2010 practice exam

1. 2010 practice exam

2. Question 1 A)List two ways that Chang’s may have carried out its market research • Surveys conducted at a supermarket or by phone • Current market trends • Market reports on sales • Research on customer buying patterns

3. B) i. Explain what is meant by the term ‘target market’. A group of consumers who share common needs and who the manufacturer determines will be the focal point for marketing their product ii. Describe a suitable target market for Chang’s wok-ready noodles People who are gluten intolerant, vegetarians, those who want to control the amount of fat in their diet and those who wish to save time cooking

4. c) Explain why a detailed design brief is an important step in the development of any new food product It is the focal point of the design process. It should outline the aims and contain the specifications that need to be followed. d) Identify two possible specifications that could have been included in the design brief that was used in the development of these noodles. • The noodles need to be suitable for those who cant eat gluten, ready to add to a wok without additional preparation or cooking, packaged in small amounts, suitable for vegetarians and low in fat

5. e) Outline two reasons why the development of a prototype was an important stage in the development of Chang’s wok-ready noodles. • Allows testing accuracy of quantity/type of ingredients used • Production system to be trialled • Determines skill level of staff and any training needed • Sensory properties can be assessed • Proposed packaging, labelling and shelf life can be assessed and amount of wastage • Checking of equipment to be used

6. f) Identify and describe two social factors that have led to the increase in foods suitable for cooking in a microwave oven. Cultural diversity- an increase in the number of Asian descent in the population and therefore a greater awareness of Asian foods International travel- a greater awareness and popularity of Asian foods Working families- partners are both working full-time so convenience products are desirable Ageing population- older consumers may live alone and seek products that are packed in smaller sizes Younger generations- busy lifestyles that require convenient foods Diet and good health- greater awareness of the link between food and health Income availability- families with a limited income may choose food products that are cheaper than take-away foods or eating out Limited food prep. Skills- fewer people have skills handed down from generation to generation and so rely on pre-prepared products

7. g) i.Outline the system of modified atmosphere packaging MAP is a packaging system that changes or modifies the atmosphere inside a package in order to extend the shelf life of food ii. List two reasons why chang’s would have chosen this type of packaging system for its wok-ready noodles • Reduces microbial activity • Preserves the natural texture, colour, flavour and moisture of the food • Prevents browning of food • Extends shelf-life • Reduces waste • Increases the convenience of food

8. Question 2 • Explain the process of plant breeding used to produce the Broccolini Baby Broccoli Involves splicing the desirable characteristics or traits of one plant into another plant of the same species to improve its characteristics and this is done in a laboratory b) Describe two advantages in using the process of plant breeding to a food producer such as Perfection Fresh Australia Pty Ltd The process is more effective and faster than traditional plant breeding and a new product is made so the variety for the consumer is increased, therefore profits for the producer may be greater

9. c) Outline two key steps in the primary processing of vegetables such as broccolini. Explain how each step will ensure that vegetables reach consumers in their peak condition. Grading- poor quality veges are removed; they are graded according to size, maturity or colour so consumers get a consistent product Packing- veges may be packed in polystyrene crates and chilled to retard the ripening process so they arrive to consumers in peak condition Storage- veges are stored in cool rooms to limit the respiration rate and keep them fresh and crisp for sale to consumers Transportation- veges are transported in refrigerated trucks to markets to reduce water loss, ensuring they have a longer shelf life.

10. d) Explain how the secondary processing of vegetables differs from primary processing Primary processing is the processing that occurs after the broccolini is harvested, to make it safe to consume or ready for use in other food products. In comparison, secondary processing changes primary processed foods into other food products, either on their own or mixed with other ingredients.

11. e) i. Outline one hazard in step 1 when storing the ingredients for the frittata, apart from cross contamination, and briefly describe a corrective action that could be taken to address the hazard. Ingredients could be stored incorrectly- perishable foods must be stored in the fridge at 2-5 degrees to prevent growth of microorganisms and potatoes and onions should be stored in a cool, dry and dark pantry , off the floor and in a suitable container Refrigerator may be malfunctioning- check the temp. Every day to ensure it is operating at, or below, 5 degrees. Perishable ingredients could be past their use-by or best-before date- check the dates of eggs, bacon and milk to ensure they are not out of date and rotate stock Vegetables could be starting to spoil- check potatoes for any signs of spoilage and discard veges that have begun to spoil Egg shells may be cracked- check eggs before use for any signs of cracking and discard any that are damaged ii. Describe one corrective action, different from the one above, the manufacturer could take to prevent cross contamination Use seperate boards for preparing veges and bacon, wash knives thoroughly between each prep step, keep work surafaces and equipment clean, practice personal hygiene to prevent cross contamination

12. iii. Explain the meaning of the term ‘ danger zone’ and identify one action the manufacturer could take to avoid this hazard. The danger zone is between 5-60 degrees where bacteria are able to grow and reproduce. The action taken could be to cool the frittata rapidly once cooked, then store in the fridge below 5 degrees.

13. Question 3 A) i. Describe the process of aseptic packaging used to package the beef stock Aseptic packaging involves packaging sterile liquid or semi-liquid foods such as beef stock, into a sterile package in a sterile environment. After packaging it is sealed and does not need to be refrigerated until it is opened ii. Outline two advantages of using aseptic packaging to package food The food is cheaper to transport because refrigerated vehicles are not needed. The shelf life of the food is extended and the quality of the food remains high for a longer period of time

14. b) i. Identify and describe one dry method of cooking used in preparing and/or cooking the pie. Frying- cooking food partially or totally immersed in oil in a quick dry method Baking- cooking food in an oven without the addition of fat or oil. It uses convection heat ii. Identify and describe one wet method of cooking in preparing and/or cooking the pie Simmering- usually when food is covered fully or partially in a liquid or stock and bubbles rise to te surface occasionally- the temp. Is below boiling point and the meat mixture is simmered for 20 minutes

15. c) i. Identify the natural food component found in the butter for the pastry and the miced steak for the filling. Butter- fat, minced steak- protein and fat ii. Describe the impact of this natural food component on the prep and processing of the pastry and minced steak filling Butter- rubbed in butter coats starch grains in flour, separating the gluten, giving a crisp shortening effect when baked. The butter melts and creates a crisp, smooth mouth-feel when eaten and gives a golden colour to the baked pastry Minced steak- denaturation- muscle fibres contract and meat shrinks and changes colour from red to grey. Fat melts during cooking and adds flavour and aroma

16. d) i. Describe how you would judge when the step has been completed Rubbing in- mixture will resemble breadcrums; even tiny balls of butter, no big lumps of butter ii. Explain the importance of this step in producing a high-quality pastry If the butter is not evenly distributed, then the sensory properties of the pastry will be poor e.g. Pastry may have greasy spots

17. Question 4 • Outline two personal hygiene practices that could have reduced the likelihood of contamination of the semi-dried tomatoes Wash hands before handling food Wear protective clothing Keep fingernails short and clean Tie hair back and wear a hair net to prevent loose strands of hair from falling into the tomatoes b) Select two of the levels of authority and describe their role in addressing the food poisoning incident National- dev. FSC from which the states dev. Their food acts Coordinate recall and provide advice and strategies, liase with quarantine services where imported tomatoes are involved, inform state health authorities of the danger the tomatoes pose to consumers State- the vic. Gov. Dev. The food act 1984 and the food act 1997 to ensure a safe food supply, can issue ‘ closing orders’ against a food premises, monitors effciency and effictivness of food recalls by providing details to councils, food business etc Local-enviro. Health officers inspect food premises, follow up on ‘closing orders’

18. c) Explain how the dev. Of an HACCP system should prevent unsafe food from reaching consumers A HACCP system prevents unsafe food by analysing a series of seven steps acros the whole food production system. It determines any potential hazards as ‘ critical control points’. Corrective actions are then put in place to ensure the hazards are minimised or prevented. d) Explain the difference between food poisoning and food spoilage Food P- an illness that occurs from eating contaminated food. Food S- food that can be unpleasant to eat , but it may still be safe to eat e) Name and describe two conditions that are required for bacteria to grow and contaminate food Moisture- they need this to carry out normal cell function and to be able to grow and divide Temp. Range- grows well between 5-60 degrees f) List one cause of food spoilage and describe the way it can cause food to spoil Moulds- form spores on cheese, bread, pumpkin, citrus fruit g) Using tomatoes as your example, explain how dehydration can preserve food When tomatoes are dehydrated, the water content of the tomatoes is reduced to a very low level between 5-25 %. The low level of water prevents enzyme and microbial activity taking place within the cells of the tomato, preventing food spoilage or food poisoning bacteria from reproducing.

19. Question 5 • i. Identify the type of product development that will be used by nestle to increase this range of ice cream Line extensions ii. Discuss two advantages to nestle of this type of product development Nestle know the product is successful because it is already in the marketplace, so little risk is involved Nestle are able to expand their sales and increase their profit

20. b) Compare the continuous processing and the batch production system for making ice cream • Ice cream made by cont. Uses less labour than the batch, resulting in a lower unit price • The cont. Can produce large quantities of ice cream quickly and efficiently while only smaller quantities of ice cream are made by the batch system • Ingredients for ice cream made by the cont. Can be purchased in bulk and therefore at a lower cost than batch-produced ice-cream • The batch. System allows for specific flavours of ice cream to be produced as required e.g. Green tea, unlike ice cream made by the cont. System, which relies on producing bulk quantities of each flavour

21. c) Describe the process of membrane technology, or another technological development you have studied this year, that is used in the manufacture of new food products. Your answer should include an example of a food produced using this technology other than ice cream Ultrafiltration: ultrafiltration occurs when milk is pumped through a series of membranes that separates dissolved or suspended solids, such as fat from milk. It can be used to make nutrient modified milks- low fat,high protein/calcium milk. Rev. Milk; pura boost or HiLo milk d) Identify and describe two functions of the packaging of ice cream Containment- the ice cream needs to be secured for transport to reduce spillage or spoilage or other damage Communication- the information on the packaging gives the consumer information about what the product is and what it contains

22. e) Discuss one strategy nestle could use to minimise the environmental impact of the disposal of its ice cream packaging Nestle could use recyclable paperboard rather than new paper to manufacture their cardboard packaging

23. Question 6 • Define the term ‘ functional food’ Functional foods are foods that have additional health benefits to those which they traditionally contained e.g. Calcium enriched milk b) Explain the meaning of ‘ health claim’ An expressed or implied claim on the packaging of food that describes a relationship between an ingredient or component and reduced risk of disease or illness

24. c) Explain why nutrition information and messages related to nutrition are allowed to appear on food labels and most health claims are not Nutrition info and messages are allowed to enable consumers to make an informed choice about the nutrient value of the food. However, health claims are not allowed as they can mislead consumers into thinking that consuming a particular product will be the ‘ magic potion’ for their health concern d) Name the authority responsible for labelling regulations for food sold within Australia Food standards Australia and New Zealand

25. E) i. Select two of the above requirements and explain in detail the info that must be included on the label ii. Outline one benefit of each of the selected labelling requirements to the consumer • Nutrition info- nutrient amounts of the food are listed per 100g serving and the amount of nutrients per serve- enables consumers to make informed choices about nutrient levels in the food • Percentage labelling- foods included are listed individually with the % amount contained in the food related to the size of the container- allows comparison for quality or value by the consumer

26. Question 7 • Explain how the production of food can contribute to the environmental issue you have selected Poor water management. In particular the primary production of various crops can result in severe misuse of precious water resources. This can result in excess ground water which leads to salinity which causes the productivity of the land to be decreased

27. b) Describe a strategy to address the environmental issue you have selected Farmers should install drip-irrigation systems so that they can effectively manage their usage of water and ensure that they only use the required amount of water needed for optimum yield. This will reduce problems such as salinity c) Explain how the suggested strategy will provide an economic advantage to the primary producer This strategy of drip-irrigation is an economic advantage to the producer because less water is used which involves less cost in the purchasing of the water and this will be an economic advantage to the producer through increased profit