QCE Food & NutritionPractice Examination 17

This paper covers

• Smoke point and fatty acid composition of frying oils
• Trans fat formation and partial hydrogenation
• Lipid oxidation and oil degradation mechanisms in commercial frying
• Functional properties of fats in deep-frying systems
• Maillard reaction and caramelisation in fried foods
• Food science of lipids: saturation, unsaturation, and structural properties
• FSANZ nutritional labelling and NIP compliance
• Nutrient Profiling Scoring Criterion (NPSC) application and calculation
• Food and Nutrition problem-solving process (Units 3 and 4)
• Nutrition consumer market (NCM) definition and needs analysis
• Food product development and ingredient substitution strategies
• Food safety and quality in commercial frying operations

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.