Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.12

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. Content Understanding
  4. Teaching Strategies
  5. Classroom Activities: Design and Engineering
  6. Resources
  7. Implementing District Standards
  8. Endnotes

Best Practices for Food Preservation from Lab to Home Kitchen

Thanh-Nhu Tran

Published September 2017

Tools for this Unit:

Endnotes

  1. Vaclavik, Vickie A., and Elizabeth W. Christian. Essentials of Food Science. New York, NY: Springer New York, 2008. 384.
  2. Veld, Jos H.j. Huis Int. "Microbial and biochemical spoilage of foods: an overview." International Journal of Food Microbiology 33, no. 1 (1996). 8-10.
  3. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 110.
  4. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 438.
  5. Wolke, Robert L., and Marlene Parrish. What Einstein told his cook: kitchen science explained. New York: W.W. Norton & Co., 2008. 138-39.
  6. Ahmed, Jasim, and Shafiur Rahman. Handbook of food process design. Hoboken, NJ: Wiley-Blackwell, 2012. 622-23.
  7. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 426.
  8. Ahmed, Jasim, and Shafiur Rahman, Handbook of Food Process Design, 338.
  9. The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk. PDF. The U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Food Information, August 2012. 2.
  10. Ahmed, Jasim, and Shafiur Rahman, Handbook of Food Process Design, 410.
  11. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 472.
  12. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 473.
  13. Mannheim, Chaim, Nehama Passy, and Aaron L. Brody. "Internal corrosion and shelf‐life of food cans and methods of evaluation." C R C Critical Reviews in Food Science and Nutrition 17, no. 4 (1983). 375.
  14. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 476-69.
  15. Ahmed, Jasim, and Shafiur Rahman, Handbook of Food Process Design, 381-82.
  16. James, Christian, Bukola A. Onarinde, and Stephen J. James. "The Use and Performance of Household Refrigerators: A Review of household refrigerators." Comprehensive reviews in food science and food safety 16 (2017): 160-79. Accessed May 16, 2017. 161.
  17. Vaclavik, Vickie A., and Elizabeth W. Christian, Essentials of Food Science, 433.
  18. James, Christian, Bukola A. Onarinde, and Stephen J. James, The Use and Performance of Household Refrigerators: A Review of household refrigerators, 162.
  19. James, Christian, Bukola A. Onarinde, and Stephen J. James, The Use and Performance of Household Refrigerators: A Review of household refrigerators, 162.
  20. Alic, Margaret. "Foodborne Illness.” The Gale encyclopedia of nursing and allied health, 1381-386. Gale. Accessed July 17, 2017. 1.
  21. "Burden of Foodborne Illness: Findings." Center of Disease Control and Prevention. Department of Health & Human Services, 15 July 2016. Web. 18 July 2017.
  22. "Burden of Foodborne Illness: Findings." Center of Disease Control and Prevention. Department of Health & Human Services, 15 July 2016. Web. 18 July 2017.
  23. "Polymer Permeability: Which Plastic Wrap Prevents Oxidation Best?" Science Buddies. Accessed August 01, 2017. https://www.sciencebuddies.org/science-fair-projects/project-ideas/Chem_p033/materials-science/which-plastic-wrap-prevents-oxidation-best#summary.
  24. "Polymer Permeability: Which Plastic Wrap Prevents Oxidation Best?" Science Buddies. Accessed August 01, 2017. https://www.sciencebuddies.org/science-fair-projects/project-ideas/Chem_p033/materials-science/which-plastic-wrap-prevents-oxidation-best#summary.
  25. Webb, Norman L. Training Manual 2.1 Draft 091205. Word Document. Wed. 1 August 2017.

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