- Microwave ovens heat food using electromagnetic radiation at microwave frequencies (commonly 2.45 GHz). - (a) No flames: Microwaves heat food internally by causing water molecules to vibrate, without open flames. This is an advantage for safety and convenience. (True) - (b) Destruction of nutrients is less: Due to shorter cooking times and often less need for added water compared to boiling, some nutrients might be better preserved, although this varies by nutrient and food type. It is often considered an advantage in comparison to certain traditional methods. (Plausibly True) - (c) There is a physical change in foods: All cooking methods cause physical and chemical changes in food (e.g., texture, colour change). This is not a unique advantage of microwave cooking. (Not a specific advantage) - (d) Sterilization effected: The heat generated by microwaves can kill bacteria and other microorganisms, providing a degree of sterilization, particularly in moist foods. (True)