OBSERVATION

Generally, candidates’ performance on this question was poor, they were unable to state the condition of eggs during the test for freshness in 4 (a) and they also failed the description of one egg dish suitable for breakfast using oil or fat in 4 (c). In 4 (a), candidates were provided the diagrams of egg in different positions in water and they were to state the conditions of each egg as follows;

I: The egg is very fresh/ fresh
II: It is less fresh but not stale or less fresh/ partially fresh
III: It is stale/spoilt/ bad

However, candidates misinterpreted this question and their responses included sink, suspended and floating. This was one of the candidates’ weaknesses and it was apparent that they lacked the practical knowledge of the subject. On the contrary, question 4 (b) was one of candidates’ strength, they performed exceptionally in highlighting the points to be considered during egg selection. Almost all the candidates who attempted this question provided the correct answers which include;

The egg should be clear/ translucent when held against a source of light, it should sink in salted water/ brine, it should not make sound when shaken, it should be slightly rough.

For the concluding part, candidates did not perform well in 4 (c) where they were to describe the preparation of one egg dish suitable for breakfast using oil or fat. Many of them did not state the name of the dish being described and neither did they correctly state the method of preparation.