premock correction

Question 1

benefits of fibre

Answer 1

helps prevent bowel disorder ex. constipation
- gives feeling of fullness because it gives you slow release of energy.
- speeds up peristalsis which aids digestion.

Question 2

name a sensory analysis test used to determine a preferred product

Answer 2

paired preference test

Question 3

describe two different uses of sensory analysis in the food industry

Answer 3

developing new products

do the consumers recognize the difference from a modified product.

compare own brand products to branded products.

Question 4

what is modified atmospheric packaging?

Answer 4

the amount of carbon dioxide, nitrogen and oxygen is modified to slow down the growth of bacteria and extend the shelf life ex. lettuce.

Question 5

what is biodegradable packaging?

Answer 5

it breaks down into raw materials of nature ex. cardboard, better for environment.

Question 6

identify three different items of nutritional information that is included in pre packaged food.

Answer 6

nutrients per 100g
energy value
nutritive additives used RDA.

Question 7

state two advantages of using flexible films as packaging materials

Answer 7

• relatively inexpensive
• very lightweight
• fits closely to shape of food.

Question 8

name one initiative implemented to reduce the impact of excess packaging on the world.

Answer 8

plastic bag levy/ recycling schemes,

Question 9

name two commercial methods of freezing.

Answer 9

flow freezing - peas
blast freezing - fruit and vegetables

Question 10

name parts of yeast cell

Answer 10

vacuole
nucleus
cytoplasm

Question 11

pesticides

Answer 11

crops sprayed with insecticides herbicides and fungicides, water contaminated with run offs from sprayed crops - respiratory problems

Question 12

metal residues

Answer 12

transfer to food from soil or water and water pipes.
lead used to seal food cans, cooking equipment humans consume contaminated food

stomach cramps
damage to kidney and liver

Question 13

HAACP

Answer 13

• eliminates potential hazard
• workers focus on food safety
• legal requirements for safety are fulfilled

Question 14

meat proteins

Answer 14

myosin actin globulin
collagen , elastin, gelatine

Question 15

effects of cooking on protein

Answer 15

protein coagulates causing fibre to shrink, collagen is converted to gelatine.

maillard reaction - amino acids and sugars on meat surface, improves flavour.