Utilizing the drying method for food preservation

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Reference no: EM133957928

Questions

Discuss important reasons for utilizing the drying method for food preservation.

A recipe calls for 80g raw diced onion, but you only have dried onion on hand - would you add 80g dried onion to the recipe? If not, how much dried onion would you add? Explain.[Given: 135g raw onion yields 13g dried onion]

Look up the cost of a commercial dried onion product. Then calculate the estimated cost of utilizing the at-home technique (control) to produce the same amount of dried onion. Which method is more economically advantageous? [Given: ½ raw onion yield 13g dried onion product and 1 whole onion = $0.75]

What effect, if any, does drying fruits and vegetables have on their nutrient content?

Reference no: EM133957928

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