Difference between revisions of "AY Honors/Food - Drying/Answer Key"
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==8. Reconstitute a vegetable and cook for sampling.== | ==8. Reconstitute a vegetable and cook for sampling.== | ||
==References== | ==References== | ||
| − | * [http://extension.usu.edu/files/foodpubs/fn330.pdf Utah State Extension | + | * [http://extension.usu.edu/files/foodpubs/fn330.pdf Utah State Extension] |
Revision as of 03:51, 23 June 2006
Food - Drying
1. List at least three different ways to dry foods.
2. Why and how do you sulphur fruits?
Commercially prepared dried fruit may contain sulfur dioxide which can trigger asthma in sensitive individuals, though dried fruit without sulfur dioxide is also available, particularly in health stores. The sulphur is added to "fix" the colour of the product. "Organic" dried fruit is produced without sulphur which results in dark fruit and the flavour is much more charecteristic of the fresh fruit. The color of some fruits can also be "fixed" to some extent, with minimal impact on flavour, by treating the freshly cut fruit with a preparation rich in Vitamin C (e.g., a mixture of water and lemon juice) for a few minutes prior to drying.
See [[1]] for instructions on sulphuring fruits.
