Title: (Optional) Describe food science principles in food preparation.
Course: Introduction to Culinary Arts (16051-18) > Section: Demonstrating Basic Culinary Skills

Description should include use of the following in the preparation of food products:

- Chemical reactions (e.g., leavening, caramelizing)
- Physical reactions (e.g., emulsifying, tempering, crystallizing, infusing, thickening)

Process/Skill Questions:

Thinking

- What are the definitions of physical reaction and chemical reaction? How do they compare?
- What is the difference between leavening by fermentation and leavening by acid-alkali reaction?

Communication

- How can techniques to achieve a chemical or physical reaction be communicated?
- What are safety procedures when demonstrating physical and chemical reactions?

Leadership

- What strategies are effective in demonstrating chemical and physical reactions in the kitchen?
- Why is it necessary to use a specific formula when producing a chemical reaction in a baked product?

Management

- What is the importance of incorporating specific chemical and physical reactions in food production?
- How can incorporating specific chemical and physical reactions affect a food service business bottom-line?