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Food technology Exam with complete solutions
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Food technology Exam with complete solutions
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Food technology Exam with completesolutions
Explain the role of additives in manufactured food - Correct Answers --preserve
flavour/colour or enhance its taste and appearance of processed food e.g. beeswax is
used as a glazing agent to coat apples to improve appearance
-Improve quality or stability of food
-Preserve food - extend shelf life
-Examples: anti-caking agent, bulking agents, colourings, firming/stabilising agents,
emulsifiers, foaming, raising agents, sweeteners, thickeners
name 2 types of food additives and give examples - Correct Answers -anti-caking
agents - stops ingredients rom becoming lumpy- example gravy
glazing agent- improves appearance and can protect food e.g. apples coated in beewax
to impove skin
What is percentage of labelling on packaged processed food? - Correct Answers -
Percentage of food raw ingredients included
% of raw ingredients in food
Which feature of a food product is monitored by critical control points in a HACCP
system? - Correct Answers -food safety and biological, chemical, and physical hazards
in production processes that can cause the finished product to be unsafe
Define HACCP system - Correct Answers -Definition: A system that requires businesses
to assess the risks in making their food products and take any action to ensure the
safety of the food.
Example the function of the HACCP system - Correct Answers -The HACCP is a
system is a type of quality management
- requires the food manufacturer of producer to look at every stage of production, and
identify any hazards including mainly the growth of food poisoning bacteria.
- The point at which a hazard poses a high risk should be noted and reported. These
are called critical control points and steps should be taken to prevent, remove or reduce
the hazard. Hazards can be biological, chemical and physical.
Why are vegetables blanched before freezing? - Correct Answers -To stop enzymatic
activity that decays vegetables. These enzymes can survive freezing temperatures and
, continue the decaying process even though the food is frozen. Pre-treating the food in
boiling water or steam kills off the enzymes.
Quality assurance is a system of ensuring that standards are set. Activities will vary
according to organisations but may include the following: - Correct Answers -Customer
feedback procedures
Use of HACCP
Secret shoppers in food service and catering
Explain the levels of production in food manufacture and give examples - Correct
Answers -Mass production e.g. smiths crisps
one off production e.g. green australia day ketchup bottle
batch processing e.g. melting moment biscuits - specilised
continuous production - arnolds buiscuts
Discuss the diferences between food product equiptment used in domestic and
industrial settings - Correct Answers -- varies in size and shape
- needs to be: strong, reliable, easily cleaned non-reactive, energy
What are the important factors to consider in the distribution of manufactured food
products? - Correct Answers -Packaging must protect the product from physical &
mechanical damage.
-this can occur when loads are subjected to rail shunting or when loads are dropped
excess moisture also causes irreversible damage, therefore packaging needs to be
designed to withstand this
Packaging - size, weight, special needs to keep preserved e.g. freezer truck
Distributing route
What is quality assurance? - Correct Answers -Quality control - conducting tests to
check the standards of raw materials or products before, during or after production.
What are oxygen scavenger sachets used in packaging? - Correct Answers -are added
to enclosed packaging to help remove or decrease the level of oxygen in the package.
They are used to help maintain product safety and extend shelf life. e.g Iron powder
How and why are food additives identified on food labels? - Correct Answers -How -
Food additives are identified via code numbers due to their sometimes long and
complex names
Why-
Allergies
Some people may choose to avoid certain food additives
The principals of food preservation are to control: - Correct Answers -Water availability
Addition of chemicals
Temperature
The pH level, or level of acidity
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