cdohs.buncombeschools.org · Web viewFood Science – The study of the nature of food and the...

1011 Food Science ndash The study of the nature of food and the principles of its

production processing preservation and packaging 2 Nutrition ndash A food component necessary to sustain life3 Proximate Analysis ndash quantitative analysis of a mixture (as food) to determine the

percentage of components Sometimes called product testing4 Objective Method ndash The first type of analytical method commonly used in the food

industry It involves the process of obtaining reliable and valid quantitative (or objective) data

5 Science ndash The systematic knowledge of natural and physical phenomena6 Colorimeter ndash A device that measures the color of foods in terms of value hue

and chroma 7 Phenomenon ndash A fact occurrence circumstance or process that can be observed8 Applied Science ndash The process of putting scientific knowledge to practical use 9 Experiment ndash A controlled situation that allows a scientist or researcher to

determine what causes a change to occur10 Formulation ndash The term for a recipe used in the food industry11 Replicable ndash Term used to describe an experiment that meets the scientific

standard of being repeatable12 International System of Units (SI) ndash 13 Mass ndash A measure of the quantity of matter14 Gram (g) ndash The mass of 1 cubic centimeter (cm3) of water at 4degC (39degF)15 Kilogram (kg) ndash The mass of 1 liter of water at 4degC (39degF)16 Weight ndash The measure of the force of gravity between two objects17 Calibrate ndash The process of adjusting a measuring instrument to a standard 18 Length ndash The distance between two points 19 Meter (m) ndash The standard unit of length in the metric system 20 Volume ndash The amount of space occupied by an object21 Liter (L) ndash A unit of fluid volume in the metric system which equals the

space in an area 1 decimeter high by 1 decimeter wide by 1 decimeter deep (1 cubic decimeter)

22 Beaker ndash A deep wide-mouthed container with a pouring lip used to hold substances during experiments and take inexact volumes measurements

23 Erlenmeyer Flask ndash A flat-bottomed cone-shaped container used to mix and hold liquids and take inexact volume measurements

24 Graduated Cylinder ndash A tall container used to accurately measure the volume of liquids to the nearest milliliter

25 Burette ndash A graduated glass tube with a control valve at the bottom used to pour an accurate amount of liquid

26 Meniscus ndash The curve at the surface of a liquid in a container 27 Celsius degree ndash A unit of temperature equal to 01 of the difference

between the boiling (100degC) and freezing points (0degC) of water 28 Scientific Method ndash A system of steps used to solve problems 29 Hypothesis ndash A possible solution to a problem based on available evidence 30 Variable ndash A factor that is being changed in an experiment31 Control ndash The standard against which all changes in an experiment are

measured 32 Variation ndash Each change that is made in an experiment

33 Data ndash Measurable facts that are collected during an experiment34 Conclusion ndash An analysis and application of data is an experiment that

answers the question how what where when or why and describes what data and observations mean

35Meta-analysis ndash When the results of several individual studies are pooled to yield overall conclusions

Laboratory Safety Guidelines

FIVE BASIC SAFETY PROCEDURES

1 Follow experimental procedures exactlya Read the entire procedure before beginningb Wash hands before and after finishingc Do not use dirty or chipped or broken equipmentd Use separate glassware for food tasting and chemical testing

2 Protect eyes skin and clothinga Tie back loose hairb Wear safety glasses goggles or face shield when heating glass

3 Handle instruments and equipment carefullya Use tongs or heavy mittens to handle hot glasswareb Cool hot glassware slowlyc Call instructor when glass is brokend Use paper towels to clean up broken glass sweep use wet paper towel to

clean small pieces of broken glasse Call the instructor if burned run cold water over the burned areaf Wear safety glasses goggles or face shield when handling strong

chemicalsg If chemicals get into eyes or on skin flush with cool running water call the

instructor immediatelyh Lab coats or aprons should be worn in all labs

4 Handle chemicals safelya Never mix chemicals unless outlined to do so in the proceduresb Never taste ingredients or substances without permission from the

instructorc Always label containers that contain chemicals or foodsd Clean up spills immediatelye Use proper disposal methods for hazardous compounds

5 Clean-up laboratory spacea Return supplies to appropriate placeb Clean and sanitize all equipment and surfaces when finishedc Put away all equipment

Food Science Lab Report Expectations

NAMEDATE

LAB TITLE

Purpose ndash State the purpose of the lab It doesnrsquot have to be long What is the point Example To test the Stretchability of different types of mozzarella cheeses

Process ndash State the steps that your group took Once again this does not have to be lengthy This is important incase you want to recreate the lab to make sure that you get consistent results you need to make sure that you followed the steps in the same order Getting in a good habit of this now will help you later in the class when we start the capstone project

Data ndash Create some type of chart with the data you collected Make sure that the chart is well labeled Otherwise it makes no sense and is useless information

SummaryConclusions ndash It is important that you DO NOT skip this part This is where you take all of the information and wrap it all up State what you learned from the lab What conclusions can be made about your data What factors could have affected your results

Foods II - Safety Quiz1 Follow experimental procedures exactly

a Read

b Wash hands

c Do not use or broken equipment

d Use separate glassware for food tasting and chemical testing2 Protect eyes skin and clothing

a _____________ loose hair

b Wear when heating glass3 Handle instruments and equipment carefully

a Use to handle hot glassware

b Cool hot glassware

c Call when glass is broken

d Use paper towels to clean up broken glass sweep use wet paper towel to clean small pieces of broken glass

e Call the instructor if burned run over the burned area

f Wear safety glasses goggles or face shield when handling strong chemicals

g If chemicals get into eyes or on skin flush with call the instructor immediately

h Lab coats or should be worn in all labs4 Handle chemicals safely

a Never mix unless outlined to do so in the procedures

b Never taste ingredients or substances without from the instructor

c Always label containers that contain or

d Clean up spills e Use proper disposal methods for hazardous compounds

5 Clean-up laboratory spacea Return supplies to appropriate place

b Clean and all equipment and surfaces when finishedc Put away all equipment

Measurement and EquipmentWord bank

Time pH Refractometer Temperature Mass Electronic scale Viscosity Ruler Thermometer Texture Colorimeter Length Color Knife and bread Stretchability Sugar content Stopwatch ForkRuler Water activity Funnel Litmus paper

Directions for each statement write the measurement and equipment needed

1 The amount of acids or bases in something

2 The distance from one point to another

3 The quantity or weight of something

4 How much something can holdhow much space something takes up

5 How much water pressure is present

6 How much sugar is present

7 The amount of elasticity before an item breaks

8 Measured in days hours minutes and seconds

9 The hue or tintshade of something

10 The way something feels and how easily it can be broken (soft chewy

crunchy etc)

11 How easily something flows

12 The heat intensity or measure of heat

Glass Stirring Rod

Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening

Beaker

Purpose To hold andor examine liquids

Erlenmeyer Flask

Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper

Thermometer

Purpose Measures temperature

Dropper

Purpose Used to dispense small amounts of a liquid

Pipette

Purpose Used to transfer and measure a small amount of liquid Test Tube

Purpose Used to mix and evaluate liquids Glass can be heated

Petri Dish

Purpose Used to culture bacteria

Graduated Cylinder

Purpose Used to accurately measure volumes of liquid

Mortar amp Pestle

Purpose Used to grind and mix substances

Beaker Tongs

Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals

Electric Balance

Purpose Used to measure mass

Microscope

Purpose To magnify an object that (usually) cannot be seen without magnification

MEASUREMENT LABA LENGTH

1 What is the basic metric unit _____________

2 Draw a line that is 7 mm long

3 Draw a line that is 7 cm long

4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must

report your answer

B MASS1 What is the metric unit ______________

2 Estimate the following masses in metric units then measure them to determine their true masses

Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)

Pencil (g) Empty Drink Can (g)

Hershey Kiss (g) Small Paper Clip (g)

Estimate Actual

Estimate Actual

Table Height (m) Door Height (m)

Large Paperclip (mm)

Kitchen Counter Height (m)

Length of textbook (cm)

Small Trash can (cm)

3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum

Individual DataOriginal Mass

Chewed Mass

Difference

Regular GumSugar Free Gum

4 Calculate the averages from your grouprsquos data

Group AverageOriginal Mass

Chewed Mass

Difference


C VOLUME 1 What is the metric unit

2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make

1 ml ______ drops 10 ml _______ drops

3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results

Name ml with liquid measuring cup

ml with dry measuring cup

D TEMPERATURE

1 What is the metric unit ___________

2 Complete the following table

Temp Scale Symbol Water

FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit

3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again

TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds

E pH

Determine the pH for the following

Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white

F Gummy Bears

Soaking Solution

Before Measurements After Measurements Comments

102

1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor

2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth

3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food

4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively

5 Appearance ndash The shape size color and condition of a product

6 Flavor ndash The combined effect of taste and aroma

7 Astringency ndash The ability of substance to draw up the muscles of the mouth

8 Aroma ndash Odor

9 Volatile ndash The property of evaporating quickly

10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose

11 Texture ndash The way a product feels to the fingers tongue teeth and palate

12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking

13 Graininess ndash A texture quality based on the size of the particles in a food product

14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart

15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure

16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability

17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products

18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer

Lab 3B ndash Taste Test Panel

Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water

PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples

Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water

Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other

class members 2 On the paper plate write the sample number beside each item so that you

remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in

your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and

flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic

5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)

Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages

Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available

4 What variables may have influenced the results How could you control these variables in future taste testing situations

5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip

Aroma (1-5)

Color (1-5)

Texture (1-5)

Flavor (1-5) Prediction Comments

Soft Drink 1Soft Drink 2Soft Drink 3

Sample Classroom Table (Correct or Not)

A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3

CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter

AVERAGE

101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis

Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis

Who uses it

Texture

Flavor

AppearanceUses ___________________

and___________________ scoring forms to assess sensory characteristics of food

Sensory analysis has the potential to be both

____________________ and _______________________

Sensory Analysis ishellip

201

1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them

2 Matter ndash Anything that occupies space and has mass

3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance

4 Element ndash A substance that contains only one kind of atom

5 Atomic Number ndash The number of protons in the nucleus of each atom of an element

6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom

7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron

8 Compound ndash A substance in which two or more elements have been chemically combined

9 Molecule ndash The basic unit of any compound

10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound

11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity

12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure

13 Energy ndash The ability to do work

14 Potential Energy ndash Energy that is stored the energy of position the measure of work done

15 Kinetic Energy ndash The energy of motion

16 External Energy ndash Energy applied to an object by another source

17 Internal Energy ndash Energy within an object

18 Mechanical Energy ndash The total kinetic and potential energy of a system

19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change

20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants

21 Exothermic Reaction ndash A reaction during which energy is released

22 Electrical Energy ndash Energy produced by the movement of electrons

23 Radiant Energy - Energy transmitted in the form of waves through space or some medium

24 Microwave ndash A low-frequency electromagnetic wave of radiant energy

25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies

26 Heat Capacity ndash The ability of a substance to absorb heat

27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat

28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion

29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions

30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air

31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance

32 Evaporation ndash The phase change when a substance changes from a liquid to a gas

33 Vaporization ndash The phase change when a substance changes from a liquid to a gas

34 Condensation ndash The phase change when a substance changes from a gas to a liquid

35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid

36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance

37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance

38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase

Questions and Answers on the Periodic Table

1 How many elements are in the periodic table

2 Describe each of the four pieces of information presented in the block below

3 Identify all of the elements that make up these common food substances

Salt (NaCl) ________________________________________

Water (H20) ________________________________________

Baking soda (NaHCO3) ________________________________________

Cream of tartar (KC4H5O6) ________________________________________

Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599

Brainstorming Physical Changes to Food

BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity

FOOD SHAPESIZE PHASE TEMPERATURE

Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice

Graphic Organizer ndash Matter Power Point

Energy amp Heat Transfer Power Point Notes

Three Ways Heat is Transferred

Conduction

Convection

Radiation

Matter

Energy (5 Types)

MatterMatterMatterMatterMatterMatterMatter

Physical Changes Power Point Notes

Physical Changes are crucial in

Physical PropertiesThermodynamics

Heat Transfer

Microwave

Physical Changes To Matter

Changing its shape or size

Changing the Temperature

Changing Phase

202

1 Ionization ndash The process of forming ions

2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions

3 Base ndash A substance that produces a surplus of hydroxide ions

4 Salt ndash A combination of acids and bases that form a compound with ionic bonds

5 Neutral - A term describing a substance that has an equal number of positive and negative charges

6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases

7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution

8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution

9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base

10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water

11 Concentration ndash A food that is reduced in volume by having part of the water removed

12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution

Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)

Acids (Information)

Bases (Information)

Effects of pH on Food

pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)

Definition of pH

-

-

-

Measurement Method ndash Litmus Paper

Measurement Method ndash Indicator Strips

Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity

Measurement Method ndash Indicator Dye

Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint

Chemical Changes Result in

1 3

Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties

2 4LAB - Elements of Chemistry Acids and Bases

PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions

Each group of students will need the following materials pH meter if available samples of these materials in a cup

1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white

Procedures

Item Predicted pH

Actual pH Conclusion

Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar

Questions1 Which of the substances tested were acids

2 Which were bases

3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results

Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry

Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil

Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form

What are the differences between each of the raw ingredients and the cooked ingredients

Ingredient Raw appearanceCooked appearance

Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice

1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten

1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes

2 Meanwhile in a large skillet cook onion in 2 T butter until translucent

3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked

4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice

LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients

3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening

Procedures

1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add

solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands

3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board

4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board

5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass

6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until

golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a

plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your

observations on the data table

Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening

Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening

Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening

Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening

Differences between five different versions of a buttermilk biscuit recipe

Recipe version

Color Taste Texture Perceived quality

Group 1

Group 2

Group 3

Group 4

Group 5

Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit

Questions

1 Which biscuit was the best Describe why

2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit

3 What is the function of buttermilk in the recipe

201 Learning Questions

What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer

202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food

301

1 Surface Tension ndash The force between molecules at the outside edge of a substance

2 Free Water ndash Water that is easily separated from food tissues

3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches

4 Hydrate ndash Any chemical compound that is loosely bound with water

5 Anhydrous ndashFree from water

6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature

7 Hydrated ndash Full of water

8 Contaminant ndash Anything that makes a substance impure or unsuitable

9 Pollutant ndash Anything that makes a substance impure or unsuitable

10 Solution ndash A homogeneous mixture of one material dissolved in another

6 Nutrient Groups PowerPoint Notes

Six Nutrient Groups

1

2

3

4

5

6

Carbohydrates Lipids

Protein Water

Vitamins amp Mineral(We will discuss these in more detail later)

Two Forms of Water PowerPoint Notes

Bound Water Free (or Unbound) Water

Definition

Examples

Water Quality PowerPoint Notes

Anything added to water can change its _____________________ or ________________

Amount of change depends on the amount of the ________________ in _______________

Changes include Substances commonly in water

Effect of Minerals on Water Effect of Salt amp Sugar on Water

Functions of Water PowerPoint Notes

Heat Medium Universal Solvent

Water WorksheetSome answers may be 2 words Spaces do not count in the letter count

USE TEXTBOOK ndash Chapter 7

1 A substance other than water (8 letters)

2 A food component necessary to sustain life (8 letters)

3 Anything that makes a substance impure or unsuitable (11 letters)

4 A bond within a molecule in which there is an equal sharing of electrons (20

letters)

5 Water that is easily separated from food tissues (9 letters)

6 The measure of the partial water pressure over a food as compared to the vapor

pressure over pure water a given temperature (13 letters)

7 The force between molecules at the outside edge of a substance (14 letters)

8 Full of water (8 letters)

9 Between molecules (14 letters)

10 The force of the weight of gases in the air pressing down on a surface (19 letters)

11 Free of water (9 letters)


13 A bond within a molecule in which there is an unequal sharing of electrons (17

letters)

14 An attraction of the positively charged hydrogen atom of one molecule toward the

negative end of another molecule (12 letters)

15 Water that is tied to the structure of large molecules like protein and starches (10

letters)

16 Any chemical compound that is loosely bound with water

17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6

Water is considered the ______________ _____________ (extra credit for explaining the code)

Lab Water Content in Foods

Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the

dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final

mass to determine the water content in grams5 To determine the water content percentage

Final massinitial mass

Water Content in Food

Water content (grams)

Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions

1 Why is accuracy in measuring important in food technology

2 How does the water content of foods affect the quality of the food

3 Which sample had the greatest water loss and explain why

Lab Water in Hot Dogs

Equipment amp Supplies Needed

Student Directions

DAY 11 Record the calories fat grams and protein in

each hot dog variation from the nutrition labels on the packages Record the cost

2 Dice frac12 of each type of hot dog and mass the hot dog pieces

3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled

4 Panfry the remaining hot dogs until plump and lightly browned

5 Try a sample of each type of hot dog (Just a bite)

6 Record observations of flavor texture and appearance

DAY 21 After 24 hours in the dehydrator carefully

remove the tray 2 Mass the hot dog and record mass for all

types

Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator

Hot dogs of various varieties

You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog

Data Table - Identification Brand and Type

Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4

Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4

Calories per Serving Grams of fat per serving Grams of Protein per Serving

Cost per Hot dog

Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4

Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost

Percentage of Water in Hot Dog

Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4

Flavor

Texture

Appearance

Questions

1 Which type of hot dog had the highest water content

2 Which type of hot dog had the lowest water content

3 What relationship if any was there between the water and fat content in the hot dogs

4 What relationship if any was there between the water content and the cost of the hot dogs

5 Which hot dogs had the best flavor and texture

Lab Effect of Substances in Water on Quality of Flavored Drinks

Equipment Needed Student Directions

7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water

8 Taste each sample and record findings on the data table provided

9 Between each sample take a sip of water to clear the palate

10 Answer the following questions below

4 packets of regular not artificially sweetened kool-ade or other powdered beverage

unflavored carbonated watertap waterbottled waterwell water (sample if possible)

Data Table ndash Affect of Substances in Water on Quality of Soft Drinks

Soft Drinks Taste Odor Overall Quality

Sample 1

Sample 2

Sample 3

Sample 4

Questions

1 Which flavored drink did you prefer

2 Why did you prefer this flavored drink

3 What qualities did you like in this flavored drink

4 Which flavored drink was your least favorite Why

5 What qualities were absent in this flavored drink

Sugar

1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y

2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars

3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature

4 Fructose ndash A monosaccharide that is found widely in fruits and honey

5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans

6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants

7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk

8 Ribose ndash A sugar that contains only five carbons

9 Disaccharide ndash Two monosaccharides joined together

10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule

11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt

12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk

13 Dextrose ndash The name for glucose used by the confectionery trade

14 Solubility ndash The ability of a solute to dissolve in a solvent

15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat

16 Glycogen-Multibranched chains of glucose

17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy

Sugar PowerPoint Notes

Sugar is the most simple also called a

Sugar is composed of three elements The Basic Structure (chemical) is

1

2

3

Two Types of Sugars

Monosaccharides Disaccharides

Types of Monosaccharides Types of Disaccharides

1 1

2 2

3 3

Functions of Sugar in Food PowerPoint Notes

Functions of

Sugar in Food

LAB The Effect of Sugar on Yeast Fermentation

Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure

Procedure

1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups

2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup

3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which

sample has sugar5 Record what each of the samples look and smells like on

the data table6 Cover samples with plastic wrap and put them

somewhere warm but not hot Next to a warm stove or oven would be a good place

7 Check the samples after 5 minutes and record observations on the data table

8 Check the samples again after 5 minutes and record your observations on the data table

9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation

Supplies

1 package dry yeast1 cup warm watergranulated sugar

Data Table ndash The Effect of Sugar on Yeast Fermentation

SAMPLES 0 minutes 5 minutes 10 minutes

Yeast with Sugar

Yeast Only

Questions

1 Did one of the samples show more fermentation If so which sample

2 Why did this sample show more fermentation

3 How did the samples change over the 10 minute time period

4 How does sugar contribute to the fermentation of yeast

5 How did the water act as the universal solvent in this experiment

Complex Carbohydrates

1 Polysaccharide ndash A molecule that consists of many sugar units

2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains

3 Amylose ndash Starches that have glucose units linked in a line

4 Amylopectin ndash Starches that have a branched structure

5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible

6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids

7 Gelatinization ndash Thickening a liquid with starch while heating

8 Slurry ndash An uncooked mixture of water and starch

9 Paste ndash A thickened mixture of starch and liquid that has very little flow

10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another

11 Retrogradation ndash The firming of a gel during cooling and standing

12 Syneresis ndash Water leaking out of a gel in storage

13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes

14 Opacity ndash The degree to which an object blocks light

15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means

16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown

17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present

Complex Carbohydrates PowerPoint Notes

Complex carbohydrates are ___________________________ linked together called

Found in

4 Types of Complex Carbohydrates

StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in

CelluloseMany ________ units bonded together

GumsSoluble ___________ Function

1

2

Examples

PectinsSoluble _______________Naturally occurring in __________

Produce strong ________ such as _________ and ___________

Functions of Complex Carbohydrates PowerPoint Notes

________________

________________ ________________

Starch

Pectins

Cellulose

Gums

Physical Properties of Starch PowerPoint Notes

3 Functions of Complex

Carbohydrates

Binding agents hold _____ or more products together

Tow Examples

o ___________________

Binds ____________ to vegetables and meat

o ____________________

Binds cocoa in chocolate milk

______________ Ice cream

Thickens liquidso First heat to________thickening

power Gelatinization o Allows starch molecule to _____ and

______ water o Starch loses thickening power with

an _________ of heat and ________o Salt and __________ compete for

water and interfere with gelatinization

Starch - _________ Pectins ndash used to thicken or ____ jams

and jellies

Five Properties to consider when

choosing a starch for food preparation

Firming of a gel during _________ and standing o Amolyose-amylose

bonding o Desirable when

forming a gel o Undesirable when

gel cracks upon standing ndash such as cracks in a ____________

Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________

_________ - water leaking from a ______ due to prolonged storage

Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______

Translucency o How much _________ can pass through an object

Cornstarch _______________ arrowroot

Good for __________ sauces pie __________s and

Consider type of ___________

o Gritty vs ___________ texture

o ____________

Resistance of a ___________ to ________

Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______

____________ vs ____________

The ability of a _____________ mixture to remain ____________ over time and ___________ changes

Freezing

Heating

- Waxy _________ starch

- ____________

- ____________

Lab Characteristics of Starch

Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer

Procedure

Part I 1 Crush the starch with a pestle in a mortar until

very fine 2 Place a small amount of starch on a slide and

examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5

3 Add a drop of water on a second slide and examine under the microscrope Record observations

Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-

mL beaker 3 Add 200 mL more water and stir with a glass

rod 4 Heat on a range over moderate heat (5) until

the mixture comes to a boil that cannot be stirred down

5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture

6 Lift the ring allowing the starch mixture to flow for 1 minute

7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table

Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet

Data Table ndash Characteristics of Starch Appearance under Microscope

Appearance under microscope with water

Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

1 What starch has the smallest particles

2 What starch has the greatest thickening power in a hot liquid

3 Which starches produce a translucent gel

LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod

Procedure 1 Wash the fruit The apple and pear should eb cored

The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor

2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)

3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp

4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B

5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved

6 Wash the glass rod and let the mixture stand 20 minutes Record your observations

7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations

8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a

time down the sink with hot water

Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)

NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts

Questions

1 Which fruits contain the most pectin

2 Which fruits contain the least pectin

3 What procedures will help low-pectin fruits form jams and jellies

Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel

2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end

3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites

4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached

5 Sterol ndash A complicated molecule derived or made from lipids

6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms

7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain

8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain

9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain

10 Fat ndash A lipid that is solid at temperature

11 Oil- A lipid that is liquid at room temperature

12 Melting Point ndash The temperature at which a lipid is completely liquid

13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level

14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats

15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state

16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor

17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body

18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)

19 Lipoprotein ndash A cluster of lipid and protein molecules

Lipids PowerPoint Notes

Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)

Lipids have a __________ feel

Lipids

____ do

____ do not

provide structure to foods

(check one)

Examples

3 Types of Lipids

Glycerides

Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid

________________ - have _____ fatty acids

- Mono- and diglycerides are partially soluble in water

- Added to ___________ foods to prevents ___________

- Important in ________ industry

__________________ - have ______ fatty acids

Phospholipids

- A glycerol with _____ fatty acids one acid that contains a __________

o Phosphorus

containing acid _________ in water

o Fatty acids are _________ in water

- Structure allows phospholipids to mix with both

- __________ and ______-based substances

o Used in the ______ industry as an emulsifier

o Lecithin in ____________is an

Sterols

Complex _____________ made from _________ acids

Cholesterol

- Found in __________ - based foods

- Not found in _______-based foods

Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state

Fats Oils Hydrogenation

Unsaturated fatty acids

Solid at _______ temperature

_________ at room temperature Increase

hydrogen ________ content to turn _______ to __________

Saturated Fatty acids High in

_________

Fatty acids

_________ in unsaturated fatty acids

Characteristics of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

SOLIDIFICATION POINT

Lipids in a mixture ___________ at different

____________________Solidification point Temperature at which all

lipids in a ___________ are

in a _________state

Lipids _____________

rather than ___________

RAPID DETERIOTRATE

Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with

SOLIDIFICATIONS vs MELTING POINT

If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures

ExamplesSaturated fats will state to solidify _______

Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more

MELTING POINT

Lipids ____________ have a specific melting point

Mixture of _____________

Saturated vs unsaturated fatty acids in lipids =

____________ melting points

NONPOLAR MOLECULES

Lipids molecules are _____________Water molecules are ____________

Polar and nonpolar molecules-___________ attract dissimilar molecules

-This is why oil (nonpolar)

Functions of Lipids in Food PowerPoint Notes7 Main Functions

Transfer Heat

-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame

Smoke Point

Point at which ______ begins to smoke

Safflower - ____ Soybean - _______

Corn - _______ Peanut - ________

Olive Oil - _____ Shortening - _____

Tenderize

Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product

Aeration

Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________

Enhance Flavor

Desirable flavors_____________ amp ____________

FlavorlessWanted for _________ and ____________ oil

Lubricate

Lubricates food components

-_________ to chew ____________

mouth feel and makes foods seem more

Liquid in Emulsions

Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples

RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______

LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads

Procedure 1 Combine the flour baking soda and salt in a mixing

bowl2 Cream your assigned fat with the brown sugar and

granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute

3 Add the egg and vanilla and mix on low speed until blended

4 With a wooden spoon stir in the flour mixture until all flour has been moistened

5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased

cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate

the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and

grams of total and unsaturated fat for each fat variation

Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips

Data Table ndash Observation of Cookie Variation Flavor Color Texture

K 1 ndash Shortening

K 2 ndash Vegetable Oil

K 3 ndash Butter

K 4 ndash Stick MargarineK 5 ndash Tub Margarine

Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of

Unsaturated FatK 1 ndash Shortening


K 3 ndash Butter


Questions

1 Which cookie was the best Why

2 Describe the appearance of the different cookies

3 Describe the texture of the different cookies Why do you think that the textures were the way that they were

LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner

Procedure 1 In the data table record the price per pound of all

the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL

beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the

water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs

Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into

each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and

cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side

9 Taste a bite of each type of burger Record observations of taste texture and appearance

Day 21 Carefully lift the hardened fat off the top of the

water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also

record the masses of the other variations4 Calculate the percent fat content for each and

record it in the data table (Mass of the fat divided by the mass of meat before cooking

Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper

Data Table ndash Cost amp Taste Variation Cost per

Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey

Data Table ndash Fat Variation Fat (in grams) Percentage Fat

K 1 ndash Ground Beef

K 2 ndash Ground Chuck

K 3 ndash Ground Round

K 4 ndash 93 Lean Beef

K 5 ndash Ground Turkey

Questions

1 How did the fat content and price relate

2 Which meat had the best taste Why did you prefer this meat

Proteins

1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group

2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet

3 Complete Protein ndash A food that contains all eight essential amino acids

4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth

5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins

6 Casein ndash A hydrophobic globular protein found in milk

7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals

8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color

9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound

10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound

11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds

12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots

13 Gluten ndash The network of elastic protein strands that give bread dough its structure

14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins

15 Albumin ndash A protein found in egg whites and milk

16 Collagen ndash A protein in connective tissue

17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked

SKIP PAGE FOR CHEESE LAB

Proteins PowerPoint Notes

Composed of Primary sources of

___________________________ are

______________________________

Structure

Basic unit is an _______________

Dipeptide Polypeptide

Protein QualityComplete Proteins Incomplete Proteins

Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation

Functions of Proteins PowerPoint Notes

Functions of

Proteins

Form Gels

EmulsifiesTexturizes

Produces Foams

Develops Gluten

LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders

Procedure Part I

1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in

a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg

whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and

after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved

in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed

6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap

7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes

8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes

Part II1 While the egg form in Part I is sitting for 20 minutes separate

a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2

mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam

is stiff enough to hold a soft peak Record the length of the time the egg white was beaten

4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam

5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes

Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice

6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes

Data Table ndash Part I

VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam

Leakage After 10 Minutes


K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar

Data Table ndash Part II

Variation Time egg was beaten

Height of Foam



K 1 ndash Cream of TartarK 2 ndash Salt

K 3 ndash Egg Yolk

K 4 ndash Water

K 5 ndash Lemon Juice

Questions

1 When should you add sugar for the best volume in an egg white foam

2 What types of ingredients will increase egg white foam

LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon

Procedure Part I

1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl

2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture

Stir with a spoon until the flour is absorbed and the dough forms a ball

4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface

5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups

6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)

7 Measure the length of the dough from one end to the other Record the measurement in the data table

8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information

Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water


Variation Appearance Texture

Length when rips

Length once torn

into 2 sections

High or Low Gluten

in FlourK 1 ndash Whole WheatK 2 ndash All Purpose

K 3 ndash Cake Flour

K 4 ndash Bread FlourK 5 ndash Corn Flour

Questions

1 Which dough ball stretched the farthest

2 Which dough ball stretched the least

3 Which flours will form the most gluten

4 How can you apply this information to bread production

Vitamins amp Minerals

1 Vitamin ndash An organic compound that is needed in small amounts in the diet

2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils

3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids

4 Retinol ndash The active form of vitamin A found in animals and humans

5 Beta-Carotene (β-carotene) ndash the precursor for retinol

6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day

7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day

8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing

9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population

Vitamins amp Minerals PowerPoint NotesVitamins

Fat-Soluble Vitamins

Water-Soluble Vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals

Calcium amp Phosphorus

CalciumFound in

Phosphorus Found in ________ foods

Sodium Chloride Potassium

Functions amp SourcesSodium amp chloride = table salt

-

-

-

Potassium found in all fresh food

-potassium chloride = ______

Iron

Function

-

-

Found in

Vitamin C helps________ iron

Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in

Functions of Vitamins amp Minerals in Food

Functions

Enrichment Fortification Food Additive

Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins

amp MineralsSpecific Effects of Processing

Additives

Enrichment

Fortification

LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point

Equipment BeakersPipets5 Test Tubes test tube rack

Procedure Part I

1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color

Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this

to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution

Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper

5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube

6

Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper


Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -

Questions

1 Which juice had the highest amount of vitamin C

Chapter QuestionsUse the textbook for reference

Chapter 8

1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar

Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture

Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking

Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation

Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed

foods

302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food

Enzymes

1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction

2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction

3 Substrate ndash A substance on which an enzyme acts

4 Active Site ndash The location where an enzyme attaches to a substrate

5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur

6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity

7 Electrolyte ndash A positively or negatively charged ion in solution

8 Oxidase ndash An enzyme that reacts only in the presence of oxygen

9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen

Chapter 12 ndash Enzymes

1 A protein that starts a chemical reaction without being

changed by the chemical reaction is a(n) _

2 A(n) _ _ is a substance that starts a reaction between

substances without being affected by the reaction

3 __ is the energy needed to start a reaction

4 A(n) __ is a substance on which an enzyme acts

5 The location where an enzyme attaches to a substrate is the

_ _

6 The substance that must be present for an enzymatic

reaction to occur is called the __

7 The system for naming enzymes is known as __

8 _ is briefly plunging food into boiling water to stop

enzymatic activity

9 A(n) __ is a positively or negatively charged ion in

solution

10 Any substance that will prevent an enzyme-substrate

complex from forming is a(n) _ _

11 To _ _ a food is to soak it in flavorful liquid

12 A color change that occurs when the enzyme polyphenol

oxidase reacts with oxygen is called _ _

13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen

Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both

Enzyme Protein

1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose

PowerPoint NotesEnzymes

Overview Key Functions in Enzymes

Naturally-Occurring Enzymes Factors that Affect Enzyme Activity

Water Availability Amount of Substrate

Denaturation of EnzymesEnzymes are ____________

Denaturation

-

-

Enzymes are denatured by

-

-

-

-

Enzyme DenaturationHeat pH

Salts Enzyme Inhibitors

Enzyme ActivityPositive Effects Negative Effects

Make Food Easier to Eat Enzymatic Browning

Preserve Food

Improve flavor quality or appearance Spoilage

Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board

Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution

3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)

SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates

Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)

Apple Banana5 Min 10 Min 20

Min 5 min 10 min 20 min

Control Control

Lemon Juice Lemon Juice

Vinegar Vinegar

Water Water

Sugar Solution Sugar Solution

FruitName

Lemon Juice

Ascorbic Acid

CONTROL Sugar Solution

Vinegar Water

Ascorbic Acid Ascorbic Acid

Pear Potato5 Min 10 Min 20


Control Control


Vinegar Vinegar

Water Water



Turnip 1 What was the purpose of the various solutions

2 Which Solution did the best job of preventing enzymatic browning

3 When might each of these solutions be used in food preparation

5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals

1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme

reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor

characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human

hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous

vegetables

9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals

10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions

11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring

12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring

13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits

and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly

different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods

and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a

health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits

PhytochemicalsUse TEXTBOOK chapter 14

Use the definition below to help you choose the correct terms to fill in the word puzzle

1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __

1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process

13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen

PhytochemicalsDefinition amp Benefits

Seven Families of PhytochemicalsSeven Families Characteristics

1 Allyl Sulfides 4 Indoles

2 Carotenoids 5 Phenolic Acids

Subgroup ndash Carotenes Subgroup ndash Polyphenols

Subgroup ndash Xanthophylls 6 Saponins

3 Flavonoids 7 Terpenes

Subgroup - Isoflavones Best Source of Phytochemicals

401 ndash Food Additives amp Substitutions

Vocab

1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat

2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose

3 Acesulfame K ndash An organic salt used as an artificial sweetener

4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar

5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums

6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency

7 Simplesse ndash The trade name of a fat substitute made from protein

8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories

Additives PowerPoint Notes

Definition

Two Classifications of AdditivesI

n te n t i ona l

Inc i d e n t a l

Additives are legally allowed when

Two Functions of Additives1 2

Approximately

intentional

food additives in _

major groups

T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants

Sequestrants Surface Active Agents

Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch

Modifiers

Buffers Acids and Alkalies

Food Colors

Food Substitutes Nutritional additives

Flavoring Agents Miscellaneous Additives

Food Substitutes

Food Substitutes

Also known as ndash

Typically designed to reduce caloric content while mimicking functional properties such as

-

-

-

-

SUGAR SUBSTITUTES

FAT SUBSTITUTES SALT SUBSTITUTES

Lab Non-Nutritive Sweeteners or Sugar Substitutes

Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [

The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners

EquipmentDisposable small cups1 pitcher per group

SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers

SUMMARIZE

Procedure

1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water

Bring the water to a boil over high heat Allow to boil 60 seconds

3 Pour hot tea over sweetener Stir to allow sweetener to dissolve

4 Add cold water to fill pitcher Stir well5 Sample all

the different teas Have a cracker in between samples

6 Complete data table

Data Table ndash Non-Nutritive Sweeteners or Sugar

Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest

Sweetener

Taste compared to sugar

Aftertaste compared to surgar (none is preferred)

Cost per serving ndash

compared to sugar

Comments amp Thoughts

SUGAR ndash control

Questions

1 Which sweetener did you prefer

2 Which sweetener did the class prefer

3 Which sweetener is used most often by you

4 Rank the sweeteners by cost Rank the sweeteners by class preference

Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix

Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream

Procedure

1 Start with the original version of a product Sample and rate each

2 Rank each on a scale from 1-5 with 1 being the lowest and

5 being the highest

Data Table ndash Fat Substitues

Taste Aftertaste

Consistency

Appearance

Overall Opinion of item

Comments

OriginalPotato ChipsFat FreeChips

Original IceCream

Fat Free IceCream

Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why

READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)

402 ndash Government Regulations

1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food

2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product

3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage

4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging

5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists

6 GRAS List ndash A list of all food additives that are generally recognized as safe

7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines

8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals

9 Preservative ndashA substance added to food to prevent or slow spoilage

10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food

11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables

12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol

13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing

14 Humectant ndashA food additive that is used to help products retain moisture

15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour

16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture

Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)

2 Key Government Agencies

-

-

-

US Department of Agriculture(USDA)

Food Additive ApprovalAdditive Guidelines Six Step Approval Process

Other Concerns

GRAS List and Delaney ClauseGRAS List

-What does GRAS stand for

-1958-

1969-

-

GRAS List Classifications

Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause

-Food Drug and Cosmetic Act

-Delaney Clause which is in the Food Drug andCosmetic Act states

Delaney Clause Controversy

Problem

Possible Modification

The Delaney Clause Research

Use the internet or the textbook to answer these questions

1 What is the Delaney Clause

2 What is the purpose of the Delaney Clause

3 What are the pros of the Delaney Clause

4 What are the cons of the Delaney Clause

5 What is the GRAS list

6 What is the purpose of the GRAS list

7 What are the pros of the GRAS list

8 What are the cons of the GRAS list

9 Do you believe these additive regulations protect our food supply Why or why not

Learning Questions401

1 What are the two classifications and examples of additives used by the food industry

2 What are the two functions of food additives

3 What are the primary food substitutes used for in the food industry

4021 Which government agencies oversee

additives regulations2 What is the process for additive

approval3 What other than safety does FDA

consider when approving an additive for use in the food industry

4 What is the GRAS list and the five classifications

5 What is the Delaney Clause and why is this important

50 Vocab

1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food

to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food

5 Risk Factors1 2 3

4 5 Control Risk Factors

MicrobiologyMicrobiology ishellip

Three Roles of Microorganisms1

2

3

Contaminated Food

Pathogen Spoilers

Beneficial

Five Major Groups of Microorganisms

5 Groups

1

2

3

4

5

1 2

3 4 5

Control MeasuresControl

MeasuresHurdle

ConceptControlling Water Activity

Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function

Common Chemical Preservatives

Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns

TCS FoodsDefinition Conditions

for Bacterial Growth

FAT TOMF = Food A = Acidity

T = Temperature

T = Time

O = Oxygen M = Moisture

FermentationFerment

ationWhat is it By-

Products

Starter Culture

Uses in the Food Industry

End Product

Raw Ingredi

ent

Starter

Culture

Yeast Bacterial Mold

Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal

Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes

60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours

30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚

Is this enough bacteria to cause foodborne illness

Classify Microorganisms

Fill in this chart during class presentation

GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast

Lab Factors Affecting Yeast Growth

PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast

Explain the Purpose in your own words

Equipment amp Supplies

Directions

Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar

1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers

15 mL salt4 Balloons

(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes

Data Table Observations

5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions

1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know

3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking

600

1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system

2 Food Intolerance ndash Adverse reaction to food not involving the immune system

3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins

4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines

5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products

6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible

Non-Microbial HazardsBiological Hazards

Seafood Toxins

Plant

Fungal

Physical Hazards

Food Allergen LabelingAllergens are listed

__________________________________

__________________________________

__________________________________

The top 8 allergens which account for 90 of all documented food allergens are

These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled

What is included on the label

What foods are not labeled

HACCPWhat is HACCP Prerequisite Programs

-

-

-

-

Focus on employees facilities and equipment Examples of prerequisite programs include

-

-

-

-

-

-2 Determine CCPs 3 Establish Critical Limits

-

-

-

-

Examples of critical limits are

5 Establish Corrective Actions

6 Verification Procedures

-

-

-

-

Four phases needed for HACCP plan

1

2

3

4

600 Learning Questions601

1 What are the classifications sources examples and effects of non-microbial food hazards

2 What is the law regulating allergy labeling Why is this important to individuals and to food processing

3 What are the eight classifications of food allergies and the effects on food labeling

4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements

6021 Who is responsible for protecting

the US food supply2 What is the difference between

ldquoFood Defenserdquo and ldquoFood Safetyrdquo

3 What is the effect of not having a food defense plan in place such as the ALERT initiative

4 What is HACCP

700

1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption

2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions

3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP

4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards

5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political

6 Organic Farming ndash The form of

agriculture that relies on techniques such as crop rotation green manure compost and biological pest

control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms

DistributionDistributionTarget Market

State the __________ and __________ of that target market

State how your product will ________ the needs or wants of your target market

State where you ________________ will expect to ___________ your product

State ________- you will be ________ your product in a timely manner

Survey of Sales

State how your will _____________

customers to __________ the __________ of the product

State how __________ you will be ________ on the sale of each item

Estimate the ________ you will be making on each production run

State how ____________ will be received Farm to Table

Farm

Good Agricultural Practices (____________)

12345678

Food Processing

Good Manufacturing Practices ndash

Standard Sanitary Operating Procedures ndash

HACCP - Food Service ndash HACCP

HACCP ndash

A HACCP plan is needed if an establishment

-----

Home ndash Four Steps to Fight Bac

1

2

3

4

Fight BAC ndash National food safety campaign targeting consumers

Conventional vs Organic Food ProductionConventional Food

ProductionOrganic Food Production

Most farms in the US use _______________ production practices

Use synthetic chemicals such as

How does it get from Farm to Table

Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS

Organic Produce Quick Write

Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons

why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods


1 What is ldquofarm to tablerdquo as it relates to food production systems

2 What is the effect of distribution on the food industry

7021 What are the differences

between organically- and conventionally-produced foods

2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste

Organic vs Conventional

Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

1 Examine the packages Are there any obvious nutritional differences

2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only

3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims

4 What percentage of groceries at your house would you estimate are organic

800

1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products

2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal

3 Genetically Engineered Plant

Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits

4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding

5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions

6 Ethical Claims ndash are about ethical values Ethical claims

set forth what is good to do and what is bad to do in general

Ethical vs Empirical amp Biotech Labeling

Empirical vs EthicalEmpirical =

What are ethics

The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true

Ethical Concerns of Biotechnology

Labeling Laws for Biotech Foods Designed to help consumers

make informed buying decisions

The _______________________ and ___________________ require some foods derived from biotechnology be labeled

Why US opposed to labeling Labeling required in the US

for ________________________________________

Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________

Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe

Suggestions for Labeling The US has supported the

idea of _______________________ labeling

Allows the market to address consumer choice rather than the government regulating choice

BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

Web Activity Genetically Engineering a Crop

In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods

1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right

corner3 Read the paragraphs and then click on the selective breeding tutorial Try the

activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of

the foods and answer the following questions

Questions

1 What are some GM modifications involved with pizza

2 What are some modifications involved with coffee

3 What are some modifications involved with rice and fish (sushi)

4 What are some modifications involved with corn

5 What are some modifications involved with bananas

6 What are some modifications involved with other fruits

7 What are some modifications involved with flowers

8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection

Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit

Should DHMO Be Allowed in Public Schools

801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry

802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical

claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology

900

1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life

2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat

3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an

alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms

by ozone a gas produced by exposure of oxygen molecules to high electric voltage

6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher

7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods

8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms

9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity

10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms

11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth

12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth

13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers

14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food

15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating

16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure

17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water

18 Concentrate ndash A food that is reduced in volume by having part of the water removed

19 Concentration ndash Removing a portion of the water from a food product Foldables ndash

Thermal Preservation

Definition

Blanching Commercial Sterilization

Pasteurization Sterilization

Dehydration Concentration

Refrigeration Freezing

Non-Thermal Preservation

Definition

Irradiation Ohmic Heating

OzonationHigh

Pressure Processing


1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life

of food3 What is non-thermal preservation

9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages

9031 What steps does one take to get a new food product to market

Tamper Evident Devices PowerPoint NotesDefinition Other Considerations

Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging

Enclosing food to protect food from

________________ or _______________From

-

-

-

1

2

3

4

5

6

Food Packaging MaterialsTYPE EXAMPLES

Metals

Glass

Paper

Plastics

Packaging Films Laminates

FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers

Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve

changing the

___________________ that surrounds food

to _____________ the shelf life

Reduced oxygen packaging (______)

provides an atmosphere that has little of

no __________ in the environment

surrounding the food

Three types of ROP are

1

2

3

Controls the ______________ of ____________

inside the package

Used with

Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen

_______ or _______ before the container is

sealed

Use with

from inside the packaging environment

Used with

Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on

- -

- -

LAB Concentrating Soup StockEquipment

250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons

Procedure1 Pour assigned stock into 250-mL

beaker 2 Bring the stock to a boil over high

heat 3 Use a small ladle to remove

approximately frac12 teaspoon of stock per lab member

4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful

5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table

6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7

7 Cool and taste a sample and conduct a second taste test

8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes

9 Conduct a third taste test10 Heath the stock left in the

beaker until only about 15 mL remains This will take

Supplies

150 mL (23 cup) canned chicken beef or vegetable stock

approximately 5 more minutes

TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL

2 ndash 75mL

3 ndash 35mL

4 ndash 15mL

1 What changes did you observe in the flavor of the stock as the volume has reduced

2 What changes did you observe in the color of the stock

3 What changes did you observe in the mouthfeel of the stock

LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker

Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND

IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-

mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink

count how many remain floating and subtract from 50 Record on data table

6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this

information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in

a 100 mL beaker Label and place on table in front of classroom

10 Note the appearance of the brine Compare the different brands record on data table

11 Obtain unit cost information and add to table 12 Compare the data from each group

SuppliesCanned Peas 200-mL salt solution Paper Towels

Group Data Kitchen 1 Kitchen 2

Brand Sank Broken Brand Sank Broken

Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken

Kitchen 5Brand Sank Broke

AVERAGES Brand of

PeasNumber that

SankNumber with Broken Skins

Appearance of Brine Unit Cost

QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least

2 Which brand had the most with broken skins Which had the least

3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain

4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain

5 Which seemed to be the highest quality peas Explain why

6 Were the most expensive the peas that also seemed to be the highest quality Explain

Questions

33 Data ndash Measurable facts that are collected during an experiment34 Conclusion ndash An analysis and application of data is an experiment that

answers the question how what where when or why and describes what data and observations mean

35Meta-analysis ndash When the results of several individual studies are pooled to yield overall conclusions

Laboratory Safety Guidelines

FIVE BASIC SAFETY PROCEDURES

1 Follow experimental procedures exactlya Read the entire procedure before beginningb Wash hands before and after finishingc Do not use dirty or chipped or broken equipmentd Use separate glassware for food tasting and chemical testing

2 Protect eyes skin and clothinga Tie back loose hairb Wear safety glasses goggles or face shield when heating glass

3 Handle instruments and equipment carefullya Use tongs or heavy mittens to handle hot glasswareb Cool hot glassware slowlyc Call instructor when glass is brokend Use paper towels to clean up broken glass sweep use wet paper towel to

clean small pieces of broken glasse Call the instructor if burned run cold water over the burned areaf Wear safety glasses goggles or face shield when handling strong

chemicalsg If chemicals get into eyes or on skin flush with cool running water call the

instructor immediatelyh Lab coats or aprons should be worn in all labs

4 Handle chemicals safelya Never mix chemicals unless outlined to do so in the proceduresb Never taste ingredients or substances without permission from the

instructorc Always label containers that contain chemicals or foodsd Clean up spills immediatelye Use proper disposal methods for hazardous compounds

5 Clean-up laboratory spacea Return supplies to appropriate placeb Clean and sanitize all equipment and surfaces when finishedc Put away all equipment


NAMEDATE

LAB TITLE






a Read

b Wash hands



a _____________ loose hair





























crunchy etc)



Glass Stirring Rod


Beaker


Erlenmeyer Flask


Thermometer


Dropper


Pipette



Petri Dish


Graduated Cylinder


Mortar amp Pestle


Beaker Tongs


Electric Balance


Microscope







report your answer






Estimate Actual

Estimate Actual








Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions


NAMEDATE

LAB TITLE






a Read

b Wash hands



a _____________ loose hair





























crunchy etc)



Glass Stirring Rod


Beaker


Erlenmeyer Flask


Thermometer


Dropper


Pipette



Petri Dish


Graduated Cylinder


Mortar amp Pestle


Beaker Tongs


Electric Balance


Microscope







report your answer






Estimate Actual

Estimate Actual








Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions


a Read

b Wash hands



a _____________ loose hair





























crunchy etc)



Glass Stirring Rod


Beaker


Erlenmeyer Flask


Thermometer


Dropper


Pipette



Petri Dish


Graduated Cylinder


Mortar amp Pestle


Beaker Tongs


Electric Balance


Microscope







report your answer






Estimate Actual

Estimate Actual








Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions















crunchy etc)



Glass Stirring Rod


Beaker


Erlenmeyer Flask


Thermometer


Dropper


Pipette



Petri Dish


Graduated Cylinder


Mortar amp Pestle


Beaker Tongs


Electric Balance


Microscope







report your answer






Estimate Actual

Estimate Actual








Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions

Glass Stirring Rod


Beaker


Erlenmeyer Flask


Thermometer


Dropper


Pipette



Petri Dish


Graduated Cylinder


Mortar amp Pestle


Beaker Tongs


Electric Balance


Microscope







report your answer






Estimate Actual

Estimate Actual








Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions






report your answer






Estimate Actual

Estimate Actual








Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions



Chewed Mass

Difference




Chewed Mass

Difference




1 ml ______ drops 10 ml _______ drops




D TEMPERATURE




FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions


FreezesWater Boils

Room Temperatur

e

Body Temperatur

eMetric

Fahrenheit



E pH



F Gummy Bears

Soaking Solution


102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions

102








8 Aroma ndash Odor

























Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions





















Aroma (1-5)

Color (1-5)

Texture (1-5)




A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3


AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions

AVERAGE



Who uses it

Texture

Flavor




____________________ and _______________________


201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions

201











































Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions



























Salt (NaCl) ________________________________________

Water (H20) ________________________________________



Sugar (C12H22O11) ________________________________________

Ethanol C2H5OH) ________________________________________

Oxygen8O

1599




Watermelon

Milk

Ice cream

Bread

Solid shortening

Peanuts

Carrots

Sugar

Meat

Fruit Juice




Conduction

Convection

Radiation

Matter

Energy (5 Types)





Heat Transfer

Microwave




Changing Phase

202














Acids (Information)

Bases (Information)



Definition of pH

-

-

-







1 3






Procedures

Item Predicted pH




2 Which were bases







Chemical change

Onion

Meat

Cabbage

Carrots

Broccoli

Mushroom

Quick Fried Rice








Procedures















Recipe version


Group 1

Group 2

Group 3

Group 4

Group 5


Questions







301












Six Nutrient Groups

1

2

3

4

5

6


Protein Water




Definition

Examples














letters)











letters)




letters)











Water content ()

Apple slices

Strawberry Slices

Banana Slices

Grapes

Questions






Student Directions










types








Cost per Hot dog





Flavor

Texture

Appearance

Questions
















Sample 1

Sample 2

Sample 3

Sample 4

Questions






Sugar





















1

2

3

Two Types of Sugars



1 1

2 2

3 3


Functions of

Sugar in Food



Procedure










Supplies




Yeast with Sugar

Yeast Only

Questions


























Found in





1

2

Examples




________________

________________ ________________

Starch

Pectins

Cellulose

Gums



Carbohydrates


Tow Examples

o ___________________


o ____________________


______________ Ice cream







and jellies















o ____________



____________ vs ____________


Freezing

Heating


- ____________

- ____________



Procedure















Average Viscosity

Appearance of Gel

Cornstarch

Potato Flour

Flaxseed Meal

Corn Flour

White Rice Flour

Questions

















Questions
























Basics

Contain 3 Elements

(List below)

In water lipids are

___soluble

or

___ insoluable

(Check one)


Lipids

____ do

____ do not


(check one)

Examples

3 Types of Lipids

Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______

Categorizing Lipids

Based on Structure

Based on __________

state







_________

Fatty acids



Glycerides


________________ - have _____ fatty acids




__________________ - have ______ fatty acids

Phospholipids


o Phosphorus







Sterols


Cholesterol



Vitamin ____

- Fortified ______





in a _________state

Lipids _____________


RAPID DETERIOTRATE






MELTING POINT


Mixture of _____________



NONPOLAR MOLECULES





Transfer Heat


Smoke Point



Corn - _______ Peanut - ________


Tenderize


Aeration


Enhance Flavor



Lubricate


-_________ to chew ____________


Liquid in Emulsions


RAPID DETERIOTRATE


NONPOLAR MOLECULES




_____________ ____________ __________ ______















K 3 ndash Butter





K 3 ndash Butter


Questions


























Questions



Proteins





















___________________________ are

______________________________

Structure






Functions of

Proteins

Form Gels


Produces Foams

Develops Gluten


Procedure Part I


















VariationTime

before sugar add

Time beaten

after sugar

Initial Height of

Foam






Height of Foam




K 3 ndash Egg Yolk

K 4 ndash Water


Questions




Procedure Part I












Length when rips

Length once torn

into 2 sections

High or Low Gluten




Questions


















Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin C

B-Complex Group

B-Complex Group

B-Complex Group

Found in

Minerals


CalciumFound in




-

-

-



Iron

Function

-

-

Found in


Iodine amp Zinc

Iodine

-

-Found in

Zinc

-

-

-Found in

Fluoride

Healthy ___________ amp ___________

Found in


Functions




Additives

Enrichment

Fortification



Procedure Part I






6




Questions



Chapter 8






foods


Enzymes


















_ _





enzymatic activity


solution








Enzyme Protein







Denaturation

-

-


-

-

-

-





Preserve Food









Control Control


Vinegar Vinegar

Water Water


FruitName

Lemon Juice

Ascorbic Acid


Vinegar Water




Control Control


Vinegar Vinegar

Water Water






5 Min 10 Min 20 Min

Control

Lemon Juice

Vinegar

Water

Sugar Solution

Ascorbic Acid

Phytochemicals





vegetables












1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __

2 __ __ __ __ __H __ __ __ __ __

3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __

4 __ __ __ __ T __ __ __ __ __ __ __ __ __

5 __ __ __ O __ __ __ __

6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __

7 __ __ __ __ __ __ H __ __ __ __ __ __

8 __ __ __ __ __ E __ __ __ __ __

9 __ __ __ M __ __

10 __ __ __ __ __ __ I __ __ __ __ __ __

11 __ __ __ C __ __ __ __ __ __

12 __ A __ __ __ __ __

13 __ __ __ __ L __ __ __ __ __ __ __ __

14 __ __ __ __ __ __ S __ __ __ __ __ __ __












Vocab










Definition


n te n t i ona l

Inc i d e n t a l



Approximately

intentional

food additives in _

major groups




Modifiers


Food Colors



Food Substitutes

Food Substitutes

Also known as ndash


-

-

-

-

SUGAR SUBSTITUTES







SUMMARIZE

Procedure









Sweetener




compared to sugar


SUGAR ndash control

Questions







Procedure



5 being the highest


Taste Aftertaste

Consistency

Appearance


Comments


Original IceCream

Fat Free IceCream






















-

-

-



Other Concerns



-1958-

1969-

-


Class 1

Class 2

Class 3

Class 4

Class 5

The Delaney Clause




Problem























50 Vocab



5 Risk Factors1 2 3




2

3

Contaminated Food

Pathogen Spoilers

Beneficial


5 Groups

1

2

3

4

5

1 2

3 4 5


MeasuresHurdle


Controlling Water

Activity

Controlling pH

Ways to Control

pHMeth

odFoods

Measuring pH

Adding Chemic

als

How Chemical

s Function


Regulating

Preservatives

Preservative

Mechanism

Adjusting the

Atmosphere

Types of Packagi

ng

Packing Concerns




T = Temperature

T = Time


FermentationFerment

ationWhat is it By-

Products

Starter Culture


End Product

Raw Ingredi

ent

Starter

Culture


Fermentation

Fermentation

Fermentation

Industrial

Fermentation

Food Applicatio

n

Pharmaceutical amp

Biotechnology

Sewage Disposal



30 min 1 hr 15 hr 2 hr 25 hr 3 hr

90˚

70˚

60˚




GroupName of

Microorganism

Food Source

Bacteria

Virus

Parasite

Mold

Yeast





Directions






5 Minutes

10 Minutes

15 Minutes

20 Minutes

Conclusion

sControl

Flour

Sugar

Salt

Questions



600








Seafood Toxins

Plant

Fungal

Physical Hazards


__________________________________

__________________________________

__________________________________






-

-

-

-


-

-

-

-

-


-

-

-

-




-

-

-

-


1

2

3

4










4 What is HACCP

700














Survey of Sales






Farm


12345678

Food Processing




HACCP ndash


-----


1

2

3

4


















Taste TestITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations

ITEM

TYPE PRICE

Observations





800











What are ethics







for ________________________________________




idea of _______________________ labeling


BIOTECHNOLOGQUALIT

Yamp SAFETY

GENERAL

USES

BIOTECHNOLOG

AKADEFINITION

GMO PROS

GMO

CONS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO PROS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS

GMO

CONS







Questions














900





















Definition






Definition


OzonationHigh

Pressure Processing









________________ or _______________From

-

-

-

1

2

3

4

5

6


Metals

Glass

Paper

Plastics




changing the








1

2

3

Controls the ______________ of ____________

inside the package

Used with



sealed

Use with


Used with


- -

- -














Supplies




2 ndash 75mL

3 ndash 35mL

4 ndash 15mL



















AVERAGES Brand of

PeasNumber that









Questions

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