Food Science, Nutrition, and Culinary Arts
Food Science, Nutrition, and Culinary Arts combines nutrient science, food safety, and kitchen technique. Questions often present a preparation or storage scenario and ask for the safest or most technically correct action.
Nutrition foundations
- Carbohydrates and protein provide 4 kcal per gram; fat provides 9 kcal per gram; water supplies no calories but is essential.
- MyPlate divides the plate into about half fruits and vegetables, one quarter grains, and one quarter protein, with dairy alongside.
- Digestion begins in the mouth for carbohydrates, in the stomach for protein, and fat is emulsified by bile after leaving the stomach.
Food safety
FATTOM summarizes conditions pathogens need: food, acidity, time, temperature, oxygen, and moisture. Keep food out of the 40-140°F danger zone. Cook poultry to 165°F, ground meats to 160°F, and whole cuts of pork, beef, and lamb to 145°F with a three-minute rest. HACCP uses hazard analysis, critical control points, limits, monitoring, corrective action, verification, and record keeping.
Culinary technique
Dry-heat methods include roasting, broiling, and sautéing; moist-heat methods include poaching, simmering, and steaming. The Maillard reaction browns proteins and sugars and creates flavor. Gluten forms when wheat flour is hydrated and worked. An emulsion suspends fat droplets in water, as in mayonnaise.
Worked example
A casserole containing raw ground beef reaches 155°F at the center. Is it safe? No. Ground beef must reach 160°F because grinding distributes surface bacteria throughout the meat. The reasoning is not about appearance or cooking time alone; the critical limit is the internal temperature for the specific food.
Traps
Do not wash raw poultry, because splashing spreads bacteria. Searing does not seal in juices. The danger zone is 40-140°F, not 32-212°F. Let roasted meat rest so juices redistribute.