Question 1: Describe the process of boiling food. Include the temperature range at which boiling occurs and one example of a food that is commonly boiled.

Answer: Boiling involves cooking food in water or other liquids at 100°C (212°F) where bubbles rise continuously to the surface. An example of food that is often boiled is potatoes.

Question 2: Explain the difference between roasting and baking. Include at least one similarity and one difference.

Answer: Both roasting and baking involve cooking food using dry heat in an oven. A similarity is that both methods use hot air to cook food. A difference is that roasting typically uses higher temperatures and is often used for meats and vegetables, while baking is generally at lower temperatures and used for bread and cakes.

Question 3: Identify two advantages of grilling food compared to boiling.

Answer: Grilling can enhance flavor through caramelization and charring, providing a smoky taste. It also allows excess fat to drip away from the food, making it healthier.

Question 4: Describe what happens to the texture of food when it is steamed compared to when it is fried.

Answer: Steamed food retains a soft and moist texture because it is cooked with gentle moisture, whereas fried food becomes crispy and may be drier on the outside due to high heat and oil absorption.

Question 5: Explain why some foods need to be cooked at specific temperatures during cooking.

Answer: Certain foods need specific temperatures to ensure they are safe to eat, such as meats reaching an internal temperature that kills harmful bacteria. Proper temperature also affects texture, flavor, and nutritional value.

Question 6: Sketch a simple diagram of a microwave oven and label three parts involved in microwave cooking.

Answer: A correct sketch would show a rectangular oven with labels for the magnetron (generates microwaves), the turntable (rotates food), and the control panel. The interior should be depicted as the space where food is placed.

Question 7: Describe how the method of frying can affect the nutritional content of food.

Answer: Frying adds extra fat and calories to food, which can increase energy content. It can also lead to the loss of some nutrients sensitive to heat, but it can improve flavor and texture.

Question 8: Explain why simmering is often used for cooking stews and soups.

Answer: Simmering uses gentle heat just below boiling point, which helps tenderize ingredients and allows flavors to develop slowly without breaking down delicate foods.

Question 9: Draw a plan for a healthy meal that involves at least two different cooking methods. Label each method used.

Answer: A balanced meal could include grilled chicken (grilling) and steamed vegetables (steaming). The sketch should show two separate dishes with clear labels for each cooking method.