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Published by QATs. Permission for copying in purchasing school only.

NAME: ____________________________

Units 3&4 VCE Food and Technology

Written Practice Examination

Reading time: 15 minutes

Writing Time Allocated: 1 hour 30 minutes

QUESTION AND ANSWER BOOK

Structure of book

Section Number of questions Number of questions to

be answered

Number of marks

A 15 15 15

B 8 8 85

Total 100

Students are permitted to bring into the examination room: pens, pencils, highlighters, erasers, sharpeners

and rulers.

Students are NOT permitted to bring into the examination room: blank sheets of paper and/or white out

liquid/tape.

No calculator is allowed.

Materials supplied

Question and answer book of 22 pages.

Answer sheet for multiple-choice questions.

Instructions

Write your student name in the space provided above on this page.

Check that your name is printed on your answer sheet for multiple-choice.

All written responses must be in English

At the end of the examination

Place the answer sheet for multiple-choice questions inside the front cover of this book.

Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic

devices into the examination room.

QATs VCE Food and Technology Practice Examination Units 3 and 4

©2014 Ser5FTU34EB

Published by QATs. Permission for copying in purchasing school only. 2

Section A - Multiple-choice questions

Instructions for Section A Answer all questions in pencil on the answer sheet provided for multiple-choice questions.

Choose the response that is correct or that best answers the question.

A correct answer scores 1, an incorrect answer scores 0.

Marks will not be deducted for incorrect answers.

No marks will be given if more than one answer is completed for any question.

Question 1

Chapter 2 of the Food Standards Code contains information about

A. food labelling requirements.

B. food safety programs based on the HACCP system.

C. substances added to food such as food additives, vitamins and minerals.

D. the composition or make-up of the food such as a list of ingredients and permitted additives.

Question 2

Flavour is one of the key factors most people consider when deciding if they like a particular food

product. To determine how much they like the flavour they could carry out a

A. triangle test.

B. preference test.

C. difference test.

D. two-out-of-five test.

Question 3

Microencapsulation is a new and emerging technology that has been a key factor in the development of

the increasing range of functional foods. This is because it

A. enables intense high pressure to kill microbes.

B. protects the core ingredients from degradation during manufacturing.

C. has minimal effect on people who have intolerances to some ingredients.

D. allows genetic material from plants and animals to be duplicated and improve their

characteristics.


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Question 4

Freezing is a method of preserving food. It does this by

A. reducing the temperature of food gradually to 0°C.

B. reducing the temperature of food to 0°C for a minimum of two hours.

C. converting the moisture in food into ice and inhibiting the growth of dangerous micro-organisms

at -18°C.

D. converting the moisture in food into ice and inhibiting the growth of dangerous micro-organisms

at -11°C.

Question 5

The first food business to open in a new shopping strip north west of Melbourne sold burgers and chips

that consumers could eat in or take-away. Within six months of opening, a second business opened further

down the street with exactly the same food items for sale. This type of product development is

A. me-too.

B. line extension.

C. cultural diversity.

D. ethical food processing.

Question 6

Design brief

A nutritionist was invited to a parent meeting at a local primary school to present ideas about what to

include in their children’s lunchboxes that would sustain children with enough energy for the school day,

be tasty, easy to eat with fingers and be relatively inexpensive.

From the design brief above, identify an example of evaluation criteria that could be used to determine if

the parents’ needs were met at the meeting.

A. Did the children’s lunch box include a packaged treat?

B. Were the food ideas tasty and easy to eat with fingers?

C. Did the range of food ideas have a variety of nutrients?

D. Could the food ideas be heated if the weather turned cold?


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Question 7

The Australian Quarantine and Inspection Service (AQIS) has a range of responsibilities in the regulation

of food safety in Australia. They include

A. inspecting and sampling food imported into Australia, regulating food exported from Australia

and managing the quarantine inspection for people entering the country.

B. ensuring Australia’s agriculture and native environment are protected from the introduction of

serious pests and diseases, overseeing Food Standards Australia New Zealand and inspecting and

sampling food imported into Australia.

C. ensuring Australia’s agriculture and native environment are protected from the introduction of

serious pests and diseases, inspecting and sampling food imported into Australia and developing

and reviewing the Foods Standards Code.

D. inspecting and sampling food imported into Australia, implementing all food legislation across

Australia and ensuring Australia’s agriculture and native environment are protected from the

introduction of serious pests and diseases.

Question 8

Salinity is one of the environmental issues that many farmers and primary producers have to manage on

Australian farms. This is because

A. food crops do not produce a high yield.

B. it increases the rate of soil erosion.

C. the salt allows weeds to grow more quickly than food crops.

D. it causes a conflict of interest between salt manufacturers and farmers.

Question 9

The manufacturer of chocolate biscuit sandwiches has recently released small packs of their product into

the supermarket. They contain three biscuits instead of twelve in the regular packets and are designed to

attract consumers looking for an indulgent treat. This type of product development is called a

A. me-too.

B. line extension.

C. life cycle extension.

D. packaging extension.

Question 10

Key foods in their raw state contain a range of natural components such as enzymes. Enzymes

A. include chemicals such as acids and alkalis.

B. speed up the gelatinisation of starch in a white sauce.

C. bring about and speed up chemical reactions in food and become involved in the reaction

D. bring about and speed up chemical reactions in food without becoming involved in the reaction.


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Question 11

The Maillard reaction occurs when

A. starchy food items are steamed.

B. dry heat is applied to a food product high in starch.

C. proteins foods are exposed to wet methods of cooking such as boiling.

D. sugar or starch and a protein are present in a food and dry heat is applied.

Question 12

One marketing strategy that some fast food chains are using today is to have an App with a map to show

their nearest store. This makes it very easy for children to access fast food when they feel hungry. Some

groups in the community think this marketing strategy is unethical because

A. the Australian Dietary Guidelines encourage consumers to reduce their intake of fast foods.

B. fast food companies could be collecting all kinds of information about children’s food shopping

habits without parents knowledge.

C. children are a vulnerable group and tend to make decisions for now and do not consider the

impact on their long term health.

D. millions of dollars are being spent by governments to teach children to make healthy food

choices.

Question 13

Sometimes food items such as oranges and bread develop mould on the outside. This is an example of

A. food preservation.

B. food poisoning.

C. food spoilage.

D. food enzymes.

Question 14

Calcium-enriched functional foods are designed to assist consumers to reduce the risk of osteoporosis.

The technological innovation which makes production of these foods possible is

A. high pressure processing.

B. membrane technology.

C. genetic modification.

D. microencapsulation.


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Question 15

Designing suitable packaging for food is an important part of the process of food product development as

it

A. classifies, contains, communicates information, is convenient and preserves.

B. protects, preserves, contains, communicates information and is convenient.

C. protects, preserves, cleans, communicates information and is convenient.

D. contains, communicates information, prepares, processes and preserves.


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Section B - Written questions

Instructions for Section B

Answer all questions in the space provided.

Question 1 (13 marks)

Sally and George are two young chefs. Their first business venture is to set up a pop-up café in the Mt

Buller Ski Resort for the winter ski season. The café will provide quick, lunchtime meals for skiers. The

operators of the café have to ensure the business provides safe food for their customers. This will involve

developing a food safety program including a HACCP system.

a. List four areas of safety information contained in a food safety program. 4 marks

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

b. Each level of authority has roles and responsibilities in the development of a food safety program.

Outline one example of a role or responsibility for each level of authority.

3 marks

Level of authority Roles and responsibilities of the authority

National

State

Local


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c. Describe the purpose of a HACCP system for the popup café. 2 marks

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

d. A HACCP system contains seven steps. Identify two of the steps and explain their importance in the

overall system. 4 marks

Step:

____________________________________________________________________________________

Explanation:

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

Step:

____________________________________________________________________________________

Explanation

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________


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The Sanitarium Company produce a product called Up&Go. This drink is described as a liquid alternative

to a bowl of cereal and milk. Up&Go contains protein, is high in fibre and is 98.5 percent fat free. It is

available in a range of flavours such as vanilla ice and strawberry.

The development of new food products is influenced by driving forces such as social pressures, consumer

demands, technological developments and environmental considerations.

a. Select two driving forces from the list above and explain how they could have led to the development

of the Up&Go liquid breakfast product. 4 marks

Driving force:

____________________________________________________________________________________

Explanation:

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

Driving force:

____________________________________________________________________________________

Explanation

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

b. The label on Up&Go contains a nutrition content claim.

i. Explain the meaning of the term ‘nutrition content claim’. 2 marks

____________________________________________________________________________________

____________________________________________________________________________________


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ii. Write an example of a nutrition content claim that could be included on the label of Up&Go.

1 mark

____________________________________________________________________________________

____________________________________________________________________________________

c. Identify a target market for Up&Go liquid breakfast drink and describe a marketing strategy that

could be used to promote the product. 2 marks

Target market:

____________________________________________________________________________________

Marketing strategy:

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

d. Up&Go liquid breakfast could be classified as a functional food. Explain why it is a ‘functional food.’

2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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Every September the Gippsland region of Victoria celebrates the primary production of regional

specialities such as organic chicken, farmed trout and green beans. These three key foods are the focus of

the festival. There are stalls with samples of fresh chicken, trout and green beans as well as

demonstrations of how to use these ingredients in innovative and creative ways in recipes. During the

demonstration the chefs will discuss different cooking methods that could be used for each ingredient.

a. Outline the meaning of the term ‘organic farming’.

2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

b. Discuss the benefits of organic farming for each of the following: 3 marks

Benefits of organic farming

Primary producer

Consumer

Environment


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c. Identify and describe two stages in primary processing of green beans. 4 marks

Stage:

____________________________________________________________________________________

Description:

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

Stage:

____________________________________________________________________________________

Description:

____________________________________________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

d. Discuss three reasons for secondary processing of key foods. 3 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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e. During the cooking demonstrations the chefs used a variety of cooking techniques when preparing

recipes featuring fresh trout.

i. Identify one cooking technique suitable for a recipe using fresh trout. 1 mark

_____________________________________________________________________________________

ii. Describe the changes to the physical and sensory properties of the fresh trout after it has been

cooked.

3 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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Pressurefresh is an Australian food manufacturer that uses the emerging and innovative technology of

high pressure processing to process food such as fruit juices, fruit sauces and vegetables such as avocado.

a. Describe the main stages in the process of high pressure processing. 3 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

b. Explain how the process of high pressure processing extends the shelf life of vegetables such as

avocado. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

c. Outline two benefits of high pressure processing other than extending shelf of products. 2 marks

Benefit 1:

_____________________________________________________________________________________

_____________________________________________________________________________________


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Benefit 2:

_____________________________________________________________________________________

_____________________________________________________________________________________

Genetic modification of food is another emerging and innovative technology used in food production.

d. Define the term genetic modification. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

e. Discuss, in detail, the reasons a farmer would decide to grow a genetically modified crop such as

canola over a traditional crop. 4 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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A food technologist is a member of a product development team in a company that produces indulgent

desserts from the freezer. They are in charge of writing the design brief for a range of new summer fruit

desserts.

a. Outline the role of the design brief in the process of food product development. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

b. Explain why research is an important part of the process of food product development. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

c. Identify an example of one primary and one secondary method of research. 2 marks

Primary research:

_____________________________________________________________________________________

_____________________________________________________________________________________

Secondary research:

_____________________________________________________________________________________

_____________________________________________________________________________________


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Homemade berry jam is a popular preserve to serve with scones and to fill the centre of doughnuts.

Making jam is a complex process and many decisions need to be made during production to ensure a high

quality product.

Very Nice Berry jam

Ingredients

1 cup raspberries

1 cup blackberries

1 cup strawberries

1 lemon, juiced

3 cup sugar, approximately

Method

1. Combine the berries in a large saucepan and stir gently over a

low heat for 5 minutes.

2. Measure the fruit mixture and allow one cup of sugar to each

cup of fruit mixture.

3. Return the fruit mixture and sugar to the saucepan. Add the

lemon juice and stir over heat without boiling.

4. Bring to the boil and boil uncovered, stirring frequently for

about 15 minutes or until the jam gels when tested.

a. Identify two steps in the production of berry jam where a decision needs to be made that will directly

affect the quality of the finished product. 4 marks

The step where the

decision must be made

i. Outline the decision to be

made

ii. Discuss the impact of

the decision on the

final product


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b. Outline two functional roles of sugar in the Very Nice Berry jam other than sweetening. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

c. What is pectin and explain its role in jam making? 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

d. Explain how dehydration can extend the shelf life of some foods. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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a. Eight of the world’s leading food packaging companies have joined forces to develop a more

sustainable future for bioplastics.

i. What are bioplastics? 2 mark

_____________________________________________________________________________________

_____________________________________________________________________________________

ii. Explain why food manufacturers would consider bioplastics to be a better option for packaging

food rather than traditional plastics.

1 mark

_____________________________________________________________________________________

_____________________________________________________________________________________

b. According to the World Packaging Organisation, in 2009, food packaging accounted for about two

thirds (by volume) of total packaging waste.

Outline one advantage and one disadvantage of recycling food packaging. 2 marks

Advantage:

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Disadvantage:

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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c. A large amount of energy is used in the secondary processing of food.

Describe two strategies food manufacturers could implement to reduce their energy use during secondary

processing. 2 marks

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________


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‘Tastes of the Outback’ is a new chain of stores opening at major airports throughout Australia. The

product range incorporates native flavours such as native pepper into products such as fresh pasta. When

developing the pasta range, the company has researched the functional properties of flour, tested the

sensory properties of the prepared pasta, researched a packaging system to extend the shelf-life of the

pasta and labelling requirements and developed marketing strategies.

Discuss in detail each of the factors identified above that the ‘Tastes of the Outback’ company would

have considered in the development of the new fresh pasta with native pepper.

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

Fresh pasta flavoured

with native pepper

Labelling

Functional properties of

flour

Packaging Marketing strategies

Testing of sensory

properties


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_____________________________________________________________________________________

_____________________________________________________________________________________

_____________________________________________________________________________________

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_____________________________________________________________________________________

_____________________________________________________________________________________

END OF QUESTION AND ANSWER BOOK


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SECTION A – Multiple-choice question answer sheet

Name: _________________________________________________

Choose the response that is correct or that best answers the question.

A correct answer scores 1, an incorrect answer scores 0.

Marks will not be deducted for incorrect answers.

No marks will be given if more than one answer is completed for any question.

Multiple choice question

number

Answer

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15


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Solution Pathway

SECTION A – Multiple-choice questions

Multiple choice question

number

Answer

1 D

2 B

3 B

4 C

5 A

6 B

7 A

8 A

9 B

10 D

11 D

12 C

13 C

14 B

15 B


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Section B: Written questions

Question 1

a. To receive full marks the student must be able to identify four distinct areas of safety information

from the list below.

The Food Safety program contains information about:

Safe food handling

Cleaning of equipment and premises

Pest control

Personal hygiene of employees

Monitoring of temperatures throughout all stages of preparation and processing

Procedures to manage food safety hazards.

b. To receive full marks students must be able to outline one example of a specific role and

responsibility for the development of a Food Safety Program for each level of authority.

Level of authority

Roles and responsibilities of the authority

National

Development of Food Safety Standard (3.1.2)

OR

Develop national criteria for the approval of food safety auditors

State

Develop guidelines for the preparation of a food safety program

(based on HACCP)

OR

Establish qualifications for all food safety personnel

OR

Develop guidelines to audit food safety programs

Local

Employment of Environmental Health Officers for inspection of

food premises

OR

Register food businesses in the municipality

OR

Annual inspection of food premises


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c. To receive full marks students should describe what the system is and demonstrate the link to the case

study.

HACCP (Hazard Analysis Critical Control Points) is a food safety system that identifies potential

food hazards and their control points at all stages in the production of food.

The identification of these critical points will help the popup café to prevent, remove or reduce

hazards to ensure consumers receives safe food.

d. Students receive one mark for correctly naming the step and one mark for explaining its purpose.

Step1: Identify the critical control points

Explanation: Identifying the points at which important things can go wrong can prevent a safety issue

from arising.

Step 2: Monitor the critical control points

Explanation: Undertaking a systematic checking of all critical points ensures that the acceptable

limits are not being exceeded helping to prevent a safety issue from arising.

Question 2

a. Students should select two driving forces from the list outlined in the question and then explain how

each force has led to the development of the Up&Go.

Driving force: Consumer demands

Explanation: Consumers are demanding foods that are convenient and easy to drink on the run. They

also value their health and demand products that have health benefits such as the high fibre, low fat

properties of the Up&Go

Driving force: Technological developments

Explanation: Developments in technology, particularly packaging technology, has led to the

development of Up &Go, packaged in an aseptic package. This form of packaging extends the shelf

life of a milk-based product.

b. Students are awarded one mark for the definition and one mark for the example.

i. A nutrition content claim is when a food manufacturer makes a statement about the amount of a

nutrient, energy, or a biologically active substance in the food and they have scientific proof to

support the claim.

ii. A possible nutrition content claim that Sanitarium may make is that:

Up&Go is ‘low in fat’ and contains fibre. OR

Up&Go contains protein. OR


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Up&Go is high in fibre. OR

Up&Go is 98.5% fat free.

c. To gain full marks students must ensure they identify a target market and then apply an appropriate

marketing strategy to the selected target market.

Target market: people who are time poor and do not have sufficient time to sit down and eat

breakfast at home.

Marketing strategy: this product could be promoted by handing out samples of the product at the

railway station in the morning as consumers are going to work.

d. Up&Go is considered a functional food because it provides health beyond the basic nutrition of

regular milk. It is lower in fat than regular milk and has added fibre.

Question 3

a. Organic farming is the growing of crops and raising of animals without the use of artificial

chemicals. Farmers use natural systems instead to produce food.

b.

Benefits of organic farming

Primary producer By using sustainable farming practices, such as crop rotation, no chemical

residues will remain in the soil and soil fertility will be improved. Crop

rotation is a sustainable practice that helps to improve the fertility of soil

naturally.

Consumer Improved tasting product. For example, fruit has a better flavour than non-

organic fruit.

OR

No chemical residues in food product.

Environment Insects and weeds are controlled by natural methods therefore no chemicals

are used so biodiversity is maintained.

c. The following is an example of a suitable answer.

Primary processing of green beans

Stage: Harvesting


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Description: Beans are picked by hand or a combination of hand and machine

Stage - Grading

Description: Beans are graded or sorted for size and any damaged beans are rejected.

d. The following is an example of a suitable answer.

Foods undergo secondary processing so consumers can enjoy seasonal food all the year round.

Some foods such as potatoes are more palatable and enjoyable to eat when they are made into

potato chips.

Secondary processing is more convenient for consumers because their food preparation time can

be reduced.

e. The following is an example of a suitable answer. Students should provide two clear points in the

description of the changes to the physical and sensory properties of fish to be awarded full marks.

i. Cooking technique: Grilling

ii. Description of changes in the physical and sensory properties of the fish:

The colour of the flesh becomes pale pink.

The outside browns.

The flesh flakes of the fish separate easily.

There is a mild ‘fishy’ aroma.

Question 4

a. To gain full marks the student must include three clear steps in the process of high pressure

processing. The following is an example of a suitable answer.

Food product is packaged in a flexible plastic container.

The container is placed in a high-pressure chamber that is then filled with water that surrounds

the container.

A pump increases the pressure of the water, uniformly and from all directions, in turn applying

pressure to the food product.

b. The pressure is transmitted to the vegetable in the container killing microbes, moulds and bacteria

that cause spoilage and therefore extends the shelf life of the food.

c. Benefits of high-pressure processing:

The sensory properties of the food (aroma, flavour, colour and texture) and the nutrient content

are retained.

Chemical preservatives are not required.


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d. Genetic modification is a process that alters the genetic material of plants or animals by duplicating,

removing or inserting one or more new genes to improve its characteristics.

e. In answer to this question the student must discuss four clear advantages of a GM canola crop over a

traditional one. The following are examples of suitable advantages of GM canola.

The GM crop may possess characteristics that make it possible to grow the canola crop in saline

soils.

The GM crop may be dry sown if there is limited rainfall or during a drought.

A farmer may choose to grow a GM canola crop over a traditional one to improve the crop yield.

The GM crop will need only limited spraying for weeds as it has superior weed control.

Fewer herbicides are needed to control the weeds so less money is spent on chemicals to produce

the crop.

Question 5

a. The design brief forms the focus or aim for the development of a food product. It contains

information about the new product specifications – considerations and constraints are identified and

will guide the development process.

b. Research is an important part of the process of product development as it assists the designer to gain

more information about the specifications in the brief. This information will mean that the new

product will accurately meet the needs of the client.

c. Primary research

Example – Visiting a green grocer to learn more about different varieties of fruit and vegetables in

season.

Secondary research

Example – Using recipe books to find suitable recipes

Question 6

a. Any two of the following.

The step where the

decision must be made

i. Outline the decision to

be made

ii. Discuss the impact of the

decision on the final

product

Step 1: Combine the

berries in a large

saucepan and stir gently

over a low heat.

When the berries are just soft

enough to hold their shape.

The appearance and texture of the

jam will be more appealing as the

berries will be evenly distributed and

easy to spread.

Step 2: Measuring the

fruit mixture and sugar.

Accurately measure the fruit and

sugar with measuring cups.

Accurate measurements will ensure

the jam has the correct texture and

consistency and long shelf life.


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Step 3: Return the fruit

mixture and sugar to the

saucepan. Stir over heat

without boiling.

The sugar is dissolved into the

mixture – no granules of sugar

can be seen or felt during stirring.

The sugar will be available to form a

gel with the pectin and acid from the

fruit so final product will have a jam

like consistency.

Step 4: Gel test Decide when the gel test shows a

jam with the correct consistency–

wrinkles when cool on a cold

plate.

A jam that has the correct spreadable

consistency and is not too stiff or

runny in consistency.

b. In answer to this question the student must outline two functional properties of sugar that are

specifically related to jam making.

Sugar has two functional roles in jam making.

Sugar preserves the jam by creating an environment that is hostile to microorganisms and so

extends shelf life.

Sugar combines with the pectin and acid in the fruit to create a ‘gel’ like jam consistency.

c. To gain full marks for this questions students must explain what pectin is and how it works in jam

making.

Pectin is a gum-like substance found in the flesh, skins and pips of slightly unripe fruit. When fruit is

boiled with sugar the pectin and acid in the fruit work together to form a ‘gel’.

d. Dehydration extends the shelf life of food by reducing its water content to between 5 and 25 percent

and this prevents spoilage micro-organisms and bacteria growing as they cannot survive low

moisture environments.

Question 7

a. The following is an example of a suitable answer.

i. Bioplastics are an environmentally friendly form of packaging. They are made from renewable

and sustainable resources such as corn and wheat starch instead of from petroleum by-products.

ii. This material is biodegradable after use and can be completely compostable unlike traditional

plastics that don’t break down in landfill.

b. Recycling food packaging

Advantage – packaging does not go to land fill, or pollute rivers and streams.

Disadvantage – recycling packaging is a very costly process and requires education and

commitment.


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c. Students may provide a range of responses in answer to this question. The following is an example of

a suitable answer.

Food manufacturers could minimise their energy use during secondary processing by recovering

heat from ovens and reusing it for office heating.

They could also upgrade equipment and replace with more efficient equipment that can be

operated using less energy.

Question 8

In answering the extended response question students must ensure that they address each factor identified

in the question in detail with reference to the pasta with native flavours. The following is an example of a

very high level response.

Flour is a key ingredient in pasta. ‘Tastes of the Outback’ would first need to research the functional

properties of flour. Flour is a starch that when made into pasta creates volume and bulk, and gelatinises

when boiled in water. When making pasta, flour made from hard wheat containing higher levels of gluten

must be used so that it can be rolled without breaking and have greater strength when boiled.

When the pasta containing native flavours is made it will need to undergo testing of its sensory properties

to ensure it has consumer appeal. The company would need to carry out qualitative tests such as a

sensory analysis test. These tests could be a preference, difference or profiling test. These tests would

determine consumer reaction to the appearance, aroma, flavour and texture of the new pasta. The

feedback from the tests would be used to make adjustments to the recipe before full scale production is

undertaken.

The company would need to then determine the most appropriate type of packaging for the pasta.

Modified atmosphere packaging is likely to be chosen for the fresh pasta. This is a system that changes or

modifies the atmosphere inside the package from air, in order to increase the shelf life. If the pasta is to

be packaged in a dehydrated form, an airtight package inside a box will protect the pasta from dust or

from crushing.

The company will need to label the pasta according to the General Standards set out in Chapter 1 of the

Australian Food Standards Code. Some of the information that must be included on the label is the name

of the product and the business address of the manufacturing company. Ingredients will be listed in

descending order of input and there must be a nutrition panel including the percentage of the

characterising ingredients. The label will also include the weight of the pasta, date marking and

directions for use and storage.

The last part of the process for the company will be the marketing of the pasta. Consideration must be

given to the four marketing ‘P’s’. The product must be available at outlets where consumers, particularly

overseas visitors, are likely to purchase the product. The price must take into account the costs of

production and contain a profit margin for the manufacturer. The place must be one where the product

can be purchased during extended shopping hours to cater for flights operating at various times


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throughout the day and evening. Sales staff must have knowledge of the product, particularly of the native

flavouring. The promotion must take place where overseas tourists are likely to see it. It could be

featured in an ‘in-flight’ magazine or featured on the website of a flight booking service.

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