FOOD & NUTRITION ANSWERS
(i) Grain legumes
(ii) Forage legumes
Forage legume: Alfalfa is a commonly grown forage legume that is primarily used as livestock feed. It is highly nutritious and is often included in animal diets, providing essential proteins, vitamins, and minerals.
(i) Lentil soup
(iii) Black bean burritos
(iv) Soybean stir-fry
(i) High nutritional value
(ii) Health benefits
(i) Aesthetic Appeal: Table appointments, such as elegant dinnerware, stylish flatware, and beautiful glassware, contribute to the visual appeal of the table. They create an inviting atmosphere and set the tone for the meal, making it more enjoyable and memorable.
(ii) Functionality: Table appointments are designed to serve practical purposes during a meal. Plates and bowls provide a designated space for each dish, ensuring efficient and organized dining. Cutlery allows for easy handling and consumption of food, while glasses are specifically designed to enhance the flavors and aromas of various beverages.
(iii) Comfort and Convenience: Well-chosen table appointments enhance the comfort and convenience of diners. Quality dinnerware with appropriate weight and size makes it easier to eat and prevents accidental spills. Ergonomically designed utensils and well-balanced glassware provide a comfortable grip and enhance the overall dining experience.
(iv) Table Etiquette: Proper table appointments help establish and maintain table etiquette. The arrangement of tableware provides guidance to diners on the order in which utensils should be used, such as the placement of forks, knives, and spoons. This ensures a seamless dining experience and promotes good manners and etiquette.
(v) Presentation and Plating: Table appointments contribute to the presentation and plating of the food. Well-chosen plates, bowls, and serving dishes provide a canvas for chefs to display their culinary creations attractively. The use of appropriate tableware and garnishes can elevate the visual appeal of the dish, making it more appetizing.
(vi) Cultural Significance: Table appointments often reflect cultural traditions and customs. Different cultures have their unique styles of table settings, including specific types of dinnerware, cutlery, and glassware. Incorporating these cultural elements into the table appointments can add depth and authenticity to the dining experience, celebrating diversity and heritage.
Dinnerware: This includes plates, bowls, and side dishes. Plates come in various sizes and shapes, such as dinner plates, salad plates, and dessert plates. Bowls are used for soups, salads, or individual servings of pasta or rice. Side dishes are smaller plates used for condiments, bread, or appetizers.
(ii) Flatware: Flatware refers to the utensils used for eating, including forks, knives, and spoons. There are different types of forks, such as dinner forks, salad forks, and dessert forks, each with its specific purpose. Knives are designed for cutting and spreading, while spoons are used for soups, desserts, and stirring.
(iii) Glassware: Glassware encompasses the various types of glasses used for beverages. This includes water glasses, wine glasses, champagne flutes, cocktail glasses, and highball glasses. Each glass is designed to enhance the drinking experience and bring out the flavors and aromas of specific beverages.
(iv) Napkins: Napkins are essential for dining etiquette and cleanliness. They can be made of fabric or disposable paper.
(v) Tablecloth/Table Runner: Tablecloths and table runners are used to cover and protect the dining table. They add a decorative touch and help create an elegant atmosphere.
(vi) Centerpieces: Centerpieces are decorative elements placed in the center of the table. They can include floral arrangements, candles, fruit bowls, or any other visually appealing objects.
Recipe is a set of instructions or guidelines that outline the steps and ingredients needed to prepare a specific dish or beverage.
(Pick Any Two)
(Pick Any Two)
(i)Skill level: Assess your cooking skills and choose a recipe that matches your proficiency level. Beginners may want to start with simpler recipes, while experienced cooks can explore more complex ones.
(ii)Dietary restrictions or preferences: Take into account any dietary restrictions or preferences, such as vegetarian, vegan, gluten-free, or allergies. Ensure the recipe aligns with your specific needs.
(iii)Available ingredients: Check the recipe’s ingredient list and ensure you have access to all the required ingredients. Consider the availability, freshness, and cost of the ingredients in your area.
(iv)Time and effort: Evaluate the amount of time and effort required to prepare the recipe. Some recipes may be quick and easy, while others might involve longer preparation or cooking times.
(v)Equipment needed: Determine if you have the necessary kitchen tools and equipment for the recipe. Consider whether you need special appliances, such as a blender, food processor, or baking pans.
(Pick Any Two)
(iii)Scotch bonnet pepper
(Pick Any Three)
(i)Cooking process can cause some changes in the nutrient content of vegetables.
(ii)Cooking can improve the digestibility of vegetables by breaking down complex carbohydrates and proteins
(iii)Cooking can cause changes in the color of vegetables.
(iv)Cooking can enhance the flavors of vegetables.
(v)Cooking can soften the texture of vegetables, making them more tender and easier to chew and digest.
(ii)Improving texture and tenderness
(v)Culinary versatility and food safety
(i)Vegetables are a great source of dietary fiber, which plays a crucial role in digestive health.
(ii)Fiber content in vegetables promotes a healthy digestive system
(iii)Diets rich in vegetables have been associated with a lower risk of chronic diseases, including heart disease, certain cancers, and obesity
(iv) vegetables contain essential nutrients and minerals that are vital for maintaining overall health
(v)Certain vegetables, such as cucumbers and lettuce, have high water content, contributing to overall hydration.
(i) Exclusion of air. Most microbes require oxygen to be active
(ii) Removal of moisture
(iii) Addition of chemicals.
(i)To reduce food waste
(ii)To provide more nutritious meals
(iii)To make food last longer
(iv)To save money
(v)To avoid foodborne illnesses