ANWSER
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Question One:
a) Five methods of cooking food:
1. Boiling
2. Frying
3. Grilling
4. Baking
5. Steaming
b) Advantages and disadvantages of Boiling:
Advantages:
1. Retains water-soluble nutrients if the cooking water is consumed.
2. Simple and requires minimal equipment.
3. Suitable for large-scale cooking.
Disadvantages:
1. Can lead to nutrient loss if water is discarded.
2. May result in overcooking and loss of texture.
3. Limited flavor development compared to other methods.
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Question Two:
Fundamental principles and recipe development are important because:
1. Consistency: Ensures uniformity in taste, texture, and presentation.
2. Nutritional Balance: Helps in creating meals that meet dietary needs.
3. Cost-Effectiveness: Optimizes ingredient usage to reduce waste.
4. Cultural Relevance: Adapts recipes to suit local tastes and traditions.
5. Innovation: Encourages creativity while maintaining food safety and quality.
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Question Three:
a) Value of nutrition knowledge in recipe development:
– Ensures meals meet dietary guidelines.
– Helps in modifying recipes for health conditions (e.g., diabetes, hypertension).
– Balances macronutrients (carbs, proteins, fats) and micronutrients (vitamins, minerals).
b) Why vitamins and proteins are essential:
– Proteins: Build and repair tissues, support immune function, and provide energy.
– Vitamins: Regulate metabolism, support immunity, and prevent deficiencies (e.g., Vitamin C for skin health, Vitamin D for bones).
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Question Four:
a) Quality points in root vegetables:
1. Firm texture
2. No visible bruises or cuts
3. Fresh smell
4. Uniform size
5. Free from pests
b) Factors affecting purchasing/selection of vegetables:
1. Seasonality
2. Price
3. Appearance (color, freshness)
4. Storage conditions
5. Intended use (raw or cooked)
c) Nutritional value of vegetables:
– Rich in fiber (aids digestion).
– High in vitamins (A, C, K) and minerals (iron, potassium).
– Low in calories, aiding weight management.
– Antioxidants help prevent chronic diseases.
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Question Five:
a) Menu Development:
– Menu: Grilled Chicken with Steamed Broccoli and Quinoa.
– Method of Cooking: Grilling (chicken), Steaming (broccoli), Boiling (quinoa).
– Equipment Needed: Grill pan, Steamer, Pot.
b) Nutritional Benefits:
– Grilled Chicken: High protein, low fat.
– Broccoli: Rich in Vitamin C and fiber.
– Quinoa: Complete protein and gluten-free.
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Question Six:
Personal and Kitchen Hygiene:
– Personal Hygiene (10 ways):
1. Wash hands before handling food.
2. Wear clean clothing/aprons.
3. Tie back long hair.
4. Avoid touching face/hair while cooking.
5. Use gloves for open wounds.
6. Trim nails regularly.
7. Avoid coughing/sneezing near food.
8. Bathe regularly.
9. Avoid jewelry while cooking.
10. Stay home if ill.
– Kitchen Hygiene (5 ways):
1. Clean surfaces before/after use.
2. Store food at safe temperatures.
3. Separate raw and cooked foods.
4. Dispose of waste properly.
5. Sanitize utensils and cutting boards.
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