WAEC Foods and Nutrition Questions & Answers 2026/2027 (Obj. & theory)

WAEC Foods and Nutrition Questions & Answers 2026/2027 (Obj. & theory): WAEC Food and Nutrition patterns and topics will cover bread fermentation, safety protocols, and menu planning, including theory questions on yeast fermentation (sugar/time requirements), kitchen accidents (burns/scalds), and phosphorus deficiency. Study the WAEC syllabus to understand expected standards for the objective and theory sections. 

WAEC Foods and Nutrition Questions & Answers 2026

INSTRUCTION: ANSWERS FOUR QUESTIONS ONLY

=GOOD LUCK=

OBJ LOADING….

FOOD & NUT
1-10: BCADABACAB
11-20: ABDADBACAC
21-30: DDBDDCDADB
31-40: DCADCDCABB
41-50: BBDAADDBDB
51-60: CBCCCAADDD

4a)
(i)Drawn fish: Only the internal organs (viscera/entrails) have been removed.
(ii)Dressed fish: The internal organs are removed, and the fish is further prepared by removing the head, tail, and fins. It is typically ready to cook.

(4b)
(i)High-Quality Protein: Fish is an excellent source of complete protein for growth and tissue repair.
(ii)Omega-3 Fatty Acids: Rich in healthy fats that support heart health and brain function.
(iii)Essential Vitamins: Provides important vitamins like Vitamin D and Vitamin B2 (Riboflavin).
(iv)Mineral Content: It is a good source of minerals such as calcium, phosphorus, iron, zinc, and iodine.

(4c)
(i)Safety (Boneless): Filleting removes bones, significantly reducing the risk of choking.
(ii)Palatability: The battering and frying process creates a crunchy texture and mild flavor that is generally appealing to picky eaters.
(iii)Ease of Consumption: Being “rolled” and bite-sized makes it easy for children to handle and eat independently.
[9:56 AM, 5/15/2026] Wisdom: (5a)
Human nutrition is the process by which the body takes in and utilizes food substances to maintain life, support growth, and promote health.

(5b)
(i)Disease Prevention: Proper nutrition strengthens the immune system, reducing the risk of chronic and infectious diseases.
(ii)Growth and Development: Essential for the physical and mental development of children.
(iii)Energy Levels: Provides the necessary calories and nutrients to perform daily tasks and maintain productivity.
(iv)Mental Well-being: A balanced diet is linked to improved mood, focus, and cognitive function.
(v)Longevity: Healthy eating habits contribute to a longer life expectancy and better quality of life in old age.

(5c)
(i)Socio-economic Status: Income level determines the quantity and quality of food the family can afford.
(ii)Education and Knowledge: Understanding nutritional needs and food preparation techniques influences food choices.
(iii)Food Availability: Access to fresh markets and the seasonal availability of certain food items.

6a)
(i)Lard (from pigs)
(ii)Butter (from cow’s milk)
(iii)Suet (raw beef or mutton fat)

(6b)
(i)Sieving: Passing flour through a sieve to separate particles and trap air.
(ii)Creaming: Beating fat and sugar together until the mixture is light and fluffy.
(iii)Whisking/Beating: Using a whisk or fork to vigorously incorporate air into eggs or batters.

(6ci)
(i)Sodium bicarbonate (Baking soda) – The alkaline component.
(ii)Cream of tartar (Potassium bitartrate) – The acidic component.
(iii)Cornstarch – The filler used to absorb moisture and prevent a premature reaction.

(6cii)
The standard ratio used to create a balanced baking powder is typically 1:2:1.Specifically:

1 part Sodium bicarbonate
2 parts Cream of tartar
1 part Cornstarch

WAEC FOOD & NUTRITION

(3a)
(i) Pepsinogen — stomach

(ii) Sucrase — small intestine

(iii) Ptyalin — mouth

(iv) Lactase — small intestine

(3b)
(PICK ONE EACH)
(i) Rolling pin – It is used for rolling and flattening dough.

OR

Rolling pin – for rolling out pastry or dough.

(ii) Spatula – It is used for mixing or turning food during cooking.

OR

Spatula – It is used for scraping mixture from bowls.

(iii) Casserole – It is used for cooking stews and other foods in the oven.

OR

Casserole – It is used for serving cooked food.

(iv) Colander – It is used for draining water from foods.

OR

Colander – It is used for washing vegetables and fruits.

(v) Fish slice – It is used for lifting or turning fish and other foods during frying.

OR

Fish slice – It is used for removing fried foods from hot oil.

(vi) Balloon whisk – It is used for beating or whisking eggs and cream.

OR

Balloon whisk – It is used for whisking eggs and cream.

WAEC FOOD AND NUTRITION

NUMBER THREE

(3a)
Check image below

(3b)
(i) Rolling pin: Used for rolling and flattening dough or pastry.
(ii) Spatula: Used for turning or mixing food during cooking.
(iii) Casserole: Used for cooking stews, soups or baked dishes.
(iv) Colander: Used for draining water from foods such as rice or pasta.
(v) Fish slice: Used for lifting or turning fish and other fried foods.
(vi) Balloon whisk: Used for beating or whisking eggs, cream or batter.

WAEC FOODS AND NUTRITION

(2a)
(PICK ANY ONE)
A work centre is a particular area or section in the kitchen where specific activities are carried out, such as food preparation, cooking, washing up, or storage of food and utensils, WHILE a work triangle is the imaginary line or arrangement formed between the three main work areas in the kitchen namely the sink, refrigerator, and cooker.
 
OR
 
A work centre is a specific area in the kitchen where a particular activity such as washing, cooking, preparation, or storage is carried out, whereas
a work triangle is the arrangement and movement pattern between the three main kitchen areas, the sink, cooker, and refrigerator to ensure convenience and efficiency during work
 
(2b)
(PICK ANY THREE)
(i) It removes smoke, heat, and unpleasant odours from the kitchen
(ii) It allows free circulation of fresh air in the kitchen
(iii) It makes kitchen work more comfortable and convenient
(iv) It helps to prevent excessive heat and sweating during cooking
(v) It reduces the growth of germs and dampness in the kitchen
(vi) It provides enough light for safe food preparation and cooking
(vii) It helps to prevent kitchen accidents and injuries
(viii) It makes the kitchen neat, bright, and attractive
(ix) It enables workers to see clearly while preparing food
(x) It improves the general hygiene and sanitation of the kitchen
 
(2c)
(PICK ANY FOUR)
(i) Keep the kitchen clean at all times
(ii) Cover all food properly after use
(iii) Dispose of refuse regularly and properly
(iv) Wash dirty plates and utensils immediately after use
(v) Block holes and cracks where rodents may hide
(vi) Store food in covered containers or cupboards
(vii) Clean food particles and spills from the floor and shelves
(viii) Keep drains and surroundings clean
(ix) Use rat traps, insecticides, or pesticides where necessary
(x) Avoid leaving stagnant water in the kitchen
(xi) Keep kitchen windows and doors properly screened.

WAEC FOODS & NUTRITION

(1a)
Buffet service

(1b)
(PICK ANY FIVE)
(i) Food is displayed on a long table.
(ii) Guests serve themselves.
(iii) A variety of dishes are provided.
(iv) Guests move in a queue while serving food.
(v) Serving dishes and utensils are placed on the table.
(vi) It can serve many people at the same time.
(vii) It reduces the number of waiters needed.

(1c)
(PICK ANY FOUR)
(i) Number of guests expected.
(ii) Adequate quantity and variety of food.
(iii) Arrangement and decoration of the buffet table.
(iv) Availability of serving utensils, plates and cutlery.
(v) Proper hygiene and sanitation.

(vi) Enough space for easy movement of guests.

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