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    Universiti Teknologi Mara: Final Examination

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    NurLiyana Aliah
    The document is a final exam question paper for a Food Processing course. It consists of 4 questions testing knowledge of various food processing topics like carbonation, withering, aging, tomato juice extraction, sausage making, noodle production, and chocolate processing.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Universiti Teknologi Mara: Final Examination

    Uploaded by

    NurLiyana Aliah
    22 views3 pages
    The document is a final exam question paper for a Food Processing course. It consists of 4 questions testing knowledge of various food processing topics like carbonation, withering, aging, tomato juice extraction, sausage making, noodle production, and chocolate processing.

    Original Title

    FST305

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    © © All Rights Reserved

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    The document is a final exam question paper for a Food Processing course. It consists of 4 questions testing knowledge of various food processing topics like carbonation, withering, aging, tomato juice extraction, sausage making, noodle production, and chocolate processing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views3 pages

    Universiti Teknologi Mara: Final Examination

    Uploaded by

    NurLiyana Aliah
    The document is a final exam question paper for a Food Processing course. It consists of 4 questions testing knowledge of various food processing topics like carbonation, withering, aging, tomato juice extraction, sausage making, noodle production, and chocolate processing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    CONFIDENTIAL AS/DEC 2019/FST305

    UNIVERSITI TEKNOLOGI MARA


    FINAL EXAMINATION

    COURSE FOOD PROCESSING

    COURSE CODE FST305

    EXAMINATION DECEMBER 2019

    TIME 2 HOURS

    INSTRUCTIONS TO CANDIDATES

    1. This question paper consists of four (4) questions.

    2. Answer ALL questions in the Answer Booklet. Start each answer on a new page.

    3. Do not bring any material into the examination room unless permission is given by the
    invigilator.

    4. Please check to make sure that this examination pack consists of:

    i) the Question Paper


    ii) an Answer Booklet - provided by the Faculty

    Answer ALL questions in English.

    DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

    This examination paper consists of 3 printed pages


    © Hak Cipta Universiti Teknologi MARA CONFIDENTIAL
    CONFIDENTIAL 2 AS/DEC 2019/FST305

    QUESTION 1

    a) Describe the following processes:

    i) Carbonation in soft drinks


    ii) Withering in tea
    iii) Aging in beer
    (6 marks)

    b) Suggest two (2) ways to overcome haze formation in the production of beer.
    (4 marks)

    c) Illustrate the production of orange squash.


    (5 marks)

    QUESTION 2

    a) Differentiate between cold break and hot break methods of tomato juice extraction.

    (6 marks)

    b) Determine how homogenization can provide consistency in tomato juice.


    (2 marks)

    c) State two (2) objectives of blanching in the preparation of vegetables prior to canning
    processing.
    (2 marks)

    d) Outline the processing of sausage making.


    (5 marks)

    e) Define restructuring process in processed meat and give an example of its product.

    (3 marks)

    QUESTION 3

    a) State the importance of sodium carbonate in the production of wet noodle.


    (2 marks)

    b) Describe the significance of mixing process in the production of noodle.


    (5 marks)

    © Hak Cipta Universiti Teknologi MARA CONFIDENTIAL


    CONFIDENTIAL 3 AS/DEC 2019/FST305

    c) You are given pineapple pulps containing 10°Brix and 0.2% acidity. Measure the mass
    of raw materials required to produce 1000 kg of pineapple jam. Sugar, citric acid and
    pectin grade of 150 are available. The specifications of jam are given as follows:

    i) Ratio of juice: sugar is 50:50


    ii) TSS of pineapple jam is 65°Brix
    iii) Acidity of pineapple jam is 0.5%
    (8 marks)

    QUESTION 4

    a) Describe three (3) fermentation processes normally used for cocoa beans.
    (6 marks)

    b) Compare between white chocolate and dark chocolate.


    (3 marks)

    c) Determine how packaging can identify a product.


    (3 marks)

    END OF QUESTION PAPER

    © Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

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