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NSW HSC 2006 : FOOD TECHNOLOGY

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2006 H I G H E R S C H O O L C E R T I F I C AT E E X A M I N AT I O N Food Technology Total marks 100 S ection I Pages 2 4 10 marks Attempt Questions 1 10 Allow about 15 minutes for this section S ection II General Instructions Reading time 5 minutes Working time 3 hours Write using black or blue pen Write your Centre Number and Student Number at the top of pages 5, 7, 9 and 11 or 13 Pages 5 14 55 marks This section has two parts, Part A and Part B Allow about 1 hour and 35 minutes for this section Part A 45 marks Attempt Questions 11 13 Part B 10 marks Attempt either Question 14 or Question 15 S ection III Page 15 20 marks Attempt either Question 16 or Question 17 Allow about 40 minutes for this section S ection IV Page 16 15 marks Attempt ONE question from Questions 18 21 Allow about 30 minutes for this section 154 Section I 10 marks Attempt Questions 1 10 Allow about 15 minutes for this section Use the multiple-choice answer sheet. Select the alternative A, B, C or D that best answers the question. Fill in the response oval completely. Sample: 2+4= (A) 2 A (B) 6 (C) 8 B C (D) 9 D If you think you have made a mistake, put a cross through the incorrect answer and fill in the new answer. A B C D If you change your mind and have crossed out what you consider to be the correct answer, then indicate the correct answer by writing the word correct and drawing an arrow as follows. correct A B C 2 D 1 Which of the following is not a sector of the Australian food industry? (A) Food retail (B) Food marketing (C) Agriculture and fisheries (D) Food processing and manufacturing 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 5 What is the major impact of research and development on the Australian food industry? (A) Increased range of foods available (B) Reduced packaging costs for consumers (C) Reduced food imports in the marketplace (D) Increased nutrient content of processed food 3 6 What is the most significant impact of the Trade Practices Act on the Australian food industry? (A) Introduction of tariffs on imports (B) Prevention of restrictive trade practices (C) Providing export certification for agricultural produce (D) Environmental Protection Authority monitoring of factory emissions 7 What has led to soup being packaged and sold in a microwaveable cup? (A) Company image (B) Market concerns (C) Specialised application (D) Technological development 8 What is the purpose of the nutritional panel on a food label? (A) To show the additives included (B) To inform consumers of nutritional content (C) To show quantity of ingredients in the product (D) To inform consumers of nutrient function in the body 9 What is the major cause of spoilage in fruits and vegetables? (A) Enzymatic changes (B) Exposure to light (C) Purchasing out of season (D) Refrigerated storage 10 During which step is a break-even point decided when developing a food product? (A) Idea screening (B) Primary research (C) Feasibility study (D) Product specification 4 Board of Studies NSW 2006 2 006 HIGHER SCHOOL CER TIFIC A TE EXAMINA TION Food Technology Centre Number Section II 55 marks Allow about 1 hour and 35 minutes for this section Student Number Part A 45 marks Attempt Questions 11 13 Answer the questions in the spaces provided. Marks Question 11 The Australian Food Industry (15 marks) Name a food organisation that you have studied. Name of food organisation ............................................................................................ (a) Identify TWO quality assurance procedures used by this organisation. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Describe how the identified quality assurance procedures for this organisation ensure a safe food product. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 11 continues on page 6 155 5 4 Marks Question 11 (continued) (c) Discuss the impact of consumer influences on the organisation identified, using relevant examples. 6 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (d) Explain how the identified organisation has responded to consumer influences, using relevant examples. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 11 6 Board of Studies NSW 2006 3 2 006 HIGHER SCHOOL CER TIFIC A TE EXAMINA TION Food Technology Centre Number Section II Part A (continued) Student Number Marks Question 12 Food Manufacture (15 marks) (a) Define food additives. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Explain why food additives are used by food manufacturers. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 12 continues on page 8 156 7 3 Marks Question 12 (continued) (c) Read the following ingredient list: INGREDIENTS: MIXED FRUIT (36%) [SULTANAS, GLACE CHERRIES], WHEAT FLOUR, SUGAR, SHORTENING [VEGETABLE FATS AND OILS], ANTIOXIDANT, EMULSIFIER (SOY LECITHIN), EGG, HUMECTANT, WATER, ALMONDS, COLOUR, WHEAT STARCH, VEGETABLE OIL, SALT, PRESERVATIVE, RAISING AGENTS, FLAVOURS, EMULSIFIERS (i) Predict the type of food product this ingredient list represents. 1 ................................................................................................................... (ii) Identify THREE food additives from the above ingredient list. 3 ................................................................................................................... ................................................................................................................... ................................................................................................................... (iii) Explain the role of each of the three additives that you identified in part (ii). ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... End of Question 12 8 Board of Studies NSW 2006 6 2 006 HIGHER SCHOOL CER TIFIC A TE EXAMINA TION Food Technology Centre Number Section II Part A (continued) Student Number Marks Question 13 Food Product Development (15 marks) (a) Define the term SWOT analysis. 1 ............................................................................................................................... ............................................................................................................................... (b) GrainCo is a multinational company based in Australia. The company has had a large share of the breakfast cereal market for many years. Its workforce is highly skilled and uses a range of local and imported ingredients. GrainCo s company goal is to increase its product range. The company is currently developing an ice-cream bar coated with chocolate and crunchy muesli. To manufacture this product it has purchased the latest technology and equipment with a bank loan. Apply the information provided above to a SWOT analysis for this product and company. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 13 continues on page 10 157 9 6 Marks Question 13 (continued) (c) Predict ways in which GrainCo could use the results of your SWOT analysis to develop the product. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 13 10 Board of Studies NSW 2006 8 2 006 HIGHER SCHOOL CER TIFIC A TE EXAMINA TION Food Technology Centre Number Section II (continued) Part B 10 marks Attempt either Question 14 or Question 15 Student Number Answer the question in the spaces provided. Marks Question 14 Contemporary Food Issues Nutrition (10 marks) (a) Explain the effects of social and cultural practices on the nutritional status of the Australian population, using relevant examples. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 14 continues on page 12 158 11 4 Marks Question 14 (continued) (b) Evaluate the effects of varying levels of physical activity on the nutritional status of individuals within the Australian population. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 14 12 Board of Studies NSW 2006 6 2 006 HIGHER SCHOOL CER TIFIC A TE EXAMINA TION Food Technology Centre Number Section II Part B (continued) Student Number Marks Do NOT attempt Question 15 if you have already attempted Question 14. Question 15 Contemporary Food Issues Marketplace (10 marks) (a) Describe the key features of ecologically sustainable food production. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 15 continues on page 14 159 13 4 Marks Question 15 (continued) (b) Evaluate the positive and negative impacts of ecologically sustainable food production on the food supply. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 15 14 Board of Studies NSW 2006 6 2 006 HIGHER SCHOOL CER TIFIC A TE EXAMINA TION Food Technology Section III 20 marks Attempt either Question 16 or Question 17 Allow about 40 minutes for this section Answer the question in a writing booklet. Extra writing booklets are available. Marks Question 16 Food Manufacture (20 marks) (a) Discuss the impact of food manufacturing technologies on employment opportunities in Australia. 8 (b) Analyse the impact of current food packaging and waste management practices on the environment. 12 OR Question 17 Food Product Development (20 marks) (a) Explain the reasons for development of food products. (b) Using examples of line extensions, analyse how food manufacturers have responded to the reasons for development of food products. Please turn over 160 15 8 12 Section IV 15 marks Attempt ONE question from Questions 18 21 Allow about 30 minutes for this section Answer the question in a SEPARATE writing booklet. Extra writing booklets are available. In your answer you will be assessed on how well you: present ideas clearly in a well-structured text use appropriate terminology support the argument with relevant examples Contemporary Food Issues Nutrition Question 18 (15 marks) Discuss ways in which food manufacturers have responded to consumer demands for nutritionally modified foods, and describe how these foods have impacted on the health of the Australian community. OR Question 19 (15 marks) Media and advertising have encouraged poor diets, leading to increased obesity levels in Australia. Critically discuss this statement in relation to the impact of advertising on food consumption patterns. Contemporary Food Issues Marketplace Question 20 (15 marks) Discuss the trend towards value-added convenience foods, and describe the social impacts arising from these foods for both food manufacturers and consumers. OR Question 21 (15 marks) Ownership concentration in the food industry has maximised company profits at the expense of social, economic and ethical issues. Critically discuss this statement in relation to both developed and developing parts of the world. End of paper 16 Board of Studies NSW 2006

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Additional Info : New South Wales Higher School Certificate Food Technology 2006
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