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{{HonorSubpage}}

<section begin=Body />

<b>1. <section begin=req1 /><noinclude></noinclude>Define the following terms:
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:<b>a. <section begin=req1a /><noinclude></noinclude>Blanching
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:<b>b. <section begin=req1b /><noinclude></noinclude>Quick freeze
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:<b>c. <section begin=req1c /><noinclude></noinclude>Freezer burn
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<b>2. <section begin=req2 /><noinclude></noinclude>What kinds of containers can be used for freezing foods?
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<b>3. <section begin=req3 /><noinclude></noinclude>What are the essential things to be considered when selecting vegetables or fruits for freezing?
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<b>4. <section begin=req4 /><noinclude></noinclude>How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table?
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<b>5. <section begin=req5 /><noinclude></noinclude>Freeze two vegetables (corn and another of your choice), then prepare and serve for sampling.
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<b>6. <section begin=req6 /><noinclude></noinclude>Quick freeze a vegetable for easy pouring.
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<b>7. <section begin=req7 /><noinclude></noinclude>Why is salt not put in vegetables to be frozen?
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<section begin=challenge />
<b>8. <section begin=req8 /><noinclude></noinclude>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?
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<section end=challenge />

<b>9. <section begin=req9 /><noinclude></noinclude>Freeze one type of berry without added sweeteners.
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<b>10. <section begin=req10 /><noinclude></noinclude>Make one kind of freezer jam.
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<noinclude>[[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|2}}]]
[[Category:Honor Requirements Revision 3|{{#titleparts:{{PAGENAME}}|1|2}}]]
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−	~~[[Category:Honor Requirements Revision 3\|{{#titleparts:{{PAGENAME}}\|1\|2}}]]~~
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AY Honors/Food - Freezing/Requirements/en - Revision history

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