STEM Careers
A career attainable through vocational school
Culinary Chef
Type of yeast activated in warm water
Active Dry Yeast
Helps reduce food-borne illness
Food Sanitation/Safety
Proteins that act as catalysts
Enzymes
Heat transfer from direct contact
Conduction
Event used for networking and job postings
Job Fair
Type of leavening caused by steam in pie crust
Physical Leavening
Agency regulating PPE requirements
OSHA (Occupational Safety Hazard Admin)
Enzyme that breaks maltose into glucose
Maltase
Cooking method that causes vitamins to leach into water
Boiling
Difference between short-term and long-term goals
S.T. : Completed in less than 12 months / L.T : take longer than 12
Why bread may fail to rise
Dough was not kneading properly
Purpose of tying hair back in the lab
To prevent contamination, fire, and injury
What inhibitors do to enzymes
They change the shape of the enzyme and slow/stop reactions
Best cooking method for retaining nutrients
Stir-frying
An educational degree earned from college
Bachelors or Masters or Doctoral
A missing ingredient in a yeast bread recipe
No leaving agent.
Three types of food hazards
Biological, Physical, & Chemical
What peptidase breaks peptides into
Amino Acids
Type of energy involved in molecular motion
Heat
Career responsible for meal consistency and plating
Culinary Chef
Difference between biological and physical leavening
Biological uses living organisms like yeast; physical uses steam or air
Difference between OSHA and EPA
OSHA regulates workplace safety/PPE; EPA regulates environmental safety and waste disposal
Purpose of pectinase in fruit juice
Make the fruit juice clear
Difference between conduction, convection, and radiation