-value - ✔✔B. F-value
______________ is the protein in meat that is responsible for meat color.
A. Myoglobin
B. Hemoglobin
C. Collagen
D. Elastin - ✔✔A. Myoglobin
Microwaves do not affect all modecules equally. They have the greatest effect on ____________
molecules.
A. water
B. fat
C. starch
D. protein - ✔✔A. Water
The water content in fruits, vegetables, and meats ranges between ________ percent.
A. 10-30
B. 30-50
C. 50-70
D. 70-90 - ✔✔D. 70-90
A company that makes fresh bratwurst has received complaints from consumers that the sausage looks
uncooked in the center of the product even though the consumer has thoroughly cooked it. A scientist
has been called in by the company to look at the product and identify thy this is occuring. The ability to
,view and understand the entire production process well enough to identify potential problem areas is
called ___________.
A. quality assurance
B. trouble shooting
C. HACCP
D. technical service - ✔✔B. trouble shooting
The creamy texture of Dannon® yogurt is an example of a food ________.
A. attribute
B. nutrient
C. flavor
D. aroma - ✔✔A. attribute
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
2024-2025 | 100% Score
____________ are substances added to baked goods, such as cakes, to help them lighten or rise during
baking.
A. Antioxidants
B. Emulsifiers
C. Leavening agents
D. Surfactants - ✔✔C. Leavening agents
To deactivate enzymes in fruits and vegetables, the produce is immersed in boiling water in a process
called _________.
A. pasteurization
B. condensation
C. blanching
D. neutralization - ✔✔C. blanching
The nutrition label found on many food packages is called _____________.
A. Nutrition Education
B. Percent Daily Value
C. Health Claims
D. Nutrition Facts - ✔✔D. Nutrition Facts
The number of minutes required to destroy a stated number of microorganisms at a defined
temperature such as 250ºF is known as the ___________.
A. Z-value
,B. F-value
C. D-value
D. P-value - ✔✔B. F-value
______________ is the protein in meat that is responsible for meat color.
A. Myoglobin
B. Hemoglobin
C. Collagen
D. Elastin - ✔✔A. Myoglobin
Microwaves do not affect all modecules equally. They have the greatest effect on ____________
molecules.
A. water
B. fat
C. starch
D. protein - ✔✔A. Water
The water content in fruits, vegetables, and meats ranges between ________ percent.
A. 10-30
B. 30-50
C. 50-70
D. 70-90 - ✔✔D. 70-90
A company that makes fresh bratwurst has received complaints from consumers that the sausage looks
uncooked in the center of the product even though the consumer has thoroughly cooked it. A scientist
has been called in by the company to look at the product and identify thy this is occuring. The ability to
,view and understand the entire production process well enough to identify potential problem areas is
called ___________.
A. quality assurance
B. trouble shooting
C. HACCP
D. technical service - ✔✔B. trouble shooting
The creamy texture of Dannon® yogurt is an example of a food ________.
A. attribute
B. nutrient
C. flavor
D. aroma - ✔✔A. attribute
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
