Ability to: identify physical characteristics or phenomena that occur through processing, including the following common physical phenomena, and any additional phenomena appropriate to the production process: shear and strain friction surface tension pressure crystallisation total solids heat and temperature relative humidity work/energy input viscosity particle size melting points, boiling points, freezing points dew/condensation point other phenomena as appropriate to product/process identify products and processes where these phenomena can be observed based on phenomena that can be observed in a production process, develop explanatory sketches or flow charts to communicate how these phenomena affect product and process identify tests commonly used to measure these phenomena and related units of measurement identify molecular changes that occur in states of matter, and apply this to an understanding of common applications, such as refrigerant or freeze drying for transition phases that apply in a given production process, identify the role of temperature and pressure in the transition process identify the difference between acids and bases classify commonly used materials, ingredients and indicators according to pH identify the difference between a strong acid and a concentrated acid and related units of measurement used to describe these acids identify typical strengths and concentration levels required for acids and bases commonly used in a production process (e.g. cleaning agents) for cleaning agents, identify compatibility with equipment surface materials identify the significance of pH for processing, food safety and cleaning applications identify the basic molecular structures of carbohydrates, proteins and fats identify the processing stages designed to affect the structure of these compounds (e.g. hydrogenation or denaturing proteins in cooking processes of oil) distinguish the difference between solutions, suspensions and colloidal systems. Colloidal systems include: emulsions (oil in water/water in oil) sols (solid-liquid/solid-solid) gels foams (gas-liquid/gas-solid) identify typical applications of solutions, suspensions and colloidal systems in food processing distinguish between dispersed particles and the dispersion medium in colloids identify factors that the affect stability of colloidal systems, including the stages in a production process that can cause a change in the structure of a colloid identify common chemical reactions that occur in food processing, including both spontaneous and controlled reactions (reactions to be covered include oxidation, enzymic, Maillard and acid-based reactions, and other reactions relevant to a given product type and production process) identify the role of enzymes in generating biological reactions (e.g. amylase in bread) identify safety hazards and control methods required when handling chemicals and working with processes that involve chemical reactions review and/or develop workplace procedures to include advice on hazards and related instructions on control methods, including advice on action required in the event of an incident such as a chemical spill or an emergency read and interpret technical information to describe food properties and/or reactions, including recognition and application of appropriate units of measurement and terms use communication skills to interpret and complete work information to support operations of work team or area demonstrate and support cooperative work practices within a culturally diverse workforce |