Food Technology and Production

Question 1:
Diagram 1 shows foods that have been processed through three different methods.

(a) Write down the food processing methods, P, Q and R, in Diagram 1. [3 marks]

(b) What happens to the water content in the food that has been processed through method P? [1 mark]

(c) The food is heated at 121 ^oC during the process in method Q.
What is the purpose of the heating? [1 mark]

(d) Fresh milk is heated for 30 minutes in method R.
What is the temperature used? [1 mark]

Answer:
(a)
P: Dehydration
Q: Canning
R: Pasteurisation

(b) Water is removed from the food.

(c) To kill the microorganisms in the food.

(d) 63 ^oC

Question 2:
Diagram 2.1 shows a food label of fruit juice that has been processed through a method of food processing according to the Food Regulations 1985.

Diagram 2.1

(a) Name the preservative added into the fruit juice in Diagram 2.1. [1 mark]

(b) What information is not shown on the food label in Diagram 2.1 as required by the Food Regulations 1985? [1 mark]

(c) Name the food processing method in Diagram 2.1. [1 mark]

(d) Besides fruit juice, state another drink that can be processed by the method in 2(c). [1 mark]

(e) Based on Diagram 2.2, state the temperature and heating duration during the food processing method in 2(c). [1 mark]

Diagram 2.2

Answer:
(a) Benzoic acid.

(b) Net weight / Volume of liquid.

(c) Pasteurization

(d) Milk

(e)
Temperature: 63 ^oC
Heating duration: 30 minutes
OR
Temperature: 72 ^oC
Heating duration: 15 seconds

Food Technology and Production

6.3.2 Practising Critical and Analytical Thinking when Selecting Processed Food (Structured Questions)

6.3.1 The Methods and Substances Used in Food Technology (Structured Questions)