Food Science Class
Roland-Story High School
Units of Study
| Chapter |
Study Guide |
Computer Activities |
Notes |
Test Bank |
Chapter Test |
1 - overview of the food industry |
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2 -- Review of food chemistry |
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3 -- Food chemistry |
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4 -- Nutrition and digestion |
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6 -- Quality Factors in foods |
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8 -- food deterioration |
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9 -- Heat preservation |
chapter 9 |
chapter 9 |
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10 -- cold preservation |
chapter 10 |
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11 -- drying and dehydration |
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16 -- milk and dairy products |
chapter 16 |
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| 17 -meat, poultry, and eggs |
chapter 17 |
chapter 17 |
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20 -- fruits and vegetables |
chapter 20 |
chapter 20 |
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22 -candies |
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| 23 -- beverages |
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| Sciences in Foods | |||||
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Semester Test |
Food Safety and Sanitation Problem Pictures
Upon completion of this class, students will be able to:
- Explain what is meant by the term food industry.
- Determine the importance of the food industry.
- Determine the economic scope of the food industry.
- Identify government requirements and other assurances of food quality and sanitation.
- Discuss the major food commodity groups and their predominant origins.
- Describe career opportunities that occur in the food industry.
- Discuss future developments predicted for the food industry.
- Discuss nutritional needs of humans and the food groups that meet these needs.
- Discuss food customs around the world.
- Relate methods used in processing and preserving food.
- List the major steps used in slaughtering meat animals.
- List the major cuts of red-meat animals.
Last updated on: 01/04/2021 7:01 PM