b) State and explain the three ways of heat transfer in cooking.
c) Give three reasons for cooking food.
d) i. What is food preservation?
ii. Give two reasons why we preserve food.
QUESTION 3
a) State two characteristics of each of the following fibres:
i. Rayon;
ii. Polyester;
iii. Nylon.
d). Describe the difference between the classes of stitches mentioned in (c) above.
e) i. Explain two advantages of using freehand cutting.
ii. Explain two disadvantages of using freehand cutting.