(a) State two reasons why green leafy vegetables should not be cooked in boiling water. (b) List the six glasses that are used to serve wine. (c) List the six main ingredients used in the preparation of scones.
Explanation
(a) Reasons why green leafy vegetables should not be cooked in boiling water; (i) To avoid loss of colour (ii) To avoid loss of nutritive value (iii) To prevent it from being too soft. (b) Glasses that are used to serve wine; (i) Paris goblet (ii) Carafe (iii) The tulip (iv) The flute (v) Bordeaux (vi) Port (vii) Franconia (viii) Champagne glass (ix) Sherry glass/Copita (x) Chianti (xi) Jura (xii) Anjou (c) Main Ingredients used in the preparation of scones; (i) Wheat flour (ii) Castor sugar/salt (iii) Fat/margarine/butter/lard (iv) Baking powder (v) Nutmeg/essence/flavouring (vi) Egg/milk
