hsc sample q

Question 1

what is the main reason for vaccum packing foods?

Answer 1

exclusion of o2

Question 2

what is the purpose of a feasibility study ?

Answer 2

to analyse costs and technical issues to see if it is possinle for the product to be made

Question 3

a family grows a variety of vegetabnles in their backyard. they sell these vegetables ot the public as well as other products made from these vegetables including chutneys. WHAT LEVEL OF BUSINESS OPERATION INVOLVED IN THIS SCENARIO?

Answer 3

household

Question 4

what is an emulsifying agent?

Answer 4

A preservative that allows oils and water to combine and not seperate in storage

Question 5

the increased populatiry of line extensions containing ingredients high in active non-nutrients can be attributed to ?

Answer 5

market concerns

Question 6

what legislation governs hygiene standards in premises handling foods in australia?

Answer 6

food act 2003 (NSW)

Question 7

what is an international approach to quality assurance used in the food industry?

Answer 7

HACCP

Question 8

what is the main cause of spooilage in red meat?

Answer 8

enzyme actitivity

Question 9

why is dehydration useful as a preservation process?

Answer 9

the food is safe because bacteria do not have water supply to reproduce

Question 10

a cyclone affedcts queensland and destroys most of the banana production for the season. Describe the impact this natural disaster would have on TWO chosen sectors of AFI.

Answer 10

the destruction so most of the banana crop would have a significant and negative impact on both food retail and agriculture and fisheries sectors of the afi. the natural disaster would have a dramatic impact on the agriculture and fisheries sector as it would result in decrease production of bananas, causing a decrease in income for farmers and a decrease in jobs in the industry, potenially leaving banana farmers unemployed. This would have a flow on affect to the food retail sector as it would result in a loss of sales for the stockists of the bananas both large and small. E.g. if IGA had no bananas for 3 months due to the natural disaster their sales would decline. Similary if a stockist and farmers had sold these bananas at the markets their sales would too decline severly impacting the industry.

Question 11

describe the role of additives in providing a wide variety of foods. Identify the role of one specific additive.

Answer 11

food additives are substances are added to foods that are not normally consumed by themselves. Food additives are used to improve taste, quality, stability, extend shelf life and to suit dietary needs. E.G. dextrin’s 1400 is a thickener used to increase visocity of food proving the desired texture. 1400 is commonly used in packet sauces and gravy.

Question 12

define seperation as a process in food manufacturing

Answer 12

separation in food manufacture to isolate or remove certain components of food.

Question 13

e.g. seperation

Answer 13

can include filtration, seperation and centrifuge
Separation
physically-by removing the skins from fruit and veg
chemically- by adding chemicals to seperate the whey from fats and proteins when making cheese.

Question 14

what forms can size reduction come in?

Answer 14

grinding and milling

cutting and grating

Question 15

what is the main role of size reduction:

Answer 15

to make food smaller

Question 16

outline the main role of an environmental health officer

Answer 16

environment health officers have a significant role in implementing legislation at a local level. EHO’s inspect, educate, plan and monitor food safety ultimately to protect, promote and improve public health

Question 17

compare chilling and freezing as food preservation techniques

Answer 17

chilling and freezing both involve the reduction of temperature however are very different. freezing involved a change from liquids to solids making food inaccessible for microbes. Domestically it would be performed using a freezer and on the industrial level a blast freezer. Chilling is storage of food above freeing point (0) and below 5degrees slowing the growth of enzymes and micro-organisms. domestically, this involves putting food in the fridge and on an industrial level through spray chillers.

Question 18

describe TWO federal laws that impact on the AFI

Answer 18

FSANZ Act 1991 and the competition and consumer act 2010 are both Federal laws which have an impact on the AFI. The FSANZ act provides framework within the AFI, establishes rules, food regulatory measures as well as provides consumers with info. to make informed choices. The competition and consumers act aims to enhance the welfare of Australians by promoting competition and fair trading as well as protecting consumers.

Question 19

what are the differences between a food allergy and a food intolerance ?

Answer 19

an allergy is the body’s immune system identifies a specific food protein as an antigen. It can result in symptoms including rashes, swelling, stomach cramps, vomiting and breathing. Common allergens include:peanuts and coeliac. Intolerance is the body’s reaction of the digestive system to a specific chemical in foods. chemicals that cause intolerance include salicylates, amines. Symptoms include diarrhoea, constipation and migraines. a common intolerance is to lactose when an individual and has difficulty in digesting lactose.

Question 20

describe the economic costs associated with food allergies and food intolerances?

Answer 20

economic costs may include the cost of hospital treatment and medication e.g. epi-pens. Doctor and specialist appointments add to the medical bills. Counsellors and dieticians may
be involved. Recuperative time can be long and time off work may be extensive, leading to
potential loss of wage(s) or costs to the employer. Special foods may need to be purchased eg
gluten-free products. These can be expensive.
Complications and further health issues could result and further use of expensive resources
would be needed to treat such conditions.

Question 21

list the functions of packaging

Answer 21

1. PACKAGING PROVIDES A CONTAINER FOR FOOD PRODUCTS
2. PACKAGING NEEDS TO PROTECT THE PRODUCTS
3. PACKAGING PRESERVES FOODS
4. PACKAGING PROVIDES CONVENIENCE
5. PACKAGING INFORMS THE CONSUMER AND PROMOTES AND MARKETS THE PRODUCT

Question 22

explain barrier specific packaging

Answer 22

barrier specific packaging is designed to allow some gases in and out of package. the packaging must be transparent and have anti-fog properties. packaging must be transparent and have anti-fog properties. e.g. “breathing” broccoli where o2 is let in and co2 is respired out. this is the most used to package fresh fruit and veg e.g. salad mixes as it allows them to respire without spoiling.

Question 23

explain edible packaging

Answer 23

edible packaging has been designed as a biodegradable and recyclable and editable alternative to regular plastic packaging. e.g. scientists are developing packaging films made out of edible milk proteins, which aid to powerful oxygen blockers and excellent at preventing food spoilage e.g. casin film can be sprayed onto food. e.g. corn flaks to prevent them from getting soggy

Question 24

define the term malnutrition

Answer 24

malnutrition is a condition where one or more nutrients are not supplied to the body in correct amounts. malnutrition encompasses over nutrition, diet-related diseases and undernutrition.

Question 25

describe the physical effects of malnutrition for a specific group you have studied

Answer 25

aboriginal and torres strait island (atsi) people suffer many physical affects of malnutrition which come into play with the significant health inequities they face. ATSI people have increased risk/rates of heart disease, cancer , alcoholism, diabetes and anaemia. to rectify this they should consume less fat, more complex cars and more fresh foods

Question 26

Outline a research and development activity carried out by the organisation. (brasserie bread)

Answer 26

Brasserie Bread did indepth research to enchance their farming techniques. E.G. Brasserie Bread discovered crop rotation in their researhc. Crop rotation is a sustainable practice that provides more nutrients to soil to ensure the land is not overused but also to ensure the quality of their future product is enhanced.