Course: WVA 102 Food Preservation Methods

Activity: Smoking Foods for Preservation

Smoking Foods for Preservation

In this unit’s cooking laboratory exercise, students will prepare foods utilizing drying and dehydration food preservation methods.

In-class lecture, the faculty member will review

- drying methods of fruits and vegetables
- the basics of drying fruits and vegetables and the production recipes
- all equipment needed

The instructor will demonstrate proper methods for drying foods while reviewing the materials and equipment needed.

A variety of organic and locally grown fruits and vegetables will be selected by the instructor, for drying and dehydration. Prepared dried food products to be produced in the lab include fruit and vegetable leather, oven dried tomatoes and oven dried mushrooms.

Download and read the recipes for this unit before arriving to this cooking lab.

Click on item below to download Unit 12 Recipes document
- Recipes Unit 12.doc (46.59 KB)