Food Trends and Product Development

What is the role of research at an early stage of the project

• It is used to create a recipe
• It defines which ingredients need to be used and how much the product will cost
• It identifies the needs and wants of the target market. 
• It explains scientific principles

Why is the design of the package so important?

• Consumers see the package on the shelf so it influences them to purchase.
• It is expensive
• It needs to look pretty
• Packaging design is fun

Why is evaluation throughout the product development process essential?

• It saves money
• It makes sure that the product meets the requirements of the design brief and target market 
• Evaluation keeps people in employment
• It is part of the design process

Which is NOT a reasons for preserving food?

• Prevent wastage

• Maintain its nutritive value and make food preparation easier and quicker

• To increase the price of a product

Which of the following is a chemical preservative?

• Potassium nitrate
• Potassium acid
• Sodium bicarbonate
• Nitric bicarbonate

Sugar and salt are examples of preservatives

• True
• False

What is the role of a food stylist?

• To present food so it looks attractive in a photograph

• To photograph food

• To dress food in minature costumes

• To make food look good

What can you do to make brown coloured food look more attractive?

• Dye it a different colour

• Put it under coloured lights

• Add some brightly coloured garnishes such as chopped herbs, chillies or a lemon wedge

• Avoid brown food for food photographs

Which of the following ingredients could be added to a plain biscuit to increase the amount of fibre?

• Wholemeal flour

• Brown sugar

• Dried fruit

• Olive oil

• Pureed pumpkin

Which of the following is NOT a reason to package food

• To increase the cost

• To preserve the food and prevent spoilage

• To prevent the food being tampered with

• To contain the food so it can be transported easily