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Boiling and Shallow Frying Food

21 Grade 4 Agriculture questions on Boiling and Shallow Frying Food, with worked marking schemes. 21 questions are available on this topic in full.

  1. Question 1

    2 marks

    State two foods that can be cooked by boiling.

    (2 marks)

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  2. Question 2

    4 marks

    Give two differences between boiling and shallow frying food.

    (4 marks)

    Marking scheme

    2 marks each for any two clear differences stated as a pair: boiling uses water while shallow frying uses oil/fat; boiling is done in a sufuria filled with water while frying uses a shallow pan with little oil; boiled food is soft/not crispy while fried food is browned/crispy; boiling adds no oil (healthier) while frying adds oil/fat.

  3. Question 3

    5 marks

    (a) Name two utensils used when boiling food.

    (b) Explain three safety precautions when using hot oil for shallow frying.

    (5 marks)

    Marking scheme

    (a) 1 mark each (any two): sufuria/cooking pot; lid; wooden spoon; pot holder. (b) 1 mark each (any three): add food gently to avoid oil splashing; never add water to hot oil; use dry pans and utensils; do not overfill the pan with oil; turn the handle inward and keep away from the flame.

  4. Question 4

    1 mark

    When shallow frying, the oil is very hot, so you should:

    A. Fill the pan to the brim with oil

    B. Add water to the hot oil to cool it

    C. Add the food gently to avoid splashing

    D. Throw the food in quickly from high up

    (1 mark)

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  5. Question 5

    3 marks

    List three safety rules to observe when boiling food.

    (3 marks)

    Marking scheme

    1 mark each (any three): use dry pot holders to handle the hot sufuria; keep pan handles turned inward away from the edge; open the lid away from your face to avoid steam burns; do not leave cooking unattended; keep young children away from the fire; put out the fire after cooking.

  6. Question 6

    1 mark

    Which of these foods is commonly cooked by boiling?

    A. Dry-roasted groundnuts

    B. Fried egg

    C. Githeri

    D. Roasted maize

    (1 mark)

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  7. Question 7

    6 marks

    Njeri wants to prepare a meal of boiled arrowroots and shallow-fried fish.

    (a) State the main difference in the cooking liquid or fat used for the two methods.

    (b) Give four safety measures she should observe in the kitchen.

    (6 marks)

    Marking scheme

    (a) The arrowroots are boiled in water while the fish is fried in a little hot oil (2). (b) 1 mark each (any four): handle the hot sufuria with pot holders; keep handles turned inward; add the fish gently to avoid oil splashing; never add water to hot oil; keep the kitchen well ventilated; put out the fire after use; keep children away from the fire.

  8. Question 8

    4 marks

    Describe the steps of shallow frying an egg.

    (4 marks)

    Marking scheme

    Heat a little oil in a frying pan (1); crack the egg gently into the hot oil (1); let it cook, turning if needed, until it is set/golden (1); remove it and serve while hot / drain off excess oil (1).

  9. Question 9

    1 mark

    When water boils, it bubbles and gives off:

    A. Thick smoke

    B. Hot oil

    C. Steam (water vapour)

    D. Grey ash

    (1 mark)

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  10. Question 10

    1 mark

    Which is a sign that potatoes are well boiled and ready?

    A. They are still hard and raw inside

    B. They are soft when pierced with a fork

    C. They float in a pan of oil

    D. They have turned into ash

    (1 mark)

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  11. Question 11

    2 marks

    Give two reasons why boiling is considered a healthy method of cooking.

    (2 marks)

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  12. Question 12

    2 marks

    State two foods that can be cooked by shallow frying.

    (2 marks)

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  13. Question 13

    1 mark

    One advantage of boiling as a method of cooking is that it:

    A. Cooks food without any heat

    B. Does not need oil or fat, making it healthier

    C. Burns the food very quickly

    D. Always requires a lot of oil

    (1 mark)

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  14. Question 14

    1 mark

    Before shallow frying fish, the fish is first:

    A. Boiled for one hour

    B. Mixed with soil

    C. Frozen and served raw

    D. Cleaned, dried and seasoned

    (1 mark)

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  15. Question 15

    1 mark

    To stay safe while boiling food, you should:

    A. Touch the hot sufuria with bare wet hands

    B. Leave the handle sticking out over the flame

    C. Lean directly over the pot as you open the lid

    D. Use dry pot holders to handle the hot sufuria

    (1 mark)

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  16. Question 16

    1 mark

    Shallow frying uses:

    A. No fat or heat at all

    B. A large sufuria full of water

    C. A small amount of hot oil in a pan

    D. Boiling water in a deep pot

    (1 mark)

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  17. Question 17

    1 mark

    Which utensil is most suitable for shallow frying?

    A. A chopping board

    B. A sieve

    C. A jug

    D. A frying pan

    (1 mark)

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  18. Question 18

    1 mark

    Boiling food means cooking it in:

    A. Cold water only

    B. An open dry fire

    C. A little hot oil

    D. Hot boiling water

    (1 mark)

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  19. Question 19

    1 mark

    Which food is usually cooked by shallow frying?

    A. Eggs

    B. Boiled potatoes

    C. Rice

    D. Boiled water

    (1 mark)

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  20. Question 20

    1 mark

    When comparing the two methods, boiling differs from shallow frying because boiling:

    A. Needs no heat at all

    B. Uses water while shallow frying uses oil

    C. Uses oil while shallow frying uses water

    D. Cannot be used to cook eggs

    (1 mark)

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  21. Question 21

    3 marks

    Explain why food should be cut into small, even pieces before boiling.

    (3 marks)

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