Cooking: Roasting and Steaming
19 Grade 7 Agriculture questions on Cooking: Roasting and Steaming, with worked marking schemes. 19 questions are available on this topic in full.
Question 1
1 markA learner is roasting maize over a charcoal jiko. Which practice shows the correct roasting technique for even cooking?
A. Placing the maize directly in the burning flames
B. Turning the maize regularly over hot embers
C. Wrapping the maize in plastic before roasting
D. Pouring water over the maize as it cooks
(1 mark)
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1 markRoasting food such as maize over an open charcoal fire is an example of cooking by:
A. Boiling in water
B. Frying in oil
C. Moist heat
D. Dry heat
(1 mark)
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5 marksSteaming and boiling are both moist-heat cooking methods.
(a) State one similarity between them.
(b) Give two differences between steaming and boiling.
(5 marks)
Marking scheme
(a) One similarity: both use moist heat/water heated to produce cooking; both cook food without added fat (1). (b) Any two differences (2 marks each): in boiling food sits directly in the water while in steaming food is cooked by vapour above the water; boiled food loses more soluble nutrients into the water than steamed food; boiling can make food soggy/lose colour while steaming keeps shape and colour better. Max 4 for (b).
Question 4
4 marksA learner is preparing to roast sweet potatoes over a charcoal fire during a practical lesson. State four safety precautions she should observe.
(4 marks)
Marking scheme
Any four: use tongs/long-handled tools to handle food over the fire; keep flammable materials/clothing away from the fire; use a dry, thick cloth or oven gloves when handling hot items; ensure good ventilation to avoid inhaling smoke/fumes; do not leave the fire unattended; put out the fire completely after use; tie back loose clothing/hair. 1 mark each, max 4.
Question 5
1 markA safety precaution to observe when removing a lid from a pot of steaming food is to:
A. Use bare wet hands
B. Blow on the steam first
C. Lift the lid quickly towards your face
D. Tilt the lid away from your face and use a dry cloth
(1 mark)
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1 markA Grade 7 learner roasts maize over a charcoal jiko, turning the cob regularly. Why is turning the maize important during roasting?
A. To make the maize absorb water
B. To ensure the maize cooks evenly and does not burn on one side
C. To cool the maize down quickly
D. To add salt to the maize
(1 mark)
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1 markWhich piece of equipment is MOST suitable for steaming food at home?
A. A serving plate
B. A charcoal jiko without a pot
C. An open frying pan
D. A sufuria with a tight lid and a raised rack over water
(1 mark)
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1 markWhen roasting meat, turning it regularly on the fire is important because it:
A. Makes the meat raw again
B. Reduces the flavour
C. Ensures the meat cooks evenly and does not burn
D. Adds fat to the meat
(1 mark)
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1 markWhich of the following is a disadvantage of roasting food over an open fire?
A. It always adds too much oil
B. It requires boiling water
C. It cannot be used for meat
D. The outside may burn while the inside remains undercooked
(1 mark)
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1 markA family is preparing arrowroots (nduma) so that the food retains most of its nutrients and stays soft without using oil. Which cooking method should they choose?
A. Deep frying
B. Steaming
C. Roasting over open charcoal until charred
D. Soaking in cold water only
(1 mark)
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6 marksExplain three advantages of steaming as a method of cooking food.
(6 marks)
Marking scheme
Any three, explained (2 marks each): retains more nutrients/water-soluble vitamins because food is not soaked in water that is thrown away; healthier because little or no fat/oil is used; food keeps its natural colour, flavour and shape; reduces risk of burning the food since there is no direct contact with the flame; economical on fuel when several foods are steamed together. Max 6.
Question 12
1 markWhich of the following foods is commonly cooked by steaming in a Kenyan home?
A. Grilled meat
B. Roast maize
C. Deep-fried mandazi
D. Arrow roots (nduma)
(1 mark)
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Create a free account to see itQuestion 13
1 markWhy does steamed food retain more water-soluble vitamins than boiled food?
A. Steaming uses higher temperatures than boiling
B. Steam destroys all vitamins
C. The food does not sit directly in the cooking water
D. Boiling adds vitamins to the food
(1 mark)
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4 marksA Grade 7 learner is preparing a meal during a home science lesson and chooses to steam green vegetables and roast maize.
(a) Explain TWO advantages of steaming vegetables over boiling them. (2 marks)
(b) Give TWO precautions the learner should take to avoid accidents while roasting maize over an open fire. (2 marks)
(4 marks)
Marking scheme
(a) (any TWO, 1 mark each): - Steaming retains more nutrients (vitamins and minerals) because the food does not dissolve in water. - Steaming preserves the colour, flavour and texture of the vegetables better than boiling. - Less water is used, so fewer water-soluble nutrients are lost. (b) (any TWO, 1 mark each): - Use long tongs or a stick to turn the maize so as not to burn the hands. - Keep a safe distance from the open flame and avoid loose clothing that can catch fire. - Have water or sand nearby to put out any flare-up, and keep children away from the fire.
Question 15
4 marksDefine the following methods of cooking:
(a) Roasting.
(b) Steaming.
(4 marks)
Marking scheme
(a) Roasting: cooking food using dry heat, e.g. over/near an open fire, hot coals or in an oven, without water or with very little fat (2). (b) Steaming: cooking food by the vapour (steam) rising from boiling water, without the food touching the water directly (2). Max 4.
Question 16
1 markA learner explains that steaming is a healthier cooking method than deep frying MAINLY because steaming:
A. Adds more salt to food
B. Cooks food faster
C. Uses little or no fat/oil
D. Makes food crispy
(1 mark)
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Create a free account to see itQuestion 17
1 markA family wants to cook arrowroots (nduma) in a way that keeps most of the nutrients and does not let the food touch the boiling water directly. Which cooking method should they use?
A. Deep frying in plenty of oil
B. Steaming over boiling water
C. Roasting on open flames
D. Soaking in cold water
(1 mark)
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1 markIn steaming, food is cooked by:
A. The vapour rising from boiling water
B. Hot oil in a pan
C. Direct contact with the flame
D. Dry hot air only
(1 mark)
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1 markThe characteristic brown, tasty crust that forms on the surface of roasted meat is due to:
A. Steam condensing on the surface
B. Addition of food colour
C. Water absorbed during cooking
D. Browning of the surface caused by dry heat
(1 mark)
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