Question 1: Explain the difference between boiling and steaming as cooking methods. Include how each method affects the food's nutrients.

Answer: Boiling involves cooking food in boiling water, which can cause water-soluble vitamins to leach out, potentially reducing nutritional value. Steaming cooks food using steam and helps retain more nutrients because the food does not directly contact water.

Question 2: Describe the process of frying and list two potential advantages and two disadvantages of this method.

Answer: Frying involves cooking food in hot oil or fat, which quickly cooks the food and adds flavour. Advantages include a crispy texture and quick cooking time. Disadvantages include high fat content and potential for overcooking or burning.

Question 3: Name two cooking methods that use dry heat and explain how they differ in heat transfer.

Answer: Roasting and grilling are both dry heat methods. Roasting uses hot air in an oven, providing even heat around the food, while grilling uses direct heat from below, which can create charred marks and a smoky flavour.

Question 4: Describe what happens to the proteins in meat when it is cooked using dry heat methods such as grilling or roasting.

Answer: Proteins in meat denature and coagulate when cooked with dry heat, causing the meat to firm up and develop a browned surface, which enhances flavour and texture.

Question 5: Explain why steaming is considered a healthy cooking method and give an example of a food that is often steamed.

Answer: Steaming is healthy because it preserves nutrients and requires no added fats. An example of a food often steamed is broccoli.

Question 6: Sketch a diagram showing the cross-section of a piece of food that has been cooked using the sous-vide method. Label the key features such as the hot water bath and the sealed bag.

Answer: A correct sketch would show a large container filled with water (hot water bath), a sealed plastic bag containing the food submerged in the water, with labels indicating the water temperature and the sealed bag around the food.

Question 7: List three factors that influence the choice of cooking method for a particular food item.

Answer: Type of food (e.g., meat, vegetables), desired texture or flavour, and nutritional considerations or health concerns.

Question 8: Describe how microwave cooking differs from traditional oven baking in terms of heat transfer and cooking time.

Answer: Microwave cooking uses electromagnetic waves to excite water molecules directly within the food, leading to faster heating. Traditional oven baking uses hot air to transfer heat from the oven to the food, which usually takes longer.

Question 9: Sketch and label a simple diagram of a steam oven, indicating the main components involved in generating and directing steam.

Answer: A correct sketch would include a heating element or boiler to produce steam, a chamber or compartment where food is placed, and pathways for steam to circulate around the food, with labels for each component.

Question 10: Why is it important to control cooking temperature and time when preparing food? Provide an example involving eggs.

Answer: Controlling temperature and time ensures food is cooked thoroughly to eliminate bacteria while avoiding overcooking or burning. For example, cooking eggs at the right temperature prevents them from becoming rubbery or undercooked, reducing health risks.