QCE Food & NutritionPractice Examination 13

This paper covers

• Food science of fats: saturated vs unsaturated fatty acids, fat crystallisation, emulsification, and functional properties in sauce systems
• Nutrition content claims under FSANZ Standard 1.2.7: 'reduced saturated fat' claim conditions and percentage reduction requirements
• Reformulation strategies: partial replacement of cream/butter with canola oil or reduced-fat coconut milk, and impact on sensory properties
• Nutrient Profiling Scoring Criterion (NPSC): calculating V and NPSC score from NIP data for ready meals
• Food safety in ready-meal manufacturing: microbial hazards (Listeria monocytogenes, Bacillus cereus), temperature danger zone, retort sterilisation and modified atmosphere packaging
• Food & Nutrition problem-solving process: defining NCM, investigating food science and nutrition, generating and evaluating solutions, recommending and justifying
• Emulsification in sauce systems: role of lecithin and casein as emulsifiers, oil-in-water emulsion stability, and impact of fat reduction on texture
• Sensory evaluation: hedonic scaling, triangle test, and interpreting consumer panel data for reformulated sauces

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.