Revision - there are answers and pupils have to guess the question.

1. 1. ______________________________________________(2 marks)
• Growth
• Repair
2. _______________________________________________(1 mark)
• Moisture
3. ______________________________________________(2 marks)
Foods that must be stored in a refrigerator between 0-5°C for up to a
maximum of 5 days. This process extends shelf life for a short period
only.
4._____________________________________________________
________________________________________________(3 marks)
They put labels on packaging, which may give dietary advice. Many are
now using the traffic light system which gives a clear indication of what
is in the product. They show portion size recommended on packaging.
They put special claims on packaging clearly.
5._____________________________________________________
________________________________________________(5 marks)
Workers should wear clean and sometimes disposable overalls. Their nails
should be short and clean to prevent build up of dirt and bacteria. Hands
should always be washed with antibacterial wash and hot water before
handling food. A hat or hairnet should be worn to cover hair along with
shoe covers, beard covers and disposable gloves. All jewellery and nail
varnish should be removed. If the worker has a cut it should be covered
with a blue plaster. They should ensure they do not touch hair, nose,
mouth, ears, before handling food.
6._____________________________________________________
________________________________________________(4 marks)
The main way is to ensure the all staff have been trained. The fridges
should all have working thermometers to ensure the correct temperature
remains between 0-5oC. It is important the temperature remain here so
that it prevents bacterial growth. The fridges should be fitted with
alarms so if the temperature is interrupted (e.g. power cuts) staff are

2. alerted. Staff should ensure they keep the doors shut when not in use.
The fridges shouldn’t be over packed as this will raise the temperature of
the fridge.
7. ______________________________________________(2 marks)
They are important to ensure consistency of product and making sure
that all products are the same. They ensure products are a high quality.
They ensure the product is made to specification.
8._____________________________________________________
________________________________________________(3 marks)
They are used to compare different design ideas. They identify consumer
preferences. They can be used to compare certain products to other
manufacturers or brands. They identify market trends. They could be
used to improve products taste, texture, aroma or appearance. It is used
to develop new products.
9. ______________________________________________(2 marks)
When this ingredient is added, the starch grains absorb the liquid in the
pan and swell. Eventually these grains burst which causes the sauce to
thicken. Gelatinisation takes place.
10. ____________________________________________________
________________________________________________(3 marks)
They use CAM because it causes less human error and is more reliable. It
is cheaper than employing extra staff in the long term. There is greater
accuracy when using a computer. It is quicker and more consistent. It can
be carried out when humans are not present 24/7.