AY Honors/Food - Freezing/Answer Key

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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?

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

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