Observation

In Question 2, candidates were required to list types of fish cut in (a), reasons for coating fish before frying in (b) and the ingredients for coating fish in (c).

Although this question was widely attempted by candidates, they were unable to give satisfactory responses to question 2 (a) where many of them mentioned head, tail and round which are acceptable fish cuts in foods and nutrition as opposed to Goujons, Suprêmes, Plaited/En tresse, Steak.

For the reasons for coating fish before frying and ingredients for coating fish, they were well attempted by candidates and many of them responded correctly by providing correct answers such as to prevent breakage, to prevent overcooking as reasons and flour, breadcrumb as ingredients.