Elements and Performance Criteria
- Apply understanding of common physical phenomena in the food industry
- Apply an understanding of the physical states of matter
- Apply an understanding of common food science principles to a production process
- The significance of pH for processing, food safety and cleaning applications is identified
- The reactions and properties of carbohydrates, proteins and fats can be tracked through a given process
- The properties of common emulsions, suspensions and solutions can be described
- Common chemical reactions that occur, factors required to cause a reaction and the effect of reactions can be identified
- Safe work procedures for processes requiring handling of chemicals and/or involving chemical reactions are reviewed and/or established
- Communicate and interpret technical information