Especialidades JA/Alimentos congelados/Respuestas

1

Definir los siguientes términos:

1a

Escaldado

1b

Congelación rápida

1c

Quemaduras por congelación

2

¿Qué tipo de contenedores se puede utilizar para congelar los alimentos?

3

¿Cuáles son las cosas esenciales que deben considerarse al seleccionar las verduras o las frutas para congelar?

4

¿Cómo descongelar verduras congeladas para la mesa? ¿Cómo descongelar las frutas congeladas para la mesa?

5

Congelar dos hortalizas (maíz y otro de su elección), luego preparar y servir como ejemplo.

Vegetables must be blanched before they are frozen. To blanch, drop the vegetable in boiling water for the "blanching time", then transfer to cold water. When packing into containers, always leave a bit of headspace. Water expands as it freezes, so you must leave room for this expansion or the container will be forced open and the food will get freezer-burned.

Okra

Blanch small pods for 3 minutes, large pods for 4. Slice into "coins", package, and freeze.

Pumpkin and Winter Squash

Cook in boiling water until the pulp is soft. Remove the rind and mash the pulp. To cool, place the container of pumpkin pulp in cold water. Package and freeze.

Summer Squash and Zucchini

Cut into 1.25cm slices, and blanch for 3 minutes. Package and freeze.

6

Congelar de manera rápida un vegetal para luego servirlo de manera fácil.

Blanch the vegetables as in the previous requirement. When you are ready to freeze them, place them on a tray in a single layer and separate them so they do not touch one another. After the vegetables are frozen, place them in a container, seal, label, and return to the freezer. The vegetables will separate easily and can be poured right out of the package when you need them.

7

¿Por qué no se debe poner sal en las hortalizas que se van a congelar?

Salt lowers the freezing point of water from its normal temperature of 0°C to -21°C. Most food freezers operate at -18°C, which is higher than the freezing point of salt water. If food to be frozen contains enough salt, it will not freeze in a regular freezer. If it contains only a little salt, the freezing point will be lowered, but not by as much. Even a small amount of salt will prevent it from quick-freezing.

8

Congelar algunos duraznos en sirope (almíbar) y también algunos en jugo de naranja o de piña. ¿Cuál es la razón para el uso de ácido ascórbico en el sirope y no en el jugo de frutas? ¿Por qué es el ácido ascórbico utilizado en la congelación de duraznos?

Packed in syrup

First, you'll need to make the syrup which is just sugar and water. For peaches, you will need a 40% syrup, which is made by dissolving 250ml of syrup in 1000ml of lukewarm water. Chill the syrup before using.

9

Congelar un tipo de bayas (fresas, frambuesas, etc.) sin adición de endulzantes.

Wash and drain the berries (except for blueberries which should not be washed). Pack them into containers leaving some headspace, and freeze.

10

Hacer una especie de mermelada congelada.

Wash 500ml of strawberries or blackberries, being sure to select only fully ripened ones. Remove any caps and stems, and crush the berries. If desired, you can squeeze blackberries through a sieve to remove any seeds. Put the berries in a large bowl, add 1000ml of sugar, mix well, and let sit for 20 minutes. Dissolve one package of powdered pectin in 250ml of water and boil for one minute. Stir the water/pectin into the berries and sugar for two minutes. Then ladle into containers and freeze.