Question 1: Explain the difference between boiling and steaming as cooking methods. Include how each method prepares food and their effects on nutrients.

Answer: Boiling involves cooking food in boiling water, which can cause some nutrients to leach out into the water. Steaming cooks food using steam from boiling water, which generally retains more nutrients because the food does not come into direct contact with water.

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

Answer: Baking uses less fat, retains more nutrients, and produces a uniform texture. It also results in fewer harmful compounds compared to frying.

Question 3: Describe how grilling differs from roasting in terms of heat source and typical food preparation.

Answer: Grilling uses direct heat from below, often from an open flame or electric element, and is suitable for quick cooking of meats and vegetables. Roasting uses indirect, dry heat in an oven, suitable for larger cuts of meat and baked goods.

Question 4: Identify a typical food item that is best cooked by poaching, and explain why this method is suitable.

Answer: Eggs are often poached because the gentle heat prevents the yolk from becoming hard and helps maintain a delicate texture.

Question 5: Explain what happens to the texture of vegetables when they are boiled for too long.

Answer: Vegetables become overcooked, soft, and mushy, losing their firmness and some nutrients leaching into the water.

Question 6: Draw a simple sketch of a steaming setup, including the source of heat, the steaming vessel, and the food container. Label each part.

Answer: A correct sketch would show a stove or heat source below a pot or steamer containing water, with a tray or basket above the water where the food is placed. Labels should identify the heat source, water, steaming vessel, and food container.

Question 7: Describe the process of sautéing and mention one key technique to prevent food from burning.

Answer: Sautéing involves cooking food quickly in a small amount of oil or fat over medium-high heat. To prevent burning, stir the food frequently and keep the heat at an appropriate level.

Question 8: Name a food item that benefits from being cooked by braising and explain why.

Answer: A tough cut of beef benefits from braising because the slow cooking at low heat helps break down connective tissues, making the meat tender.

Question 9: List two factors that can affect the cooking time of food when using a microwave oven.

Answer: The size and quantity of the food, and the power level of the microwave oven.