Common Planner
K–12 Standards

Food Science: Grades 10, 11, 12

Other Arkansas CTE sets

Orientation to Food Science

  • 1.1

    Define terms related to food science and food industry

    1. 1.

      Demonstrate knowledge of food science terms using correct context1.1.1

  • 1.2

    Identify usage and care of scientific laboratory equipment

    1. 1.

      Demonstrate usage and care of equipment1.2.1

  • 1.3

    Explain procedures for labs

    1. 1.

      Demonstrate correct use of personal protection equipment and safety1.3.1

    2. 2.

      Demonstrate first aid procedures for emergencies1.3.2

    3. 3.

      Submit a correct lab report1.3.3

    4. 4.

      Apply the steps of the scientific method1.3.4

  • 1.4

    Identify qualities that make up the sensory characteristics of food

    1. 1.

      Take part in sensory evaluation1.4.1

    2. 2.

      Create a sensory evaluation1.4.2

  • 1.5

    Examine entry-level and higher-level jobs in the food industry

    1. 1.

      Using Internet technology to research careers available in the food industry1.5.1

    2. 2.

      Discuss the role of food scientist or food technologist in producing a safe and nutritious food supply1.5.2

Fundamentals of Ionization

  • 2.1

    Define terms related to ionization of food substances

    1. 1.

      Demonstrate knowledge of ionization terms using correct context2.1.1

  • 2.2

    Explain the properties of water

    1. 1.

      Illustrate water as a polar molecule2.2.1

    2. 2.

      Examine the following properties of water: freezing, melting, boiling, condensing, sublimation, and surface tension2.2.2

  • 2.3

    Explain function of water in food preparation

    1. 1.

      Compare solubility of free and bound water2.3.1

    2. 2.

      Compare free and bound water2.3.2

  • 2.4

    Describe the process of ionization and how it relates to the formation of acids and bases

    1. 1.

      Diagram the process of ionization2.4.1

    2. 2.

      Explain hydrogen and hydroxide ions2.4.2

  • 2.5

    Explain neutralization

    1. 1.

      Diagram the process of neutralization2.5.1

    2. 2.

      Demonstrate titration2.5.2

  • 2.6

    Describe the properties of acids and bases

    1. 1.

      Identify the pH of common foods2.6.1

    2. 2.

      Create a chart of acids and bases using color, taste, and texture2.6.2

Science of Nutrition

  • 3.1

    Define terms related to the science of nutrition

    1. 1.

      Demonstrate knowledge of nutrition terms using correct context3.1.1

  • 3.2

    Describe monosaccharides and disaccharides

    1. 1.

      Display samples of monosaccharides and disaccharides3.2.1

  • 3.3

    Describe the properties of sugar

    1. 1.

      Experiment with the following properties of sugar: sweetness, caramelization, solubility, and crystallization3.3.1

  • 3.4

    Compare structures of amylose and amylopectin

    1. 1.

      Explain the different effects of these two types of molecules on cooking3.4.1

    2. 2.

      Compare the efforts of thickening agents in food products3.4.2

  • 3.5

    Examine the structure of triglycerides

    1. 1.

      Explain the importance of a carboxyl group to the structure of triglycerides3.5.1

    2. 2.

      Compare and contrast properties of saturated and unsaturated fats3.5.2

  • 3.6

    Describe the oxidation of fat in foods

    1. 1.

      Analyze ways lipid oxidation can be controlled in food3.6.1

  • 3.7

    Describe the chemical structure of protein

    1. 1.

      Explain what happens during the denaturization of protein3.7.1

    2. 2.

      Demonstrate factors that affect the stability of egg foam3.7.2

  • 3.8

    Describe ways in which protein is used in food preparation

    1. 1.

      Analyze the affect of acid on protein3.8.1

    2. 2.

      Examine the use of proteins in emulsions, foams, gels, and gluten3.8.2

Chemistry of Food

  • 4.1

    Define terms related to chemistry of food

    1. 1.

      Demonstrate knowledge of terms using correct context4.1.1

  • 4.2

    Describe how enzyme reactions affect preparation of foods

    1. 1.

      Explain the functions of enzymes as catalysts in chemical reactions4.2.1

    2. 2.

      Demonstrate enzymatic browning in fruit4.2.2

    3. 3.

      Explain the following conditions that affect enzyme activity: temperature, pH, and water4.2.3

  • 4.3

    Describe the properties of saturation and solubility in a solution

    1. 1.

      Observe the effect of temperature on solubility of sugar and salt solutions4.3.1

    2. 2.

      Calculate the concentration of solution, using mass percent4.3.2

  • 4.4

    Identify foams and emulsions

    1. 1.

      Determine the role of foams and emulsions in foods4.4.1

    2. 2.

      List various food in each type of emulsion4.4.2

    3. 3.

      Make an emulsion4.4.3

  • 4.5

    Identify function and properties of leavening agents

    1. 1.

      Observe production of carbon dioxide using baking powder4.5.1

    2. 2.

      Compare different amounts of leavening agents used in cake4.5.2

  • 4.6

    Describe mold, yeast and bacterial fermentation

    1. 1.

      Observe how a variety of environments affect yeast growth4.6.1

    2. 2.

      Use guest speaker or have students provide samples to illustrate fermentation4.6.2

Science of Food Processing

  • 5.1

    Define terms related to the science of food processing

    1. 1.

      Demonstrate knowledge of terms using correct context5.1.1

  • 5.2

    Identify causes of food spoilage with emphasis on the microorganisms

    1. 1.

      Analyze the growth rate of microorganisms5.2.1

    2. 2.

      Identify foods susceptible to growth and the spread of foodborne illnesses5.2.2

  • 5.3

    Describe properties of microorganisms that cause foodborne illness and spoilage

    1. 1.

      Compare bacteria populations in meat5.3.1

    2. 2.

      Discuss personal habits during food preparation/handling that prevent foodborne illness5.3.2

  • 5.4

    Describe the function of the FDA

    1. 1.

      Research the FDA on the Internet5.4.1

  • 5.5

    Identify how additives are regulated

    1. 1.

      Describe the differences between the Delaney Clause and GRAS List5.5.1

  • 5.6

    Identify advantages and disadvantages of using food additives

    1. 1.

      Describe the main function of food additives5.6.1

    2. 2.

      Explain the differences between natural and artificial additives5.6.2

  • 5.7

    Describe how freezing affects food preservation

    1. 1.

      Compare methods of freezing food5.7.1

    2. 2.

      Identify types of food that can be successfully freeze dried5.7.2

  • 5.8

    Describe how irradiation preserves food

    1. 1.

      Examine the arguments for and against irradiation of food5.8.1

  • 5.9

    Examine packaging used to contain foods

    1. 1.

      Compare modified atmosphere and aseptic packaging5.9.1

Frequently asked questions

What grade levels do these standards cover?
Grade 10, Grade 11, and Grade 12
When were these standards adopted?
2008
Where can I read the official document?
Food Science

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