2018 Higher School Certificate Trial Examination Food Technology Total marks — 100 Section I - Pages 2-7 General Instructions 20 marks © Reading time — 5 minutes * Attempt Questions 1-20 * Allow about 35 minutes for this section © Working time ~ 3 hours © Write using black pen Section II ~ Pages 8-15 50 marks Attempt Questions 21-28 ‘Allow about 1 hour and 25 minutes for this. section © Write your student number and/or name at the top of every page Section III — Page 16 15 marks * Attempt Question 29 * Allow about 30 minutes for this section Section IV — Page 17 15 marks © Attempt Question 30 ‘* Allow about 30 minutes for this section This paper MUST NOT be removed from the examination room STUDENT NUMBER/NAME:STUDENT NUMBER/NAME: . Section I 20 marks Attempt Questions 1-20 Allow about 35 minutes for this section Select the alternative A, B, C or D that best answers the question and indicate your choice with a cross (X) in the appropriate space on the grid below. 10 uw 12 13 14 15, 16 7 18 19 20 Page 2STUDENT NUMBER/NAME: . Which is responsible for fermentation in salami? (A) @) © ©) Mould Yeast Bacteria Contaminant Which statement describes a food product marketing plan? (A) ®) © @) A plan of action for the development of a new food product. A general statement on food product quality standards, Marketing strategy to evoke an emotional response in consumers. Pricing strategy to sell out an overstocked product in the decline stage Which sector of the food industry is responsible for serving of meals on airline flights? (A) @) © () Retail Service and catering Processing and manufacturing Tourism Which of the following allows the production of shelf-stable, UHT milk? @ (B) © (D) Chilling Filtration Separation Pasteurisation The risk of developing which of the following can be reduced by consuming iron-rich foods? A) @®) © @) Coronary Heart Disease Hypertension Type Il Diabetes, Anaemia Page 310 STUDENT NUMBER/NAME: .. ‘Which identifies a likely reason for a manufacturer increasing its range of organic products? (A) Improved taste (B) Cheaper to produce (©) Shorter preparation time (D) Meet demands of market trends Which policy or legislation supports the appointment of local council Environmental Health Officers? (A) Trade Practices Act 1974 (B) Food Standards Code (C) Food Act 2003 (NSW) (D) Codex Alimentarius ‘What are the three most common food allergens? (A) Strawberries, cashews and chicken (B) Eggs, peanuts and milk (©) Salt, almonds and fish () Strawberries, peanuts and mushrooms Which preservation method uses the addition of salt or brine to preserve the product? (A) Fermentation (B)_Pasteurisation (©) Curing (D) Freeze drying Who is responsible for certifying organic foods in Australia? (A) Australian Quarantine and Inspection Service (B) Food Standards Australia New Zealand (C)_ NSW Food Authority (D) National Association of Sustainable Agriculture Page 4STUDENT NUMBER/NAME: 11 How does modified atmosphere packaging maximise the shelf life of food? 12 13 14 (A) Air space around the food is altered to provide an ideal mix of gases (B) Gases are absorbed by a sachet containing a chemical scavenger (C) A ssemi-permeable film allows gases in and out of the packaging (D) Airis vacuumed out of the package prior to sealing Market segmentation is ofien used by food companies as part of their marketing strategy for a food product. Which of the following statements best defines market segmentation? (A) Separating a food product from its competitors with the cheapest possible pricing (B) Separating a food product from its competitors with the highest possible quality (C)_ Targeting a smaller group of consumers with common characteristics (D) Targeting the widest possible group of consumers by meeting a range of needs Which of the following is an example of a small business? (A) Intemational chain fast food outlets (B) Mobile food vendor at markets (©). Franchise of tea drink shops (D) Food sold at a local school fete by volunteers Why might a marketing team choose an exclusive distribution plan? (A) Appeal to budget conscious consumers (B) Maintain reputation as a high quality good (C)_ Increase availability at a range of retail outlets (D) Create a supply that exceeds demand in the wider community Page 5STUDENT NUMBER/NAME: .. 15 Which of the following is most likely to have a negative impact on the Australian Dairy industry? 16 17 18 (a) @) © @) An import duty is applied by a trading partner country to protect local industry. ‘A Free Trade agreement between Australia and Japan guarantees increased dairy imports to Japan. ‘Tariffs are imposed by the Australian government on milk imports from New Zealand, Subsidies are given to Australian dairy farmers by the Australian government. Excessive red meat and full cream dairy product consumption, without adequate fibre is likely to lead to which acute medical condition? ) 8) Oo ©) Anaemia Constipation Hypertension Osteoporosis ‘Which of the following is the correet sequence of the steps of Hazard Analysis Critical Control points (HACCP)? a) ®) © ©) Conduct a hazard analysis, establish corrective action, establish limits, apply the hierarchy of control Establish corrective action, determine critical control points, establish critical limits Determine critical control points, establish critical limits, establish monitoring procedures Establish monitoring procedures, establish record keeping, conduct a hazard analysis ‘Which strategy would best prevent further increases in cardiovascular disease in Australia? ) 8) © ©) Raise natural sugar content in products Promote fat-free snacks and power bars Promote lean protein and a balanced diet Fortify food products with supplementary vitamins and minerals Page 619 20 STUDENT NUMBER/NAME: . Which aspects of food measurement are covered by the Trade Measurement Act 1989? (A) Measurement instruments must be fair and accurate and customers must be able to observe the measurement of food. (B) The customer must be informed of the quantities of pesticides used in the production of food and the level of microbes in the food. (©) Customers must be able to observe the measurement of food and the noise levels in the production of food must be measured and controlled. (D) Shop employees can measure to the nearest round measurement and must inform the customer of the use-by date. Which strategy could prevent a food product entering the decline phase of the product lifecycle? (A) The introduction of a me-too product (B) The introduction of a line extension (©) Therevision of the product packaging (D) The discontinuing of production of the product Page 7STUDENT NUMBER/NAME: ...... Section II 50 marks Attempt Questions 21-28 Allow about 1 hour and 25 minutes for this section ‘Answer the questions in the spaces provided. The spaces provide guidance for the expected length of the response. Question 21 (3 marks) Marks Deseribe three types of micro-organism significant to the food industry. 3 Question 22 (4 marks) Discuss long term health implications of poor food choices. 4 Page 8STUDENT NUMBER/NAME: .. Question 23 (8 marks) Marks (a) Identify ONE packaging material appropriate for fruit juice and describe the functions of this packaging. 3 (b) Identify ONE example of how a change in packaging of food products can impact on the environment. 5 Page 9STUDENT NUMBER/NAME: . Question 24 (6 marks) Marks Explain how the principles of food preservation ensure a safe and reliable food supply. Use examples to support your answer. 6 Page 10STUDENT NUMBER/NAME:...... Question 25 (6 marks) Marks (a) Outline the benefits of using automated food manufacturing systems. 2 (b) Discuss the impact of dietary supplements on the health of individuals. 4 Page 11STUDENT NUMBER/NAME: . Question 26 (6 marks) Marks Evaluate strategies used by government and the media to promote health for a specific group you have studied. 6 Page 12STUDENT NUMBER/NAME: Question 27 (11 marks) @ ) Identify how the levels of government in Australia influence food legislation. Marks Explain how the introduction of new food label regulations can impact on a food manufacturer. Question 27 continues on the next page Page 13STUDENT NUMBER/NAME: Question 27 (continued) Marks (©) _ Discuss the types of research that a food manufacturer should conduct before developing anew food product. 5 End of Question 27 Page 14STUDENT NUMBER/NAME: Question 28 (6 marks) Marks Evaluate the effectiveness of a line extension in the decline phase of an established food product. Provide examples to support your answer. 6 Page 15STUDENT NUMBER/NAME: Section II 15 marks Attempt Question 29 Allow about 30 minutes for this section Answer the question on your own paper or in a writing booklet, if provided. Start the question on anew page. ‘The expected length of response is approximately 600 words or four written pages, in total. Question 29 (15 marks) Marks (a) Outline two specific nutritional needs for adolescent girls. 3 (b) Describe how food manufacturers have responded to meet the nutritional needs of adolescent girls. Provide specific examples to support your answer. 5 (c) Evaluate the strategies implemented by the Australian Food Industry to improve the ‘Nutritional and dietary health of adolescent girls. 7 Page 16STUDENT NUMBER/NAME: Section IV 15 marks Attempt Question 30 Allow about 30 minutes for this section Answer the question on your own paper or in a writing booklet, if provided. Start the question on anew page. The expected length of response is approximately 600 words ot four written pages. In your answer you will be assessed on how well you: * demonstrate knowledge and understanding relevant to the question = apply course concepts to food technology issues * communicate ideas and information using appropriate terminology and relevant examples present a logical and cohesive response Question 30 (15 marks) Analyse the impact of recent developments in the Australian food on the lifestyle and nutritional status of Australian consumers and the environment. End of paper Page 17