Majority of the candidates that attempted this question were only able to answer the (b) part adequately. The parts (a), (c) and (d) were not answered accurately. In part (a) the candidates could not interpret the term "aerating'.' a cake mixture, most of them wrote the different methods of making cake. They also failed to answer part (d) which was on points for a successful short crust pastry correctly. The candidates were expected to answer the question as follows.

(a)Ways of aerating a cake mixture
(i)sifting/sieving of flour
(ii)rubbing fat into flour
(iii)creaming fat and sugar
(iv)whisking egg and sugar
(v)using raising agents.
(vi)Folding in flour into mixture

(b)Suitable method of cooking each of the following dishes

(i)Jollof rice                       boiling
(ii)Potato chips                   frying
(iii)Cream caramel            steamin
(iv)Moin- Moin                   steamin
(v)Meat kebab                  grilling
(vi)Swiss roll

(c)Rules for deep fat frying

(i)use a deep fryer
(ii)do not fill the fryer more than half-way with oil.
(iii)lower the food gently into the hot fat.
(iv)drain fried food before serving.
(v)do not overfill the pan with the food, as this will considerably lower the temperature of the fat.
(vi)heat the fat to the required temperature before putting food in.
(vii)when food is cooked, turn off the heat and allow oil to cool before straining it.

Points for a successful short crust pastry

(i)Measure all ingredients accurately,
(ii)Ingredients and utensils should be kept cool.
(iii)Cut fat into flour before rubbing in.
(iv)The pastry should be handled lightly.
(v)The fat should not be over-rubbed into the flour.
(vi)Too much water should not be added. ..
(vii)The pastry should be rolled out smoothly and evenly using short even strokes.
(viii)The pastry should be baked in a hot oven.
(ix)Pre-heat oven before baking.