(ii)      List two dishes that can be fortified with the agents you have mentioned in (i) above

This is the candidates’ weakness as majority of them did not attempt the question.  The question was on experimental cookery that involved the meaning of recipes, processes of collecting information on traditional recipes, reasons for modifying local foods and fortifying agents were not attempted and the few that attempted it, got all wrong.

The candidates were expected to answer the question as follows:

(a)      DEFINITION OF RECIPE
It is a set of instructions for preparing a dish, which includes the list of ingredients and method of preparation OR.
It is the list of ingredients and the method of preparing a dish.
                                                                                               
 (b)    PROCESSSES OF COLLECTING INFORMATION
(i)      INTERVIEW:- ask questions on traditional recipes and record
          responses.
(ii)      QUESTIONNAIRE: prepare a guide or questions on traditional recipes distribute and collect responses later.
(iii)     OBSERVATION: paying particular attention on the preparation of traditional dishes; recording information where necessary.
(iv)     PARTICIPATION: taking part in the preparation of traditional dishes and recording the procedures.
                                                                            
(c)      REASONS FOR MODIFYING LOCAL FOODS
          -         to meet the modern standard of preparation and cooking.
          -         to improve their nutritive value.
          -         to conserve the nutrients.
          -         to save time and energy in preparation.
          -         to make them look more attractive.
          -         to develop new recipes with the local foods.
          -         to create variety
          -         to promote tourism
          -         to conserve culture.
          -         to improve flavour, texture and taste.

         
d(i)     FOOD FORTIFYING AGENTS
Soyabeans powder, Eggs, Fish powder/meal, Vitamins A, D & E
                                                                  
 (ii)     DISHES TO BE FORTIFIED

1. SOYABEANS POWDER: - soymilk, iru, ogi, amala/banku, egusi, porridges, stews, soups, apraransa, moimoi, agidi, okpa, akara, elekute, aadun.
2. EGGS:- porridges, stews, sauces.
3. FISH POWDER/MEAL:- stews/sauces, soups, porridges, apraransa, ogi, akara, moimoi.
4. VITAMINS A, D & E:- margarine, cheese, rice, flour, milk, fruit juice, salt and oil.
5. IODINE: salt.