Hazard Analysis and Critical Control Point, Risk Assessment, Food
Hygiene and Control Checks
1. What is HACCP?
2. What is a CCP?
3. What is a Control Check?
4. What is a Quality Control Check?
5. What is meant by Physical Contamination? Give two examples.
6. What is meant by Biological Contamination? Give two examples.
7. What is meant by Chemical Contamination? Give two examples.
8. Explain why some control checks are made by computers.
9. Explain why colour coded equipment is used when preparing beefburgers.
10. What is meant by food contamination?
11. Explain how food contamination can be prevented by the correct use and care
of equipment.
12. Explain how and why food probes are used when cooking and serving savoury
pies.
13. What is the difference between a quality control check and a critical control
check?
14. Describe two different control checks used when making ravioli, at each of the
preparation stages listed below.
•
Choosing raw ingredients
•
Shaping the ravioli
•
Cooking the ravioli
15. What is meant by the term “High Risk Food”?
16. Give three examples of High risk foods.
17. Name four symptoms of food poisoning.
18. What kinds of “bad bacteria” do we need to be concerned about?
19. What four things do bacteria need in order to multiply?
20. What temperature should a fridge be?
21. What temperature should a freezer be?
22. What temperature should a burger be cooked to?
23. What temperature range is the danger zone?
24. What is meant by the term “danger zone”?
Choice of Foods Practise Questions
World-class sporting events attract many people.
Name two different factors that affect the choice of foods made by:
I.
II.
Competitors (2)
Spectators (2)
Explain how you could modify a product to meet the following needs:
1. Meet the cultural needs of customers from other countries (2)
2. Meet the needs of customers with special dietary needs (2)
3. Meet the needs of customers with strong ethical beliefs (2)
4. Meet the needs of customers who are Vegetarian (2)
5. Meet the needs of customers who are concerned about healthy eating (2)
6. Meet the needs of customers with young children (2)
7. Explain how manufacturers could develop food products that are suitable
to meet the nutritional and cultural needs of competitors and spectators at
world-class sporting events. (9)
8. How could you modify a product to offer sensory appeal? (2)
Equipment and the Safe Use of Equipment
1. What are the advantages of using the following equipment when preparing and
cooking food products in a test kitchen
•
Digital Scales
•
A microwave oven
•
A food processor
•
A hand blender
2. Give an example of how each item of equipment shown below is used in the
test kitchen.
Give reasons why the item is used.
Example of use
A grater
Reasons
A steamer
Example of use
Reasons
A hand blender
Example of use
Reasons
3. Making a consistent product is important to food manufacturers. Explain how
the following items of equipment can help to give a consistent food product.
Equipment
Timer
Industrial food mixer
Ravioli maker
How it helps give a consistent product
Food Labelling, Packaging and Date Marking
1. Which packaging material would be most suitable for a cook chill pasta
product? Explain your answer. (3)
2. Explain why the following materials are often used to package food products.
(6)
Paperboard
Polystyrene
Glass
3. Explain why consumers are concerned about the amount of food packaging
used by manufacturers. (4)
4. What information must, by law, be shown on all food packaging? (5)
5. Why do food manufacturers put nutritional labels of food products? (3)
6. How does GDA labelling help customers make healthy choices? (3)
7. Why do food products need to be packaged? (3)
8. How does the following information on food packaging help consumers who
have moral and environmental concerns about how their food is produced?(6)
FREE RANGE, ORGANIC, FAIRTRADE
9. What do the following labels on food packaging mean? (5)
Label
Meaning
10. What is meant by a “Best Before” date? (2)
11. What is meant by a “Use by” date? (2)
Product Finish and Function of Ingredients and Nutritional
Questions
1.
You are developing a pasta product, list the ingredients used and explain the
functions of each ingredient in the product. (in your exam this may be based on your
design idea.)
(6 Marks)
Ingredient used
Function
2. Describe how a quality finish could be added to a pasta product. (2)
3. Describe one way of developing a pasta product to give an appealing, quality
finish. (2)
4. Which ingredient in your pasta product provides fat? (1)
5. Which ingredient in your product contains provides? (1)
6. What happens if people consume too much carbohydrate? (2)
7. What happens if people consume too little carbohydrate? (2)
8. What happens if people consume too much fat? (2)
9. What happens if people consume too little fat? (2)
Sensory Testing
1. Name and describe one method of sensory testing used to find out consumer
preferences for these different types of pasta.
2. Explain why manufacturers use sensory testing.
3. What is meant by the term product specification?
4. Why is it important to evaluate the development of a new design idea against
the product specification?
5. Sensory testing of food products takes place under controlled conditions. Explain
what is meant by controlled conditions.
6. Explain why sensory profiles are used when developing new fillings for ravioli.
7. Describe how to set up a sensory test for three different versions of Lasagne.
8. Explain how you make the test fair.
Standard Components and Production Problems
1. What is meant by the term “standard component”? (2)
2. What are the advantages and disadvantages of using standard components? (6)
Advantages
Disadvantages
1. Complete the chart below to show a standard component that could be used by a
manufacturer.
Product
Pasta Bake
Pizza
Sausage Roll
Lasagne
Standard Component used
2. Problems are found during production checks when manufacturing Lasagne,
give a cause and a possible way to prevent each of the problems.
Problem
Cause
Béchamel Sauce is thin and
runny
A hair was found in a
product
A piece of metal was found
in a product
There was not enough meat
sauce in the product
Rat dropping were found in
the product
High levels of pathogenic
bacteria were found in
samples of the product
How to prevent the problem
Using Computers in Food Production
1. How can manufacturers use computers to gather information about the food
preference? (4)
2. Explain a control check which could be carried out by a computer. (2)
3. Explain why some control checks are made by computers. (3)
4. What is meant by the term CAD? (1)
5. What is meant by the term CAM? (1)
6. Give examples of how CAD and CAM may be used in pasta production. (4)
7. What are the advantages of using a computer to record the results of sensory
testing? (2)
8. What are the advantages and disadvantages of using computers in the design
and manufacture of food products? (5)
9. What is meant by the term “Batch Production”?
10. What is meant by the term “One of Production”?
11. What is meant by the term “Mass Production”?
Food Preservation and Additives
1. How does freezing preserve food?
2. Manufacturers often produce “cook chill” products. Explain what is meant by
a cook chill product. Give examples in your answer.
3. Why is freezing a popular method of food preservation?
4. Why are additives added to food?
5. What are the advantages of using additives in food?
6. What are the disadvantages of using additives in food?
7. Why would food manufacturers look to reduce the amount of additives in their
food products?
8. Give three examples of types of food additives.