Topic of my Power Point presentation included:   How does sugar behave differently depending upon the temperature to which it is prepared? Why? (Caramelization, types of sugars) 

I have attached the book. This power point is from chapter 9

I have attached the rubric too.

Plagiarism free paper A++

Please be specific with the given topic instruction.

Overview: The Educational Presentation assignment is a PowerPoint or Google Slide presentation designed to summarize unit learning by answering food-related questions using research-based resources. Students are assigned specific food-related questions for each presentation in the table above.

Be sure to include the following:

QUESTION ASSIGNED – see Question above  

HISTORY or Background Information – see slides 4-8 for suggested slides

                            a.  4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.

                            b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

FOOD SCIENCE – see slides 10-16

                                a. 4 terms with definitions

                                b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).

                                c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21

                                                a. 3 terms with definitions

                                                b. 3 cultural origins of food/culinary technique

                                                c. 2 photos or videos of a food that uses the defined culinary technique above

NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27

                                                a. complete descriptions on slide 23

                                                b. 2 NSI facts with 3-4 details and APA in-text citations

                                                c. nutrient measures as on slide 25

KEY LEARNING—see slides 28-31

                                                a. Summarize most important information from

                                                                1. Food Science

                                                                2. Culinary Method

                                                                3. Nutritional/Sensory Implications

                                                b. explain how your presentation answers the question assigned

                                                c. give 3 examples of how the presentation can be used

REFERENCES –see slide 32, use APA full citations

                                                a. cite all texts, books, and academic journals

                                                b. cite websites

                                                c. cite video documentaries and other videos

                                                d. cite photos

                                                e. keep slide 33 as it gives credit to the template creators

Fats and oils

Ways someone could choose Healthier fats to cook and eat 1

(Richardson, 2018)

Cooking technique depends on the oil and heat.
TABLE OF CONTENTS
are some fats healthier than other? ,
At room temperature oils are liquid and fats are solid but have the same chemical structure.. Compare lard .butter,olive oil, hydrogenation shortening.
Technique, process, or culinary method of preparation
Food Science Info
02
03
History or Background Info
01
04
Nutritional or Sensory implications
(Fabflour, 2020)

History or Background Info
Oils and fats form an important part of a healthy diet
01
(Nale, n.d.)

Leavening agents, also known as raising agents, have been used throughout history as a way to aid in the rising and mixture process when baking. The word leavener comes from the latin word levare meaning “rise” (Consumier, 2017). For a long time yeast and other biological leaveners were most commonly used. However, with technological advances in food science we now have chemical leaveners to choose from that serve a specific purpose through each of their chemical components. Understanding how each leavening agent works will help you decide which is best for the recipe you are using.
History
(Bob, 2020)

There are 4 different kinds of baking powders including: tartrate, phosphate, anhydrous phosphate,and sodium aluminum sulfate phosphate powders.
Baking powder is the most commonly used and known chemical leavener.
Accurate measurement is crucial with leavening agents.

Background Info

The first discovery of chemical leavening, a mixture of a salt and acid that would create carbon dioxide which began making the rising process easier.
Baking soda
A BRIEF STORY — timeline of discoveries
18th Century
Process of using yeast, a biological leavening agent, which took anywhere from 12-24 hours for the rising process.
1846
1856
Yeast
A Chemist was able to create baking powder which cut the rising process nearly in half.
Baking powder

MILESTONES REACHED in science or culinary technique
01
Mercury is the smallest planet in our Solar System
MERCURY
03
Despite being red, Mars is actually a cold place
MARS
02
Venus has a beautiful name, but it’s terribly hot
VENUS

This is a diagram of the different types of leavening agents:

Food Science
The chemical makeup of leavening agents and how they work.
02
(Flour…, n.d.)

Definition
Bicarbonate of soda, an alkaline ingredient (McWilliams, 2013. Pg 324).
Baking soda
Food Science Term

Definition
Stain of yeast capable of reducing rising time of yeast-leavened products by half (McWilliams, 2013. Pg 323).
Quick-rise active dry yeast
Food Science Term

Food Science Fact
Carbon dioxide can be created biologically or chemically (McWilliams, 2013).
Carbon dioxide is responsible for the honeycomb structure that appears from baked goods (Consumier, 2017)
The gas Carbon dioxide is extremely effective in leavening.
The reaction that occurs when combining an alkaline substance and an acid is carbon dioxide (McWilliams, 2013).
Carbon dioxide aids in increasing volume, therefore, it helps baked products rise when present (McWilliams, 2013).

This is a slide that is ready for a photo.
—APA in-text citation

Food Science Fact
Double-acting baking powders contain a second acid and undergo their second reaction once reaching the heat in an oven.

Food Science Fact
Single- acting baking powders begin their action during mixing.
During this process only one chemical reaction occurs.

Technique, process, or culinary method of prep
03
(Love, 2021

Types of Processes/Methods of Preparation
Air- leavening action occurs through air when baking.
Proofing- process of fermenting your batter or dough in order to generate CO2 to double volume.
Pastry
Although it is made of compact dough, it receives its volume and shape from the air trapped within the dough.
Baked goods with yeast
Uses a rest period to create a final rise in the dough.
Bread
Used when baking bread to create a final burst of expansion in the dough and to harden crust.

01
02
03
Oven spring- Sharp increase in volume in early phase of baking due to accelerated carbon dioxide production in a hot oven

Cultural Origins of food/culinary techniques

TRANS FAT
Germany
CRISCO
England
Bread
Egypt
01
03
02

Nutritional or Sensory implications
04

What senses (hear, see, taste, touch, and smell) are involved in the culinary process, or the scientific reactions?
Description of the nutrients found in these foods, or how it affects the human body when metabolized.
Nutrition
Sensory

Nutritional/Sensory Implication (NSI) Fact
APA in-text citation
Research-based details about NSI fact
APA in-text citation
Research-based details about NSI fact
Fact
APA in-text citation
Research-based details about NSI fact
APA in-text citation
Research-based details about NSI fact

Nutritional/Sensory Implication (NSI) Fact
APA in-text citation
Research-based details about NSI fact
APA in-text citation
Research-based details about NSI fact
Fact
APA in-text citation
Research-based details about NSI fact
APA in-text citation
Research-based details about NSI fact

Key Learning

Most important information
Key Learning from the Presentation
Culinary Method
Culinary methods such as the oven spring method can help you achieve desired results.
Nutr/Sensory Implications
Food Science
Leavening agents react to produce volume in foods when baked. Leavening can occur through air, steam, heat, or through biological/chemical components.

How does your presentation answer the original question?( from slide 2)
History
01
02
04
03
Small summary
Culinary Method
Small summary
Food Science
Small summary
Nutrition

How can the learning from this presentation be used?
Use for learning
Use for learning
01
02
Use for learning
03

REFERENCES — USE APA style

TEXTS/BOOKS/JOURNALS
Cousminer, J.J. (2017). Culinology: The intersection of culinary art and food science. Wiley. textbook

McWilliams, M. (2013) Food fundamentals, 10th Ed. Pearson. textbook

WEBSITES
Panko, B. (2017, June 20). The Great Uprising: How a Powder Revolutionized Baking. Retrieved from https://www.smithsonianmag.com/science-nature/great-uprising-how-powder-revolutionized-baking-180963772/

VIDEO DOCUMENTARIES/VIDEOS:

ICONS

Pack Nutrition 17

PHOTOS

https://www.google.com/search?q=fats+and+oils+presentation+picutre&tbm=isch&ved=2ahUKEwjAoISNhanvAhUGVawKHVvnDWwQ2-cCegQIABAA&oq=fats+and+oils+presentation+picutre&gs_lcp=CgNpbWcQA1C_BFjHnQxgoaEMaABwAHgAgAFjiAH3A5IBATiYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=RHhKYMDuFYaqsQXbzrfgBg&bih=913&biw=1280&rlz=1C1GCEA_enUS944US944&safe=images#imgrc=2zxnfuHmqUT14M

https://depositphotos.com/108187198/stock-illustration-food-fats-good-high-in.html
REFERENCES

Please keep this slide for attribution
CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and infographics & images by Freepik

THANKS
Do you have any questions?
bredmil@email.ecok.edu
1(405) 123-4567
flourmillerscompany.com
(Hands in.., n.d.)

CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon, and infographics & images by Freepik

Points:
9 (9.00%)
Most requirements are present (more than half, but not all)

Points:
6 (6.00%)
Half or fewer requirements are present

Points:
3 (3.00%)
Many of requirements are missing

Points:
9 (9.00%)
Most requirements are present (more than half, but not all)

Points:
6 (6.00%)
Half or fewer requirements are present

Points:
3 (3.00%)
Many of requirements are missing

Points:
9 (9.00%)
Most requirements are present (more than half, but not all)

Points:
6 (6.00%)
Half or fewer requirements are present

Points:
3 (3.00%)
Many of requirements are missing

Points:
9 (9.00%)
Most requirements are present (more than half, but not all)

Points:
6 (6.00%)
Half or fewer requirements are present

Points:
3 (3.00%)
Many of requirements are missing

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