(a) Explain the difference between moist methods and dry methods of cooking. Give one example of each. [4] (b) Describe the effects of heat on protein when ...
Question 1 Report
(a) Explain the difference between moist methods and dry methods of cooking. Give one example of each. [4]
(b) Describe the effects of heat on protein when food is cooked. [3]
(c) Suggest a suitable method of cooking for a person who is trying to lose weight. Give two reasons for your choice. [3]
Answer Details
(a) Explain the difference between moist and dry methods of cooking. [4]
Two marks per method (max 4):
- Moist methods use water or steam as the cooking medium (1), e.g. boiling, steaming, poaching, stewing (1)
- Dry methods use hot air, fat or direct heat as the cooking medium (1), e.g. baking, roasting, grilling, frying (1)
(b) Describe the effects of heat on protein. [3]
One mark for each valid point (max 3):
- Protein coagulates (sets/becomes firm) when heated (1)
- This is why an egg white changes from liquid and transparent to solid and white when cooked (1)
- If protein is overcooked it becomes tough and hard to digest (1)
- Proteins on the surface of meat shrink when heated, causing the meat to change colour (1)
(c) Suggest a suitable cooking method for weight loss with reasons. [3]
One mark for method, two marks for reasons (max 3):
- Grilling (1)
- No extra fat needs to be added during cooking (1)
- Fat in the food drips away during grilling, reducing the overall fat content of the meal (1)
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