Difference between revisions of "AY Honors/Food - Freezing/Requirements"
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< AY Honors | Food - FreezingAY Honors/Food - Freezing/Requirements
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<translate>{{RequirementsHeader}}</translate> | <translate>{{RequirementsHeader}}</translate> | ||
==<translate>Requirements</translate>== | ==<translate>Requirements</translate>== | ||
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| + | <b>1. <translate><section begin=req1 />Define the following terms: | ||
| + | <section end=req1 /></translate></b> | ||
| − | < | + | :<b>a. <translate><section begin=req1a />Blanching |
| − | + | <section end=req1a /></translate></b> | |
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| + | :<b>b. <translate><section begin=req1b />Quick freeze | ||
| + | <section end=req1b /></translate></b> | ||
| − | < | + | :<b>c. <translate><section begin=req1c />Freezer burn |
| − | + | <section end=req1c /></translate></b> | |
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| + | <b>2. <translate><section begin=req2 />What kinds of containers can be used for freezing foods? | ||
| + | <section end=req2 /></translate></b> | ||
| − | < | + | <b>3. <translate><section begin=req3 />What are the essential things to be considered when selecting vegetables or fruits for freezing? |
| − | + | <section end=req3 /></translate></b> | |
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| + | <b>4. <translate><section begin=req4 />How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table? | ||
| + | <section end=req4 /></translate></b> | ||
| − | < | + | <b>5. <translate><section begin=req5 />Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling. |
| − | + | <section end=req5 /></translate></b> | |
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| + | <b>6. <translate><section begin=req6 />Quick freeze a vegetable for easy pouring. | ||
| + | <section end=req6 /></translate></b> | ||
| − | < | + | <b>7. <translate><section begin=req7 />Why is salt not put in vegetables to be frozen? |
| − | + | <section end=req7 /></translate></b> | |
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| + | <b>8. <translate><section begin=req8 />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? | ||
| + | <section end=req8 /></translate></b> | ||
| − | < | + | <b>9. <translate><section begin=req9 />Freeze one type of berry without added sweeteners. |
| − | + | <section end=req9 /></translate></b> | |
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| + | <b>10. <translate><section begin=req10 />Make one kind of freezer jam. | ||
| + | <section end=req10 /></translate></b> | ||
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[[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|3}}]] | [[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|3}}]] | ||
| − | [[Category:Honor | + | [[Category:Honor Requirements Revision 2|{{#titleparts:{{PAGENAME}}|1|3}}]] |
Revision as of 16:04, 29 November 2020
Food - Freezing
Authority:
Category:
Skill Level:
Year Introduced:
Requirements
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.
