The _texture of food_ is entitled to a score of 20 if it is perfect.
The canned food should be whole; that is, in the original pieces as they
were put into the can. Underripe fruit or insufficiently cooked fruit or
vegetables do not have the proper texture; neither do overripe or
uncooked foods.
The _color_ of canned food merits a score of 15 if it is right. Fruits
and vegetables should have retained their natural color. Fading after
canning may be prevented by wrapping the cans, as has been explained.
* * * * *
DRYING
PRINCIPLES OF DRYING
108. DRYING consists in removing the moisture contained in foods by
evaporation and thus rendering them less susceptible to the attacks of
undesirable bacteria. _Dried foods_, as foods so treated are called,
will not replace fresh or canned foods. However, they are valuable in
many cases and possess some advantages over such foods. For example, the
weight of dried foods is very greatly reduced, the storage space
required by them is much less, and they are easy to keep without
spoiling and easy to transport. Likewise, the containers for such foods
are less costly than those required for canned foods and they are easily
procured, since paper boxes or paper bags are satisfactory.
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