QCE Food & NutritionPractice Examination 3

This paper covers

• Food science of carbohydrates: dietary fibre, starch gelatinisation, sugar reduction
• Food science of fats: emulsification, shortening function, fat substitution in baked goods
• FSANZ nutritional standards: health claims, Nutrient Profiling Scoring Criterion (NPSC), Nutrition Information Panels
• Food & Nutrition problem-solving process: NCM definition, food formulation strategies, prototype evaluation
• Maillard browning and caramelisation in reduced-sugar baked goods
• Ingredient functionality: inulin, psyllium husk, oat bran, sugar replacers in muffin development
• Microbial food safety in baked goods: Aw, preservation methods
• Nutrition consumer market analysis: school-age children, school canteen nutrition standards

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.