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Preservation and Dehydration

Authored by Kimberly Holland

Science

12th Grade

NGSS covered

Used 1+ times

Preservation and Dehydration
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12 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does the term "dehydration" refer to in biological contexts?

The process of preserving biological material by removing water

The addition of water to organic compounds

The process of heating substances to high temperatures

The absorption of water by plant roots

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is food spoilage?

The process of food being cooked

The process of food becoming unsafe or unacceptable for consumption

The process of food being preserved

The process of food being packaged

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following can cause food spoilage?

Freezing

Canning

Microorganisms, oxygen, temperature changes, and enzyme action

Vacuum sealing

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What effect does spoilage have on food?

Improves the taste

Extends shelf life

Affects the quality of the food and causes it to become inedible

Increases nutritional value

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary goal of food preservation?

To enhance the flavor of food

To increase the shelf life of food

To make food look more appealing

To reduce the cost of food

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does "shelf life" refer to in the context of food preservation?

The time it takes for food to be transported to shelves

The nutritional value of food over time

The amount of time that a food item can be kept before it spoils

The price of food as it sits on store shelves

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary purpose of the dehydration process in food preservation?

To add nutrients to the food

To improve the color of the food

To remove moisture and inhibit microorganism growth

To increase the weight of the food

Tags

NGSS.MS-LS2-1

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