NZASE UNIT STANDARD ITEM BANK QUESTIONS

Each of the following questions is stand-alone and can be used to assess the element below:

The intention of this item bank is for assessors to develop assessment tasks by choosing complete
questions.

Note: If combining parts of questions, you must make sure all Performance Criteria for an element
are included in the assessment task.

Unit Standard 18978

Number

Unit Standard Title Demonstrate knowledge of biotechnology.

Element 2 Describe uses of microbes in biotechnology.

Range Bacteria or fungi and one process of – fermentation, yoghurt

making, antibiotic production, cheese making.

PC 2.1 The description identifies the role of the microbe.

PC 2.2 The description outlines the key steps in the process.

QUESTION A:

Read the following information on the use of moulds in cheese making then answer the
questions that follow.

Moulds play their part in cheesemaking. The white mould seen on Camembert helps to
breakdown the protein in the final cheese by working from the outside in.

Blue moulds can be added with the starter, and help to breakdown the curd produced
from the inside of the cheese outwards. To help the growth of blue mould, the cheese is
pierced with rods which lets in air and helps the mould to spread and carry on breaking
down the protein and fat.

1. What do moulds do in cheese making?

Insert 3 lines

2.1

2. List the two key steps when blue moulds are used in cheese making. Describe the
purpose of each step.

Step Purpose

2.2

QUESTION A:
PC Evidence Judgement
2.1 Break down of protein / fat. Role of mould identified.
2.2 Step 1 Adding blue mould with starter One feature identified for each key step.
culture to help break down the curd.
Step 2 Piercing the cheese to let air
into the cheese so that the mould can
grow.
QUESTION B:
Use the information in the paragraph below to answer these questions about how yoghurt
is made.

1. Why are bacteria added to the milk when yoghurt is being made?
Insert three lines
2.1

2. Complete the following table to describe the key steps in the yoghurt making process.
Key Step Description of what happens in each step

Pasteurised

Homogenised

Inoculation

Incubated

Packaged

Stored

2.2

Making yoghurt
The milk is pasteurised for 10 min at 95° C. This kills bacteria in the milk. The milk is then
homogenised to make sure none of the parts of the milk separate out. The milk is then cooled
and kept in a fermentation tank at 43° C. Yoghurt starter culture containing the two bacteria,
streptococci and lactobacilli is added. This is called inoculation.

The mixture is incubated at this temperature for 4 to 6 hours. During this time the bacteria
grow, reproduce and use the lactose sugar for respiration. They excrete lactic acid as a waste
product of their respiration. The lactic acid changes the flavour of the yoghurt and coagulates
the proteins in the milk to form yoghurt.

When the amount of lactic acid in the yoghurt gets to 0.9% the tank is cooled down to 22° C.
Fruit and flavour may be added then the yoghurt is packaged. It is then cooled and stored in a
fridge at 5° C. Storage at this temperature slow down the activity of any bacteria in the yoghurt
so that it lasts longer.
 QUESTION B:
Q PC Evidence Judgement
2 2.1 Make lactic acid, coagulates the Role of bacteria identified.
proteins, change the flavour
1 2.2 Pasteurised -10 min at 95° C, kills One feature identified for each key step.
bacteria.
Homogenised doesn't separate out.
Cooled and kept at 43° C.
Inoculation. Starter culture added
Incubated for 4 to 6 hours.
Packaged – cooled down to 22° C,
fruit and flavour added, put into packs
Stored - in a fridge at 5° C.

QUESTION C:

1. You have studied the following biotechnological process.

___________________________________________________________
(teacher to fill in before test)
[ie fermentation, yoghurt making, antibiotic production, cheese making]

i) Circle the type microbe used in the biotechnology named above:

bacteria fungi virus

ii) List each of the key steps of the process involved in the biotechnology. (You may
not need to fill in all the boxes)
Say what the microbe does in any step where a microbe is used. (You will not
need to fill in all the boxes)

Step Step in the process What the microbe does during this step
1

5
6

2.1
2.2

QUESTION C:
Q PC Evidence Judgement
2.1 i)=Correctly named microbe for the Microbe identified and role in the process
stated biotechnology identified.
ii)=What microbe does during step
eg Add culture – the bacteria are
added to the milk and they begin
curdle the milk to change it into
yoghurt.
eg Incubate – the bacteria are kept
warm so that they change the milk
into yoghurt.

2.2 ii=Key steps in the process Eg Key steps involving the microbe are given in
1. Milk pasteurised sequence.
2. Cooled
3. Culture added
4. Incubated
5. Flavour added
6. Packaged
(Note the key steps using the microbe
are 3 and 4)
QUESTION D:
Instructions to students before this assessment.

In the biotechnology test on __________________ you will be asked to produce a poster

on a biotechnological process. You will need to include information on the key steps in
the process and the role of the microbe in the biotechnological process.

During class time, before the date of the assessment, you will be asked to place your class
notes and research notes on a biotechnology topic into a named Clear File. You may also
include pictures from magazines. For example, if you plan to do your poster on cheese
production pictures of cheeses could be included in the Clear File.

Your notes and pictures will be made available during the assessment.

Conditions to be added to assessment.

Conditions: Your biotechnology class and research notes are available for you to use.
Poster paper and magazines (for pictures) will be supplied.

QUESTION D
1. Use your notes to produce a poster about a biotechnology process that uses a microbe.
You must include information on the key steps in the biotechnological process and the
role of the microbe in the process.

2.1
2.2

QUESTION D:
PC Evidence Judgement
2.1 Eg Starter culture is used to make the Role of microbe in the process described.
milk turn sour quickly.
2.2 Pasturisation Key steps in process given in sequence.
Starter culture is added
Coagulant is added
The whey is removed
Salting
Moulding and pressing
Ripening