Difference between revisions of "AY Honors/Food - Drying/Requirements"
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| + | <section begin=Body /> | ||
| − | < | + | <b>1. <section begin=req1 /><noinclude><translate><!--T:1--> |
| − | + | </noinclude>List at least three different ways to dry foods. | |
| − | + | <noinclude></translate></noinclude><section end=req1 /></b> | |
| + | <b>2. <section begin=req2 /><noinclude><translate><!--T:2--> | ||
| + | </noinclude>Why and how do you sulphur fruits? | ||
| + | <noinclude></translate></noinclude><section end=req2 /></b> | ||
| − | < | + | <b>3. <section begin=req3 /><noinclude><translate><!--T:3--> |
| − | + | </noinclude>How is dried fruit stored and protected from insects? | |
| − | How is dried fruit stored and protected from insects? | + | <noinclude></translate></noinclude><section end=req3 /></b> |
| + | <b>4. <section begin=req4 /><noinclude><translate><!--T:4--> | ||
| + | </noinclude>How are dried foods reconstituted? | ||
| + | <noinclude></translate></noinclude><section end=req4 /></b> | ||
| − | </translate>< | + | <b>5. <section begin=req5 /><noinclude><translate><!--T:5--> |
| − | + | </noinclude>What is important in selecting fruit to be used in making fruit leather? | |
| − | + | <noinclude></translate></noinclude><section end=req5 /></b> | |
| + | <b>6. <section begin=req6 /><noinclude><translate><!--T:6--> | ||
| + | </noinclude>How are dried nuts stored? | ||
| + | <noinclude></translate></noinclude><section end=req6 /></b> | ||
| − | + | <section begin=challenge /> | |
| − | + | <b>7. <section begin=req7 /><noinclude><translate><!--T:7--> | |
| − | + | </noinclude>Dry the following and provide samples for testing: | |
| + | <noinclude></translate></noinclude><section end=req7 /></b> | ||
| + | :<b>a. <section begin=req7a /><noinclude><translate><!--T:8--> | ||
| + | </noinclude>Bread. Make crumbs and use in a recipe for sampling. | ||
| + | <noinclude></translate></noinclude><section end=req7a /></b> | ||
| − | </translate>< | + | :<b>b. <section begin=req7b /><noinclude><translate><!--T:9--> |
| − | + | </noinclude>Fruit leather | |
| − | + | <noinclude></translate></noinclude><section end=req7b /></b> | |
| + | :<b>c. <section begin=req7c /><noinclude><translate><!--T:10--> | ||
| + | </noinclude>Vegetable leather | ||
| + | <noinclude></translate></noinclude><section end=req7c /></b> | ||
| − | </translate>< | + | :<b>d. <section begin=req7d /><noinclude><translate><!--T:11--> |
| − | + | </noinclude>Fruit slices | |
| − | + | <noinclude></translate></noinclude><section end=req7d /></b> | |
| + | :<b>e. <section begin=req7e /><noinclude><translate><!--T:12--> | ||
| + | </noinclude>Vegetable slices (such as carrots) or pieces (such as peas) | ||
| + | <noinclude></translate></noinclude><section end=req7e /></b> | ||
| − | </translate>< | + | :<b>f. <section begin=req7f /><noinclude><translate><!--T:13--> |
| − | + | </noinclude>Vegetarian jerky | |
| − | + | <noinclude></translate></noinclude><section end=req7f /></b> | |
| + | :<b>g. <section begin=req7g /><noinclude><translate><!--T:14--> | ||
| + | </noinclude>Parsley or some other herb | ||
| + | <noinclude></translate></noinclude><section end=req7g /></b> | ||
| + | <section end=challenge /> | ||
| − | < | + | <b>8. <section begin=req8 /><noinclude><translate><!--T:15--> |
| − | + | </noinclude>Reconstitute a vegetable and cook for sampling. | |
| − | + | <noinclude></translate></noinclude><section end=req8 /></b> | |
| − | + | <section end=Body /> | |
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Latest revision as of 22:23, 20 July 2022
Food - Drying
Skill Level
2
Year
1986
Version
27.11.2024
Approval authority
General Conference
1. List at least three different ways to dry foods.
2. Why and how do you sulphur fruits?
3. How is dried fruit stored and protected from insects?
4. How are dried foods reconstituted?
5. What is important in selecting fruit to be used in making fruit leather?
6. How are dried nuts stored?
7. Dry the following and provide samples for testing:
- a. Bread. Make crumbs and use in a recipe for sampling.
- b. Fruit leather
- c. Vegetable leather
- d. Fruit slices
- e. Vegetable slices (such as carrots) or pieces (such as peas)
- f. Vegetarian jerky
- g. Parsley or some other herb
8. Reconstitute a vegetable and cook for sampling.
