Dry Foods Dish

Animals

Animals can be used as food either directly, or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from either muscle systems or from organs. Food products produced by animals include milk produced by mammals, which in many cultures is drunk or processed into dairy products such as cheese or butter. In addition birds and other animals lay eggs, which are often eaten, and bees produce honey, a popular sweetener in many cultures. Some cultures consume blood, some in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, and others use blood in stews such as civet

Food sources

Almost all foods are of plant or animal origin, although there are some exceptions. Foods not coming from animal or plant sources include various edible fungi, such mushrooms. Fungi and ambient bacteria are used in the preparation of fermented and pickled foods such as leavened bread, alcoholic drinks, cheese, pickles, and yogurt. Many cultures eat seaweed, a protist, or blue-green algae (cyanobacteria) such as Spirulina. Additionally, salt is often eaten as a flavoring or preservative, and baking soda is used in food preparation. Both of these are inorganic substances, as is water, an important part of human diet.

Plants

Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars.

Seeds of plants are a good source of food for animals, including humans because they contain nutrients necessary for the plant's initial growth. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts. Oilseeds are often pressed to produce rich oils, such as sunflower, rape (including canola oil), and sesame. One of the earliest food recipes made from ground chickpeas is called hummus, which can be traced back to Ancient Egypt times.

Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins and eggplants, are eaten as vegetables. (For more information, see list of fruits.)

Vegetables are a second type of plant matter that is commonly eaten as food. These include root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), stem vegetables (such as bamboo shoots and asparagus), and inflorescence vegetables (such as globe artichokes and broccoli). Many herbs and spices are highly-flavorful vegetables.

Food

Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal or human for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role.

Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.

Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with foodborne illness claiming many lives each year. In many languages, food is often used metaphorically or figuratively, as in "food for thought".

The drying times for some common foods are as follows:

Apples: 8-12 hours

Beans: 10-18 hours

Broccoli: 12-15 hours

Brussel Spouts: 12-18 hours

Carrots: 10-13 hours

Celery: 10-16 hours

Corn: 12-15 hours

Grapes: 15-20 hours

Peaches: 36-48 hours

Spinach: 8-10 hours

Squash: 10-12 hours

Tomatoes: 10-18 hours

To store your dried food the commercial plastic storage bags are best. Keep it in a cool, dark place.