| Definition | Responses | Score |
| Exam Part 1 |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | B | B |
| 3 | D | D |
| 4 | D | D |
| 5 | A | C |
| 6 | A | B |
| 7 | D | C |
| 8 | B | A |
| 9 | D | A |
| 10 | B | D |
| 11 | B | B |
| 12 | A | B |
| 13 | C | C |
| 14 | C | C |
| 15 | D | A |
| 16 | C | C |
| 17 | B | A |
| 18 | B | D |
| 19 | B | B |
| 20 | A | A |
| 21 | B | C |
| 22 | D | A |
| 23 | D | A |
| 24 | D | C |
| 25 | A | B |
| 26 | D | B |
| 27 | A | D |
| 28 | C | D |
| 29 | B | D |
| 30 | A | C |
| Exam A - Points per Correct | 2 |
| 18 |
| Exam Part 2 |
| Part | Contestant | Judge |
| 31 | C | A |
| 32 | D | A |
| 33 | D | B |
| 34 | C | D |
| 35 | B | A |
| 36 | C | A |
| 37 | C | D |
| 38 | B | D |
| 39 | A | A |
| 40 | B | C |
| 41 | C | C |
| 42 | B | B |
| 43 | D | D |
| 44 | A | D |
| 45 | D | C |
| 46 | A | B |
| 47 | D | B |
| 48 | C | D |
| 49 | D | C |
| 50 | A | D |
| Exam B - Points per Correct | 2 |
| 8 |
| Real Vs Artificial ID |
| Part | Contestant | Judge |
| 1 | Butter | Margarine |
| 2 | Flavored Milk | Flavored Milk |
| 3 | Non Dairy Milk | Non Dairy Milk |
| 4 | Non Dairy Milk | Milk |
| 5 | Margarine | Butter |
| 6 | Non Dairy Milk | Non Dairy Milk |
| 7 | Non Dairy Creamer | heavy Cream |
| 8 | Sour Cream | Sour Cream |
| 9 | Half and Half | Non Dairy Creamer |
| 10 | Milk | Half and Half |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 24 |
| Real Vs Artificial- Fat Content |
| Part | Contestant | Judge |
| 1 | 80% | Non Dairy Variable Fat |
| 2 | 1% - 2% | 3.25% - 3.5% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 5 | Non Dairy Variable Fat | 80% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | Non Dairy Variable Fat | 36% |
| 8 | 18% | 18% |
| 9 | 3.25% - 3.5% | Non Dairy Variable Fat |
| 10 | 3.25% - 3.5% | 10.5% |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 12 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Mozzarella | Mozzarella |
| 2 | Provalone | Processed American |
| 3 | Havarti | Cheddar Sharp |
| 4 | Swiss | Swiss |
| 5 | Queso Fresco | Queso Fresco |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Mozzarella | Monterey Jack |
| 8 | Muenster | Muenster |
| 9 | Ricotta | Feta |
| 10 | Parmesan | Parmesan |
| Cheese Identification - Points per ID | 10 |
| 60 |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Garlic or onion | Garlic or onion |
| 2 | Feed | Feed |
| 3 | Salty | No defect |
| 4 | Foreign | Oxidized |
| 5 | Malty | Flat-watery |
| 6 | Acid | Salty |
| 7 | Oxidized | Feed |
| 8 | Feed | Malty |
| 9 | Rancid | Acid |
| 10 | No defect | Bitter |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | | 03 |
| 2 | | 09 |
| 3 | | 10 |
| 4 | | 04 |
| 5 | | 08 |
| 6 | | 06 |
| 7 | | 07 |
| 8 | | 04 |
| 9 | | 02 |
| 10 | | 05 |
| Milk Flavor - Score Max Points | 10 |
| |
| Team Activity |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Total |
| |