Majority of the candidates tackled the (a) part of the question correctly because they were given the choice of two out of the four stated for definition. Only a few candidates were able to differentiate between steaming and boiling as required in (b) part
The expected answers to the question are as follows:
(a). Definition of any two
Braising: is a combination of moist and dry methods of cooking e.g. steaming, stewing, baking and roasting.
Frying: is a method of cooking in hot oil or fat. The various types of frying are deep, shallow and dry frying.
Baking: is a dry method of cooking in which food is cooked in an oven or an enclosed space.
Stewing: is a long and slow method of cooking food with an appropriate quantity of liquid in a covered saucepan at a temperature just below boiling point/at simmering point.
Steaming |
Boiling |
| 1. Steam is used to cook food
2. Food has no direct contact with water.
3. Delicate foods are steamed.
4. Foods are lighter and more digestible
5. Nutrients are conserved | Water is used to cook food
The food is immersed in water.
Bigger chuncks of food are boiled.
Foods are heavy and less digestible.
Nutrients are lost |
