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Tuesday, 20th June, 2023
Fisheries (Alternative B) 3 (Practical) – 09:30am – 11:00am (1st Set), 11:30am – 1:00pm (2nd Set)
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FISHERIES- PRACTICAL-ANSWERS
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(4a)
[PICK ANY FIVE]
(i) Taste and texture: Smoked catfish tends to have a stronger and smoky flavor compared to live catfish
(ii) Appearance: Smoked catfish has a darker and more uniform color compared to live catfish which has a more mottled and patterned appearance.
(iii) Shelf life: Smoked catfish has a longer shelf life compared to live catfish which requires proper storage and refrigeration to avoid spoilage.
(iv) Nutritional value: Live catfish is richer in nutrients such as omega-3 fatty acids protein and vitamin B12 compared to smoked catfish which may lose some of its nutritional value during the smoking process.
(v) Cost: Live catfish is typically less expensive than smoked catfish due to the additional processing and preservation methods used.
(vi) Preparation time: Smoked catfish is ready to eat and requires no further preparation while live catfish requires cleaning descaling and preparation before cooking.
(vii) Availability: Smoked catfish may be more widely available in some areas compared to live catfish which may be seasonal or limited to certain regions.
(4b)
(i) Clean the catfish by removing the intestines gills and scales.
(ii) Rub salt pepper and spices on the catfish.
(iii) Hang the catfish on a wooden rack to dry in the sun.
(iv) After drying smoke the catfish in a smoker for several hours until it is fully cooked and has a smoky flavor.
(4c)
[PICK ANY THREE]
(i) Smoked catfish has a longer shelf life than fresh fish.
(ii) Smoking helps to preserve the natural flavor of the fish.
(iii) Smoked catfish can be stored without refrigeration.
(iv) Smoked catfish is easier to transport than live fish.
(v) Smoking provides a way to utilize surplus harvests.
(vi) Smoked catfish can be used in various recipes and cuisines.
(4d)
[PICK ANY TWO]
(i) Plastic bags
(ii) Vacuum-sealed bags
(iii) Aluminum foil
(iv) Wax paper
(v) Glass jars
(vi) Tin cans
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WAEC FISHERY PRACTICAL SPECIMENS
SPECIMEN A- Secchi dise;
SPECIMEN B- Dissolved Oxygen Meter;
SPECIMEN C- Fish entrails;
SPECIMEN D- Fish bones;
SPECIMEN E- Earthworm;
SPECIMEN F- Maggot,
SPECIMEN G- Pawpaw leaves;
SPECIMEN H- Rice bran
SPECIMEN I – Wheat bran;
SPECIMEN J- Soya bean cake;
SPECIMEN K- Purse seine net;
SPECIMEN L- Frog:
SPECIMEN M- Needle and Syringe;
SPECIMEN N- Smoked catfish;
SPECIMEN Q- Live catfish;
SPECIMEN R- Clayey soil;
SPECIMEN S- Sandy soil;
SPECIMEN T- Loamy soil.
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Completed!!!
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Completed!!!
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