Title: Apply basic food-science principles to food preparation.
Course: Nutrition and Wellness (19253-18) > Section: Using Science and Technology in Food Management

Application of food-science principles should include

- describing physical and chemical forms, properties, and changes relevant to food-preparation methods, such as
  - mixtures and compounds
  - solids, liquids, and gases
  - physical properties (e.g., shape, solubility, melting and boiling points, color)
  - chemical properties (e.g., acidity, basicity, combustibility)
  - applying the food-science principles used in the preparation of food (e.g., smoothies, salad dressing, muffins, yeast bread).

Process/Skill Questions:

Thinking

- Why is it important to know how to apply food-science principles to food preparation?
- What are the consequences of failure to apply food-science principles to food storage or preparation?
- What factors may determine the food-science principles used during food preparation?

Communication

- What communication skills do we need to interpret and apply food-science principles?
- What criteria should we use to evaluate our use of basic food-science principles in food preparation?
- How do we explain our application of food-science principles to those who lack food-preparation skills?

Leadership

- What should we do to retain the nutritional value of foods from, for example, the Bread, Cereal, Rice, and Pasta Group?
- What food-preparation skills are needed to prepare foods from this group? Which of these skills do you have now? Which skills will you have to develop?

Management

- What management skills are essential to food preparation?
- What management skills do we need to select foods of maximum quality and preserve them until preparation and serving?
- What information do we need in order to apply food-science principles to food preparation?