FCS-FS-5. Students will discuss why water and pH are important factors in food preparation and preservation.   ; a) Explain the properties of water.   ; b) Describe and demonstrate the functions of water in food preparation and the influence of water content on the food preparation and storage process.   ; c) List the common sources of water and the common contaminants.   ; d) Identify the properties of acids and bases; discuss what happens when water ionizes and how ion
Melting point
Boiling point
Latent heat
Sublimation
Boiling point
Latent heat
Heat of fusion
Immiscibility
Density
Electronegativity
Colloidal dispersion
Latent heat
Latent heat
Density
Heat of fusion
Heat of vaporization
Polar molecule
Boiling point
Sublimation
Colloidal dispersion
Boiling point
Melting point
Electronegativity
Immiscibility
Heat of fusion
Sublimation
Heat of vaporization
Density
Hydrogen bond
Condensation point
Density
Sublimation
Sublimation
Boiling point
Melting point
Latent heat
Density
Polar molecule
Immiscibility
Condensation point
Reducing the resistance water must overcome to boil
Reducing water's surface tension
Reducing water's density
All of the answers are true
Sublimation
Surface tension
Heat of vaporization
Emulsification
Create a polar molecule
Make it a good emulsifier
Give it many properties
Are easily broken
Hard water
Water's properties as a solvent
Low atmospheric pressure
Sublimation
All of the answers are true
Exerts a negative charge
May become a part of a polar molecule
Attracts shared electrons
True
False
True
False
True
False
True
False
True
False
True
False
Melting point
Boiling point
Starting point
Freezing point
Latent heat
Heat of vaporization
Sublimation
Electronegativity
Colloidal dispersion
Condensation point
Density
Sublimation
Density
Immiscibility
Polar molecule
Sublimation