Apply basic food-science principles to food preparation.

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?