Catering Craft Practice Paper 2, WASSCE (SC), 2017

Question 1

 

 

Question not available

Observation

 

 

Question 1 was one of the candidates’ strength. They were required to list four types of milk, nutrients found in milk and the uses of milk in catering. They answered the questions correctly and even listed more points than was required. However, some candidates did not realised that dried milk are the same as powdered milk as they repeated they gave these two as different points.