Service is how the food reaches the eater. A label and a simple budget belong in the same revision, and a small food business is still Food and Nutrition, not a different subject.
The idea
Meal service covers the dishes, the order, and a table that is clean. The food should be at a safe temperature when it is served, and it should look like the meal that was planned. A label tells you the name of the food, the ingredients, and the date you should use it by. Read it before you buy and before you serve. An ingredient a person must avoid, such as a nut or milk, is a reason to reject that pack. Do not guess the contents of an unlabelled dish when the question is about a person with a food that must be avoided.
A budget is the money you planned to spend, not a price you made up. A small food business needs a product people will buy, a safe place to prepare it, and a record of what you spent and what you sold. Profit is what remains after the cost of food, fuel and other expenses. Cost is not the same as the selling price. Management in Living and Clothing and Textiles are different examination subjects. A question on this paper wants the food, the safety and the money, not a clothing answer.
The Food and Nutrition tips guide sets out the papers, the practical, and the mistakes that cost marks. WASSCE Food and Nutrition tips
What earns the marks
Service, the label and the business are different demands. Read which one was asked. Profit is selling price minus cost. A slogan such as "be hygienic" needs the habit. Do not invent a price. Do not answer a Food and Nutrition question with a Clothing and Textiles point.
Practice questions
These are practice questions in the style of the paper, with a model answer and a mark scheme. They are not a promise of what your paper will ask.
1Question 1
4 marks
(a) State two pieces of information a food label should give a buyer. (2 marks)
(b) Give one reason a buyer should read that label. (2 marks)
Model answer
(a) The name of the food and the list of ingredients. The date to use it by is another true answer.
(b) The buyer can avoid an ingredient they must not eat, or reject food that is past the date.
Mark scheme
One item, such as the name, the ingredients or the use by date1 mark
A second item, different from the first1 mark
A reason to read the label1 mark
The reason is tied to safety, an ingredient, or the date1 mark
2Question 2
4 marks
Explain the difference between the cost of a dish and the profit on that dish. (4 marks)
Model answer
Cost is what you spent to make the dish, such as the food and the fuel. Profit is what remains after that cost is taken from the money you received when you sold it. The selling price is not the profit.
Mark scheme
Cost is the money spent to produce the dish1 mark
An example of a cost, such as food or fuel1 mark
Profit is what remains after cost1 mark
Profit is not the same as the selling price1 mark
3Question 3
2 marks
State two points of hygiene that matter when food is served at the table. (2 marks)
Model answer
The table and the dishes are clean. The person serving has washed their hands, and hot food is served hot.
Mark scheme
One point, such as clean dishes, washed hands, or a safe temperature1 mark
A second point, different from the first1 mark
Practise Food and Nutrition with Anna
More questions on this topic are inside glearn, marked as you answer, with the reason written out. The first ones need no account.
What remains after the cost of making the food is taken from the money received. The selling price on its own is not the profit. Do not invent a figure.
Is Clothing and Textiles the same paper?+
No. Clothing and Textiles and Management in Living are different Home Economics subjects. This page is Food and Nutrition. Answer the paper in front of you. All WASSCE Food and Nutrition past questions