2014 Notes from the Marking Centre – Food Technology
Introduction
This document has been produced for the teachers and candidates of the Stage 6 Food Technology course. It contains comments on candidate responses to particular parts of the 2014 Higher School Certificate examination, highlighting candidates’ strengths and indicating where they need to improve.
This document should be read along with:
- the Food Technology Stage 6 Syllabus
- the 2014 Higher School Certificate Food Technology examination
- the marking guidelines
- Advice for HSC students about examinations
- other support documents developed by the Board of Studies, Teaching and Educational Standards NSW to assist in the teaching and learning of Food Technology in Stage 6.
Section II
Question 21
Candidates showed strength in these areas:
- using correct terminology to convey information, particularly in regard to the type of mechanisation and level of operation, for example ‘multinational’ (part a)
- supporting their response with examples (part a)
- demonstrating understanding of environmental factors (part b)
- making a judgement on the impact of the organisation on the environment (part b).
Candidates need to improve in the following areas:
- addressing all components of the question (parts a and b)
- understanding what is meant by the term evaluate (part b).
Question 22
Candidates showed strength in the following areas:
- demonstrating understanding of the types of food product development (part a)
- providing general characteristics and features of testing for their chosen product (part bii)
- identifying and justifying place and distribution strategies (part c).
Candidates need to improve in the following areas:
- explaining how idea generation and screening influenced the development of their chosen product (part bi).
Question 23
Candidates showed strength in the following areas:- identifying a range of causes of food spoilage and deterioration, such as enzymatic and microbial activity (part a)
- explaining food preservation processes (part b).
Candidates need to improve in the following areas:
- using correct terminology
- linking the preservation process to the restriction of moisture (part b).
Question 24
Candidates showed strength in the following areas:
- demonstrating an understanding of both health food and fast food promotion
- providing a range of promotional strategies.
Candidates need to improve in the following areas:
- using current industry terminology
- focusing on and providing a comparison.
Question 25
Candidates showed strength in the following areas:
- addressing the question from different perspectives, such as safety of the food product, convenience for the consumer, environmental aspects
- explaining the requirements of a vending machine for the sale of apples, such as atmospheric control to prevent over-ripening and support cushioning for the release of the apple from the machine
- using course-specific terminology.
Candidates need to improve in the following areas:
- consideration of both the apple and the vending machine components of the question.
Question 26
Candidates showed strength in the following areas:
- demonstrating understanding of allergies and intolerances (part a)
- describing a number of economic costs associated with food allergies and intolerances, such as the burden on the public health sector and private insurance (part b).
Candidates need to improve in the following areas:
- using course-specific terminology.
Question 27
Candidates showed strength in the following areas:
- outlining the functions of packaging in relation to the demonstrated product (part a)
- making a judgement on the extent to which current legislative requirements are met (part b)
- providing a range of legislative requirements for food labelling (part b)
- demonstrating knowledge of current developments in packaging designed to extend the shelf life of products (part c).
Candidates need to improve in the following areas:
- using relevant food technology examples
- addressing each component of the question
- making a judgement about the success of the packaging in extending the shelf life of the product (part c).
Question 28
Candidates showed strength in the following areas:
- using appropriate terminology and relevant examples
- knowing about the drivers of food product development
- linking the drivers of food product development to the nutritional status of Australians
- acknowledging the negative effects that developed products which are high in sugar, fat and salt, have on nutritional status
- demonstrating knowledge of nutrition and nutritional disorders.
Candidates need to improve in the following areas:
- using course-specific terminology
- responding to the term analyse.
NSW Government