2025 NATIONAL FFA FOOD SCIENCE & TECHNOLOGY

MULTIPLE CHOICE

1. You can describe a chemical change using a _________________.
A. Periodic table
B. Chemical equation
C. Photograph
D. None of the above
ANS: B

2. Which of the following is a synthetic antioxidant that is used regularly in food?
A. Nitrite
B. Benzoic acid
C. Propylene glycol
D. Butylated hydroxytoluene
ANS: D

3. Why is sourdough bread “sour”?
A. Acids are added to the dough to create this flavor
B. Bacteria produce acidic by-products
C. Yeast produces alcohol
D. The combination of B & C
ANS: D

4. What can Gram staining identify?
A. Gram-positive bacteria
B. Gram-negative bacteria
C. Shape of bacterial cells
D. All of the above
ANS: D
 
5. When canning foods, low acid foods are at risk for _______________ because ______________ can survive boiling temperatures.
A. Clostridium botulinum, spores
B. Clostridium botulinum, vegetative cells
C. Clostridium perfringens, spores
D. Clostridium perfringens, vegetative cells
ANS: A

6. Which of the following is not true about cellophane as a packaging film?
A. Over 100 types of cellophane exist
B. Cellophane is cellulose that has been specially processed
C. Some cellophane products are edible
D. Cellophane can vary in thickness, flexibility, and strength
ANS: C

7. Which of the following preservation methods is the most tested and researched of all food preservation methods?
A. Irradiation
B. Salting
C. Refrigeration
D. None of these
ANS: A

8. Which of the following would you use to ensure cocoa powder and sugar remain evenly suspended in cocoa butter?
A. Water
B. Sulfite
C. Lipase
D. Lecithin
ANS: D
 
9. Which of the following does the food industry use to remove visible solids from a solution?
A. Filtration
B. Evaporation
C. Distillation
D. All of these
ANS: A

10. An egg shell is largely composed of which of the following?
A. Calcium citrate
B. Calcium carbonate
C. Calcium chloride
D. Sodium carbonate
ANS: B

11. When preparing to launch a new food product, when would the marketing and advertising campaign be prepared?
A. At the beginning of the product development process
B. While preparing to manufacture the product
C. After the first shipment leaves the warehouse
D. When products reach the store shelves
ANS: B

12. Why are quality control personnel so important in the food industry?
A. Quality and safety errors can put a company out of business
B. Many regulations must be followed every day
C. Extensive documentation is required every day
D. All of the above
ANS: D
 
13. What happens first when milk coagulates to form cheese curds?
A. Rennin reacts with whey protein to form paracasein
B. Rennin reacts with casein to form paracasein
C. Rennin reacts with calcium to form calcium paracasein
D. Rennin reacts with casein to form calcium paracasein
ANS: B

14. The characteristic texture of gummy bears is provided by _____________. 
A. Cellulose
B. Amylose
C. Starch
D. Carbohydrate gums
ANS: D

15. In sensory evaluation, what is the maximum number of samples that a taster can evaluate at one time?
A. 1-2
B. 2-3
C. 3-4
D. 4-5
ANS: D

16. Sour foods are typically evaluated based on what?
A. Burning sensation on the tongue
B. Drying sensation on the tongue
C. Astringency
D. None of these
ANS: C
 
17. What is the Bronsted-Lowry theory?
A. Acids are proton donors, and bases are proton acceptors
B. Bases are proton donors, and acids are proton acceptors
C. Acids are electron donors, and bases are electron acceptors
D. Bases are electron donors, and acids are electron acceptors
ANS: A

18. What is an essential fatty acid?
A. Fatty acids readily produced by the body 
B. Fatty acids that cannot be produced by the human body
C. Cholesterol
D. Lipoprotein
ANS: B

19. What enzyme causes enzymatic browning in fruits and vegetables?
A. Rennin
B. Polyphenol oxidase
C. Lactase
D. Amylase
ANS: B

20. Which method will lead to the most loss of water-soluble vitamins when preparing vegetables?
A. Eating vegetables raw
B. Steaming vegetables
C. Boiling vegetables
D. None of the above
ANS: C
 
21. As food colors intensify, the kinds of _______________ consumed increases.
A. Phytochemicals
B. Sugar
C. Enzymes
D. Proteins
ANS: A

22. Moderate consumption of caffeine can increase which of the following?
A. Secretion of stress hormones
B. Blood pressure
C. Respiration rate
D. All of the above
ANS: D

23. Which contribution is attributed to Louis Pasteur?
A. Developed the rabies vaccine
B. Developed pasteurization
C. Proved the theory of spontaneous generation was false
D. All of the above
ANS: D

24. How can the shelf life of fresh apples be extended during storage?
A. Suppress natural ethylene production
B. Chilling
C. High levels of carbon dioxide in the air
D. All of the above
ANS: D
 
25. Which of the following is a phenolic acid?
A. Lactic acid
B. Carbonic acid
C. Butyric acid
D. None of the above
ANS: D

26. What do yeast need to grow?
A. Moisture
B. Food supply
C. Warm temperatures
D. All of the above
ANS: D

27. Riboflavin is a natural coloring agent. What color does it turn a food?
A. Yellow
B. Orange
C. Red
D. None of the above
ANS: A

28. The ________________ a sugar is, the ______________ the molecule structure is.
A. Sweeter, more complex
B. Sweeter, simpler
C. Sweeter, longer 
D. None of these
ANS: B

29. What is the most common solvent of substances in foods?
A. Fat
B. Oil
C. Water
D. All of the above
ANS: C
 
30. What is a visual sign that a chemical change is occurring?
A. Bubbling
B. Color change
C. Precipitate formation
D. All of the above
ANS: D

31. Amaranth is an ancient grain that was used by the Aztecs. Why is it studied as a food to combat hunger?
A. High in calories
B. High Omega-3 fat content
C. High protein content
D. All of the above
ANS: C

32. What year was the Pure Food and Drug Act passed?
A. 1906
B. 1907
C. 1913
D. 1930
ANS: A

33. When _____________ is low enough, food will not spoil, even when stored at room temperature.
A. pH
B. Oxygen
C. Carbon dioxide
D. Water activity
ANS: D

34. ______________ causes the ____________ in snack (e.g., potato) chips to turn rancid.
A. Oxygen, fat
B. Oxygen, proteins
C. Carbon dioxide, fat
D. Carbon dioxide, proteins
ANS: A

35. Acrylamide levels are the highest in which foods?
A. Processed meats
B. Browned or toasted foods
C. Vacuum-packed foods
D. Shelf-stable foods
ANS: B

36. When conducting research, what can skew your results?
A. Replication
B. Following the scientific method
C. Bias
D. Keeping detailed records
ANS: C

37. Which of the following is a true statement?
A. The protein coagulation that occurs when eggs are cooked is reversible
B. Proteins in meat shrink during the cooking process, reducing their ability to hold water
C. Heat is the only method of denaturing proteins
D. B&C
ANS: B

38. What is neotame?
A. Humectant
B. Sweetener
C. Coloring agent
D. Packaging film
ANS: B
 
39. What causes the holes in Swiss cheese? 
A. Propionic acid bacteria
B. Carbon dioxide from fermentation
C. A&B
D. None of the above
ANS: C

40. What is the fifth principle of HACCP?
A. Conduct a hazard analysis
B. Establish critical limits
C. Establish corrective actions
D. Establish record-keeping and documentation procedures
ANS: C

41. Which strain of Hepatitis can be transmitted through food?
A. A
B. B
C. C
D. All of the above
ANS: A

42. The United States Department of Agriculture defines the temperature danger zone as _______________.
A. 35oF to 135oF
B. 40oF to 135oF
C. 40oF to 140oF
D. None of the above
ANS: C

43. Which of the following is categorized as a low-acid food?
A. Vinegar
B. Jams and jellies
C. Tomatoes
D. Melons
ANS: D

44. What is the internationally recognized symbol that signifies a food is irradiated?
A. Biohazard 
B. Radura
C. Skull and crossbones
D. Lightning bolt
ANS: B

45. What factors impact solubility?
A. Temperature
B. Particle size
C. pH
D. All of the above
ANS: D

46. What is the fat content of whole milk?
A. 1-2%
B. 2-3%
C. 3-4%
D. 4-5%
ANS: C

47. Rod-shaped bacteria are called ____________.
A. Bacilli
B. Cocci
C. Spirilla
D. Flagella
ANS: A

48. What is the main function of carbohydrates in the body?
A. Satiety to feel full longer
B. Energy for bodily functions
C. Improve digestion
D. None of the above
ANS: B
 
49. Which of the following is an organic compound?
A. Sugar
B. Salt
C. Baking soda
D. Baking powder
ANS: A

50. What is a recipe referred to as in the food industry?
A. Recipe
B. Specification
C. Ingredient requirement
D. Formulation
ANS: D