The cost of fresh and dehydrated vegetables was studied in terms of initial cost and labor cost. Three institution kitchens were used: Logan Church of Jesus Christ of Latter-day Saints Hospital, Logan Senior High School, and the High Rise Cafeteria at Utah State University. Beans, celery, onions, peas, green peppers, diced potatoes, shredded potatoes, sliced potatoes, and whipped potatoes were included in the research.
Fresh vegetables were found to have lower initial cost. Labor costs were lower for dehydrated vegetables. In the preparation of 25 pounds of vegetables the total cost of dehydrated vegetables was less than that of fresh vegetables. This cost difference continued to increase as the amount of fresh vegetables used increased.
Quality scores indicated that the potato products, green peppers when served in a mixed dish, and onions when served in a mixed dish were the best accepted of the dehydrated products. Green beans were found to be an unacceptable product.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-5970 |
| Date | 01 May 1969 |
| Creators | Wegener, Kathleen Olsen |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). |
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