Catering Craft Practice Paper 3, WASSCE (SC), 2018

Question 4

 

 

  1. Name the equipment labelled I, II, III and IV.
  2. State one use each of the equipment labelled I, II, III and IV.
  3. List four points to note when correcting a cream soup

 

Observation

 

 

Question 4 was widely attempted by candidates and many of them performed well. They were able to correctly name the portion control equipment in the diagram as scoop, soup bowl, measuring scale and measuring jug. Also, they provided the correct use of each equipment.
However, candidates’’ performance on 4(c) was not as good as 4(a) and (b).  They were unable to give points to note when correcting soup such as seasoning, consistency/thickness, colour, temperature etc. this inadequacy points to the lack of core knowledge of the subject matter by the students.

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