Title: Identify the function of water activity and pH in food preparation and preservation.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Identification should include

- properties of water
- functions of water in food preparation and storage
- sources of water and water contaminants
- effects of moisture on food safety
- properties of acids and bases
- use of pH scale
- results of water ionization.

Process/Skill Questions:

Thinking

- What is the essential function of water as a nutrient for the body?
- What is the difference between distilled and deionized water?
- How do different types of water (e.g., tap, distilled, deionized) impact food preparation and storage?

Communication

- What factors must a food producer consider before choosing a heat-preservation method?
- Which processing method should be used for various foods canned at home? Why?
- Which methods should be used for commercial freezing? Why?

Leadership

- What laws and regulations reduce the risk of water contamination in your community?
- What factors affect the qualities of dried foods?
- What is being done to ensure safety of the water supply when it comes to national security?

Management

- How is the proper pH maintained during food processing?
- What is the relationship between water activity levels and food preservation?