Question 2
Study specimens G and H carefully and answer the questions that follow.
(a) Mention the method used in preserving each of specimens G and H. [2 marks]
(b) Describe the method used in preserving specimen H [3 marks]
(c) Name three fish by-products that could be obtained during the production of specimen H [3 marks]
(d) Give three reasons why fish is preserved in the form of specimen G. [3 marks]
(e) Name two materials that could be used to package each of specimens G and H. [4 marks]
Observation
This is a popular question among the candidates.
In part (a), majority of the candidates were able to mention the method used in preserving each of specimens G and H.
In part (b), majority of the candidates described the method used in preserving specimen H.
In part (c), few candidates could not name three fish by-products that could be obtained during the production of specimen H.
In part (d), majority of the candidates gave three reasons why fish is preserved in the form of specimen G.
In part (e), majority of the candidates could not name two materials that could be used to package each of specimens G and H.
The expected answers include:
2 (a) G – Smoking
H - Sun drying / drying
(b) - Fish is washed
- Gutted
- Gilled
- Drained
- Salted
- Fish is placed on mats / rocks / concrete surface / stake / hanged / in the open / outside
- Heat from the sun dries the fish
- Fish is turned intermittently
(c)- Fish entrails / guts
- Fish skin
- Gills
- Fats / oils
- Fins
(d) - Improve taste / quality / flavor
- Increase shelf life
- Minimizes / slow down rate of spoilage / bad odour or bad flavor
Deterioration / oxidation / microbial activities / enzymatic reaction
- To cook the flesh
- Adds value
- To lower the moisture content
(e) Specimen G
- Nylon
- Basket
- Carton
- Foil paper
- Paper / card board
- Jute bag / sacs
- Fabric / cotton
Specimen H
- Carton
- Nylon
- Basket
- Foil paper
- Paper / cardboard
- Jute bag / sac