Difference between revisions of "AY Honors/Food - Drying/Requirements"
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| − | + | {{RequirementsHeader{{GetLangSuffix}}}} | |
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| − | + | <section begin=Body /> | |
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| − | <b> | + | <b>1. <section begin=req1 /><noinclude><translate></noinclude>List at least three different ways to dry foods. |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req1 /></b> |
| − | <b> | + | <b>2. <section begin=req2 /><noinclude><translate></noinclude>Why and how do you sulphur fruits? |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req2 /></b> |
| − | <b> | + | <b>3. <section begin=req3 /><noinclude><translate></noinclude>How is dried fruit stored and protected from insects? |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req3 /></b> |
| − | <b> | + | <b>4. <section begin=req4 /><noinclude><translate></noinclude>How are dried foods reconstituted? |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req4 /></b> |
| − | + | <b>5. <section begin=req5 /><noinclude><translate></noinclude>What is important in selecting fruit to be used in making fruit leather? | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req5 /></b> |
| − | + | <b>6. <section begin=req6 /><noinclude><translate></noinclude>How are dried nuts stored? | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req6 /></b> |
| − | + | <b>7. <section begin=req7 /><noinclude><translate></noinclude>Dry the following and provide samples for testing: | |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req7 /></b> |
| − | :<b> | + | :<b>a. <section begin=req7a /><noinclude><translate></noinclude>Bread. Make crumbs and use in a recipe for sampling. |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req7a /></b> |
| − | :<b> | + | :<b>b. <section begin=req7b /><noinclude><translate></noinclude>Fruit leather |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req7b /></b> |
| − | :<b> | + | :<b>c. <section begin=req7c /><noinclude><translate></noinclude>Vegetable leather |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req7c /></b> |
| − | :<b> | + | :<b>d. <section begin=req7d /><noinclude><translate></noinclude>Fruit slices |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req7d /></b> |
| − | <b> | + | :<b>e. <section begin=req7e /><noinclude><translate></noinclude>Vegetable slices (such as carrots) or pieces (such as peas) |
| − | <section end= | + | <noinclude></translate></noinclude><section end=req7e /></b> |
| − | [[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1| | + | :<b>f. <section begin=req7f /><noinclude><translate></noinclude>Vegetarian jerky |
| − | [[Category:Honor Requirements Revision | + | <noinclude></translate></noinclude><section end=req7f /></b> |
| + | |||
| + | :<b>g. <section begin=req7g /><noinclude><translate></noinclude>Parsley or some other herb | ||
| + | <noinclude></translate></noinclude><section end=req7g /></b> | ||
| + | |||
| + | <b>8. <section begin=req8 /><noinclude><translate></noinclude>Reconstitute a vegetable and cook for sampling. | ||
| + | <noinclude></translate></noinclude><section end=req8 /></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 15:46, 25 December 2020
Food - Drying
Authority:
Category:
Skill Level:
Year Introduced:
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.
