One of the main responsibilities of the state government in food safety is to

Approve all food safety auditors

What is a food additive?

Chemicals added to foods to keep them fresh, colours and anti-caking agents

A design brief is important in the process of product development as it...

Defines the aims and intentions of a new product and its specifications

The information that must appear on a food label include

The food additives contained in the product

Why are some food products required to include mandatory warnings on their labels?

Ensure consumers are aware of what allergies may be present

The best way to develop skills and knowledge in food preparation is to

Help a more experienced cook to prepare a meal

One way of adapting a recipe to increase the amount of fibre it contains is to

Include legumes and pulses eg chickpeas in a casserole

Overall role of the Federal Government in ensuring a safe food supply for all Australians

Resposibility to ensure a safe food supply for all consumers in Aus.

Mandatory warning statements are….

Prescribed statements that must include on the label using the exact words

The three main areas of responsibility of the Department of Agriculture and Water Resources?

Imported food inspections, exports from Aus, boader protection

What is the meaning of the term ‘seasonal food’?

Food thats produced at the time of year when it's at peak and plentiful

Why is a ‘best before’ OR ‘use by’ date included on a food label?

To inform consumers when the food is in best condition for consumption

Which of the following are some of the main responsibilities of FSANZ.

Conduct research, develop code of practice, food standards, food recall

What is this a picture of

The Australian Guide to Healthy Eating

What is the purpose of a food product recall?

Ensures food that poses a health/safety risk is removed from distribution

A constraint is something

You must abide by/ must take into account

Food Standards Australia New Zealand

What are organoleptic properties?

The sensory properties of food, aroma, appearance, flavour & texture

The following 4 strategies should be followed when..

Setting up a tasting panel to compare food products

This is an example of what type of test

Facial Hedonic Descriptors / preference test

The term mouthfeel refers to

The way food feels against the skin on inside of the mouth

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Unit 2 Food Studies Exam Revision 2023

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Questions 40

Answers

1
One of the main responsibilities of the state government in food safety is to
Issue permits for community markets
Approve all food safety auditors
Inspect all food premises annually
Develop and update the Food Standards Code.
2
What is a food additive?
Chemicals added to foods to keep them fresh
colours and anti-caking agents
Anything added to a food product
Salt and pepper
3
Strategies developed to enable family members to prepare meals in a limited time frame are.
Supermarket recipe magazines
Online ordering
Pre-made products which make cooking meals quicker e.g. curry sauce
All of above
4
A design brief is important in the process of product development as it...
Includes series of steps a company will take to develop a new product
Defines the aims and intentions of a new product and its specifications
Identifies the process to be used when developing a new product
Provides a statement that defines the criteria for evaluation
5
Hedonic descriptors are used because it's a simple technique for measuring food preferences.
False
True
6
Info that can be obtained by conducting market research when designing a new food product is
Demogrpahics of consumers including info about: lifestyle, work, family lif
Demographics of consumers including info about: gender, age, socioeconomic
All of the above
New trends on society such as demand for foods that provide health benefit
7
What is the third stage of a food system:
processing
consumption
distribution
production
8
The information that must appear on a food label include
A barcode
The amount of carbon emissions produced during manufacture
Serving suggestions
The food additives contained in the product
9
Why are some food products required to include mandatory warnings on their labels?
So consumers know how to cook it, to ensure they don't get sick
So the label looks like it has lots of info on it
To ensure consumers are aware of useby/best before dates
Ensure consumers are aware of what allergies may be present
10
When we taste food, we usually concentrate on the four basic tastes. What are these?
Bitter, cheesy, milky, salty
Fruity, beery, meaty, sweet
Sweet, salty, bitter, sour
Salty, vinegary, mustardy, savoury
11
Researches now say there is a fifth taste called… what
Umami / savoury
Organoleptic
Burnt / charcoal
Aroma
12
The best way to develop skills and knowledge in food preparation is to
Watch a cooking program eg MAsterchef & try to make it on your own
Help a more experienced cook to prepare a meal
Find a recipe on the internet that you have not made before & make
Follow instructions on a commercially prepared cake mix
13
One way of adapting a recipe to increase the amount of fibre it contains is to
Peel veg thinly before unsing them in stir-fry
Use brown sugar when making cakes rather than white sugar
Include legumes and pulses eg chickpeas in a casserole
Use long-grain rice when making risotto over Arborio rice
14
Overall role of the Federal Government in ensuring a safe food supply for all Australians
Monitor all food businesses to ensure comply with the Health Acts
Resposibility to ensure a safe food supply for all consumers in Aus.
To consult with the WHO in food safety
Implement/enforce all food legislation & develop. of food safety programs
15
Mandatory warning statements are….
Prescribed actions to be taken if you fall ill after eating a food item
Warning statements that tell you if theres nuts in a product
Prescribed statements that must include on the label using the exact words
Part of HACCP system that tells you what the critical control points are
16
Analysis that involves sensory tests that are used to rate the sensory properties of food.
Qualitative analysis
Quantitative analysis
17
Analysis that involves scientific tests used to measure the physical features of food products
Qualitative analysis
Quantitative analysis
18
Coeliac disease is what?
A rice issue
A gluten intolerance
A nut allergy
A lactose intolerance
19
How do we detect the aroma of food?
A
C
B
D
20
Criteria for evaluation come from...
The design process
The design brief
Who knows
The questions from the text
21
The three main areas of responsibility of the Department of Agriculture and Water Resources?
D
Animal protection, water inspection
Maintaining upkeep of quarantine bins
Imported food inspections, exports from Aus, boader protection
22
What is the meaning of the term ‘seasonal food’?
Fruit eg strawberries that are produced locally & transported long distance
Food thats produced at the time of year when it's at peak and plentiful
Fruit and veg that are produced during spring when they are fresh and ripe
Veg (Avocado) from tropical regions sent to other states when out of season
23
Why is a ‘best before’ OR ‘use by’ date included on a food label?
Warn consumers not to eat food after the best before date
To inform consumers when the food is in best condition for consumption
To reduce the amount salmonella cases
So the label looks like it has lots of info on it
24
Which is a private label product?
Dettol wipes
Pringles
Cadbury favourites
Coles homebrand chocolate
25
Cooking methods which are clasified as dry methods include:
roasting, baking, frying
frying, stewing, blanching
microwaving, grilling
poaching, air-frying, boiling
26
A consideration is something you…
Need to consider, think about
Must stay clear of
Must abide by
Must include in your design
27
Which of the following are some of the main responsibilities of FSANZ.
Conduct research, develop code of practice, food standards, food recall
Imported food inspection, exports from Aus, boarder protection
Monitor food labelling requirements, food handling, make new food additives
Examine stages of production to identify hazards, monitor critical control
28
What is this a picture of
Go for 2 and 5 Plate Diagram
The Australian Guide to Healthy Eating
The 5 Food groups
The Healthy Eating Pyramid
29
What is the purpose of a food product recall?
To identify any potential food hazards in a food safety program
It enables food manufacturers to produce food products in a hygienic enviro
Ensures food that poses a health/safety risk is removed from distribution
It will ensure that 'closure orders' are enforced
30
A constraint is something
You must consider
You must abide by/ must take into account
You must keep clear of
You must not follow
31
FSANZ stands for...
Food Supplies Australia New Zealand
Food Standards Australia New Zealand
Food Safety Australia New Zealand
Federal Security Australia New Zealand
32
What are organoleptic properties?
How long it takes your brain to recieve signals from your nose to smell
The way the organs react to foods when ingested
The sensory properties of food, aroma, appearance, flavour & texture
how the body absorbs nutrients during digestion
33
The following 4 strategies should be followed when..
Writing criteria for evaluation
Deciding which quantitative analysis should be carried out
Setting up a tasting panel to compare food products
Writing a design brief
34
This is an example of what type of test
Triangle test / difference test
Two out of five test / difference test
Star diagram / profiling test
Facial Hedonic Descriptors / preference test
35
Lactose intolerance involves..
Eggs
Dairy
Wheat
Gluten
36
The term mouthfeel refers to
The tastebuds on your tongue
The way food feels against the skin on inside of the mouth
How hot the food is when it is in your mouth
How the food feels when it touches your lips
37
Water has a neutral pH, while vinegar has a pH of 2.9, making it acidic
False
True
38
Why do Australians like buying 'private label products'?
Because it is recyclable
Because it is more affordable
Because it is better for the environment
Because it is a premium product
39
The AGTHE is a useful tool for families when planning meals. It promotes health and well-being.
True
False
40
Strategies a family could use to reduce the amount of fat in recipes and meals prepared at home
Avoid snacks high in sugar and fat eg donuts
Use low fat yoghurt instead of cream in soups and desserts
All of the above
Avoid frying/roasting as these add fat. Grill instead

Unit 2 Food Studies Exam Revision 2023 Flashcards | StudBud