Difference between revisions of "AY Honors/Food - Freezing/Requirements"
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<b>1. <section begin=req1 /><noinclude><translate><!--T:1--> | <b>1. <section begin=req1 /><noinclude><translate><!--T:1--> | ||
| − | </noinclude>Define the following terms: | + | </noinclude>Define the following terms: |
<noinclude></translate></noinclude><section end=req1 /></b> | <noinclude></translate></noinclude><section end=req1 /></b> | ||
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<b>2. <section begin=req2 /><noinclude><translate><!--T:5--> | <b>2. <section begin=req2 /><noinclude><translate><!--T:5--> | ||
| − | </noinclude>What kinds of containers can be used for freezing foods? | + | </noinclude>What kinds of containers can be used for freezing foods? |
<noinclude></translate></noinclude><section end=req2 /></b> | <noinclude></translate></noinclude><section end=req2 /></b> | ||
<b>3. <section begin=req3 /><noinclude><translate><!--T:6--> | <b>3. <section begin=req3 /><noinclude><translate><!--T:6--> | ||
| − | </noinclude>What are the essential things to be considered when selecting vegetables or fruits for freezing? | + | </noinclude>What are the essential things to be considered when selecting vegetables or fruits for freezing? |
<noinclude></translate></noinclude><section end=req3 /></b> | <noinclude></translate></noinclude><section end=req3 /></b> | ||
<b>4. <section begin=req4 /><noinclude><translate><!--T:7--> | <b>4. <section begin=req4 /><noinclude><translate><!--T:7--> | ||
| − | </noinclude>How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table? | + | </noinclude>How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table? |
<noinclude></translate></noinclude><section end=req4 /></b> | <noinclude></translate></noinclude><section end=req4 /></b> | ||
<b>5. <section begin=req5 /><noinclude><translate><!--T:8--> | <b>5. <section begin=req5 /><noinclude><translate><!--T:8--> | ||
| − | </noinclude>Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling. | + | </noinclude>Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling. |
<noinclude></translate></noinclude><section end=req5 /></b> | <noinclude></translate></noinclude><section end=req5 /></b> | ||
<b>6. <section begin=req6 /><noinclude><translate><!--T:9--> | <b>6. <section begin=req6 /><noinclude><translate><!--T:9--> | ||
| − | </noinclude>Quick freeze a vegetable for easy pouring. | + | </noinclude>Quick freeze a vegetable for easy pouring. |
<noinclude></translate></noinclude><section end=req6 /></b> | <noinclude></translate></noinclude><section end=req6 /></b> | ||
<b>7. <section begin=req7 /><noinclude><translate><!--T:10--> | <b>7. <section begin=req7 /><noinclude><translate><!--T:10--> | ||
| − | </noinclude>Why is salt not put in vegetables to be frozen? | + | </noinclude>Why is salt not put in vegetables to be frozen? |
<noinclude></translate></noinclude><section end=req7 /></b> | <noinclude></translate></noinclude><section end=req7 /></b> | ||
| + | <section begin=challenge /> | ||
<b>8. <section begin=req8 /><noinclude><translate><!--T:11--> | <b>8. <section begin=req8 /><noinclude><translate><!--T:11--> | ||
| − | </noinclude>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? | + | </noinclude>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? |
<noinclude></translate></noinclude><section end=req8 /></b> | <noinclude></translate></noinclude><section end=req8 /></b> | ||
| + | <section end=challenge /> | ||
<b>9. <section begin=req9 /><noinclude><translate><!--T:12--> | <b>9. <section begin=req9 /><noinclude><translate><!--T:12--> | ||
| − | </noinclude>Freeze one type of berry without added sweeteners. | + | </noinclude>Freeze one type of berry without added sweeteners. |
<noinclude></translate></noinclude><section end=req9 /></b> | <noinclude></translate></noinclude><section end=req9 /></b> | ||
<b>10. <section begin=req10 /><noinclude><translate><!--T:13--> | <b>10. <section begin=req10 /><noinclude><translate><!--T:13--> | ||
| − | </noinclude>Make one kind of freezer jam. | + | </noinclude>Make one kind of freezer jam. |
<noinclude></translate></noinclude><section end=req10 /></b> | <noinclude></translate></noinclude><section end=req10 /></b> | ||
<section end=Body /> | <section end=Body /> | ||
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Latest revision as of 22:23, 20 July 2022
Food - Freezing
Skill Level
2
Year
1986
Version
11.05.2024
Approval authority
General Conference
1. Define the following terms:
- a. Blanching
- b. Quick freeze
- c. Freezer burn
2. What kinds of containers can be used for freezing foods?
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.
10. Make one kind of freezer jam.
