QCE Food & NutritionPractice Examination 5

This paper covers

• Food science of carbohydrates: starch gelatinisation, retrogradation, gluten-free starch alternatives (tapioca, rice, potato)
• Functional properties of fats and emulsification in gluten-free baking
• Sensory evaluation methodology: hedonic scaling, ranking tests, triangle tests, descriptive analysis panels
• Nutrition Information Panels (NIPs): reading, comparing and calculating per-serve and per-100g values
• Nutrient Profiling Scoring Criterion (NPSC): baseline points, V-points, NPSC category determination
• FSANZ Standards 1.2.7 and 1.2.8: nutrition content claims and health claims on gluten-free products
• Gluten-free food science: xanthan gum as a hydrocolloid, role in dough rheology and texture simulation
• Maillard browning and caramelisation in flatbread crust development
• Defining Nutrition Consumer Markets (NCMs): physiological and lifestyle needs of people with coeliac disease
• Food & Nutrition problem-solving process: define, research, generate, develop, evaluate, recommend
• Microbial food safety and water activity in gluten-free flatbreads
• Fat crystallisation and solid fat index in relation to mouthfeel and texture
• Unit 3 food safety principles: microbial hazards, foodborne illness, preservation methods in food development contexts
• Unit 4 prototype testing, iterative development, and evidence-based recommendation aligned to NCM criteria

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.