| Definition | Responses | Score |
| Written Exam |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | D | D |
| 3 | A | D |
| 4 | B | D |
| 5 | B | B |
| 6 | A | B |
| 7 | D | D |
| 8 | C | C |
| 9 | B | B |
| 10 | C | B |
| 11 | C | C |
| 12 | B | C |
| 13 | C | B |
| 14 | A | C |
| 15 | D | D |
| 16 | A | A |
| 17 | D | B |
| 18 | A | A |
| 19 | B | A |
| 20 | D | D |
| 21 | B | D |
| 22 | D | B |
| 23 | D | B |
| 24 | A | A |
| 25 | A | A |
| 26 | A | C |
| 27 | D | C |
| 28 | A | A |
| 29 | B | D |
| 30 | D | A |
| Exam A - Points per Correct | 2 |
| 28 |
| Written Exam |
| Part | Contestant | Judge |
| 31 | C | C |
| 32 | D | D |
| 33 | B | A |
| 34 | B | B |
| 35 | | B |
| 36 | C | A |
| 37 | B | A |
| 38 | D | D |
| 39 | B | B |
| 40 | C | B |
| 41 | D | C |
| 42 | D | C |
| 43 | C | C |
| 44 | D | B |
| 45 | C | C |
| 46 | C | D |
| 47 | B | D |
| 48 | B | D |
| 49 | D | B |
| 50 | D | C |
| Exam B - Points per Correct | 2 |
| 14 |
| Problem Solving |
| |
| Dairy/Non-Dairy - Identification |
| Part | Contestant | Judge |
| 1 | Sour Cream | Sour Cream |
| 2 | Milk | Half and Half |
| 3 | Butter | Margarine |
| 4 | Margarine | Butter |
| 5 | Flavored Milk | Flavored Milk |
| 6 | heavy Cream | Non Dairy Creamer |
| 7 | Light Whipped Cream | Milk |
| 8 | Non Dairy Milk | Milk |
| 9 | Half and Half | Milk |
| 10 | Non Dairy Creamer | Non Dairy Milk |
| Dairy/Non-Dairy - Points per Identification | 6 |
| 12 |
| Dairy/Non-Dairy - Fat Content |
| Part | Contestant | Judge |
| 1 | 10.5% | 18% |
| 2 | 3.25% - 3.5% | 10.5% |
| 3 | 80% | Non Dairy Variable Fat |
| 4 | Non Dairy Variable Fat | 80% |
| 5 | 1% - 2% | 1% - 2% |
| 6 | 36% | Non Dairy Variable Fat |
| 7 | 18% | 3.25% - 3.5% |
| 8 | Non Dairy Variable Fat | 1% - 2% |
| 9 | 1% - 2% | 0.05% - 0.5% |
| 10 | Non Dairy Variable Fat | Non Dairy Variable Fat |
| Dairy/Non-Dairy - Points per Fat Content | 4 |
| 8 |
| Cheese Identification |
| Part | Contestant | Judge |
| 1 | Gruyere | Mozzarella |
| 2 | Swiss | Swiss |
| 3 | Parmesan | Parmesan |
| 4 | Queso Fresco | Feta |
| 5 | Brie | Brie |
| 6 | Cream/Neufchatel | Cream/Neufchatel |
| 7 | Cheddar Sharp | Cheddar Mild |
| 8 | Gruyere | Provalone |
| 9 | Colby | Colby |
| 10 | Cheddar Sharp | Cheddar Sharp |
| Cheese Identification - Points per ID | 10 |
| 60 |
| Cheese Characteristics 1-5 |
| |
| Cheese Characteristics 6-10 |
| |
| Milk Flavor - Defects |
| Part | Contestant | Judge |
| 1 | Flat-watery | Flat-watery |
| 2 | No defect | Malty |
| 3 | Garlic or onion | Garlic or onion |
| 4 | No defect | Foreign |
| 5 | Foreign | No defect |
| 6 | Feed | Bitter |
| 7 | Rancid | Rancid |
| 8 | Feed | Feed |
| 9 | Malty | Salty |
| 10 | Oxidized | Oxidized |
| Milk Flavor - Points per Defect | 5 |
| 25 |
| Milk Flavor - Scores |
| Part | Contestant | Judge |
| 1 | 01 | 08 |
| 2 | 01 | 03 |
| 3 | 10 | 01 |
| 4 | 01 | 05 |
| 5 | 03 | 10 |
| 6 | 02 | 04 |
| 7 | 09 | 01 |
| 8 | 02 | 06 |
| 9 | 06 | 08 |
| 10 | 08 | 04 |
| Milk Flavor - Score Max Points | 10 |
| 51 |
| 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 |
| |