Cookers and Cooking: JAMB Home Economics Questions, Answers & Notes

What Cookers and Cooking covers in the JAMB Home Economics syllabus

Cooking is preparing food by applying heat to make it safe, digestible and tasty. Cookers (stoves) include gas, electric, kerosene and charcoal types, and a pressure cooker uses high-pressure steam to cook faster. Cooking methods fall into moist-heat — boiling (in boiling water), steaming (in steam, e.g. moi-moi) and stewing (slowly in a little liquid) — and dry-heat — baking (dry oven heat, e.g. bread), grilling/roasting (direct heat, e.g. suya) and frying (in hot oil). Reasons for cooking include making food easier to digest, destroying harmful germs, and improving taste, flavour and appearance. Care is needed: overcooking can destroy heat-sensitive vitamins, and one must avoid burns and fire; fuel-efficient cooking saves energy and money. The main point: use the appropriate cooker and method to prepare nourishing, safe and tasty food.

For Cookers and Cooking, JAMB expects you to be able to:

• Define cooking and types of cookers (gas, electric, kerosene, charcoal)
• Distinguish cooking methods: boiling, frying, baking, grilling/roasting, steaming, stewing (moist vs dry heat)
• State reasons for cooking and safety/nutrient care

Key facts & revision notes: Cookers and Cooking

These are the recurring points our Cookers and Cooking questions test — revise them until each feels automatic, then practise the questions above to lock them in.

• Cooking is preparing food by applying heat to make it safe, digestible and tasty.
• A cooker (stove) is a device used to cook food.
• Common cookers include gas, electric, kerosene and charcoal (and firewood) cookers.
• Boiling cooks food in boiling water (100°C).
• Frying cooks food in hot oil or fat.
• Baking cooks food by dry heat in an oven (e.g.
• Grilling/roasting cooks food over or under direct heat (e.g.
• Steaming cooks food using the steam from boiling water (e.g.
• Stewing cooks food slowly in a small amount of liquid (e.g.
• Cooking makes food easier to digest, as well as safer and tastier.
• Cooking destroys many harmful germs, making food safer to eat.
• Overcooking can destroy heat-sensitive vitamins and nutrients in vegetables.
• A pot and frying pan are cooking utensils.
• Moist-heat methods (boiling, steaming, stewing) use water or steam; dry-heat methods (baking, grilling) do not.
• Cooking improves the taste, flavour and appearance of food.
• A pressure cooker uses high-pressure steam to cook food faster.
• Fuel-efficient cooking saves energy and money.
• Care should be taken to avoid burns, scalds and fire when cooking.
• Boiling is a moist-heat cooking method.
• The main point is to use appropriate cookers and methods to prepare nourishing, safe and tasty food.

Worked examples

Three Cookers and Cooking questions with the answer and a short explanation, so you can see how the topic is set before you practise the full set.

How Cookers and Cooking is tested in JAMB Home Economics

Our Cookers and Cooking bank holds 20 questions (4 easy, 11 medium, 5 hard). JAMB Home Economics typically returns to Cookers and Cooking year after year, so steady practice on this topic is high-value revision. Questions are multiple-choice with four options, and at UTME pace you get roughly 40 seconds each — which is why timed practice matters.

How to answer Cookers and Cooking questions

Work the stem first and predict the answer before you look at the options; then eliminate the ones that contradict the key facts above. Watch for “which is not…”, “all of the above” and “except” style stems, which are where rushed candidates lose easy marks on Cookers and Cooking. If a calculation or a precise definition is involved, work it from first principles rather than guessing from a half-remembered rule. When two options look right, re-read the stem for the qualifier that separates them — JAMB rarely repeats an option by accident. If you are still unsure, eliminate the two weakest choices to lift your odds, flag the question, and move on; never burn a full minute on one Home Economics item when the exam gives you about forty seconds each. Then come back to flagged questions with whatever time remains. The single most reliable way to get faster at Cookers and Cooking is repeated timed practice, so use the button above until the recurring patterns feel automatic.

Common mistakes to avoid in Cookers and Cooking

The errors that cost marks on Cookers and Cooking are usually careless rather than conceptual: misreading a negative stem, confusing two similar terms, or rushing a definition you actually know. Candidates also over-rely on “expo” and last-minute cramming instead of understanding the topic — which fails the moment JAMB rephrases a familiar idea. Treat every option as a claim to be checked against the facts above, keep your working tidy for any calculation, and don’t change a considered answer on a hunch. Above all, revise Cookers and Cooking actively by answering questions, not just by re-reading notes — recall under time is what the exam rewards.

Frequently asked questions

Is Cookers and Cooking part of the JAMB Home Economics syllabus?

Yes. Cookers and Cooking is a recognised topic in the JAMB Home Economics syllabus, covering define cooking and types of cookers (gas, electric, kerosene, charcoal). You should be able to recall its key facts and apply them to multiple-choice questions.

How many Cookers and Cooking questions can I practise on Belmadeng?

There are 20 original, JAMB-standard Cookers and Cooking questions in our free bank, each with the correct answer and a worked explanation. You can practise them untimed or as a timed test.

What are the most important points to know about Cookers and Cooking?

Cooking is preparing food by applying heat to make it safe, digestible and tasty. Cookers (stoves) include gas, electric, kerosene and charcoal types, and a pressure cooker uses high-pressure steam to cook faster. Cooking methods fall into moist-heat — boiling (in boiling water), steaming (in steam,…

How do I answer Cookers and Cooking questions quickly in JAMB?

Read the stem carefully, eliminate clearly wrong options, and match the remaining choices to the key facts for Cookers and Cooking. Practising timed Cookers and Cooking questions builds the speed you need for UTME's pace of about 40 seconds per question.

Are these JAMB Home Economics Cookers and Cooking questions past questions or original?

They are original questions written to JAMB (UTME) standard and mapped to the official syllabus — not reproduced past papers. This keeps them legal to use freely while closely mirroring how the real exam tests the topic.

Where can I practise Cookers and Cooking questions free without signing up?

Right here — tap “Start Cookers and Cooking practice” on this page to begin instantly. Belmadeng's CBT practice is completely free and needs no sign-up, download or subscription.

About these questions: original, JAMB-standard items written from the official UTME Home Economics syllabus (last reviewed 2026-09-18). Belmadeng is an independent study platform and is not affiliated with JAMB. Spotted an error? Use the report link.