Question 1: Explain the difference between boiling and steaming as cooking methods. Include how each affects the texture of vegetables.

Answer: Boiling involves cooking food in boiling water, which can cause nutrients to leach out and may make vegetables softer. Steaming involves cooking food with steam generated from boiling water, which helps retain nutrients and keeps vegetables firmer.

Question 2: Describe what happens to a piece of meat when it is grilled compared to when it is boiled.

Answer: Grilling uses direct heat from below, causing browning and a smoky flavor, and can create a crispy exterior. Boiling involves cooking in hot water, which results in a softer texture and less browning.

Question 3: List three advantages of baking as a cooking method.

Answer: Baking evenly cooks food, develops a crispy or golden exterior, and preserves nutrients better than some other methods.

Question 4: Explain why frying often results in a crispy texture on food. What effect does oil have during frying?

Answer: Frying creates a crispy texture because the hot oil causes Maillard reactions and dehydration at the surface. Oil transfers heat quickly, enabling the food to brown rapidly and develop a crispy crust.

Question 5: Identify two health considerations to keep in mind when using frying as a cooking method.

Answer: Frying can add a lot of fat and calories to food, which may contribute to weight gain and heart disease if consumed excessively. It can also produce harmful compounds if the oil is reused repeatedly.

Question 6: Describe what happens to food during the process of roasting. Include how heat affects the surface and interior.

Answer: During roasting, dry heat causes the surface of the food to brown and develop a crispy texture through Maillard reactions, while heat gradually cooks the interior, making it tender.

Question 7: Sketch a diagram of a steaming set-up used for cooking vegetables. Label the main parts.

Answer: A correct sketch would include a pot with a lid, a steaming insert or tray above the boiling water, and the food placed on the tray. Labels should identify the pot, lid, steaming insert/tray, boiling water, and the food.

Question 8: Draw a simple flowchart showing the steps involved in poaching an egg. Include at least three steps.

Answer: A correct flowchart would include: 1) Fill a pan with water and bring to a simmer; 2) Crack the egg into the water gently; 3) Cook until the whites are set and yolk reaches desired firmness; 4) Remove with a slotted spoon.

Question 9: Identify which cooking method is most suitable for making a tender stew and explain why.

Answer: Braising is most suitable because it involves slow cooking in liquid at low temperatures, which tenderizes tough cuts of meat and allows flavors to develop.

Question 10: Suggest a reason why steaming vegetables might be a healthier option compared to frying.

Answer: Steaming requires no added fat or oil, reducing calorie content and preserving nutrients better than frying, which adds fat and can destroy some nutrients.