Transcript 2010 practice exam

2010 practice exam
Question 1
A)List two ways that Chang’s may have carried out
its market research
1. Surveys conducted at a supermarket or by
phone
2. Current market trends
3. Market reports on sales
4. Research on customer buying patterns
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
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
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
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
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
1. Reduces microbial activity
2. Preserves the natural texture, colour, flavour and
moisture of the food
3. Prevents browning of food
4. Extends shelf-life
5. Reduces waste
6. Increases the convenience of food
Question 2
a) 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
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.
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.
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
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.
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
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
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
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
Question 4
a)
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’
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.
Question 5
a) 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
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 icecream
• 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
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
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
Question 6
a) 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
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
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
1. 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
2. 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
Question 7
a) 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
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