Fisheries Paper 3 Alt B., WASSCE (SC), 2016

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