The candidates performed well in part (a) of this question by given good reasons for presenting food and causes of food decay. But majority of the candidates could not define pectin and state points to consider when bottling fruits.

The expected answers to this question are:

2.(a)i. REASONS FOR PRESERVING FOOD
           - To save money
           - To stop the enzymic action
           - To save food
           - For convenience, easy transportation and storage
           - For future use/to make it available during off season
           - For variety
           - To prevent spoilage/to prolong the shelf life or life span.
           - To economize
           - To avoid wastage of food

(ii) CAUSES OF FOOD DECAY
           - Enzymes
           - Insects/flies e.g. houseflies, cockroaches, weevils etc
           - Oxidation
           - Moulds
           - Rodents
           -Bacteria
           - Fungi

(b)\(i) PECTIN:
           Pectin is a gum like substance found in fruits that helps jams to set. It is a chemical compound similar to            sugar, formed in fruits by ripening process or it is a gum-like starchy substance found in fruits that helps            jam to set.

(ii) POINTS TO CONSIDER WHEN BOTTLING FRUITS
           - Warm bottles before filling
           - Use firm, just ripe fruits
           - Use good quality fruits
           - Prepare appropriately
           - Use steriiizedjars with new rubber bands
.           - Pack carefully
           - Fruits must be free from insect bites
           - Sterilize in oven, water bath or pressure cooker
           - Bottles must be kept about two inches apart
           - Label and date properly
           - Cover the bottles immediately after filling
           - Wipe the rims of the bottles quickly
           - Use fruit in season
           - Cover with wax paper