(a) State two effects of cooking on the colour of green vegetables. [2] (b) Give two reasons why steaming is a healthy method of cooking vegetables. [2] (c)...
Question 1 Report
(a) State two effects of cooking on the colour of green vegetables. [2]
(b) Give two reasons why steaming is a healthy method of cooking vegetables. [2]
(c) Explain why stir-frying is a quick and nutritious method of cooking food. [4]
Answer Details
(a) State two effects of cooking on the colour of green vegetables. [2]
One mark each (max 2):
- Brief cooking in boiling water keeps vegetables bright green (1)
- Overcooking causes vegetables to lose their bright green colour and become dull or yellowish-green (1)
- Adding an acid such as lemon juice can cause green vegetables to lose colour (1)
(b) Give two reasons why steaming is healthy. [2]
One mark each (max 2):
- No fat is needed so the food does not absorb extra calories (1)
- Vegetables are not in direct contact with water so water-soluble vitamins are not lost (1)
- The cooking time is short, so fewer vitamins are destroyed by heat (1)
(c) Explain why stir-frying is quick and nutritious. [4]
One mark for each valid point (max 4):
- Food is cut into small, even-sized pieces so it cooks very quickly (1)
- Only a small amount of oil is used, so the food does not absorb much fat (1)
- The high heat and short cooking time mean that vitamins are not destroyed as much as in slow cooking methods (1)
- Vegetables stay crisp and colourful, keeping their texture and making them more appetising (1)
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