Question 2

 

OBSERVATION
Question 2 (a) was one of the candidates’ strength and it was attempted by numerous candidates across centres. They correctly stated the advantages of grilling, giving points such as the fact that it improves flavour of food, it is a fast method of cooking, easily digestible and it brings variety to dishes. Where necessary, they also cited examples of foods that can be grilled e. g. chicken, corn, plantain and beef.

In 2 (b) and (c), candidates’ performance was not so great compared to 2 (a), they totally failed the rules to observe when grilling and the effects of steam on fresh fish respectively.

In 2 (b), candidates answered the question by making references to ways of serving grilled foods in order to make them attractive when they should have stated that foods should be small and thin to ensure fast and thorough cooking; foods should be continually basted to prevent drying and foods should be sealed quickly on the hot part of the grill, etc.
Similarly in 2 (c), candidates enumerated the stages of steaming fresh fish instead of effects of steam on fresh fish which include loss of water, change in colour, coagulation of protein among others.