QCE Food & NutritionPractice Examination 7

This paper covers

• Texture-modified food science for dysphagia management
• Starch gelatinisation and thickening agents in hospital food service
• Energy density strategies using fats and carbohydrates
• Emulsification and fat functional properties in modified-texture foods
• IDDSI framework and texture classification
• Nutrition consumer market analysis for hospitalised patients with dysphagia
• Food & Nutrition problem-solving process applied to clinical food development
• FSANZ labelling, NIP construction and NPSC scoring
• Microbial food safety in high-risk institutional food preparation
• Sensory profiling and palatability in texture-modified meals
• Maillard browning and caramelisation in processed components
• Fat crystallisation and its role in energy-dense food systems

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.