11-12 Fermentation
CTE Areas of Study: Agriculture
Participants in several FFA competitive events may expect a connection to fermentation techniques and describe the basic chemical principles of fermentation and the factors that affect the fermentation process. Performance indicators may include the following:
- Explain benefits of fermented foods.
- Evaluate meat animal products in order to optimize economic returns to producers and industry as well as to meet the needs of the consumer.
- Utilize knowledge of milk quality, regulations, grades and classes of milk, factors necessary to produce quality milk.
- Identify cheese varieties and characterize properties
- Compare and contrast best management practices associated with food processing procedures.
Originator:
eduToolbox® is a resource-sharing portal developed by the Ayers Institute for Learning & Innovation with collaborative support and funding from the Tennessee Department of Education and the U.S. Department of Education's Math & Science Partnership program.
