waecE-LEARNING
Home Management Paper 2, May/June. 2011  
Questions: 1 2 3 4 5 6 Main
General Comments
Weakness/Remedies
Strength

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 






Question 2

  1. (a)  State three reasons why food is cooked.                                               

    (b)   Explain the effect of moist heat on;
       (i)  Starch;
       (ii)  Sugar.

    (c) State two advantages of stewing as a method of cooking.     
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Observation

Reasons for cooking food was well attempted. The effect of moist heat on (i) starch and (ii) sugar was poorly answered.

The required answers to the question are as follows:

2(a)     Reasons for cooking food

  • To make the food attractive and appetizing
  • To make it digestible
  • To make it palatable
  • To soften the fibres/improve the texture
  • To destroy harmful micro organisms
  • To preserve the food for sometime
  • To make it easy to eat/chew
  • To improve the flavour
  • To provide variety in dishes

2(b) Effect of heat on

(i)    Liquid Starch;

-      Grain swells and burst
-      Liquid becomes thick and translucent
- Starch gelatinizes
    (ii)  Sugar

  • Sugar dissolves
  • Liquid thickens and becomes sticky
  • Syrup  is formed  if water is added            
  • It caramelizes            

2(c) Advantages of stewing

  • Makes food attractive
  • Coagulates protein without being over hardened
  • No wastage as the entire content is consumed
  • Conserves nutrients
  • Tenderises tough foods
  • Consumes less fuel as low heat is used    
  • It enables the flavour of food to be retained 
  • It creates a unique taste from the blended ingredients           
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