-LESSONS-
______________
Lesson 2 (Chapter 5 Part 2)

-INSTRUCTIONS-
______________
1. Go through the PowerPoint, Notes and Videos as posted
2. Do the questions that follow
3. EMAIL your answers to the email address ACCORDING TO YOUR CLASSES
*IMPT*: Your work will be graded and used as CA marks, you are not to discuss or share answers with your friends

   Friday, July 3, 2009  

1. Answer ALL questions in this post.
2. Subject of email MUST be in this format: Lesson #1_YOUR REGISTER NO_YOUR FULL NAME
3. EMAIL your answers to the following email addresses (according to classes)
   1A1: PSS.HE.1A1@gmail.com
   1A2: PSS.HE.1A2@gmail.com
   1E1: PSS.HE.1E1@gmail.com
   1E2: PSS.HE.1E2@gmail.com
   1E3: PSS.HE.1E3@gmail.com
   1E4: PSS.HE.1E4@gmail.com

IMPORTANT:

• All work will be graded and marks will be counted in CA2.
• No discussion or copying of answers, anyone found doing so will be given ZERO MARKS and disciplinary action will be taken.

QUESTIONS

1. Why do we cook foods? [6m]
2. State the similarities and differences between grilling and broiling. [3m]
3. State the differences between stewing and braising. [2m]
4. State FOUR food preparation practices we should adopt when preparing foods to minimize nutrient loss. [4m]
5. We can use hot-fat to cook foods.
   (a) Explain ‘hot-fat way of applying heat to food’. [1m]
   (b)State the cooking methods for the above. [2m]
   (c) State the disadvantages of the deep-frying. [1m]
   (d) State the advantages of the stir-frying. [1m]
6. Explain how microwave ovens cook food. [4m]
7. State a disadvantage of microwave cooking. [1m]
8. State TWO functions of vitamin A. [2m]
9. State THREE functions of dietary fibre. [3m]

Deadline for submission: 3rd July 2009 Friday 5pm

   [ posted by Mrs. Wong @ 12:01 AM ] [ ]