Difference between revisions of "AY Honors/Food - Drying/Requirements"

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{{HonorSubpage}}
<translate>{{RequirementsHeader}}</translate>
 
==<translate>Requirements</translate>==
 
'''1. <section begin=req1 /><translate>
 
List at least three different ways to dry foods.
 
  
 +
<section begin=Body />
  
</translate><section end=req1 />'''
+
<b>1. <section begin=req1 /><noinclude><translate><!--T:1-->
'''2. <section begin=req2 /><translate>
+
</noinclude>List at least three different ways to dry foods.
Why and how do you sulphur fruits?
+
<noinclude></translate></noinclude><section end=req1 /></b>
  
 +
<b>2. <section begin=req2 /><noinclude><translate><!--T:2-->
 +
</noinclude>Why and how do you sulphur fruits?
 +
<noinclude></translate></noinclude><section end=req2 /></b>
  
</translate><section end=req2 />'''
+
<b>3. <section begin=req3 /><noinclude><translate><!--T:3-->
'''3. <section begin=req3 /><translate>
+
</noinclude>How is dried fruit stored and protected from insects?
How is dried fruit stored and protected from insects?  
+
<noinclude></translate></noinclude><section end=req3 /></b>
  
 +
<b>4. <section begin=req4 /><noinclude><translate><!--T:4-->
 +
</noinclude>How are dried foods reconstituted?
 +
<noinclude></translate></noinclude><section end=req4 /></b>
  
</translate><section end=req3 />'''
+
<b>5. <section begin=req5 /><noinclude><translate><!--T:5-->
'''4. <section begin=req4 /><translate>
+
</noinclude>What is important in selecting fruit to be used in making fruit leather?
How are dried foods reconstituted?
+
<noinclude></translate></noinclude><section end=req5 /></b>
  
 +
<b>6. <section begin=req6 /><noinclude><translate><!--T:6-->
 +
</noinclude>How are dried nuts stored?
 +
<noinclude></translate></noinclude><section end=req6 /></b>
  
</translate><section end=req4 />'''
+
<section begin=challenge />
'''5. <section begin=req5 /><translate>
+
<b>7. <section begin=req7 /><noinclude><translate><!--T:7-->
What is important in selecting fruit to be used in making fruit leather?
+
</noinclude>Dry the following and provide samples for testing:
 +
<noinclude></translate></noinclude><section end=req7 /></b>
  
 +
:<b>a. <section begin=req7a /><noinclude><translate><!--T:8-->
 +
</noinclude>Bread. Make crumbs and use in a recipe for sampling.
 +
<noinclude></translate></noinclude><section end=req7a /></b>
  
</translate><section end=req5 />'''
+
:<b>b. <section begin=req7b /><noinclude><translate><!--T:9-->
'''6. <section begin=req6 /><translate>
+
</noinclude>Fruit leather
How are dried nuts stored?
+
<noinclude></translate></noinclude><section end=req7b /></b>
  
 +
:<b>c. <section begin=req7c /><noinclude><translate><!--T:10-->
 +
</noinclude>Vegetable leather
 +
<noinclude></translate></noinclude><section end=req7c /></b>
  
</translate><section end=req6 />'''
+
:<b>d. <section begin=req7d /><noinclude><translate><!--T:11-->
'''7. <section begin=req7 /><translate>
+
</noinclude>Fruit slices
Dry the following and provide samples for testing:
+
<noinclude></translate></noinclude><section end=req7d /></b>
  
 +
:<b>e. <section begin=req7e /><noinclude><translate><!--T:12-->
 +
</noinclude>Vegetable slices (such as carrots) or pieces (such as peas)
 +
<noinclude></translate></noinclude><section end=req7e /></b>
  
</translate><section end=req7 />'''
+
:<b>f. <section begin=req7f /><noinclude><translate><!--T:13-->
:'''a. <section begin=req7a /><translate>
+
</noinclude>Vegetarian jerky
Bread. Make crumbs and use in a recipe for sampling.
+
<noinclude></translate></noinclude><section end=req7f /></b>
  
 +
:<b>g. <section begin=req7g /><noinclude><translate><!--T:14-->
 +
</noinclude>Parsley or some other herb
 +
<noinclude></translate></noinclude><section end=req7g /></b>
 +
<section end=challenge />
  
</translate><section end=req7a />'''
+
<b>8. <section begin=req8 /><noinclude><translate><!--T:15-->
:'''b. <section begin=req7b /><translate>
+
</noinclude>Reconstitute a vegetable and cook for sampling.
Fruit leather
+
<noinclude></translate></noinclude><section end=req8 /></b>
 +
<section end=Body />
  
 
+
<noinclude><translate>
</translate><section end=req7b />'''
+
<!--T:16-->
:'''c. <section begin=req7c /><translate>
+
[[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|2}}]]
Vegetable leather
+
[[Category:Honor Requirements Revision 3|{{#titleparts:{{PAGENAME}}|1|2}}]]
 
+
<noinclude></translate></noinclude>
 
 
</translate><section end=req7c />'''
 
:'''d. <section begin=req7d /><translate>
 
Fruit slices
 
 
 
 
 
</translate><section end=req7d />'''
 
:'''e. <section begin=req7e /><translate>
 
Vegetable slices (such as carrots) or pieces (such as peas)
 
 
 
 
 
</translate><section end=req7e />'''
 
:'''f. <section begin=req7f /><translate>
 
Vegetarian jerky
 
 
 
 
 
</translate><section end=req7f />'''
 
:'''g. <section begin=req7g /><translate>
 
Parsley or some other herb
 
 
 
 
 
</translate><section end=req7g />'''
 
'''8. <section begin=req8 /><translate>
 
Reconstitute a vegetable and cook for sampling.
 
 
 
 
 
</translate><section end=req8 />'''
 
[[Category:Honor Requirements|{{#titleparts:{{PAGENAME}}|1|3}}]]
 
[[Category:Honor Requirement By Sections|{{#titleparts:{{PAGENAME}}|1|3}}]]
 

Latest revision as of 19:43, 20 May 2021

Other languages:
English • ‎español
Food - Drying

Skill Level

2

Year

1986

Version

23.12.2024

Approval authority

General Conference

Food Drying AY Honor.png
Food - Drying
Household Arts
Skill Level
123
Approval authority
General Conference
Year of Introduction
1986
See also



1. List at least three different ways to dry foods.

2. Why and how do you sulphur fruits?

3. How is dried fruit stored and protected from insects?

4. How are dried foods reconstituted?

5. What is important in selecting fruit to be used in making fruit leather?

6. How are dried nuts stored?


7. Dry the following and provide samples for testing:

a. Bread. Make crumbs and use in a recipe for sampling.

b. Fruit leather

c. Vegetable leather

d. Fruit slices

e. Vegetable slices (such as carrots) or pieces (such as peas)

f. Vegetarian jerky

g. Parsley or some other herb


8. Reconstitute a vegetable and cook for sampling.