Dehydration

Water activity levels are crucial for food preservation because they ______.

• Increase the shelf life

• Decrease the shelf life

• Have no effect

• Make food taste better.

Which method is not used for dehydration?

• Sun drying

• Microwave drying

• Boiling

• Freeze drying

Which of the following is not a method of dehydration?

• Oven drying

• Freeze drying

• Sun drying

• Boiling

What is a benefit of using intermediate-moisture foods?

• They are cheaper

• They reduce spoilage

• They are colorful

• They are tasteless.

Which of the following describes a role of intermediate-moisture foods?

• They are used for decoration

• They enhance taste

• They reduce spoilage

• They are only used in desserts.

Fill in the blank: A problem with food concentrates is ______.

• High cost

• Nutrient loss

• Easy storage

• None of the above

Which of the following is a benefit of food concentrates?

• A) Longer shelf life

• B) Increased weight

• C) Enhanced flavor

• D) Nutrient preservation

If food is not dried enough, what can grow?

• Bacteria or mold

• Flowers

• Fruits

• Vegetables

If the surface area is increased, the drying process becomes ______.

• slower

• faster

• unchanged

• none of the above

Which of the following is a consequence of not drying food enough?

• It becomes tastier

• Bacteria or mold can grow

• It becomes healthier

• It changes color.