ATAR Notes: Forum
Archived Discussion => Technology => 2013 => Exam Discussion => Victoria => Food and Technology => Topic started by: Thorny1503 on November 15, 2013, 05:37:05 pm
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How did you guys find the exam?
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Oops, just accidentally made a discussion thread too, haha.
I thought it was very long. All the questions were do-able, but I think today's paper was more difficult than the 2011 and 2012 ones. I also thought the choice of extended response was interesting.
Am I also right to think there was no defining food spoilage/food poisoning question as per usual and nothing on purposes of packaging? And I can't remember there being a question on micro encapsulation either..
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I thought the short answer questions were very good, their structure would have enabled more knowledgeable students to explain things in depth. It was nothing new, same sort of stuff as seen in the previous food tech exams. One thing that got me though was the mc question about the structure of that grain thing, I studied that in unit 1&2, and ended up taking a wild guess, I think I picked B. I put a lot of effort into food tech over the past two years, and felt as if all of that effort really paid off, I think I might have dropped 8 marks, which is fairly good in my books ;D
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Oops, just accidentally made a discussion thread too, haha.
I thought it was very long. All the questions were do-able, but I think today's paper was more difficult than the 2011 and 2012 ones. I also thought the choice of extended response was interesting.
Am I also right to think there was no defining food spoilage/food poisoning question as per usual and nothing on purposes of packaging? And I can't remember there being a question on micro encapsulation either..
I was disappointed about that, because I studied a lot regarding new technologies, and also the packaging purposes, oh well.
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Yeah I was really hoping the extended response would be about emerging technologies. I really love a good bit of micro encapsulation and membrane technology. I liked the short answer about high pressure processing though 8)
The multi choice about the grain threw me a bit too. I ended up trying to use process of elimination with the nutrients in starch to work out the answer. I have a feeling that I put C but I can't remember.
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What did you guys put for the primary processing of milk question? I never studied the primary processing of milk and took a wild guess; milking of the cows and pasteurization.....
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What did you guys put for the primary processing of milk question? I never studied the primary processing of milk and took a wild guess; milking of the cows and pasteurization.....
Yeah that's right! Pretty good guess haha! 8)
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Are you joking
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Are you joking
Wasn't it secondary processing? Oh fcuk don't tell me I read the question wrong...
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Wasn't it secondary processing? Oh fcuk don't tell me I read the question wrong...
Omg stop it :(
Sarcasm is extremely difficult to pick up over the Internet
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Omg stop it :(
Sarcasm is extremely difficult to pick up over the Internet
Nooo LOL I'm not being sarcastic :c because I wrote pasteurisation and homogenisation for my answers - but that's for SECONDARY processing but if it was asking for PRIMARY processing then I'm fked and read the question wrong..
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Oh Jesus now I'm getting confused, I can't even remember what the question said anymore
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Oh well, I'm getting a copy of the exam on Monday, I'll be able to check for certain then. I'm paranoid that I lost quite a few marks on misreading and misinterpreting the questions now :(
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I'm about 99% sure it said primary processing of milk. I said
1. Collection of milk from cows
2. Analysis of milk for butter fat and micro organism content.
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tbh i'm glad i didn't study much because the questions where doable but it was sure a looooong exam..
CAN I GET AN AMEN UP IN THIS JOINT?!
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Nooo LOL I'm not being sarcastic :c because I wrote pasteurisation and homogenisation for my answers - but that's for SECONDARY processing but if it was asking for PRIMARY processing then I'm fked and read the question wrong..
And pasteurisation is primary processing because it kills dangerous micro organisms
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And pasteurisation is primary processing because it kills dangerous micro organisms
Are you sure? Im hoping you're correct because I wrote pasteurisation :)
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100% positive, the attachment is from Food Solutions.
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Omg thankyou so much ily xoxox
I got super worried because I thought all milk had to be pasteurised before sale to kill the micro organisms; after I finished the exam I went to speak to my teacher (because I guessed) and she told me it was a secondary process, so I got a bit confused...
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Omg thankyou so much ily xoxox
I got super worried because I thought all milk had to be pasteurised before sale to kill the micro organisms; after I finished the exam I went to speak to my teacher (because I guessed) and she told me it was a secondary process, so I got a bit confused...
Well the definition of primary processing is about making foods safe to eat so pasteurisation removes any dangerous micro organisms in milk. In Australia, milk cannot be sold unless it is pasteurised as FSANZ outlines in the Food Standards Code.
Secondary processing of milk would be like making milk into cheese, as the definition of secondary processing is talking about mixing the primary processed food with other ingredients to make it into a food product.
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How did you guys find the exam?
I felt that it was very long for the time we were given. The ten marker was reasonable, even though I forgot to mention the sensory properties of the vegetables -_-
Some questions were very straightforward and clearly outlined what was needed, others were very vague. What did everyone get for the physical properties of oil? I just said that it was golden in colour and had an oily texture? ???
Also, the viscosity test name, and the genetic modification for corn/rice/wheat?
Otherwise, mostly good!
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Well the definition of primary processing is about making foods safe to eat so pasteurisation removes any dangerous micro organisms in milk. In Australia, milk cannot be sold unless it is pasteurised as FSANZ outlines in the Food Standards Code.
Secondary processing of milk would be like making milk into cheese, as the definition of secondary processing is talking about mixing the primary processed food with other ingredients to make it into a food product.
Yeah thats what I thought, I didn't want to correct my teacher though haha
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I felt that it was very long for the time we were given. The ten marker was reasonable, even though I forgot to mention the sensory properties of the vegetables -_-
Some questions were very straightforward and clearly outlined what was needed, others were very vague. What did everyone get for the physical properties of oil? I just said that it was golden in colour and had an oily texture? ???
Also, the viscosity test name, and the genetic modification for corn/rice/wheat?
Otherwise, mostly good!
Good point about some being very vague, glad I wasn't the only one who felt the same way! For physical properties of oil, I got that it comes in liquid form and has low viscosity.
For viscosity test name I guessed it as quantitative testing because I couldn't remember studying an actual test that measured viscosity. And I wrote about golden rice for the genetic modification of cereals if that's what you mean by the genetic modification for corn/rice/wheat?
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And I wrote about golden rice for the genetic modification of cereals if that's what you mean by the genetic modification for corn/rice/wheat?
Oh yep, I made it up and guessed that corn could be modified to be able to grow in different climates or temperatures. Not sure how correct that is though!
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Oh yep, I made it up and guessed that corn could be modified to be able to grow in different climates or temperatures. Not sure how correct that is though!
Me too! :-) I got that answer from my textbook!