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NSW HSC 2004 : FOOD TECHNOLOGY

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2004 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 Pages 2 4 10 marks Attempt Questions 1 10 Allow about 15 minutes for this section Section 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 Section III Page 15 20 marks Attempt either Question 16 or Question 17 Allow about 40 minutes for this section Section 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 has the greatest impact on the increasing popularity of microwaveable foods? (A) Consumer convenience (B) Government policy (C) Quality assurance (D) Research and development 2 What is ONE external factor in new food product development? (A) Company image (B) Production facilities (C) Product specifications (D) Technological environment 3 What is the main reason for packaging bread in plastic? (A) To maintain air flow (B) To prevent drying out (C) To improve consumer safety (D) To provide marketing opportunities 4 What is the main reason for blanching vegetables prior to freezing? (A) To denature enzymes (B) To improve appearance (C) To reduce cooking time (D) To prevent microbial activity 5 What is the purpose of a SWOT analysis in new food product development? (A) To establish quality standards (B) To develop new food product ideas (C) To determine the likely success of a new food product (D) To minimise the impact on the environment 3 6 At which step are consumer needs first considered during new food product development? (A) Feasibility study (B) Prototype testing (C) Idea generation and screening (D) Production process development 7 What is quality assurance in relation to food manufacture? (A) Producing affordable foods (B) Ensuring that the food is nutritious (C) Using good quality raw materials (D) Ensuring that food meets specification standards 8 Which of the following will minimise deterioration of fats and oils during storage? (A) Anticaking agents (B) Antioxidants (C) Emulsifiers (D) Preservatives 9 Which of the following is the most significant social implication of increased mechanisation in the food industry? (A) Decreased environmental pollution (B) Increased range of convenience foods (C) Increased range of products for consumers (D) Decreased employment opportunities for unskilled workers 10 Which of the following best describes food retailing in Australia? (A) Selling of food direct to consumers (B) Display of food in refrigerated cabinets (C) Selling food for immediate consumption (D) Development of convenience foods for consumers 4 Board of Studies NSW 2004 2 004 HIGHER SCHOOL CERTIFIC ATE EXAMINATION 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) (a) Identify ALL the sectors of the Australian food industry. 2 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Choose a food company operating in Australia. Answer parts (b) (c) in relation to this company. Chosen food company: ............................................................................................ (b) Identify the sector of the Australian food industry to which the chosen company belongs. ............................................................................................................................... Question 11 continues on page 6 155 5 1 Marks Question 11 (continued) (c) Describe the impact the chosen company has on: (i) the environment ......................................................................................... 4 ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... (ii) the economy ............................................................................................. 4 ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... (iii) society ........................................................................................................ ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... End of Question 11 6 Board of Studies NSW 2004 4 2 004 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II Part A (continued) Student Number Marks Question 12 Food Manufacture (15 marks) (a) Identify EIGHT legislative requirements that should appear on a packaged food label. 5 1 ............................................................................................................................ 2 ............................................................................................................................ 3 ............................................................................................................................ 4 ............................................................................................................................ 5 ............................................................................................................................ 6 ............................................................................................................................ 7 ............................................................................................................................ 8 ............................................................................................................................ (b) Identify FIVE types of information that may appear on packaged food labels but are NOT legislative requirements. 1 ............................................................................................................................ 2 ............................................................................................................................ 3 ............................................................................................................................ 4 ............................................................................................................................ 5 ............................................................................................................................ Question 12 continues on page 8 156 7 3 Marks Question 12 (continued) (c) Discuss the importance of packaging and food labelling in relation to consumer health and safety. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 12 8 Board of Studies NSW 2004 7 2 004 HIGHER SCHOOL CERTIFIC ATE EXAMINATION Food Technology Centre Number Section II Part A (continued) Student Number Marks Question 13 Food Product Development (15 marks) Choose a food product. Answer parts (a) (b) in relation to this food product. Chosen food product: ............................................................................................... (a) Identify THREE drivers for the development of this food product. Driver 1: ............................................................................................................... 1 ............................................................................................................................... Driver 2: ............................................................................................................... 1 ............................................................................................................................... Driver 3: ............................................................................................................... ............................................................................................................................... Question 13 continues on page 10 157 9 1 Marks Question 13 (continued) (b) Explain the relevance of each driver identified in part (a) to your chosen food product. Driver 1: ............................................................................................................... 4 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Driver 2: ............................................................................................................... 4 ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Driver 3: ............................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 13 10 Board of Studies NSW 2004 4 2 004 HIGHER SCHOOL CERTIFIC ATE EXAMINATION 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) Define the term active non-nutrient. 1 ............................................................................................................................... ............................................................................................................................... (b) Give TWO examples of active non-nutrients, and ONE food source for each. 2 Example 1: ............................................................................................................ Food source: ......................................................................................................... Example 2: ............................................................................................................ Food source: ......................................................................................................... (c) Discuss the role of ONE active non-nutrient, identified in part (b), in the diet. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... Question 14 continues on page 12 158 11 3 Marks Question 14 (continued) (d) Contrast nutritionally modified foods with those foods containing active non-nutrients. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 14 12 Board of Studies NSW 2004 4 2 004 HIGHER SCHOOL CERTIFIC ATE EXAMINATION 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) Choose a processed food product. Answer part (a) in relation to this product. Chosen processed food product: .............................................................................. (a) (i) Identify THREE social impacts of the chosen processed food product. 3 Social impact 1: ........................................................................................ ................................................................................................................... Social impact 2: ........................................................................................ ................................................................................................................... Social impact 3: ........................................................................................ ................................................................................................................... (ii) Explain how ONE of these social impacts has affected the community. ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... ................................................................................................................... Question 15 continues on page 14 159 13 3 Marks Question 15 (continued) (b) Evaluate the social impacts of food marketing on the Australian consumer. ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... ............................................................................................................................... End of Question 15 14 Board of Studies NSW 2004 4 2 004 HIGHER SCHOOL CERTIFIC ATE EXAMINATION 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) Outline TWO advantages of a fully automated production system used in the manufacture of food. 2 (b) Describe storage AND distribution systems used in large-scale food manufacturing. Use examples to support your answer. 8 (c) Compare the processing techniques AND equipment of small-scale and large-scale production systems. Use examples to support your answer. 10 OR Question 17 Food Product Development (20 marks) Identify a food product that you have developed to meet a consumer need. Answer parts (a) (c) in relation to this product. (a) Outline the design brief used for the development of your food product. 2 (b) Describe the steps used in the development of your food product. 8 (c) Propose a suitable marketing strategy for your food product. Please turn over 160 15 10 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) Describe the role of community groups, the food industry and government organisations in the promotion of health. OR Question 19 (15 marks) Discuss the role of heredity AND diet in the development of dietary disorders. Contemporary Food Issues Marketplace Question 20 (15 marks) Discuss emerging technologies in food production and their impact on trends in the marketplace. OR Question 21 (15 marks) Discuss ethical and social justice issues arising from ownership concentration and globalisation of the food industry. End of paper 16 Board of Studies NSW 2004

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Additional Info : New South Wales Higher School Certificate Food Technology 2004
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