Practice Essay Question 1

Many teenagers do not follow a healthy well

balanced diet. Give advice, with reasons, on
choosing food in order to avoid:
a) Obesity
Energy intake is more than energy
output.
(CPF nutrients high in energy)[M.O.C
affects energy of food]
E.g. Hot Fat {usage of oil thus increase
energy of food}
E.g. moist heat {increase or decrease}
E.g. dry heat {may reduce as fat shrinks}
(depends on food)
Whisking better than creaming as
whisking does not use butter
b) Hypertension
Excess sodium
[ use of salt in dishes substitute salt
with herbs and spice]
c) Coronary heart diseases
Saturated fat ( animal sources)/
cholesterol ( fish and white meat do not
have cholesterol)(egg yolk has more
cholesterol)
d) Colorectal cancer
Lack of dietary fibre
( green leafy & stem of vegetables)
( fruits eaten with skin)

 (Wholemeal flour & brown rice) brown

rice. Has bran and germ because it is
unpolished

Practice Essay Question 2

Discuss, with examples, ways of making food

mixtures rise.
RAISING AGENTS:
Mechanical [Air]
Steam [water]
Chemical [Carbon dioxide]
Mechanical [ air]
Whisking
Eggs
Chemical [ carbon dioxide]
Baking Powder
Self- Raising flour
Biological
Yeast

Practice Essay Question 3

Describe & explain the changes which take place

when the following processes are carried out:
(a)
A roux sauce is made ;
o Gelatinisation

Starch absorbs water and swells and

bursts which release starch which
thickens
o Roux sauce
Butter melts Milk Coagulates and
boils Flour
(b)
Tough meat is cooked by moist method.
Meat is made up of muscles, connective
tissues, fats and bones
Muscles which contain fibre are known as
myosin and actin
Bound together by connective tissues
Collagen and elastin are insoluble in
water

Practice Essay Question 4

Discuss the use of money, time & fuel under the

following readings:
(a)
Saving money when choosing food
Tough meat use right m.o.c.(stew)
Tenderize at home
Buy in bulk for non- perishables
Plan meals ( shopping list) [ buy
grocery during sales]
Rechauffe [ reusing leftover food]
(b)
Saving time when preparing and cooking
food
Dovetailing ( Prepare cake dcor
while cake is baking)

Pre made pastry E.g. short crust

pastry. Cream in advance and store
as bulk. Chilli do in bulk
Plan what to cook
(c)
Saving fuel { gas& electricity} when
cooking food
Covered saucepan cooks faster
therefore it saves fuel
Double steaming/ boiling? ( boiling
two different things at same time in
same tier)
Use the correct gas ring

Practice Essay Question 5

There are many methods of cooking food.

(a)
Name and describe the different methods
of heat transfer
Conduction, convection & radiation
(b)
Discuss the advantages and
disadvantages of microwave cooking
Advantage save time effort fuel
Disadvantage not all food can be
cooked thru microwave cooking such as
whole eggs
(c)
Describe the effects of moist heat and
dry heat on starch
Moist heat gelatinisation
Dry heat dextrinization

Practice Essay