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YR12 FOOD TECH > HSC multiple choice Qs 2020/19/18 > Flashcards

HSC multiple choice Qs 2020/19/18 Flashcards

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Gourmet Food flashcards
1
Q

A food manufacturing company operating in many countries would be best classified as a:

A

Multinational

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2
Q

Which sector of the Australian food industry is significantly affected by severe drought?

A

Agriculture and fisheries

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3
Q

What are the ‘four Ps’ of a food marketing plan

A

Product / Price / Place and Promotion

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4
Q 
Which of the following is an example of a food where its production involves pasteurisation 
= cheese
= fresh seafood
= savoury biscuits 
= frozen cauliflower
A

Cheese

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5
Q

An example of a community group that promotes health in Australian society is:

A

Meals on Wheels.

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6
Q 
Which is the most significant benefit of using organic farming systems:
= less landfill
= cleaner waterways
= reduced cost to the consumer
= reduced cost to the manufacturer
A

Cleaner waterways

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7
Q 
Which is an example of unethical food advertising?
= Bundle pricing
= A celebrity endorsement
= Exaggerated nutritional claim
= Marketing through cross-promotion
A

Exaggerated nutritional claim

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8
Q

A food company is considering introducing a line extension to their fresh pasta range. Where would this be represented in a SWOT analysis?

A

Opportunity

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9
Q 
Which of the following is a result of enzymatic activity?
= Fruit becoming over-ripe
= Mould developing in jam
= Flour infested by weevils
= Savoury biscuits becoming stale
A

Fruit becoming overripe

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10
Q

Virtual supermarkets enable consumers to purchase grocery items by scanning barcodes with their smartphones.
What is this an example of

A

Emerging technology

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11
Q 
At which step of the food product development process would a beverage company conduct a sensory evaluation?
= Market research
= Feasibility study
= Testing product prototype
= Production process development
A

Testing product prototype

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12
Q

In many religions, people abstain from certain foods and have specific periods of fasting. What is this an example of:

A

Traditional and cultural practices

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13
Q

Product specifications for the development of a new food product are an essential component of the design brief because they:

A

provide the guidelines within which the developer must work.

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14
Q

A food company is looking to extend their beverage line by producing a fermented probiotic drink. What is the intended target market

A

a specific group of consumers

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15
Q 
Which combination of medical conditions is most significantly related to cardiovascular disease?
= Atherosclerosis and stroke
= Type 2 diabetes and anaemia
= Diverticulitis and osteoporosis
= Hypertension and dental caries
A

Atherosclerosis and stroke

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16
Q

A multi-pack of canned vegetables has been boxed and shrink-wrapped for distribution is an example of:

A

tertiary packaging

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17
Q

Which food additive is used by manufacturers to reduce moisture loss in foods

A

Humectants

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18
Q

Which piece of equipment would a commercial manufacturer use to remove pulp from orange juice

A

Centrifuge

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19
Q

Which sector of the Australian food industry sells packaged frozen pizza

A

Food retail

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20
Q

An ice-cream manufacturer develops a lactose-free variety of their most popular ice cream.
Which type of food product development is this an example of:

A

Line extension

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21
Q

An elderly person who consumes a low fibre diet is at risk of developing which dietary disorder?

A

Diverticulitis

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22
Q

A food product developer creates a single-serve, ready-to-heat meal.

Which is the most likely driver to have led to the creation of this food

A

Societal changes

23
Q

In which step of food product development does the packaging design occur?

A

Product specifications

24
Q

A food manufacturer is conducting a SWOT analysis after a competitor releases a ‘me too’ of one of its products.

In the SWOT analysis, the ‘me too’ product is considered

A

Threat

25
Q

A company wishes to ensure the consistency and safety of its products throughout production.

An example of a quality management system they might use to achieve this is

A

HACCP

26
Q

One short-term benefit of using ecologically sustainable production methods is :

A

reduced carbon emissions

27
Q

Which food additive ensures the free flow of powdered product

A

Anti-caking agent

28
Q

Which pricing structure involves selling a new product at a similar price to that of existing products

A

Competitive pricing

29
Q

List career opportunities available in the food processing and manufacturing sector of the Australian food industry

A

Graphic designer, market researcher, food production line worker

30
Q

A government initiative promoting health to Australians is

A

Australian Guide to Healthy Eating.

31
Q

How are vegetables processed to deactivate enzymes prior to freezing?

A

Blanched

32
Q

Raw materials used in food manufacture primarily undergo quality control to ensure that they
= minimise waste.
= are cost-effective.
= comply with standard specifications.
= comply with work health and safety regulations

A

Comply with standard specifications

33
Q

What diet-related disorders has the highest economic cost in Australia?

A

Cardiovascular disease

34
Q

Omega 3 oils may be used as a

A

Nutritional supplement

35
Q

In large factories, bulk dry ingredients are stored in a:

A

Silo

36
Q

What is the effect on dried herbs of long-term exposure to light?

A

Discolouration

37
Q

Australian researchers have recently developed a new variety of plum which can reduce cholesterol levels within 30 minutes.

Which compound in the plum is most likely to deliver this health benefit?

A

Phytochemicals

38
Q

What is the first step of the food product development process

A

Idea generation

39
Q

A food company is considering an emerging technology to improve the shelf life of a product.

This is an example of:

A

Research and development

40
Q

In which of the following are BOTH factors economic costs most likely to be associated with malnutrition

= Decreased taxes and change in diet
= Increased medical costs and loss of income
= Increased absenteeism at work and weight loss
= Decreased health insurances and limited mobility

A

Increased medical costs and loss of income

41
Q

What is the most suitable level of operation for an independently-owned beachside cafe

A

Small business

42
Q

Which system is used to package UHT milk?

A

Aseptic packaging

43
Q

A soft-drink company packages its drinks with bottle tops that give consumers the chance to win a free product.

This is an example of:

A

A promotional program

Part of the 4 P’s of marketing

44
Q

Pre-packaged cauliflower rice is an example of a new food product in the marketplace.

ConvenienceWhat is a driver for this type of food product development

A

Convenience

45
Q

Which of the following is an independent, not-for-profit, community-based organisation that promotes the health and wellbeing of all Australians?

A

Nutrition Australia

46
Q

Vegans are at risk of malnutrition if their diet is lacking in:

A

Vitamin B12, iron and sodium

47
Q

In order to prevent neural tube defects in infants, pregnant women are recommended to increase their intake of:

A

Folate

48
Q

The distribution system for supplying online groceries includes both:

A

order processing and inventory control

49
Q

A stall-holder at a produce market only uses ingredients sourced from within a 50 km radius

What are the reasons for sourcing ingredients in this way:

A

Supporting local employment and reducing environmental impact

50
Q

Who authorises the registration of a food safety program and allows a food business to open?

A

Local council

51
Q

In general, which drink is the best option for athletes to use to rehydrate?

A

Water

52
Q

A tubular heat exchanger is used to cook:

A

Chutneys and sauces.

53
Q 
Which product is more likely to be the cause of an anaphylactic reaction?
= Gluten and milk
= seafood and sesame seeds
= shellfish and phytochemicals
= peanuts and red food colouring
A

Seafood and sesame seeds

YR12 FOOD TECH (11 decks)

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