Food Products and Processing Systems AG3 and AG4 Essential Questions: 1. How do the components and history of the food industry affect the development of food products and processing? 2. How do safety principles and recommend equipment and facility management techniques apply to the food products and processing industry? 3. What principles of science are utilized in the food products and processing industry 4. How are food products Selected and processed for storage, distribution, and consumption? Essential Vocabulary: animal handling, antimicrobial agent, bacteria, Basal Maintenance Requirement, biochemical function, biotechnology, blind spot, boxed beef, byproducts, carcass, clean, cloning, consumption, Country of Origin Labeling (COOL), daily values, Dehydration, Dietary Reference Intake, dressing percentage, emulsion, enzyme, Escherichia Coli, ethics, extrusion, flight zone, food additive, food processing, foodborne illness, genetic engineering, germ, Hazard Analysis and Critical Control Point (HACCP), irradiation, maintenance, meat cuts, microorganism, myoglobin, National Nutrient Database, non-ambulatory, Nutrition Facts Panel, pasteurization, post mortem, pre mortem, preservative, product yield, quarter, refrigeration, rinse, salmonellosis, sanitize, smoking, sterilization, stunning, Table of Composition Essential Understanding The student will demonstrate competence in the application of scientific principles, practices and techniques in the processing, storage and development of food products. FPP.01: Examine components of the food industry and historical development of food products and processing. Prior Background Knowledge Required: computer experience basic Math and ELA skills basic speaking and listening skills basic collaboration tools Students will know how to evaluate the significance and implications of changes and trends in the food products and processing industry. how to work effectively with industry organizations, groups, and regulatory agencies affecting the food products and processing industry. Students will understand that the food industry is divided into four major segments: production, manufacturing, distribution, and marketing. consumers and producers have issues with developing and using new technologies..ie GMO, country of origin labels, radiation. livestock check off system Students will be able to identify and explain the segments of the food industry. (historical development of food products) (select and process food products) identify and explain environmental and safety concerns about the food supply. (Human use of Natural Resources) (Animal Handling) (Historical Development of
Vocabulary: biotechnology cloning consumption ethics genetic engineering play a role in consumer choice, and analyze the goals and impacts of livestock organizations, such as pork producers and beef associations. Food Products and processing) discuss the issues of safety and environmental concerns about foods and food processing (e.g Genetically Modified Organisms, microorganisms, contamination, irradiation). (Human use of Natural Resources) (Animal Handling) (Historical Development of Food Products and processing) (Select and Process Food Products) determine appropriate industry response to consumer concerns to assure a safe and wholesome food supply. (Human use of Natural Resources) (Safety and Sanitation procedures of Food Products) (Historical Development of Food Products and processing) (Select and Process Food Products) prepare and deliver a multi-part historical development of foods project and presentation. FPP.02: Apply safety principles; recommend equipment and facility management techniques to the food products and processing industry.
Prior Background Knowledge Required: computer experience basic Math and ELA skills basic speaking and listening skills basic collaboration tools Students will know how to manage operational procedures and create equipment and facility maintenance plans. how to implement Hazard Analysis and Critical Control Point (HACCP) procedures to establish operating parameters. how to apply safety and sanitation procedures in the handling, processing, and storing of food products. Agednet.com FS127 Vocabulary: bacteria clean country of origin labeling (COOL) escherichia Coli foodborne illness germ hazard analysis and critical control point (HACCP) microorganism rinse salmonellosis sanitize Students will understand that food processing follows procedures to ensure that foods are safe. following the Best Management Practices for Animal Treatments and Health Maintenance is economically and socially responsible. following the Best Management Practices Record Keeping and Inventory Control is required by law. Students will be able to identify reasons for using a planned maintenance program to maintain equipment and facilities. (Animal Facilities and Equipment) (Harvesting, Handling, & Storing crops) (Safety and sanitation procedures of Food Products) (Hazard Analysis and Critical Control Points) describe contamination hazards (physical, chemical, and biological)associated with food products and processing. (Animal Facilities and Equipment) (BQA) (Harvesting, Handling, & Storing crops) (Safety and sanitation procedures of Food Products) (Hazard Analysis and Critical Control Points) describe the effects foodborne pathogens have on food products and humans. (Animal Facilities and Equipment) (Harvesting, Handling, & Storing crops) (Safety and sanitation procedures of Food Products) (Hazard Analysis and Critical Control Points) explain the importance of record keeping in a food
products and processing system. (Animal Facilities and Equipment) (BQA) (Harvesting, Handling, & Storing crops) (Safety and sanitation procedures of Food Products) (Hazard Analysis and Critical Control Points) prepare and deliver a multi-part equipment and facilities of foods project and presentation. FPP.03: Apply principles of science to the food products and processing industry. Prior Background Knowledge Students will know Required: how to apply principles of computer experience science to food processing basic Math and ELA skills to provide a safe, basic speaking and wholesome and nutritious listening skills food supply. basic collaboration tools Vocabulary: Basal maintenance requirement biochemical function daily values dehydration dietary reference intake emulsion extrusion food processing irradiation maintenance national nutrient database Students will understand that information in food labels can be interpreted for food composition and nutrient content. the principles of science are applied to the food products and processing industry. the meat and dairy industry processes products for convenience, preservation and safety. Students will be able to explain the application of chemistry and physics to food science. (Food Nutrient analysis) (Select and process Food Products) explain the current USDA food recommendation graphic in relation to essential nutrients for the human diet. (Food Nutrient Analysis) compare and contrast the nutritive value of food and food groups. (Food Nutrient Analysis) discuss common food constituents (e.g. proteins, carbohydrates, fats, vitamins, minerals).
nutrition facts panel pasteurization refrigeration smoking sterilization table of composition (Animal Nutrition) (Food Nutrient Analysis) compare and contrast food constituents and their relative value to product taste, appearance, etc.) (Animal Nutrition) (Food Nutrient Analysis) (Select and Process Food Products) (Meats) (Dairy Products) prepare and deliver a multi-part science principals of foods project and presentation. FPP.04: Select and process food products for storage, distribution, and consumption. Prior Background Knowledge Required: computer experience basic Math and ELA skills basic speaking and listening skills basic collaboration tools Students will know how to utilize harvesting, selection and inspection techniques to obtain quality food products according to industry standards. how to evaluate, grade, and classify processed food products. how to process, preserve, package, and present food and food products for sale and distribution. Vocabulary: animal handling Antimicrobial agent blind spot Students will understand that sodium nitrite and salt can be used in cured meat products. common major steps are involved in the processing of animal carcasses. average dressing percentages for cattle, sheep, and hogs are effected by many factors. there are common wholesale and retail cuts of beef, pork, and lamb. analyzing factors that affect quality and yield grades can improve products. livestock psychology and proper handling practices Students will be able to identify quality and yield grades of food products. (Animal Selection and Evaluation) (Meats) discuss factors that affect quality and yield grades of food products. (Animal Selection and Evaluation) (Meats) (Dairy Products) identify and describe accepted animal treatment and harvesting techniques. (Animal Handling) (Animal Selection and Evaluation) (BQA) (Dairy Products) (Meats) (Select and Process Food Products) compare and contrast
boxed beef byproducts carcass dressing percentage Enzyme flight zone Food additive meat cuts Myoglobin non-ambulatory post mortem pre mortem Preservative Product yield quarter stunning improve productivity and animal welfare. the livestock industry produces and maintains a quality food product. care and handling of nonambulatory animals must be humane. accepted animal treatment an harvesting techniques. (Animal Handling) (Animal Selection and Evaluation) (BQA) (Dairy Products) (Meats) (Select and Process Food Products) describe the importance of pre-mortem and postmortem inspections of animals. (Animal Handling) (Animal Selection and Evaluation) (BQA) (Meats) (Select and Process Food Products) explain desirable and undesirable characteristics of both pre-mortem and post-mortem animals in relation to the production of food products. (Animal Handling) (Animal Selection and Evaluation) (BQA) (Meats) (Select and Process Food Products) identify and describe foods derived from meat, egg, poultry, fish, and dairy products. (Animal Selection and Evaluation) (BQA) (Meats) (Dairy Products) (Select and Process Food Products) discuss and describe qualities of processed meat, egg, poultry, fish, and dairy products.
(Animal Selection and Evaluation) (BQA) (Meats) (Dairy Products) (Select and Process Food Products) (Human use of Natural Resources) identify and describe products derived from grains, legumes, and oilseeds. (GP) discuss desirable qualities of grain, legume, and oilseed products. (Agronomic Crops) (Harvest, Handle & store crops) (Select and Process Food Products)) identify and explain common weights and measures used in the food products and processing industry. (Animal Selection and Evaluation) (Dairy Products) (Food Nutrient analysis) (Meats) (select and process food products) (Human use of Natural resources) (Measure and survey natural resources) (agronomic Crops) (Harvest Handle & Store Crops) weigh and measure food products and perform conversions between units of measure. (Animal Selection and Evaluation)
(Dairy Products) (Food Nutrient analysis) (Meats) (select and process food products) (Human use of Natural resources) (Measure and survey natural resources) (agronomic Crops) (Harvest Handle & Store Crops) explain methods and materials for processing foods for sale as fresh-food products. (Animal Facilities and Equipment) (Dairy Products) ( Hazard Analysis and Critical Control Points) (Meats) (Safety and Sanitation procedures of food products) (Select and Process Food Products) identify and explain storage conditions to preserve product quality.. (Dairy Products) ( Hazard Analysis and Critical Control Points) (Meats) (Safety and Sanitation procedures of food products) (Select and Process Food Products) (Harvest, Handle, & store crops) prepare and deliver a multi-part storage, distribution and/or
consumption of foods project and presentation.