1a.State two reasons each for carrying out the following cooking processes;
i)Addition of lemon/lime juice to fresh fish
ii)Whisking egg over a bowl of warm water;
iii)Proofing dough in bread making
b.List your types of flour in cookery
2a.State three functions of vitamin D.
b.List six sources of Calcium.
c.State your deficiency diseases of Calcium
3a.State three effects of cooking on fruits
b.State two instances necessary for fruits to be cooked
c.Enumerate five rules to follow when cooking fruits
4a.Name two classes of vegetables and two examples each.
b.State three changes which occur when vegetables are cooked.
c.State three rules to br observed to obtain the maximum nutrients from cooked vegetables.
5a.State give points to consider in selecting utensils for the kitchen .
b.State give favtors that determine the size of a family kitchen.
6a.State five points to consider when determining the quality of canned foods.
b.State three advantages and two disadvantages of a supermarket.
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