QCE Food & NutritionPractice Examination 19

This paper covers

• Modified starch as fat replacer in reduced-calorie salad dressing
• Emulsion stability and emulsification principles
• Starch gelatinisation and functional properties
• Fat structure and functions in food systems
• Nutrition Information Panel analysis and NPSC scoring
• Food solution development for specific nutrition consumer markets
• Food safety and preservation principles
• Problem-solving process applied to food product development
• Ingredient substitution and sensory profiling
• FSANZ labelling and nutritional standards compliance

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.