What we've learned in Food Science

• Don't put too many toppings on a pretzel
• Don't put too many toppings on a pizza
• The different sauces
• Produce should be average sized
• Wash your hands well (30 sec.)
• Don't buy a discolored orange/fruit
• Butter will help cook chicken faster and brown it
• Leavening agents in foods
• Don't work with dough too much
• Gravy is made from the drippings of other foods
• Gelatin has animal bones/hooves in it
• Don't buy bruised fruit
• Chocolate sauce has water in it, then chocolate
• pH scale - how acids and bases work
• There are no naturally blue foods
• Don't eat raw eggs
• Salmonella is on the outside shell of eggs
• Cook chicken to 165 degrees F
• Four C's - Cook, Clean, Chill, Combat Cross-contamination
• Oil and eggs don't mix
• Emulsification is the mixing of things that don't mix
• Moisture makes food heavier
• Different cuts - mincing, dicing, etc. 
• Mold can cause food to go bad
• Salt can make food safe to eat - prosciutto
• Different salts - sea salt, black salt, etc.
• Salt comes from different places
• Eggs can be separated
• Mix oil into mayonnaise very slowly
• Grease the pans so cakes do not stick