Cooking Food

31 Grade 6 Agriculture questions on Cooking Food, with worked marking schemes. 31 questions are available on this topic in full.

1. Question 1

   3 marks

   Cooking food is an important activity in every home. State THREE reasons why we cook food before eating it.

   (3 marks)

   Marking scheme

   Award 1 mark each (max 3): to make food safe by killing germs; to make food easy to digest; to improve the taste/flavour; to make food soft and easy to chew; to improve the appearance/smell; to preserve food for longer. Any three.

2. Question 2

   3 marks

   There are different methods of cooking food. Name THREE methods of cooking food that use water or moisture.

   (3 marks)

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3. Question 3

   1 mark

   Mueni wants to make ugali. Ugali is prepared by cooking maize flour with:

   A. Cold milk

   B. Boiling water

   C. Fruit juice

   D. Cooking oil only

   (1 mark)

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4. Question 4

   1 mark

   Which one of the following is a moist method of cooking?

   A. Stewing

   B. Baking

   C. Grilling

   D. Roasting

   (1 mark)

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5. Question 5

   1 mark

   Which of the following utensils is BEST used for turning food while frying?

   A. Cooking stick or spatula

   B. Sharp kitchen knife

   C. Table fork only

   D. Drinking cup

   (1 mark)

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6. Question 6

   1 mark

   An improved cooking stove (jiko) that uses less firewood is recommended because it:

   A. Saves fuel and reduces smoke

   B. Produces more harmful smoke

   C. Uses more firewood than usual

   D. Cooks food more slowly always

   (1 mark)

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7. Question 7

   5 marks

   A learner is asked to prepare a simple boiled dish. Outline the correct steps to follow when boiling food such as arrowroots (nduma).

   (5 marks)

   Marking scheme

   Award 1 mark per correct step (max 5): wash hands and clean the utensils; wash and peel the arrowroots; cut into suitable pieces; put them in a sufficient amount of clean water in a pot; place on the fire and bring to boil; cook until soft; remove from fire, drain and serve. Any five ordered steps.

8. Question 8

   1 mark

   Before cooking food, a good practice for keeping the food safe is to:

   A. Use spoilt ingredients

   B. Wash your hands with clean water and soap

   C. Leave food uncovered near flies

   D. Cook with dirty utensils

   (1 mark)

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9. Question 9

   4 marks

   Frying is a common method of cooking. (a) What is frying? (2 marks) (b) State TWO precautions to take when frying food to avoid accidents. (2 marks)

   (4 marks)

   Marking scheme

   (a) Frying is cooking food in hot oil or fat (2 marks). (b) Award 1 mark each (max 2): do not overheat the oil; lower food gently to avoid splashing; keep water away from hot oil; do not leave the pan unattended; use a long-handled spatula. Any two.

10. Question 10

    1 mark

    Kamau cooked vegetables by placing them above boiling water so that the steam cooked them. This method of cooking is called:

    A. Roasting

    B. Frying

    C. Steaming

    D. Grilling

    (1 mark)

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11. Question 11

    1 mark

    After cooking, leftover food should be:

    A. Left open on the table

    B. Mixed with raw food

    C. Covered and stored safely

    D. Thrown onto the floor

    (1 mark)

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12. Question 12

    4 marks

    The kitchen can be a dangerous place if care is not taken. State FOUR safety rules to observe when cooking food.

    (4 marks)

    Marking scheme

    Award 1 mark each (max 4): wash hands before cooking; use a pot holder/cloth to handle hot utensils; turn pan handles inwards/away from the edge; do not leave hot oil unattended; keep children/flammable items away from fire; avoid loose clothing near the flame; put out the fire after cooking. Any four.

13. Question 13

    1 mark

    Which one of the following methods of cooking uses dry heat inside an oven?

    A. Boiling

    B. Baking

    C. Stewing

    D. Steaming

    (1 mark)

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14. Question 14

    1 mark

    A family wants to preserve cooked beans for use the next day without a fridge. The BEST practice is to:

    A. Store them in a dirty container

    B. Mix them with raw meat

    C. Keep them covered in a cool clean place

    D. Leave them uncovered in the sun

    (1 mark)

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15. Question 15

    1 mark

    Which of the following foods is cooked by boiling before it can be eaten?

    A. Carrot eaten raw

    B. Rice

    C. Ripe banana

    D. Orange

    (1 mark)

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16. Question 16

    1 mark

    Cooking food properly helps to kill harmful organisms. These harmful organisms that cause food to be unsafe are called:

    A. Vitamins

    B. Germs

    C. Minerals

    D. Proteins

    (1 mark)

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17. Question 17

    1 mark

    To avoid burns while cooking, a learner should wear:

    A. Wet slippery shoes

    B. Loose flowing clothes near the flame

    C. No protection at all

    D. An apron and stand carefully near the fire

    (1 mark)

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18. Question 18

    6 marks

    When cooking green vegetables such as sukuma wiki, care must be taken to keep the nutrients. Explain THREE ways of cooking vegetables so that they keep most of their nutrients.

    (6 marks)

    Marking scheme

    Award 2 marks each for a point with explanation (max 6): cook for a short time only — long cooking destroys vitamins; use little water — vitamins dissolve and are lost in excess water; cook with the lid/cover on — keeps in heat and reduces cooking time; cut vegetables into large pieces just before cooking — reduces loss of nutrients; add vegetables when water is already boiling. Any three explained.

19. Question 19

    1 mark

    Cooking is the process of preparing food using heat. Which of the following is a reason why we cook food?

    A. To increase the number of germs

    B. To make it safe and easy to digest

    C. To make it harder to chew

    D. To make it look unpleasant

    (1 mark)

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20. Question 20

    1 mark

    Njeri is roasting maize over an open fire. Roasting is a method of cooking that uses:

    A. Steam from boiling water

    B. A lot of cooking oil

    C. Cold water only

    D. Direct dry heat from a fire

    (1 mark)

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21. Question 21

    1 mark

    When food is cooked in hot oil or fat, the method used is called:

    A. Boiling

    B. Frying

    C. Steaming

    D. Baking

    (1 mark)

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22. Question 22

    1 mark

    Which of the following is the BEST cooking method for keeping most of the vitamins in vegetables?

    A. Roasting

    B. Long boiling

    C. Deep frying

    D. Steaming

    (1 mark)

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23. Question 23

    1 mark

    Overcooking green vegetables for a long time is NOT recommended because it:

    A. Improves their green colour

    B. Adds more vitamins to them

    C. Makes them safer to eat

    D. Destroys nutrients and changes colour

    (1 mark)

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24. Question 24

    1 mark

    Achieng wants to cook githeri for her family. Githeri is a Kenyan dish made mainly of:

    A. Potatoes and cabbage

    B. Rice and milk

    C. Wheat and sugar

    D. Maize and beans

    (1 mark)

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25. Question 25

    1 mark

    Which source of heat energy is commonly used for cooking in many Kenyan rural homes?

    A. Diesel

    B. Electricity only

    C. Petrol

    D. Firewood

    (1 mark)

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26. Question 26

    4 marks

    Mama Zawadi is preparing a meal for her family. (a) State TWO things she should do to keep the food hygienic while cooking. (2 marks) (b) Give TWO reasons why food hygiene is important. (2 marks)

    (4 marks)

    Marking scheme

    (a) Award 1 mark each (max 2): wash hands and utensils; cover food to keep off flies; use clean water; keep the cooking area clean. (b) Award 1 mark each (max 2): to prevent food poisoning/diseases; to keep the family healthy; to avoid contamination by germs. Any two each.

27. Question 27

    4 marks

    Different sources of fuel are used for cooking in Kenyan homes. (a) Name TWO sources of fuel used for cooking. (2 marks) (b) Give TWO advantages of using an improved/energy-saving jiko. (2 marks)

    (4 marks)

    Marking scheme

    (a) Award 1 mark each (max 2): firewood; charcoal; gas (LPG); paraffin/kerosene; electricity; biogas. (b) Award 1 mark each (max 2): saves fuel/fewer trees cut; produces less smoke, so less pollution; cooks faster/retains heat; saves money. Any two each.

28. Question 28

    1 mark

    Which cooking method involves cooking food in hot water at 100°C?

    A. Roasting

    B. Grilling

    C. Frying

    D. Boiling

    (1 mark)

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29. Question 29

    1 mark

    Which one of the following is a safety rule to follow when cooking in the kitchen?

    A. Leave hot oil unattended on the fire

    B. Carry hot pans without a cloth

    C. Turn pan handles away from the edge of the cooker

    D. Play near the cooking fire

    (1 mark)

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30. Question 30

    4 marks

    Steaming is one of the healthy methods of cooking food. (a) Describe how food is cooked by steaming. (2 marks) (b) Give TWO advantages of steaming food. (2 marks)

    (4 marks)

    Marking scheme

    (a) Food is placed in a container above/over boiling water so that the rising steam (hot vapour) cooks it without touching the water (2 marks). (b) Award 1 mark each (max 2): it retains most nutrients/vitamins; it does not need oil so it is healthy; food does not lose flavour; it prevents burning. Any two.

31. Question 31

    1 mark

    To lift a hot cooking pot safely from the fire, you should use a:

    A. Piece of newspaper

    B. Plastic bag

    C. Bare wet hand

    D. Pot holder or a thick cloth

    (1 mark)

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