Exam-Term 4 2021

Question 1

key sectors of the food system

Answer 1

Hospitality 
Retail
Health and Community
Food processing 
Transport and Distribution

Question 2

Consumer demands driving new food innovations and products

Answer 2

Know and understand ingredients, be able to read labels on their food products

Question 3

How consumer demands impact food processing

Answer 3

Consumers want fresh and minimal processed foods

Question 4

How consumer demands impact food distribution

Answer 4

To be sure their food is safe and of high quality

Question 5

How consumer demands impact food consumption

Answer 5

Impacts environment through the way they purchase, prepare and store foods

Question 6

What is HPP

Answer 6

High Pressure Processing

Question 7

How does HPP make milk safe to drink

Answer 7

Destroys harmful bacteria

Question 8

Consumer demand that has driven development of HPP

Answer 8

Minimal effect of nutritional value of fresh products
Food safety
Other high pressure functions

Question 9

Traditional consumer food drivers

Answer 9

Convenience
Budget
Quality
Ethics and culture

Question 10

How price vs quality can influence consumer spending

Answer 10

Quality is becoming more important than price, therefore consumers spend more money on food

Question 11

How budget can drive consumer purchasing decisions

Answer 11

Thinking a higher price means better quality food. Buy for value.

Question 12

Importance of cowpea in Africa/ advantages

Answer 12

Demand is high
Quick growth
Rapid ground cover
Benefits farming

Question 13

What is GM

Answer 13

Genetically Modified

Question 14

How has GM influenced cowpea

Answer 14

Improves crop breeding, drought tolerance, disease resistance

Question 15

Fortified and Functional Foods

Answer 15

Packaged food and beverages containing added health or nutritional benefits.

Question 16

Explain Entomophagy

Answer 16

Eating insects for the protein

Question 17

Does Entomophagy have a place in fulfilling protein requirements

Answer 17

Reduces greenhouse gas emissions giving you the same protein benefits

Question 18

Explain synthetic meat production

Answer 18

Uses existing animal cells to grow meat

Question 19

Does synthetic meat production fulfil protein requirements

Answer 19

Yes - Contains high amount of protein and calcium

Question 20

Identify uses of sensory profiling

Answer 20

It identifies what the consumers really think of the food - Flavour, aroma, etc.

Question 21

Identify and explain physical properties of food

Answer 21

Flavour, texture, appearance, aroma

Question 22

Methods of Sensory profiling

Answer 22

Analysing and interpreting reaction to the characteristics of the food material

Question 23

Physical and chemical properties of food

Answer 23

Colour, shape, size, density, nutritional value

Question 24

How consumers impact retail policy and food wastage

Answer 24

Generally buy too much food, not looking at how it affects the environment

Question 25

Why are food safety programs important

Answer 25

Understand risks and prevent food related accidents

Question 26

Describe HACCP (Hazard Analysis and Critical Control Points)

Answer 26

System where food safety is addressed | Control of biological, chemical and physical hazards

Question 27

Describe perishable foods with examples

Answer 27

Foods they spoil, decay or become unable to consume. | e.g. meat, fish, dairy products, leftovers.

Question 28

Describe non perishable foods with examples

Answer 28

Foods that can't go off | e.g. Canned foods, peanut butter, dry soups, tea, coffee,

Question 29

Describe semi perishable foods with examples

Answer 29

Take a couple of weeks or a month or two to go off | e.g. potatoes, onions, biscuits,

Question 30

Biological food hazards

Answer 30

Biological - Harmful to human health | e.g. bacteria, yeasts, moulds

Question 31

Physical Food hazards

Answer 31

Accidental contamination/ poor food contamination | e.g. human hair, false nails, jewlery

Question 32

Chemical food hazards

Answer 32

Cleaning agents, pest control substances, food contact materials e.g. Food additives,

Question 33

What do FSANZ do

Answer 33

Develops standards that regulate the use of ingredients, processing aids, colourings, additives, vitamins, minerals.

Question 34

Who is FSANZ

Answer 34

Food Standards Australia and New Zealand

Question 35

Process of genetic modification

Answer 35

Inserting trait into desired organism | Growing engineered organism

Question 35

Process of genetic modification

Answer 35

Inserting trait into desired organism | Growing engineered organism

Question 36

Why is country of origin important to consumers

Answer 36

Where the food is made is important for purchase decision | Provides info about the product and its category

Question 36

Why is country of origin important to consumers

Answer 36

Where the food is made is important for purchase decision | Provides info about the product and its category

Question 37

Summarise Health Star Rating

Answer 37

Assigns health ratings to packaged foods and beverages

Question 38

What needs to be on food label

Answer 38

1. Nutritional information panel 2. Percentage labelling 3. Food Identification 4. Allergies and intolerance info 5. Date marking 6. Ingredients list 7. Truthful labels 8. Food additives 9. Use and storage directions 10. legibility requirements 11. Country of Origin 12. Nutrition and health claims

Question 39

Best before VS used by date marking

Answer 39

BB - Gives you an idea of how long the foods will last before they lose quality UB - Must be consumed before or on the date