What is the term for the process of evaporating moisture from food?

The term for the process of evaporating moisture from food is dehydration. This method involves removing water content from various ingredients, which helps preserve them by inhibiting the growth of bacteria, molds, and yeasts that thrive in moist environments. Dehydration also concentrates flavors and can change the texture of the food, making it lighter and easier to store.

In culinary practices, dehydration can be achieved through various means such as air drying, sun drying, using a dehydrator, or even an oven at low temperatures. This technique is critical in making dried fruits, jerky, and various spices and herbs, allowing for longer shelf life without losing important nutrients.

Fermentation involves the conversion of sugars to acids, gases, or alcohol, typically using microorganisms, which is a different process related to preservation and flavor enhancement. Charring refers to the technique of partially burning food to enhance flavor, and proofing is the process of allowing yeast to rise in bread-making. Each of these processes is distinct and serves a different purpose in food preparation and preservation.