2011-hsc-exam-food-technology.pdf

A active b canning c sous vide d modified atmosphere

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(A) Active (B) Canning (C) Sous vide (D) Modified atmosphere – 6 –±
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BLANK PAGE± – 7 –±
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BLANK PAGE± – 8 –± © Board of Studies NSW 2011±
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Student Number Centre Number 2011 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Section II± 50 marks Attempt Questions 21–27 Allow about 1 hour and 25 minutes for this section Answer the questions in the spaces provided. These spaces provide guidance for the expected length of response. Question 21 (7 marks) (a) What is meant by the term ecologically sustainable food production ? 2 5 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Discuss the use of genetically modified crops in food production. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... – 9 –± 1141
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Question 22 (4 marks) The flowchart shows a number of processes that are involved in the production of flour from wheat. Awaiting copyright (a) Identify THREE processes from the flowchart in which the raw material, wheat, 2 2 is transformed into flour. ............................................................................................................................... ............................................................................................................................... (b) Describe ONE process used to transform wheat into flour. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... – 10 – © Board of Studies NSW 2011
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Centre Number Student Number 2011 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Section II (continued) Question 23 (8 marks)± Explain how government legislation and policies affect the Australian food industry.± 8 ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± ......................................................................................................................................... ± 1142 – 11 –±
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BLANK PAGE± – 12 –± © Board of Studies NSW 2011±
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Centre Number Student Number 2011 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Section II (continued) Question 24 (6 marks) (a) Using an example, describe the primary function of the following additives. (i) Emulsifiers 2 2 2 ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... (ii) Humectants ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... (b) What are the advantages of using an additive code numbering system in food labelling? ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 1143 – 13 –±
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Question 25 (6 marks) (a) Why is it necessary to produce a prototype during the development of a food 2 product? ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± (b) How can food product prototypes be tested?± 4 ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± – 14 –± © Board of Studies NSW 2011±
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Centre Number Student Number 2011 HIGHER SCHOOL CERTIFICATE EXAMINATION Food Technology Section II (continued) Question 26 (9 marks) (a) Identify THREE external factors that affect food product development, and give 3 a relevant example for each. External factor Example Question 26 continues on page 16 1144 – 15 –±
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Question 26 (continued) (b) How does the food industry adjust its pricing structures in response to changes± 6 in the economy?± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± ............................................................................................................................... ± End of Question 26 – 16 –± © Board of Studies NSW 2011±
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  • Summer '17
  • Food processing, Board of Studies NSW

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