Which of the following is an advantage/use of dried food items?
(a) Lesser cost and minimum labor required
(b) Limited processing equipment and minimum food storage requirements
(c) Reduction in distribution costs
(d) All of the mentioned
The question was posed to me in a job interview.
This intriguing question originated from Principles of Food Preservation by Drying-1 topic in chapter Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering