2015 hsc food technology · 2230 2015 higher school certificate examination food technology general...
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2230
2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
General Instructions
•Readingtime–5minutes
•Workingtime–3hours
•Writeusingblackpen
•WriteyourCentreNumberandStudentNumberatthetopofpages9,11,13,15,17and19
Total marks – 100
Section I Pages 2–6
20 marks
•AttemptQuestions1–20
•Allowabout35minutesforthissection
Section II Pages9–19
50 marks
•AttemptQuestions21–26
•Allowabout1hourand25minutesforthissec
Section III Page21
15 marks
•AttemptQuestion27
•Allowabout30minutesforthissection
Section IV Page 22
15 marks
•AttemptQuestion28
•Allowabout30minutesforthissection
tion
– 2 –
Section I
20 marksAttempt Questions 1–20Allow about 35 minutes for this section
Usethemultiple-choiceanswersheetforQuestions1–20.
1 Whichofthefollowingbestdescribestheactivitiescarriedoutinthefoodserviceandcateringsector?
(A) Processingofrawmaterials
(B) Purchasingoffoodfromoutlets
(C) Productionofplantsandanimals
(D) Preparationoffoodforcustomers
2 Inwhichlistwouldallthecareersbecommonlyfoundinthefoodretailsector?
(A) Chef,farmer,scientist
(B) Waiter,stockist,marketer
(C) Cashier,accountant,grocer
(D) Foodtechnologist,designer,kitchen-hand
3 Functionalfoodshavebeendevelopedto
(A) addressenvironmentalconcerns.
(B) utilisetechnologicaldevelopments.
(C) meetmarketconcernsabouthealth.
(D) provideconvenienceforconsumers.
4 Whyisatechnicalfeasibilitystudynecessaryinthedevelopmentofanewproduct?
(A) Toestablishamarketingplan
(B) Todeterminethedesignbrief
(C) Tocalculateabreak-evenpoint
(D) Todeterminethemachineryrequired
– 3 –
5 Whichofthefollowingisanexampleofanutritionallymodifiedfood?
(A) Lowfatmilk
(B) Organicyoghurt
(C) Parmesancheese
(D) Chocolateflavouredmilk
6 Which of the following is the primary benefit of consuming food products rich inprobiotics?
(A) Reducedfatigue
(B) Improvedmemory
(C) Increasedgutflora
(D) Improvedcardiovascularhealth
7 A company surveys consumers about possible new flavour combinations in a muffinrange.
Atwhichstageoftheproductdevelopmentprocessshouldthisoccur?
(A) Marketresearch
(B) Prototypetesting
(C) Prototypedevelopment
(D) Developmentofproductspecifications
8 Afoodmanufacturerhasidentifiedacontaminantinoneoftheirfoodproducts.
Whichadvisorygroupshouldbeconsultedtoassistwithfoodproductrecall?
(A) CSIRO
(B) FSANZ
(C) AustralianConsumers’Association
(D) AustralianFoodandGroceryCouncil
– 4 –
9 Afast-foodchainhasstrongbrandrecognition,competitivepricingandhighlevelsofcarbonemissions.
Whatwouldhavebeenconductedtoidentifythesefindings?
(A) AHACCPaudit
(B) ASWOTanalysis
(C) Afeasibilitystudy
(D) Aproductlifecycleanalysis
10 Somesupermarketchainshavearangeofgenericproductswheretheysellanumberofcommonly-boughtitemsundertheirownlabel.
Whataretheyhopingtoachievebydoingthis?
(A) Toincreaseprofitability
(B) Tomeetlegalobligations
(C) Toaddtoconsumerconvenience
(D) Totakeadvantageoftechnologicaldevelopments
11 Geneticallymodifyingcropsforhumanconsumptionisanexampleoftheuseof
(A) aquaculture.
(B) biotechnology.
(C) nanotechnology.
(D) organicfarming.
12 Consuming foods with a low glycaemic index is useful in the management of whichcondition?
(A) Diabetes
(B) Osteoporosis
(C) Hypertension
(D) Coronaryheartdisease
–5–
13 WhichlevelofoperationdominatesthefoodmanufacturingindustryinAustralia?
(A) Household
(B) Multinational
(C) Smallbusiness
(D) Largecompany
14 Whichpricingstrategyismostlikelytobeusedforanew to the worldproduct?
(A) Priceskimming
(B) Break-evenpoint
(C) Penetrationpricing
(D) Competitivepricing
15 Whichofthefollowingproductionsystemswouldbebestsuitedtothemanufactureoffruitjuiceprocessedunderhighpressure?
(A) Manual
(B) Robotic
(C) Automated
(D) Smallscale
16 Itisanessentialrequirementthatthepackagingusedfordairyproductsis
(A) lightweight.
(B) inexpensive.
(C) non-reactive.
(D) biodegradable.
– 6 –
17 Apersoncannotconsumewheat-basedfoodproducts.
Fromwhichconditionisthepersonmostlikelytobesuffering?
(A) Anaemia
(B) Osteoporosis
(C) Coeliacdisease
(D) Lactoseintolerance
18 Amanufacturerofatomato-basedpastasaucehasrequestedblemish-free,firmtomatoesofuniformsize.
Thisrequirementwouldbeoutlinedinthecompany’s
(A) feasibilitystudy.
(B) HACCPprogram.
(C) qualityassuranceplan.
(D) rawmaterialsspecifications.
19 Whichofthefollowingisthemostlikelycauseoffoodspoilageofice-cream?
(A) Bacteria
(B) Enzymes
(C) Poorhandling
(D) Inadequatepackaging
20 Putting a banana in a paper bag with an avocado will speed up the ripening of theavocado.
Whatcausesthisacceleratedreaction?
(A) Enzymes
(B) Ethylenegas
(C) Micro-organisms
(D) Restrictionoflight
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– 8 – © 2015 Board of Studies, Teaching and Educational Standards NSW
– 9 –
CentreNumber
StudentNumber
2231
2015 HIGHER SCHOOL CERTIFICATE EXAMINATIO
Food TechnologyN
Section II
50 marksAttempt Questions 21–26Allow about 1 hour and 25 minutes for this section
Answerthequestionsinthespacesprovided.Thesespacesprovideguidancefortheexpectedlengthofresponse.
Question 21 (9marks)
Aself-heatingcanhasbeendeveloped.Whenthecanisopenedareactionissetoff,heatingthecontents.Thistechnologyhasbeenusedtoproduceanewhotchocolatebeverage.
(a) Justifyalikelytargetmarketforthisproduct. 2
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(b) Describe a place and distribution system that could be used to market thisproducttothetargetmarketidentifiedinpart(a).
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Question 21 continues on page 10
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Question21(continued)
(c) Explain strategies for thepromotionof this product thatwould appeal to thetargetmarketidentifiedinpart(a).
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©2015BoardofStudies,TeachingandEducationalStandardsNSW
–11–2232
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2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
Section II (continued)
Question 22 (9marks)
(a) Answer the following questions in relation to an organisation that you havestudied.
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Nameoforganisation
(i) Outline a research and development activity carried out by theorganisation.
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Question 22 continues on page 12
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Question22(continued)
(ii) Explaintheimpactoftheorganisationontheenvironment. 4
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(b) Whatarethebenefitsofecologicallysustainablefoodproductionmethods? 3
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End of Question 22
©2015BoardofStudies,TeachingandEducationalStandardsNSW
–13–
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StudentNumber
2233
2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
Section II (continued)
Question 23 (10marks)
(a) Definethetermmalnutrition. 2
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(b) Describe the physical effects of malnutrition for a specific group you havestudied.
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Question 23 continues on page 14
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Question23(continued)
(c) Evaluate the role of dietary supplements in the prevention and treatment ofconditionscausedbymalnutrition.Useexamplestosupportyouranswer.
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End of Question 23
©2015BoardofStudies,TeachingandEducationalStandardsNSW
–15–
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2234
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2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
Section II (continued)
Question 24 (7marks)
Explain how current technological developments in food packaging have had animpactonboththemanufacturerandtheconsumer.
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© 2015 Board of Studies, Teaching and Educational Standards NSW
–16–
–17–
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2235
2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
Section II (continued)
Question 25 (7marks)
Answerthefollowingquestionsinrelationtothefoodproductshown.
(a) Describethefunctionsofthefoodadditivesinthisproduct. 3
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Question 25 continues on page 18
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Question25(continued)
(b) Explainhowthecanningprocessextendstheshelflifeofthistypeofproduct. 4
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End of Question 25
©2015BoardofStudies,TeachingandEducationalStandardsNSW
–19–
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2236
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2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
Section II (continued)
Question 26 (8marks)
Evaluate the effects of cultural and social practices on the nutritional status ofAustralians.
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© 2015 Board of Studies, Teaching and Educational Standards NSW
– 20 –
–21–2237
2015 HIGHER SCHOOL CERTIFICATE EXAMINATION
Food Technology
Section III
15 marksAttempt Question 27Allow about 30 minutes for this section
Answerthequestioninawritingbooklet.Extrawritingbookletsareavailable.
Question 27 (15marks)
An established health food company is developing a range of yoghurt and muesli‘breakfast-on-the-go’productsforsaleinsupermarkets.
(a) Outlineaninternalfactorthatwouldhaveanimpactonthedevelopmentofthisproduct.
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(b) Describehowyouwouldtesttheprototypeofthisproduct. 5
(c) Explaintheprocessesthatcouldbeusedtotransformtherawmaterialsintothismanufacturedfoodproduct.
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Please turn over
– 22 –
Section IV
15 marksAttempt Question 28Allow about 30 minutes for this section
AnswerthequestioninaSEPARATEwritingbooklet.Extrawritingbookletsareavailable.
Youranswerwillbeassessedonhowwellyou:
n demonstrateknowledgeandunderstandingrelevanttothequestion
n applycourseconceptstofoodtechnologyissues
n communicate ideas and information using appropriate terminology and relevantexamples
n presentalogicalandcohesiveresponse
Question 28 (15marks)
Explain how food manufacture and food product development are affected by governmentpolicyandlegislation.
End of paper
©2015BoardofStudies,TeachingandEducationalStandardsNSW