Foods and Nutrition Paper 2, WASSCE (SC), 2021

Question 4

In this question, candidates were required to

  1. Name the cut of fish labelled I, II, III and IV.
  2. List food value of fish.
  3. Itemize conservative methods of cooking fish.
 

OBSERVATION

The ‘a’ part of the question was not well attempted by majority of the candidates. Therefore, they performed woefully. The candidates wrote answers such as fin instead of cullet/middle cut by candidates while answering the question. But the ‘b’ & ‘c’ parts where well attempted and the candidates performed excellently.