Difference between revisions of "AY Honors/Food - Canning/Requirements"
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| − | + | {{RequirementsHeader{{GetLangSuffix}}}} | |
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| − | + | <section begin=Body /> | |
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| − | |||
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| − | + | <b>1. <section begin=req1 /><noinclude><translate></noinclude>Define the following: | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1 /></b> |
| − | :<b> | + | :<b>a. <section begin=req1a /><noinclude><translate></noinclude>Botulism |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1a /></b> |
| − | :<b> | + | :<b>b. <section begin=req1b /><noinclude><translate></noinclude>Steam pressure canning |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1b /></b> |
| − | :<b> | + | :<b>c. <section begin=req1c /><noinclude><translate></noinclude>Boiling water bath |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1c /></b> |
| − | :<b> | + | :<b>d. <section begin=req1d /><noinclude><translate></noinclude>Steam canning |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1d /></b> |
| − | :<b> | + | :<b>e. <section begin=req1e /><noinclude><translate></noinclude>Open kettle canning |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1e /></b> |
| − | :<b> | + | :<b>f. <section begin=req1f /><noinclude><translate></noinclude>Pectin |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1f /></b> |
| − | :<b> | + | :<b>g. <section begin=req1g /><noinclude><translate></noinclude>Hot pack |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1g /></b> |
| − | :<b> | + | :<b>h. <section begin=req1h /><noinclude><translate></noinclude>Cold pack |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1h /></b> |
| − | :<b> | + | :<b>i. <section begin=req1i /><noinclude><translate></noinclude>Sterilize |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1i /></b> |
| − | :<b> | + | :<b>j. <section begin=req1j /><noinclude><translate></noinclude>Scald |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1j /></b> |
| − | :<b> | + | :<b>k. <section begin=req1k /><noinclude><translate></noinclude>Jelly |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1k /></b> |
| − | <b> | + | :<b>l. <section begin=req1l /><noinclude><translate></noinclude>Jam |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1l /></b> |
| − | :<b> | + | :<b>m. <section begin=req1m /><noinclude><translate></noinclude>Marmalade |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1m /></b> |
| − | :<b> | + | :<b>n. <section begin=req1n /><noinclude><translate></noinclude>Pickles |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1n /></b> |
| − | + | <b>2. <section begin=req2 /><noinclude><translate></noinclude>List the equipment used in the following methods of canning: | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req2 /></b> |
| − | <b> | + | :<b>a. <section begin=req2a /><noinclude><translate></noinclude>Pressure |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req2a /></b> |
| − | <b> | + | :<b>b. <section begin=req2b /><noinclude><translate></noinclude>Boiling water bath |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req2b /></b> |
| − | <b> | + | :<b>c. <section begin=req2c /><noinclude><translate></noinclude>Steam<br>d. Open kettle |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req2c /></b> |
| − | <b> | + | <b>3. <section begin=req3 /><noinclude><translate></noinclude>Give directions for sterilizing, filling, sealing, and testing seals on jars. |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req3 /></b> |
| − | + | <b>4. <section begin=req4 /><noinclude><translate></noinclude>When should food be steam pressure processed? | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req4 /></b> |
| − | + | <b>5. <section begin=req5 /><noinclude><translate></noinclude>List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying. | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req5 /></b> |
| − | + | <b>6. <section begin=req6 /><noinclude><translate></noinclude>Can the following items: | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req6 /></b> |
| − | :<b> | + | :<b>a. <section begin=req6a /><noinclude><translate></noinclude>One fruit juice using the open kettle method |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req6a /></b> |
| − | [[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1| | + | :<b>b. <section begin=req6b /><noinclude><translate></noinclude>Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing |
| − | [[Category:Honor Requirements Revision | + | <noinclude></translate></noinclude><section end=req6b /></b> |
| + | |||
| + | :<b>c. <section begin=req6c /><noinclude><translate></noinclude>Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing | ||
| + | <noinclude></translate></noinclude><section end=req6c /></b> | ||
| + | |||
| + | :<b>d. <section begin=req6d /><noinclude><translate></noinclude>One jelly or jam | ||
| + | <noinclude></translate></noinclude><section end=req6d /></b> | ||
| + | <section end=Body /> | ||
| + | |||
| + | <noinclude><translate> | ||
| + | [[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|2}}]] | ||
| + | [[Category:Honor Requirements Revision 3|{{#titleparts:{{PAGENAME}}|1|2}}]] | ||
| + | </translate></noinclude> | ||
Revision as of 15:43, 25 December 2020
Food - Canning
Authority:
Category:
Skill Level:
Year Introduced:
1. Define the following:
- a. Botulism
- b. Steam pressure canning
- c. Boiling water bath
- d. Steam canning
- e. Open kettle canning
- f. Pectin
- g. Hot pack
- h. Cold pack
- i. Sterilize
- j. Scald
- k. Jelly
- l. Jam
- m. Marmalade
- n. Pickles
2. List the equipment used in the following methods of canning:
- a. Pressure
- b. Boiling water bath
- c. Steam
d. Open kettle
3. Give directions for sterilizing, filling, sealing, and testing seals on jars.
4. When should food be steam pressure processed?
5. List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying.
6. Can the following items:
- a. One fruit juice using the open kettle method
- b. Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing
- c. Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing
- d. One jelly or jam
