Difference between revisions of "AY Honors/Food - Canning/Requirements"
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<b>1. <section begin=req1 /><noinclude><translate><!--T:1--> | <b>1. <section begin=req1 /><noinclude><translate><!--T:1--> | ||
| − | </noinclude>Define the following: | + | </noinclude>Define the following: |
<noinclude></translate></noinclude><section end=req1 /></b> | <noinclude></translate></noinclude><section end=req1 /></b> | ||
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<b>2. <section begin=req2 /><noinclude><translate><!--T:16--> | <b>2. <section begin=req2 /><noinclude><translate><!--T:16--> | ||
| − | </noinclude>List the equipment used in the following methods of canning: | + | </noinclude>List the equipment used in the following methods of canning: |
<noinclude></translate></noinclude><section end=req2 /></b> | <noinclude></translate></noinclude><section end=req2 /></b> | ||
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:<b>b. <section begin=req2b /><noinclude><translate><!--T:18--> | :<b>b. <section begin=req2b /><noinclude><translate><!--T:18--> | ||
| − | </noinclude>Boiling water bath | + | </noinclude>Boiling water bath |
<noinclude></translate></noinclude><section end=req2b /></b> | <noinclude></translate></noinclude><section end=req2b /></b> | ||
| Line 88: | Line 85: | ||
<b>3. <section begin=req3 /><noinclude><translate><!--T:20--> | <b>3. <section begin=req3 /><noinclude><translate><!--T:20--> | ||
| − | </noinclude>Give directions for sterilizing, filling, sealing, and testing seals on jars. | + | </noinclude>Give directions for sterilizing, filling, sealing, and testing seals on jars. |
<noinclude></translate></noinclude><section end=req3 /></b> | <noinclude></translate></noinclude><section end=req3 /></b> | ||
<b>4. <section begin=req4 /><noinclude><translate><!--T:21--> | <b>4. <section begin=req4 /><noinclude><translate><!--T:21--> | ||
| − | </noinclude>When should food be steam pressure processed? | + | </noinclude>When should food be steam pressure processed? |
<noinclude></translate></noinclude><section end=req4 /></b> | <noinclude></translate></noinclude><section end=req4 /></b> | ||
<b>5. <section begin=req5 /><noinclude><translate><!--T:22--> | <b>5. <section begin=req5 /><noinclude><translate><!--T:22--> | ||
| − | </noinclude>List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying. | + | </noinclude>List the kinds of vegetables and fruits that are excellent for canning as opposed to freezing or drying. |
<noinclude></translate></noinclude><section end=req5 /></b> | <noinclude></translate></noinclude><section end=req5 /></b> | ||
<section begin=challenge /> | <section begin=challenge /> | ||
<b>6. <section begin=req6 /><noinclude><translate><!--T:23--> | <b>6. <section begin=req6 /><noinclude><translate><!--T:23--> | ||
| − | </noinclude>Can the following items: | + | </noinclude>Can the following items: |
<noinclude></translate></noinclude><section end=req6 /></b> | <noinclude></translate></noinclude><section end=req6 /></b> | ||
| Line 109: | Line 106: | ||
:<b>b. <section begin=req6b /><noinclude><translate><!--T:25--> | :<b>b. <section begin=req6b /><noinclude><translate><!--T:25--> | ||
| − | </noinclude>Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing | + | </noinclude>Two kinds of fruit using the boiling water bath method, one by hot packing and one by cold packing |
<noinclude></translate></noinclude><section end=req6b /></b> | <noinclude></translate></noinclude><section end=req6b /></b> | ||
:<b>c. <section begin=req6c /><noinclude><translate><!--T:26--> | :<b>c. <section begin=req6c /><noinclude><translate><!--T:26--> | ||
| − | </noinclude>Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing | + | </noinclude>Two kinds of vegetables using the pressure canning method, one by hot packing and one by cold packing |
<noinclude></translate></noinclude><section end=req6c /></b> | <noinclude></translate></noinclude><section end=req6c /></b> | ||
:<b>d. <section begin=req6d /><noinclude><translate><!--T:27--> | :<b>d. <section begin=req6d /><noinclude><translate><!--T:27--> | ||
| − | </noinclude>One jelly or jam | + | </noinclude>One jelly or jam |
<noinclude></translate></noinclude><section end=req6d /></b> | <noinclude></translate></noinclude><section end=req6d /></b> | ||
<section end=challenge /> | <section end=challenge /> | ||
Revision as of 18:42, 20 May 2021
Food - Canning
Skill Level
2
Year
1929
Version
05.05.2024
Approval authority
General Conference
1. Define the following:
- a. Botulism
- b. Steam pressure canning
- c. Boiling water bath
- d. Steam canning
- e. Open kettle canning
- f. Pectin
- g. Hot pack
- h. Cold pack
- i. Sterilize
- j. Scald
- k. Jelly
- l. Jam
- m. Marmalade
- n. Pickles
2. List the equipment used in the following methods of canning:
- a. Pressure
- b. Boiling water bath
- c. Steam
- 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
