Food dehydration

Quiz
•
Science
•
9th - 12th Grade
•
Hard
+1
Standards-aligned
Kelene McCollum
Used 3+ times
FREE Resource
15 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the oldest method of food preservation?
A) Canning
B) Dehydration
C) Freezing
D) Fermentation
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why do molds, yeast, and bacteria require water to grow?
A) To increase the food's weight
B) To enhance the flavor
C) To facilitate microbial growth
D) To improve food texture
Tags
NGSS.MS-LS2-1
NGSS.MS-LS2-4
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How can dried fruits and fruit leathers be used?
A) In soups and stews
B) As snack foods
C) For making juices
D) In baking bread
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the effect of heat and air on vitamins A and C during the dehydration process?
A) They are preserved
B) They are destroyed
C) They are enhanced
D) They remain unchanged
Tags
NGSS.MS-PS1-4
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does blanching vegetables impact their nutrient content?
A) It preserves all nutrients
B) It reduces vitamin C and B-complex vitamins
C) It increases vitamin A content
D) It has no impact on nutrient content
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does the nutritive value of dried foods compare to fresh foods on a weight-for-weight basis?
A) Dried foods have fewer calories
B) Dried foods have the same nutrient concentration
C) Dried foods have more calories
D) Dried foods have more water content
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What factors affect the drying times for foods in ovens or dehydrators?
A) Food moisture content and temperature
B) Food color and shape
C) Food origin and packaging
D) Food taste and texture
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