1.
State what is meant by a raw material specification. [1]
JD SCIENCE
Raw materials and food technology
Answer all questions. Show working. Answers are in a separate file on the Worksheets page — do not look at them until you have finished.
2.
State what is meant by functional properties of proteins. [1]
3.
State what is meant by functional properties of starch. [1]
4.
State what is meant by an emulsion. [1]
5.
State what is meant by a new product development brief. [1]
6.
State what is meant by sensory analysis. [1]
7.
State what is meant by fortification. [1]
8.
State what is meant by a substitute ingredient. [1]
9.
State what is meant by process capability. [1]
10.
State what is meant by sustainability of ingredients. [1]
11.
Pat is asked about a raw material specification in a Pearson Food Sciences paper.
(a) Describe a raw material specification. [2]
(b) Explain why a raw material specification is important in this topic. [3]
12.
Pat is asked about functional properties of proteins in a Pearson Food Sciences paper.
(a) Describe functional properties of proteins. [2]
(b) Explain why functional properties of proteins is important in this topic. [3]
13.
Pat is asked about functional properties of starch in a Pearson Food Sciences paper.
(a) Describe functional properties of starch. [2]
(b) Explain why functional properties of starch is important in this topic. [3]
14.
Pat is asked about an emulsion in a Pearson Food Sciences paper.
(a) Describe an emulsion. [2]
(b) Explain why an emulsion is important in this topic. [3]
15.
Pat is asked about a new product development brief in a Pearson Food Sciences paper.
(a) Describe a new product development brief. [2]
(b) Explain why a new product development brief is important in this topic. [3]
16.
Pat is asked about sensory analysis in a Pearson Food Sciences paper.
(a) Describe sensory analysis. [2]
(b) Explain why sensory analysis is important in this topic. [3]
17.
A recipe uses 80 g sugar in 400 g mix. Percentage sugar? [3]
18.
Scale a recipe from 5 kg to 12.5 kg. Scale factor? [3]
19.
A 30 g serving has 6 g protein. Percentage protein? [3]
20.
NPD trial: 8 of 40 testers prefer the new recipe. Percentage? [3]
21.
Fill target 250 g ± 5 g. Is 243 g in spec? [3]
22.
Yield 18 kg from 20 kg mix. Percentage yield? [3]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
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) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
27.
Compare a raw material specification with an emulsion. [4]
28.
Compare functional properties of proteins with a new product development brief. [4]
29.
Compare functional properties of starch with sensory analysis. [4]
30.
Compare an emulsion with fortification. [4]
31.
Apply your knowledge of fortification to this situation: legal for some foods [3]
32.
Apply your knowledge of a substitute ingredient to this situation: may change function [3]