Discussion
Which of the following treatments is necessary for vegetable drying?
Answer: C
Blanching is necessary before drying vegetables. The vegetable is dipped in boiling water or steam for a short time, which stops enzyme action, keeps colour and speeds drying.
Colouring and brining are not needed for drying, and ‘cheering’ is not a food treatment.
Blanching also removes some of the air in the tissue and softens it, so drying is faster and the product is better when it is soaked again. Brining is used for pickles.
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