Title: Apply basic food-science principles to food preparation.
Course: Nutrition and Wellness (19253-36) > Section: Using Science and Technology in Food Management

Application 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).

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 are needed to interpret and apply food-science principles?
- What criteria should be used to evaluate basic food-science principles in food preparation?

Leadership

- What should be done to retain the nutritional value of foods?
- What food-preparation skills are needed to prepare foods from various food groups?

Management

- What management skills are essential to food preparation?
- How can one select foods of maximum quality and preserve them until preparation and serving?