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

Answer: Boiling involves cooking food in water at 100°C, where the water bubbles vigorously. Steaming involves cooking food with hot steam generated from boiling water, without direct contact with the water. The main difference is that boiling submerges the food in water, while steaming uses vapor to cook the food.

Question 2: List three foods that are commonly cooked by roasting and explain why roasting is suitable for these foods.

Answer: Commonly roasted foods include chicken, potatoes, and vegetables like carrots. Roasting is suitable because it enhances flavour through browning, creates a crispy surface, and evenly cooks the food using dry heat.

Question 3: Explain what happens to the texture and nutritional content of vegetables when they are boiled.

Answer: Boiling vegetables can cause them to become soft and lose some nutrients, especially water-soluble vitamins like vitamin C and B vitamins. The texture becomes tender, but some nutrients may leach out into the water.

Question 4: Identify the cooking method best suited for preparing delicate fish fillets and justify your choice.

Answer: Poaching is best suited for delicate fish fillets because it involves cooking gently in simmering liquid, which prevents the fish from breaking apart or becoming tough.

Question 5: Draw a labelled diagram of a simple steamer used for steaming food. The diagram should include the base, a steaming tray, and a lid.

Answer: A correct sketch would show a base container with boiling water, a perforated steaming tray placed above the water, and a lid on top to trap steam inside. Labels should clearly identify each part.

Question 6: Describe how grilling differs from baking in terms of heat source and typical cooking outcomes.

Answer: Grilling uses direct dry heat from below or above, often from gas or charcoal, creating a smoky flavour and charred surface. Baking uses indirect heat in an enclosed oven, resulting in even cooking and browning without charring.

Question 7: Explain the benefits of using a microwave oven for cooking or reheating food.

Answer: Microwave ovens cook food quickly by using microwave radiation that excites water molecules, leading to rapid heating. They are convenient, save energy, and are effective for reheating leftovers.

Question 8: Identify which cooking method would best preserve the vitamins in vegetables and explain why.

Answer: Steaming preserves vitamins better because it uses less water and shorter cooking times, reducing nutrient leaching and heat damage compared to boiling.

Question 9: Sketch a method diagram explaining how a bain-marie (double boiler) works. Include the main components and the process.

Answer: A correct sketch would show a large pot with boiling water, a smaller container placed inside it containing the food or mixture, and labels indicating the water, container, and heat source. It should demonstrate how gentle heat is transferred to the food.

Question 10: Describe the key differences between frying and sautéing as cooking methods.

Answer: Frying involves cooking food in a significant amount of oil at high temperature, often deep frying where food is submerged. Sautéing uses a small amount of oil in a shallow pan, cooking food quickly over medium-high heat with constant movement.