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 phone2. Current market trends3. Market reports on sales4. 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 foodsDiet 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 outLimited 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 activity2. Preserves the natural texture, colour, flavour and

moisture of the food3. Prevents browning of food4. Extends shelf-life5. Reduces waste6. Increases the convenience of food

Question 2a) Explain the process of plant breeding used to produce

the Broccolini Baby BroccoliInvolves 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 foodThe 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 fatii. 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 tomatoesWash hands before handling foodWear protective clothingKeep fingernails short and cleanTie 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 actsCoordinate 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 spoilageFood 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 eate) Name and describe two conditions that are required for bacteria to grow and

contaminate foodMoisture- they need this to carry out normal cell function and to be able to grow and

divideTemp. Range- grows well between 5-60 degreesf) List one cause of food spoilage and describe the way it can cause food to spoilMoulds- form spores on cheese, bread, pumpkin, citrus fruit g) Using tomatoes as your example, explain how dehydration can preserve foodWhen 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 extensionsii. Discuss two advantages to nestle of this type of

product developmentNestle 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 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

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 creamContainment- the ice cream needs to be secured for transport to

reduce spillage or spoilage or other damageCommunication- 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