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WAEC Food and Nutrition (Practical) Answers 2026/2027

By April 21, 2026 Blog, WAEC Questions & Answers, WAEC Questions 2026 0 Comments

Get free WAEC Food and Nutrition (Practical) Answers 2026/2027 for school candidates at no cost. This page provides verified updates, accurate answers, and guidance to help you stay prepared and confident.

The WAEC Food and Nutrition 3 (Practical) Planning Session is scheduled for Tuesday, 21st April 2026 (SC7023 & SC8213), from 08:30–09:30 (1 hour). This session tests meal planning, nutrition knowledge, and food preparation skills.

Looking for WAEC Food and Nutrition Practical answers 2026? This page will be updated with real-time exam-day updates as they become available. Some sections may appear earlier, so keep refreshing and checking back regularly.

WAEC Food and Nutrition (Practical) Answers 2026/2027

WAEC Foods and Nutrition Practical 2026

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WAEC Food and Nutrition (Practical) Questions 2026

Section A: Objective / Short Practical Questions

  • define meal planning:
    meal planning is the process of deciding in advance what meals to prepare, considering nutritional needs, budget, and available resources.
  • list two factors to consider when planning meals:
    • age
    • income
  • mention two types of cooking methods:
    • boiling
    • frying
  • state one importance of food hygiene:
    prevents food contamination.
  • name one protein-rich food:
    beans.
  • what is garnishing:
    decorating food to enhance appearance.
  • mention one example of a balanced diet:
    rice, beans, vegetables, and meat.
  • state one function of carbohydrates:
    provides energy.
  • give one example of a vitamin:
    vitamin c.
  • mention one source of calcium:
    milk.

Section B: Practical-Based Questions and Answers

  • prepare a simple breakfast meal (ingredients):
    • bread
    • egg
    • butter
    • tea
  • outline the procedure for frying egg:
    • heat oil → break egg → fry → serve
  • state two safety rules in the kitchen:
    • keep knives safely
    • avoid wet floors
  • prepare a vegetable salad (ingredients):
    • carrot
    • cabbage
    • cucumber
  • explain how to wash vegetables properly:
    rinse with clean water before cutting.
  • mention two methods of preserving food:
    • refrigeration
    • drying
  • state one function of fats in the body:
    stores energy.
  • list two utensils used in cooking:
    • knife
    • pot
  • describe boiling method of cooking:
    cooking food in hot water.
  • mention one source of iron:
    spinach.

Section C: Extended Practical Questions

  • plan a two-course meal for a child:
    rice and stew, fruit juice.
  • explain steps in preparing jollof rice:
    • wash rice
    • prepare sauce
    • cook together
  • state three qualities of a good meal:
    • nutritious
    • attractive
    • hygienic
  • list two reasons for cooking food:
    • improve taste
    • kill germs
  • mention one deficiency disease:
    scurvy.
  • prepare tea (steps):
    • boil water
    • add tea
    • add milk/sugar
  • state one importance of meal timing:
    maintains energy levels.
  • mention two food groups:
    • proteins
    • carbohydrates
  • define food contamination:
    presence of harmful substances in food.
  • list two personal hygiene practices:
    • wash hands
    • wear clean clothes

Section d: Advanced Practical Questions

  • prepare fried rice (ingredients):
    • rice
    • vegetables
    • oil
  • state three steps in setting a table:
    • arrange plates
    • place cutlery
    • add napkins
  • explain steaming method:
    cooking food using steam.
  • list two sources of vitamins:
    • fruits
    • vegetables
  • mention one role of water in the body:
    regulates temperature.
  • prepare a snack (example):
    puff-puff.
  • list two kitchen equipment:
    • gas cooker
    • blender
  • define balanced diet:
    diet containing all nutrients.
  • mention two sources of protein:
    • egg
    • fish
  • explain roasting method:
    cooking food in dry heat.

section e: higher order practical questions

  • prepare yam and egg sauce (ingredients):
    • yam
    • egg
    • pepper
  • state three rules of food storage:
    • keep covered
    • refrigerate
    • avoid contamination
  • mention two examples of snacks:
    • chin chin
    • meat pie
  • explain importance of breakfast:
    provides energy for the day.
  • list two examples of fruits:
    • orange
    • banana
  • define nutrition:
    process of taking in food for growth.
  • mention two food preservation methods:
    • freezing
    • salting
  • state one cause of food spoilage:
    bacteria.
  • list two cooking utensils:
    • spoon
    • frying pan
  • explain grilling method:
    cooking food over direct heat.

section f: final practical questions

  • prepare custard (ingredients):
    • custard powder
    • water
    • sugar
  • mention two dairy products:
    • milk
    • cheese
  • state one function of protein:
    body building.
  • list two sources of carbohydrates:
    • rice
    • yam
  • define food hygiene:
    clean handling of food.
  • mention two causes of malnutrition:
    • poor diet
    • illness
  • state one importance of water:
    aids digestion.
  • list two examples of vegetables:
    • spinach
    • carrot
  • explain frying method:
    cooking food in hot oil.
  • mention one source of fat:
    butter.
  • state one kitchen safety rule:
    turn off gas after use.
  • list two food nutrients:
    • vitamins
    • minerals
  • define meal service:
    serving prepared food.
  • mention one method of cooking rice:
    boiling.
  • state one importance of presentation:
    makes food attractive.

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