Food Science Chapter 26 Review

Which of the following is not a benefit of dehydration?

• Longer storage

• Shorter storage

• small size and weight

• convenience

What must be monitored when dehydrating food to keep it from growing bacteria?

• air temperature

• moisture levels

• air circulation

• none of these

Which fruit/vegetable would have the highest water content?

• cucumber

• carrot

• apple

• tomato

to cook the outside of food, to form a hard outer layer, trapping moisture inside

• sulfiting

• rehydrate

• dehydrate

• caseharden

Bacteria will usually not grow at mositure levels under _________ percent.

• 6

• 16

• 26

• 36

Pretreating is usually very beneficial for ____________

• meats

• vegetables

• fruit

• nuts

We use this to prevent browning....

• rehydration

• sulfiting

• sulfuring

• blanching

This when you soak food as a pretreatment in a solution of water and sodium metabisulfite or sodium bisulfite.

• rehydration

• sulfiting

• sulfuring

• blanching

This is when food is placed in a perforated basket over boiling water

• rehydration

• sulfiting

• sulfuring

• blanching

The oldest method of drying food is (a)   - drying