(Optional) Describe food science principles in food preparation.

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?