Which of the following processes would benefit from emulsification?

Emulsification is a process used to mix two immiscible liquids, such as oil and water, to create a stable mixture or emulsion. This is particularly important in culinary applications where these two substances need to combine for flavor and texture.

Making salad dressings is the optimal choice for benefiting from emulsification because it involves mixing oil with acidic components, like vinegar or lemon juice. Without emulsification, oil would float on top of the vinegar, leading to an uneven distribution of flavor and likely a less appealing texture. Emulsifiers, which can be natural (like egg yolk) or added (like mustard), help to stabilize the mixture, allowing for a creamy and cohesive dressing that enhances the overall salad experience.

In contrast, the other options do not involve the combination of immiscible liquids in the same manner. Drying fruits primarily involves the removal of moisture rather than mixing liquids, boiling water is a purely physical process involving heat, and chilling beverages does not require the blending of different liquid components. Therefore, the process where emulsification plays a key role is indeed in making salad dressings.