(a) Name three different methods of cooking food. [3] (b) State two reasons why we cook food. [2] (c) Explain how boiling vegetables for a long time can aff...

(a) Name three methods of cooking food. [3] One mark each (max 3): - Boiling (1) - Grilling (1) - Frying (1) - Baking/roasting (1) - Steaming (1) - Stewing/braising (1) - Microwaving (1) - Poaching (1) (b) State two reasons why we cook food. [2] One mark each (max 2): - To make food safe to eat by killing harmful bacteria (1) - To make food easier to chew and digest (1) - To improve the flavour, colour and texture of food (1) - To make food more attractive and appetising (1) - To make some nutrients more available to the body (1) (c) Explain how boiling vegetables for a long time affects their nutritive value. [3] One mark for each valid point (max 3): - Water-soluble vitamins such as vitamin C and B vitamins dissolve into the cooking water (1) - Vitamin C is destroyed by heat, so long cooking destroys more of it (1) - Minerals may also be lost into the cooking water (1) - The vegetables may become soft and lose their colour, making them less appetising (1) (d) Describe a suitable cooking method for each food with a reason. [6] (i) Chicken breast: - Grilling (1) - cooks the chicken evenly and allows fat to drip away, making it a healthier method (1) (ii) White fish: - Steaming or poaching (1) - fish has a delicate texture and these gentle methods prevent it from breaking apart (1) (iii) Root vegetables: - Roasting or boiling (1) - root vegetables need longer cooking to soften their firm texture, and roasting brings out their natural sweetness (1)