# CTE Resource Center - Verso - Nutrition and Wellness Task 1795732408

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Apply basic food-science principles to food preparation.

Definition

Application of food-science principles should include
  • describing physical and chemical forms, properties, and changes relevant to food-preparation methods, such as
    • mixtures and compounds
    • solids, liquids, and gases
    • physical properties (e.g., shape, solubility, melting and boiling points, color)
    • chemical properties (e.g., acidity, basicity, combustibility)
    • applying the food-science principles used in the preparation of food (e.g., smoothies, salad dressing, muffins, yeast bread).

Process/Skill Questions

Thinking
  • Why is it important to know how to apply food-science principles to food preparation?
  • What are the consequences of failure to apply food-science principles to food storage or preparation?
  • What factors may determine the food-science principles used during food preparation?
Communication
  • What communication skills do we need to interpret and apply food-science principles?
  • What criteria should we use to evaluate our use of basic food-science principles in food preparation?
  • How do we explain our application of food-science principles to those who lack food-preparation skills?
Leadership
  • What should we do to retain the nutritional value of foods from, for example, the Bread, Cereal, Rice, and Pasta Group?
  • What food-preparation skills are needed to prepare foods from this group? Which of these skills do you have now? Which skills will you have to develop?
Management
  • What management skills are essential to food preparation?
  • What management skills do we need to select foods of maximum quality and preserve them until preparation and serving?
  • What information do we need in order to apply food-science principles to food preparation?

Related Standards of Learning

English

9.5

The student will read and analyze a variety of nonfiction texts.
  1. Apply knowledge of text features and organizational patterns to understand, analyze, and gain meaning from texts.
  2. Make inferences and draw conclusions based on explicit and implied information using evidence from text as support.
  3. Analyze the author’s qualifications, viewpoint, and impact.
  4. Recognize an author’s intended purpose for writing and identify the main idea.
  5. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  6. Identify characteristics of expository, technical, and persuasive texts.
  7. Identify a position/argument to be confirmed, disproved, or modified.
  8. Evaluate clarity and accuracy of information.
  9. Analyze, organize, and synthesize information in order to solve problems, answer questions, complete a task, or create a product.
  10. Differentiate between fact and opinion and evaluate their impact.
  11. Analyze ideas within and between selections providing textual evidence.
  12. Use the reading strategies to monitor comprehension throughout the reading process.

10.5

The student will read, interpret, analyze, and evaluate nonfiction texts.
  1. Analyze text features and organizational patterns to evaluate the meaning of texts.
  2. Recognize an author’s intended audience and purpose for writing.
  3. Skim materials to develop an overview and locate information.
  4. Compare and contrast informational texts for intent and content.
  5. Interpret and use data and information in maps, charts, graphs, timelines, tables, and diagrams.
  6. Draw conclusions and make inferences on explicit and implied information using textual support as evidence.
  7. Analyze and synthesize information in order to solve problems, answer questions, and generate new knowledge.
  8. Analyze ideas within and between selections providing textual evidence.
  9. Summarize, paraphrase, and synthesize ideas, while maintaining meaning and a logical sequence of events, within and between texts.
  10. Use reading strategies throughout the reading process to monitor comprehension.

11.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts including employment documents and technical writing.
  1. Apply information from texts to clarify understanding of concepts.
  2. Read and correctly interpret an application for employment, workplace documents, or an application for college admission.
  3. Analyze technical writing for clarity.
  4. Paraphrase and synthesize ideas within and between texts.
  5. Draw conclusions and make inferences on explicit and implied information using textual support.
  6. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  7. Analyze false premises, claims, counterclaims, and other evidence in persuasive writing.
  8. Recognize and analyze use of ambiguity, contradiction, paradox, irony, sarcasm, overstatement, and understatement in text.
  9. Generate and respond logically to literal, inferential, evaluative, synthesizing, and critical thinking questions about the text(s).

12.5

The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
  1. Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
  2. Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
  3. Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
  4. Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
  5. Analyze false premises claims, counterclaims, and other evidence in persuasive writing.

Science

CH.4

The student will investigate and understand that chemical quantities are based on molar relationships. Key concepts include
  1. Avogadro’s principle and molar volume;
  2. stoichiometric relationships;
  3. solution concentrations; and
  4. acid/base theory; strong electrolytes, weak electrolytes, and nonelectrolytes; dissociation and ionization; pH and pOH; and the titration process.

CH.5

The student will investigate and understand that the phases of matter are explained by kinetic theory and forces of attraction between particles. Key concepts include
  1. pressure, temperature, and volume;
  2. partial pressure and gas laws;
  3. vapor pressure;
  4. phase changes;
  5. molar heats of fusion and vaporization;
  6. specific heat capacity; and
  7. colligative properties.

Other Related Standards

FCCLA National Programs

A Better You

 

FCCLA: STAR Events (2019)

Check the national website for Skill Events

 

Check the national website for online events

 

Food Innovations

 

Illustrated Talk

 

National Programs in Action

 

National Standards for Family and Consumer Sciences Education

14.4.1

Analyze conditions and practices that promote safe food handling.

14.5.2

Analyze how the scientific and technical advances in food processing, storage, product development, and distribution influence nutrition and wellness.

14.5.1

Investigate how scientific and technical advances influence the nutrient content, availability, and safety of foods.

14.5.3

Analyze the effects of technological advances on selection, preparation and home storage of food.

14.5.4

Analyze the effects of food science and technology on meeting nutritional needs.