AY Honors/Food - Freezing/Answer Key

1. Define the following terms:

a. Blanching: To make a food white or pale.

b. Quick freeze: To put a food in a freezing device for a short time.

c. Freezer burn: To make something extremely dry by keeping it in the freezer for to long.

2. What kinds of containers can be used for freezing foods?

Plastic containers work the best. Metal containers also work well.

3. What are the essential things to be considered when selecting vegetables or fruits for freezing?

First check the quality, then wash throughly. Make sure the fruit or vegetable has no salt on it, then when you freeze the fruit/vegetable make sure that is is not bumped or squished.

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.

References