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