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NSW HSC 2010 : FOOD TECHNOLOGY

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2010 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 Section I 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 9, 11, 13, 15, 17 and 19 or 23 Pages 2 6 20 marks Attempt Questions 1 20 Allow about 35 minutes for this section Section II Pages 9 18 55 marks Attempt Questions 21 28 Allow about 1 hour and 35 minutes for this section Section III Pages 19 25 25 marks Attempt either Questions 29 and 30 or Questions 31 and 32 Allow about 50 minutes for this section 1140 Section I 20 marks Attempt Questions 1 20 Allow about 35 minutes for this section Use the multiple-choice answer sheet for Questions 1 20. 1 Students made cupcakes to sell to raise money for a school trip. This is an example of which level of operation? (A) Household (B) International (C) Small business (D) Large company 2 Which of the following products was developed with health as a key driver? (A) Simmer sauces (B) Dolphin-safe tuna (C) High-energy drinks (D) Fibre-enriched bread 3 Which of the following best characterises a multinational food company? (A) The products satisfy niche markets. (B) The company has worldwide operations. (C) The commercial equipment used is large-scale. (D) The customers are located in a number of countries. 4 Which of the following would be identified as a threat in the development of a new food product? (A) A downturn in the economy (B) Increased production facilities and cost (C) Limited size and skill of the workforce (D) Availability of a new processing technology 2 5 What does primary market research involve? (A) Review of food industry reports (B) Data collection by company personnel (C) Analysis of existing data from a research company (D) Use of government publications to analyse information 6 What is the major effect on vegetables of slow freezing compared to quick freezing? (A) Improved texture (B) Diminished colour (C) Greater bacterial growth (D) Increased size of ice crystals 7 In the manufacture of a processed food, which of the following best defines raw materials? (A) Fresh foods (B) Any products (C) Uncooked ingredients (D) Unprocessed materials 8 Which of the following organisations has a primary role in conducting research and development for the Australian food industry? (A) CSIRO (B) FSANZ (C) NHMRC (D) WHO 9 A consumer wants to raise concerns about the level of trans fats in processed foods. What is the most effective way to get action on these concerns? (A) Start a blog (B) Ring the Department of Health and Ageing (C) Demand AQIS ban all imported foods containing trans fats (D) Contact an advisory group such as the National Heart Foundation 3 Use the following information to answer Questions 10 and 11. A company is working through the food product development process for a new food. 10 When is the prototype developed? (A) During idea generation (B) Before market research (C) At product testing stage (D) After production process development 11 At what stage is the feasibility study conducted? (A) During storage trials (B) When testing the prototype (C) Before the initial market research (D) Following the setting of product specifications 12 Which of the following is the best way for a food company to improve its long-term profitability? (A) Increase its market share (B) Reduce the range of products available (C) Increase staff training and development (D) Reduce the number of advertising campaigns 13 Various retailers at a shopping centre have agreed to charge a set price for imported bottled water. Which legislation are they breaching? (A) Food Act 2003 (NSW) (B) Trade Practices Act 1974 (Cth) (C) Imported Food Control Act 1992 (Cth) (D) Protection of the Environment Operations Act 1997 (NSW) 4 14 A premium food company has introduced a range of organic biscuits. Which of the following is an external factor that has most likely influenced the company s decision to develop such a range? (A) Company image (B) Production facilities (C) Ecological environment (D) Technological environment 15 Pre-cooked individual servings of food that are light in weight and non-perishable are most likely to be characteristics of foods produced for (A) aged care facilities. (B) military operations. (C) in-flight food service. (D) correctional centre catering. 16 Which of the following processes is essential in the manufacture of freeze-dried food products? (A) Dehydration (B) Evaporation (C) Pasteurisation (D) Sublimation 17 Which class of additive is used to absorb moisture from the atmosphere to prevent food drying out? (A) Anti-caking agents (B) Antioxidants (C) Humectants (D) Mineral salts 5 18 Which type of packaging uses oxygen scavengers to increase the life of a product? (A) Active (B) Microwaveable (C) Modified atmosphere (D) Sous vide 19 Which of the following is the most critical control point in preventing spoilage during the canning of a vegetable such as sweet corn kernels? (A) Can seam closure (B) Microbes in cooling water (C) Salt concentration in brine (D) Sugar levels in the vegetable 20 Following harvest, wheat is stored in large quantities in silos. Which of the following is most likely to make the wheat unsafe for human consumption? (A) Bacteria (B) Insects (C) Mould (D) Vermin 6 BLANK PAGE 7 BLANK PAGE 8 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II 55 marks Attempt Questions 21 28 Allow about 1 hour and 35 minutes for this section Student Number Answer the questions in the spaces provided. These spaces provide guidance for the expected length of response. Question 21 (5 marks) (a) To which Australian food industry sector do each of the following belong? Organisation 2 Sector Piggery Canning factory School canteen Online grocery network (b) Describe the quality assurance activities in one organisation within the Australian food industry. Name of organisation ..................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 1141 9 3 Question 22 (5 marks) How may gender issues influence employment in the Australian food industry? 5 ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... Question 23 (3 marks) A small company which supplies prepared meals for international flights is about to establish a production plant in an inner city residential area. What are the environmental implications? ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ......................................................................................................................................... ........................................................................................................................................ 10 Board of Studies NSW 2010 3 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II (continued) Student Number Question 24 (8 marks) Explain how internal factors which impact on food product development can influence the success or failure of a product in the marketplace. ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ ........................................................................................................................................ 1142 11 8 BLANK PAGE 12 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II (continued) Student Number Question 25 (6 marks) (a) Outline the difference between me-too products and line extensions. In your answer, provide examples. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Why would a food manufacturer develop a line extension rather than a new-toworld food product? ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 1143 13 4 Question 26 (8 marks) (a) What are the key features of a marketing plan? 2 ............................................................................................................................... ............................................................................................................................... Prem ium organ , all-Austra ic fruit lia juice. n Full o f vita mine rals. mins and Grea t for k All in ids! CUB a uniqu e E of g oodn ess! Look for all other aw our flavouesome rs! d! ice cubege n Ju Ora L 250 m (b) e! e, Juic , Juic Juice It s Propose and justify suitable strategies for marketing the product shown. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... 14 Board of Studies NSW 2010 6 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II (continued) Student Number Question 27 (10 marks) You have been making a food product at home and giving it away to friends. They are so impressed with your product they convince you to manufacture it in an industrial setting. Name the food product ............................................................................................ (a) Outline ONE processing technique used to prepare the product. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... (b) Compare the domestic and industrial equipment which would be used in the manufacture of this product. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 27 continues on page 16 1144 15 4 Question 27 (continued) (c) How would storage and distribution of this product differ between domestic and industrial settings? ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 27 16 Board of Studies NSW 2010 4 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II (continued) Student Number Question 28 (10 marks) (a) 4 Describe the functions of packaging. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 28 continues on page 18 1145 17 Question 28 (continued) (b) Name a food product ....................................................................................... (i) Identify suitable packaging materials for this product. 1 ................................................................................................................... ................................................................................................................... (ii) Describe experiments that could be used to test the suitability of packaging materials for this product. ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... End of Question 28 18 Board of Studies NSW 2010 5 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section III 25 marks You must attempt the TWO questions on the Contemporary Food Issues option you have studied. Student Number Allow about 50 minutes for this section If you have studied the Contemporary Food Issues Nutrition attempt Questions 29 and 30. Answer Question 29 in the space provided. This space provides guidance for the expected length of response. Do NOT attempt Questions 29 and 30 if you have already attempted Questions 31 and 32. Question 29 (10 marks) (a) How do cultural and social practices influence nutritional status? In your answer, provide examples. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 29 continues on page 20 1146 19 4 Question 29 (continued) (b) Explain, using examples, how community groups and government organisations can promote good health through diet. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 29 20 Board of Studies NSW 2010 6 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Section III (continued) Answer Question 30 in a SEPARATE writing booklet. Extra writing booklets are available. 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 Contemporary Food Issues Nutrition Question 30 (15 marks) Discuss the impact of nutritionally modified foods, active non-nutrients and dietary supplements on the dietary health of Australians. 1147 21 BLANK PAGE 22 Board of Studies NSW 2010 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section III (continued) Student Number If you have studied Contemporary Food Issues Marketplace attempt Questions 31 and 32. Answer Question 31 in the space provided. This space provides guidance for the expected length of response. Do NOT attempt Questions 31 and 32 if you have already attempted Questions 29 and 30. Question 31 (10 marks) (a) What are the ethical implications of a marketplace trend? ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 31 continues on page 24 1148 23 4 Question 31 (continued) (b) Explain, using examples, the social and environmental implications of a marketplace trend. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 31 24 Board of Studies NSW 2010 6 2 010 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Section III (continued) Answer Question 32 in a SEPARATE writing booklet. Extra writing booklets are available. 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 Contemporary Food Issues Marketplace Question 32 (15 marks) Explain the relationship between food consumption and issues of social justice, in both developed and developing countries. End of paper 1149 25 BLANK PAGE 26 Board of Studies NSW 2010

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Additional Info : New South Wales Higher School Certificate Food Technology 2010
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