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Food Product Attributes Worksheet

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Food Product Attributes Worksheet

A local food company is developing a snack for a school lunchbox. Explore the physical and functional attributes that could help make its product appealing, safe and practical. Answer each question; use the data display where asked.

Notice and describe

Physical attributes are features you can observe or measure, such as colour, shape, texture, size and mass. Functional attributes describe what an ingredient does when food is prepared.

1.Which pair contains two physical attributes of a snack?

Crunchiness and colour
Binding and thickening
Emulsifying and setting
Leavening and preserving

2.Imagine a seed bite that is round, golden-brown, rough on the outside and weighs 25 g. Name two physical attributes in this description and explain how each could be checked.

3.True or false: A resealable, moisture-resistant wrapper can help keep a crunchy snack from becoming soft.

TrueFalse

Mixture

Honey (tablespoons)

Bites held together (out of 10)

Texture after cooling

Crumbly

Chewy

Very sticky

4.Use the small-batch test results. Which mixture had the most bites hold together, and what physical texture did the team record for it?

5.The team wants bites that stay together but are not very sticky. Which tested mixture is the best starting point? Support your choice with one result from the display.

What ingredients do

Food ingredients can have useful functions. For example, a binder helps ingredients stick together; a thickener makes a mixture thicker; and an emulsifier helps oil and water stay mixed.

6.Match each ingredient with its likely function in a food product.

Egg in a burger patty
Cornflour in a sauce
Egg yolk in a dressing

B. Helps ingredients bind together
C. Thickens the mixture
A. Helps oil and water stay mixed

7.A vegetable patty breaks apart when it is turned in the pan. Suggest one ingredient that could help bind it and explain the ingredient's function.

8.A yoghurt dressing separates into an oily layer and a watery layer. Which functional attribute would help solve this problem?

Emulsifying
Leavening
Binding into a firm shape
Adding crunch

9.Complete the sentence: A functional attribute describes what an ingredient in a food product.

10.Plan a fair test to find out how the amount of honey affects whether oat bites hold together. State what you would change, what you would keep the same, and what you would measure.