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Question 6
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- Give three reasons for cooking food
- State five guide lines for effective meal preparation.
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Most of the candidates, gave prevention of hunger and getting of nutrition as their reasons for cooking food instead of easy digestion, destroying of micro-organisms etc.
The required answers to the questions are
- Reasons for cooking food
((i) To make food easy to eat;
(ii) To make food easy to digest;
- To make it appetizing and palatable/improve/flavour and taste.
- To destroy micro-organisms in the food/make it safe to eat
- To preserve food so that they will keep longer
- To improve the foods’ appearance.
- To extract juices
- To create variety/avoid monotony.
- Guidelines for effective meal planning:
- Meal must contain essential nutrients in the right
Proportion to promote good health
- should meet the nutritional needs of different groups of people e.g. toddlers, invalids and convalescent, aged, vegetarians, pregnant women, lactating mothers;
- Meals should be varied to avoid monotony;
- Foods in season, which are cheaper and fresher, should be used.
- Manage the money available to produce adequate meal.
- Plan meals ahead of time to save time and money;
- Use simple, locally available foods, in place of expensive imported foods.
- Use methods of cooking; that will retain nutrients most and give flavour;
- Serve meals attractively
- Keep a vegetable garden, to ensure a regular supply of fresh and wholesome fruits and vegetables.
- Use appropriate food service equipments.
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