(a) State two reasons why green leafy vegetables should not be cooked in boiling water. (b) List the six glasses that are used to serve wine. (c) List the s...

(a) Two reasons why green leafy vegetables should not be cooked in boiling water for a long time

• To conserve the water-soluble nutrients, especially vitamin C and the B-group vitamins, which are easily destroyed by heat and dissolve away into the cooking water.
• To preserve the bright green colour, crisp texture and flavour, since prolonged boiling destroys the chlorophyll and makes the vegetable dull, soft and unappetising.

(b) Six glasses used to serve wine

• Red wine glass (balloon glass).
• White wine glass.
• Champagne glass (flute or saucer).
• Sherry glass.
• Port glass.
• Liqueur glass.

A cocktail glass and a brandy balloon are also acceptable.

(c) Six main ingredients used in the preparation of scones

• Flour (self-raising or plain flour with a raising agent).
• Baking powder (raising agent).
• Fat (butter or margarine).
• Sugar.
• Milk (liquid to bind).
• Salt.

An egg is sometimes added for richness and glazing.