LC HOME ECONOMICS REVISION QUESTIONS ~
FOOD PROCESSING & PACKAGING
FOOD PROCESSING:
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What do you understand by the term ‘food processing’?
Give three reasons why food is processed citing examples in each case
Discuss the merits of including processed foods in the modern diet
Make a list of the processed foods widely used by Irish consumers
List three advantages and three disadvantages of convenience foods
Define food fortification
Outline the benefits of fortified foods to the consumer and to the food manufacturer
Explain the following food terms: a) Added Value Food B) Functional food and list some
examples in each case
9. Profile a food that undergoes extensive processing, explaining the stages of its
production, packaging and labelling.
10. Profile a food processed to extend shelf life, explaining the stages of its production,
packaging and labelling.
11. Profile an Added Value Food of your choice, explaining the stages of its production,
packaging and labelling.
12. What do you understand by the term ‘genetically modified foods’?
13. What do you understand by the term ‘organic produce’?
14. What is a ‘cook-chill’ food?
FOOD PACKAGING:
1. Outline the reasons why packaging is necessary for food?
2. What are the characteristics of good packaging?
3. List two advantages and two disadvantages of the following types of packaging:
A) Glass B) Metal C) Plastic (flexible films) D) Paper
4. What guidelines should one follow to reduce the negative impact of packaging on the
environment? (pay particular emphasis to food packaging)
5. Give details of one initiative implemented to reduce the impact of excess packaging on
the environment
6. Write an informative note on ‘Modified Atmosphere Packaging’?
7. What is biodegradable packaging? Give some examples.
FOOD LABELLING:
State three reasons why food labelling is important?
Which Law sets out the regulations about what information should appear on a label?
List six pieces of information that, by law, must appear on pre-packed food label?
Explain the following terms in relation to food labelling: Unit pricing; use-by date;
sell-by date; fortified foods; Origin; a claim on food.
5. Evaluate the role of food labelling in assisting the consumer when selecting foods.
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ADDITIVES:
1. Enumerate the advantages and disadvantages of using additives in food
manufacturing.
2. Classify additives using the following headings i) class ii) function iii) example ( to
include one natural and one artificial ) and iv) origin
3. Explain how European Union law regulates the use of food additives
4. Identify three contaminants that may enter the food chain and in each case state
i) a likely source and ii) the possible effect on the body.
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