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Thread: Food Technology Marathon (question and answer)

  1. #51
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    Re: Food Technology Marathon (question and answer)

    canning- conventional canning involves two preservation principals:
    1. The sealed container prevents miro-organisms from reaching the food inside
    2. The heating of the food inside the container creates a temp that will destroy all micro-organismsand their spores. When buying cans in the supermarket the ends of the cans should be slighltly concave, indicating a vacuum inside. If one of the ends bulges there could have been 1. microbial action 2. physical action or 3. chemical actions

    Pasturisation - Refers to a specific type of heat treatment of a food, the process will either kill all specific heat sensitive micro-organisms or simply reduce the number present to an acceptable level. However this process does not completely sterilise the food. The most common method today is HTST used on milk. Another important process used in preserving milk is UHT processing.

    Chilling - Chilling slows the growth and activity of enzymes and the growth of micro-organsims. It is prob the most often used preservative method for storing perishable food. The lower the temp the slower the chem changes occur in the food ad the slower the microbial growth happens. Cooling of food has various effects on micro organisms. Chilling or cooling a food has no effect on the no. of bacteria present.


    Are food additives really necessary? why?

  2. #52
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    Re: Food Technology Marathon (question and answer)

    No, food additives are not necessary. Food can be produced without additives, may taste better and fresher this way, and can simply be given a shorter shelf life. People would buy the food quicker as it is likely it would taste fresher and be more enjoyable to eat, so the food would not go off while still resting on the shelf. With food additives, there is also a danger that people may have an unknown allergy to certain food additives, and as any mother of misbehaved children would tell you, food additives can cause children to be hyperactive and behave badly.


    I'm sticking to Food Manufacture for the next question, which comes from the 2005 HSC Exam Paper - I have modified to make it a bit more relevant for Australians.
    Next question: Identify one [Australian] manufactured food product and describe the process that transforms the raw materials into the manufactured food product.

    (I suggest Vegemite but you can do whatever you like.)
    Last edited by Schoey93; 25 Jan 2009 at 2:43 PM.
    2011 HSC courses

    Biology
    English (Advanced)
    Hospitality (Kitchen Operations)
    Italian Continuers
    Legal Studies
    Studies of Religion 1

    Aim- B Nursing (Practice Leadership) at ACU

  3. #53
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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by Kaatie View Post
    yeah i saw that but he than why would he be asking year 12 questions already? maybe he is just preparing very very early
    I just like cooking, and I find the HSC Food Technology course quite easy! I'm going to try to do a BA (Philosophy)/MBBS [Bachelor of Medicine, Bachelor of Surgery] @ UNSW, so Food Tech might not be an option when I need 99.5 UAI!

    So I'm just enjoying helping you guys out and having some fun and learning along the way! I am in Year 10, btw, that's right Michael.

    Please answer my question Katie or anyone else, if you haven't already.

    Next question: Identify one [Australian] manufactured food product and describe the process that transforms the raw materials into the manufactured food product.
    Last edited by Schoey93; 25 Jan 2009 at 2:45 PM.
    2011 HSC courses

    Biology
    English (Advanced)
    Hospitality (Kitchen Operations)
    Italian Continuers
    Legal Studies
    Studies of Religion 1

    Aim- B Nursing (Practice Leadership) at ACU

  4. #54
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    Re: Food Technology Marathon (question and answer)

    damn i wish i started reading over the courses in all that spare time in year ten. ummmm havent done that yet did a little on raw product from milk to ice cream but cant remember it :S. so ill have to let marquelle do it, cant think of one off the top of my head

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    Re: Food Technology Marathon (question and answer)

    That's cool. It seems like only you, Michael (that's marcquelle's name btw...see his custom title) and I are posting in this thread? I thought there were THOUSANDS of '09 Food Tech students out there!

    I might be doing Food Technology for the HSC, I'm thinking of doing one "relief subject" - I was going to doing Modern History, but as you can see I've changed it to Drama in my sig. They're both good courses for developing your language and communication skills [Drama and Modern History], which is very important for when you give clinical examinations as a G.P. Obviously you have to be able to explaim things clearly and effectively, which is a skill I believe I am close to mastering, but doing English Extension will be quite testing.

    *waiting for Michael's reply*
    2011 HSC courses

    Biology
    English (Advanced)
    Hospitality (Kitchen Operations)
    Italian Continuers
    Legal Studies
    Studies of Religion 1

    Aim- B Nursing (Practice Leadership) at ACU

  6. #56
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    Re: Food Technology Marathon (question and answer)

    and your name is...

  7. #57
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    Re: Food Technology Marathon (question and answer)

    Mi chiamo James! Non lo so perché sto parlando in italiano!

    Edit: (My name is James! I don't know why I am speaking Italian!)
    Last edited by Schoey93; 25 Jan 2009 at 4:53 PM. Reason: I had a realisation that millions of people do not speak italiano.
    2011 HSC courses

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    English (Advanced)
    Hospitality (Kitchen Operations)
    Italian Continuers
    Legal Studies
    Studies of Religion 1

    Aim- B Nursing (Practice Leadership) at ACU

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    Re: Food Technology Marathon (question and answer)

    Next question: Identify one [Australian] manufactured food product and describe the process that transforms the raw materials into the manufactured food product.[/quote]

    Bi-Lo home brand potato chips.

    This product involves harvesting of the product and its grading intially. Once the food product has reached its food processing plant it undergoes multiple calue adding procedures.
    1, The potatoes are once again graded and then washed, rinsed, dried, and peeled, washed and dried again. (this process may last 3 hours)
    2, Once the potatos have been cleaned, they are prepared in the desired manner, in this case thick cut. The potatoes are placed on a conveyer belt and are taken through large automated machines and are cut to the specified size [that are put in the machine].
    3, individuals are placed at the end of the machine watch and remove any of the products which are not cut or are scrap cuts and are removed and placed into waste bins filled with acidulated water to prevent oxidation browning,[ these pieces are then recycled as instant mash potato]. The left over potato that has been cut continue of the conveyer belt to a large deep frying vat.
    4, These potato pieces are then cooked til theyh are 3/4 done.
    5, The potato is then removed from the vat by a large automated machine. They are left to drain for 7 minutes.
    6, The potato chips are then dried using a dry air machine to ensure that 75% of the residual oil is removed.
    7, The potato chips are then feed into a machine that snap freezes them to maintain cell structure.
    8, These are then fed into a different machine, which feeds them into preregulated batches. These are then placed in a bag by a feeder. This bag is then sealed using a map packaging. And are placed into a cooler/ cooler truck and are shipped to the retail outlet.

    Wow big question but heres another question.

    Explain how technology has impacted on employment opportunities and careers
    in the Australian food industry. Use TWO appropriate examples to support your
    answer. [4 marks] 2003 paper

    yeah i agree that this forum is deserted, i only know of 3 people on bos who are ft for the HSC this year,

    Kaatie, Fayee and I. Quite annoying, but food tech is always smaller course.
    Yay school starts in 2 days
    2010: UoW B. Nursing

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    Re: Food Technology Marathon (question and answer)

    genetic engineering - careers for scientists (biologists/chemists)
    development of new food products - careers and e/o for food technologists

    i had no idea how to elaborate :S....

    discuss how the AFI can negatively impact the environment

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    Re: Food Technology Marathon (question and answer)

    Quote Originally Posted by Kaatie View Post
    genetic engineering - careers for scientists (biologists/chemists)
    development of new food products - careers and e/o for food technologists

    i had no idea how to elaborate :S....

    discuss how the AFI can negatively impact the environment
    50% of the Australian farmland require treatment, these farmlansa use synthetic chemicals ( (2500+ chemicals). When these chemicals are used they can many side effects on the evironment such as leaching into the water table and contaminating water supply, such as nitrate run-off into the local water supply. Land exhaustion during the sowing of soil, this can lead to eroision, or salinty. During the manufacturing sector the transportation of raw food products to the manufacturing plant the use of the fossil fuels contribute to Enhanced Green House effect. Although the effects of carbon emissions happens within all sectors of the agri-food chain, but is most prevelant within the transport between the Agriculture & Fisheries and Food Manufacture sector. Although these environmental impacts occur many strategies have been put in place to combat these.

    Evaluate the Nutrition Policy in regards to its practice in the sectors of the AFI. (i.e. is it working within the sectors)
    2010: UoW B. Nursing

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    Re: Food Technology Marathon (question and answer)

    there is nothing in my textbook about the nutrition policy and how it is working in the sectors :S it just outlines what it is

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    Re: Food Technology Marathon (question and answer)

    ok well look at like this, the nutrition policy impacts on all the sectors:
    -Ag and Fisheries; organic vs nutritional modified foods eg have extra vitamins and minerals
    -Food Manufacture; do less addition of sugars salts etc
    -Food Retail; have healthier options eg maccas and health food stores
    -Food Service and Catering; same as above
    This shows the impact the nutrition policy has through out teh AFI causing teh development of new products or me too products.

    what is the purpose of the trade policy?
    2010: UoW B. Nursing

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    Re: Food Technology Marathon (question and answer)

    to eliminate trade barriers by reducing tariffs, raised quotas and eliminating subsidies.

    thanks for the help on the other question.

    What are the 8 environmental design considerations?
    oh and when is your half yearly? if mine if before yours i could scan mine for you and vise versa?

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    Re: Food Technology Marathon (question and answer)

    have no idea to your question :What are the 8 environmental design considerations?

    um week 9, is when mine is on, but with have an assignment that we should we get tommorrow which will be due in week 5.
    2010: UoW B. Nursing

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    Re: Food Technology Marathon (question and answer)

    ohok i dnt get my assignment until next week and its not due until next term and my half yearly isnt until next term so cant help you with either of those. Would you be able to scan me your half yearly once you get it back? i can still scan mine once i do it for practise for hsc if you want?

    the 8 considerations are
    -composition
    -probable size of market
    -design changes
    -avoidance
    -re-use
    -recycling
    -degradability
    -disposals

    give general info on paper bags and examples of products packaged in them

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    Re: Food Technology Marathon (question and answer)

    ok agreed then. I'm going to get copies from school of past ones and i can add those as well when i get them.

    Paper Bags:
    -it is the oldest form of packaging used
    -provides protection for UV and Dust
    -has no rigid structure
    -comes in a variety of forms eg waxed, unwaxed

    Products that may be packaged in them include:
    -Lollies
    -Flour
    -Sugar
    -Powder mixes
    -Rice

    Identifty the advangtages of LDPE as a form of packaging
    2010: UoW B. Nursing

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    Re: Food Technology Marathon (question and answer)

    umm not sure

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    Re: Food Technology Marathon (question and answer)

    its flexible, clear, hardish and able to withstand cold
    Last edited by marcquelle; 28 Jan 2009 at 8:14 PM.
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    Re: Food Technology Marathon (question and answer)

    name 5 type of foods that are fermented

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    Re: Food Technology Marathon (question and answer)

    -Wine. beer
    -breads (the yeast)
    -Cheese
    -Yoghurt (traditional)
    -Vegemite

    Name the steps of HACCP
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    Re: Food Technology Marathon (question and answer)

    -assessment of hazards
    - idenification of critical control points
    -set standards at each control point
    -control point monitoring
    -clear advise about procedural changes to ensure standards are met
    -recording of operations/standards to track variations
    -supervision and checking

    What are the two main policies of the govt that affect the AFI?

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    Re: Food Technology Marathon (question and answer)

    The National Nutrition and Health Policy and the Trade policy

    briefly outline a raw material identifying 6 examples
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    Re: Food Technology Marathon (question and answer)

    a raw material is any product that goes into the manufacture of another processed good
    examples include:
    - product ingredients such as fruits and vegetables
    - Processing materials such as steam and water
    - Food additives such as emulsifiers, starches, colours and flavours
    -Packaging materials such as cans, bottles and fibreboard containers.

    What is a food manufacturer? Give 5 examples and what is the general aim of food manufacturers

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    Re: Food Technology Marathon (question and answer)

    A food manufacturer is a company that produce and sell products for comsumption. They may be on a large scale:
    -Coca-Cola-Amital
    -Starburst
    -Pascall
    -Woolworths
    or on a smaller scale
    -a bakery

    the general aim of a food manufacturer is to prepare and market food that is safe for consumption and have a shelf life that is appropriate for the product.

    Identify 6 additives by name and number and give a general outline for its use
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    Re: Food Technology Marathon (question and answer)

    Ascorbic acid 300 - an anti-oxidant (preservative) and is added to prolong the shelf life of a product by preventing oxidation, which can cause racidity and severe colour changes. Also added to some fruits to prevent the discolouration caused by oxidation, used in products such as frozen cooked prawns, margarine and edible fats
    Caramel 150 - a colour (colouring agent) and is derived from coal or oil and i used in a food product to either restore colour lost during processing or to enhance the physical appearance of the food used in foods such as confectionery, jellies, jams and soft drinks
    Silicon dioxide 551 - an anti-caking agent (texture modifier) and is added to powdered products to ensure that no clumping occurs and the product flows freely, used in products such as salt, polished rice and beverage whitener

    briefly describe the clean air act, clean waters act and noise pollution act

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