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TEKS |
TAKS English/Lang.Arts |
TAKS Math |
TAKS Science |
TAKS Social Studies |
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Subchapter
E. Nutrition and Wellness, Food Science and Technology |
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122.43 Food Science and Technology |
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(7) |
Food technology. The student evaluates technologies used in food processing and
product development. The student is expected to: |
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(A) |
summarize new research and trends; |
#1 – 3 (7) (G) #2 – 3 (7) (G) |
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#1 – 1 (3) (A, B) #2 – 1 (3) (A, B) #3 – 1 (3) (A, B) |
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(B) |
assess methods of food processing and their
impact on product quality and nutrition; |
#2 – 3 (7) (G) |
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#1 – 1 (2) (A, B, C, D) #2 – 1 (3) (A, B) #3 – 1 (3) (A, B) |
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(C) |
explain the roles of additives in food
processing; and |
#1 – 1 (6) (E) #2 – 1 (6) (E) |
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#1 – 1 (3) (A, B) #2 –
1
(2) (C, D) |
#1 – 5 (US 24) (B, C) |
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(D) |
contrast the effects of packaging on the properties and quality of the food
and on the environment. |
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#1 – 1 (3) (B) #2 – 1 (3) (B) |
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