Difference between revisions of "AY Honors/Food - Drying/Requirements"
From Pathfinder Wiki
< AY Honors | Food - DryingAY Honors/Food - Drying/Requirements
Jomegat bot (talk | contribs) (Bot: Automated import of articles *** existing text overwritten ***) |
Jomegat bot (talk | contribs) (Bot: Automated import of articles *** existing text overwritten ***) |
||
| Line 30: | Line 30: | ||
<noinclude></translate></noinclude><section end=req6 /></b> | <noinclude></translate></noinclude><section end=req6 /></b> | ||
| + | <section begin=challenge /> | ||
<b>7. <section begin=req7 /><noinclude><translate><!--T:7--> | <b>7. <section begin=req7 /><noinclude><translate><!--T:7--> | ||
</noinclude>Dry the following and provide samples for testing: | </noinclude>Dry the following and provide samples for testing: | ||
| Line 61: | Line 62: | ||
</noinclude>Parsley or some other herb | </noinclude>Parsley or some other herb | ||
<noinclude></translate></noinclude><section end=req7g /></b> | <noinclude></translate></noinclude><section end=req7g /></b> | ||
| + | <section end=challenge /> | ||
<b>8. <section begin=req8 /><noinclude><translate><!--T:15--> | <b>8. <section begin=req8 /><noinclude><translate><!--T:15--> | ||
| Line 72: | Line 74: | ||
[[Category:Honor Requirements Revision 3|{{#titleparts:{{PAGENAME}}|1|2}}]] | [[Category:Honor Requirements Revision 3|{{#titleparts:{{PAGENAME}}|1|2}}]] | ||
<noinclude></translate></noinclude> | <noinclude></translate></noinclude> | ||
| − | |||
Revision as of 01:12, 8 April 2021
Food - Drying
Skill Level
2
Year
1986
Version
16.11.2024
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.
