This question is another candidates' strength. Majority of candidates attempted this question performed wonderfully well as they were able to list ways of bringing varieties.

They were expected to answer the question as follows:

  (a)       ADVANTAGES OF EXPERIMENTAL COOKERY
           - the less known foodstuffs are identified
            - the less known foodstuffs are being encouraged for use.
             - there is an in-depth knowledge about ways of preparing dishes.
             - other ways of preparing and serving different foodstuffs are identified.
            - there is room/ability to improve the nutritive value of the food.
             - new recipes are added to the existing one.

(b) WAYS OF BRINGING VARIETIES TO ROOT VEGETABLE MEALS

         - Introduction of other cooking methods - different methods of cooking should be introduced to improve             the texture and appearance.
         - Variation of serving dishes - the meals can be served in different ways. Roots can be used for balls,
            cakes, chips and salad.
         - Creativity in food preparation - this enhances different ways of preparation and serving meals.
         - Improvement of new skills- instead of cutting roots and boiling, could be mashed and made into balls,             cakes, pottage or cut/grated into strips for chips/flakes.
         - Improvement of nutritive values:- there is the addition of other foodstuffs and so the whole meal is              improved.
         - Improvement in taste:- flavouring and seasonings are added for better taste.