Food product development: SQA Higher Health and Food Technology Area 4 quiz quiz

It sets the aim and constraints, such as the target group, cost and nutritional targets

It lists the final sales figures for the product

It is the legal label that goes on the finished pack

It is the sensory test carried out on the prototype

Launch, testing, brief, concept generation, evaluation

Brief and research, concept generation, prototype, testing, evaluation, launch

Concept generation, launch, brief, prototype, testing

Testing, launch, evaluation, brief, concept generation

The finished product is packaged and sold in shops

Bacteria are tested for in the prototype

A range of product ideas is generated and screened against the brief

The product is given its use-by date

A one-to-one in-depth interview

A small focus-group discussion

Observing a single shopper in detail

A survey or questionnaire given to many consumers

How much tasters like a product, often on a rating scale

The exact bacterial count in the product

The cost of the product per portion

The country where the product was made

To make the test take as long as possible

So the results are reliable, using coded samples, separate booths and water between samples

To make sure tasters know which sample is which

So no nutritional analysis is needed

Adding too much salt to a recipe

Heating food above 75 degrees Celsius

The transfer of harmful bacteria from one food (often raw meat) to another, often ready-to-eat food

Cooling food quickly before refrigerating it

Light, oxygen, salt and acid

Sugar, fat, fibre and vitamins

Cold, dryness, packaging and time

Warmth, moisture, food and time

About 5 to 63 degrees Celsius

About minus 18 to 0 degrees Celsius

About 80 to 100 degrees Celsius

About 100 to 200 degrees Celsius

Below 5 degrees Celsius

Above 75 degrees Celsius

Exactly 37 degrees Celsius

Around 20 degrees Celsius

Storing raw meat on the top shelf above other foods

Keeping the fridge at room temperature to save energy

Storing raw meat at the bottom, below and away from ready-to-eat foods

Mixing raw and cooked foods on the same plate

They remove the available moisture (water) that bacteria need to grow

They raise the temperature of the food into the danger zone

They add extra bacteria to crowd out the harmful ones

They make the food brown and caramelised

Lactobacillus and yeast only

Salmonella, E. coli, campylobacter and listeria

Only viruses, never bacteria

Plant stanols and probiotics

The assignment is unrelated to product development

The assignment only tests food safety and nothing else

The assignment replaces the question paper entirely

The assignment mirrors it: respond to a brief, research, develop and test a product, and evaluate it

It checks the product meets the original aim and shows what to improve before launch

It is the first stage, done before any research

It removes the need to test the product at all

It is only about choosing the packaging colour