FOOD SCIENCE WRITTEN TEST EXAM || MOST
RECENT EXAM 2026-2027 ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS) ALREADY
GRADED A+ | GUARANTEED SUCCESS!!
NEWEST EXAM | JUST RELEASED!!
The membrane in eggs that separates the egg white from the
shell is similar in structure to a(n) ________. a. cytoplasmic
membrane
b. cell wall
c. mucous membrane
d. biofilm - ANSWER -cell wall
Fresh apple shelf life can be extended by suppressing their
natural production of _______. a. glucose
b. methane
c. ethylene
d. carbon dioxide - ANSWER -ethylene
Which of the following is NOT associated with
rancidity? a. unpleasant flavor for the
consumer
b. unpleasant odor for the consumer
c. auto-oxidation of the product
,d. short-term health risks are a concern if a rancid product is
consumed - ANSWER -short-term health risks are a concern
if a rancid product is consumed
What is collagen?
a. a protein found in muscle tissue
b. a protein found in connective tissue
c. a lipid found in muscle tissue
d. a lipid found in connective tissue - ANSWER -a protein found
in connective tissue
Which of the following is a benefit of food
additives? a. reduced risk of foodborne
illness
b. reduced waste due to spoilage
c. reduced amount of time required to prepare food
d. all of the above - ANSWER -all of the above
As a fat in walnuts oxidize, the walnuts
_________.
a. taste
better
b. become
rancid
c. have a longer
shelf-life
d. are more susceptible to microbial growth - ANSWER -become
rancid
,Bread manufactured from wheat with the bran and germ intact
is labeled as _________?
a. whole wheat
b. sourdough
c. pita bread
d. ciabatta - ANSWER -whole wheat
Humans "burn" food for energy. Which of the following can
humans obtain
energy from
consuming?
a.
proteins
b.
carbohydrates
c.
lipids
d. all of the above - ANSWER -all of the
above
Acids develop as fruits mature. These acids
_______________. a. increase sugar content only
b. increase sugar content, improve juice quality, affect color
development, and always increase pH.
c. increase sugar content, improve juice quality, and affect color
development
d. increase sugar content and improve juice quality only -
ANSWER -increase sugar content, improve juice quality, and
affect color development
, The CDC estimates that eggs are involved in about 75% of all
__________ outbreaks.
a. listeriosis
b. salmonelllosis
c. E. coli 0157:H7
d. staphylococcus aureus - ANSWER -salmonellosis
During refrigeration, the _______ of the air can be changed to
stop respiration and extend the shelf life of a food. a.
circulation
b. pressure
c. filtration
d. gas content - ANSWER -gas content
A student is making whipping cream and wants to see how
the temperature of the cream affects the finished product.
The temperature of the cream is an example of a(n) _______
variable. a. dependent
b. independent
c. co-dependent
d. both a and c - ANSWER -independent
This pathogen is commonly associated with canned foods.
A can appearing puffy or bulging could be an indication that
the can contains this harmful pathogen and should be
discarded. a. clostridium perfringens
b. listeria monocytogenes
c. clostridium botulinum
RECENT EXAM 2026-2027 ACTUAL COMPLETE
REAL EXAM QUESTIONS AND CORRECT
ANSWERS (VERIFIED ANSWERS) ALREADY
GRADED A+ | GUARANTEED SUCCESS!!
NEWEST EXAM | JUST RELEASED!!
The membrane in eggs that separates the egg white from the
shell is similar in structure to a(n) ________. a. cytoplasmic
membrane
b. cell wall
c. mucous membrane
d. biofilm - ANSWER -cell wall
Fresh apple shelf life can be extended by suppressing their
natural production of _______. a. glucose
b. methane
c. ethylene
d. carbon dioxide - ANSWER -ethylene
Which of the following is NOT associated with
rancidity? a. unpleasant flavor for the
consumer
b. unpleasant odor for the consumer
c. auto-oxidation of the product
,d. short-term health risks are a concern if a rancid product is
consumed - ANSWER -short-term health risks are a concern
if a rancid product is consumed
What is collagen?
a. a protein found in muscle tissue
b. a protein found in connective tissue
c. a lipid found in muscle tissue
d. a lipid found in connective tissue - ANSWER -a protein found
in connective tissue
Which of the following is a benefit of food
additives? a. reduced risk of foodborne
illness
b. reduced waste due to spoilage
c. reduced amount of time required to prepare food
d. all of the above - ANSWER -all of the above
As a fat in walnuts oxidize, the walnuts
_________.
a. taste
better
b. become
rancid
c. have a longer
shelf-life
d. are more susceptible to microbial growth - ANSWER -become
rancid
,Bread manufactured from wheat with the bran and germ intact
is labeled as _________?
a. whole wheat
b. sourdough
c. pita bread
d. ciabatta - ANSWER -whole wheat
Humans "burn" food for energy. Which of the following can
humans obtain
energy from
consuming?
a.
proteins
b.
carbohydrates
c.
lipids
d. all of the above - ANSWER -all of the
above
Acids develop as fruits mature. These acids
_______________. a. increase sugar content only
b. increase sugar content, improve juice quality, affect color
development, and always increase pH.
c. increase sugar content, improve juice quality, and affect color
development
d. increase sugar content and improve juice quality only -
ANSWER -increase sugar content, improve juice quality, and
affect color development
, The CDC estimates that eggs are involved in about 75% of all
__________ outbreaks.
a. listeriosis
b. salmonelllosis
c. E. coli 0157:H7
d. staphylococcus aureus - ANSWER -salmonellosis
During refrigeration, the _______ of the air can be changed to
stop respiration and extend the shelf life of a food. a.
circulation
b. pressure
c. filtration
d. gas content - ANSWER -gas content
A student is making whipping cream and wants to see how
the temperature of the cream affects the finished product.
The temperature of the cream is an example of a(n) _______
variable. a. dependent
b. independent
c. co-dependent
d. both a and c - ANSWER -independent
This pathogen is commonly associated with canned foods.
A can appearing puffy or bulging could be an indication that
the can contains this harmful pathogen and should be
discarded. a. clostridium perfringens
b. listeria monocytogenes
c. clostridium botulinum
