Foods and Nutrition Paper 2, WASSCE (SC), 2017

Question 4

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OBSERVATION
This question tested the identification and uses of the kitchen utensils illustrated in diagrams labelled I- VIII. Apart from the numerous spelling mistakes by many of the candidates’, some candidates were able to identify the utensils and state their uses while some others could not. Those that were unable to identify the utensils gave names such as clock / weight scale for a weighing scale and egg slicer for a chopping board. Also, candidates were unable to identify the chef/kitchen/cook’s knife in the diagram with majority of them referring to it as knife. This inadequacy is an indication of poor practical classes which should be given due attention. The general performance on question 4 was poor. In 4a, advantages of bread in the diet was poorly answered as Candidates based their answers on its high carbohydrate content only neglecting other advantages such as convenience and availability. In 4b, majority of candidates described only one use of bread at home as for breakfast and also gave some funny reasons such as for rat trap. However, in 4c, the reasons for using salt and sugar in bread making were well stated. Majority of candidates could not define food packaging n, they explained it as take away from parties and eateries. As regards reasons for packaging foods, candidates stated reasons such as picnics and for home use. Candidates did not know the correct name for packaging materials and they repeatedly referred to Styrofoam packs as disposable packs and take away packs. However, they were able to correctly state the qualities of food packaging material.

OBSERVATION

This question tested the identification and uses of the kitchen utensils illustrated in diagrams labelled I- VIII. Apart from the numerous spelling mistakes by many of the candidates’, some candidates were able to identify the utensils and state their uses while some others could not. Those that were unable to identify the utensils gave names such as clock / weight scale for a weighing scale and egg slicer for a chopping
board. Also, candidates were unable to identify the chef/kitchen/cook’s knife in the diagram with majority of them referring to it as knife. This inadequacy is an indication of poor practical classes which should be given due attention.
The general performance on question 4 was poor. In 4a, advantages of bread in the diet was poorly answered as Candidates based their answers on its high carbohydrate content only neglecting other advantages such as convenience and availability. In 4b, majority of candidates described only one use of bread at home as for breakfast and also gave some funny reasons such as for rat trap. However, in 4c, the reasons for using salt and sugar in bread making were well stated.
Majority of candidates could not define food packaging n, they explained it as take away from parties and eateries. As regards reasons for packaging foods, candidates stated reasons such as picnics and for home use. Candidates did not know the correct name for packaging materials and they repeatedly referred to Styrofoam packs as disposable packs and take away packs. However, they were able to correctly state the qualities of food packaging material.