Catering Craft Practice Paper 2, WASSCE (SC), 2016

Question 3

 

 

Question not available

Observation

 

 

Majority of the candidates attempted this question which was on uses of bain marie and wooden spoon and ways of caring for oven cloth, baking tray and sauce pan. Though this question was widely attempted, many of the candidates answered wrongly, they could not differentiate between washing and cleaning, they thought the only way to care for kitchen equipment is by washing and drying and did not list points like cleaning up and greasing.