Methods of Cooking

11 Grade 10 Home Science questions on Methods of Cooking, with worked marking schemes. 11 questions are available on this topic in full.

1. Question 1

   1 mark

   While a learner is deep frying chips in the school Home Science room, the oil in the pan catches fire. Which is the safest immediate action?

   A. Sprinkle flour over the flames while stirring the fat

   B. Pour a jug of cold water onto the burning fat at once

   C. Switch off the heat and slide a lid over the pan

   D. Carry the burning pan outside to the open air quickly

   (1 mark)

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2. Question 2

   1 mark

   In which method of cooking is food cooked mainly by radiant heat directed onto its surface from a red-hot element or glowing charcoal?

   A. Boiling

   B. Shallow frying

   C. Grilling

   D. Stewing

   (1 mark)

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3. Question 3

   4 marks

   Outline four safety precautions a learner should observe to prevent burns and scalds when boiling or stewing food on a cooker in the Home Science room. (4 marks)

   (4 marks)

   Marking scheme

   Any four of the following, 1 mark each (4 marks): - Turn pan handles inwards, away from the edge of the cooker, so that the pan is not knocked over - Use oven gloves or a dry pot holder when handling hot pans and lids - Lift the lid away from the face/body so that the steam escapes away from you - Do not overfill the pan, to prevent boiling liquid spilling over - Lower food gently into boiling liquid to avoid splashing - Never leave a pan on the heat unattended - Stand at a safe distance and stir with a long-handled wooden spoon - Keep the floor around the cooker dry and free from spills - Use pans with firm, well-fixed handles and flat bottoms that sit steadily - Wear an apron and avoid loose, flowing sleeves near the heat source

4. Question 4

   5 marks

   (a) Distinguish between shallow frying and deep frying. (2 marks)

   (b) State three ways of reducing the amount of fat absorbed by foods such as chips and fish during frying. (3 marks)

   (5 marks)

   Marking scheme

   (a) 2 marks (1 mark for each method correctly described): - Shallow frying: food is cooked in a small amount of hot fat in a shallow/frying pan and is turned over to cook both sides (1) - Deep frying: food is completely immersed in a large amount of hot fat/oil in a deep pan, often in a frying basket (1) (b) Any three of the following, 1 mark each (3 marks): - Heat the fat to the correct temperature before adding the food, so that the surface is sealed quickly - Dry the food (e.g. chips) thoroughly before frying - Coat the food, e.g. with batter, or egg and breadcrumbs, to form a protective layer - Fry small quantities at a time so that the temperature of the fat does not drop - Drain the cooked food on absorbent/kitchen paper or in a colander - Cut food into fairly large pieces to reduce the surface area exposed to the fat - Do not leave food in the fat longer than necessary

5. Question 5

   4 marks

   A learner is preparing sukuma wiki for boiling.

   (a) Explain why the leaves should be washed before they are cut and not after. (2 marks)

   (b) State two ways of conserving nutrients when boiling the sukuma wiki. (2 marks)

   (4 marks)

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6. Question 6

   6 marks

   For each of the following dishes, recommend a suitable method of cooking and give a reason for your choice.

   (a) A whole chicken with a crisp, golden-brown skin for a family celebration (2 marks)

   (b) Githeri made from dry maize and beans (2 marks)

   (c) A sponge cake for a school open day (2 marks)

   (6 marks)

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7. Question 7

   1 mark

   A recipe for vegetable stew instructs the cook to cut the carrots and potatoes into small cubes of equal size so that they cook evenly. Which food preparation technique is being described?

   A. Grating

   B. Slicing

   C. Dicing

   D. Shredding

   (1 mark)

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8. Question 8

   1 mark

   A learner browns pieces of beef in a little hot fat, places them on a bed of chopped vegetables, adds stock to come about one-third of the way up the meat, covers the pan tightly and cooks it slowly in the oven until tender. Which method of cooking has the learner used?

   A. Braising

   B. Stewing

   C. Poaching

   D. Deep frying

   (1 mark)

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9. Question 9

   4 marks

   A Grade 10 class is preparing a beef stew for lunch.

   (a) State two rules the learners should observe when stewing the beef. (2 marks)

   (b) State two advantages of stewing as a method of cooking. (2 marks)

   (4 marks)

   Marking scheme

   (a) Any two of the following, 1 mark each (2 marks): - Cut the meat into even-sized pieces so that it cooks evenly - Use a pan with a tightly fitting lid to keep in the steam and flavour - Cook gently at simmering point; do not boil rapidly, as this toughens the meat - Use just enough liquid to cover the food - Stir occasionally to prevent the food sticking and burning - Season the food appropriately - Serve the liquid/gravy with the food (b) Any two of the following, 1 mark each (2 marks): - Tough, cheaper cuts of meat become tender - Nutrients that dissolve into the liquid are not lost because the gravy is served - Flavours of the different ingredients blend well - Little shrinkage of the food occurs - Little attention is needed once the food is simmering - Food can be cooked in one pot, saving on washing up - Gives variety in the diet

10. Question 10

    5 marks

    (a) State two reasons why food is cooked. (2 marks)

    (b) Classify each of the following methods of cooking as moist heat, dry heat or combination:

    (i) poaching (ii) baking (iii) braising. (3 marks)

    (5 marks)

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11. Question 11

    1 mark

    While roasting a leg of goat in the oven, a cook spoons hot fat from the roasting tin over the meat at regular intervals. What is the main reason for doing this?

    A. To raise the protein content of the cooked meat

    B. To keep the meat moist and stop it drying out

    C. To make the meat cook in a much shorter time

    D. To stop the fat in the roasting tin from burning

    (1 mark)

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