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 [/http://www.earthlypursuits.com/WarGarV/HomeCan1919/HomeCanDryVE27.htm] for instructions on sulphuring fruits.

3. How is dried fruit stored and protected from insects?

4. How are dried foods reconstituted?

5. What is important in selecting fruit to be used in making fruit leather?

6. How are dried nuts stored?

7. Dry the following and provide samples for testing:

a. Bread. Make crumbs and use in a recipe for sampling.

b. Fruit leather

c. Vegetable leather

d. Fruit slices

e. Vegetable slices (such as carrots) or pieces (such as peas)

f. Vegetarian jerky

g. Parsley or some other herb

8. Reconstitute a vegetable and cook for sampling.

References

Utah State Extension

AY Honors/Food - Drying/Answer Key

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