Question 1: Describe the process of boiling and explain one advantage of boiling food over other cooking methods.

Answer: Boiling involves cooking food in hot water or liquid at 100°C. An advantage is that it is a quick method that helps retain nutrients and makes food easy to digest.

Question 2: List three foods that are commonly cooked using steaming and explain why steaming is a healthy cooking method.

Answer: Common foods include vegetables, fish, and dim sum. Steaming is healthy because it requires no added fat and helps retain vitamins and minerals.

Question 3: Explain how frying differs from baking in terms of heat transfer and the effect on food texture.

Answer: Frying uses hot oil to cook food through conduction and convection, creating a crispy outer layer. Baking uses dry heat in an oven, resulting in a softer texture, often with browning but less crunch.

Question 4: Identify two potential health concerns associated with deep frying foods and suggest how to reduce these concerns.

Answer: Potential concerns include high fat and calorie content, which can lead to obesity and heart disease. To reduce these, use healthier oils, drain excess oil, and limit frequency of deep-fried foods.

Question 5: Describe the process of grilling and mention one food that is typically prepared using this method.

Answer: Grilling involves cooking food over direct heat, usually on a grill or barbecue. A common food prepared this way is chicken breasts or steaks.

Question 6: Sketch a simple diagram of a microwave oven's interior, labeling the main components involved in microwave cooking.

Answer: A correct sketch would show a microwave oven with a microwave generator (magnetron), a turntable, and a cavity where food is placed. Labels include 'magnetron,' 'turntable,' and 'cavity.'

Question 7: Explain the term 'convection' in the context of oven cooking and give an example of a dish that benefits from this method.

Answer: Convection is the transfer of heat through circulating hot air within an oven. An example dish is roasted vegetables, which cook evenly and develop a crispy exterior.

Question 8: Discuss the advantages of using a slow cooker for preparing stews or casseroles.

Answer: A slow cooker allows food to cook at low temperatures over a long period, which enhances flavor, tenderizes meat, and uses less energy.

Question 9: Describe a scenario where a combination of cooking methods (e.g., frying followed by baking) might be used, and explain why.

Answer: A common scenario is preparing a stuffed chicken breast where the outside is first pan-fried to brown and seal in juices, then baked to cook through evenly. This enhances flavor and texture.

Question 10: Sketch a diagram illustrating the difference between dry heat and moist heat cooking methods. Label the key differences.

Answer: A correct sketch would show two side-by-side diagrams: one with a pan over dry heat (e.g., grilling or roasting) and one with food in liquid (boiling or steaming). Labels should include 'dry heat' and 'moist heat,' noting the presence or absence of water or oil.