Difference between revisions of "AY Honors/Food - Canning/Requirements 2/es"

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< AY Honors‎ | Food - CanningAY Honors/Food - Canning/Requirements 2/es
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:<b>e. <section begin=req1e /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
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:<b>e. <section begin=req1e /><noinclude></noinclude>Olla abierta
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</noinclude>Open kettle canning
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:<b>f. <section begin=req1f /><noinclude></noinclude>La pectina
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</noinclude>Pectin
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:<b>g. <section begin=req1g /><noinclude></noinclude>Empaque caliente
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</noinclude>Hot pack
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:<b>h. <section begin=req1h /><noinclude></noinclude>Empaque frío
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</noinclude>Cold pack
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:<b>i. <section begin=req1i /><noinclude></noinclude>Esterilizar
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</noinclude>Sterilize
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:<b>j. <section begin=req1j /><noinclude></noinclude>Escaldar
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</noinclude>Scald
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:<b>k. <section begin=req1k /><noinclude></noinclude>Jalea
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</noinclude>Jelly
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:<b>l. <section begin=req1l /><noinclude></noinclude>Dulce
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</noinclude>Jam
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:<b>m. <section begin=req1m /><noinclude></noinclude>Mermelada
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</noinclude>Marmalade
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:<b>n. <section begin=req1n /><noinclude></noinclude>Encurtidos
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</noinclude>Pickles
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<b>2. <section begin=req2 /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
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<b>2. <section begin=req2 /><noinclude></noinclude>Hacer una lista de los equipos utilizados en los siguientes métodos de enlatado:
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</noinclude>List the equipment used in the following methods of canning:
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:<b>a. <section begin=req2a /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
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:<b>a. <section begin=req2a /><noinclude></noinclude>Presión
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</noinclude>Pressure
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:<b>b. <section begin=req2b /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
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:<b>b. <section begin=req2b /><noinclude></noinclude>Baño de agua hirviendo
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</noinclude>Boiling water bath
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:<b>c. <section begin=req2c /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">
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:<b>c. <section begin=req2c /><noinclude></noinclude>Vapor
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</noinclude>Steam
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:<b>d. <section begin=req2d /><noinclude><div lang="en" dir="ltr" class="mw-content-ltr">

Revision as of 03:12, 13 May 2026

Other languages:
English • ‎español
Conservación de alimentos

Nivel de destreza

2

Año

1929

Version

13.05.2026

Autoridad de aprobación

Asociación General

Food Canning AY Honor.png
Conservación de alimentos
Artes domésticas
Nivel de destreza
123
Autoridad de aprobación
Asociación General
Año de introducción
1929
Vea también
Maestría de Artes domésticas



1. Definir los siguientes términos:

a. Botulismo

b. Olla de presión

c. Baño de agua hirviendo

d. Baño de vapor o baño maría

e. Olla abierta

f. La pectina

g. Empaque caliente

h. Empaque frío

i. Esterilizar

j. Escaldar

k. Jalea

l. Dulce

m. Mermelada

n. Encurtidos

2. Hacer una lista de los equipos utilizados en los siguientes métodos de enlatado:

a. Presión

b. Baño de agua hirviendo

c. Vapor

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


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