Observation

 

 

In part (a), majority of the candidates could not mention three errors that may arise when using specimen C.

In part (b), majority of the candidates stated two ways of maintaining specimen C.

In par (c), majority of the candidates gave two reasons why specimen D is used during the processing of fish.

In part (d), majority of the candidates could not mention three alternatives that could be used in place of specimen E during fish processing. Instead, they mentioned methods of preserving fish like drying, salting and refrigeration.

In part (e), majority of the candidates mentioned correctly, items used during the smoking of fish.

The expected answers include:

(a)        Errors that may arise when using specimen C (weighing scale) to weigh fish
-           error due to parallax/poor vision
-           failure to zero the scale/wrong placement of reading pin/pointer
-           error due to poor vision of the user/wrong measurement/wrong reading
-           error due to faulty calibration/malfunctioning of weighing scale
-           when water is weighed with the fish/miscalculation
-           error due to adding the weight of the container with the fish/miscalculation
-           overloading of the scale.
-           scale not placed on levelled ground.

(b)        Maintenance of specimen C (weighing scale)
-           clean the metal part of the scale to avoid rusting
-           service/oil the spring and other metal parts
-           wash and dry the pan / bowl / fish holder
-           clean the screen to improve readings
-           do not carry the scale by the top loader
-           keep in a cool and dry place when not in use/keep away from water
-           do not place load on it when not in use.
-           avoid falling/the scale/dropping.

(c)        Reasons why specimen D (hand glove) is used during fish processing

-           to prevent injury to user/protection of the user’s hand from cut/burns
-           to prevent transfer of germs to the fish / contaminating the fish
-           to prevent transfer of germs from fish to the user
-           to keep the hands clean/prevent hands from being dirty.
                                                                                                           
(d)        Alternatives of specimen E (Charcoal)
-           gas
-           electricity
-           wood/firewood
-           saw dust/wood shavings
-           briquette(charcoal dust)
-           coconut chaff / husk
-           palm kernel shell
-           dried maize cob

(e)        Other items used during fish smoking
-           knife
-           sieves
-           kiln/oven/smoking drum/smoking wire/wire gauze/metal
-           seasoning / spices
-           salt
-           bowl
-           cutting slabs / chopping board
-           nose guard
-           napkin/hand towel/apron
-           overall
-           cap/scarf/head cover
-           water
-           fire wood/saw dust/ wood shavings
-           matches/lighter

-           pitting stick, toothpick/pegging stick