QCE Food & NutritionPractice Examination 1

This paper covers

• Food science of fats — fatty acid structure, saturated vs unsaturated, LDL implications
• Fat replacers and partial fat substitution in biscuit manufacture
• Functional properties of fats in baked goods — shortening, aeration, mouthfeel, flakiness
• Starch gelatinisation and its role in biscuit texture
• Maillard browning and caramelisation in biscuit development
• Emulsification — mechanism, lecithin/DATEM as emulsifiers in reduced-fat systems
• FSANZ Nutrition Information Panel (NIP) — per 100 g and per serve calculations
• Nutrient Profiling Scoring Criterion (NPSC) — scoring and health-claim eligibility
• Food labelling compliance — reduced-fat claims, Australian Consumer Law
• Food & Nutrition problem-solving process — define NCM, research, generate options, evaluate, recommend
• Nutrition consumer market (NCM) analysis — adults 50+, elevated LDL, physiological and lifestyle needs
• Sensory profiling and prototype evaluation in food product development
• Microbial food safety and water activity considerations in biscuit formulation

Students are permitted to bring into the examination the materials normally allowed for this subject. Answer all questions in the spaces provided.

This is an ATARMAxxing practice paper. It is not an official examination and is not affiliated with, endorsed by, or produced by the VCAA, NESA or the QCAA.