AY Honors/Food - Freezing/Answer Key
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< AY Honors | Food - FreezingAY Honors/Food - Freezing/Answer Key /
Revision as of 01:28, 24 October 2006 by Jomegat (talk | contribs) (→1. Define the following terms:)
1. Define the following terms:
- a. Blanching
- b. Quick freeze
- c. Freezer burn
3. What are the essential things to be considered when selecting vegetables or fruits for freezing?
4. How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table?
5. Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling.
6. Quick freeze a vegetable for easy pouring.
7. Why is salt not put in vegetables to be frozen?
8. Freeze some peaches in light syrup and also some in orange or pineapple juice. What is the reason for using ascorbic acid in the syrup and not in the fruit juice? Why is ascorbic acid used in freezing peaches?
9. Freeze one type of berry without added sweeteners.
One easy type of berry that is easy to freeze is strawberries.
