Q1 What are the stages in the production of wheat? Growing, transporting, Processing, Storing and Delivering. Q2 What does a food technologist do? Studies the biological, chemical and microbiological content of food. Q3 What does an environmental health officer do? Ensures that the food we eat is of good quality and is safe to eat. Q4 Give three reasons why food products are tested during development. Ans1wer: To prevent poor quality. To identify and correct issues. To prevent the sale of contaminated products.
Q5 Give three reasons why the food industry is regulated. To protect the health and safety of the public and people working in the food industry. To ensure the welfare of animals. To protect the environment. Q6 What is meant by germination rate? The number of seeds that germinate divided by the number of seeds sown. Q7 What is dry mass? The mass of the crop, dried until the mass is constant. Q8 What conditions are needed for wheat growth? Water, nutrients, optimum ph.
Q9 What features do commercial crop varieties of wheat have? They produce maximum yield for the climate that they are grown in. Good nutritional quality. Resistant to disease. Q10 What chemicals may be used by farmers to increase crop yield? Insecticides Fungicides Herbicides Fertilisers Q11 What is the benefit of using insecticides? They prevent damage to the crop from insect pests. Q12 What are the risks associated with the use of insecticides? Toxic to humans and other organisms. They become concentrated along food chains. Residues can be left on foods.
Q13 Give a benefit and risk associated with the use of fungicides. Benefit prevents the growth of fungi on the crop. Risk Can be toxic. Q14 What are the benefits and risks associated with the use of herbicides? Benefit slow the growth of weeds which compete for light, water and nutrients. Risk can be harmful to humans and residues may be left on food. Q15 What are the benefits of using fertilisers? They release nutrients quickly into the soil. This increases the growth and yield of the crop. Q16 What are the risks associated with the use of fertilisers? They can wash into streams and rivers which then become enriched with nutrients (eutrophication). This can lead to less oxygen in the water causing organisms to die.
Q17 What is the difference between inorganic and organic farming? Inorganic farming uses chemicals to get maximum growth/yield. Organic farming uses natural pests, organic fertilisers and removes weeds using mechanical methods. Q18 What features do cattle breeds for milk production have? Produce large volumes of milk. Can live for a long time. Produce high quality milk, even on poor land. Less muscular. Resistant to disease. Q19 What is the difference between the treatments to produce pasteurised and UHT milk? Pasteurised milk is heated to 72 C for 15 seconds. UHT milk is heated to 135 C for 2 seconds. Q20 What is the resazurin test used for? The colour change can be used to determine the freshness of milk. If a lot of bacteria are present then the dye changes from blue to colourless.
Q21 What does good animal husbandry involve? Good nutrition. Good hygiene and health. Preventing/controlling disease. Good living environment. Q22 What are the stages in artificial insemination? Selection of animals. Collection of sperm. Storage of sperm. Timing of sperm insertion. Q23 What is selective breeding? Mating only the animals with particular desirable characteristics. Q24 Why can selective breeding improve productivity? The offspring should inherit the desirable characteristics from the parents.
Q25 Higher Give examples of factors that can affect the costs of wheat production. Soil preparation Spraying Application of fertilisers Harvesting Weather poor weather can reduce yields Q26 Higher In the resazurin test, what causes the dye to change colour? The respiration of the bacteria in the milk. Q27 Higher How is the timing of fertilisation controlled accurately? Using hormones. Q28 Higher Why is the timing of fertilisation controlled? To ensure that an egg is fertilised.