Question 1

(a) Explain steaming as a method of cooking

(b) state four advantages and two disadvantages of steaming

(c)List two flour dishes made by steaming

OBSERVATION

In question 1, candidates were required to explain steaming as a method of cooking, state four advantages and two disadvantages of steaming and the last part was to list two flour dishes made by steaming.

Candidates were expected to explain that steaming is a method of cooking food in steam / water vapour from boiling water but majority of them defined boiling instead. For 1 (b) candidates responded very well to the advantages of steaming which include steamed foods are easily digestible, Nutrients are conserved in steamed foods, does not require constant attention, steamed foods do not loose flavour, steaming makes food light in texture and does not require much energy. Furthermore, they stated the disadvantages of steaming to include longer cooking time by steaming, wastes fuel, steamed foods are sometimes unattractive in appearance.

The last part of the question was also well understood by the candidates as they were able to correctly list dishes such as Rice pudding, banana pudding, canary pudding, moinmoin/oleleh, ‘ekuru’, ‘abala’, ‘igba okpa’.