Question 1: Describe what happens to food when it is boiled. Include at least two changes that occur during boiling.

Answer: When food is boiled, it is cooked in hot water at 100°C. Changes include starches softening, proteins coagulating, and some nutrients being lost into the water.

Question 2: Compare grilling and frying as cooking methods. List two similarities and two differences.

Answer: Similarities: Both use dry heat and cook food quickly. Differences: Grilling uses direct heat from below or above, while frying uses hot oil; grilling is often healthier due to less fat absorption.

Question 3: Explain how the process of steaming differs from boiling and why it might be preferred for cooking vegetables.

Answer: Steaming involves cooking food with steam from boiling water without submerging it. It preserves more nutrients and retains the food's texture better than boiling.

Question 4: Sketch a simple diagram of a microwave oven's interior, labeling the key components involved in microwave cooking.

Answer: A correct sketch would include: a microwave chamber, a microwave generator (magnetron), a turntable, and a control panel. The sketch should clearly indicate the microwave radiation source and how it heats food.

Question 5: Describe the process of caramelization and its effect on the taste and appearance of food.

Answer: Caramelization occurs when sugars are heated to a high temperature, causing them to break down and form new compounds. It results in a golden-brown color and a sweet, nutty flavor.

Question 6: Identify which cooking method would best preserve the nutrients in leafy greens and justify your choice.

Answer: Steaming is best for preserving nutrients in leafy greens because it minimizes nutrient loss compared to boiling, where nutrients may leach into the cooking water.

Question 7: Explain what happens to proteins during frying and how this affects the texture of the food.

Answer: During frying, proteins denature and coagulate, forming a firm, sometimes crispy outer layer. This creates a desirable texture, such as a crispy coating on fried chicken.

Question 8: Draw a labeled diagram of an oven showing the main parts involved in baking, such as the heating element and thermostat.

Answer: A correct diagram would include: an oven cavity, heating element (top and bottom), thermostat control, and door. Labels should clearly identify each component.

Question 9: Describe the key differences between boiling and roasting in terms of heat transfer and the type of food suited for each method.

Answer: Boiling transfers heat through hot water or steam, suitable for vegetables and grains. Roasting uses dry, indirect heat in an oven, ideal for meats and root vegetables, producing browning and flavor development.

Question 10: Sketch a plan for a healthy snack that involves grilling. Show the types of food you would include and how they would be prepared.

Answer: A correct sketch would depict skewers with vegetables like peppers, courgettes, and chunks of chicken, ready for grilling. The sketch should show the arrangement and the grilling process.