Question 1: Describe the process of boiling and explain how it differs from steaming.

Answer: Boiling involves cooking food in water at 100°C, where the water is at its boiling point, causing bubbles to form. Steaming uses hot vapor from boiling water to cook food without direct contact with water. The key difference is that boiling submerges the food in water, while steaming cooks with vapor.

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

Answer: Advantages of baking include even heat distribution, ability to cook large quantities at once, and it requires little added fat.

Question 3: Explain what happens to the proteins in meat when it is grilled.

Answer: When meat is grilled, the heat causes proteins to denature and coagulate, resulting in the meat firming up and developing a browned surface through the Maillard reaction.

Question 4: Identify two foods that are typically cooked by frying and explain why frying is suitable for them.

Answer: Foods like chips and fried chicken are cooked by frying because it quickly produces a crispy exterior, enhances flavor, and cooks the food evenly.

Question 5: Draw a labelled diagram of a basic steaming setup, including the heat source, water container, and steaming vessel. Leave a large blank space for the sketch.

Answer: A correct sketch should show a heat source (like a stove), a container with water beneath, a steaming vessel or basket above the water, and arrows indicating steam rising from the water to the food.

Question 6: Describe how roasting differs from baking in terms of temperature and cooking environment.

Answer: Roasting typically uses higher temperatures and is often done with dry heat in an open or uncovered environment, usually for meats and vegetables. Baking uses moderate temperatures and is usually done in a closed oven, suitable for bread, cakes, and pastries.

Question 7: Explain why boiling is not suitable for cooking delicate foods like fish fillets.

Answer: Boiling is not suitable because the vigorous bubbling can break apart delicate foods like fish fillets, causing them to fall apart or become overcooked.

Question 8: List two benefits of using a microwave oven for cooking or reheating food.

Answer: Microwave ovens are quick and energy-efficient, and they help retain nutrients better because of shorter cooking times.

Question 9: Identify and describe a cooking method that uses dry heat and is ideal for toasting bread.

Answer: Toasting uses dry heat, usually from a grill or toaster, to brown and crisp the bread's surface through caramelization and Maillard reactions.

Question 10: Describe the key differences between steaming and boiling in terms of nutrient retention.

Answer: Steaming generally retains more nutrients in food because it involves less contact with water, reducing nutrient loss. Boiling can cause water-soluble vitamins to leach into the cooking water.