By Elimu Assistant Team Discover the key disadvantages of using charcoal for cooking, including cleanliness issues, health risks, and availability challenges.
Questions
- Give four disadvantages of using charcoal when cooking.
Answers
- Four disadvantages of using charcoal when cooking include:
- Charcoal is not clean in use or storage: Charcoal can create messes during storage and usage, leading to dirt and residue in the cooking area and on cooking equipment.
- If not properly burnt, it produces smoke and blackens equipment (e.g., utensils): Incomplete combustion of charcoal can generate smoke, which not only affects the flavor of the food but also leaves black soot on cooking utensils and surfaces.
- Carbon monoxide produced: When charcoal burns, it releases carbon monoxide, which can be dangerous. In poorly ventilated spaces, this gas can lead to suffocation and health hazards.
- It is not readily available in some areas: In certain regions, obtaining charcoal can be difficult, making it an unreliable fuel source for cooking.
