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Oroville Union High School District |
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Science Curriculum |
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Science - Food Science |
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Introduction To Food Science
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The Study of Food Science
The learner will be able to
define the study of food science and describe the main goal of food scientists.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1.1 |
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Food Science and Nutrition
The learner will be able to
explain the interrelationship of food science and nutrition, including the effect on good health.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1.m |
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Nutrients and Food Sources
The learner will be able to
list the six main nutrients and food sources of each (including the Food Guide Pyramid discussion).
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Physiology 9.a |
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Laboratory Equipment
The learner will be able to
identify scientific equipment found in the laboratory and use it properly.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1.a, 1.b, and 1.c |
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Food Science Experiments
The learner will be able to
conduct food science experiments safely.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1.a |
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Reports On Food Science Experiments
The learner will be able to
write accurate and complete reports on food science experiments.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1.d and 1.f. |
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Sensory Evaluation
The learner will be able to
define sensory evaluation.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1.d and 1.f. |
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Sensory Characteristics
The learner will be able to
identify the qualities that make up the sensory characteristics of food.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.b, 9.d, and 9.e |
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Sensory Evaluation Career
The learner will be able to
list qualifications needed for a career in sensory evaluation.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation, 1m |
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Food Preferences
The learner will be able to
discuss factors affecting people's food preferences.
| Strand |
Scope |
Source |
| Genetics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences |
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Elements and Compounds
The learner will be able to
compare and contrast elements and compounds.
| Strand |
Scope |
Source |
| Atomic & Molecular Structure |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 1.a. |
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Mixtures
The learner will be able to
compare and contrast heterogenous and homgeneous mixtures.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
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Pure Substances and Mixtures
The learner will be able to
identify common examples of pure substances and mixtures.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
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Parts of an Atom
The learner will be able to
describe the parts of the atom.
| Strand |
Scope |
Source |
| Atomic & Molecular Structure |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 1.a |
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Chemical Symbols, Formulas, & Equati
The learner will be able to
recognize chemical symbols, formulas, and equations and discuss use in food science.
| Strand |
Scope |
Source |
| Atomic & Molecular Structure |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 1.b |
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Ionic and Covalent compounds
The learner will be able to
explain the differences between ionic and covalent compounds.
| Strand |
Scope |
Source |
| Chemical Bonds |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 2.a and 2.b |
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Changes in Food
The learner will be able to
differentiate between chemical and physical changes in food.
| Strand |
Scope |
Source |
| Conservation of Matter and Stoichiometry |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 3.a and 7.b |
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Energy and Chemical Reactions
The learner will be able to
describe the relationship of energy and physical and chemical reactions.
| Strand |
Scope |
Source |
| Chemical Thermodynomics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.a and 7.b |
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Molecular Motion and Temperature
The learner will be able to
discuss the relationship between molecular motion and temperature.
| Strand |
Scope |
Source |
| Chemical Thermodynomics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.a and 7.b |
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Heat Transfer
The learner will be able to
explain how heat is transferred.
| Strand |
Scope |
Source |
| Chemical Thermodynomics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.a |
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Latent Heat & Phase Changes
The learner will be able to
review the meaning of latent heat and in phase changes.
| Strand |
Scope |
Source |
| Chemical Thermodynomics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.d |
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Temperature & Chemical Reactions
The learner will be able to
compare the effect of various temperatures on rates of reaction.
| Strand |
Scope |
Source |
| Reaction Rates |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 8.b |
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Food Intake & Body Weight
The learner will be able to
analyze the relationship between food intake and body weight.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.g and 9.a |
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Ionization of Water
The learner will be able to
discuss ionization of water.
| Strand |
Scope |
Source |
| Atomic & Molecular Structure |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 1.d and 2.a |
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Acids & Bases
The learner will be able to
identify the properties of acids and bases.
| Strand |
Scope |
Source |
| Acids & Bases |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry |
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pH Scale
The learner will be able to
describe the pH scale and its use.
| Strand |
Scope |
Source |
| Acids & Bases |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 5.d |
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Measuring pH in Foods
The learner will be able to
use indicators to measure the pH of solutions and foods.
| Strand |
Scope |
Source |
| Acids & Bases |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 5.d |
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Atomic Mass & Mole
The learner will be able to
define atomic mass and mole and analyze the relationship between them.
| Strand |
Scope |
Source |
| Atomic & Molecular Structure |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 3.b amd 3.c |
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Molarity
The learner will be able to
calculate molarity.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.d |
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pH & Digestion
The learner will be able to
describe the importance of pH in digestion and blood.
| Strand |
Scope |
Source |
| Acids & Bases |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 5.d |
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Food Safety
The learner will be able to
discuss how pH is related to the properties of food, its safety and its freshness.
| Strand |
Scope |
Source |
| Acids & Bases |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 5.d |
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Properties of Water
The learner will be able to
explain the properties of water, its polarity, and hydrogen bonding.
| Strand |
Scope |
Source |
| Chemical Bonds |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 2.h |
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Hard Water vs. Soft Water
The learner will be able to
discuss the differences between hard water and soft water.
| Strand |
Scope |
Source |
| Chemical Themodynamics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.a, 7.b, 7.c, and 7.d |
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Heat
The learner will be able to
compare and contrast heat of fusion and heat of vaporization.
| Strand |
Scope |
Source |
| Chemical Themodynamics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry |
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Water & Food Preparation
The learner will be able to
explain the functions of water in food preparation.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
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Water in Food
The learner will be able to
name the two general types of water in food.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
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Functions of Water in the Body
The learner will be able to
identify the functions of water in the body.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.f |
|
Chemical Reaction & Plants
The learner will be able to
explain the chemical reaction that occurs when plants produce carbohydrates.
| Strand |
Scope |
Source |
| Reaction Rates |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 8.a |
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Monosaccharides & Disaccharides
The learner will be able to
define and give examples of mono and disaccharides.
| Strand |
Scope |
Source |
| Organic Chemistry & Biochemistry |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 10.a and 10.b |
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Glucose Levels
The learner will be able to
describe conditions resulting in normal and abnormal levels of glucose.
| Strand |
Scope |
Source |
| Organic Chemistry & Biochemistry |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 10.a and 10.b |
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Sugar Hydrolysis
The learner will be able to
describe conditions resulting in normal and abnormal levels of glucose.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.g |
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Caramelization & Dextrinization
The learner will be able to
discuss the processes of caramelization and dextrinization.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.g |
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Amylose and Amylopectin
The learner will be able to
compare the structures of amylose and amylopectin and how these structures affect cooking properties.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.g |
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Starch Cookery
The learner will be able to
discuss starch cookery (gelatinization, paste, retrogradation, syneresis).
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.f |
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Fatty Acids
The learner will be able to
compare properties of saturated and unsaturated fatty acids.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Triglycerides
The learner will be able to
identify foods that contain different types of triglycerides.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Fats & Foods
The learner will be able to
tell which foods contain saturated and unsaturated fat.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Fats & Food Preparation
The learner will be able to
discuss the functions of fat in food preparation.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Lipid Oxidation
The learner will be able to
list ways to control lipid oxidation in foods.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Functions of Fat in the Body
The learner will be able to
describe the functions of fat in the body.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Fats & Cholesterol Role in Heart Dis
The learner will be able to
explain the roles of fat, saturated fat, and cholesterol in heart disease.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Elements that Identify an Amino Acid
The learner will be able to
name the groups of elements that identify an amino acid.
| Strand |
Scope |
Source |
| Organic Chemistry & Biochemistry |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 10.c |
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Chemical Structure of Protein
The learner will be able to
describe the chemical structure of protein.
| Strand |
Scope |
Source |
| Organic Chemistry & Biochemistry |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 10.c |
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Denaturation of Protein
The learner will be able to
explain denaturation of protein.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.b |
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Protein in Food Preparation
The learner will be able to
describe ways in which protein is used in food preparation.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.b |
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Eggs
The learner will be able to
discuss the composition of eggs, their proper storage, and factors that influence stability of an egg foam.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.b |
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Functions of Protein in the Body
The learner will be able to
identify the functions of protein in the body.
| Strand |
Scope |
Source |
| Genetics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 4.e and 4.f |
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Incomplete Proteins
The learner will be able to
compare and contrast incomplete proteins.
| Strand |
Scope |
Source |
| Genetics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 10.b and 10.c |
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Water & Fat-Soluble Vitamins
The learner will be able to
describe water and fat-soluble vitamins.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
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Fat-Soluble Vitamins
The learner will be able to
discuss toxicity and megadoses of fat-soluble vitamins.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.h |
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Deficiencies of Vitamins and Minerals
The learner will be able to
discuss and identify the functions and deficiencies of vitamins and minerals in the body.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
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Minerals
The learner will be able to
distinguish between major and trace minerals.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
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Anabolism & Catabolism
The learner will be able to
define anabolism and catabolism.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
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Metabolism & Osmosis
The learner will be able to
describe metabolism and its relationship to osmosis.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.g |
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Basal Metabolism
The learner will be able to
discuss basal metabolism.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.g |
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Activity & Caloric Needs
The learner will be able to
identify various levels of voluntary activity and caloric needs (include discussion on obesity and malnutrition).
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.h |
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Fasting
The learner will be able to
describe metabolic changes that can occur during fasting and their effect on the body ( include anorexia, bulimia and other eating disorders).
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.h |
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Lactic Acid
The learner will be able to
discuss lactic acid buildup, treatment, and prevention during exercise.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.h |
|
Foods Fads and Fallacies
The learner will be able to
compare and contrast food fads and fallacies.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.h |
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Special Nutrition Requirements
The learner will be able to
identify special nutrition requirements.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.a |
|
|
The Science of Food Preparation
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Chemical Reactions
The learner will be able to
describe how enzymes act as catalysts in chemical reaction.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.f |
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Enzymes & Substrates
The learner will be able to
explain the relationship between an enzyme and a substrate.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.f |
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Enzymes & Coenzymes
The learner will be able to
compare the functions and activities of enzymes and coenzymes.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.f |
|
Enzymes & Digestion
The learner will be able to
discuss various enzymes involved in digestion.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.f |
|
Enzyme Activity
The learner will be able to
identify factors that affect enzyme activity.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.f |
|
Enzyme Reactions
The learner will be able to
explain how enzyme reactions are involved in food preparations.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 9.f |
|
Solvents, Solutes, & Solutions
The learner will be able to
discuss the relationships between solvents, solutes, and solutions.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Boiling & Freezing Points
The learner will be able to
discuss the effect of a solute and its concentration on the boiling and freezing points of a solution.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.b |
|
Mass Percent
The learner will be able to
calculate the concentration of a solution using mass percent.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.d |
|
Solutions
The learner will be able to
compare and contrast unsaturated, saturated, and supersaturated solutions.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Colloidal Dispersions
The learner will be able to
describe the properties of colloidal dispersions.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Emulsions
The learner will be able to
explain the three parts of an emulsion and their relationship to each other.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Food Emulsions
The learner will be able to
identify various food emulsions and types.
| Strand |
Scope |
Source |
| Solutions |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Leavening Agents
The learner will be able to
describe leavening agents and their purpose in baked goods.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Compare & Contrast Leavening Agents
The learner will be able to
compare and contrast various leavening agents.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 6.a |
|
Wheat Products
The learner will be able to
identify types of wheat and products made from each.
| Strand |
Scope |
Source |
| Genetics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 5.c |
|
Respiration & Fermentation
The learner will be able to
describe anaerobic resiration, fermentation, and its involvement in both metabolism and food science.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 9.a |
|
Bacterial Fermentation
The learner will be able to
identify bacteria used to ferment food and specific examples of each.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.c |
|
Components of Milk
The learner will be able to
list the components of milk and their dispersion in milk.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.h |
|
Protein Coagulation
The learner will be able to
describe mild protein coagulation.
| Strand |
Scope |
Source |
| Genetics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.h |
|
Milk Processing
The learner will be able to
discuss milk processing, pasteurization, homogenization, fortification, and fermenting or culturing.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.c |
|
Categories of Milk Products
The learner will be able to
compare and contrast the various categories of milk products.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.h |
|
Cream Formation
The learner will be able to
discuss the ability of cream to form a foam.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.h |
|
Changes in Milk
The learner will be able to
explain the changes that occur when milk is heated.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.h |
|
|
The Science of Food Processing
|
Food Spoilage
The learner will be able to
name and describe the properties of the microorganisms that cause food spoilage.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 10.d |
|
Food Intoxication & Infection
The learner will be able to
differentiate between food intoxication and food infection.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 1.c |
|
Foodborne Illness
The learner will be able to
list specific organisms that can cause foodborne illness.
| Strand |
Scope |
Source |
| Physiology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 10.d |
|
Food-Handling
The learner will be able to
discuss sanitary and food-handling practices.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Schiences, 10.d |
|
Food Safety
The learner will be able to
identify United States government and international agencies that regulate food safety.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Food Labels
The learner will be able to
describe information required on food labels.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Dehydration
The learner will be able to
discuss the purposes and methods of dehydration, including pretreatments.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Rehydration
The learner will be able to
describe the effects of rehydration of dehydrated products.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Canning
The learner will be able to
identify equipment and methods used in home and commercial canning.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Heat Transfer
The learner will be able to
explain heat transfer by conduction and convection.
| Strand |
Scope |
Source |
| Chemical Thermodynamics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.a and 7.b |
|
Retort & Aseptic Canning
The learner will be able to
discuss the similarities and differences in regular retort canning and aseptic canning.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.c |
|
C. Botulinum
The learner will be able to
review the properties of C. botulinum that cause problems in improperly canned food.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Biology/Life Sciences, 1.c |
|
Freezing of Food
The learner will be able to
explain the factors needed for successful freezing of food.
| Strand |
Scope |
Source |
| Chemical Thermodynamics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.c |
|
Freeze Drying
The learner will be able to
discuss freeze drying, the role of sublimation, and examples of food that freeze-dries well.
| Strand |
Scope |
Source |
| Chemical Thermodynamics |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 7.c |
|
Food Irradiation
The learner will be able to
describe the process and products of food irradiation.
| Strand |
Scope |
Source |
| Nuclear Processes |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Chemistry, 11.d and 11.e |
|
Commercial Food Packaging
The learner will be able to
list properties of containers needed for commercial food packaging, including controlled-atmosphere packaging.
| Strand |
Scope |
Source |
| Cell Biology |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Space Program & the Food Industry
The learner will be able to
discuss the effect of the space program and the media on the food industry.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Food Additives
The learner will be able to
discuss food additives, their purposes, advantages/disadvantages, and regulation.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Food Science Experiment
The learner will be able to
choose a topic in food science, research it, develop an experiment, and present findings to class.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
Careers in Food Science
The learner will be able to
explore careers in food science, select one of interest, and present an illustrated report to class.
| Strand |
Scope |
Source |
| Science |
Master |
CA: Science Content Standards, December 1998, Grades 9-12, Investigation and Experimentation |
|
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