Majority of the candidates attempted this question which was generally on kitchen. Parts (b), (c) and (d) were well answered by majority of the candidates that attempted this question. Part (a) was not well tackled as many of them could not understand the word equipment. The candidates were unable to state the equipment or items used in the kitchen whether small or big.
The expected answers are:

(a)  Kitchen Equipment
Kitchen equipment are small and large items needed to perform various Task in the kitchen

(b)  Kitchen Tools
Saucepans, strainer, mortal and pestle, colander, frying pan, cooking pots, Plates, kettle, knives, spoons, grater, orange squeezer, egg slicer, opener, Dredger, rolling pin, chopping board, egg, whisk, palette knife etc.

(c)  Labour Saving Devices
Mixer, blender, meat mincer, pressure cooker, orange squeezer, yam, Pounder, electric kettle, microwave oven, toaster, rice cooker, food Processor, electric knife, juice extractor, opener.

(d)  Function of a kettle
A kettle is used for boiling water.

Question 3:
(a)  Describe any three methods of dehydrating food

 (b) State two appropriate forms of storage of the following:
(i) dressed poultry
(ii) root vegetable;
(iii) cooked beans;
(iv) large quantity of wheat.

(c)   List four fermented of products
This question/on dehydrating and storage was not popular with many candidates. The word dehydrating threw many candidates off, many took this word for preservation so they could not answer the question correctly.
The (b) part which was on appropriate forms of storage was taken for methods of cooking and so the question was not answered properly. Only few candidates were able to answer part (c) properly, while many could not even understand the word 'fermentation' as they were unable to state the fermented products.
The correct answer are:

• Methods of dehydrating food
• Sun drying or solar drying - drying food in the sun
• Oven drying-drying food in a pre-heated oven in an enclosed chamber.
• Roller drying-liquid or paste is applied to a hot rotating stainless drum or roller.
• Vacuum drying - water is removed by creating a vacuum.
• Tunnel drying - food is placed on a conveyor belt or perforated trays and passed through warm air.
• Freeze drying - water content of food is frozen and sublimed.
• Spray drying - the liquid is forced through small nozzles in the form of spray into a hot air chamber.
• Smoking-food is smoked to remove moisture.

• Appropriate Forms of Storage 
• Freezing compartment ofthe fridge .
• Deep freezing
• Refrigerating

• Root Vegetable
• Storing in shallow baskets
• Storing in an open, airy place, storing in shallow baskets.
• Arranging on a raised platform
• Tying and hanging up
• Burying until desired to be used Rub ash on food surface and bury
•  Rub lime and bury

(iii) Cooked Beans

• Freezing
• Refrigerating for a short time.

(iv) Oranges

• Storing in baskets in an open, airy place
• Storing in the lowest (bottom) compartment of the refrigerator ...
• Putting them on trays in an airy place.

• Large Quantity of cereal
• Storing in jute bags and keeping on a raised platform Storing in silos
• Storing in barns.

(c)  Products of fermentation in Food

garri	snail
corn paste/dough	fermented' cashew drink
cheese	pitto
melon paste (ogiri)	fermented fish
locust bean seed "iru"	fermented plaintain
burukutu drink	yoghurt/sour milk
fufu/foofoo	fruit wine
otika	banku