Question

Question 1 : give shott ans (10)
1. name 4 cooking mediums for preparing food .
2. mention and define three common cooking terms.
3. mention two important advantages of cooking food give reason in brief.
4. differentiate between steaming and pressure cooking.
5 mention various purpose of cooking food.
6. explain the meaning of:.
a. baking b. deep fat -frying
c. roasting.
7. name the term used for:
a. frying in deep fat that completely covers the food.
b. cooking in an oven by dry heat.
c. cooking by dry heat.
8. explain the mechanism of pressure cooking.
9. air water steam and fat may be used as a cooking medium discuss how its medium is used in the home give examples.
10. give the purpose of cooking food.




Question 2. Give the Ans in brief. (10)
1.what are the advantages and disadvantages of cooking food?choose any three methods of cooking and give two examples of food prepared by each method.
2. state 5 important reasons why food is cooked?
3. major advantages of cooking with respect to its flavour and acceptability.
4. mention the advantages of cooking with respect to nutritive value.
5. explain the importance of correct texture for consistency in food.





Paper prepared by : Tr Asha
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Answer 1

Answer:

# Some cooked foods may provide the body with morenutrients than their raw counterparts because they are easier to chew and digest. # Eating cooked food allows our bodies to digest and absorb more nutrients than eating raw food

hope it helps u