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Subchapter E. Nutrition and Wellness, Food Science and Technology

122.43 Food Science and Technology

(3)

Food science principles.  The student evaluates a variety of changes, including chemical and physical, that affect food product quality. The student is expected to:

(A)

apply science process skills in conducting laboratory activities;

#2 – 3 (7) (E, G)

#2 – 1 (1) (D)

#1 – 1 (2) (A, B, C, D)

        1 (3) (A, B)

#3 – 1 (1) (A)

(B)

explain the chemical reactions that occur during food processing;

#1 – 1 (6) (E)

#2 – 3 (7) (E, G)

#1 – 1 (3) (A, B)

#2 – 4 (8) (A)

#3 – 1 (1) (A)

(C)

compare the effects of various cooking utensils and equipment on food products;

#1 – 3 (7) (E, G)

#1 – 1 (1) (A)

        1 (3) (A, B)

        4 (8) (A)

(D)

evaluate the effect of various temperatures, manipulative procedures, and leavening agents on food products; and

#1 – 3 (7) (E, G)

#3 – 1 (8) (B)

        3 (7) (E, G)

#5 – 3 (7) (E, G)

#1 – 1 (1) (A)

        1 (3) (A, B)

        4 (8) (A)

#2 – 1 (1) (A)

        1 (3) (A, B)

#3 – 1 (1) (A)

        1 (3) (A, B)

#4 – 1 (1) (A)

        1 (2) (A, B, C, D)

#5 – 1 (3) (A, B)

(E)

apply the principles of food preparation to preserve quality and nutritive value of foods.

#2 – 1 (8) (B)

#3 – 3 (7) (E, G)

#1 – 1 (3) (A, B)

        4 (8) (A)

#2 – 1 (3) (A, B)

        4 (8) (A)

#3 – 1 (3) (A, B)

#4 – 1 (1) (A)