Introduction to Food Science and Food Systems 2nd Edition By Rick Parker – Test Bank

True / False

1. Drying and dehydration both remove water from foods.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: INTRODUCTION

2. Dehydrated and dried foods are heavier.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: INTRODUCTION

3. Dehydration is a new technology for the preservation of food.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: INTRODUCTION

4. Dehydration removes all water from food.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: DEHYDRATION

5. Dried foods are sterile.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: DEHYDRATION

6. Solar evaporation is the oldest method of food concentration.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: FOOD CONCENTRATION

7. If done correctly, all of the components of a food freeze at the same time during the process of freeze concentration.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: FOOD CONCENTRATION

8. Reverse osmosis can be used to recover rinsing water by concentrating it from tanks, pipes, and so on to help recover milk solids.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: FOOD CONCENTRATION

9. Microwave ovens should not be used for drying herbs.
a. True
b. False
ANSWER: False
POINTS: 1
REFERENCES: HOME DRYING

10. The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.
a. True
b. False
ANSWER: True
POINTS: 1
REFERENCES: HOME DRYING