tailieunhanh - 2005 Health and Food Technology Higher Finalised Marking Instructions

The climate in south Western Australia is predominately Mediterranean and as a result the winter rainfall provides for grass growth in the months of June through to November. However, there is a resulting shortfall in grass growth for the remaining months of the year which must be addressed. This is particularly significant for dairy farming as the grass growth is not adequate to feed a cow for her entire lactation. Alternatives such as irrigated pasture are limited due to competition for scarce urban water supplies and the increasing energy costs of pumping water. In addition, irrigated. | SCOTTISH QUALIFICATIONS Authority 2005 Health and Food Technology Higher Finalised Marking Instructions These Marking Instructions have been prepared by Examination Teams for use by SQA Appointed Markers when marking External Course Assessments. 2005 Higher Home Economics Health and Food Technology Section A -Short Response Questions Question Response Marking Guidelines 1 Name two food products which are fortified. Bread Margarine Some breakfast cereals cereal bars Baby foods Fruit juices Vegetarian products Yoghurt Milk Flour Slimming products Sports drinks Meal replacements 1 mark 2 x V mark 2 Name two methods of sensory testing. Preference test Scoring test Ranking test Discrimination test Paired comparison test Triangle test difference test Duo-trio test Rating test 1 mark 2 x V mark Page 2 3 Give two sources of Vitamin D. Liver Fish liver oils Oily fish eg herring pilchards sardines Egg Margarine butter Milk dairy products Cheese Dairy foods Sunlight Fortified breakfast cereals bread 1 mark 2 x V mark 4 Give two sources of Non Starch Polysaccharide NSP . Whole grain cereals eg wheat rice oats Bran Wholewheat bread Wholewheat pasta Wholewheat breakfast cereals eg Weetabix Wholewheat crispbreads Fruit Vegetables Pulses Baked potato 1 mark 2 x V mark 5 Explain what happens during the fermentation process in bread making. When yeast is given the right conditions it will break down sugars to produce alcohol and carbon dioxide Yeast reacts with sugar in the dough to produce CO2 which makes the bread rise Sugar in flour is converted to glucose which helps yeast to produce CO2 which causes the bread mixture to rise The dough rises CO2 being produced by the budding activity of the yeast Alcohol is produced as by-product of fermentation 1 mark for correct response Page