Buat kuiz
masalah 1
pilihan
What is the primary goal of food dehydration?
- Increase fat content
- Reduce protein content
- Remove moisture to preserve food
- Enhance sweetness artificially
Labirin
Gaya Bebas
Universiti
Lain-lain
ARINA
32
Larangan jawapan yang salah
Sembunyikan jawapan
public kuiz
masalah 2
pilihan
Which scientific principle is most important in food dehydration?
- Emulsification
- Lowering water activity (aw)
- Increasing water content
- Rapid freezing
masalah 3
pilihan
Which dehydration method uses sublimation to remove moisture?
- Oven drying
- Vacuum drying
- Freeze drying
- Sun drying
masalah 4
pilihan
Which of the following foods has low water activity but high moisture content?
- Honey
- Watermelon
- Yogurt
- Soda
masalah 5
pilihan
Which drying method is best for preserving colour and nutrients in heat-sensitive food?
- Sun drying
- Freeze drying
- Oven drying
- Electric drying
masalah 6
pilihan
Why is water activity more important than total moisture content?
- It shows total weight
- It measures sweetness
- It indicates usable water for microbes
- It predicts temperature sensitivity
masalah 7
pilihan
What is one major benefit of dehydrated food in modern cuisine?
- Increased oil content
- Lightweight and easy storage
- Bright metallic colors
- Increased cooking time
masalah 8
pilihan
What drying method involves reduced pressure and lower temperature?
- Vacuum drying
- Sun drying
- Freeze drying
masalah 9
pilihan
What is a key visual purpose of using dehydrated ingredients in plating?
- To make the dish oily
- To increase weight
- To hide imperfections
- To add height, color, and texture
masalah 10
pilihan
What is one visual effect of dehydrated beetroot crisps on a plated dish?
- Adds glossiness
- Adds red-purple color and crunch
- Removes aroma
- Increases cooking time
masalah 11
pilihan
What happens in the moisture migration stage of dehydration?
- Water freezes
- Moisture moves to the food’s surface
- Water changes into fat
- Nutrients evaporate
masalah 12
pilihan
What is one key characteristic of vacuum drying?
- High-temperature burning
- Fast freezing
- Moisture removal under reduced air pressure
- Exposure to direct sunlight
masalah 13
pilihan
What happens if dehydration only dries the surface of the food?
- Longer shelf life
- Case hardening
- Aroma enhancement
- Faster cooking
masalah 14
pilihan
Which microbe can survive in drier conditions with aw above 0.65?
- Bacteria
- Molds
- Yeast
- Algae
masalah 15
pilihan
What texture does hot-air drying usually create?
- Slimy
- Soft and chewy
- Brittle
- Liquid
masalah 16
pilihan
What is the purpose of blanching before dehydration?
- Increase fat content
- Enhance sweetness
- Improve spiciness
- Preserve colour and deactivate enzymes
masalah 17
pilihan
A chef wants to create a dehydrated garnish that is crisp, intensely flavored, and visually vibrant. Which drying method should they avoid using for delicate herbs like basil?
- Freeze drying
- Vacuum drying
- Hot-air oven drying
- Solar drying
masalah 18
pilihan
A student notices their dehydrated apple slices are leathery on the outside but moist and sour on the inside. What is the most likely cause?
- Slicing the apples too thin
- Using high drying temperature
- Not enough airflow
- Storing them in an open container
masalah 19
pilihan
If a chef uses dehydrated beetroot chips to garnish a dish with a lemon foam, what dual purpose do the chips serve?
- Add sweetness and temperature control
- Add umami and aroma
- Add texture and color contrast
- Add bitterness and thicken the foam
masalah 20
pilihan
A chef wants to make a fruit leather that is chewy but still bright in color. What should they do before drying the fruit purée?
- Add extra sugar
- Mix with milk
- Dehydrate it under direct sunlight
- Blanch the purée briefly
Google Classroom Share