FN O level

From what I see the paper, pupils should be able to do.
Question in Section A:
Proteins ...really go through it alot alot with students so if they dont know, I am lost for words
Calcium ...also gothrough it too.
Question in Section B:
Cooking food reasons and methods... I clearly remember doing it with students.
Changes in starch..shd be no problem.
Short crust pastry; meaning fat and carbo.. should be able to see the link.
Convenience food/food label.. spot on.
Section C: Meat came out in prelims, food preservation...mock paper...raising agent... mock paper.. fruits and vegetable.. manageable.

What should be may not be actually what would be.

I'm worried. But then its all over. Now just the waiting game.

Though I may not be there to wait for them to finish, I was there to sent them in with all my prayers despite what ever is assumed,