• We have a few events lined up for the October school holidays!
    Watch this space...

Food Technology Marathon (question and answer) (1 Viewer)

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
nah thats ok, its cause one of the questions through a lot of people off in the essay section/extended response section.

Identify reasons why glass may be chosen as a packaging material

-Glass may be choosen as a packaging material as for it is inert
-Is durable
-Able to be heated and chilled
-Can be sterilised
-Is recycleable

What are some of the possible reasons for Food Product Development?
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
havent started that topic yet. but:
-market concerns such as health and the enviro
-consumer demands
-technological development
-company profitablity
-specialised applications

outline the four reasons why food is processed
 

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
- To ensure that food is safe for human consumption
- Ease of handling eg. artichoke hearts
- Provide COnvenience
- To creat a new product
(I hope this is what you mean)

What is required to appear on a food label and what piece of legislation those this come under?
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
-name or description of the food
-product recall info
-country of origin
-ingredients list using percentage labelling
-info for allergy sufferers
-nutrition info panel
-date marking
-statement of quantity - net weight or volume
-storage info if it related to product safety.
this is under the Food Standards Code

what does plant production involve?
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
ummm the bit just into the first chapter of AFI on ag and fisheries
 

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
oh ok well

cultivation
sowing
harvesting
cropping
watering
chaffing

what is main purpose of the nutritional policy
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
The purpose of the national health and nutrition policy is to educate Australians about wise food choices, in order to limit the incidence of diet-related diseases and ultimately reduce the cost of health care.

what are functional foods and give an eg
 

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
i'm back sorry been distracted by other things lols

Functional Foods are food products (raw or manufactured) that have been modified to meet consumer demands. There are 3 main types;
-foods that have a medicinal value eg, peppermint tea for gastric promblems
-modified foods, such as those that are low in fat
-foods that have non-nutrients such as probiotics

this is in the nutrition unit isn't it?

What is the macroenvironment?
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
just in a random section of one of the first two topics of the textbook, not a syllabus dot point though.
Macro enviro is the broad external enviro that influences a company and is largely out of the company's control, such as the level of interest rates.

Ask me questions from topics one and two until after my half yearly :) i hope i didnt just look stupid there, saying that when your question was from it

What is the consequence of slow freezing?
 

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
Yeah that is fine, i understand. How are you finding my half-yearly paper.

Slow freezing causes the formation of large ice crystals in the vacuole of the cell which then penetrates the cell wall and causes loss of water. Example frozen apples become wrinkled from a loss of water from leaking cells.

Sorry can't think of a question so here is a dot point (sorry if its a bit big)


  • compare the processing techniques, equipment, storage and distribution systems used in industry with those used domestically

 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
didnt like question number three. loved the m/c and long responses were easy, but not very long?

Food manufacturing equipment varies in size and shape depending on the amount of food to be produced. The equip used in food manufacturing plants completes the same tasks as appliances and utensils in a domestic kitchen, just on a larger scale. Therefore, the design of the equipment needs to be:
- stronger - to work continuously with large quantities
- durable - reliability is very important so production is not held up by breakages
-hygenic - easily cleaned, non-reactive, scratch resistant surfaces
-efficient - many industrial machines are automated with conveyors transporting the product from one set of processing equipment to the next. As industrial equip may operate 24 hrs a day, it also needs to be energy efficient. Gas is primarily used as a heating source as it is both efficient and cost effective

2 Which feature of a food product is monitored by critical control points in a HACCP
system?
(A) Size
(B) Safety
(C) Nutrition
(D) Consistency

3 How does protection of the ecological environment impact on food product
development?
(A) Decrease in recycling
(B) Increase in use of pesticides
(C) Decrease in food production cost
(D) Increase in use of biodegradable packaging

4 Which product is preserved using modified atmosphere packaging?
(A) Cornflakes
(B) Canned tomatoes
(C) Pre-packaged salads
(D) Fresh flavoured milk


(2006 paper) theres three because they are only m/c
 
Last edited:

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
2 Which feature of a food product is monitored by critical control points in a HACCP
system?
(A) Size
(B) Safety
(C) Nutrition
(D) Consistency

3 How does protection of the ecological environment impact on food product
development?
(A) Decrease in recycling
(B) Increase in use of pesticides
(C) Decrease in food production cost
(D) Increase in use of biodegradable packaging

4 Which product is preserved using modified atmosphere packaging?
(A) Cornflakes
(B) Canned tomatoes
(C) Pre-packaged salads
(D) Fresh flavoured milk

Do want to do storage as your next question and so on and so forth (if you get what i mean)?
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
Processing: similar just on smaller scale
distribution: larger companies have larger distribution lines
storage: larger companies have the capacity to store a large amount of their products

Q: conduct a brief swat anlysis for a company of your choosing
 

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
Woolworths Bakehouse

S: Effiecient, standardised processes, large equipment
W: small staff numbers, small space
O: open market in the area, major shopping centre conveniently located in the centre of the CBD
T: other bakery outlets eg. Brmubies and Bakers Delight.
 

Kaatie

Member
Joined
Sep 25, 2007
Messages
452
Gender
Female
HSC
2009
Factors that influence fpd:
External: economic political ecological technological
internal: personnel expertise production facilities financial position company image


What are the 7 steps of fpd
 

marcquelle

a.k.a. Michael...Hi!
Joined
Dec 7, 2006
Messages
1,492
Location
Jervis Bay, N.S.W.
Gender
Male
HSC
2009
design breif
idea generation
prototype testing
consumer screening


and i can't remember the rest sorry what are they. (I hate the theory of this unit >:| )

Q. What are the roles of non-active nutrients within the diet?
 

Users Who Are Viewing This Thread (Users: 0, Guests: 1)

Top