Question 1: Describe the main difference between boiling and steaming as cooking methods.

Answer: Boiling involves cooking food in boiling water at 100°C, where food is fully submerged. Steaming involves cooking food using steam generated from boiling water without the food directly touching the water.

Question 2: Explain how frying differs from baking in terms of heat transfer and the effect on the food.

Answer: Frying uses hot oil or fat to cook food through conduction and convection at high temperatures, resulting in a crispy texture. Baking uses dry heat in an oven, cooking food evenly from all sides without direct contact with fat.

Question 3: What is the purpose of blanching vegetables before freezing, and which cooking method is used?

Answer: Blanching involves briefly boiling vegetables to stop enzyme actions, preserve colour, texture, and nutrients before freezing.

Question 4: Describe a scenario where steaming would be the preferred cooking method over boiling.

Answer: Steaming is preferred when cooking delicate foods like fish or vegetables to retain nutrients and prevent them from becoming waterlogged or losing texture.

Question 5: Draw a diagram of a simple steaming setup using a saucepan, a lid, and a steaming basket. Label the main parts.

Answer: A correct sketch should show a saucepan with water at the bottom, a lid on top, and a steaming basket placed above the water level, with labels for each part.

Question 6: List three advantages of grilling food compared to boiling.

Answer: Grilling enhances flavor through caramelization, reduces fat content as excess fat drips off, and provides a crispy texture on the outside.

Question 7: Identify two foods that are best cooked by roasting and explain why.

Answer: Meat and potatoes are best roasted because the dry heat develops a crispy exterior and enhances flavor through browning reactions.

Question 8: Explain how the method of braising differs from frying in terms of cooking environment and food texture.

Answer: Braising involves cooking food slowly in a small amount of liquid at a low temperature, resulting in tender meat. Frying uses hot oil at high temperatures, producing crispy textures.

Question 9: Describe how the use of a microwave oven speeds up cooking compared to conventional ovens.

Answer: Microwave ovens heat food by microwave radiation that causes water molecules to vibrate, generating rapid heat throughout the food, which speeds up the cooking process.