Question 1: Describe what happens to the texture of vegetables when they are boiled compared to when they are steamed.

Answer: Boiling vegetables causes them to become softer and may lead to some loss of nutrients into the cooking water. Steaming preserves more nutrients and results in a tender texture without submerging the vegetables in water.

Question 2: Explain why frying food typically results in a crispy exterior while baking produces a softer surface.

Answer: Frying involves cooking food in hot oil, which creates a rapid heat transfer and causes the outer layer to become crispy due to the Maillard reaction and caramelization. Baking uses dry heat, which cooks the food more evenly and results in a softer, less crispy surface.

Question 3: List two advantages and two disadvantages of grilling food compared to boiling.

Answer: Advantages: 1) Grilling adds a smoky flavor and desirable char marks; 2) It allows excess fats to drip away. Disadvantages: 1) It can create harmful compounds if overcooked; 2) Grilling requires more supervision and can be less suitable for delicate foods.

Question 4: Describe the main difference between roasting and baking as cooking methods.

Answer: Roasting typically involves cooking food at higher temperatures with dry heat, often for meats and vegetables, and usually in an open or uncovered environment. Baking generally refers to cooking at moderate temperatures, often for bread, pastries, and other baked goods, usually in a closed oven.

Question 5: Explain what occurs at the molecular level during the process of caramelization when heating sugar.

Answer: When sugar is heated, its molecules break down and undergo chemical reactions, forming new compounds that give caramel its brown color and rich flavor. This process involves the dehydration of sugar molecules and the formation of complex polymers.

Question 6: Draw a labelled diagram of a simple steaming setup used for cooking vegetables.

Answer: A correct sketch would include a pot with a lid, a steaming basket or tray placed above boiling water, and a description indicating that steam rises from the boiling water to cook the vegetables without direct contact.

Question 7: Describe how the method of poaching differs from boiling, including the temperature of the liquid used.

Answer: Poaching involves cooking food gently in liquid at a temperature just below boiling, around 70-80°C, resulting in tender food. Boiling occurs at 100°C and involves cooking food vigorously in bubbling water.

Question 8: List three factors that can affect the outcome of a food when using the microwave oven.

Answer: Factors include the power level of the microwave, the size and shape of the food, and the duration of cooking. Uneven heating can also occur if food is not stirred or arranged properly.

Question 9: Explain why some foods, like eggs, need to be cooked thoroughly to be safe to eat.

Answer: Thorough cooking destroys harmful bacteria and pathogens that can cause food poisoning. Eggs can carry bacteria like Salmonella, which are killed at sufficient temperatures during cooking.

Question 10: Sketch a flow diagram showing the steps involved in preparing food using the baking method, from start to finish.

Answer: A correct sketch would include steps such as: preparing ingredients, mixing or shaping the food, placing it in an oven, setting the temperature, baking for a specified time, and then cooling or serving.