food and technologyfood and technology written examination friday 13 november 2015 reading time:...

FOOD AND TECHNOLOGYWritten examination

Friday 13 November 2015 Reading time: 9.00 am to 9.15 am (15 minutes) Writing time: 9.15 am to 10.45 am (1 hour 30 minutes)

QUESTION AND ANSWER BOOK

Structure of bookSection Number of

questionsNumber of questions

to be answeredNumber of

marks

A 15 15 15B 6 6 85

Total 100

• Studentsarepermittedtobringintotheexaminationroom:pens,pencils,highlighters,erasers,sharpenersandrulers.

• StudentsareNOTpermittedtobringintotheexaminationroom:blanksheetsofpaperand/orcorrectionfluid/tape.

• Nocalculatorisallowedinthisexamination.

Materials supplied• Questionandanswerbookof21pages.• Answersheetformultiple-choicequestions.

Instructions• Writeyourstudent numberinthespaceprovidedaboveonthispage.• Checkthatyourname andstudent numberasprintedonyouranswersheetformultiple-choice

questionsarecorrect,andsignyournameinthespaceprovidedtoverifythis.

• AllwrittenresponsesmustbeinEnglish.

At the end of the examination• Placetheanswersheetformultiple-choicequestionsinsidethefrontcoverofthisquestionand

answerbook.

Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.

©VICTORIANCURRICULUMANDASSESSMENTAUTHORITY2015

SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certificate of Education 2015

STUDENT NUMBER

Letter

2015FOOD&TECHEXAM 2

SECTION A – continued

Question 1OneofthemaincausesoffoodpoisoningistheconsumptionoffoodcontainingA. yeastsandmoulds.B. pathogenicbacteria.C. foodspoilagebacteria.D. enzymesandmicroorganisms.

Question 2Whatistheroleofthenationalauthoritiesinafoodrecall?A. todevelopfoodrecallprotocolsB. toissueandfollow-uponclosureordersC. todevelopcriteriafortheapprovaloffoodsafetyauditorsD. toissueacertificateofre-registrationforthefoodbusinessresponsibleformanufacturingtherecalled

product

Question 3ItisimportanttomonitorthecriticallimitsinaHACCPsystemtocheckthatA. anycorrectiveactionsthatareputinplacewillresolvetheproblem.B. thecompanyisabletogobeyondthecriticallimits.C. theresultsofthesystemcanbeverified.D. thecriticallimitsarenotexceeded.

Question 4FishdiffersfromredmeatasA. ithasonlysmallamountsofconnectivetissue.B. itcontainssignificantamountsofironandomega-3fats.C. ironisdispersedthroughouttheflesh,givingoilyfishitsdarkcolour.D. itcooksquicklyanditsfleshbecomesopaquebecauseofitshighcarbohydratecontent.

Question 5Howarecriteriaforevaluationderived?A. fromthelikesanddislikesofthepersonpreparingandcookingthefoodproductB. fromtheconstraintsandconsiderationsfoundinthedesignbriefC. fromthespecificationsandproductideasinthedesignbriefD. fromoptionsdevelopedduringproductionwork

SECTION A – Multiple-choice questions

Instructions for Section AAnswerallquestionsinpencilontheanswersheetprovidedformultiple-choicequestions.Choosetheresponsethatiscorrectorthatbest answersthequestion.Acorrectanswerscores1,anincorrectanswerscores0.Markswillnotbedeductedforincorrectanswers.Nomarkswillbegivenifmorethanoneansweriscompletedforanyquestion.

3 2015FOOD&TECHEXAM

SECTION A – continuedTURN OVER

Question 6Whichoneofthefollowingisanexampleoffoodproductdevelopmentusinggeneticmodification?A. usingmembranetechnologytoproducewheyproteinpowderfrommilkB. usinghigh-pressureprocessingtokillunwantedgenesinorangejuiceC. changingtheDNAintomatoessothattheyripenmoreslowlyD. addingomega-3fatstobreadbymicroencapsulation

Question 7Whatisdenaturation?A. apermanentstructuralchangetotheproteininafoodB. aformofgelatinisationthatresultsinapermanentchangeinproteinC. achangeinproteinmoleculesthatcausesthemoleculestocoiltightlyD. anirreversiblechangetoproteininfoodthatoccursonlythroughtheapplicationofheat

Question 8Cross-contaminationoffoodinvolvesA. eatingfoodsthatcontainnaturalsubstancesthatarepoisonoustohumans.B. eatingfoodsthatcontainasourceofphysicalcontamination,suchasafingernail.C. thetransferofbeneficialbacteriafromfoodtotheguttoenhancenutrientabsorption.D. thetransferofharmfulbacteriafromrawfoodtofoodthathasalreadybeencookedorprepared.

Question 9ThetendernessofacutofmeatdependsonA. cookingthemeatataveryhightemperature.B. thepartoftheanimalthecutcomesfrom.C. servingthemeatwithasauce.D. thepriceofthecutofmeat.

Question 10Howareconvectioncurrentscreated?A. byheatraysfallingontofoodduringgrillingB. bytheconductionofheatthroughtheuseofelectromagneticwavesC. bythemoleculesinaliquidorgasmovingfromawarmerareatoacoolerareaD. byheatingair,causingthemoleculestoswirlaroundandcollidewithoneanother,creatingheat

Question 11Soilerosionisanexampleoflanddegradation.ItcanhaveasignificantimpactonfoodproductionbyA. creatinglargegulliesthatallowthesubsoiltobewasheddownstream.B. removingthetopsoilanddepletingthenutrientsavailableforcrops.C. causingthesoiltobetooalkalineforcropstogrow.D. causingthesoiltobetooacidicforcropstogrow.

2015FOOD&TECHEXAM 4

END OF SECTION A

Question 12Whatisthecolouroffruitcausedby?A. thepresenceofenzymesintheskinofthefruitB. theamountoffibreintheskinofthefruitC. thepresenceofpigmentsinthefruitD. thepectinthefruitcontains

Question 13Modifiedatmospherepackaging(MAP)involvesmodifyingthepackagetoA. replacenitrogenwithoxygentopreventmeatfromdiscolouring.B. includereactivesachetstopreventfoodfromcrushingduringtransportation.C. replacecarbondioxidewithoxygentopreventtacosandburritosfrombecomingstale.D. includescavengerstoremoveethyleneandmoistureproducedbyfruitandvegetables.

Question 14AddingvinegarwhenpoachinganeggisanexampleofusinganA. alkalitodenaturetheprotein.B. enzymetoslowthesettingoftheeggwhite.C. acidtospeedupthecoagulationoftheprotein.D. enzymetospeedupthecoagulationoftheproteinintheeggwhite.

Question 15Whyisanoveralltimelineanessentialcomponentofadesignplan?A. toensurethatallthetoolsandequipmentnecessaryforproductionareavailablewhenneededB. toensurethatadetailedweeklyplaniscompletedbeforeproductioncommencesC. toensurethatalloftherequiredingredientswillbeavailablewhenneededD. toensurethattheproductcanbemadeinthetimeavailable

5 2015FOOD&TECHEXAM

TURN OVER

CONTINUES OVER PAGE

2015FOOD&TECHEXAM 6

SECTION B – Question 1–continued

Question 1 (15marks)Consumersareabletobuyavarietyofsoupsinasepticpackaging.Thesesoupsaremadefromlocalandimportedingredients.

a. Describetheprocessofasepticpackagingthatwouldbeusedtopackagethesoup. 2marks

b. Outlinetwoadvantagesofasepticpackagingforconsumers. 2marks

c. Themanufacturerisrequiredtolistonitspackagingallingredients,includinganyimportedingredients,usedtomakethesoup.

NamethenationalauthoritythatmonitorstheimportationoffoodintoAustralia. 1mark

SECTION B

Instructions for Section BAnswerallquestionsinthespacesprovided.

7 2015FOOD&TECHEXAM

SECTION B – Question 1–continuedTURN OVER

d. Technologicaldevelopmentsandsocialpressuresaretwoofthedrivingforcesthathaveledtothedevelopmentofsoupinasepticpackaging.

Outlinehoweachofthesedrivingforceshasledtothedevelopmentofsoupinasepticpackaging. 4marks

Technologicaldevelopments

Socialpressures

2015FOOD&TECHEXAM 8

SECTION B – continued

e. Product,place,priceandpromotionareallimportantfactorsthatthemanufacturerwouldconsiderwhenmarketingthesoupinasepticpackaging.

Outlinehoweachofthesefactorscouldbeusedtomarketthesoupinasepticpackaging. 4marks

Product

Place

Price

Promotion

f. Theasepticpackagingofsoupcouldhaveanegativeimpactontheenvironment.

Explainwhythistypeoffoodpackagingcanbeanenvironmentalissue. 2marks

9 2015FOOD&TECHEXAM


Question 2 (14marks)a. Abutcherspecialisesinorganicallyfarmedpoultryproducts,includingchicken,duck,turkey

andgoose.

i. Whatisorganicfarming? 2marks

ii. Explainwhyanincreasingnumberofconsumerschoosetopurchaseorganicfoodproducts. 2marks

2015FOOD&TECHEXAM 10


b. Thebutcherwhospecialisesinorganicpoultryproductsisconsideredtohaveanichemarket.

Describethedifferencebetweenatargetmarketandanichemarket. 2marks

c. Oneproductmanufacturedbythebutcherisorganicchickenkebabs.Whenproducingtheorganicchickenkebabsintheshop,significantamountsofwaterareused.

Outlinetwostrategiesthebutchercouldusetominimisetheuseofwaterintheshop. 2marks

11 2015FOOD&TECHEXAM

SECTION B – continuedTURN OVER

d. Thebutchersuppliesalocalrestaurantwiththeorganicchickenkebabs.Alargenumberofpeoplewererecentlyhospitalisedwithsalmonellapoisoningaftereatingcontaminatedchickenkebabsfromtherestaurant.Therestaurantwascloseddownaftermanycustomersreportedbeingill.Itremainedcloseduntilinvestigationswerecompleted.

i. Describetworesponsibilitiesofstateauthoritiesinaddressingthisfoodpoisoningincident. 4marks

ii. Explainonewayinwhichlocalauthoritieswouldworkwithstateauthoritiestoaddressthefoodpoisoningincident. 2marks



Question 3 (16marks)SallyhasdecidedtoenterherhomemadevegetablepastiesintheRoyalMelbourneShow.BelowisacopyoftherecipethatSallywillusetomaketheshortcrustpastry.

Ingredients Method

1cupplainflour

1cupself-raisingflour12 teaspoonsalt

125gramscoldbutter,cubed12 cupwater12 teaspoonlemonjuice,fresh

1. Siftthefloursandsaltintoamixingbowl.Rubthebutterintothecombinedfloursusingthefingertips.

2. Combinethewaterandlemonjuice.Graduallyaddsufficientliquidtotheflourandbuttermixturetoformadough.

3. Lightlyflourthebench,turnthedoughontothebenchandkneadlightly.

4. Dividethepastryinto12equalportionsandrolleachportionintoaround.

a. IdentifytwopersonalhygienepracticesSallywouldneedtofollowbeforestartingtomakehervegetablepastiesandoutlinewhyeachpracticeisnecessarytoensuresafefoodpreparation. 4marks

Personalhygienepractice1

Personalhygienepractice2

b. Explainwhythepreparationofshortcrustpastryisacomplexprocess. 3marks



c. Step3intherecipeformakingtheshortcrustpastrystatesthatthedoughshouldbekneadedlightly.

i. Outlinetwowaystojudgewhenthedoughhasbeenkneadedsufficiently. 2marks

ii. Explaintheimpactofkneadinglightlyonthesensorypropertiesofthecookedpastry. 2marks

d. Explainwhyvegetablepastiesshouldbeinitiallycookedat220°Candthenthetemperatureisloweredto190°Castheycontinuetocook. 2marks


SECTION B – continued

e. AnumberofvegetablepastieswillbeenteredintheRoyalMelbourneShow.Thejudgeswilluseaprofilingtesttodeterminethewinningentry.

i. Explainwhyaprofilingtestwouldbesuitableforjudgingvegetablepasties. 2marks

ii. Thejudgeswillalsomeasureeachofthevegetablepastiesenteredintheshowforweight,heightandcolour.

Identifythetypeoffoodproductanalysisthatmeasurestheseproperties. 1mark



Question 4 (18marks)a. Avocadosundergoprimaryprocessingbeforebeingsenttomarket.

Definetheterm‘primaryprocessing’. 2marks

b. Identifyanddescribetwostepsintheprimaryprocessingofavocados. 4marks

Step1

Step2



c. Artificialchemicals,includingfertilisersandpesticides,maybeusedonavocadoorchards.

Explainwhytheuseofsuchchemicalsonavocadoorchardscouldbeanenvironmentalconcern. 2marks

d. Explainhowfoodssuchasavocadopulpcanbeprocessedusinghigh-pressureprocessingtechnology. 3marks



e. Outlinetworeasonswhyhigh-pressureprocessingmaybeusedonavocadoproducts. 2marks

f. Identifyanddescribetheprocessthatcausesavocadostobrownwhentheyarecut. 2marks

g. Afoodmanufacturerproducesarangeofavocadodips,includingaspicyavocadodip,aliteavocadodipandanavocadodipwithcashews.

i. Identifythistypeofproductdevelopment. 1mark

ii. Outlinetworeasonswhythistypeofproductdevelopmentisused. 2marks



Question 5 (13marks)Anationalmarketresearchorganisationhasdiscoveredthatolderconsumersarelookingfordairyproductswithnutritionalbenefitsthatmayhelptoreducetheriskofdevelopingconditionssuchasosteoporosis,dementiaandheartdisease.Milk‘n’MoreDairyproducesarangeofspecialtymilks,includingmilkenrichedwithomega-3fats.

a. Themilkenrichedwithomega-3fatsisafunctionalfood.

Definetheterm‘functionalfood’. 2marks

b. Foodlabelsprovideusefulinformationabouttheproduct.TheFoodStandardsCode provideslabellingregulationsthatapplytoallfoodforsaleinAustralia,includingmilk.

i. WritethefullnameoftheagencyresponsiblefordevelopingtheFoodStandardsCode. 1mark

ii. IdentifytwopiecesofinformationthatmustbeincludedonMilk‘n’MoreDairy’sfoodlabelandstatethebenefitofprovidingthisinformationtotheconsumer. 4marks

Labelling information Benefit to consumers



c. Thelabellingonthepackagingformilkstatesthatthemilkisagoodsourceofomega-3fats.Thisisanexampleofanutritioncontentclaim.

Outlinethedifferencebetweena‘nutritioncontentclaim’anda‘healthclaim’. 3marks

d. Marketresearchresultsshowedthatthenumberofpeoplesufferingfromafoodintoleranceisincreasing.

i. Explaintheterm‘foodintolerance’. 2marks

ii. Identifythefoodintolerancethataffectssomepeoplewhentheyconsumemilkandotherdairyproducts. 1mark



Question 6 (9marks)Foodpreservationisusedbymostculturesthroughouttheworld.Foodpreservationispopularashomecookslookforwaysofpreservinglocallygrownfruit,suchasapricotsandapples.Thesefruitscanbepreservedusingarangeoftechniques,includingdehydration,useofsugarsanduseofacids.

Selecteitherapricotsorapples.Withreferencetoyourselectedfruit,discussthepreservationoffood.Inyourresponse,youshould:• discussthereasonsforpreservingfruit• describetwoofthepreservationtechniquesstatedabovethataresuitableforpreservingeitherapricotsor

apples• explainhoweachpreservationtechniqueyouhaveidentifiedpreservestheselectedfruit• describetheimpactofeachpreservationtechniqueyouhaveidentifiedonthephysicalandsensory

propertiesofyourselectedfruit.

Fruitselected


END OF QUESTION AND ANSWER BOOK

food and technologyfood and technology written examination friday 13 november 2015 reading time:...

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