Question 3
(a) List three differences between specimens G and H. [ 3 marks ]
(b) Outline the steps involved in converting specimen G to specimen H. [ 4 marks ] (c) (i) Name four by-products of specimen G. [ 4 marks ] (ii) State one use of each of the by-products named in 3(c)(i). [ 4 marks ]
Observation
This question was fairly attempted by the candidates. In 3(a-b), most of the candidates could neither list the differences between specimens G (Fresh catfish) and H (Smoked catfish) nor outline the steps involved in converting specimen G (Fresh catfish) to specimen H (Smoked catfish) but they were able to name the by-products of specimen G (Fresh fish) and state their uses as required in 3(c)(i-ii).
The expected answers were:
3 (a) Differences between specimens G (Fresh catfish) and H (Smoked catfish)
Specimen G (Fresh catfish) |
Specimen H (Smoked catfish) |
Fishy/sea weedy smell |
Smoky smell |
Grey in appearance/black |
Brown / black in appearance |
Moist skin |
Dry / oily skin |
Soft/slimy skin |
Firm / hard skin |
Protruding eyes |
Sunken eyes |
Fish is Raw/fresh |
Processed/preserved fish |
Elastic skin |
Brittle skin |
Short shelf life |
Long/Longer shelf life |
(b) Steps involved in converting specimen G (Fresh catfish) to specimen H (Smoked catfish)
- Gutting/removal of visceral organs/cut open/gilling/removal of fins
- Washing/cleaning
- Flavouring/salting/seasoning
- Pitting/stacking/coiling
- Draining/sun drying/straining
- Placement on tray or placed on source of heat / smoke.
- Regular turning until well cooked.
- Remove from heat source or turn off heat