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

Answer: Boiled vegetables tend to become softer and may lose some nutrients into the water, resulting in a wetter texture. Steamed vegetables generally retain more nutrients and maintain a firmer texture because they are cooked with steam, which is gentler.

Question 2: List three advantages of baking as a cooking method compared to frying.

Answer: Baking uses less fat, produces less mess and smoke, and often results in more even cooking. It also allows for cooking larger quantities at once.

Question 3: Explain why poaching is considered a healthy cooking method for eggs and fish.

Answer: Poaching involves cooking food in gently simmering water or broth without added fats, which reduces calorie content and preserves nutrients, making it a healthy option.

Question 4: Describe the main difference between roasting and grilling.

Answer: Roasting is cooking food in an oven using dry heat, typically at a consistent temperature, while grilling involves cooking food over direct heat from below, often outdoors.

Question 5: Sketch a diagram of a microwave oven's internal components and label the main parts involved in microwave cooking.

Answer: A correct sketch should include a magnetron (which produces microwaves), a waveguide (directs microwaves into the oven cavity), the oven cavity itself, and a turntable. Labels should clearly identify each part.

Question 6: Explain how frying differs from boiling in terms of heat transfer and the effect on food.

Answer: Frying involves cooking food in hot oil, where heat is transferred through conduction and convection, leading to a crispy outer layer. Boiling transfers heat through hot water or broth, cooking food evenly but without browning or crispiness.

Question 7: Identify which cooking method would best preserve the nutrients in vegetables and justify your choice.

Answer: Steaming is best for preserving nutrients because it cooks vegetables quickly and with minimal water, reducing nutrient loss compared to boiling.

Question 8: Describe the process of grilling and how it can affect the flavor of meat.

Answer: Grilling involves cooking food over direct heat, which creates a charred, smoky flavor and enhances taste through caramelization and Maillard reactions, giving the meat a distinctive flavor.

Question 9: Sketch a simple diagram showing the stages of food being cooked in a convection oven. Label the key parts involved in heat circulation.

Answer: A correct sketch should depict a fan at the back or side of the oven, arrows indicating air movement around the food, and the food placed on a tray inside the oven. Labels should include 'fan', 'air circulation', and 'food'.