Title: Taste
Content:  Temperature can be an essential element of the taste experience. Heat can accentuate some flavors and decrease others by varying the density and phase equilibrium of a substance. Food and drink that—in a given culture—is traditionally served hot is often considered distasteful if cold, and vice versa. For example, alcoholic beverages, with a few exceptions, are usually thought best when served at room temperature or chilled to varying degrees, but soups—again, with exceptions—are usually only eaten hot. A cultural example are soft drinks. In North America it is almost always preferred cold, regardless of season.
Title: Food warmer
Content:  A food warmer is typically a table-top device used to maintain the serving temperature of prepared food. It is used both in homes and restaurants.
Title: Food
Content:  kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking. Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the rule of thumb is that cold foods (such as dairy products) should be kept cold and hot foods (such as soup) should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as Salmonella or E. coli.
Title: Fresh food
Content:  Freshly cooked food has not been held cold or warm, reheated, for a long time; or made from leftovers.
Title: Sake
Content:   In Japan, sake is served chilled (reishu (冷酒)), at room temperature (jōon (常温)), or heated (atsukan 熱燗), depending on the preference of the drinker, the characteristics of the sake, and the season. Typically, hot sake is a winter drink, and high-grade sake is not usually drunk hot, because the flavors and aromas may be lost. Most lower-quality sake is served hot because that is the traditional way and it often tastes better that way, not so that flaws are covered up. There are gradations of temperature both for chilling and heating, about every 5 C-change, with hot sake generally served around 50 C, and chilled sake 
Title: Smoking (cooking)
Content:  Cold smoking differs from hot smoking in that the food remains raw, rather than cooked, throughout the smoking process. Smokehouse temperatures for cold smoking are typically done between 20 to 30 C. In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods, and as such, meats should be fully cured before cold smoking. Cold smoking can be used as a flavor enhancer for items such as cheese or nuts, along with meats such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item is often hung in a dry environment first to develop a pellicle; it can then be cold smoked up to several days to ensure it absorbs the smoke flavor. Some cold smoked foods are baked, grilled, steamed, roasted, or sautéed before eating. Cold smoking meats is not something that should be attempted at home, according to the US National Center for Home Food Preservation: "Most food scientists cannot recommend cold-smoking methods because of the inherent risks." Cold smoking meats should only be attempted by personnel certified in HACCP [...] to ensure that it is safely prepared.
Title: Food warmer
Content:  Commercial food warmers are used in restaurants as well as outdoor food carts. In restaurants and hotels they may operate the same way, but on a larger scale. Buffets commonly use large, stainless steel containers with a sterno fuel source. Restaurants also use steam tables to keep multiple vessels warm at once. These have a large, shallow body of water that is kept at a certain temperature with pans of food placed on top, typically rectangle stainless steel. East Asia in particular uses steam tables in restaurants, and notably, portable ones to keep bamboo steamers containing dim sum dishes hot. A flameless ration heater is a flameless chemical heater used to heat some types of Meal, Ready-to-Eat entrees.
Title: Field ration
Content:  It is desirable that the main course components and hot beverages be provided with a heater to enable these components to be heated to at least 62 °C from an ambient temperature of 20 °C in maximum 12 minutes. However, main course components or entrées must be consumable without heating.
Title: Soup
Content:  Cold soups are a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. They may be sweet or savory. In summer, sweet cold soups can form part of a dessert tray. An example of a savory chilled soup is gazpacho, a chilled vegetable-based soup originating from Spain. Vichyssoise is a cold purée of potatoes, leeks, and cream.
Title: Meal, Ready-to-Eat
Content:  outer bag is tinted a high-visibility red or yellow and has an American flag and a picture of a person eating out of the bag with a spoon. There are usually instructions printed on it in English and one or more local languages as well. In extreme cold temperatures, the packaged wet food in MREs can freeze solid, rendering the food inedible and the heating packet insufficient. The Meal, Cold Weather (MCW) provides a ration similar to the MRE designed for lower temperatures than the MRE can withstand. Clad in white packaging, it offers a freeze-dried entree designed to be eaten with heated 

Question: Verify the following claims with "True" or "False": You can serve a a food warm or cold.
Answer: True