unit 2 exam

Question 1

what does ‘food system’ mean?

Answer 1

the journey food takes from paddock to plate
-a complex series of activities that enables food to move from farm to consumer and includes the growing, harvesting, processing, transporting, manufacturing, consuming, disposing and recycling of food-

Question 2

identify the components of Australia’s food system in order

Answer 2

food production - primary production
food processing and manufacturing
food retailing and marketing
food consumption
disposal and recycling of food

Question 3

what is food production (primary production)?

Answer 3

Involves agriculture, horticulture, pastoral and fisheries sectors.
Grows a wide range of plants and animals on a large scale for human consumption.

Question 4

what is food processing and manufacturing?

Answer 4

Processing: Turns raw products into ingredients — e.g. olives into olive oil, wheat into flour.
Manufacturing: Creates value-added foods — e.g. precooked rice, frozen meals, canned soup, baby food.
Packaging: Keeps processed food safe, contained and clearly labelled for sale.

Question 5

what is food retailing and marketing?

Answer 5

Retail: Families buy food at supermarkets, fresh food markets, farmers’ markets, butchers, fishmongers, specialty stores, Asian grocers, convenience and local stores.

Question 6

what is food consumption?

Answer 6

*At Home: Meals can be cooked from scratch, prepared using meal kits, or ordered through online meal delivery services.
*Commercial Settings: Food is also consumed in places like school cafeterias, restaurants, cafes and takeaway outlets.
*Technology: Smartphones and supermarket apps offer easy access to recipes, meal ideas and online shopping. QR codes let consumers view digital menus, order and pay directly from their phone.

Question 7

what is disposal and recycling of food?

Answer 7

*Household Waste: Almost half of household waste is organic food waste — e.g. vegetable peelings from meal prep. This waste can be composted or used in worm farms for home gardens.
*Food Rescue: Donating surplus food from manufacturers, supermarkets and restaurants helps keep food out of landfill. Foodbank, FareShare, OzHarvest and Second Bite distribute rescued food to people facing food insecurity.
*Innovative Technology: Printable food ink sensors in packaging can detect spoilage gases, helping suppliers redirect food before it expires.
*Apps: Food rescue apps like Too Good To Go and Bring Me Home let consumers buy surplus meals at discounted prices.
*Food Citizenship: Many consumers prioritise minimal or recyclable packaging to reduce landfill waste and support environmental sustainability.

Question 8

what is food security?

Answer 8

when all people, at all times, have physical, social, and economic access to sufficient, safe and nutritious food that meets their food preferences and their dietary needs for an active and healthy life

Question 9

what is food sovereignty?

Answer 9

Challenges the control of the food system and food supply by large corporations, and returns the decision-making to farmers and individuals who produce and consume food, in order to ensure that it is produced ethically and sustainably

Question 10

how does food security and food sovereignty relate?

Answer 10

Both are about fair access to food—food security focuses on having enough food, while food sovereignty focuses on people controlling how their food is produced and distributed.

Question 11

How are consumer trends influencing the food industry?

Answer 11

Consumers want healthier, convenient, and environmentally friendly options, so the food industry is creating more plant-based, organic, and sustainable products.

Question 12

What consumer trends are impacting food security and food sovereignty?

Answer 12

Trends like choosing local and seasonal foods support food sovereignty, but demand for imported or processed foods can reduce food security.

Question 13

What are some current issues and influences in Australian food industry sectors?

Answer 13

Issues include climate change, high production costs, and labour shortages, while influences include consumer demand for healthy, local, and sustainable foods.

Question 14

Examples of primary food production industries

Answer 14

*Grains
*Oilseeds
*Sugar
*Dairy
*Livestock
*Fisheries production

Question 15

Trends influencing primary food production

Answer 15

Trends like sustainable farming, organic produce, and using new technology (like drones and sensors) are influencing how food is grown and produced.

Question 16

what is food citizenship?

Answer 16

involves individuals participating in, and making informed choices about issues such as sustainability, ethics or health in any stage of the food system

Question 17

how does food citizenship relate with food sovereignty and food security?

Answer 17

it’s about people making responsible choices and being involved in the food system. When people act as food citizens—by supporting local farmers or reducing waste—they help improve both food sovereignty (control over food systems) and food security (access to enough safe, nutritious food).

Question 18

what is a prototype?

Answer 18

a sample product or trial model of the product idea that was outlined in the design brief

Question 19

What is the purpose of a company creating a design brief for product development?

Answer 19

Design brief – a statement or outline
of the new product – clearly defines the
aims and intentions of the new product. It provides directions for the product
development teams.

Question 20

What are the specifications of the design brief?

Answer 20

Specifications serve as guidelines for the design team, ensuring products meet consumer needs and economic viability. Constraints, such as company policy limiting production types, reliance on existing equipment, compliance with legislative requirements, and time restrictions for product launch, can pose challenges

Question 21

What are some design process steps you would need to follow to develop a new product?

Answer 21

evalution of product
evaluation of production process
evaluation of economic viability
evaluation of marketing campaign

Question 22

What are some marketing strategies companies could use to launch their new food product?

Answer 22

• What is the product and who is the target market?
• What price can it be marketed at to make a profit for the company but still be acceptable to the target market?
• Where is the best place or location to sell the product so that it is accessible to the target market?
• What is the best way to promote the product so that it is widely recognized by consumers?

Question 23

What properties are evaluated in a sensory analysis?

Answer 23

appearance
aroma
flavor
texture
noise?

Question 24

What are examples of quantitative sensory tests?

Answer 24

weight
size
color
volume
viscosity
nutrition/chemical analysis

Question 25

What are examples of qualitative sensory tests? Why are they used? E.g. preference test

Answer 25

preference test difference test profiling tests taste test

Question 26

Why are food labels important?

Answer 26

they carry info that helps people make informed choices about the food they select to purchase

Question 27

what is FSANZ?

Answer 27

food standards Australia new Zealand is a partnership between the federal commonwealth, new Zealand, state and territory governments to develop and implement uniform food standards

Question 28

What is FSANZ role in food safety governance?

Answer 28

makes food safety laws and standards to keep Australia’s food supply safe and consistent.

Question 29

What government is responsible for the food act?

Answer 29

in Victoria, the department of health and human services food safety unit is responsible for the food act

Question 30

What are the state and local government roles in responding to food contamination incidents?

Answer 30

State and local governments investigate food safety problems, recall unsafe food, and inspect businesses to stop the spread of contamination.

Question 31

list 2 mandatory food labelling requirements and why they need to be included on a food label

Answer 31

use and storage- provides info about the storage and use of the product necessary to protect the health of consumers (e.g. refrigerate after opening) country of origin- identifies where the food was made and/or produced or packaged

Question 32

What is the purpose of a food industry safety program?

Answer 32

The purpose is to make sure food businesses follow safety rules to protect consumers from illness or contamination.

Question 33

what does HACCP stand for?

Answer 33

Hazard analysis critical control points

Question 34

how can a HACCP program reduce food poisoning and food contamination in Australia?

Answer 34

A HACCP program reduces food poisoning by finding and controlling risks in food production, making sure food stays safe from farm to plate.

Question 35

What are corrective actions and preventative actions that restaurants can put in place to prevent contamination?

Answer 35

Preventative actions include cleaning equipment, storing food safely, and checking temperatures. Corrective actions include throwing out contaminated food and fixing problems that caused the issue.

Question 36

what are the 3 methods of heat transfer?

Answer 36

conduction convection radiation

Question 37

describe conduction+e.gs where it can occur in a recipe

Answer 37

Cooking food by direct heat Heat moves from one particle to another by collision pan on a stove top

Question 38

describe convection+e.gs where it can occur in a recipe

Answer 38

Transfer or heat in liquids and air which is brought about when molecules move from a warmer area to a cooler area boiling water

Question 39

describe radiation +e.gs where it can occur in a recipe

Answer 39

Heat is transferred through energy waves (electromagnetic radiation) Food is not in direct contact with heat source microwave ovens

Question 40

what is gelatinization? +e.gs

Answer 40

The process that occurs when starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel cornstarch thickening gravy making a bechamel sauce

Question 41

what is aeration? +e.gs

Answer 41

the process of incorporating air into food products to increase the volume and create a light airy texture using yeast in bread baking powder/soda in cakes

Question 42

what is coagulation? +e.gs

Answer 42

A form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of hear or the addition of acids adding acids to milk-> liquid milk -> cheese including an acid (vinegar) in water assists in coagulation when poaching an egg

Question 43

what is denaturation? +e.gs

Answer 43

The permanent structural change of the protein molecules in food marinated meat

Question 44

what is maillard reaction? +e.gs

Answer 44

When a protein and sugar or starch are present in the same mixture and dry heat is applied during baking, creating a golden-brown crust and a wide range of aromas biscuits muffins

Question 45

Understand the physical changes that occur to food (protein, starch, sugars, oils)

Answer 45

Proteins – change when heated (coagulate), like eggs solidifying when cooked. Starch – swells and thickens with heat and liquid (gelatinisation), like in sauces or custard. Sugars – melt and brown when heated (caramelisation), adding colour and flavour. Oils/fats – melt when heated and can make foods crisp when fried.

Question 46

Discuss how factors such as time and money can impact on someone's ability to plan meals in the home

Answer 46

Limited time or money can make people choose fast or cheap foods instead of healthy, home-cooked meals.

Question 47

How can a family who values health and sustainability integrate that into their meal planning and preparation?

Answer 47

They can buy local produce, cook from scratch, reduce food waste, and choose nutritious, eco-friendly ingredients.

Question 48

What is the difference between a food allergy and a food intolerance?

Answer 48

A food allergy is an immune reaction that can be serious, while a food intolerance causes discomfort but isn’t life-threatening.

Question 49

What are some environmental considerations you need to think about when planning and making decisions about food choices?

Answer 49

Choose local, seasonal foods, reduce food waste, use less packaging, and eat more plant-based meals.

Question 50

What are some health considerations you need to think about when preparing food for people who consider health important?

Answer 50

Think about using less salt, sugar, and fat, and include plenty of fruits, vegetables, wholegrains, and lean proteins.

Question 51

Understand ways to effectively plan meals in the home

Answer 51

Plan meals by making a shopping list, checking what ingredients you already have, choosing balanced meals, and preparing food in advance.

Question 52

What are some benefits that result from planning, managing, and preparing food in the home? Provide examples. e.g. How can meal planning be an economic benefit. e.g. How can cooking together be a social benefit.

Answer 52

Economic: Meal planning saves money by buying only what’s needed and avoiding takeaway. Health: Home-cooked meals are healthier with controlled ingredients and portions. Social: Cooking together improves family bonds and social skills. Time: Preparing meals ahead saves time during busy days. Skills: Cooking at home improves food skills and confidence

Question 53

Understand how factors of time and money can impact on meal planning. Provide examples of budget friendly strategies.

Answer 53

Time: Quick meals like stir-fries or sandwiches help when busy. Money: Budget-friendly strategies include buying seasonal produce, using cheaper proteins (eggs, beans, tuna), cooking from scratch, and freezing leftovers.

Question 54

Understand of the value of health and sustainability can be considered when planning a meal for the family. Provide examples.

Answer 54

Health: Include vegetables, fruits, grains, protein, and healthy fats. Sustainability: Use local, seasonal produce and reduce meat or processed foods. Waste reduction: Use all ingredients, e.g., make stock from vegetable scraps.