Food Product Development: SQA National 5 Health and Food Technology Area 2 quiz quiz

The job the ingredient does in a recipe because of how it behaves

The price of the ingredient in the shop

The country the ingredient comes from

The colour of the ingredient when raw

Binding

Aeration

Shortening

Gelatinisation

Fat coating flour to give a crumbly texture

Starch browning under dry heat

Starch grains swelling and bursting in hot liquid to thicken it

Air being trapped to make a product rise

Aeration

Thickening

Emulsification

Shortening

Consumer demand and lifestyle

The day of the week it is made

The first letter of the brand name

The colour of the factory

Products with more saturated fat and sugar

Lower-fat, lower-sugar, lower-salt and higher-fibre products

Products with no nutritional labelling

Larger portion sizes only

The recipe card

The sales receipt

The specification

The delivery note

Launch, then identify a need, then write a specification

Make prototypes, then identify a need, then test

Test, then write a specification, then identify a need

Identify a need, write a specification, then generate ideas

To check the product meets the specification and appeals to consumers

To increase the price as much as possible

To use up spare ingredients

To skip the specification stage

Only the sense of taste

Sight, smell, taste, touch and hearing

Only sight and smell

Only a thermometer

A preference test

A ranking test

A discrimination test (such as a triangle test)

A rating profile

Letting tasters discuss their answers together

Serving samples at different temperatures

Telling tasters which sample is the new recipe

Using identical samples coded with random numbers

Protecting and preserving the food

Increasing the food's saturated fat

Removing the need for a use-by date

Making the food heavier to lift

The manufacturer's favourite recipe

Name, ingredients, weight and a use-by or best-before date

A discount code only

The factory worker's name

It makes food taste better

It always lowers the cost of food

Much of it becomes waste that ends up in landfill

It adds vitamins to the food

Adding more layers of plastic wrapping

Using a material that never breaks down

Removing all labelling

Using recyclable, reusable or biodegradable materials