Dry Fat Frying and Deep Frying

20 Grade 5 Agriculture questions on Dry Fat Frying and Deep Frying, with worked marking schemes. 20 questions are available on this topic in full.

1. Question 1

   1 mark

   Which food is commonly cooked by deep frying in Kenyan homes?

   A. Steamed rice

   B. Roasted maize

   C. Boiled maize

   D. Mandazi

   (1 mark)

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2. Question 2

   1 mark

   When deep frying, food should be lowered into the hot oil

   A. gently to avoid splashing hot oil

   B. together with cups of water

   C. only after the oil has cooled

   D. by throwing it in quickly from a height

   (1 mark)

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3. Question 3

   1 mark

   If oil catches fire while frying, the correct first action is to

   A. carry the burning pan outside

   B. turn off the heat and cover the pan with a lid or damp cloth

   C. pour water on the burning oil

   D. fan the flames

   (1 mark)

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4. Question 4

   1 mark

   Which utensil is MOST suitable for safely turning or lifting food out of hot oil during deep frying?

   A. Bare fingers

   B. A slotted spoon or cooking tongs

   C. A paper cup

   D. A cloth held in the hand

   (1 mark)

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5. Question 5

   4 marks

   Eating a lot of deep-fried food regularly is not recommended for good health. Explain two reasons why, and suggest one healthier cooking method.

   (4 marks)

   Marking scheme

   Reasons, any 2 (1 each): deep-fried foods absorb/contain a lot of fat/oil; too much fat can lead to obesity/being overweight and other health problems (e.g. heart disease). Healthier method, 1 mark: boiling, steaming, roasting/grilling, or baking. (Total 3-4 marks with detail.)

6. Question 6

   1 mark

   Which of the following is a DISADVANTAGE of eating too much deep-fried food?

   A. It has no taste

   B. It contains a lot of fat which can be unhealthy

   C. It never cooks properly

   D. It cannot be chewed

   (1 mark)

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7. Question 7

   1 mark

   After deep frying mandazi, the best way to remove excess oil from them is to

   A. place them on absorbent paper to drain

   B. dip them in cold water

   C. cover them tightly in a plastic bag

   D. pour more oil over them

   (1 mark)

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8. Question 8

   1 mark

   A safety rule when frying is to keep the pan handle

   A. wet with oil

   B. turned inward, away from the edge of the cooker

   C. pointing towards a moving person

   D. hanging over the edge of the cooker

   (1 mark)

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9. Question 9

   3 marks

   While frying chips, the oil in the pan suddenly catches fire.

   (a) State two things you should do immediately.

   (b) State one thing you must NEVER do.

   (3 marks)

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10. Question 10

    1 mark

    Njeri wants to fry sausages that already contain a lot of their own fat. The MOST suitable method is

    A. steaming

    B. dry fat frying

    C. deep frying in plenty of oil

    D. boiling in water

    (1 mark)

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11. Question 11

    1 mark

    Which of the following BEST describes deep frying?

    A. Cooking food in boiling water

    B. Cooking food in a dry pan with no oil

    C. Cooking food using steam

    D. Cooking food while it is fully covered in hot oil

    (1 mark)

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12. Question 12

    1 mark

    Why should you avoid filling a deep frying pan with too much oil?

    A. The oil may overflow or spill and cause burns

    B. The food will absorb water

    C. The food will cook too slowly

    D. The oil will freeze

    (1 mark)

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13. Question 13

    4 marks

    Give two foods that are suitable for cooking by (a) dry fat frying and (b) deep frying.

    (4 marks)

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14. Question 14

    4 marks

    Mueni is making mandazi by deep frying.

    (a) State how she can tell the oil is hot enough for frying.

    (b) Explain why she should drain the mandazi on absorbent paper after frying.

    (4 marks)

    Marking scheme

    (a) 2 marks: drop in a small piece of dough — if it rises and bubbles/sizzles the oil is ready; the oil shimmers/moves but is not yet smoking. (b) 2 marks: to remove/absorb the excess oil so the mandazi are not too greasy and are healthier and more pleasant to eat.

15. Question 15

    1 mark

    In dry fat frying, food is cooked

    A. in a hot pan using little or no added fat

    B. by boiling in a lot of water

    C. by covering the food completely in hot oil

    D. by roasting over an open flame only

    (1 mark)

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16. Question 16

    1 mark

    Before deep frying, oil in the pan should be

    A. kept cold

    B. mixed with plenty of water

    C. heated to the correct hotness but not left to smoke

    D. filled to the very top of the pan

    (1 mark)

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17. Question 17

    4 marks

    Explain the difference between dry fat frying and deep frying.

    (4 marks)

    Marking scheme

    Dry fat frying (2): food is cooked in a pan using little or no added fat, often relying on the food's own fat (e.g. frying sausages, bacon, groundnuts). Deep frying (2): food is cooked while fully immersed/covered in a large amount of hot oil (e.g. mandazi, chips). Award marks for showing the difference in the amount of fat/oil used.

18. Question 18

    1 mark

    The main difference between dry fat frying and deep frying is the

    A. time of day the food is cooked

    B. amount of fat or oil used to cook the food

    C. colour of the food

    D. size of the plate used

    (1 mark)

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19. Question 19

    4 marks

    Deep frying can be dangerous if not done carefully. State four safety rules to observe when deep frying food.

    (4 marks)

    Marking scheme

    Any 4 (1 each): do not fill the pan too full with oil; lower food gently into the oil to avoid splashing; turn the pan handle inward; keep water away from hot oil; use a slotted spoon/tongs to remove food; do not leave the hot oil unattended; keep children away from the cooker; do not overheat the oil until it smokes; wear a dry apron/oven glove where needed.

20. Question 20

    4 marks

    Outline four steps you would follow to deep fry mandazi safely and correctly, from heating the oil to serving.

    (4 marks)

    Marking scheme

    Any 4 in sensible order (1 each): pour a suitable amount of oil into a deep pan and heat it to the correct temperature (not smoking); gently lower the pieces of dough into the hot oil using a spoon; turn the mandazi so they brown/cook evenly on all sides; remove with a slotted spoon when golden brown and drain on absorbent paper; serve. Award for correct sequence and safety awareness.

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