| (D) create food products using simple and complex carbohydrates.
(17) The student evaluates the properties of fats in
food and their effects on food production. The student is expected
to:
(A) identify the physical properties and chemical structures
of saturated and unsaturated fats;
(B) describe the functions of different types of fats
in food production;
(C) demonstrate methods for controlling fat oxidation;
(D) analyze the effects of temperature on fats in food
preparation;
(E) conduct laboratory experiments using the scientific
processes to explore the functions of fats in food production; and
(F) create food products using saturated and unsaturated
fats.
(18) The student evaluates the properties of proteins
and their effects on food production. The student is expected to:
(A) identify the physical properties and chemical structures
of proteins;
(B) explain the processes of protein denaturation,
coagulation, and syneresis;
(C) describe the functions and uses of proteins such
as in emulsions, foams, and gluten formation;
(D) analyze the effects of moisture and temperature
on protein in food production such as moist and dry heat methods for
preparation; and
(E) create food products using protein.
(19) The student evaluates the properties of vitamins
and minerals and their interrelationships in food production. The
student is expected to compare the effects of food production on water-
and fat-soluble vitamins and minerals.
(20) The student evaluates the properties of water
and their effects on food production. The student is expected to:
(A) identify the properties of water, including as
a solvent or medium, and its effects on food production; and
(B) compare the effects of hard and soft water on food
production.
(21) The student explains nutritional aspects of food
production. The student is expected to:
(A) describe how variations in human digestion and
metabolism affect dietary modifications;
(B) identify common and special dietary modifications
such as for food allergies, intolerances, or medical conditions;
(C) develop and modify recipes for dietary differences
such as allergies and intolerances or for personal health preferences
such as low-fat or sugar-free; and
(D) plan and create a dining experience using the most
recent USDA dietary guidelines.
(22) The student analyzes processes that manage bacteria
to safe levels during food production. The student is expected to
investigate processes that manage food bacteria such as dehydration,
pasteurization, and food irradiation.
(23) The student examines packaging and labeling guidelines.
The student is expected to:
(A) research and evaluate federal food packaging regulations,
including the information required on a food label;
(B) compare global food packaging regulations to those
of the United States; and
(C) analyze the effectiveness of commercial food packaging
for specific foods.
(24) The student analyzes food preservation processes.
The student is expected to:
(A) describe the benefits of food preservation;
(B) compare various methods of household and commercial
dehydration, canning, and freezing; and
(C) create a food product using a selected preservation
method.
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