Foods and Nutrition Paper 2, WASSCE (SC), 2020

Question 2

 

 

    In this question, candidates were requested to

(a) State reason for  each of the following culinary practices

(i) using warm ingredient to make brad;

(ii) washing leafy vegetable before shredding;

(iii)  thawing frozen foods before cooking;

(iv) wiping the cooker while still warm.

 

   

 

OBSERVATION

This question was highly attempted by candidates and they were able to provide correct answers   
       to the reason for each of the culinary practices of using warm ingredients to make bread, wash  
       leafy vegetables before shredding, thawing frozen foods before cooking and wiping the cooker

       while still warm. Therefore the candidates performed excellently