| Definition | Responses | Score |
| Written Exam |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | D | D |
| 3 | D | D |
| 4 | D | D |
| 5 | B | B |
| 6 | B | B |
| 7 | D | D |
| 8 | C | C |
| 9 | B | B |
| 10 | B | B |
| 11 | C | C |
| 12 | D | C |
| 13 | B | B |
| 14 | C | C |
| 15 | D | D |
| 16 | A | A |
| 17 | B | B |
| 18 | A | A |
| 19 | A | A |
| 20 | D | D |
| 21 | D | D |
| 22 | B | B |
| 23 | B | B |
| 24 | A | A |
| 25 | A | A |
| 26 | C | C |
| 27 | C | C |
| 28 | A | A |
| 29 | D | D |
| 30 | A | A |
| Exam A - Points per Correct | 2 |
| 58 |
| Written Exam |
| Part | Contestant | Judge |
| 31 | C | C |
| 32 | D | D |
| 33 | A | A |
| 34 | B | B |
| 35 | B | B |
| 36 | A | A |
| 37 | A | A |
| 38 | D | D |
| 39 | C | B |
| 40 | B | B |
| 41 | C | C |
| 42 | C | C |
| 43 | C | C |
| 44 | B | B |
| 45 | C | C |
| 46 | D | D |
| 47 | D | D |
| 48 | D | D |
| 49 | B | B |
| 50 | C | C |
| Exam B - Points per Correct | 2 |
| 38 |
| Problem Solving |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | heavy Cream | Half and Half |
| 3 | Margarine | Margarine |
| 4 | Butter | Butter |
| 5 | Flavored Milk | Flavored Milk |
| 6 | Non Dairy Flavored Beverage | Non Dairy Creamer |
| 7 | Half and Half | Milk |
| 8 | Milk | Milk |
| 9 | Non Dairy Milk | Milk |
| 10 | Non Dairy Creamer | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 30 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 18% | 18% |
| 2 | 36% | 10.5% |
| 3 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 4 | 80% | 80% |
| 5 | 3.25% - 3.5% | 1% - 2% |
| 6 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| 7 | 10.5% | 3.25% - 3.5% |
| 8 | 1% - 2% | 1% - 2% |
| 9 | Non Dairy Variable Fat | 0.05% - 0.5% |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 24 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Brie | Mozzarella |
| 2 | Swiss | Swiss |
| 3 | Parmesan | Parmesan |
| 4 | Queso Fresco | Feta |
| 5 | Ricotta | Brie |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Processed American | Cheddar Mild |
| 8 | Gruyere | Provalone |
| 9 | Colby | Colby |
| 10 | Cheddar Sharp | Cheddar Sharp |
| Cheese Identification - Points per ID | 10 |
| 50 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Oxidized | Flat-watery |
| 2 | Acid | Malty |
| 3 | Garlic or onion | Garlic or onion |
| 4 | No defect | Foreign |
| 5 | Rancid | No defect |
| 6 | Bitter | Bitter |
| 7 | Salty | Rancid |
| 8 | Bitter | Feed |
| 9 | Rancid | Salty |
| 10 | Foreign | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 10 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 04 | 08 |
| 2 | 03 | 03 |
| 3 | 05 | 01 |
| 4 | 10 | 05 |
| 5 | 04 | 10 |
| 6 | 03 | 04 |
| 7 | 06 | 01 |
| 8 | 02 | 06 |
| 9 | 01 | 08 |
| 10 | 01 | 04 |
| Milk Flavor - Score Max Points | 10 |
| 61 |
| CMT |
| |
| Natural/Imitation ID |
| |
| Online Exam Score |
| |
| Team Activity |
| Part | Contestant | Judge |
| 1 | | 390 |
| |
| Team Activity - Comments |
| |
| Team Activity - Presentation |
| |
| Team Activity - Teamwork |
| |
| Team Activity - Total |
| |