Foods and Nutrition Paper 2, WASSCE (SC), 2020

In this question, candidates were requested to

(a) State reason for each of the following culinary practices

(i) using warm ingredient to make brad;

(ii) washing leafy vegetable before shredding;

(iii) thawing frozen foods before cooking;

(iv) wiping the cooker while still warm.


OBSERVATION
This question was highly attempted by candidates and they were able to provide correct answers to the reason for each of the culinary practices of using warm ingredients to make bread, wash leafy vegetables before shredding, thawing frozen foods before cooking and wiping the cooker while still warm. Therefore the candidates performed excellently