CSSA Food Tech 2011 (1 Viewer)

[littlej123]

Everybody ready? any major areas?

 

[cpwincess19]

Oh my gosh i have cafs 20 minutes after the food tech exam is over
But yeah I think I'm ready , just need to go over everything once again & I need better ways of remembering 'feasability studies' etc
I WANT TO KEEP MY NUMBER 1 RANK !!!
How about you ?

 

[littlej123]

oh that sucks, yeah i need to keep my rank too! im hating remembering all the factors influencing fpd and stuff though! oh well im just doing practice papers.

 

[cpwincess19]

Yeah it does suck
I need to go over food product development etc toooo
Yeah I've been doing many past cssa trial papers and hsc papers and there's one question that just completely screws me over !!!
Can you see if you know what to talk about ? Do you know what to write for this ???
The question is : part of the 'FOOD MANUFACTURE' topic :

Select a FRESH FOODthat can be preserved using TWO different methods
FOOD : _________________________________________
a) Identify TWO causes of foods spoilage of this food
i) ___________________________________________
ii) ___________________________________________

b) Describe ONE main principle used in EACH of the two preservation processes that can be applid to the chosen food
i) __________________________________________
ii) __________________________________________

For the question above ^ I'm thinking , what if we talked about fresh milk ?
With the two preservation methods being - UHT (ultra high temperature pasteurisation) & regular pasteurisation ?
I'm really confused

Do you know what other example you could use for a FRESH food - so not including salami etc ... ?
Thanks xx

 

[littlej123]

maybe tomatoes, like canning or chilling? exclusion of air and addition of chemicals and control of temperature.

 

[cpwincess19]

hmmm that could work . Thanks and good luck for tomorrow !
I'm really stressed out now