Pages: 11Questions: 3Attachments: A3 worksheet for Section B (Pink)©

Copyright for part(s) of this examination may be held by individuals and/or organisations other than theTasmanian Qualifications Authority.

PLACE LABEL HERE

Tasmanian Certificate of Education

FOOD STUDIESSenior Secondary 5C

Subject Code: TE845

External Assessment

2006

Part 1

Time: approximately 45 minutes

On the basis of your performance in this examination, the examiners will provideresults on the following criterion taken from the syllabus statement:

Criterion 2 Demonstrate knowledge and understanding of composition, structureand properties of foods.

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Food Studies – Part 1

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Food Studies – Part 1

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CANDIDATE INSTRUCTIONS

You MUST ensure that you have addressed the externally assessed criterion on this examination paper.

1. There are TWO sections to this part.

2. You must answer Question 1 (including all its parts) from Section A.

3. You must answer: EITHER: Question 2 (including all its parts) from Section B.OR: Question 3 (including all its parts) from Section B.

4. Answers must be written in the spaces provided on the examination paper.

5. In total it is recommended that you spend approximately 45 minutes answering the questions in thispart.

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SECTION A

This question is compulsory for all students.

Question 1

(a) Identify the main differences between plant and animal cell structures. (4 marks)

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(b) List four of the main functions of a cell wall. (4 marks)

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Question 1 (continued)

(c) Identify the three different structural parts of cell walls and the substances these arecomposed of. (9 marks)

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Question 1 (d) (continued)

(d) Explain the main structural differences between beef and scale fish. Include diagram(s)to help explain your answer. (8 marks)

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SECTION B

Answer ONE question from this section.

Answer: EITHER Question 2

OR Question 3

Question 2 – Meat and Fish

(a) Explain how cooking fish could impact on both colour and texture:

(i) Colour (3 marks)

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(ii) Texture (4 marks)

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Question 2 (continued)

(b) (i) Identify a cut of red meat. (1 mark)

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(ii) Identify an appropriate cooking method for the chosen cut. (1 mark)

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(iii) Explain why this method of cooking is appropriate. (5 marks)

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(c) (i) Explain what happens when potatoes are cooked (using any method) and how thischanges the texture and flavour of the potatoes. (7 marks)

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Question 2 (continued)

(ii) Identify four changes deepfrying will have on potato that a moist cooking methodwould not. (4 marks)

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Answer: EITHER Question 2

OR Question 3

Question 3 – Vegetables

Using the table provided on the pink worksheet, explain what happens, and why,when red cabbage, broccoli and carrots are cooked by boiling for approximately 15 minutes.

(25 marks)

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Pages: 11Questions: 3Attachments: A3 worksheet for Section B (Yellow)©

Copyright for part(s) of this examination may be held by individuals and/or organisations other than theTasmanian Qualifications Authority.

PLACE LABEL HERE

Tasmanian Certificate of Education

FOOD STUDIESSenior Secondary 5C

Subject Code: TE845

External Assessment

2006

Part 2

Time: approximately 45 minutes

On the basis of your performance in this examination, the examiners will provideresults on the following criterion taken from the syllabus statement:

Criterion 3 Understand the principles and practices of food handling andpreservation to prevent spoilage.

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Food Studies – Part 2

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CANDIDATE INSTRUCTIONS

You MUST ensure that you have addressed the externally assessed criterion on this examination paper.

1. There are TWO sections to this part.

2. You must answer Question 4 (including all its parts) from Section A.

3. You must answer: EITHER: Question 5 (including all its parts) from Section B.OR: Question 6 (including all its parts) from Section B.

4. Answers must be written in the spaces provided on the examination paper.

5. In total it is recommended that you spend approximately 45 minutes answering the questions in thispart.

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SECTION A

This question is compulsory for all students.

Question 4

It is Sunday afternoon at Sandra’s house and she is trying to decide what to cook for theevening meal. Sandra usually does her grocery shopping once a week on Mondays, so bySunday things are not looking their best.

She finds the following ingredients:

• Some sliced, cooked chicken breast that has been stored in the refrigerator. It smells OKbut is slightly slimy.

• An over-ripe tomato with a small squashy spot that is sitting in the fruit bowl.

• Some cheddar cheese that has been stored in its open wrapper in the fridge. It is dry andcracked on the exposed side but the rest seems fine.

• A bag of pre-cut lettuce at the bottom of the vegetable crisper in the fridge. The leavesat the bottom appear to be watery and slimy but the ones in the middle don’t.

• Some orange juice that is open and sitting in the pantry. It is past its use-by date andsounds fizzy.

Choose three foods from the above list and answer the following questions:

(a) Food One: ...........................................................................................................................

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(i) Describe the changes that have occurred in the chosen food to cause thedeterioration in appearance and quality. (2 marks)

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Question 4 (continued)

(ii) Describe how and why these changes have occurred. (4 marks)

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(iii) Explain how this food should be stored, short term and long term (whereappropriate) to delay this deterioration occurring. (2 marks)

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(b) Food Two: ...........................................................................................................................

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(i) Describe the changes that have occurred in the chosen food to cause thedeterioration in appearance and quality. (2 marks)

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(ii) Describe how and why these changes have occurred. (4 marks)

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Question 4 (continued)

(iii) Explain how this food should be stored, short term and long term (whereappropriate) to delay this deterioration occurring. (2 marks)

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(c) Food Three: .........................................................................................................................

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(i) Describe the changes that have occurred in the chosen food to cause thedeterioration in appearance and quality. (2 marks)

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(ii) Describe how and why these changes have occurred. (4 marks)

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(iii) Explain how this food should be stored, short term and long term (whereappropriate) to delay this deterioration occurring. (2 marks)

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SECTION B

Answer ONE question from this section.

Answer: EITHER Question 5

OR Question 6

Question 5

From the list below select three food poisoning bacteria and complete the table provided onthe yellow worksheet. (24 marks)

• Salmonella• Campylobacter• Listeria monocytogenes• Staphylococcus aureus• E. coli• Clostridium perfringens

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Answer: EITHER Question 5

OR Question 6

Question 6

Select three foods from the following list: full cream milk, raw chicken breast, raw beefmince, lettuce, fresh ripe tomatoes.

Using a different preservation method for each food, answer the following:

(a) Chosen food one: ................................................................................................................

Chosen preservation method: (1 mark)

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(i) Explain the underlying principles for the chosen preservation method. (5 marks)

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(ii) How will it alter the chosen food? (2 marks)

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Question 6 (continued)

(b) Chosen food two: ................................................................................................................

Chosen preservation method: (1 mark)

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(i) Explain the underlying principles for the chosen preservation method. (5 marks)

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(ii) How will it alter the chosen food? (2 marks)

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Question 6 (continued)

(c) Chosen food three: ..............................................................................................................

Chosen preservation method: (1 mark)

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(i) Explain the underlying principles for the chosen preservation method. (5 marks)

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(ii) How will it alter the chosen food? (2 marks)

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Food Studies – Part 2

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Pages: 11Questions: 3©

Copyright for part(s) of this examination may be held by individuals and/or organisations other than theTasmanian Qualifications Authority.

PLACE LABEL HERE

Tasmanian Certificate of Education

FOOD STUDIESSenior Secondary 5C

Subject Code: TE845

External Assessment

2006

Part 3

Time: approximately 45 minutes

On the basis of your performance in this examination, the examiners will provideresults on the following criterion taken from the syllabus statement:

Criterion 6 Demonstrate knowledge and understanding of the principles ofnutrition.

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Food Studies – Part 3

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CANDIDATE INSTRUCTIONS

You MUST ensure that you have addressed the externally assessed criterion on this examination paper.

1. There are TWO sections to this part.

2. You must answer Question 7 (including all its parts) from Section A.

3. You must answer: EITHER: Question 8 (including all its parts) from Section B.OR: Question 9 (including all its parts) from Section B.

4. Answers must be written in the spaces provided on the examination paper.

5. In total it is recommended that you spend approximately 45 minutes answering the questions in thispart.

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SECTION A

This question is compulsory for all students.

Question 7

Protein is essential for life as all living cells contain it in some form.

(a) Proteins are commonly classified into two groups. Name the two groups and give twoexamples for each. (6 marks)

Group 1: .............................................................................................................................

Foods: (i).................................................. (ii)....................................................................

Group 2: .............................................................................................................................

Foods: (i).................................................. (ii)....................................................................

(b) Explain the difference between the two groups of proteins. (2 marks)

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(c) List and briefly explain three functions of protein in the body. (6 marks)

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Question 7 (continued)

(d) Water is essential to maintain life. List and briefly explain three functions of water inthe body. (6 marks)

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(e) We get water from both food and drinks. List two foods that are good sources of water(90% water or greater). (2 marks)

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(f) How much water is it recommended an average adult should consume in a day?

Is it recommended that an average person drinks ......................... glasses

or ............................... litres of water in a day. (1 mark)

(g) List two factors that might impact on the actual amount of water required on a specificday by an individual. (2 marks)

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SECTION B

Answer ONE question from this section.

Answer: EITHER Question 8

OR Question 9

Question 8

(a) Why are food selection models used by Australians? (8 marks)

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Question 8 (continued)

(b) There are three versions of the Australian dietary guidelines. These are aimed at olderAustralians, adults and children. Identify the variations and discuss why they aredifferent.

(12 marks)

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Question 8 (continued)

(c) Identify one other food selection model and explain the main features. Diagrams may beused as part of your response. (5 marks)

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Answer: EITHER Question 8

OR Question 9

Question 9

The rate of obesity among Australians is rapidly increasing, as it is in most of the world’smore developed countries.

(a) Explain what RDIs are and how they are used. (4 marks)

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(b) List two groups in society that may require variations to the standard RDI tables.Explain why these variations are needed. (8 marks)

Group 1: ..............................................................................................................................

Variations: ...........................................................................................................................

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Variations: ...........................................................................................................................

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Question 9 (continued)

(c) List and briefly explain four factors that are contributing to the rise in overweight andobesity levels in Australia. (4 marks)

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(d) Identify three potential diseases associated with over-nutrition and briefly explain whatimpact they may have on a person’s health. (9 marks)

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Food Studies – Part 3

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Pages: 15Questions: 3©

Copyright for part(s) of this examination may be held by individuals and/or organisations other than theTasmanian Qualifications Authority.

PLACE LABEL HERE

Tasmanian Certificate of Education

FOOD STUDIESSenior Secondary 5C

Subject Code: TE845

External Assessment

2006

Part 4

Time: approximately 45 minutes

On the basis of your performance in this examination, the examiners will provideresults on the following criterion taken from the syllabus statement:

Criterion 7 Understand the factors affecting the availability and choice of foodsfor individuals and groups.

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Food Studies – Part 4

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CANDIDATE INSTRUCTIONS

You MUST ensure that you have addressed the externally assessed criterion on this examination paper.

1. There are TWO sections to this part.

2. You must answer Question 10 (including all its parts) from Section A.

3. You must answer: EITHER: Question 11 (including all its parts) from Section B.OR: Question 12 (including all its parts) from Section B.

4. Answers must be written in the spaces provided on the examination paper.

5. In total it is recommended that you spend approximately 45 minutes answering the questions in thispart.

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SECTION A

This question is compulsory for all students.

Question 10

(a) Discuss how each of the following factors might affect an individual’s food choice in avariety of situations.

(i) Social (4 marks)

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Question 10 (continued)

(ii) Technological (4 marks)

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(iii) Physiological (4 marks)

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Question 10 (continued)

(iv) Psychological (4 marks)

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(b) Food choice varies with an individual’s age and personal circumstances. Give twoexamples how food choice may differ in the following circumstances:

(i) A three-year-old toddler (2 marks)

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(ii) A 20-year-old male university student who house-shares with 3 mates. (2 marks)

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Question 10 (continued)

(iii) An elderly person living alone (2 marks)

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(iv) A person on a single parent pension who has two teenage children (3 marks)

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SECTION B

Answer ONE question from this section.

Answer: EITHER Question 11

OR Question 12

Question 11

Australian family meals have changed dramatically over the past 30 years. It was oncecommon in most households for Mum, Dad and the children to sit down around the tabletogether to eat a home-cooked evening meal.

List and explain five events or changes in Australian history that have contributed to thechanges in family meal patterns.

(a) Event or change 1: (5 marks)

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Question 11 (continued)

(b) Event or change 2: (5 marks)

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(c) Event or change 3: (5 marks)

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Question 11 (continued)

(d) Event or change 4: (5 marks)

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(e) Event or change 5: (5 marks)

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Answer: EITHER Question 11

OR Question 12

Question 12

Religion, culture and technology have influenced the food choices Australians make. Identifyand discuss four examples that support this statement. (6 marks each)

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Question 12 (continued)

(ii) .............................................................................................................................................

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Question 12 continues opposite.

Food Studies – Part 4

Page 13

ForMarker

UseOnly

Question 12 (continued)

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Food Studies – Part 4

Page 14

BLANK PAGE

Food Studies – Part 4

Page 15

BLANK PAGE

FOOD STUDIES – SENIOR SECONDARY 5C – 2006

Worksheet for Part 1 – Section B — Question 3

Texture Colour FlavourWhat happens? Why? What happens? Why? What happens? Why?

Red Cabbage

Please Turn Over

PLACE LABEL HERET

AS

MA

NIA

N Q

UA

LIF

ICA

TIO

NS

AU

TH

OR

ITY

Texture Colour FlavourWhat happens? Why? What happens? Why? What happens? Why?

Broccoli

Carrot

FOOD STUDIES – SENIOR SECONDARY 5C – 2006

Worksheet for Part 2 – Section B — Question 5

Bacteria Selected Likely original source Foods commonly contaminated Food poisoning symptoms Methods of preventing poisoning bythis bacteria

Please Turn Over

PLACE LABEL HERET

AS

MA

NIA

N Q

UA

LIF

ICA

TIO

NS

AU

TH

OR

ITY

Bacteria Selected Likely original source Foods commonly contaminated Food poisoning symptoms Methods of preventing poisoning bythis bacteria

Bacteria Selected Likely original source Foods commonly contaminated Food poisoning symptoms Methods of preventing poisoning bythis bacteria