Index

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All Rights Reserved.

Mahomet-Seymour Schools

Curriculum

Family and Consumer Sciences – Food Chemistry I

The Scientific Evaluation of Food

The learner will be able to demonstrate the use of lab equipment using safe and sanitary procedures.

The learner will be able to identify the qualities that make up the sensory characteristics of food.

The learner will be able to explain the interrelationship of food science and nutrition.

The learner will be able to write accurate and complete reports on food science experiments.

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Chemistry Fundamentals

The learner will be able to compare and contrast elements and compounds.

The learner will be able to compare heterogeneous mixtures and homogeneous mixtures and explain their similarities and differences.

The learner will be able to explain the differences between ionic and covalent bonds and ionic and covalent compounds.

The learner will be able to explain the difference between chemical and physical properties.

The learner will be able to describe the parts of an atom.

The learner will be able to identify chemical symbols, formulas and equations and discuss how they are used in food science.

The learner will be able to identify common examples of pure substances and mixtures.

The learner will be able to calculate the mass of one mole of an element or compound

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Water

The learner will be able to relate water’s composition and structure to its properties.

The learner will be able to compare bonds in water.

The learner will be able to explain the functions of heat of fusion and heat of vaporization.

The learner will be able to explain the effect of air pressure changes on boiling point.

The learner will be able to explain sublimation and surface tension.

The learner will be able to explain the functions of water in food preparation.

The learner will be able to describe hard and soft water.

The learner will be able to describe how the body uses water.

The learner will be able to explain the properties of water that make it a polar molecule.

The learner will be able to describe hydrogen bonds and how they differ from covalent bonds.

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Acids and Bases

The learner will be able to relate the process of ionization to the formation of acids and bases.

The learner will be able to explain the qualities of acids and bases.

The learner will be able to compare the acidity of substances using the pH scale and pH indicators.

The learner will be able to use Molarity and titration to determine the concentration of an acid.

The learner will be able to contrast the concepts of strength and concentration in acids and bases.

The learner will be able to explain ways pH is related to the properties of food, its safety, and its freshness.

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Carbohydrates

The learner will be able to explain the chemical reaction that occurs when plants produce carbohydrates.

The learner will be able to describe the molecular structure of simple and complex carbohydrates.

The learner will be able to discuss the process of caramelization.

The learner will be able to compare the structures of amylose and amylopectin and how these structures affect cooking properties.

The learner will be able to define the terms gelatinization, paste, retrogradation and syneresis as used in starch cookery.

The learner will be able to describe the properties of sugars.

The learner will be able to summarize how glucose is made available to the body.

The learner will be able to contrast healthy blood glucose regulation to the complications of diabetes.

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Lipids

The learner will be able to explain the three categories of lipids.

The learner will be able to describe how fatty acids form triglycerides.

The learner will be able to compare the structure of saturated and unsaturated fatty acids.

The learner will be able to describe the properties of triglycerides.

The learner will be able to relate the composition of lipids to their functions in foods and in the body.

The learner will be able to explain the relationship between cholesterol and heart disease.

The learner will be able to develop an eating plan that keeps dietary lipids within healthful levels.

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Protein

The learner will be able describe the groups of elements that identify and amino acid.

The learner will be able to describe the chemical structure of protein.

The learner will be able to explain what happens during the denaturation of protein and how the process occurs.

The learner will be able to describe ways in which protein is used in food preparation.

The learner will be able to discuss the composition of eggs and how they should be stored.

The learner will be able to list factors that affect the stability of an egg foam.

The learner will be able to identify the functions of protein in the body.

The learner will be able to compare and contrast complete and incomplete protein.

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Metabolism

The learner will be able define anabolism and catabolism, the two opposite processes of metabolism.

The learner will be able to describe conditions needed for metabolism to occur.

The learner will be able to explain the process of osmosis and the role it plays in metabolism.

The learner will be able to discuss basal metabolism and factors that affect it.

The learner will be able to identify various levels of voluntary activity and how these affect the need for kilocalories.

The learner will be able to describe metabolic changes that can occur during fasting and their effect on the body.

The learner will be able to discuss the process of digestion identifying the cites where nutrients are digested the enzymes involved.

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Leavening Agents

The learner will be able to describe the purpose of leavening agents in baked goods.

The learner will be able to identify the four major leavening agents and their characteristics.

The learner will be able to discuss how leavening agents react in food product.

The learner will be able to compare and contrast natural and chemical leavening agents.

The learner will be able to identify the chemical equation for the process of fermentation

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