Randomness

Question 1

Microencapsulation

Answer 1

The packing of small particles of an active or functional ingredient in a minute capsule. This process is used to mask the flavour of ingredients or to extend shelf life

Question 2

National authorities:

Food standards Australia and Zealand

Answer 2

Develop food standards for food manufacturing and labelling

Question 3

Aseptic packaging

Answer 3

Process whereby the food product and the package are sterilised separately and brought together in a sterile environment

Question 4

Food labelling requirements

Answer 4

Name of food
List of ingredients
Date

Question 5

Role of the national authorities in a recall?

Answer 5

To develop a food recall protocols

Question 6

Main cause of food poisoning

Answer 6

Pathogenic bacteria

Question 7

Denaturation

Answer 7

A permanent structural change to the protein in a food

Question 8

Cross-contamination involves

Answer 8

Transfer f harmful bacteria from raw food to food that has already been cooked or prepared

Question 9

How are convection currents created?

Answer 9

By the molecules in a liquid or gas moving from a warmer area to a cooler area

Question 10

Genetic modification

Answer 10

A process that alters the genetic material of plants or animals by duplicating, removing or insetting one or more new genes to improve its characteristic

Question 11

What is the colour of fruit caused by?

Answer 11

Pigments

Question 12

Two advantages to aseptic packaging

Answer 12

Food is protected

Prevents lose of aroma and flavour

Question 13

Organic farming

Answer 13

Farming that uses practised that produce food without the use of artificial chemicals instead using a natural system

Question 14

Niche market

Answer 14

A small portion of the target market that is not being readily served by other products

Question 15

Target market

Answer 15

A large group of consumers who share common needs or characteristic.

Question 16

Primary process

Answer 16

A range of process to make food safe to eat so that it can be consumed individually or used in the manufacture of other food products

Question 17

Functional food

Answer 17

Food that provides health benefit beyond basic nutrition

Question 18

Qualitative analysis

Answer 18

Involves sensory tests that are used to rate or rank the sensory properties of food

Question 19

Quantitative analysis

Answer 19

Involves scientific techniques that can be used to measure features such as weight, volume, texture

Question 20

What makes meat tender?

Answer 20

The age of the animal and the part of the body from which it comes from

Question 21

Fish

Answer 21

Contains very little connective tissue

Question 22

Moulds

Answer 22

Form of fungi that reproduces by forming spores

Question 23

Hazard analysis critical control point

Answer 23

A food safety system that identifies potential food hazards and their control points at all stages in the production of food

Question 24

Food product recalls are due to

Answer 24

A report to FSANZ from food manufactured or wholesalers

Question 25

Food recall

Answer 25

Action taken to remove from distribution, sale and consumption, food that may pose a health and safety risk to consumers

Question 26

Caramelisation is...

Answer 26

The process that sugars undergo when heated to high temperatures to develop a golden brown colour

Question 27

Complex process

Answer 27

Hands-on processes that involve initial decision-making that directly affects the outcome of a recipe

Question 28

Soil erosion

Answer 28

Occurs when vegetation covering the land or surface of the lands crust is damaged often creating large bullies

Question 29

Main cause of soil erosion

Answer 29

Extreme weather conditions | Poor land management

Question 30

Criteria for evaluation

Answer 30

Purpose is to enable you to determine whether the food items met the needs that were set in the design brief

Question 31

Dragon plan

Answer 31

Outlines the main aim or intent of the project and sets the scene

Question 32

Social Driving forces:

Answer 32

Education and knowledge | Cultural diversity

Question 33

Consumer demand driving forces:

Answer 33

Health concerns Convince Ethical food products

Question 34

Technological development driving forces:

Answer 34

Food processing systems | New packaging techniques

Question 35

Environmental consideration driving forces:

Answer 35

Organic produce | Fair trade

Question 36

Sensory analysis tests | Preference tests

Answer 36

Establish how much or how little the testers liked or disliked a given product

Question 37

Sensory analysis tests | Difference test

Answer 37

Trying to determine whether consumers tell the difference between individual samples of food

Question 38

Sensory analysis tests | Profiling tests

Answer 38

Give a more detailed description of the sensory properties of the product

Question 39

Organic farming

Answer 39

Farming practise that produce food without the use of artificial chemicals instead using natural systems