1. What the hell does this question mean? We need to find out

2. Explain why computers are used for these control checks Give two examples of a control check that is carried out by computerised equipment during the production of biscuits. What is a control check?

3. Describe one way in which this product may be developed for coeliacs In other words - What can we change in this product to make it suitable for someone who can’t eat gluten? Possible Answers Substitute flour for gluten free flour Use oats, soya flour as an alternative What’s a coeliac?

4. How can this label help consumers who are following a healthy diet option? They can look at the nutritional profile for Fat content  Salt content – less than 6g  High Fibre  Low kcal  DRV Ingredients with low cals etc  Where ingredients came from Possible Answers What is in a healthy diet?

5. The storage instructions for canned soup state: Pour unused soup into a non-metallic container. Store in a cool, dry place. Once opened eat within 2 days. Explain the reasons for this advice. 4 Marks Possible Answers What do the instructions mean and why? Metallic containers affect the taste of food so place in plastic with a lid.  Bacteria like warm moist conditions to grow so place in fridge (cool conditions)  Bacteria need time to grow  so after 2 days food they will have multiplied enough so it may not be safe to eat and may cause food poisoning 

6. Explain why consumers choose to buy takeaway products instead of making the food themselves. Possible Answers Take away products? Lack of skills Lack of time and effort / busy lifestyles make takeaways convenient as instant foods little cooking or preparation needed. Quick and easy Availability of take away foods Convenient for gatherings/special occasions/parties Wide selection of multicultural options available Takeaways may prove cheaper than buying all ingredients needed. less clearing up/washing up

7. Explain why food manufacturers use modified starches. Include two examples in your answer of food products where modified starch may be used. Possible Answers What is in a modified starch? Modified starch are sometimes called smart foods Pre gelatinise - thickens without cooking. Examples: found in processed foods as a filler or to add texture.e.g. Cup a soups, instant desserts –instant whip, table sauces, mayonnaise, pies/ gravies, pizza toppings, pot snacks, some frozen foods, sweeteners.

8. Additional functions for modified starches. In pizza toppings – topping thickens when heated in the oven and will not run off the pizza In pizza toppings – topping thickens when heated in the oven and will not run off the pizza Pre–gelatinised starch is used to thicken instant desserts without heat. Cold liquid such as milk can be added and the dessert will thicken. Sauce/gravy granules – boiling water can be added to thicken without the sauce going lumpy. Sauce/gravy granules – boiling water can be added to thicken without the sauce going lumpy. Modified starch is used as a fat replacer in low fat meals. Modified starches allow sauces to be reheated. This is useful in dishes that are cooked from frozen e.g. lasagne. The noodles in “pot snacks” are pre gelatinised, so boiling water will rehydrate and “cook” them. The noodles in “pot snacks” are pre gelatinised, so boiling water will rehydrate and “cook” them. Modified starch is used in “cup a soups” to improve mouth feel, thicken the drink/soup when the boiling water is added and blends uniformly without lumps. Modified starch is used in “cup a soups” to improve mouth feel, thicken the drink/soup when the boiling water is added and blends uniformly without lumps. Hmm. I see!!!

9. What are the advantages of using the following equipment when preparing and testing food in a test kitchen Possible Answers – depending of course on the equipment shown Consistency of mixture Equal sized pieces Consistency of weight, shape, size Temp/Time can be controlled Individual portions made/cooked What’s a test kitchen?

10. How does information on packaging help consumers who have moral and environmental concerns about how their food is produced? Possible Answers Moral concerns What is in the food – vegetarian, religious concerns How it is produced – organic, red tractor, Environmental Concerns Packaging – recycling, biodegradable Where food comes from - Air miles Moral AND Environmental?

11. Explain why sensory profiles are used when developing cakes in a test kitchen Possible Answers Sensory profiles are for Testing different characteristics eg rating test, ranking test Showing which characteristics are successful and which as less so Showing the effect of changing ingredients physically and nutritionally Manufacturers can find out which ingredients people prefer This is my profile!!

12. Describe ways of adding a quality finish to a batch of small cakes. I always have a quality finish!! Identification of when finish applied : before or after cooking Sugar solution –melt sugar in water – cool- brush on eg lemon drizzle Brush top sprinkle spices e.g. cinnamon, grated zest sprinkled on before cooking, brown sugar for crunchy topping Add decoration e.g. fruits, fresh or crystallised/caramelised sugar, peel etc. Add glace icing e.g. Chelsea buns, iced buns. Piping buttercream, fudge icing, cream Moulding fondant icing Chocolate – melted, grated, curls Dusting with icing sugar

13. What question would you like to see here?