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Worksheets2023 Food Science CDE Test
Total questions: 50
Worksheet time: 4hrs 10mins
Which of the following is NOT a function that water serves in the body?
Improving the quality of sleep
Transportation of nutrients
Reactant in metabolism
Maintaining body temperature
Which of the following best defines fatty acid?
Inorganic molecules that consist of a carbon chain with a carboxyl group at one end
Inorganic molecules that consist of a carbon chain with a triglyceride at one end
Organic molecules that consist of a carbon chain with a carboxyl group at one end
Organic molecules that consist of a carbon chain with a triglyceride at one end
Which of the following best defines margin of safety for an additive?
Zone between the concentration in which an additive is normally used and the level at which a hazard exists
Zone between no use (0% concentration) and the concentration at which an additive is normally used
The concentration at which an additive is normally used with an acceptable error of +/- 5%
None of the above
Microorganisms and _____________ often work together to cause food spoilage.
people
animals
enzymes
All of the above
Why are three-digit codes used to label products during sensory evaluation?
Allows for enough unique numbers to be available when doing a sensory study with a large number of samples
Reduces bias because panelists are more likely to select 1 over 3 or A instead of B or C
This is a requirement by the Food and Drug Administration
None of the above
Hydronic crops are grown with their roots suspended _____________.
in a system that maintains moisture at a concentration of 50% soil and 50% water
in distilled water
in municipal tap water
in a liquid nutrient solution
Which of the following is a technique to separate foods based upon density?
Centrifugal force
Sedimentation
Pressure
Chemicals
What is the overarching goal that MyPlate.gov, the Physical Activity Guidelines, and the Dietary Guidelines aim to achieve?
More physical activity
Fewer calories consumed per day
Energy balance
More sleep
If eggs are cooked too long, ____________ will develop, and the result will be a green ring around the egg yolk.
Iron sulfide
Hydrogen sulfide
Iron disulfide
Hydrogen disulfide
Cellulose is indigestible and composed of ____________.
beta-fructose
beta-sucrose
beta-lactose
beta-glucose
Which of the following best describes cultivated meat?
Laboratories are used to reproduce animal flesh in bioreactors to produce a product that is characteristic of natural meat
Laboratories are used to produce a product that resembles meat using ingredients that are not of an animal origin
Processing plants are used to produce a product that resembles meat using ingredients that are not of an animal origin
Processing plants are used to produce a product that resembles meat but is made entirely of vegan materials
Foams can be described as ____________, surrounded by a ____________ film.
bubbles of air, lipid
bubbles of air, protein
proteins, carbohydrate
proteins, lipid
Which of the following is NOT a function of acids and bases?
Food preservation
Cheese production
Protein source
Aid in digestion
High-dose irradiation can be defined as levels of radiation of ____________ kgray or higher.
10
15
20
25
A soft drink is a(n) ____________ solution.
oxygen-in-water
carbon dioxide-in-water
sugar with oxygen-in-water
sugar with carbon dioxide-in-water
Which of the following are methods used in descriptive research?
Surveys
Interviews
Observations
All of the above are descriptive research methods
Which of the following is NOT true about molds?
Almost all molds should be considered a health hazard
Bacteria and yeast are less hardy than molds
Molds spoil foods
Mold growth can occur over a wide pH range
Which of the following is NOT one of the 7 principles of the Hazard Analysis and Critical Control Point program?
Establish critical limits
Establish corrective actions
Establish regulatory relationships
Establish record-keeping and documentation procedures
Which of the following is recognized as the leading body for setting international food standards with the goal of protecting consumer health ensuring fair food trade practices?
United States Department of Agriculture
Food and Drug Administration
Codex Alimentarius
All of the above
Which pathogen is often implicated in infant formula recalls?
Clostridium botulinum
Cronobacter sakazakii
Campylobacter jejuni
None of the above
Which of the following best describes the research term meta-analysis?
A sensory study that has 1,000 or more research participants
A research study that is conducted by the USDA or FDA in conjunction with a university
A research study conducted by 5 or university researchers
Drawing overall conclusions by pooling results from several individual research studies
When water leaks from a gel over time, this is known as ____________.
Syneresis
Dehydration
Stability
Gelatinization
Why does a dressing that consists of vinegar and oil separate?
Fat molecules in the vinegar are nonpolar and the oil molecules are polar
Fat molecules in the oil are polar and vinegar molecules are nonpolar
Fat molecules in oil are nonpolar and vinegar molecules are polar
Fat molecules in the vinegar are polar and the oil molecules are nonpolar
____________ is the energy required for a reaction to begin and ____________ reduce the amount of energy required for a reaction to begin.
Active energy, enzymes
Activation energy, enzymes
Active energy, substrate
Activation energy, substrate
Which of the following best defines the term bioavailability?
Ability of the body to absorb a nutrient and convert it to a form that can be used by the body
Degradation of a nutrient that is not needed in the body to prevent excess accumulation of nutrients
Ability of the body to absorb and use a nutrient in the form it was consumed
None of the above
Why is slow freezing and the development of large ice crystals an issue in food products?
Rupture cell walls of animal and plant tissues
Create a crunchy, undesirable eating experience
Large ice crystals may damage a consumer’s mouth while eating
All of the above
Dehydrofreezing is also known as ____________.
lyophilization
dehydration
rehydration
concentration
The proportion of flour to liquid is lower in ____________ than in ____________.
doughs, batters
batters, doughs
foams, batters
foams, doughs
Which of the following contribute the most kilocalories per gram of nuts?
Carbohydrates
Proteins
Fats
Proteins, fats, and carbohydrates contribute equal kilocalories
Which of the following is NOT a phenolic acid?
Ellagic acid
Vanillan
Thymol
All of the above are phenolic acids
Coliforms present in a food product indicate the possible presence of ____________.
pathogenic microorganisms
chemical contaminants
physical hazards
A & B
Which of the following is NOT one of the “4 Cs of Food Safety”?
Change
Clean
Cook
Chill
Which of the following can viscosity influence in a food?
Texture of a food
Desirability of a food
Effectiveness of a cooking oil
All of the above
What policy did the USDA implement in December of 2012 with the goal of significantly reducing consumer exposure to unsafe meat products?
Chill and Test
Chill and Ship
Test and Ship
Test and Hold
Which of the following USDA Recall Classifications represents “high or medium risk”?
Class I
Class II
Class III
Class IV
Which of the following is a component of the FDA’s New Era of Smarter Food Safety blueprint?
Green Energy
Cultivated Meats
Tech-Enabled Traceability
Genetic Engineering
Which of the following is the most recent edition of the FDA Food Code?
2024 Food Code
2022 Food Code
2017 Food Code
2013 Food Code
What is the definition of a compound?
Substance that contains two or more elements that are chemically combined
Substance that contains three or more elements that are chemically combined
Pharmaceutical term that relates to the combining of ingredients to generate a pharmaceutical product
None of the above
Which of the following is another term for condensation?
Sublimation
Vaporization
Fusion
None of the above
The enzyme __________ breaks lactose down into ____________.
Glucase, glucose and galactose
Lactase, glucose and galactose
Glucase, sucrose and galactose
Lactase, sucrose and galactose
Aspartame is comprised of which two amino acids?
Lysine and phenylalanine
Asparagine and phenylalanine
Aspartic acid and phenylalanine
Alanine and phenylalanine
Which of the following is NOT true about caffeine?
A moderate dose of caffeine is considered to be 300-400 mg per day
Classified as a mild stimulant
Considered Generally Recognized as Safe (GRAS)
Added to many foods and beverages
When anaerobic bacteria digest cow manure, __________ is produced, which can be captured and burned in generators to produce energy and decrease __________.
methane, greenhouse gas emissions
methane, smell
carbon dioxide, greenhouse gas emissions
carbon dioxide, smell
Which of the following is considered the main source for the foodborne pathogen Staphylococcus aureus?
Cattle
Pigs
Chickens
Humans
What gas is often reduced in modified atmosphere packaging (MAP)?
Oxygen
Carbon dioxide
Nitrogen
Carbon monoxide
The membrane in eggs that separates the egg white from the shell is similar in structure to a(n) __________.
cytoplasmic membrane
cell wall
mucous membrane
biofilm
Fresh apple shelf life can be extended by suppressing their natural production of __________.
glucose
methane
ethylene
carbon dioxide
Which of the following is NOT associated with rancidity?
Unpleasant flavor for the consumer
Unpleasant odor for the consumer
Auto-oxidation of the product
Short-term health risks are a concern if a rancid product is consumed
What is collagen?
A protein found in muscle tissue
A protein found in connective tissue
A lipid found in muscle tissue
A lipid found in connective tissue
Which of the following is a benefit of food additives?
Reduced risk of foodborne illness
Reduced waste due to spoilage
Reduced amount of time required to prepare food
All of the above
