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Food Science
Hospitality and Tourism · Texas TEKS
| Strand | Standard ID | Standard Statement | Covered? | CLX Match List |
|---|---|---|---|---|
| 1. The Student, For At Least 40% Of Instructional Time, Asks Questions, Identifies Problem... | 1.1.1 | ask questions and define problems based on observations or information from text, phenomena, models, or investigations | ✅ | • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 03 - Scientific Method: Experimental Design, Data Analysis, and Hypothesis Testing • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 03 - Scientific Method: Experimental Design, Data Analysis, and Hypothesis Testing • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 03-04 • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 03-04 • OpenStax : CK-12 Geometry : 2.1 Section 2.1: Inductive Reasoning (pending) |
| 1.1.2 | apply scientific practices to plan and conduct descriptive, comparative, and experimental investigations and use engineering practices to design solutions to problems | ✅ | • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 03 - Scientific Method: Experimental Design, Data Analysis, and Hypothesis Testing • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 03-04 • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 03-04 • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 05-06 • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 03 - Scientific Method: Experimental Design, Data Analysis, and Hypothesis Testing | |
| 1.1.3 | use appropriate safety equipment and practices during laboratory, classroom, and field investigations as outlined in Texas Education Agency-approved safety standards | ✅ | • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 02 - Understanding Animals: Taxonomy, Economics, Careers, and Safety • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 12 - Personal Protective Equipment (PPE) • Certify ED : Carpentry (Video & VR) : Carpentry - Unit 01 - Fundamentals of Carpentry Safety and Tool Use • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 36 - Hazardous Materials Management • Core-LX : All Lessons : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) | |
| 1.1.4 | use appropriate tools such as calculators, spreadsheet software, data-collecting probes, computers, standard laboratory glassware, microscopes, various prepared slides, metric rulers, electronic balances, hand lenses, Celsius thermometers, hot plates, lab notebooks or journals, timing devices, cameras, Petri dishes, lab incubators, and models, diagrams, or samples of biological specimens or structures, vacuum sealer, oven, cook top, cookware, bakeware, cutlery, and measuring cups and spoons | ✅ | • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 06 - Plumbing Tools: Identification, Use, and Safety • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 10 - Laboratory Techniques and Equipment Pt. 2 • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 10 - Laboratory Techniques and Equipment Pt. 2 • Certify ED : Culinary (Video and VR) : Culinary - Unit 02 - Kitchen Fundamentals: Equipment Organization, Safety, and Techniques • TPC : TPC Industrial Fundamentals : 104 Making Measurements | |
| 1.1.5 | collect quantitative data using the International System of Units (SI) and United States customary units and qualitative data as evidence | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 03: Measurements • TPC : TPC Industrial Fundamentals : 107 Hand Tools • Open Textbooks : Fundamentals of Math, Physics, and Statistics for Future Transportation Professionals : FMPS: 09 Data Analysis – Hypothesis Testing, Estimating Sample Size, and Modeling • Open Textbooks : Fundamentals of Math, Physics, and Statistics for Future Transportation Professionals : FMPS: 09 Data Analysis – Hypothesis Testing, Estimating Sample Size, and Modeling • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 06 - Plumbing Tools: Identification, Use, and Safety | |
| 1.1.6 | organize quantitative and qualitative data using lab reports, labeled drawings, graphic organizers, journals, summaries, oral reports, and technology-based reports | ✅ | • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 10: Reporting Results • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 10: Reporting Results • Pointful Education : Agriscience I : Agriscience_01 06: Agriscience Tools, Equipment, and Instruments • Core-LX : Intro Stats : Intro Stats - Chapter 01: Sampling and Data • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 09: Visualizing Data | |
| 1.1.7 | develop and use models to represent phenomena, systems, processes, or solutions to engineering problems; | ✅ | • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 03-04 • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 03-04 • Gittel Grant : Unit 2: Electrical Engineering I : Unit 2: Electrical Engineering I: Lesson 11-12 • STEM Advancement Inc. : Introduction to STEM : Introduction to STEM 3: 3D Design and Design Thinking • Gittel Grant : Unit 5: Mechanical Engineering I : Unit 5: Mechanical Engineering I: Lesson 09-10 | |
| 1.1.8 | distinguish between scientific hypotheses, theories, and laws | ✅ | • OpenStax : Introductory Statistics : Null and Alternative Hypotheses (pending) • OpenStax : College Physics : 30.6 The Wave Nature of Matter Causes Quantization (pending) • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 03 - Scientific Method: Experimental Design, Data Analysis, and Hypothesis Testing • Certify ED : Biotechnology (Video & VR) : Biotechnology - Unit 03 - Scientific Method: Experimental Design, Data Analysis, and Hypothesis Testing • OpenStax : CK-12 Geometry : 2.1 Section 2.1: Inductive Reasoning (pending) | |
| 2. The Student Analyzes And Interprets Data To Derive Meaning, Identify Features And Patte... | 2.1.1 | identify advantages and limitations of models such as their size, scale, properties, and materials | ✅ | • OpenStax : CK-12 Geometry : 7.2 Section 7.2: Similar Polygons (pending) • OpenStax : CK-12 Geometry : 10.7 Section 10.7: Area and Perimeter of Similar Polygons (pending) • OpenStax : CK-12 Geometry : 7.6 Section 7.6: Similarity Transformations (pending) • WorkForge : Aircraft Familiarization : AER-1006 Aircraft Materials • Open Textbooks : Intro to AutoCAD 3D : Intro to AutoCAD 3D: 05 Part 5 |
| 2.1.2 | analyze data by identifying significant statistical features, patterns, sources of error, and limitations | ✅ | • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 10: Reporting Results • Core-LX : All Lessons : Statistical Process Control: Control Charts and Process Capability (pending) • Open Textbooks : Geographic Information Systems and Cartography : GIS and Cartography: 05 Geospatial Data Management • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 05: Time Series and Forecasting • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 05: Time Series and Forecasting | |
| 2.1.3 | use mathematical calculations to assess quantitative relationships in data; | ✅ | • OpenStax : Chemistry 2e : 4.5 Quantitative Chemical Analysis (pending) • OpenStax : Chemistry 2e : 4.3 Reaction Stoichiometry (pending) • OpenStax : Chemistry 2e : 13.4 Equilibrium Calculations (pending) • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 04: Inferential Statistics and Modeling • Core-LX : Microsoft Excel Associate Certification Prep : 03 Essential Formulas & Functions | |
| 2.1.4 | evaluate experimental and engineering designs | ✅ | • Gittel Grant : Unit 1: Introduction to STEM : Unit 1: Introduction to STEM: Lesson 05-06 • Core-LX : All Lessons : Plumbing Systems Fundamentals: DWV, Supply, and Code (pending) • Core-LX : All Lessons : Pharmacy Calculations and Sterile Compounding Fundamentals (pending) • Core-LX : AWS AI Practitioner : Applying Foundation Models — RAG, Prompts, Fine-tuning (pending) • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 06: Decision-Making Using Machine Learning Basics | |
| 3. The Student Develops Evidence-Based Explanations And Communicates Findings, Conclusions... | 3.1.1 | develop explanations and propose solutions supported by data and models consistent with scientific ideas, principles, and theories | ❌ | no genuine match |
| 3.1.2 | communicate explanations and solutions individually and collaboratively in a variety of settings and formats; | ✅ | • OpenStax : English I : 6.3 Lesson 6.3: Audience & Persuasion (pending) • OpenStax : English III : 4.3 Lesson 4.3: Academic Discussion & Discourse (pending) • Core-LX : ELA English II : ELA English II: Unit 03 | |
| 3.1.3 | engage respectfully in scientific argumentation using applied scientific explanations and empirical evidence | ✅ | • OpenStax : English I : 3.5 Lesson 3.5: Evaluating & Challenging Authors' Claims (pending) • OpenStax : English III : 4.3 Lesson 4.3: Academic Discussion & Discourse (pending) • Core-LX : ELA English II : ELA English II: Unit 03 | |
| 4. The Student Knows The Contributions Of Scientists And Engineers And Recognizes The Impo... | 4.1.1 | analyze, evaluate, and critique scientific explanations and solutions by using empirical evidence, logical reasoning, and experimental and observational testing so as to encourage critical thinking by the student | ✅ | • Open Textbooks : Open ELA : Open ELA: 01 Understanding Literature • Open Textbooks : Open ELA : Open ELA: 02 Communications • Open Textbooks : Open ELA : Open ELA: 03 Metacognitive Reading • Open Textbooks : Open ELA : Open ELA: 04 Media Studies • Open Textbooks : Open ELA : Open ELA: 05 Reading for Information (Science & Social Studies) |
| 4.1.2 | relate the impact of past and current research on scientific thought and society, including research methodology, cost-benefit analysis, and contributions of diverse scientists and engineers as related to the content; | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 40 - Careers in Agricultural Science • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 02 - Understanding Animals: Taxonomy, Economics, Careers, and Safety • Gittel Grant : Unit 7: STEM Career Exploration : Unit 7: STEM Career Exploration: Lesson 21-25 • Gittel Grant : Unit 7: STEM Career Exploration : Unit 7: STEM Career Exploration: Lesson 21-25 • Pointful Education : Robotics Applications and Careers : ROBO 10: Singularity | |
| 4.1.3 | research and explore resources such as museums, libraries, professional organizations, private companies, online platforms, and mentors employed in a science, technology, engineering, and mathematics or food science field | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 40 - Careers in Agricultural Science • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 02 - Understanding Animals: Taxonomy, Economics, Careers, and Safety • Gittel Grant : Unit 7: STEM Career Exploration : Unit 7: STEM Career Exploration: Lesson 21-25 • Gittel Grant : Unit 7: STEM Career Exploration : Unit 7: STEM Career Exploration: Lesson 21-25 • Open Textbooks : Trades Access Common Core: Employability Skills : TACC Employability Skils: 05 Research Information | |
| 5. The Student Analyzes Household And Commercial Sustainability And Regulatory Practices I... | 5.1.1 | research and investigate resource use, sustainability, and conservation in food production such as with water, land, and oceans | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 38 - Production Practices and Sustainability • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 12 - Land Use • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 39 - Production Systems • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 17 - Floriculture, Nutrients, and Irrigation • Pointful Education : Agriscience I : Agriscience_01 03: Environmental Principles in the Agricultural Industry |
| 5.1.2 | analyze the effect of food on the decomposition cycle, including composting, recycling, and disposal; | ✅ | • Open Textbooks : Soils Laboratory Manual : Soils Laboratory Manual 04: Soil Biology • Open Textbooks : Soils Laboratory Manual : Soils Laboratory Manual 04: Soil Biology • Open Textbooks : Soils Laboratory Manual : Soils Laboratory Manual 04: Soil Biology • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH11.00: Chapter 11: Food Insecurity and Food Waste • Core-LX : All Lessons : Conservation Agriculture: Cover Crops, No-Till, and Non-Point Source Pollution (pending) | |
| 5.1.3 | demonstrate appropriate methods for sorting and disposing of food waste, including fats and oils, and packaging waste from food production | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide • Pointful Education : Agriscience II : Agriscience_02 01: The Agriscience Industry, Health and Nutrition • Pointful Education : Agriscience I : Agriscience_01 02: Safety, Scientific and Technological Principles of Agriscience Issues • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 08 - Hazardous Waste • Open Textbooks : Soils Laboratory Manual : Soils Laboratory Manual 06: Soil Fertility and Management | |
| 6. The Student Analyzes The Role Of Acids And Bases In Food Science. The Student Is Expect... | 6.1.1 | evaluate physical and chemical properties of acids and bases; | ✅ | • OpenStax : Chemistry 2e : 14.1 Bronsted-Lowry Acids and Bases (pending) • OpenStax : Chemistry 2e : 14.3 Relative Strengths of Acids and Bases (pending) • Open Textbooks : Anatomy & Physiology : Anatomy & Physiology 02: The Chemical Level of Organization • Core-LX : Chemistry 2e : Chemistry 2e: 01 Essential Ideas • OpenStax : Chemistry 2e : 2.7 Chemical Nomenclature (pending) |
| 6.1.2 | analyze the relationship of pH to the properties, safety, and freshness of food | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 01. Introduction to Cheese Making • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety | |
| 7. The Student Evaluates The Principles Of Microbiology And Food Safety Practices. The Stu... | 7.1.1 | investigate the properties of microorganisms that cause food spoilage | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 03. Milk • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures |
| 7.1.2 | compare food intoxication and food infection | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Animal Health and Disease Management : Animal Health and Disease Management: 04 Animal Health Diagnostics • Certify ED : Animal Health and Disease Management : Animal Health and Disease Management: 04 Animal Health Diagnostics | |
| 7.1.3 | examine methods to destroy or inactivate harmful pathogens in foods | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Certify ED : Veterinary Science (Video & VR) : Veterinary Science - Unit 35: Surgical Instruments, Sterilization, Grooming, and Post-Surgical Cleanup • Certify ED : Culinary (Video and VR) : Culinary - Unit 03 - Culinary Safety and Sanitation: A Comprehensive Guide | |
| 7.1.4 | compare beneficial and harmful microorganisms, including lactic acid bacteria, acetic acid bacteria, various baking and brewing yeasts, E. coli, Staphylococcus, Clostridium botulinum, Clostridium perfringens, Salmonella, Listeria, and Shigella | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 03. Milk • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Animal Science (Video & VR) : Animal Science - Unit 09 - Parasites, Diseases, and Their Impact on Agricultural Animals | |
| 7.1.5 | analyze sanitary food-handling practices such as personal hygiene or equipment sanitation; | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 | |
| 7.1.6 | prepare for a state or national food manager sanitation certification or alternative credential within the field of food science technology | ✅ | • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene | |
| 8. The Student Examines The Chemical Properties Of Food. The Student Is Expected To: | 8.1.1 | describe acids, bases, salts, carbohydrates, lipids, proteins and other elements, compounds, and mixtures related to food science | ✅ | • Open Textbooks : Anatomy & Physiology : Anatomy & Physiology 02: The Chemical Level of Organization • Open Textbooks : Anatomy & Physiology : Anatomy & Physiology 02: The Chemical Level of Organization • OpenStax : Chemistry 2e : 1.2 Phases and Classification of Matter (pending) • Core-LX : Chemistry 2e : Chemistry 2e: 01 Essential Ideas • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition |
| 8.1.2 | compare heterogeneous and homogeneous mixtures | ✅ | • OpenStax : Chemistry 2e : 1.2 Phases and Classification of Matter (pending) • Core-LX : Chemistry 2e : Chemistry 2e: 01 Essential Ideas | |
| 8.1.3 | analyze chemical and physical changes in food; | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 02: Atoms • Core-LX : Chemistry 2e : Chemistry 2e: 01 Essential Ideas • OpenStax : Chemistry 2e : 1.3 Physical and Chemical Properties (pending) | |
| 8.1.4 | use chemical symbols, formulas, and equations in food science such as oxidation of sugars in a cut apple or fermentation in the production of yogurt | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 07: Chemical Reactions • OpenStax : Chemistry 2e : 4.1 Writing and Balancing Chemical Equations (pending) • Core-LX : Chemistry 2e : Chemistry 2e: 04 Stoichiometry of Chemical Reactions | |
| 9. The Student Analyzes Solutions, Colloids, Solids, Gels, Foams, And Emulsions In Food Sc... | 9.1.1 | identify the solvent and solute in various solutions such as brines | ✅ | • Core-LX : Chemistry 2e : Chemistry 2e: 11 Solutions and Colloids |
| 9.1.2 | compare unsaturated, saturated, and supersaturated solutions, including their effects on boiling and freezing points in food preparation such as when making candy or ice cream | ✅ | • Core-LX : Chemistry 2e : Chemistry 2e: 11 Solutions and Colloids • Core-LX : Chemistry 2e : Chemistry 2e: 11 Solutions and Colloids | |
| 9.1.3 | calculate the concentration of a solution using mass percent such as the concentration of sugar needed for crystallization | ✅ | • Core-LX : Chemistry 2e : Chemistry 2e: 03 Composition of Substances and Solutions • OpenStax : Chemistry 2e : 3.4 Other Units for Solution Concentrations (pending) | |
| 9.1.4 | describe the properties of colloidal dispersions such as gelatin, mayonnaise, or milk | ✅ | • Core-LX : Chemistry 2e : Chemistry 2e: 11 Solutions and Colloids | |
| 9.1.5 | differentiate between and give examples of temporary, semi-permanent, and permanent emulsions | ❌ | no genuine match | |
| 9.1.6 | investigate the relationships between the three parts of a permanent emulsion; | ❌ | no genuine match | |
| 9.1.7 | create temporary, semi-permanent, and permanent food emulsions | ❌ | no genuine match | |
| 10. The Student Analyzes The Functions Of Enzymes In Food Science. The Student Is Expected To: | 10.1.1 | describe the role of enzymes as catalysts in chemical reactions of food, including cheese- making, the enzymatic tenderization of meat, and oxidation of sugars in fruit | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 04. Acidification and Coagulation • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 04. Acidification and Coagulation • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 04. Acidification and Coagulation • OpenStax : Chemistry 2e : 12.7 Catalysis (pending) |
| 10.1.2 | explain the relationship between an enzyme and a substrate | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • OpenStax : Chemistry 2e : 12.7 Catalysis (pending) | |
| 10.1.3 | analyze the functions of enzymes in digestion, including the factors that influence enzyme activity, and relate enzymatic activity in digestion to dietary restrictions; | ✅ | • Open Textbooks : The Organ-ised Life of Animals : The Organ-ised Life of Animals: 11 Digestive System • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH04.00: Chapter 4: Human Digestion • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH04.00: Chapter 4: Human Digestion | |
| 10.1.4 | analyze enzyme reactions in food preparation, including cheese-making, the enzymatic tenderization of meat, and oxidation of sugars in fruit | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 02. Process and Quality Control Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 04. Acidification and Coagulation • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 04. Acidification and Coagulation • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 04. Acidification and Coagulation • OpenStax : Chemistry 2e : 12.7 Catalysis (pending) | |
| 11. The Student Evaluates The Role Of Fermentation In Food Science. The Student Is Expected... | 11.1.1 | analyze modern and historical reasons food is fermented | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques |
| 11.1.2 | describe the conditions under which bacterial fermentation of food occurs and use chemical equations to describe the products of fermentation; | ✅ | • Open Textbooks : Concepts of Biology : COB: Unit 1: Chapter 04: Introduction to How Cells Obtain Energy • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition | |
| 11.1.3 | prepare various fermented food products | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 01. Introduction to Cheese Making • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 01. Introduction to Cheese Making | |
| 12. The Student Assesses The Reaction Of Leavening Agents In Baked Products. The Student Is... | 12.1.1 | describe the physical and chemical changes that occur in leavening | ✅ | • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks • OpenStax : Chemistry 2e : 1.3 Physical and Chemical Properties (pending) |
| 12.1.2 | identify various leavening agents and describe their functions in food production | ✅ | • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks | |
| 12.1.3 | use chemical equations to describe how acids act as leavening agents | ✅ | • OpenStax : Chemistry 2e : 14.1 Bronsted-Lowry Acids and Bases (pending) • OpenStax : Chemistry 2e : 4.2 Classifying Chemical Reactions (pending) • OpenStax : Chemistry 2e : 4.1 Writing and Balancing Chemical Equations (pending) | |
| 12.1.4 | conduct laboratory experiments with various types and amounts of leavening agents to compare the doughs and batters produced; | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks | |
| 12.1.5 | create baked products using various leavening agents | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks • Certify ED : Culinary (Video and VR) : Culinary - Unit 07 - Fundamentals of Baking and Stocks • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 31 - Yeast Products and Breads | |
| 13. The Student Explores The Roles Of Food Additives. The Student Is Expected To: | 13.1.1 | evaluate the various types of food additives such as incidental, intentional, natural, and artificial | ✅ | • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition |
| 13.1.2 | investigate the various functions of food additives such as preserving food, increasing nutritive value, and enhancing sensory characteristics; | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition | |
| 13.1.3 | research local, state, national, and international agencies involved in regulating food additives | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 31 - Food Quality and Safety • Pointful Education : Agriscience II : Agriscience_02 07: Global Economy Part I • Pointful Education : Agriscience II : Agriscience_02 07: Global Economy Part I | |
| 14. The Student Analyzes The Effects Of Heat Energy Transfer In Food Production. The Studen... | 14.1.1 | analyze the relationship between molecular motion and temperature | ✅ | • OpenStax : College Physics : 13.4 Kinetic Theory: Atomic and Molecular Explanation of Pressure and Temperature (pending) • OpenStax : College Physics : 13.1 Temperature (pending) • Core-LX : Physics : Physics: 13 Temperature Kinetic Theory and the Gas Laws |
| 14.1.2 | compare heat transfer processes, including conduction, convection, and radiation | ✅ | • Core-LX : Physics : Physics: 14 Heat and Heat Transfer Methods • Teach Construction : Green Building: Building Science Principles : Green Building: Building Science Principles - 01 Heat Transfer • Teach Construction : Green Building: Building Science Principles : Green Building: Building Science Principles - 01 Heat Transfer • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 05 - Fundamentals of Heat Transfer and Furnace Operation | |
| 14.1.3 | investigate the role of phase changes in food production, including crystallization, coagulation, and reduction; | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 04: Energy Processes • Core-LX : Physics : Physics: 13 Temperature Kinetic Theory and the Gas Laws • Teach Construction : Green Building: Building Science Principles : Green Building: Building Science Principles - 01 Heat Transfer • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 05. Manufacturing, Ripening, Process Control and Grading | |
| 14.1.4 | demonstrate rates of reaction using various temperatures and describe the effects of temperature on the characteristics of food products | ✅ | • OpenStax : Chemistry 2e : 12.2 Factors Affecting Reaction Rates (pending) • OpenStax : Chemistry 2e : 12.5 Collision Theory (pending) • Core-LX : Chemistry 2e : Chemistry 2e: 12 Kinetics • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 04: Energy Processes | |
| 15. The Student Evaluates The Properties Of Carbohydrates In Food And Their Effects On Food... | 15.1.1 | identify the physical properties and chemical structures of simple and complex carbohydrates | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH05.00: Chapter 5: Carbohydrates • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 08: Carbohydrates • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 08: Carbohydrates • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Open Textbooks : Anatomy & Physiology : Anatomy & Physiology 02: The Chemical Level of Organization |
| 15.1.2 | describe the functions of carbohydrates such as caramelization, crystallization, and thickening agents in food production | ✅ | • Open Textbooks : Understanding Ingredients for Bakers : 09: Thickening Agents • Open Textbooks : Understanding Ingredients for Bakers : 09: Thickening Agents • Open Textbooks : Understanding Ingredients for Bakers : 09: Thickening Agents • Certify ED : Culinary (Video and VR) : Culinary - Unit 08 - Thickening Agents and Sauces | |
| 15.1.3 | describe the processes of gelatinization and retrogradation in food production; | ❌ | no genuine match | |
| 15.1.4 | create food products using simple and complex carbohydrates | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 08: Carbohydrates • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 16 - Portion Control and Measurement | |
| 16. The Student Evaluates The Properties Of Fats In Food And Their Effects On Food Producti... | 16.1.1 | identify the physical properties and chemical structures of saturated and unsaturated fats | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 09: Fats and Oils • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 09: Fats and Oils • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 09: Fats and Oils • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 09: Fats and Oils • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 28 - Lipids, Fats, and Nutrition |
| 16.1.2 | describe the functions of different types of fats in food production | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 28 - Lipids, Fats, and Nutrition • Open Textbooks : Understanding Ingredients for Bakers : 03: Fats and Oils • Certify ED : Animal Health and Disease Management : Animal Health and Disease Management: 01 Animal Nutrition • Certify ED : Animal Health and Disease Management : Animal Health and Disease Management: 01 Animal Nutrition | |
| 16.1.3 | demonstrate methods for controlling fat oxidation | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 09: Fats and Oils | |
| 16.1.4 | analyze the effects of temperature on fats in food preparation | ✅ | • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 04: Energy Processes | |
| 16.1.5 | conduct laboratory experiments using the scientific processes to explore the functions of fats in food production; | ✅ | • Pointful Education : Agriscience I : Agriscience_01 02: Safety, Scientific and Technological Principles of Agriscience Issues • Pointful Education : Agriscience I : Agriscience_01 02: Safety, Scientific and Technological Principles of Agriscience Issues | |
| 16.1.6 | create food products using saturated and unsaturated fats | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 28 - Lipids, Fats, and Nutrition • Certify ED : Culinary (Video and VR) : Culinary - Unit 08 - Thickening Agents and Sauces | |
| 17. The Student Evaluates The Properties Of Proteins And Their Effects On Food Production. ... | 17.1.1 | identify the physical properties and chemical structures of proteins | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH06.00: Chapter 6: Protein • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH06.00: Chapter 6: Protein • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Open Textbooks : Chemistry of Food and Cooking 1 : Chapter 02: Atoms |
| 17.1.2 | explain the processes of protein denaturation, coagulation, and syneresis | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH06.00: Chapter 6: Protein • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH06.00: Chapter 6: Protein • Open Textbooks : Modern Pastry and Plated Dessert Techniques : 01: Scientific Principles and Techniques Used in Modern Pastry • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 01. Introduction to Cheese Making | |
| 17.1.3 | describe the functions and uses of proteins such as in emulsions, foams, and gluten formation | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods • Open Textbooks : Understanding Ingredients for Bakers : 05: Eggs • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 01. Introduction to Cheese Making • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 10. Selected Recipes | |
| 17.1.4 | analyze the effects of moisture and temperature on protein in food production such as moist and dry heat methods for preparation; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 09 - Dry Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 10 - Moist Heat Cooking Methods | |
| 17.1.5 | create food products using protein | ✅ | • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 01. Introduction to Cheese Making • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 10. Selected Recipes • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 10. Selected Recipes • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 10. Selected Recipes • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 10. Selected Recipes | |
| 18. The Student Evaluates The Properties Of Vitamins And Minerals And Their Interrelationsh... | 18.1.1 | The student evaluates the properties of vitamins and minerals and their interrelationships in food production. The student is expected to compare the effects of food production on water- and fat- soluble vitamins and minerals | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH14.00: Chapter 14: Micronutrients Overview • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH14.00: Chapter 14: Micronutrients Overview • Open Textbooks : Anatomy & Physiology : Anatomy & Physiology 24: Metabolism and Nutrition • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition |
| 19. The Student Evaluates The Properties Of Water And Their Effects On Food Production. The... | 19.1.1 | identify the properties of water, including as a solvent or medium, and its effects on food production; | ✅ | • Open Textbooks : Understanding Ingredients for Bakers : 10: Water • Open Textbooks : A Guide to the Principles of Animal Nutrition (Open Textbook) : AG 05: A Guide to the Principles of Animal Nutrition • Certify ED : Animal Health and Disease Management : Animal Health and Disease Management: 01 Animal Nutrition • Open Textbooks : Intro to Irrigation Water Management Principles : Intro to Irrigation Water Management Principles • Open Textbooks : Soils Laboratory Manual : Soils Laboratory Manual 03: Soil Physics |
| 19.1.2 | compare the effects of hard and soft water on food production | ❌ | no genuine match | |
| 20. The Student Explains Nutritional Aspects Of Food Production. The Student Is Expected To: | 20.1.1 | describe how variations in human digestion and metabolism affect dietary modifications | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH04.00: Chapter 4: Human Digestion • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH04.00: Chapter 4: Human Digestion • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH04.00: Chapter 4: Human Digestion • Open Textbooks : Concepts of Biology : COB: Unit 4: Chapter 18: The Endocrine System • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH08.00: Chapter 8: Alcohol |
| 20.1.2 | identify common and special dietary modifications such as for food allergies, intolerances, or medical conditions | ✅ | • Open Textbooks : Foundations for Assisting in Home Care : HLTH 07: Foundations for Assisting in Home Care • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pointful Education : Early Childhood Education I : EarlyChildEd_01 03: Planning Food Service & Nutrition • Certify ED : Medical Assistant : Medical Assistant - Unit 30 - Patient Care and Discharge Planning • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques | |
| 20.1.3 | develop and modify recipes for dietary differences such as allergies and intolerances or for personal health preferences such as low-fat or sugar-free; | ✅ | • Open Textbooks : Foundations for Assisting in Home Care : HLTH 07: Foundations for Assisting in Home Care • Medcerts : NASM Personal Trainer and Nutrition Coach - HF 3000 : NASM's Essentials of Nutrition Coaching (v22.10) HF3012 • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Pineapple Academy : Dining Basics for Memory Care : Dining Basics for Memory Care: 02 Best Practices for Memory Care Dining Services • Medcerts : NASM Personal Trainer and Nutrition Coach - HF 3000 : NASM's Essentials of Nutrition Coaching (v22.10) HF3012 | |
| 20.1.4 | plan and create a dining experience using the most recent USDA dietary guidelines | ✅ | • Open Textbooks : Foundations for Assisting in Home Care : HLTH 07: Foundations for Assisting in Home Care • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH02.00: Chapter 2: Choosing Foods Wisely • Pointful Education : Early Childhood Education I : EarlyChildEd_01 03: Planning Food Service & Nutrition • Pineapple Academy : Dining Basics for Memory Care : Dining Basics for Memory Care: 02 Best Practices for Memory Care Dining Services • Certify ED : Culinary (Video and VR) : Culinary - Unit 01 - Culinary Fundamentals: Mastering Techniques and Tools | |
| 21. The Student Analyzes Processes That Manage Bacteria To Safe Levels During Food Producti... | 21.1.1 | The student analyzes processes that manage bacteria to safe levels during food production. The student is expected to investigate processes that manage food bacteria such as dehydration, pasteurization, and food irradiation | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Pointful Education : Agriscience I : Agriscience_01 08: Food Safety and Handling Procedures • Pointful Education : Agriscience I : Agriscience_01 08: Food Safety and Handling Procedures • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 07. Cheese Safety • Open Textbooks : Cheese Making Technology : AG 07: Cheese Making Technology Book: 07. Cheese Safety |
| 22. The Student Examines Packaging And Labeling Guidelines. The Student Is Expected To: | 22.1.1 | research and evaluate federal food packaging regulations, including the information required on a food label | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH02.00: Chapter 2: Choosing Foods Wisely • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH02.00: Chapter 2: Choosing Foods Wisely • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH02.00: Chapter 2: Choosing Foods Wisely • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 12 - Professional Organizations and Regulations |
| 22.1.2 | compare global food packaging regulations to those of the United States; | ✅ | • Open Textbooks : Introduction to Aerospace Flight Vehicles : IAFV: 03 Design Aspects of Flight Vehicles • OpenStax : Introduction to Business : 3.9 Trends in Global Competition (pending) | |
| 22.1.3 | analyze the effectiveness of commercial food packaging for specific foods | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) | |
| 23. The Student Analyzes Food Preservation Processes. The Student Is Expected To: | 23.1.1 | describe the benefits of food preservation | ✅ | • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging |
| 23.1.2 | compare various methods of household and commercial dehydration, canning, and freezing; | ✅ | • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 32 - Food Processing and Packaging | |
| 23.1.3 | create a food product using a selected preservation method | ✅ | • Core-LX : All Lessons : Food Preservation: Canning, Freezing, and Drying Techniques (pending) |
Coverage Summary
Core-LX delivers strong coverage of this TEKS course at 93% of sub-standards aligned.
Primary publishers contributing alignment: Open Textbooks (133), Certify ED (70), Core-LX (37), OpenStax (34), Gittel Grant (14).
Gap-closure roadmap (6 sub-standards not yet aligned, grouped by strand):
- Strand 3. The Student Develops Evidence-Based Explanations And Communicates Findings, Conclusions...: 1 sub-standard(s) — candidate for a focused Gap Lesson
- Strand 9. The Student Analyzes Solutions, Colloids, Solids, Gels, Foams, And Emulsions In Food Sc...: 3 sub-standard(s) — candidate for a focused Gap Lesson
- Strand 15. The Student Evaluates The Properties Of Carbohydrates In Food And Their Effects On Food...: 1 sub-standard(s) — candidate for a focused Gap Lesson
- Strand 19. The Student Evaluates The Properties Of Water And Their Effects On Food Production. The...: 1 sub-standard(s) — candidate for a focused Gap Lesson
Eligible for Gap Lesson / Gap Lab generation — coverage exceeds the 85% threshold; any remaining sub-standard gaps will be closed by auto-generated lessons in the next pipeline phase.
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