(a) Five points to consider when selecting methods of cooking; (i) The type of food being cooked (ii) Consider what you have at your disposal (iii) Time available (iv) Age and health of persons to eat the foods (v) Loss of nutrients (vi) Knowledge of the cook in using a method of cooking
(b) Reasons for cooking food; (i) To change or improve the taste of the food e.g flour being used to make cake (ii) To change or enhance the appearance of the food (iii) To change the texture of food (iv) To make food safer to consume (v) To make foods more digestable (vi) To increase the shelf life of the food