1.
State what is meant by a raw material specification.
[1 mark]
- agreed quality, safety and legal limits
JD SCIENCE
Raw materials and food technology
Indicative marking points. Award marks for equivalent scientific or mathematical wording. Do not issue this sheet with the student worksheet.
2.
State what is meant by functional properties of proteins.
[1 mark]
- foaming, gelling, emulsifying
3.
State what is meant by functional properties of starch.
[1 mark]
- gelatinisation and retrogradation
4.
State what is meant by an emulsion.
[1 mark]
- immiscible liquids with an emulsifier
5.
State what is meant by a new product development brief.
[1 mark]
- target consumer, cost, claims, process
6.
State what is meant by sensory analysis.
[1 mark]
- taste, smell, texture, appearance
7.
State what is meant by fortification.
[1 mark]
- adding nutrients
8.
State what is meant by a substitute ingredient.
[1 mark]
- used for cost, allergy or nutrition
9.
State what is meant by process capability.
[1 mark]
- can the line hit the spec consistently
10.
State what is meant by sustainability of ingredients.
[1 mark]
- water, land, food miles, seasonality
11.
Pat is asked about a raw material specification in a Pearson Food Sciences paper.
(a) [2 marks]
- on the COA
(b) [3 marks]
- reject if out of spec
12.
Pat is asked about functional properties of proteins in a Pearson Food Sciences paper.
(a) [2 marks]
- egg, milk, soya
(b) [3 marks]
- affected by heat and pH
13.
Pat is asked about functional properties of starch in a Pearson Food Sciences paper.
(a) [2 marks]
- sauces and bakery
(b) [3 marks]
- temperature control
14.
Pat is asked about an emulsion in a Pearson Food Sciences paper.
(a) [2 marks]
- mayonnaise, milk
(b) [3 marks]
- can split if abused
15.
Pat is asked about a new product development brief in a Pearson Food Sciences paper.
(a) [2 marks]
- PO2 of Food Sciences
(b) [3 marks]
- sensory and shelf-life
16.
Pat is asked about sensory analysis in a Pearson Food Sciences paper.
(a) [2 marks]
- triangle tests, hedonic scales
(b) [3 marks]
- bias control
17.
A recipe uses 80 g sugar in 400 g mix. Percentage sugar?
[3 marks]
- Final answer: 20%
18.
Scale a recipe from 5 kg to 12.5 kg. Scale factor?
[3 marks]
- Final answer: 2.5
19.
A 30 g serving has 6 g protein. Percentage protein?
[3 marks]
- Final answer: 20%
20.
NPD trial: 8 of 40 testers prefer the new recipe. Percentage?
[3 marks]
- Final answer: 20%
21.
Fill target 250 g ± 5 g. Is 243 g in spec?
[3 marks]
- Final answer: no
22.
Yield 18 kg from 20 kg mix. Percentage yield?
[3 marks]
- Final answer: 90%
23.
Pat carries out a T-Level occupational task on food raw materials and technology. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: the factor being investigated
- Dependent: the measured result or quality check
(b) [2 marks]
- follow the SOP and keep other variables constant
- so the test is fair / only one variable is changed
(c) [2 marks]
- not recording the batch/lot number or operator ID
24.
Pat carries out writing or following an SOP for food raw materials and technology. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: a step in the method
- Dependent: whether the acceptance criteria are met
(b) [2 marks]
- same calibrated instrument
- so the test is fair / only one variable is changed
(c) [2 marks]
- skipping a verification check
25.
Pat carries out a COSHH / risk-assessment review for food raw materials and technology. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: hazard
- Dependent: control measure effectiveness
(b) [2 marks]
- same PPE and waste route
- so the test is fair / only one variable is changed
(c) [2 marks]
- using expired reagents or the wrong waste stream
26.
Pat carries out data review in a LIMS or quality log for food raw materials and technology. This is a typical Pearson required-practical style question.
(a) [2 marks]
- Independent: sample ID
- Dependent: result vs specification
(b) [2 marks]
- same calculation method
- so the test is fair / only one variable is changed
(c) [2 marks]
- transcription error between the instrument and the LIMS
27.
Compare a raw material specification with an emulsion.
[4 marks]
- agreed quality, safety and legal limits
- immiscible liquids with an emulsifier
- state one workplace implication
28.
Compare functional properties of proteins with a new product development brief.
[4 marks]
- foaming, gelling, emulsifying
- target consumer, cost, claims, process
- state one workplace implication
29.
Compare functional properties of starch with sensory analysis.
[4 marks]
- gelatinisation and retrogradation
- taste, smell, texture, appearance
- state one workplace implication
30.
Compare an emulsion with fortification.
[4 marks]
- immiscible liquids with an emulsifier
- adding nutrients
- state one workplace implication
31.
Apply your knowledge of fortification to this situation: legal for some foods
[3 marks]
- legal for some foods
32.
Apply your knowledge of a substitute ingredient to this situation: may change function
[3 marks]
- may change function