Question 2

In this question, candidates were requested to

1. Outline food hygiene guidelines in meal preparation.
2.  Explainfactors to consider when preparing packed meals for an adolescent schoolboy going for excursion

1. Mention rules to observe when using leftover foods to prepare réchauffé dishes.

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OBSERVATION

Candidates did not respond positively to ‘a & b’ parts of this question and it was one of the weaknesses they exhibited. The candidates were unable to Outline food hygiene guidelines in meal preparation.
 Explain factors to consider when preparing packed meals for an adolescent schoolboy going for excursion correctly. Therefore, the candidates performed poorly. However, in the ‘c’ part of the questionthe candidates answered correctly and perform excellently.

The expected answers for parts ‘a & b’ are

 Food hygiene guidelines in meal preparation:

1. Wash hands thoroughly before handling food.
2. Use clean utensils, containers and work surfaces.
3. Thoroughly wash raw food with clean water.
4. Thaw meat and fish in the refrigerator/micro wave oven.

 

Explanation of factors to consider when preparing packed meals for an adolescent schoolboy going for an excursion.

1. Meal chosen/planned for should be well balanced, have the required nutrients.
2. Pastry dishes and sandwiches must be substantial.
3. Drinks and water should be in plastic bottles or vacuum flasks because they are easy to handle.
4. Foods and dishes chosen should be easy to pack as much as possible to avoid spilling e.g soups and stews.