Question 1

Dehydrated and dried foods are heavier.

Accepted Answer

A) True 
 B)False  False

Question 2

The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.

Accepted Answer

A) True 
 B)False  True

Question 3

Solar evaporation is the oldest method of food concentration.

Accepted Answer

A) True 
 B)False  True

Question 4

Drying and dehydration both remove water from foods.

Accepted Answer

A) True 
 B)False

Question 5

Dehydration removes all water from food.

Accepted Answer

A) True 
 B)False

Question 6

_____ is the oldest method of food concentration.

Accepted Answer

A) Solar evaporation 
B) Open-kettle evaporation 
C) Freeze concentration 
D) Thin-film evaporation 
A) Solar evaporation 
B) Open-kettle evaporation 
C) Freeze concentration 
D) Thin-film evaporation

Question 7

Dehydration is a new technology for the preservation of food.

Accepted Answer

A) True 
 B)False

Question 8

The purpose of drying is to remove enough moisture to _____.

Accepted Answer

A) eliminate microbes 
B) prevent microbial growth 
C) sterilize the food 
D) slow down microbial growth 
A) eliminate microbes 
B) prevent microbial growth 
C) sterilize the food 
D) slow down microbial growth

Question 9

If done correctly,all of the components of a food freeze at the same time during the process of freeze concentration.

Accepted Answer

A) True 
 B)False

Question 10

Ultrafiltration is a membrane-filtration process operating from _____ bars.

Accepted Answer

A) 1 to 3 
B) 4 to 12 
C) 12 to 20 
D) 2 to 10 
A) 1 to 3 
B) 4 to 12 
C) 12 to 20 
D) 2 to 10

Question 11

The lower limit of moisture content by the sun-drying method is _____.

Accepted Answer

A) approximately 15 percent 
B) nearly 25 percent 
C) 50 percent 
D) roughly 40 percent 
A) approximately 15 percent 
B) nearly 25 percent 
C) 50 percent 
D) roughly 40 percent

Question 12

Freeze concentration is used commercially in _____ production.

Accepted Answer

A) buttermilk 
B) cheese 
C) orange juice 
D) jam and jelly 
A) buttermilk 
B) cheese 
C) orange juice 
D) jam and jelly

Question 13

Which of the following food items is safest to dry outdoors?​

Accepted Answer

A) Vegetables 
B) Fruits 
C) Fish 
D) Meat jerkies 
A) Vegetables 
B) Fruits 
C) Fish 
D) Meat jerkies

Question 14

Dried foods are sterile.

Accepted Answer

A) True 
 B)False

Question 15

As a product dries,its _____ water evaporates first.

Accepted Answer

A) salt hydrate 
B) glucose monohydrate 
C) colloidal gel 
D) free 
A) salt hydrate 
B) glucose monohydrate 
C) colloidal gel 
D) free

Question 16

A typical _____ has an insulated enclosure,a way of circulating air through the enclosure,and a way to heat this air.

Accepted Answer

A) drum drier 
B) air convection drier 
C) vacuum drier 
D) household oven 
A) drum drier 
B) air convection drier 
C) vacuum drier 
D) household oven

Question 17

_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.

Accepted Answer

A) Caramelization 
B) Maillard browning 
C) Enzymatic browning 
D) Crusting 
A) Caramelization 
B) Maillard browning 
C) Enzymatic browning 
D) Crusting

Question 18

A minimum temperature of _____ is needed for drying food outdoors.

Accepted Answer

A) 85 degrees F 
B) 90 degrees F 
C) 95 degrees F 
D) 100 degrees F 
A) 85 degrees F 
B) 90 degrees F 
C) 95 degrees F 
D) 100 degrees F

Question 19

Microwave ovens should not be used for drying herbs.

Accepted Answer

A) True 
 B)False

Question 20

Reverse osmosis can be used to recover rinsing water by concentrating it from tanks,pipes,and so onto help recover milk solids.

Accepted Answer

A) True 
 B)False

Exam 11: Drying and Dehydration

Dehydrated and dried foods are heavier.

The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.

Solar evaporation is the oldest method of food concentration.

Drying and dehydration both remove water from foods.

Dehydration removes all water from food.

_____ is the oldest method of food concentration.

Dehydration is a new technology for the preservation of food.

The purpose of drying is to remove enough moisture to _____.

If done correctly,all of the components of a food freeze at the same time during the process of freeze concentration.

Ultrafiltration is a membrane-filtration process operating from _____ bars.

The lower limit of moisture content by the sun-drying method is _____.

Freeze concentration is used commercially in _____ production.

Which of the following food items is safest to dry outdoors?​

Dried foods are sterile.

As a product dries,its _____ water evaporates first.

A typical _____ has an insulated enclosure,a way of circulating air through the enclosure,and a way to heat this air.

_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.

A minimum temperature of _____ is needed for drying food outdoors.

Microwave ovens should not be used for drying herbs.

Reverse osmosis can be used to recover rinsing water by concentrating it from tanks,pipes,and so onto help recover milk solids.

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Which of the following food items is safest to dry outdoors?