Title: Fresh food
Content:  Freshly cooked food has not been held cold or warm, reheated, for a long time; or made from leftovers.
Title: Food
Content:   Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Soured cream may be considered "fresh" (crème fraîche). Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved.
Title: Fresh food
Content:  Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered; for fish, it has been recently caught or harvested and kept cold. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Sour cream may be considered "fresh" (crème fraîche). Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved.
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: 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: Frozen meal
Content:  on ready meals, and was the largest consumer in Europe. Unfrozen pre-cooked ready meals, which are merely chilled and require less time to reheat, are also popular and are sold by most supermarkets. Chilled ready meals are intended for immediate reheating and consumption. Although most can be frozen by the consumer after purchase, they can either be heated from frozen or may have to be fully defrosted before reheating. Many different varieties of frozen and chilled ready meals are now generally available in the UK, including "gourmet" recipes, organic and vegetarian dishes, traditional British and foreign cuisine, and smaller children's meals.
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 
Title: Food safety
Content:  example, liquid foods like soup kept in a hot slow cooker (149°F or 65°C) may last only a few hours before contamination, but fresh meats like beef and lamb that are promptly frozen (-2°C) can last up to a year. The geographical location can also be a factor if it is in close proximity to wildlife. Animals like rodents and insects can infiltrate a container or prep area if left unattended. Any food that has been stored while in an exposed environment should be carefully inspected before consuming, especially if it was at risk of being in contact with animals. 
Title: Chilled food
Content:  Chilled food is food that is stored at refrigeration temperatures, which are at or below 0 - -5 C. The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. They have been available in the United Kingdom, United States, and many other industrialized countries since the 1960s.
Title: Frozen meal
Content:  contact with the freezing food. This method of flash-freezing fresh foods is used to retain natural quality of the food. When the food is chilled through cryogenic freezing, small ice crystals are formed throughout the food that, in theory, can preserve the food indefinitely if stored safely. Cryogenic freezing is widely used as it is a method for rapid freezing, requires almost no dehydration, excludes oxygen thus decreasing oxidative spoilage, and causes less damage to individual freezing pieces. Due to the fact that the cost of operating cryogenic freezing is high, it is commonly used for high value food products such as TV dinners, which is a 

Question: Verify the following claims with "True" or "False": A food can be served either fresh and warm, or cold.
Answer: True