Essay questions

In our opinion, in the subject Food and Nutrition, the purpose of essay questions are to test both the comprehension and ability to apply what has been comprehended in the subject. However, we have observed that there are still many essay questions set that only require to recall the content of  the subject. In this post, we are sharing with you two essay questions that we have structured. We hope we achieve our aim to allow the student to recall what has been learnt and move on the next level of thinking where comprehension and application is demonstrated as well.

Food needs to be cooked for several reasons. Explain how the choice of cooking method can affect the nutritional value of food.                                                                             [15m]

Mark band	Descriptors Candidates are expected to:
High 11-15	Demonstrate a comprehensive understanding of a wide range of cooking methods. ·        Clearly classify the various methods of cooking. ·        Explain clearly the advantages and disadvantages of each cooking method. ·        Explain clearly how the nutrients with be affected chemically and physically with the application of heat. ·        Identify with clear examples how nutrients can be retained in the food. ·        Explain with clear examples how the loss of nutrients can be prevented. ·        The answer is supported with relevant and clear examples.
	The answer may include the following knowledge and understanding, elaboration is required: ·        Explain the reasons why foods are cooked. o   Cooking food makes food safe for consumption by killing any bacteria present in the food. o   It makes food easier to chew, swallow and digest by softening the tissues/ fibres of the food. o   Improve the flavour and taste of the food as some uncooked food can be unpleasant.  o   It makes food attractive and appetising as it looks more appealing. o   It adds variety to food presentation as the same food can be cooked in many different methods. o   It improves the keeping quality of food as the bacteria are killed during the cooking process, thus delaying spoilage. ·        Explain that different cooking methods give different variety to food presentation.  ·        List the various methods of cooking and classify them:  o   Moist heat: Steaming, boiling and simmering o   Dry heat: Grilling, baking, roasting and microwave cooking. o   Hot fat: Dry frying, stir frying, sautéing, shallow frying and deep frying. ·        Describe the scientific principles of the effect of heat on the various nutrients.  ·        Discuss the reactions that improve the food when they are cooked. These include caramelisation, dextrinisation, maillard browning, etc. o   Heat on carbohydrates: Caramelisation, Dextrinisation and Gelatinisation. o   Heat on Protein: Coagulation and Maillard browning. o   Heat on fats: Smoking point. ·        Explain how cooking can affect the nutritional value of food by including the following points: o   How cooking can change the energy value of food. o   Food which are cooked with ingredients that included the addition of calorie will increase the calorie value of food. E.g. frying. o   Explain how cooking can affect carbohydrates, proteins, fats, vitamins and minerals.  o   Suggest ways to minimize the loss of water soluble vitamins B  group and C, and fat soluble vitamins A and D.

Discuss the functions of food preservation and describe the various food preservation techniques and explain the points you would consider storing the following food.            [15]

a)     Perishables.      

OR 

b) Non-Perishables.

Mark band	Descriptors The candidates are expected to:
High 11-15	·        Demonstrate comprehensive understanding and detailed knowledge of the functions of food preservation. ·        Describe clearly the various food preservation techniques used. ·        Comprehensive explanation on the types of food preservation techniques that are used to minimise the growth of micro- organisms.  ·        Present information accurately and logically and demonstrate the use of appropriate subject specific terminology. ·        The answer is supported by the use of relevant examples or supported by good reasons
	The answer may include the following knowledge and understanding, elaboration is required: ·        Functions of food preservation  o   Reduce wastage of excess produce o   Facilitates transportation and storage o   Reduce cost of transportation o   Adds variety to meals  Food preservation techniques to inhibit the reactions of enzymes and the growth of micro-organisms by amending the availability of food and water and adjusting the conditions of the environment around them, such as temperature and pH. o Drying and dehydrating o Freezing o Heat sterilization o The use of preservatives ·        Define perishable and non-perishable foods respectively and provide examples o   Perishables: Food with high moisture content and tends to spoil or go bad easily at room temperature. E.g. Meat, poultry, seafood, etc. o   Non-perishables: Food with low moisture content and will not go bad easily at room temperature. Cereals, pulses, etc. ·        Explain how the food should be prepared for storing and to ensure its freshness. a)  Guidelines for perishable food and to provide reasons: o   Ensure food is kept outside the “Danger zone” of 5 - 63°C, especially for prolonged storage. o   Store food in servings sizes in polythene bags or in air- tight containers. o   Store perishable food properly as soon as possible. o   Trim away the visible fat from meat before storage. o   Remove the offals of poultry and fish, wash thoroughly b)     Guidelines for non-perishable food and to provide reasons: o   Keep dry food in air-tight containers that are stored in cook and dry environment. o   Write the date when the food was purchase on the container where it is stored. o   Storage cabinets should be kept clean and dry, with doors to keep out dust and light. Food storage environment such as light, oxygen, temperature and humidity should be discussed.