Question 1: Describe the key differences between boiling and steaming as cooking methods. Include how each method heats the food and any differences in nutrient retention.

Answer: Boiling involves cooking food in water at 100°C, which can cause water-soluble nutrients to leach out. Steaming cooks food using steam from boiling water without direct contact, helping to retain more nutrients.

Question 2: Explain how frying differs from baking in terms of heat transfer and the type of cooking environment involved.

Answer: Frying involves cooking food in hot oil, providing direct heat transfer through contact with the oil, resulting in a crispy texture. Baking uses dry heat in an oven, surrounding the food with hot air, which cooks the food more evenly and often more slowly.

Question 3: Identify which cooking method would be most suitable for preparing tender vegetables while preserving their colour and nutrients. Justify your answer.

Answer: Steaming is most suitable because it uses gentle heat and minimal water, which helps preserve the vegetables' colour and nutrients better than boiling or frying.

Question 4: Describe what happens to food during grilling, focusing on heat transfer and the effect on the food's surface.

Answer: Grilling uses direct radiant heat from below or above, cooking the food quickly and creating a browned, crispy surface through Maillard reactions.

Question 5: Draw a diagram of a simple steaming setup used in a kitchen. Label the main parts involved.

Answer: A correct sketch would show a pot with water at the bottom, a steaming basket or tray above the water, and a lid on top. Labels should include 'water', 'steaming basket', and 'lid'.

Question 6: List three advantages of using microwave cooking compared to traditional oven baking.

Answer: Microwave cooking is faster, requires less energy, and retains more nutrients due to shorter cooking times.

Question 7: Explain why it is important to preheat an oven before baking food.

Answer: Preheating ensures the oven reaches the correct temperature before cooking begins, allowing the food to cook evenly and properly.

Question 8: Describe how the method of roasting affects the texture and flavour of meat.

Answer: Roasting uses dry, even heat that browns the meat's surface, creating a crispy exterior and enhancing flavour through caramelisation and Maillard reactions.

Question 9: Identify a cooking method that uses moist heat and explain how it can help tenderise tough cuts of meat.

Answer: Braising uses moist heat, where the meat is cooked slowly in liquid, which helps break down connective tissues and tenderise tough cuts.

Question 10: Sketch a cross-section of a pan used for shallow frying. Label the handle, the cooking surface, and indicate the direction of heat flow.

Answer: A correct sketch would show a flat pan with a handle extending from one side. The pan's base should be labeled as the 'cooking surface,' and arrows can indicate heat flowing from the stove into the pan.