Which of the food items are suitable for steaming?
The food items that are suitable for steaming are "I and II only". Steaming is a cooking method that involves cooking food by exposing it to steam. This method is often used for delicate foods such as vegetables, seafood, and dumplings, as it preserves their natural flavor, texture, and nutrients.
In Fig. 4, food item I is broccoli, which is a type of vegetable that is suitable for steaming. Steaming broccoli helps to retain its vibrant green color, crisp texture, and nutty flavor while preserving its nutrients.
Food item II is a type of fish, which is also suitable for steaming. Steaming fish is a healthy and flavorful cooking method that helps to retain the delicate texture and flavor of the fish while reducing the need for added fat or oil.
Food item III is a chicken leg, which is not suitable for steaming. Chicken legs are better cooked using methods such as grilling, roasting, or frying, as they require higher temperatures and longer cooking times to ensure that they are fully cooked and safe to eat.
Food item IV is a type of bread, which is also not suitable for steaming. Steaming bread would result in a soggy texture, and it is therefore best to bake or toast bread to achieve a crispy and delicious texture.