The dimension taken from front to the rear of the object is referred to as _______.

A. width
B. length
C. depth
D. height
2. Which type of financial statement shows how much cash is coming in and how much you
are paying for purchases and other expenses?
A. Income Statement
B. Balance sheet
C. Cash flow statement
D. Account Statement
3. What wrench is used to unscrew headless screws?
A. Adjustable wrench
B. Box-end wrench
C. Open-end wrench
D. Allen wrench
4. Which is true of the Russian style of table service? A waiter serves
A. the different courses one at a time.
B. the food using blue plate.
C. all the food using trolley.
D. the food using underliner.
5. Which wood joint is the simplest and easiest to make?
A. Dado
B. Miter
C. Rabbet
D. Butt
Answers to DAY 18s LET questions for special education specialization:
1. A. Bipolar disorder
2. C. Integration
3. D. Acalculla
4. C. Child and Youth Welfare Code (PD 603)
5. B. Disability

Practice Test in TLE


1. He discovered electricity
a. Thales c. Faraday
b. Edison d. Gilbert

2. This material is mostly used in the manufacture of transmission lines.
a. silver c. aluminum
b. copper d. brass

3. He is called the Father of Electricity.
a. Thales c. Faraday
b. Edison d. Gilbert

4. It is considered the best conductor of electricity
a. silver c. brass
b. copper d. aluminum

5. Materials that allow passage of electrical current are
a. Tapes c. conductors
b. Insulators d. sockets







Answer key:




1. A

2. C

3. D

4. A

5. C
Posted by Cris Paner at 2:40 AM
Em
MMMM


My specialization was English, so please, consider my background as well when I did
the following guide. What I mean by that is I did not take classes on TLE in college so
my judgement may not be as good as yours. However, I had drafting and electricity
classes in high school which were among my favorite subjects. Please consider
reading the disclaimeras well as another tip from me.
Electricity
Explainthe sources and kinds of electricity
Sources of Electricity from ThinkQuest
Sources of Electricity from Electricity Forum
Types of Electricity
Electricity Generation
Electricity Generation from Wikipedia
Explainthe electron theory and the Ohms Law
Electron Theory from hotrodders.com
A flash lesson on Ohms Law (click the begin lesson link)
The theory of the Electron
Ohms law from NASA site
Ohms law from Wikipedia
Identify the parts of a complete electrical circuit
Complete Electrical Circuits (its a good slideshow, to keep reading about EC click
the buttons on the upper right)
From ehow (this just shows four then the first one showed five, so not sure)
This ones a simple picture
What makes a light bulb light? (A lesson plan)
Follow proper procedures in electrical housewiring
You research this
Knowledge of basic computer concepts
Basic computer concepts
Quiz on basic computer concepts
Below are free downloadable online books on

2011 Food Technology HSC Examination
Sample Answers
When examination committees develop questions for the examination, they may
write sample answers or, in the case of some questions, answers could include.
The committees do this to ensure that the questions will effectively assess students
knowledge and skills.
This material is also provided to the Supervisor of Marking, to give some guidance
about the nature and scope of the responses the committee expected students would
produce. How sample answers are used at marking centres varies. Sample answers
may
be used extensively and even modified at the marking centre OR they may be
considered
only briefly at the beginning of marking. In a few cases, the sample answers may not
be
used at all at marking.
The Board publishes this information to assist in understanding how the marking
guidelines were implemented.
The sample answers or similar advice contained in this document are not intended
to be exemplary or even complete answers or responses. As they are part of the
examination committees working document, they may contain typographical errors,
omissions, or only some of the possible correct answers.
1



2011 Food Technology HSC Examination Sample Answers
Section II
Question 21
Sample answers:
Ecologically sustainable food production refers to ecological/environmental systems
that
can maintain food production for the future. Our systems of agriculture and fisheries
need
to be preserved not only now but also for future generations, for example organic
farming,
renewable energy or recycling systems.
Question 21 (b)
Sample answers:
Genetically modified (GM) foods are foods that have had their original properties
changed
using a process called gene technology. GM foods have the potential to be resistant to
insects and/or chemicals and to increase yields. This means that such crops are
ecologically
sustainable, can produce higher yields and can therefore feed more mouths.
The efficient use of gene technology can result in breeding better plants. This process
of selective breeding means more disease resistant plants now and in the future.
There are also concerns about the use of GM crops, such as an increasing reliance on
monocultures, ethical issues and excessive economic control. Other issues to consider
include the need to continually purchase seed (which is sterile), allergies, personal
choice,
implications for labelling and consumer concerns in general.
Question 22 (a)
Answers could include:
Conditioning, grinding, sifting or cleaning.
Question 22 (b)
Sample answer:
Conditioning of wheat grain is the addition of water to give grain a standardised
moisture content.
2

2011 Food Technology HSC Examination Sample Answers
Question 23
Answers could include:
Government policies and the food industry:
national health and nutrition policies
trade policy.
Sectors of the Australian food industry:
agriculture and fisheries
food manufacturing and processing
food service and cooking
food retail.
Legislation and the food industry-
Trade Practices Act 1974
Food Act 2003 (NSW)
Occupational Health and Safety Act 2001 (NSW)
Fair Trading Act 1997 (NSW)
Imported Food Control Act 1992
Fisheries Management Act 1991.
Question 24 (a)
Sample answer:
(i) Emulsifiers: used to allow oil and water to be combined in a product while
ensuring that
they do not separate in storage.
Example: lecithin stabilises oil and vinegar in mayonnaise.
(ii) Humectants: absorb moisture and prevent foods, such as fruitcake, from drying
out.
Examples: sorbitol and glycerine.
Question 24 (b)
Sample answer:
The listing of long names on food labels requires excessive space. The code-
numbering
system for food additives is an advantage as it saves space. Consumers with food
allergies can
easily memorise codes. Codes allow consumers to access more detailed information
through
books on online.
Question 25 (a)
Sample answer:
Producing a prototype ensures that any faults with the product are identified before
full-scale
production begins. The prototype can be used to test consumer acceptance,
compatibility with
factory machinery and suitability for sale. Feedback can be acted on and faults
minimised
before production, thus saving a large amount of resources.
3


2011 Food Technology HSC Examination Sample Answers
Question 25 (b)
Answers could include:
storage trials testing various methods of storage/distribution to determine
shelf life
test against legislative requirements
target-market testing, including sensory tests, packaging, labelling design and
consumer
acceptance.
Question 26 (a)
Answers could include:
External factors Example
political environment trade restrictions
ecological environment biodegradable packaging
technological environment MAP
economic environment exchange rates
Question 26 (b)
Sample answer:
When the economy takes a downturn consumers generally become more price
sensitive and
look for food products that seem to represent value. The food industry responds to this
with
deals such as two for the price of one and discount pricing. Loss-leader strategies
may also
be used at this time. This involves sacrificing profits on products, such as milk, to
bring more
people into the shops and thereby increase overall sales.
When the economy improves, price skimming may be introduced. This is when a new
product, often one that uses a new technology, enters the market. The producer
generally
sacrifices sales for high profit. The price may be dropped as the technology becomes
more
commonplace. Premium pricing may also be used at this time. This is when the price
is kept
artificially high to create a perception among consumers that the product represents
quality
and/or luxury.
Question 27 (a)
Sample answer:
ATSI: heart disease, obesity, diabetes, alcoholism
Diabetes (type 2) is much more common among ATSI at a younger age than
Australians of
European descent, increasing the chance of blindness, kidney disease and gangrene.
Healthy fresh foods are often difficult to obtain and expensive in remote Aboriginal
communities.
4



2011 Food Technology HSC Examination Sample Answers
Question 27 (b)
Sample answer:
ATSI:
less alcohol and more complex carbohydrates to reduce incidence of alcohol-
related
diseases and digestive disorders
increase fresh fruit and vegetables to increase fibre content in the diet, which
reduces the
likelihood of obesity.
Question 27 (c)
Sample answer:
ATSI: maintenance of health and hygiene programs in Indigenous areas and
nutritional
educational programs with an Indigenous health officer that encompass culture in
relation to
western lifestyle. This nutrition education could include food habits and bush foods
associated
with the local area that have many nutritional benefits, such as increased fibre and low
fat.
Section III
Question 28 (a)
Answers could include:
Causes of deterioration:
physical reactions, eg bruising of fruit
microbial activity, eg formation of mould
enzymatic changes, eg over ripening
rodent activity, eg animal infestation
environmental factors, eg fruit getting wet/high temperatures
chemical reactions, eg rancidity in oils.
Question 28 (b)
Answers could include:
Labelling requirements:
name/description of food
name/address of manufacturer and
production/batch number
country of origin
ingredient list using percentage labelling
information on allergies
nutrition information panel
date marking
statement of quantity
storage information (related to safety)
information must be in English,
legible and truthful.
Country of origin: guarantees to the consumer where the product was made, eg
Product of
Australia made in Australia using Australian ingredients.
Ingredients list: must be in descending order according to weight. Ingredient list must
also
declare additives by name or code number.

5




2011 HSC Food Technology Sample Answers
Question 28 (c)
Answers could include:
Preservation process (used on fruit), eg canning:
explanation of process
showing relationship between process and how it extends shelf life, eg by
freezing,or drying.
Canning traditionally involves the cans being filled with the food product and a liquid.
The air
above the food is removed via steam or a vacuum chamber. The lid is placed on the
can and
sealed. Heating of the filled cans kills the microorganisms. The can is then cooled
quickly.
Aseptic canning is another method of canning. Instead of the can and food being
heated
together, the food is heated to the correct temperature then placed in a sterile can.
Canning involves two preservation principles that extend shelf life (for fruit). The
control of
temperature, ie heating of the food inside the container creates a temperature that will
destroy
all microorganisms and therefore extend the life of the fruit.
The other principle is the exclusion of air by creating a vacuum inside the sealed
container.
This prevents microorganisms from reaching the food inside and minimises spoilage.
Note: Other process could include: dehydration, freezing, refrigeration,
chilling/cooling or
pasteurisation (for fruit juices).
Section IV
Question 29
Answers could include:
Societal changes provide opportunities for food manufacturers and food-product
developers
to produce new food products to meet their changing needs.
For example:
ageing is becoming a bigger influence as the aged population increases (baby
boomers)
their dietary needs include easily prepared nutritious foods in smaller serving sizes
(many
prepare food for themselves), eg portion serves, multi packs of cereals
changes in lifestyle include eating away from home more regularly, eating on
the run,
eating organic foods, becoming vegan and spending longer hours in workplace
changes to household structures include smaller households, more people
living alone,
sole parents with children, women working outside the home and higher density living
(no backyard)
health- and diet-related diseases include increases in the rates of obesity,
diabetes,
heart disease, coeliac disease and a range of allergies.
Note: Answers need to make a judgement regarding the response of food
manufacturers
and food-product developers in addressing these societal changes.
6
2011 Food Technology HSC Examination
Sample Answers
When examination committees develop questions for the examination, they may
write sample answers or, in the case of some questions, answers could include.
The committees do this to ensure that the questions will effectively assess students
knowledge and skills.
This material is also provided to the Supervisor of Marking, to give some guidance
about the nature and scope of the responses the committee expected students would
produce. How sample answers are used at marking centres varies. Sample answers
may
be used extensively and even modified at the marking centre OR they may be
considered
only briefly at the beginning of marking. In a few cases, the sample answers may not
be
used at all at marking.
The Board publishes this information to assist in understanding how the marking
guidelines were implemented.
The sample answers or similar advice contained in this document are not intended
to be exemplary or even complete answers or responses. As they are part of the
examination committees working document, they may contain typographical errors,
omissions, or only some of the possible correct answers.
1



2011 Food Technology HSC Examination Sample Answers
Section II
Question 21
Sample answers:
Ecologically sustainable food production refers to ecological/environmental systems
that
can maintain food production for the future. Our systems of agriculture and fisheries
need
to be preserved not only now but also for future generations, for example organic
farming,
renewable energy or recycling systems.
Question 21 (b)
Sample answers:
Genetically modified (GM) foods are foods that have had their original properties
changed
using a process called gene technology. GM foods have the potential to be resistant to
insects and/or chemicals and to increase yields. This means that such crops are
ecologically
sustainable, can produce higher yields and can therefore feed more mouths.
The efficient use of gene technology can result in breeding better plants. This process
of selective breeding means more disease resistant plants now and in the future.
There are also concerns about the use of GM crops, such as an increasing reliance on
monocultures, ethical issues and excessive economic control. Other issues to consider
include the need to continually purchase seed (which is sterile), allergies, personal
choice,
implications for labelling and consumer concerns in general.
Question 22 (a)
Answers could include:
Conditioning, grinding, sifting or cleaning.
Question 22 (b)
Sample answer:
Conditioning of wheat grain is the addition of water to give grain a standardised
moisture content.
2

2011 Food Technology HSC Examination Sample Answers
Question 23
Answers could include:
Government policies and the food industry:
national health and nutrition policies
trade policy.
Sectors of the Australian food industry:
agriculture and fisheries
food manufacturing and processing
food service and cooking
food retail.
Legislation and the food industry-
Trade Practices Act 1974
Food Act 2003 (NSW)
Occupational Health and Safety Act 2001 (NSW)
Fair Trading Act 1997 (NSW)
Imported Food Control Act 1992
Fisheries Management Act 1991.
Question 24 (a)
Sample answer:
(i) Emulsifiers: used to allow oil and water to be combined in a product while
ensuring that
they do not separate in storage.
Example: lecithin stabilises oil and vinegar in mayonnaise.
(ii) Humectants: absorb moisture and prevent foods, such as fruitcake, from drying
out.
Examples: sorbitol and glycerine.
Question 24 (b)
Sample answer:
The listing of long names on food labels requires excessive space. The code-
numbering
system for food additives is an advantage as it saves space. Consumers with food
allergies can
easily memorise codes. Codes allow consumers to access more detailed information
through
books on online.
Question 25 (a)
Sample answer:
Producing a prototype ensures that any faults with the product are identified before
full-scale
production begins. The prototype can be used to test consumer acceptance,
compatibility with
factory machinery and suitability for sale. Feedback can be acted on and faults
minimised
before production, thus saving a large amount of resources.
3


2011 Food Technology HSC Examination Sample Answers
Question 25 (b)
Answers could include:
storage trials testing various methods of storage/distribution to determine
shelf life
test against legislative requirements
target-market testing, including sensory tests, packaging, labelling design and
consumer
acceptance.
Question 26 (a)
Answers could include:
External factors Example
political environment trade restrictions
ecological environment biodegradable packaging
technological environment MAP
economic environment exchange rates
Question 26 (b)
Sample answer:
When the economy takes a downturn consumers generally become more price
sensitive and
look for food products that seem to represent value. The food industry responds to this
with
deals such as two for the price of one and discount pricing. Loss-leader strategies
may also
be used at this time. This involves sacrificing profits on products, such as milk, to
bring more
people into the shops and thereby increase overall sales.
When the economy improves, price skimming may be introduced. This is when a new
product, often one that uses a new technology, enters the market. The producer
generally
sacrifices sales for high profit. The price may be dropped as the technology becomes
more
commonplace. Premium pricing may also be used at this time. This is when the price
is kept
artificially high to create a perception among consumers that the product represents
quality
and/or luxury.
Question 27 (a)
Sample answer:
ATSI: heart disease, obesity, diabetes, alcoholism
Diabetes (type 2) is much more common among ATSI at a younger age than
Australians of
European descent, increasing the chance of blindness, kidney disease and gangrene.
Healthy fresh foods are often difficult to obtain and expensive in remote Aboriginal
communities.
4



2011 Food Technology HSC Examination Sample Answers
Question 27 (b)
Sample answer:
ATSI:
less alcohol and more complex carbohydrates to reduce incidence of alcohol-
related
diseases and digestive disorders
increase fresh fruit and vegetables to increase fibre content in the diet, which
reduces the
likelihood of obesity.
Question 27 (c)
Sample answer:
ATSI: maintenance of health and hygiene programs in Indigenous areas and
nutritional
educational programs with an Indigenous health officer that encompass culture in
relation to
western lifestyle. This nutrition education could include food habits and bush foods
associated
with the local area that have many nutritional benefits, such as increased fibre and low
fat.
Section III
Question 28 (a)
Answers could include:
Causes of deterioration:
physical reactions, eg bruising of fruit
microbial activity, eg formation of mould
enzymatic changes, eg over ripening
rodent activity, eg animal infestation
environmental factors, eg fruit getting wet/high temperatures
chemical reactions, eg rancidity in oils.
Question 28 (b)
Answers could include:
Labelling requirements:
name/description of food
name/address of manufacturer and
production/batch number
country of origin
ingredient list using percentage labelling
information on allergies
nutrition information panel
date marking
statement of quantity
storage information (related to safety)
information must be in English,
legible and truthful.
Country of origin: guarantees to the consumer where the product was made, eg
Product of
Australia made in Australia using Australian ingredients.
Ingredients list: must be in descending order according to weight. Ingredient list must
also
declare additives by name or code number.

5




2011 HSC Food Technology Sample Answers
Question 28 (c)
Answers could include:
Preservation process (used on fruit), eg canning:
explanation of process
showing relationship between process and how it extends shelf life, eg by
freezing,or drying.
Canning traditionally involves the cans being filled with the food product and a liquid.
The air
above the food is removed via steam or a vacuum chamber. The lid is placed on the
can and
sealed. Heating of the filled cans kills the microorganisms. The can is then cooled
quickly.
Aseptic canning is another method of canning. Instead of the can and food being
heated
together, the food is heated to the correct temperature then placed in a sterile can.
Canning involves two preservation principles that extend shelf life (for fruit). The
control of
temperature, ie heating of the food inside the container creates a temperature that will
destroy
all microorganisms and therefore extend the life of the fruit.
The other principle is the exclusion of air by creating a vacuum inside the sealed
container.
This prevents microorganisms from reaching the food inside and minimises spoilage.
Note: Other process could include: dehydration, freezing, refrigeration,
chilling/cooling or
pasteurisation (for fruit juices).
Section IV
Question 29
Answers could include:
Societal changes provide opportunities for food manufacturers and food-product
developers
to produce new food products to meet their changing needs.
For example:
ageing is becoming a bigger influence as the aged population increases (baby
boomers)
their dietary needs include easily prepared nutritious foods in smaller serving sizes
(many
prepare food for themselves), eg portion serves, multi packs of cereals
changes in lifestyle include eating away from home more regularly, eating on
the run,
eating organic foods, becoming vegan and spending longer hours in workplace
changes to household structures include smaller households, more people
living alone,
sole parents with children, women working outside the home and higher density living
(no backyard)
health- and diet-related diseases include increases in the rates of obesity,
diabetes,
heart disease, coeliac disease and a range of allergies.
Note: Answers need to make a judgement regarding the response of food
manufacturers
and food-product developers in addressing these societal changes.

2011 Food Technology HSC Examination
Sample Answers
When examination committees develop questions for the examination, they may
write sample answers or, in the case of some questions, answers could include.
The committees do this to ensure that the questions will effectively assess students
knowledge and skills.
This material is also provided to the Supervisor of Marking, to give some guidance
about the nature and scope of the responses the committee expected students would
produce. How sample answers are used at marking centres varies. Sample answers
may
be used extensively and even modified at the marking centre OR they may be
considered
only briefly at the beginning of marking. In a few cases, the sample answers may not
be
used at all at marking.
The Board publishes this information to assist in understanding how the marking
guidelines were implemented.
The sample answers or similar advice contained in this document are not intended
to be exemplary or even complete answers or responses. As they are part of the
examination committees working document, they may contain typographical errors,
omissions, or only some of the possible correct answers.
1



2011 Food Technology HSC Examination Sample Answers
Section II
Question 21
Sample answers:
Ecologically sustainable food production refers to ecological/environmental systems
that
can maintain food production for the future. Our systems of agriculture and fisheries
need
to be preserved not only now but also for future generations, for example organic
farming,
renewable energy or recycling systems.
Question 21 (b)
Sample answers:
Genetically modified (GM) foods are foods that have had their original properties
changed
using a process called gene technology. GM foods have the potential to be resistant to
insects and/or chemicals and to increase yields. This means that such crops are
ecologically
sustainable, can produce higher yields and can therefore feed more mouths.
The efficient use of gene technology can result in breeding better plants. This process
of selective breeding means more disease resistant plants now and in the future.
There are also concerns about the use of GM crops, such as an increasing reliance on
monocultures, ethical issues and excessive economic control. Other issues to consider
include the need to continually purchase seed (which is sterile), allergies, personal
choice,
implications for labelling and consumer concerns in general.
Question 22 (a)
Answers could include:
Conditioning, grinding, sifting or cleaning.
Question 22 (b)
Sample answer:
Conditioning of wheat grain is the addition of water to give grain a standardised
moisture content.
2

2011 Food Technology HSC Examination Sample Answers
Question 23
Answers could include:
Government policies and the food industry:
national health and nutrition policies
trade policy.
Sectors of the Australian food industry:
agriculture and fisheries
food manufacturing and processing
food service and cooking
food retail.
Legislation and the food industry-
Trade Practices Act 1974
Food Act 2003 (NSW)
Occupational Health and Safety Act 2001 (NSW)
Fair Trading Act 1997 (NSW)
Imported Food Control Act 1992
Fisheries Management Act 1991.
Question 24 (a)
Sample answer:
(i) Emulsifiers: used to allow oil and water to be combined in a product while
ensuring that
they do not separate in storage.
Example: lecithin stabilises oil and vinegar in mayonnaise.
(ii) Humectants: absorb moisture and prevent foods, such as fruitcake, from drying
out.
Examples: sorbitol and glycerine.
Question 24 (b)
Sample answer:
The listing of long names on food labels requires excessive space. The code-
numbering
system for food additives is an advantage as it saves space. Consumers with food
allergies can
easily memorise codes. Codes allow consumers to access more detailed information
through
books on online.
Question 25 (a)
Sample answer:
Producing a prototype ensures that any faults with the product are identified before
full-scale
production begins. The prototype can be used to test consumer acceptance,
compatibility with
factory machinery and suitability for sale. Feedback can be acted on and faults
minimised
before production, thus saving a large amount of resources.
3


2011 Food Technology HSC Examination Sample Answers
Question 25 (b)
Answers could include:
storage trials testing various methods of storage/distribution to determine
shelf life
test against legislative requirements
target-market testing, including sensory tests, packaging, labelling design and
consumer
acceptance.
Question 26 (a)
Answers could include:
External factors Example
political environment trade restrictions
ecological environment biodegradable packaging
technological environment MAP
economic environment exchange rates
Question 26 (b)
Sample answer:
When the economy takes a downturn consumers generally become more price
sensitive and
look for food products that seem to represent value. The food industry responds to this
with
deals such as two for the price of one and discount pricing. Loss-leader strategies
may also
be used at this time. This involves sacrificing profits on products, such as milk, to
bring more
people into the shops and thereby increase overall sales.
When the economy improves, price skimming may be introduced. This is when a new
product, often one that uses a new technology, enters the market. The producer
generally
sacrifices sales for high profit. The price may be dropped as the technology becomes
more
commonplace. Premium pricing may also be used at this time. This is when the price
is kept
artificially high to create a perception among consumers that the product represents
quality
and/or luxury.
Question 27 (a)
Sample answer:
ATSI: heart disease, obesity, diabetes, alcoholism
Diabetes (type 2) is much more common among ATSI at a younger age than
Australians of
European descent, increasing the chance of blindness, kidney disease and gangrene.
Healthy fresh foods are often difficult to obtain and expensive in remote Aboriginal
communities.
4



2011 Food Technology HSC Examination Sample Answers
Question 27 (b)
Sample answer:
ATSI:
less alcohol and more complex carbohydrates to reduce incidence of alcohol-
related
diseases and digestive disorders
increase fresh fruit and vegetables to increase fibre content in the diet, which
reduces the
likelihood of obesity.
Question 27 (c)
Sample answer:
ATSI: maintenance of health and hygiene programs in Indigenous areas and
nutritional
educational programs with an Indigenous health officer that encompass culture in
relation to
western lifestyle. This nutrition education could include food habits and bush foods
associated
with the local area that have many nutritional benefits, such as increased fibre and low
fat.
Section III
Question 28 (a)
Answers could include:
Causes of deterioration:
physical reactions, eg bruising of fruit
microbial activity, eg formation of mould
enzymatic changes, eg over ripening
rodent activity, eg animal infestation
environmental factors, eg fruit getting wet/high temperatures
chemical reactions, eg rancidity in oils.
Question 28 (b)
Answers could include:
Labelling requirements:
name/description of food
name/address of manufacturer and
production/batch number
country of origin
ingredient list using percentage labelling
information on allergies
nutrition information panel
date marking
statement of quantity
storage information (related to safety)
information must be in English,
legible and truthful.
Country of origin: guarantees to the consumer where the product was made, eg
Product of
Australia made in Australia using Australian ingredients.
Ingredients list: must be in descending order according to weight. Ingredient list must
also
declare additives by name or code number.

5




2011 HSC Food Technology Sample Answers
Question 28 (c)
Answers could include:
Preservation process (used on fruit), eg canning:
explanation of process
showing relationship between process and how it extends shelf life, eg by
freezing,or drying.
Canning traditionally involves the cans being filled with the food product and a liquid.
The air
above the food is removed via steam or a vacuum chamber. The lid is placed on the
can and
sealed. Heating of the filled cans kills the microorganisms. The can is then cooled
quickly.
Aseptic canning is another method of canning. Instead of the can and food being
heated
together, the food is heated to the correct temperature then placed in a sterile can.
Canning involves two preservation principles that extend shelf life (for fruit). The
control of
temperature, ie heating of the food inside the container creates a temperature that will
destroy
all microorganisms and therefore extend the life of the fruit.
The other principle is the exclusion of air by creating a vacuum inside the sealed
container.
This prevents microorganisms from reaching the food inside and minimises spoilage.
Note: Other process could include: dehydration, freezing, refrigeration,
chilling/cooling or
pasteurisation (for fruit juices).
Section IV
Question 29
Answers could include:
Societal changes provide opportunities for food manufacturers and food-product
developers
to produce new food products to meet their changing needs.
For example:
ageing is becoming a bigger influence as the aged population increases (baby
boomers)
their dietary needs include easily prepared nutritious foods in smaller serving sizes
(many
prepare food for themselves), eg portion serves, multi packs of cereals
changes in lifestyle include eating away from home more regularly, eating on
the run,
eating organic foods, becoming vegan and spending longer hours in workplace
changes to household structures include smaller households, more people
living alone,
sole parents with children, women working outside the home and higher density living
(no backyard)
health- and diet-related diseases include increases in the rates of obesity,
diabetes,
heart disease, coeliac disease and a range of allergies.
Note: Answers need to make a judgement regarding the response of food
manufacturers
and food-product developers in addressing these societal changes.
6
2011 Food Technology HSC Examination
Sample Answers
When examination committees develop questions for the examination, they may
write sample answers or, in the case of some questions, answers could include.
The committees do this to ensure that the questions will effectively assess students
knowledge and skills.
This material is also provided to the Supervisor of Marking, to give some guidance
about the nature and scope of the responses the committee expected students would
produce. How sample answers are used at marking centres varies. Sample answers
may
be used extensively and even modified at the marking centre OR they may be
considered
only briefly at the beginning of marking. In a few cases, the sample answers may not
be
used at all at marking.
The Board publishes this information to assist in understanding how the marking
guidelines were implemented.
The sample answers or similar advice contained in this document are not intended
to be exemplary or even complete answers or responses. As they are part of the
examination committees working document, they may contain typographical errors,
omissions, or only some of the possible correct answers.
1



2011 Food Technology HSC Examination Sample Answers
Section II
Question 21
Sample answers:
Ecologically sustainable food production refers to ecological/environmental systems
that
can maintain food production for the future. Our systems of agriculture and fisheries
need
to be preserved not only now but also for future generations, for example organic
farming,
renewable energy or recycling systems.
Question 21 (b)
Sample answers:
Genetically modified (GM) foods are foods that have had their original properties
changed
using a process called gene technology. GM foods have the potential to be resistant to
insects and/or chemicals and to increase yields. This means that such crops are
ecologically
sustainable, can produce higher yields and can therefore feed more mouths.
The efficient use of gene technology can result in breeding better plants. This process
of selective breeding means more disease resistant plants now and in the future.
There are also concerns about the use of GM crops, such as an increasing reliance on
monocultures, ethical issues and excessive economic control. Other issues to consider
include the need to continually purchase seed (which is sterile), allergies, personal
choice,
implications for labelling and consumer concerns in general.
Question 22 (a)
Answers could include:
Conditioning, grinding, sifting or cleaning.
Question 22 (b)
Sample answer:
Conditioning of wheat grain is the addition of water to give grain a standardised
moisture content.
2

2011 Food Technology HSC Examination Sample Answers
Question 23
Answers could include:
Government policies and the food industry:
national health and nutrition policies
trade policy.
Sectors of the Australian food industry:
agriculture and fisheries
food manufacturing and processing
food service and cooking
food retail.
Legislation and the food industry-
Trade Practices Act 1974
Food Act 2003 (NSW)
Occupational Health and Safety Act 2001 (NSW)
Fair Trading Act 1997 (NSW)
Imported Food Control Act 1992
Fisheries Management Act 1991.
Question 24 (a)
Sample answer:
(i) Emulsifiers: used to allow oil and water to be combined in a product while
ensuring that
they do not separate in storage.
Example: lecithin stabilises oil and vinegar in mayonnaise.
(ii) Humectants: absorb moisture and prevent foods, such as fruitcake, from drying
out.
Examples: sorbitol and glycerine.
Question 24 (b)
Sample answer:
The listing of long names on food labels requires excessive space. The code-
numbering
system for food additives is an advantage as it saves space. Consumers with food
allergies can
easily memorise codes. Codes allow consumers to access more detailed information
through
books on online.
Question 25 (a)
Sample answer:
Producing a prototype ensures that any faults with the product are identified before
full-scale
production begins. The prototype can be used to test consumer acceptance,
compatibility with
factory machinery and suitability for sale. Feedback can be acted on and faults
minimised
before production, thus saving a large amount of resources.
3


2011 Food Technology HSC Examination Sample Answers
Question 25 (b)
Answers could include:
storage trials testing various methods of storage/distribution to determine
shelf life
test against legislative requirements
target-market testing, including sensory tests, packaging, labelling design and
consumer
acceptance.
Question 26 (a)
Answers could include:
External factors Example
political environment trade restrictions
ecological environment biodegradable packaging
technological environment MAP
economic environment exchange rates
Question 26 (b)
Sample answer:
When the economy takes a downturn consumers generally become more price
sensitive and
look for food products that seem to represent value. The food industry responds to this
with
deals such as two for the price of one and discount pricing. Loss-leader strategies
may also
be used at this time. This involves sacrificing profits on products, such as milk, to
bring more
people into the shops and thereby increase overall sales.
When the economy improves, price skimming may be introduced. This is when a new
product, often one that uses a new technology, enters the market. The producer
generally
sacrifices sales for high profit. The price may be dropped as the technology becomes
more
commonplace. Premium pricing may also be used at this time. This is when the price
is kept
artificially high to create a perception among consumers that the product represents
quality
and/or luxury.
Question 27 (a)
Sample answer:
ATSI: heart disease, obesity, diabetes, alcoholism
Diabetes (type 2) is much more common among ATSI at a younger age than
Australians of
European descent, increasing the chance of blindness, kidney disease and gangrene.
Healthy fresh foods are often difficult to obtain and expensive in remote Aboriginal
communities.
4



2011 Food Technology HSC Examination Sample Answers
Question 27 (b)
Sample answer:
ATSI:
less alcohol and more complex carbohydrates to reduce incidence of alcohol-
related
diseases and digestive disorders
increase fresh fruit and vegetables to increase fibre content in the diet, which
reduces the
likelihood of obesity.
Question 27 (c)
Sample answer:
ATSI: maintenance of health and hygiene programs in Indigenous areas and
nutritional
educational programs with an Indigenous health officer that encompass culture in
relation to
western lifestyle. This nutrition education could include food habits and bush foods
associated
with the local area that have many nutritional benefits, such as increased fibre and low
fat.
Section III
Question 28 (a)
Answers could include:
Causes of deterioration:
physical reactions, eg bruising of fruit
microbial activity, eg formation of mould
enzymatic changes, eg over ripening
rodent activity, eg animal infestation
environmental factors, eg fruit getting wet/high temperatures
chemical reactions, eg rancidity in oils.
Question 28 (b)
Answers could include:
Labelling requirements:
name/description of food
name/address of manufacturer and
production/batch number
country of origin
ingredient list using percentage labelling
information on allergies
nutrition information panel
date marking
statement of quantity
storage information (related to safety)
information must be in English,
legible and truthful.
Country of origin: guarantees to the consumer where the product was made, eg
Product of
Australia made in Australia using Australian ingredients.
Ingredients list: must be in descending order according to weight. Ingredient list must
also
declare additives by name or code number.

5




2011 HSC Food Technology Sample Answers
Question 28 (c)
Answers could include:
Preservation process (used on fruit), eg canning:
explanation of process
showing relationship between process and how it extends shelf life, eg by
freezing,or drying.
Canning traditionally involves the cans being filled with the food product and a liquid.
The air
above the food is removed via steam or a vacuum chamber. The lid is placed on the
can and
sealed. Heating of the filled cans kills the microorganisms. The can is then cooled
quickly.
Aseptic canning is another method of canning. Instead of the can and food being
heated
together, the food is heated to the correct temperature then placed in a sterile can.
Canning involves two preservation principles that extend shelf life (for fruit). The
control of
temperature, ie heating of the food inside the container creates a temperature that will
destroy
all microorganisms and therefore extend the life of the fruit.
The other principle is the exclusion of air by creating a vacuum inside the sealed
container.
This prevents microorganisms from reaching the food inside and minimises spoilage.
Note: Other process could include: dehydration, freezing, refrigeration,
chilling/cooling or
pasteurisation (for fruit juices).
Section IV
Question 29
Answers could include:
Societal changes provide opportunities for food manufacturers and food-product
developers
to produce new food products to meet their changing needs.
For example:
ageing is becoming a bigger influence as the aged population increases (baby
boomers)
their dietary needs include easily prepared nutritious foods in smaller serving sizes
(many
prepare food for themselves), eg portion serves, multi packs of cereals
changes in lifestyle include eating away from home more regularly, eating on
the run,
eating organic foods, becoming vegan and spending longer hours in workplace
changes to household structures include smaller households, more people
living alone,
sole parents with children, women working outside the home and higher density living
(no backyard)
health- and diet-related diseases include increases in the rates of obesity,
diabetes,
heart disease, coeliac disease and a range of allergies.
Note: Answers need to make a judgement regarding the response of food
manufacturers
and food-product developers in ad
2011 Food Technology HSC Examination
Sample Answers
When examination committees develop questions for the examination, they may
write sample answers or, in the case of some questions, answers could include.
The committees do this to ensure that the questions will effectively assess students
knowledge and skills.
This material is also provided to the Supervisor of Marking, to give some guidance
about the nature and scope of the responses the committee expected students would
produce. How sample answers are used at marking centres varies. Sample answers
may
be used extensively and even modified at the marking centre OR they may be
considered
only briefly at the beginning of marking. In a few cases, the sample answers may not
be
used at all at marking.
The Board publishes this information to assist in understanding how the marking
guidelines were implemented.
The sample answers or similar advice contained in this document are not intended
to be exemplary or even complete answers or responses. As they are part of the
examination committees working document, they may contain typographical errors,
omissions, or only some of the possible correct answers.
1



2011 Food Technology HSC Examination Sample Answers
Section II
Question 21
Sample answers:
Ecologically sustainable food production refers to ecological/environmental systems
that
can maintain food production for the future. Our systems of agriculture and fisheries
need
to be preserved not only now but also for future generations, for example organic
farming,
renewable energy or recycling systems.
Question 21 (b)
Sample answers:
Genetically modified (GM) foods are foods that have had their original properties
changed
using a process called gene technology. GM foods have the potential to be resistant to
insects and/or chemicals and to increase yields. This means that such crops are
ecologically
sustainable, can produce higher yields and can therefore feed more mouths.
The efficient use of gene technology can result in breeding better plants. This process
of selective breeding means more disease resistant plants now and in the future.
There are also concerns about the use of GM crops, such as an increasing reliance on
monocultures, ethical issues and excessive economic control. Other issues to consider
include the need to continually purchase seed (which is sterile), allergies, personal
choice,
implications for labelling and consumer concerns in general.
Question 22 (a)
Answers could include:
Conditioning, grinding, sifting or cleaning.
Question 22 (b)
Sample answer:
Conditioning of wheat grain is the addition of water to give grain a standardised
moisture content.
2

2011 Food Technology HSC Examination Sample Answers
Question 23
Answers could include:
Government policies and the food industry:
national health and nutrition policies
trade policy.
Sectors of the Australian food industry:
agriculture and fisheries
food manufacturing and processing
food service and cooking
food retail.
Legislation and the food industry-
Trade Practices Act 1974
Food Act 2003 (NSW)
Occupational Health and Safety Act 2001 (NSW)
Fair Trading Act 1997 (NSW)
Imported Food Control Act 1992
Fisheries Management Act 1991.
Question 24 (a)
Sample answer:
(i) Emulsifiers: used to allow oil and water to be combined in a product while
ensuring that
they do not separate in storage.
Example: lecithin stabilises oil and vinegar in mayonnaise.
(ii) Humectants: absorb moisture and prevent foods, such as fruitcake, from drying
out.
Examples: sorbitol and glycerine.
Question 24 (b)
Sample answer:
The listing of long names on food labels requires excessive space. The code-
numbering
system for food additives is an advantage as it saves space. Consumers with food
allergies can
easily memorise codes. Codes allow consumers to access more detailed information
through
books on online.
Question 25 (a)
Sample answer:
Producing a prototype ensures that any faults with the product are identified before
full-scale
production begins. The prototype can be used to test consumer acceptance,
compatibility with
factory machinery and suitability for sale. Feedback can be acted on and faults
minimised
before production, thus saving a large amount of resources.
3


2011 Food Technology HSC Examination Sample Answers
Question 25 (b)
Answers could include:
storage trials testing various methods of storage/distribution to determine
shelf life
test against legislative requirements
target-market testing, including sensory tests, packaging, labelling design and
consumer
acceptance.
Question 26 (a)
Answers could include:
External factors Example
political environment trade restrictions
ecological environment biodegradable packaging
technological environment MAP
economic environment exchange rates
Question 26 (b)
Sample answer:
When the economy takes a downturn consumers generally become more price
sensitive and
look for food products that seem to represent value. The food industry responds to this
with
deals such as two for the price of one and discount pricing. Loss-leader strategies
may also
be used at this time. This involves sacrificing profits on products, such as milk, to
bring more
people into the shops and thereby increase overall sales.
When the economy improves, price skimming may be introduced. This is when a new
product, often one that uses a new technology, enters the market. The producer
generally
sacrifices sales for high profit. The price may be dropped as the technology becomes
more
commonplace. Premium pricing may also be used at this time. This is when the price
is kept
artificially high to create a perception among consumers that the product represents
quality
and/or luxury.
Question 27 (a)
Sample answer:
ATSI: heart disease, obesity, diabetes, alcoholism
Diabetes (type 2) is much more common among ATSI at a younger age than
Australians of
European descent, increasing the chance of blindness, kidney disease and gangrene.
Healthy fresh foods are often difficult to obtain and expensive in remote Aboriginal
communities.
4



2011 Food Technology HSC Examination Sample Answers
Question 27 (b)
Sample answer:
ATSI:
less alcohol and more complex carbohydrates to reduce incidence of alcohol-
related
diseases and digestive disorders
increase fresh fruit and vegetables to increase fibre content in the diet, which
reduces the
likelihood of obesity.
Question 27 (c)
Sample answer:
ATSI: maintenance of health and hygiene programs in Indigenous areas and
nutritional
educational programs with an Indigenous health officer that encompass culture in
relation to
western lifestyle. This nutrition education could include food habits and bush foods
associated
with the local area that have many nutritional benefits, such as increased fibre and low
fat.
Section III
Question 28 (a)
Answers could include:
Causes of deterioration:
physical reactions, eg bruising of fruit
microbial activity, eg formation of mould
enzymatic changes, eg over ripening
rodent activity, eg animal infestation
environmental factors, eg fruit getting wet/high temperatures
chemical reactions, eg rancidity in oils.
Question 28 (b)
Answers could include:
Labelling requirements:
name/description of food
name/address of manufacturer and
production/batch number
country of origin
ingredient list using percentage labelling
information on allergies
nutrition information panel
date marking
statement of quantity
storage information (related to safety)
information must be in English,
legible and truthful.
Country of origin: guarantees to the consumer where the product was made, eg
Product of
Australia made in Australia using Australian ingredients.
Ingredients list: must be in descending order according to weight. Ingredient list must
also
declare additives by name or code number.

5




2011 HSC Food Technology Sample Answers
Question 28 (c)
Answers could include:
Preservation process (used on fruit), eg canning:
explanation of process
showing relationship between process and how it extends shelf life, eg by
freezing,or drying.
Canning traditionally involves the cans being filled with the food product and a liquid.
The air
above the food is removed via steam or a vacuum chamber. The lid is placed on the
can and
sealed. Heating of the filled cans kills the microorganisms. The can is then cooled
quickly.
Aseptic canning is another method of canning. Instead of the can and food being
heated
together, the food is heated to the correct temperature then placed in a sterile can.
Canning involves two preservation principles that extend shelf life (for fruit). The
control of
temperature, ie heating of the food inside the container creates a temperature that will
destroy
all microorganisms and therefore extend the life of the fruit.
The other principle is the exclusion of air by creating a vacuum inside the sealed
container.
This prevents microorganisms from reaching the food inside and minimises spoilage.
Note: Other process could include: dehydration, freezing, refrigeration,
chilling/cooling or
pasteurisation (for fruit juices).
Section IV
Question 29
Answers could include:
Societal changes provide opportunities for food manufacturers and food-product
developers
to produce new food products to meet their changing needs.
For example:
ageing is becoming a bigger influence as the aged population increases (baby
boomers)
their dietary needs include easily prepared nutritious foods in smaller serving sizes
(many
prepare food for themselves), eg portion serves, multi packs of cereals
changes in lifestyle include eating away from home more regularly, eating on
the run,
eating organic foods, becoming vegan and spending longer hours in workplace
changes to household structures include smaller households, more people
living alone,
sole parents with children, women working outside the home and higher density living
(no backyard)
health- and diet-related diseases include increases in the rates of obesity,
diabetes,
heart disease, coeliac disease and a range of allergies.
Note: Answers need to make a judgement regarding the response of food
manufacturers
and food-product developers in addressing these societal changes.
6 dressing these societal changes.
6





2011 Food Technology HSC Examination
Sample Answers
When examination committees develop questions for the examination, they may
write sample answers or, in the case of some questions, answers could include.
The committees do this to ensure that the questions will effectively assess students
knowledge and skills.
This material is also provided to the Supervisor of Marking, to give some guidance
about the nature and scope of the responses the committee expected students would
produce. How sample answers are used at marking centres varies. Sample answers may
be used extensively and even modified at the marking centre OR they may be considered
only briefly at the beginning of marking. In a few cases, the sample answers may not be
used at all at marking.
The Board publishes this information to assist in understanding how the marking
guidelines were implemented.
The sample answers or similar advice contained in this document are not intended
to be exemplary or even complete answers or responses. As they are part of the
examination committees working document, they may contain typographical errors,
omissions, or only some of the possible correct answers.
1



2011 Food Technology HSC Examination Sample Answers
Section II
Question 21
Sample answers:
Ecologically sustainable food production refers to ecological/environmental systems that
can maintain food production for the future. Our systems of agriculture and fisheries need
to be preserved not only now but also for future generations, for example organic farming,
renewable energy or recycling systems.
Question 21 (b)
Sample answers:
Genetically modified (GM) foods are foods that have had their original properties changed
using a process called gene technology. GM foods have the potential to be resistant to
insects and/or chemicals and to increase yields. This means that such crops are ecologically
sustainable, can produce higher yields and can therefore feed more mouths.
The efficient use of gene technology can result in breeding better plants. This process
of selective breeding means more disease resistant plants now and in the future.
There are also concerns about the use of GM crops, such as an increasing reliance on
monocultures, ethical issues and excessive economic control. Other issues to consider
include the need to continually purchase seed (which is sterile), allergies, personal choice,
implications for labelling and consumer concerns in general.
Question 22 (a)
Answers could include:
Conditioning, grinding, sifting or cleaning.
Question 22 (b)
Sample answer:
Conditioning of wheat grain is the addition of water to give grain a standardised moisture content.
2

2011 Food Technology HSC Examination Sample Answers
Question 23
Answers could include:
Government policies and the food industry:
national health and nutrition policies
trade policy.
Sectors of the Australian food industry:
agriculture and fisheries
food manufacturing and processing
food service and cooking
food retail.
Legislation and the food industry-
Trade Practices Act 1974
Food Act 2003 (NSW)
Occupational Health and Safety Act 2001 (NSW)
Fair Trading Act 1997 (NSW)
Imported Food Control Act 1992
Fisheries Management Act 1991.
Question 24 (a)
Sample answer:
(i) Emulsifiers: used to allow oil and water to be combined in a product while ensuring that
they do not separate in storage.
Example: lecithin stabilises oil and vinegar in mayonnaise.
(ii) Humectants: absorb moisture and prevent foods, such as fruitcake, from drying out.
Examples: sorbitol and glycerine.
Question 24 (b)
Sample answer:
The listing of long names on food labels requires excessive space. The code-numbering
system for food additives is an advantage as it saves space. Consumers with food allergies can
easily memorise codes. Codes allow consumers to access more detailed information through
books on online.
Question 25 (a)
Sample answer:
Producing a prototype ensures that any faults with the product are identified before full-scale
production begins. The prototype can be used to test consumer acceptance, compatibility with
factory machinery and suitability for sale. Feedback can be acted on and faults minimised
before production, thus saving a large amount of resources.
3


2011 Food Technology HSC Examination Sample Answers
Question 25 (b)
Answers could include:
storage trials testing various methods of storage/distribution to determine shelf life
test against legislative requirements
target-market testing, including sensory tests, packaging, labelling design and consumer
acceptance.
Question 26 (a)
Answers could include:
External factors Example
political environment trade restrictions
ecological environment biodegradable packaging
technological environment MAP
economic environment exchange rates
Question 26 (b)
Sample answer:
When the economy takes a downturn consumers generally become more price sensitive and
look for food products that seem to represent value. The food industry responds to this with
deals such as two for the price of one and discount pricing. Loss-leader strategies may also
be used at this time. This involves sacrificing profits on products, such as milk, to bring more
people into the shops and thereby increase overall sales.
When the economy improves, price skimming may be introduced. This is when a new
product, often one that uses a new technology, enters the market. The producer generally
sacrifices sales for high profit. The price may be dropped as the technology becomes more
commonplace. Premium pricing may also be used at this time. This is when the price is kept
artificially high to create a perception among consumers that the product represents quality
and/or luxury.
Question 27 (a)
Sample answer:
ATSI: heart disease, obesity, diabetes, alcoholism
Diabetes (type 2) is much more common among ATSI at a younger age than Australians of
European descent, increasing the chance of blindness, kidney disease and gangrene.
Healthy fresh foods are often difficult to obtain and expensive in remote Aboriginal communities.
4



2011 Food Technology HSC Examination Sample Answers
Question 27 (b)
Sample answer:
ATSI:
less alcohol and more complex carbohydrates to reduce incidence of alcohol-related
diseases and digestive disorders
increase fresh fruit and vegetables to increase fibre content in the diet, which reduces the
likelihood of obesity.
Question 27 (c)
Sample answer:
ATSI: maintenance of health and hygiene programs in Indigenous areas and nutritional
educational programs with an Indigenous health officer that encompass culture in relation to
western lifestyle. This nutrition education could include food habits and bush foods associated
with the local area that have many nutritional benefits, such as increased fibre and low fat.
Section III
Question 28 (a)
Answers could include:
Causes of deterioration:
physical reactions, eg bruising of fruit
microbial activity, eg formation of mould
enzymatic changes, eg over ripening
rodent activity, eg animal infestation
environmental factors, eg fruit getting wet/high temperatures
chemical reactions, eg rancidity in oils.
Question 28 (b)
Answers could include:
Labelling requirements:
name/description of food
name/address of manufacturer and
production/batch number
country of origin
ingredient list using percentage labelling
information on allergies
nutrition information panel
date marking
statement of quantity
storage information (related to safety)
information must be in English,
legible and truthful.
Country of origin: guarantees to the consumer where the product was made, eg Product of
Australia made in Australia using Australian ingredients.
Ingredients list: must be in descending order according to weight. Ingredient list must also
declare additives by name or code number.

5




2011 HSC Food Technology Sample Answers
Question 28 (c)
Answers could include:
Preservation process (used on fruit), eg canning:
explanation of process
showing relationship between process and how it extends shelf life, eg by freezing,or drying.
Canning traditionally involves the cans being filled with the food product and a liquid. The air
above the food is removed via steam or a vacuum chamber. The lid is placed on the can and
sealed. Heating of the filled cans kills the microorganisms. The can is then cooled quickly.
Aseptic canning is another method of canning. Instead of the can and food being heated
together, the food is heated to the correct temperature then placed in a sterile can.
Canning involves two preservation principles that extend shelf life (for fruit). The control of
temperature, ie heating of the food inside the container creates a temperature that will destroy
all microorganisms and therefore extend the life of the fruit.
The other principle is the exclusion of air by creating a vacuum inside the sealed container.
This prevents microorganisms from reaching the food inside and minimises spoilage.
Note: Other process could include: dehydration, freezing, refrigeration, chilling/cooling or
pasteurisation (for fruit juices).
Section IV
Question 29
Answers could include:
Societal changes provide opportunities for food manufacturers and food-product developers
to produce new food products to meet their changing needs.
For example:
ageing is becoming a bigger influence as the aged population increases (baby boomers)
their dietary needs include easily prepared nutritious foods in smaller serving sizes (many
prepare food for themselves), eg portion serves, multi packs of cereals
changes in lifestyle include eating away from home more regularly, eating on the run,
eating organic foods, becoming vegan and spending longer hours in workplace
changes to household structures include smaller households, more people living alone,
sole parents with children, women working outside the home and higher density living
(no backyard)
health- and diet-related diseases include increases in the rates of obesity, diabetes,
heart disease, coeliac disease and a range of allergies.
Note: Answers need to make a judgement regarding the response of food manufacturers
and food-product developers in addressing these societal changes.
6 a. It contains more minerals, so shampoo lathers easier.
b. It is less acidic.
c. It contains fewer minerals, so shampoo lathers easier.
d. Its nutrients are beneficial for the hair.
3. When cutting hair, what type of line will create fullness?
a. Vertical line.
b. Diagonal line.
c. Staggered line.
d. Horizontal line.
4. Which of the following techniques is used for a basic graduated haircut?
a. Zero-elevation.
b. Side cutting.
c. Elevation.
d. Shears over comb.
5. If your client is sensitive to heat, what type of perm wave may be most appropriate?
a. Acid waves.
b. Alkaline waves.
c. Exothermic waves.
d. Endothermic waves.
Answer Key
1. B: pH (short for potential for hydrogen ion concentration) measures both the acidity and the
alkalinity of substances. This measurement is the measure of hydrogen in a substance. It is important
for a stylist to understand pH, because the pH level of a shampoo will affect different types of hair
differently. The pH level ranges from 0 to 14. A pH of 7 is neutral, and if a substance is more acidic,
its pH will be less than 7. A substance that is more alkaline will have a pH of greater than 7. The pH
scale is a logarithmic scale, which means that an increase of 1 on the pH scale indicates a tenfold
increase in alkalinity or decrease in acidity; an increase of 2 is a hundredfold change. The average
hair and skin have a pH of around 5.
2. C: Soft water is preferable to HARD WATER for shampooing because soft water has fewer
minerals and allows the shampoo to lather easier. Soft water can be either rainwater or water that has
been chemically treated. Hard water typically comes from wells, and the amount of minerals in hard
water does not allow shampoo to lather. In addition to affecting the ability of shampoo to lather, the
type of water can also affect the results of a color treatment. If a salon has a hard water source, this
water should be treated to soften it in order to provide clients with the best service.
3. B: A diagonal line will create a fuller look when cutting hair. This type of line also helps to blend
varying layers of hair. There are varying degrees of a diagonal line, but it will be somewhere in
between the vertical and horizontal. Vertical lines are used to create layers in the hair and are cut in
an up-and-down direction. Horizontal lines are used to cut the hair to one even length and will be
parallel to the floor. Depending on the clients' needs, a haircut may use one or a combination of these
different types of lines.
4. C: The technique used for a basic graduated haircut is elevation. For typical graduated hairstyles,
the elevation should be at a 45 degree angle, which will give the hair a full appearance as the hair is
stacked. By changing the degree of elevation, various styles of the graduated hair cut can be
achieved. For example, a layered style results when using an elevation of 90 degrees. While the basic
graduated style has a weighted look, the layered style is less weighted as the ends of each layer are
further apart. A long layered cut is achieved with a 180 degree elevation. The type of hair cut and
degree of elevation used will depend on the client's hair and desired look.
5. B: Alkaline waves may be the most appropriate choice to use with a client that is sensitive to heat,
because this type of wave does not rely on a heat treatment. Also called cold waves, alkaline waves
were developed in 1941 and have a pH of 9.0 to 9.6. Rather than using heat to process the wave,
these waves use ammonium thioglycolate (ATG) and can be processed at room temperature. This
type of wave application typically takes 20 minute to process and is a good choice for individuals
with thick or coarse hair.
by Enoch Morrison
.
Cosmetology Test
Practice Questions
1. What scale measures both the acidity and alkalinity of a substance?
a. Hydrogen.
b. pH.
c. Logarithm.
d. Anion