Standard
Benchmark
Indicator | Description | Lesson Plans | Thinkfinity | Resources |
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9
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Integrate knowledge, skills, and practices required for careers and family in food science.
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9.9.1
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Analyze career paths within the food science industry.
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9.9.1.1
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Evaluate jobs and preparation requirements for food science careers within the food science industry. (*9.1.1) (CCK&S)
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9.9.1.2
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Assess personal qualifications, interests, values, and educational food science preparation for employment in the industry and application for the home. (*9.1.3) (CCK&S)
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9.9.2
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Analyze the interrelationship of food, nutrition, and science. (*9.3)
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9.9.2.1
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Define the study of the science of food and nutrition. (CCK&S)
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9.9.2.2
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Analyze various guidelines for good nutrition that promote the health of individuals at home, work, and community. (*9.3.6)
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9.9.2.3
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Analyze and examine reliable sources of consumer food and nutrition information. (*9.3.2 and *9.3.4)
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9.9.3
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Examine methods for use of the science laboratory to conduct and report results of food science experiments.
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9.9.3.1
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Apply proper safety techniques for the laboratory.
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9.9.3.2
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Practice good personal hygiene procedures. (*9.2.5)
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9.9.3.3
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Identify the location and demonstrate the correct use of emergency equipment in the laboratory.
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9.9.3.4
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Identify basic laboratory equipment, rules for usage, and performance techniques. (*9.5.4) (CCK&S)
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9.9.3.5
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Demonstrate how to make accurate and precise laboratory measurements. (CCK&S)
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9.9.3.6
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Demonstrate the use of the scientific method when participating in food science and consumer experiences. (CCK&S)
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9.9.4
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Evaluate the causes and prevention of food contamination and spoilage in industry and home. (*9.2)
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9.9.4.1
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Identify sources and symptoms of food borne illness. (*9.2.1)
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9.9.4.2
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Use the Hazard Analysis Critical Control Point during all food handling processes to minimize the risk of food borne illness. (*9.2.4) (CCK&S)
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9.9.4.3
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Use time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation. (*9.6.9)
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9.9.4.5
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Explore the agencies that regulate food quality, protect consumer rights, and handle consumer complaints.
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9.9.5
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Analyze methods used in food product development and marketing.
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9.9.5.1
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Examine the sensory factors that make up the sensory characteristics for tasting food. (*9.5.6)
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9.9.5.2
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Demonstrate controlled sensory tasting and rating techniques. (*9.5.7)
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9.9.5.3
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Evaluate food label information.
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9.9.5.4
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Calculate food cost and examine price point in food product development and marketing.
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9.9.6
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Apply knowledge of metabolism and digestion to establish life-long habits of good nutrition.
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9.9.6.1
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Analyze the relationship between calories, food, and energy.
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9.9.6.2
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Examine the digestive system and the role of enzymes in digestion and food preparation.
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9.9.7
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Evaluate a variety of changes, including chemical and physical, that affect food product quality.
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9.9.7.1
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Relate differences in chemical and physical changes to the state of matter.
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9.9.7.2
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Identify chemical symbols and use these symbols in writing chemical formulas and equations.
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9.9.7.3
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Compare the process of heat transfer in cooking and baking processes.
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9.9.7.4
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Demonstrate how the major leavening agents are used in foods and describe the actions observed.
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9.9.7.5
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Demonstrate emulsification in food technology.
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9.9.7.6
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Demonstrate the process of fermentation and explain the usage in food technology.
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9.9.7.7
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Demonstrate the process of pasteurization and explain the usage in food technology.
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9.9.8
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Apply science process skills when analyzing the structure and composition of food and their relationship to health and wellness.
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9.9.8.1
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Explain the properties and functions of water.
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9.9.8.2
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Analyze the structure and composition of carbohydrates and fiber.
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9.9.8.3
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Analyze the properties and composition of lipids in relation to their functions in food preparation and the body.
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9.9.8.4
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Describe the chemical nature and molecular structure of protein and the functions of protein in food.
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9.9.8.5
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Examine the types, functions, sources, and deficiencies of vitamins, minerals, and phytonutrients.
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9.9.8.6
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Describe and analyze the impact of acids and bases in foods.
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9.9.9
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Analyze methods used and factors involved in the scientific process of food. (CCK&S)
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9.9.9.1
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Examine the use of additives in food processing and preservation.
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9.9.9.2
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Explain the process and conduct methods of food dehydration.
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9.9.9.3
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Examine the process of curing.
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9.9.9.4
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Identify and apply the science of freezing foods.
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9.9.9.5
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Explain how irradiation preserves foods.
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9.9.9.6
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Explore the impact of storing conditions on staling, rancidity, and molding.
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