AS 91353 Annotated exemplars

This annotated exemplar is intended for teacher use only. Annotated exemplars are extracts of student evidence, with commentary, that explain key parts of a standard. These help teachers make assessment judgements at the grade boundaries.

Download all exemplars and commentary [PDF, 14 MB]

TKI Technology assessment resources (external link)

For Excellence, the student needs to demonstrate comprehensive understanding of advanced concepts used in preservation and packaging for product storage.

This involves:

• comparing and contrasting preservation and packaging techniques for a product in a national environment
• discussing why labeling is legally required and how labeling for marketing is used in a national environment.

This student demonstrated comprehensive understanding of preservation techniques for milk sold in New Zealand. This included comparison and contrast of fresh (raw) milk (1), pasteurised milk (2), and ultra-high temperature (UHT) pasteurised milk (5).

Packaging techniques were also compared and contrasted. This included showing comprehensive understanding of tetra packs (3) (6) and light proof bottles (4).

The student discussed why labelling is legally required (7). This includes the possible need to recall the product, to warn consumers of allergens, to provide a nutritional analysis, to indicate the freshness of the product, and to allow for price comparisons.  

The student discussed how labelling for marketing is used in New Zealand (8). This includes an analysis of the colours used to identify different types of milk.

For a more secure Excellence, a greater range of milk preservation techniques for a national market could be compared and contrasted. This could include powdered, evaporated, and/or condensed milk.  Because it is currently only able to be sold at the farm gate, the raw milk product that was discussed sits more within a local market.

For Merit, the student needs to demonstrate in-depth understanding of advanced concepts used in preservation and packaging for product storage.

This involves:

• explaining the links between preservation and packaging techniques and the types of decay
• explaining why a particular combination of preservation and packaging techniques was chosen for storage in a national environment.

This student demonstrated in-depth understanding when they explained the links between preservation and packaging techniques and types of decay in fruit juice.

The explanation starts by recognising fresh juice as the quality benchmark, but also its susceptibility to spoilage (1). The explanation for alternative preservation techniques included the effect of temperature (2) (4) (5), pasteurisation (3), low oxygen environments (5), and the hurdle technique (6).

Suitable packaging for these preservation techniques was explained. This includes pasteurising then bottling (7), and tetra briks and pouch packs for ambient storage (8). The explanation also touched on labelling requirements (9).

The student explained why a particular combination of preservation and packaging techniques were chosen for storage of kiwifruit juice in a national (New Zealand) environment. This included explaining the benefits of storing the juice in concentrate form (10), blast freezing (11), pulping and storing in poly-lined cartons or zip lock bags (12), and pasteurising and aseptically packaging in PET bottles (13).

To reach Excellence, comprehensive understanding needs to be demonstrated. This would require comparing and contrasting the chosen preservation and packaging techniques. Labeling requirements and use in marketing would also need to be discussed.

For Merit, the student needs to demonstrate in-depth understanding of advanced concepts used in preservation and packaging for product storage.

This involves:

• explaining the links between preservation and packaging techniques and the types of decay
• explaining why a particular combination of preservation and packaging techniques was chosen for storage in a national environment.

This student explained the links between types of decay and preservation techniques for the crushing (1), fermentation (3) (4), and sediment removing (5) stages of wine making. The effect of adding sulphites was highlighted (2) (6).

The student also explained the significance of packaging techniques for preservation of wine. This explanation includes the role of corks and caps (7), storage of bottles (8), why some bottles are coloured (9), how to preserve wine once opened (10), and the advantages of some less common forms of packaging (11). The explanation also included labelling requirements (12).

For a more secure Merit, the student would need to more clearly explain why a particular combination of preservation and packaging techniques was chosen for storage in a national environment.

For Achieved, the student needs to demonstrate understanding of advanced concepts used in preservation and packaging for product storage.

This involves students:

• describing the links between preservation and packaging techniques and types of decay
• describing legal and marketing requirements for labeling in a national environment
• describing how a specific product could be effectively preserved, packaged and stored to maintain product integrity in a national environment.

This student focused on a range of milk based products to describe the links between preservation and packaging techniques and types of decay. This includes raw (1), pasteurised (2), sweetened condensed (3), evaporated (4), and powdered milk (5).

The legal and marketing requirements for labeling in a national environment (New Zealand) were described. A label on a bottle of milk was the focus (6).

How cheese could be effectively preserved, packaged and stored to maintain its integrity in a sequence of locations within New Zealand was described. The description referred to processes that increase shelf life (7), the effects of pasteurisation (8), different stages of the cheese making process (9), refrigeration (10), the susceptibility of different cheese types (11), and the reasons for different packaging techniques (12).

To reach Merit, the student would need to explain the links between preservation and packaging techniques and the types of decay. They would also need to focus on a particular combination of preservation and packaging techniques, and explain why it was chosen for storage.

For Achieved, the student needs to demonstrate understanding of advanced concepts used in preservation and packaging for product storage.

This involves:

• describing the links between preservation and packaging techniques and types of decay
• describing legal and marketing requirements for labeling in a national environment
• describing how a specific product could be effectively preserved, packaged and stored to maintain product integrity in a national environment.

This student described the links between preservation and packaging techniques and types of decay of seafood by first highlighting the susceptibility of seafood (1). Links within primary processing (2) and secondary processing - salting (3), brining (4), and smoking (5) - are described.

Legal and marketing requirements for labeling fish and fish products in New Zealand (6) were described. This includes identifying the scientific name when transporting the product, complying with The Australia New Zealand Food Standards Code, highlighting additional labeling requirements, and labeling with the Marine Stewardship Council eco label.

The student described how mussels could be effectively preserved, packaged and stored to maintain product integrity in a national environment (New Zealand). The description includes the testing process to ensure that toxins are not present (7), and describes preservation, packaging and storage techniques for mussels in their half shells (8) and marinated mussels (9).

For a more secure Achieved, this student could describe a greater range of packaging techniques and how they link to preservation techniques and types of decay. 

For Achieved, the student needs to demonstrate understanding of advanced concepts used in preservation and packaging for product storage.

This involves:

• describing the links between preservation and packaging techniques and types of decay
• describing legal and marketing requirements for labeling in a national environment
• describing how a specific product could be effectively preserved, packaged and stored to maintain product integrity in a national environment.

This student described the links between preservation and packaging techniques and types of decay. This includes the storage of raw meat and the illegality of using preservatives (1), and the effects of vacuum packing (2) and modified atmospheric packaging (3). 

The student described how meat is effectively preserved, packaged and stored in New Zealand to maintain product integrity. This includes packaging on polystyrene trays and covering in shrink wrap (4), and packaging in an atmosphere of oxygen and carbon dioxide (5).

The legal and marketing requirements for labeling in New Zealand are described. This includes general requirements (6) and specific things that must be included (7). Labels designed to inform a particular market are described (8). 

To reach Achieved, the student would need to more clearly describe the links between preservation and packaging techniques and types of decay. This would apply for storing raw meat and for when vacuum packing meat.