Identification should include

• defining water activity
• defining pH
• identifying properties of water
• identifying the functions of water in food preparation and storage
• identifying the sources of water and water contaminants
• summarizing the effects of moisture on food safety
• identifying the properties of acids and bases
• explaining the use of pH scale
• identifying the results of water ionization.

Process/Skill Questions:

Thinking

• What is the essential function of water as a nutrient for the body?
• What is the difference between distilled and deionized water?
• How do different types of water (e.g., tap, distilled, deionized) affect food preparation and storage?

Communication

• What factors must a food producer consider before choosing a heat-preservation method?
• Which processing method should be used for various foods canned at home? Why?
• Which methods should be used for commercial freezing? Why?

Leadership

• What laws and regulations reduce the risk of water contamination in the local community?
• What factors affect the qualities of dried foods?
• What is being done to ensure the safety of the water supply when it comes to national security?

Management

• How is the proper pH maintained during food processing?
• What is the relationship between water activity levels and food preservation?