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2020 Technology and Living(Food Science and Technology) Examination

Briefing Session (Paper 2 section B)

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PAPER 2 SECTION B Q.8

Satisfactory

Fair

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PAPER 2 SECTION B Q.8Satisfactory

4

PAPER 2 SECTION B Q.8 Fair

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PAPER 2 SECTION B Q.9

Poor

Fair

Fair

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PAPER 2 SECTION B Q.9

Poor

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PAPER 2 SECTION B Q.9

Fair

Fair

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PAPER 2 SECTION B Q.10

Fair

Fair

(a)(b)

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PAPER 2 SECTION B Q.10

Fair

Name of the additive

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PAPER 2 SECTION B Q.10

Fair

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PAPER 2 SECTION B Q.11

Good

Good

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PAPER 2 SECTION B Q.11Good

soluble protein?denaturation?

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PAPER 2 SECTION B Q.11Good

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PAPER 2 SECTION B Q.12

Fair

Poor

Q.12 (A)

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PAPER 2 SECTION B Q.12 Fair

alpha-amylase?

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PAPER 2 SECTION B Q.13

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PAPER 2 SECTION B Q.13

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PAPER 2 SECTION B Q.13

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Clear descriptions

on the following

details:

1) The process of

enzymatic browning

on the cut surface of

vegetables

2) The negative

impacts on food

quality caused by

enzymatic browning

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Some practical suggestions on preventing enzymatic browning were made.

Some practical suggestions on preventing enzymatic browning were made.

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2222

Clear descriptions

on the following

details:

1) The process of

lipid decomposition

2) The negative

impacts on food

quality caused by lipid

decomposition

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Practical suggestions on preventing lipid decomposition were made.

This candidate was able to give his/her answer in an organized way with

reference to the question keywords.

Solid understanding regarding oxidation reactions on both cut surface of

vegetables and cooking oil were shown. This candidate was able to make

his/her points clearly by giving well-elaborated explanations and a lot of relevant

examples.

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