Cambridge Checkpoints VCE Food and Technology 2003/04

Erscheinungsjahr 2003
ISBN: 978-0-521-53831-2
Verlag: Cambridge University Press

Buch, Englisch, 128 Seiten, Format (B × H): 152 mm x 226 mm, Gewicht: 262 g

Reihe: Cambridge Checkpoints

Checkpoints VCE Food and Technology is a complete exam preparation handbook for VCE Unit 3 and Unit 4 Food and Technology students. Features of this edition include: - past exam questions; - revision questions arranged by area of study; - fully-worked suggested solutions. - concise summaries of topic areas A thorough and contemporary study aid for VCE Food and Technology, Checkpoints VCE Food and Technology, 2003 provides students with the tools for exam success.

Autoren/Hrsg.

Heath, Glenis

McKenzie, Heather

Tully, Laurel

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction; Strategies for success; Preparation before the examination; Working with a study group; Eating for top performance; During the examination; Examination terminology; 1. Creating new food products; Influences on food product development; Types of product development; The process of product development; Analysis of a new food product; Sample examination questions; 2. Packaging and labelling; Functions of packaging; Packaging systems, Food labelling; Sample examination questions; 3. Food marketing; Marketing; Marketing fundamentals; Market segmentation, Promoting and advertising food products; Sample examination questions; 4. Modified food products; Modified food products; Functional foods; Physical, sensory and chemical properties of modified foods; Working with modified foods; Tools and equipment for using modified foods; Meal solutions and home meal replacements; Sample examination questions; 5 Innovations in food technology; Genetic engineering; Irradiation; Sample examination questions; 6 Processing of food components; Primary and secondary processing; Ingredients in food products; Sample examination questions; 7. Food preparation and processing; Food Processing methods; Cook-chill; Cook-freeze and Sous-vide methods of food processing; Preservation; Sample examination questions; 8. Food production systems; Reasons for food processing; Sequencing forcommercial production; Continuous processing and batch systems; Environmental considerations in food production, Sample examination questions; 9. Food production controls; Government responsibilities; Food safety regulations/HACCP; Health and safety in food production, Sample examination questions; 10 Answers.