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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
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
SECTION B – Question 2–continuedTURN OVER
Question 2 (14marks)a. Abutcherspecialisesinorganicallyfarmedpoultryproducts,includingchicken,duck,turkey
andgoose.
i. Whatisorganicfarming? 2marks
ii. Explainwhyanincreasingnumberofconsumerschoosetopurchaseorganicfoodproducts. 2marks
2015FOOD&TECHEXAM 10
SECTION B – Question 2–continued
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
2015FOOD&TECHEXAM 12
SECTION B – Question 3–continued
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
13 2015FOOD&TECHEXAM
SECTION B – Question 3–continuedTURN OVER
c. Step3intherecipeformakingtheshortcrustpastrystatesthatthedoughshouldbekneadedlightly.
i. Outlinetwowaystojudgewhenthedoughhasbeenkneadedsufficiently. 2marks
ii. Explaintheimpactofkneadinglightlyonthesensorypropertiesofthecookedpastry. 2marks
d. Explainwhyvegetablepastiesshouldbeinitiallycookedat220°Candthenthetemperatureisloweredto190°Castheycontinuetocook. 2marks
2015FOOD&TECHEXAM 14
SECTION B – continued
e. AnumberofvegetablepastieswillbeenteredintheRoyalMelbourneShow.Thejudgeswilluseaprofilingtesttodeterminethewinningentry.
i. Explainwhyaprofilingtestwouldbesuitableforjudgingvegetablepasties. 2marks
ii. Thejudgeswillalsomeasureeachofthevegetablepastiesenteredintheshowforweight,heightandcolour.
Identifythetypeoffoodproductanalysisthatmeasurestheseproperties. 1mark
15 2015FOOD&TECHEXAM
SECTION B – Question 4–continuedTURN OVER
Question 4 (18marks)a. Avocadosundergoprimaryprocessingbeforebeingsenttomarket.
Definetheterm‘primaryprocessing’. 2marks
b. Identifyanddescribetwostepsintheprimaryprocessingofavocados. 4marks
Step1
Step2
2015FOOD&TECHEXAM 16
SECTION B – Question 4–continued
c. Artificialchemicals,includingfertilisersandpesticides,maybeusedonavocadoorchards.
Explainwhytheuseofsuchchemicalsonavocadoorchardscouldbeanenvironmentalconcern. 2marks
d. Explainhowfoodssuchasavocadopulpcanbeprocessedusinghigh-pressureprocessingtechnology. 3marks
17 2015FOOD&TECHEXAM
SECTION B – continuedTURN OVER
e. Outlinetworeasonswhyhigh-pressureprocessingmaybeusedonavocadoproducts. 2marks
f. Identifyanddescribetheprocessthatcausesavocadostobrownwhentheyarecut. 2marks
g. Afoodmanufacturerproducesarangeofavocadodips,includingaspicyavocadodip,aliteavocadodipandanavocadodipwithcashews.
i. Identifythistypeofproductdevelopment. 1mark
ii. Outlinetworeasonswhythistypeofproductdevelopmentisused. 2marks
2015FOOD&TECHEXAM 18
SECTION B – Question 5–continued
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
19 2015FOOD&TECHEXAM
SECTION B – continuedTURN OVER
c. Thelabellingonthepackagingformilkstatesthatthemilkisagoodsourceofomega-3fats.Thisisanexampleofanutritioncontentclaim.
Outlinethedifferencebetweena‘nutritioncontentclaim’anda‘healthclaim’. 3marks
d. Marketresearchresultsshowedthatthenumberofpeoplesufferingfromafoodintoleranceisincreasing.
i. Explaintheterm‘foodintolerance’. 2marks
ii. Identifythefoodintolerancethataffectssomepeoplewhentheyconsumemilkandotherdairyproducts. 1mark
2015FOOD&TECHEXAM 20
SECTION B – Question 6–continued
Question 6 (9marks)Foodpreservationisusedbymostculturesthroughouttheworld.Foodpreservationispopularashomecookslookforwaysofpreservinglocallygrownfruit,suchasapricotsandapples.Thesefruitscanbepreservedusingarangeoftechniques,includingdehydration,useofsugarsanduseofacids.
Selecteitherapricotsorapples.Withreferencetoyourselectedfruit,discussthepreservationoffood.Inyourresponse,youshould:• discussthereasonsforpreservingfruit• describetwoofthepreservationtechniquesstatedabovethataresuitableforpreservingeitherapricotsor
apples• explainhoweachpreservationtechniqueyouhaveidentifiedpreservestheselectedfruit• describetheimpactofeachpreservationtechniqueyouhaveidentifiedonthephysicalandsensory
propertiesofyourselectedfruit.
Fruitselected