As I get deeper into my classes this semester I am learning more on the process of food from farm to table.  In my poultry processing class i learn more about what takes place to provide meat to cook from live birds to slaughtering to processing.  My culinary classes teach me a variety of ways to prepare the food and the interactions of products with heat.  For example, this past week i learned a great deal about the chemical reaction yeast in bread dough.  As the yeast reacts it begins to rise, called proofing, which in turn gives a lighter and less dense bread.  The little things in food prep can make the biggest differences.