STANDARD COMPETENCIES

 

 1. Compare fermentation by bacteria and yeast in food production.

 2. Explain the fermentation chemistry of acids and alcohols.

 3. Compare the history and use of fermented foods in different cultures around the world.

 4. Explain the production of cheese, yogurt and other dairy product by fermentation

 5. Discuss food preservation by fermentation.

 6. Explain fermentation of vegetables and foods produced.

 7. Discuss the fermentation of fruits and sugars and their products, including wine, cidar and mead.

 8. Explain different methods of fermentation of meats and soy.

 9. Discuss beverage fermentation in practice and application.

 

 

 TOPICAL OUTLINE

 

 

 I. Fermentation biochemistry

      a. Acid fermentation

      b. Alcohol fermentation

      c. Microorganisms of fermentation

 II. Organoleptic analysis

      a. Smell and taste analysis of foods

 III. Fermentation of Dairy

      a. History and culture

      b. Types of foods and their uses in different geographic regions

           i. Kefer

          ii. Yogurt

         iii. Soft Cheeses

      c. Fermentation process and safety

 IV. Fermentation of Vegetables and Fruits

      a. History and culture

      b. Types of foods and their uses in different geographic region

           i. Pickles

          ii. Sauerkraut

         iii. Kimchee

      c. Fermentation process and safety

 V. Fermentation of Meat and Soy

      a. History and cultures

      b. Types of foods by geographic region

           i. Salami

          ii. Tempeh

      c. Fermentation process and safety

 VI. Beverages from Fermentation

      a. History and cultures

      b. Types of foods or beverages by region

           i. Ginger ale

          ii. Kombucha

      c. Fermentation process and safety

 VII. Fermentation of Grains

      a. History and cultures

      b. Types of foods by geographic region

           i. Sourdough bread

      c. Fermentation process and safety