WAEC2026

Category: WAEC Questions 2026

  • WAEC Fashion Design & Garment Making Answers (Obj & Essay) 2026/2027

    WAEC Fashion Design & Garment Making Answers (Obj & Essay) 2026/2027

    WAEC Fashion Design & Garment Making Answers (Obj & Essay) 2026/2027: The 2026 WAEC Fashion Design & Garment Making exam (May/June) focuses on pattern drafting, fabric properties, sewing techniques, and garment finishing. Topics include handling specialized fabrics (napped, one-way), sketching designs (e.g., toddler dresses), garment decoration methods, and identifying, troubleshooting sewing machine parts.

    WAEC Fashion Design & Garment Making Answers (Obj & Essay) 2026/2027\

    FASHION & GARMENT MAKING
    01-10: CADADADBBB
    11-20: BBBCCACACB
    21-30: BCDBDACABA
    31-40: BACCACCACD

    COMPLETED

    WAEC FASHION & GARMENT MAKING

    NUMBER ONE

    (1a)

    A label is a small piece of cloth, leather, paper or other material attached to a garment to provide important information about the garment such as the manufacturer’s name, size, fabric type, washing instructions and price.

    (1b)

    (PICK ANY FIVE)

    (i) To show the brand or manufacturer’s name.

    (ii) To indicate the size of the garment.

    (iii) To give washing and care instructions.

    (iv) To identify the type of fabric/material used.

    (v) To provide price information.

    (vi) To help buyers identify the garment easily.

    (vii) To show the country or place where the garment was made.

    (viii) To give information about the quality or standard of the garment.

    (1c)

    (i) At the back neckline/collar.

    (ii) Inside the side seam or waistband.

    (1d)

    a care label

    FASHION & GARMENT MAKING

    NUMBER TWO

    (2a)

    (i) Blouse/Shirt

    (ii) Shorts/Trousers

    (2b)

    I: Sleeve

    II: Neckline

    III: Waistband

    IV: Pocket

    V: Hem

    (2c)

    (PICK ANY THREE)

    (i) It prevents the edge of the garment from fraying.

    (ii) It gives the garment a neat and attractive finish.

    (iii) It helps the garment maintain its shape and length.

    (iv) It increases the durability of the garment.

    (v) It adds beauty and decoration to the garment.

    (vi) It helps to keep the raw edges properly covered.

    WAEC FASHION & GARMENT MAKING

    NUMBER THREE

    (3a)

    (PICK ANY SIX)

    (i) Poor management of the factory.

    (ii) Lack of adequate capital.

    (iii) Poor electricity supply.

    (iv) Lack of modern sewing machines and equipment.

    (v) Low patronage from customers.

    (vi) High cost of materials and production.

    (vii) Poor location of the factory.

    (viii) Lack of skilled workers.

    (ix) Poor marketing and advertisement of products.

    (3b)

    (PICK ANY FOUR)

    (i) Provide adequate funds or loans for the factory.

    (ii) Supply modern machines and equipment.

    (iii) Ensure steady electricity supply.

    (iv) Employ skilled and qualified workers.

    (v) Improve management of the factory.

    (vi) Advertise the factory products properly.

    (vii) Reduce the cost of production and improve quality of garments.

    [12:01 PM, 5/13/2026] Wisdom: FASHION & GARMENT MAKING

    NUMBER TWO

    (2a)

    (i) Blouse/Shirt

    (ii) Shorts/Trousers

    (2b)

    I: Sleeve

    II: Neckline

    III: Waistband

    IV: Pocket

    V: Hem

    (2c)

    (PICK ANY THREE)

    (i) It prevents the edge of the garment from fraying.

    (ii) It gives the garment a neat and attractive finish.

    (iii) It helps the garment maintain its shape and length.

    (iv) It increases the durability of the garment.

    (v) It adds beauty and decoration to the garment.

    (vi) It helps to keep the raw edges properly covered.

    WAEC FASHION & GARMENT MAKING

    NUMBER FOUR

    (4a)

    I: Turn-back cuff

    II: Buttoned cuff

    III: Elastic cuff

    IV: Zip cuff

    (4b)

    (i) Hemming.

    (ii) Facing.

    (iii) Binding.

    (4c)

    (PICK ANY THREE)

    (i) They give the sleeve a neat and attractive finish.

    (ii) They help to hold the sleeve firmly at the wrist.

    (iii) They add beauty and style to the garment.

    (iv) They prevent the sleeve edges from fraying.

    (v) They improve the fitting and comfort of the garment.

    (vi) They help to strengthen and protect the sleeve edges.

    FASHION DESIGNS AND GARMENT MAKING

    (5a)

    (PICK ANY THREE)

    (i)Grain line

    (ii)Fabric defects

    (iii)Fabric width

    (iv)Pattern alignment

    (v)Nap or pile direction

    (5b)

    (PICK ANY THREE)

    (i)To ensure economical use of fabric (minimise fabric waste).

    (ii)To ensure pattern pieces are placed on the correct grain for proper fit and drape.

    (iii)To prevent distortion or twisting of the finished garment.

    (iv)To match pattern designs at seams.

    (v)To ensure all pattern pieces fit properly on the fabric before cutting.

    (5c)

    (PICK ANY FOUR)

    (i)Ensured to use sharp scissors or rotary cutter to avoid jagged edges.

    (ii)Avoid lifting or moving the fabric unnecessarily while cutting

    (iii)Master E must avoid cutting through notches or important markings on the pattern.

    (iv)Ensured that the fabric is laid flat and smooth on the cutting table to prevent distortion.

    (v) Ensured that all pattern pieces are cut exactly on the cutting lines.

    If you are looking for Fashion design questions and answers for 2026, this page will be updated with fresh exam-day updates as they become available. Some parts may appear earlier than others, so keep checking back and refresh this page regularly.

    This page covers the objective, essay, sections for Garment making t 2026. The objective and essay parts will be added in stages,as they become available.

    WAEC Home Management OBJ Answers 2026

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    WAEC Fashion Design Essay Answers 2026

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    Number 5

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  • WAEC Igbo (Obj & Essay) Questions and Answers 2026/2027

    WAEC Igbo (Obj & Essay) Questions and Answers 2026/2027

    The WAEC Igbo (Obj & Essay) Questions and Answers 2026/2027: WAEC Igbo (Obj & Essay) examination covers Language (Asụsụ), Literature (Agụmagụ), and Culture (Omenala), typically featuring objective questions, essay writing, and comprehension. Focus areas include grammatical structure, idiomatic expressions, and proverbs.

    WAEC Igbo Essay Answers 2026

    IGBO-OBJ
    01-10: CDDDCAAACA
    11-20: BBCACAADCB
    21-30: DAABBDBDBB
    31-40: CBCACDADBD
    41-50: ABBDACDBCA
    51-60: BADBBACBAD

    COMPLETED

    Number 1

    (1a)

    Ihe m gabigara tupu m kwụọ ụgwọ akwụkwọ

    Ụbọchị ụlọ akwụkwọ mepere emepe bịara ngwa ngwa mgbe ezumike gwụsịrị. Obi dị m ezigbo ụtọ n’ihi na achọrọ m ịhụ ndị enyi m na ndị nkụzi m ọzọ. Achọrọ m ịga n’ihu n’ịmụ akwụkwọ m ka m nwee ezigbo ihe ịga nke ọma n’ọdịnihu. Ma otu nnukwu nsogbu bịara n’ụlọ anyị. Nne na nna m enweghị ego zuru ezu iji kwụọ ụgwọ ụlọ akwụkwọ m. Nke a mere ka obi jọọ m njọ nke ukwuu n’ihi na amaghị m ma m ga-enwe ike ịlaghachi n’ụlọ akwụkwọ ma ọ bụ na agaghị m aga ọzọ.

    Ihe mbụ m zutere bụ nnukwu ihere n’ụlọ akwụkwọ. Mgbe ụmụ akwụkwọ ndị ọzọ na-akwụ ụgwọ ha ma na-enweta akwụkwọ nnabata, m enweghị ike ime otu ahụ. Onye nkụzi klas anyị kpọrọ aha m ma jụọ m ihe kpatara na akwụghị m ụgwọ ụlọ akwụkwọ. N’ihu ụmụ klas m niile, enweghị m ihe m ga-ekwu. Ụfọdụ ụmụ akwụkwọ malitere ịchị m ọchị ebe ụfọdụ na-ele m anya dịka onye dara ogbenye. Nke a mere ka m nwee mwute ma mee ka obi ghara ịdị m mma.

    Ihe nke abụọ m zutere bụ na a na-achụ m n’ụlọ akwụkwọ ugboro ugboro. Onye isi ụlọ akwụkwọ kwuru na ụmụ akwụkwọ akwụghị ụgwọ agaghị anọ n’ụlọ akwụkwọ ruo mgbe e kwụrụ ụgwọ ahụ. Mgbe ụfọdụ, a na m apụ n’ụlọ akwụkwọ n’oge a na-akụzi ihe. Mgbe m rutere n’ụlọ, ana m eche echiche banyere ihe ndị enyi m na-amụ na klas. Nke a mere ka m hapụ ọtụtụ ihe ndị nkụzi kụziri, ọkachasị na mgbakọ na sayensị. Oge ụfọdụ, m na-arịọ ndị enyi m ka ha nyere m akwụkwọ ha ka m nwee ike mụta ihe m hapụrụ.

    Ihe nke atọ bụ nsogbu ego na agụụ n’ụlọ anyị. Nna m na-arụsi ọrụ ike kwa ụbọchị mana ego ọ na-enweta ezughị ezu maka mkpa ezinụlọ anyị. Nne m malitere ire obere ihe n’ahịa iji nyere aka nweta ego. Mgbe ụfọdụ, anyị anaghị eri nri ọma ka anyị nwee ike chekwaa ego maka ụgwọ ụlọ akwụkwọ m. Ọtụtụ abalị, ana m ahụ nne m na nna m ka ha na-atụle ebe ha ga-esi nweta ego. Mgbe m hụrụ ha otú ahụ, obi na-adị m mgbu nke ukwuu n’ihi na achọghị m ka ha taa ahụhụ n’ihi m.

    Ihe nke anọ m zutere bụ ịrụ obere ọrụ iji nyere nne na nna m aka. Mgbe ụlọ akwụkwọ mechiri, ana m enyere ndị ahịa aka iburu ngwongwo n’ahịa. Mgbe ụfọdụkwa, ana m asa ụgbọala ndị agbata obi anyị ma ọ bụ sachaa compound iji nweta obere ego. Ọ bụ ezie na ọrụ ndị a siri ike ma na-eme ka ike gwụ m, emeghị m mkpesa n’ihi na achọrọ m ịga n’ihu n’akwụkwọ m. Ego niile m nwetara, ana m enye nne m ka o tinye ya n’ego ụgwọ ụlọ akwụkwọ.

    N’ikpeazụ, site n’enyemaka Chineke, mgbalị nne na nna m, na obere ọrụ m na-arụ, a kwụrụ ụgwọ ụlọ akwụkwọ m. Obi tọrọ m ezigbo ụtọ mgbe m laghachiri n’ụlọ akwụkwọ ma sonyere ndị enyi m ọzọ.

    (1b)
    Onitsha, Obodo m bibu na ya

    Obodo m bibu bụ Onitsha. Onitsha bụ otu n’ime obodo ndị a ma ama na mpaghara ndị Igbo. Ọ bụ nnukwu obodo azụmahịa nke dị n’akụkụ osimiri Niger. Obodo a mara mma nke ukwuu ma juputa na ọtụtụ mmadụ sitere n’ebe dị iche iche na Naịjirịa. Ahụrụ m ibi na Onitsha n’anya n’ihi na ọ bụ obodo nwere ndụ, ọrụ, na ọtụtụ ohere.

    Onitsha bụ obodo a ma ama n’ahịa ya. E nwere nnukwu ahịa a na-akpọ Main Market ebe ndị mmadụ si n’akụkụ ụwa dị iche iche na-abịa azụ ahịa. A na-ere uwe, akpụkpọ ụkwụ, akwụkwọ, nri, na ọtụtụ ihe ndị ọzọ n’ahịa ahụ. Mgbe m bi na Onitsha, ana m eso nne m aga ahịa mgbe ụfọdụ. Ahụmahụ ahụ na-atọ ụtọ n’ihi na ahịa ahụ na-enwe mkpọtụ na ọtụtụ mmadụ. Ndị ahịa na ndị na-azụ ahịa na-ekwu okwu ma na-eme azụmahịa ụbọchị niile.

    Ihe ọzọ masịrị m gbasara Onitsha bụ ụzọ ndụ ndị mmadụ. Ndị bi ebe ahụ bụ ndị nwere ịhụnanya na ịdị uchu. Ọtụtụ ndị mmadụ na-arụsi ọrụ ike site n’ụtụtụ ruo mgbede iji nweta ego ha ga-eji lekọta ezinụlọ ha. Nke a kụziiri m mkpa ọrụ ike na ịdị uchu n’ndụ. Ndị agbata obi anyị na-enyere ibe ha aka mgbe nsogbu bịara, nke mere ka mmekọrịta dị mma dị n’etiti ndị mmadụ.

    Onitsha nwekwara ọtụtụ ụlọ akwụkwọ na ụka mara mma. Ụlọ akwụkwọ m dị nso n’ụlọ anyị, nke mere ka ọ dị mfe ịga akwụkwọ kwa ụbọchị. Ndị nkụzi anyị na-akụziri anyị nke ọma ma na-agba anyị ume ka anyị mụọ akwụkwọ ike. Mgbe ụka bịara n’ụbọchị Sọnde, ọtụtụ ndị mmadụ na-eyi uwe ọma ma gaa ofufe Chineke. Nke a na-egosi na ndị mmadụ nọ na Onitsha hụrụ Chineke n’anya.

    Ọzọkwa, osimiri Niger bụ otu ihe pụrụ iche gbasara Onitsha. Osimiri ahụ buru ibu ma maa mma nke ukwuu. Mgbe ụfọdụ, anyị na-aga ebe dị nso na osimiri ahụ iji hụ ụgbọ mmiri na mmiri na-agba ọsọ. Ebe ahụ na-eme ka mmadụ nwee obi ụtọ ma zuru ike.

    N’agbanyeghị na Onitsha bụ obodo mara mma, e nwekwara ụfọdụ nsogbu dịka mkpọtụ na oke ụgbọala n’ụzọ. Mgbe ụfọdụ, ụzọ na-ejupụta n’ụgbọala nke ukwuu, nke na-eme ka mmadụ nọrọ ogologo oge tupu ọ rute ebe ọ na-aga. Ma n’agbanyeghị nsogbu ndị a, ọtụtụ ndị mmadụ ka na-achọ ibi na Onitsha n’ihi ohere azụmahịa na ndụ ọma obodo ahụ nwere.

    N’ikpeazụ, Onitsha bụ obodo agaghị m echefu echefu. Ahụmahụ m nwetara mgbe m bi ebe ahụ kụziiri m ọtụtụ ihe gbasara ndụ, azụmahịa, na ịdị uchu. Aga m echeta obodo ahụ mgbe niile n’ihi na ọ bụ ebe m mụtara ọtụtụ ihe bara uru n’ndụ m.

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    Number 2

    (2ai)
    Ebe mkpọpụta mgbochiume bụ akụkụ ahụ dị n’ọnụ ma ọ bụ n’akpịrị ebe ikuku na-esi n’akpa ume abịa na-enweta nkwụsị ma ọ bụ mkpachi mgbe a na-akpọ mkpụrụụda mgbochiume.

    (2aii)
    t: Ezere (Alveolar)
    m: Egbugbere abụọ (Bilabial)
    g: Nganyụ (Velar)
    j: Nfu-aka (Palato-alveolar)
    z: Ezere (Alveolar)
    h: Olulu akpịrị (Glottal)

    (2b)
    (1)Mkpachị (Plosives/Stops)
    (2)Mkpachị-nfucha (Affricates)
    (3)Nfucha (Fricatives)
    (4)Udaimi (Nasals)
    (5)Nrịrị (Trills/Rolls)
    (6)Mkpụrụụda-mfe (Approximants/Glides)

    (2bii)
    Ụda ‘n’: Ire na-emetụ n’ezere (alveolar ridge) iji gbochie ikuku ịfụ n’ọnụ, ma ikuku ahụ na-esi n’imi apụta. Ọ bụ ụdaimi.

    Ụda ‘s’: Ire na-abịaru ezere nso mana ọ naghị emetụ ya kpamkpam, ikuku ana-esikwa n’oghere dị n’etiti ha apụta n’ụdị mkpọtụ. Ọ bụ ụda nfucha.

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    Number 3

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    Number 4

    (4a)
    Iwu nsupe bụ usoro ma ọ bụ ụkpụrụ e doro anya maka otu e si ede mkpụrụokwu n’otu asụsụ (dịka Igbo) ka o wee nwee nghọta ma soro usoro e kwekọrịtara.

    (4b)
    Iwu ya bụ na a na-amalite mkpụrụedemede mbụ ya n’isi mkpụrụedemede (Capital letter), n’agbanyeghị ebe ọ nọ n’ahịrịokwu. Ọmụmaatụ: Chidi, Abịa, Naịjirịa.Ahaizugbe (Common Noun): A naghị amata mkpụrụedemede mbụ ya n’isi mkpụrụedemede ma ọ bụrụ na ọ nọghị n’isi ahịrịokwu. Ọmụmaatụ: oche, akwụkwọ, nwatakịrị.

    (4c)
    (i) Ọ kacha aga akwụkwọ. (Ma ọ bụ: Ọ na-aga akwụkwọ nke ọma.)
    (ii) Ngozi mara mma. (Mmalite aha mmadụ ga-adị n’isi mkpụrụedemede).
    (iii) Ụlọ anyị dị ebe e? (Ebe a jụrụ ajụjụ).
    (iv) Nna m bi n’Aba. (Ebe ọ bụ na “Aba” bụ aha obodo).
    (v) Enyere m ihe ndị a: akwụkwọ, mkpisi na ego.
    (vi) Ada bịara hụ anyị o laghachiri azụ.
    (vii) Ihe na-akụ bụ elekere 12:00 nke abalị. (Ma ọ bụ “ndeenị”).
    (viii) Emeka onye na-abịa n’oge gbara onye nke mbụ.
    (ix) Chai! O bụ ka ụwa dị?
    (x) Ọ jụrụ gịnị na-eme gị?
    (xi) Ọ zụrụ ya otu puku naịra

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  • WAEC Yoruba (Obj & Essay) Questions and Answers 2026/2027

    WAEC Yoruba (Obj & Essay) Questions and Answers 2026/2027

    The WAEC Yoruba (Obj & Essay) Questions and Answers 2026/2027: The Yoruba exam (Obj & Essay) focuses on language, literature, and culture, with objective questions (60 marks) covering grammar and literature and essay questions focusing on compositions and set texts. The exam runs from 9:30 am. – 11:30 am on 12th May 2026, with the objective paper as well.

    WAEC Yoruba Essay Answers 2026

    WAEC Yoruba OBJ Answers 2026

    01-10: ACBCBABDCA
    11-20: CBABBABDBA
    21-30: DCCABBBDBC
    31-40: DCABCADDDD
    41-50: BACBADDDA

    Number 1

    Answers Loading…

    Number 2

    (2)
    (a) Àwọn àpẹẹrẹ ọ‌rọ‌ pẹ‌lú kọ‌nṣónántì Yorùbá (márùn-ún):
    bàtà, ilẹ‌, ọkọ‌, ọjọ‌, kẹ‌kẹ‌
    (b) Àwọn míì márùn-ún:
    dídùn, gángan, ṣọ‌ọ‌ṣì, àjà, fọ‌tò


    (3)
    Àpẹẹrẹ ìlànà sílèbù
    (a) KF-KF: bàtà, kẹ‌kẹ‌
    (b) KF-N-KF-KF: bà-ná-nà (banana), tàbí kò-kò-rò
    (d) F-KF: à-gbo, ẹ-ja
    (e) KF-N-KF: bà-nú, kò-nà
    (f) F-KF-KF: à-bà-dá, ẹ-lé-gbè

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    Number 3

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    Number 4

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    Number 5

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  • WAEC Livestock Farming Answers 2026/2027

    WAEC Livestock Farming Answers 2026/2027

    WAEC Livestock Farming Answers 2026/2027: WAEC Livestock Farming (Animal Husbandry) covers brooding management, livestock types (poultry, ruminants, and pigs), nutrition, and health. Key topics include routine management practices (feeding, vaccination, cleaning), effects of parasites, and production systems. Key 2026 specs include tools like shovels and wheelbarrows and livestock samples like poultry or rabbits.

    WAEC Livestock Farming Answers 2026/2027

    VERIFIED LIVESTOCK FARMING

    01-10: CBBDCDDDBC
    11-20: BACCBCCCDA
    21-30: AABADBCACD
    31-40: CBABABDABD

    COMPLETED

    WAEC LIVESTOCK FARMING

    NUMBER ONE

    (1ai)
    (α) Cannibalism:
    (i) Avoid overcrowding of birds in the pen.
    (ii) Debeak the birds / provide adequate feed and water.

    (β) Shell-less eggs:
    (i) Feed birds with calcium-rich feed.
    (ii) Provide vitamin D supplements / balanced ration.

    (γ) Wet litter
    (i) Ensure proper ventilation in the poultry house.
    (ii) Replace wet litter regularly and repair leaking drinkers.

    (1aii)
    (i) Deficiency of calcium in feed.
    (ii) Lack of vitamin D / disease affecting egg formation.

    (1aiii)
    Deep litter system.

    (1b)
    (i) Farm diary: A farm diary is a daily record book in which all farm activities and events are recorded for future reference.
    (ii) Balance sheet: A balance sheet is a financial statement showing the assets and liabilities of the farm at a particular time.
    (iii) Inventory record: An inventory record is a list showing the quantity and value of farm inputs, equipment and livestock on the farm.

    (1c)
    (PICK ANY FIVE)
    (i) High yield of forage.
    (ii) Fast growth rate.
    (iii) Palatable to livestock.
    (iv) Resistant to pests and diseases.
    (v) Ability to withstand drought and grazing.
    (vi) Easy to establish and maintain.
    (vii) High nutritive value.
    (viii) Ability to regrow quickly after cutting or grazing.
    09:45
    Forwarded
    WAEC LIVESTOCK FARMING

    NUMBER TWO

    (2a)
    (PICK ANY FOUR)
    (i) Nutrition and quality of feed.
    (ii) Age of the sheep.
    (iii) Health status/diseases and parasites.
    (iv) Breed or heredity.
    (v) Proper management practices.
    (vi) Environmental conditions/climate.
    (vii) Body weight and condition of the sheep.

    (2b)
    (PICK ANY TWO)
    (i) Swine fever (hog cholera).
    (ii) Foot and mouth disease.
    (iii) African swine fever.
    (iv) Swine influenza.
    (v) Pseudorabies disease.

    (2c)
    (PICK ANY TWO)
    (i) Stimulate contraction of the uterus during birth.
    (ii) Promote milk production and milk let-down.
    (iii) Relax the pelvic muscles and cervix for easy delivery.
    (iv) Initiate and regulate parturition.
    (v) Help in expulsion of the placenta after birth.

    (2d)
    Draw the diagram

    (2e)
    (PICK ANY FIVE)
    (i) Enlargement of the udder.
    (ii) Swollen vulva with mucus discharge.
    (iii) Restlessness and frequent lying down and standing up.
    (iv) Relaxation of pelvic ligaments/sunken tail head.
    (v) Loss of appetite.
    (vi) Isolation from other animals.
    (vii) Frequent urination and tail raising.
    (viii) Enlargement and reddening of the vulva.
    09:48
    Forwarded
    WAEC LIVESTOCK FARMING

    NUMBER TWO

    (2a)
    (PICK ANY FOUR)
    (i) Nutrition and quality of feed.
    (ii) Age of the sheep.
    (iii) Health status/diseases and parasites.
    (iv) Breed or heredity.
    (v) Proper management practices.
    (vi) Environmental conditions/climate.
    (vii) Body weight and condition of the sheep.

    (2b)
    (PICK ANY TWO)
    (i) Swine fever (hog cholera).
    (ii) Foot and mouth disease.
    (iii) African swine fever.
    (iv) Swine influenza.
    (v) Pseudorabies disease.

    (2c)
    (PICK ANY TWO)
    (i) Stimulate contraction of the uterus during birth.
    (ii) Promote milk production and milk let-down.
    (iii) Relax the pelvic muscles and cervix for easy delivery.
    (iv) Initiate and regulate parturition.
    (v) Help in expulsion of the placenta after birth.

    (2d)
    Draw the diagram

    (2e)
    (PICK ANY FIVE)
    (i) Enlargement of the udder.
    (ii) Swollen vulva with mucus discharge.
    (iii) Restlessness and frequent lying down and standing up.
    (iv) Relaxation of pelvic ligaments/sunken tail head.
    (v) Loss of appetite.
    (vi) Isolation from other animals.
    (vii) Frequent urination and tail raising.
    (viii) Enlargement and reddening of the vulva.

    (3c)
    (i) Administration of medication or vaccination.
    (ii) Castration, dehorning, or tail docking.
    (iii) Artificial insemination or pregnancy diagnosis.
    (iv) Milking or hoof trimming.

    (3d)
    (i) Breed or genetic makeup of the goat.
    (ii) Quality and quantity of feed/nutrition provided.
    (iii) Health status of the goat (presence of diseases or parasites like mastitis).
    (iv) Age or parity (number of kiddings) of the doe.

    (3e)
    (i) Honey
    (ii) Beeswax
    (ii) Propolis
    (iv) Royal jelly

    (3a)
    (i) Quarantine; The practice of isolating newly purchased animals or those returning from shows for a specific period (usually 21–30 days) before they join the rest of the herd. This prevents the introduction of infectious diseases into a healthy population.
    (ii) Culling; The process of identifying and removing unproductive, old, or diseased animals from a herd or flock. This is done to improve the overall quality and profitability of the farm.
    (iii) Isolation; The immediate separation of an animal that is already showing clinical signs of a contagious disease from the rest of the healthy animals to prevent the spread of infection.

    (3b)
    (i) Outbreak of a contagious or infectious disease (to prevent spreading to healthy stock).
    (ii) Introduction of new animals to the farm (quarantine period to observe for diseases).

    (3c)
    (i) Administration of medication or vaccination.
    (ii) Castration, dehorning, or tail docking.
    (iii) Artificial insemination or pregnancy diagnosis.
    (iv) Milking or hoof trimming.

    (3d)
    (i) Breed or genetic makeup of the goat.
    (ii) Quality and quantity of feed/nutrition provided.
    (iii) Health status of the goat (presence of diseases or parasites like mastitis).
    (iv) Age or parity (number of kiddings) of the doe.

    (3e)
    (i) Honey
    (ii) Beeswax
    (ii) Propolis
    (iv) Royal jelly

    (4ai)
    (i) Castration is the surgical removal, destruction, or inactivation of the testes of a male farm animal to prevent reproduction, reduce aggressive behavior, and improve meat quality.

    (4aii)
    (i) Ensure all surgical tools (such as scalpels or knives) are properly sterilized to prevent infection.
    (ii) Apply an appropriate antiseptic or disinfectant to the wound before and after the operation.
    (iii) Perform the operation in a clean, dry, and dust-free environment to avoid contamination of the open incision.

    (4aiii)
    (i) It prevents indiscriminate or unplanned breeding among the herd.
    (ii) It makes male animals more docile, less aggressive, and easier to handle or restrain.
    (iii) It improves the quality of meat (carcass quality) by increasing fat marbling and eliminating undesirable odors.

    (4b)
    (i) Early Detection of Illness.
    (ii) Monitoring Feed/Water Intake.
    (iii) Timely Treatment.

    (4ci)
    (æ) Debeaking: This is the partial removal of the beak of poultry (especially chickens). It is done to prevent cannibalism, feather pecking, and egg eating within the flock.

    (ɓ) Hoof Trimming: The process of clipping and shaping the hooves of livestock (like sheep, goats, or cattle). This prevents overgrowth, which can lead to lameness or infections.

    (ƴ) Wound Dressing: The cleaning and application of medication or protective covering to an animal’s injury. This promotes faster healing and prevents fly strike or bacterial infections.

    (4cii)
    (i) Prevents Lameness: Keeps the animal mobile and comfortable for grazing.
    (ii) Prevents Foot Rot: Reducing overgrown areas minimizes the trapping of moisture and bacteria that cause infections.
    (iii) Improves Breeding Efficiency: Properly trimmed hooves allow rams to mount more easily and ewes to carry the weight of pregnancy without pain.

    WAEC LIVESTOCK FARMING

    NUMBER FIVE

    (5ai)
    (i) Meat.
    (ii) Milk.
    (iii) Eggs.

    (5aii)
    (i) Ploughing of land.
    (ii) Transportation of farm produce.
    (iii) Pulling farm implements and carts.

    (5aiii)
    (i) Hides and skins for leather.
    (ii) Wool and hair for textiles.
    (iii) Bones and horns for craft works.

    (5b)
    (i) Eggs.
    (ii) Meat.
    (iii) Feathers.
    (iv) Manure.
    (v) Blood meal.

    (5c)
    Incubation is the process of keeping fertile eggs under suitable temperature, humidity and ventilation conditions until they hatch into chicks.

    (5di)
    75% of 250 chickens = 75/100 × 250
    = 187.5 ≈ 188 eggs per day
    Therefore, number of eggs expected in 20 days =
    188 × 20 = 3760 eggs
    Answer = 3760 eggs.

    (5dii)
    If 1 egg tray contains 30 eggs,
    Number of trays needed = 3760 ÷ 30
    = 125.3
    Therefore, 126 egg trays will be needed.

    2D.

    (1a)

    A (Cutlass):

    (i) Clearing bushes/vegetation around animal pens.

    (ii) Cutting fodder/forage crops for feeding animals.

    (iii) Harvesting feed crops for animals

    B (Shovel):

    (i) Removing dung/manure from animal pens.

    (ii) Digging/burying dead animals.

    (iii) Spreading manure onto farmland.

    C (Wheelbarrow):

    (i) Transporting feed/fodder to animals.

    (ii) Conveying manure from pens.

    (iii) Transporting farm tools and equipment around the farm.

    (1b)

    Keep the blade away from the body to avoid injury and store safely when not in use.

    (1c)

    (i) Oil/grease the wheel axle regularly.

    (ii) Inflate the tyre when flat.

    (iii) Clean thoroughly after use.

    (iv) Store in a dry place to prevent rusting.

    (v) Paint metal parts to prevent corrosion.

    =====================

    (2a)

    (i) They reproduce rapidly with a short gestation period.

    (ii) They require little space for housing.

    (iii) They provide meat for human consumption.

    (iv) Their droppings serve as organic manure for crops.

    (2b)

    (i) Wire mesh/netting.

    (ii) Wood/timber.

    (iii) Concrete blocks/iron sheets.

    (2c)

    E (Liver):

    (i) Detoxifies harmful substances in the blood.

    (ii) Produces and secretes bile for fat digestion.

    (iii) Stores glycogen as an energy reserve.

    F (Kidney):

    (i) Filters blood to remove waste products (urea).

    (ii) Regulates water balance in the body.

    (iii) Maintains blood pH and electrolyte balance.

    (2d)

    (i) Skin – excretes salts and urea through sweat.

    (ii) Lungs – excretes carbon dioxide and water vapour.

    =====================

    (3a)

    Identification/marking of farm animals

    (3b)

    G (Oil paint/Dye):

    (i) Cheap and easily available.

    (ii) Painless and harmless to the animal.

    H (Branding iron):

    (i) Marking is permanent and long-lasting.

    (ii) Marks are clearly visible from a distance.

    J (Tags):

    (i) Can carry detailed information such as name, number and date of birth.

    (ii) Easy to read and update animal records.

    (3c)

    G: Not permanent – fades or washes off over time

    H: Painful and causes stress/injury to the animal.

    J: Can fall off easily and may cause ear infections.

    (3di)

    Used for bloodless castration of male farm animals by crushing the spermatic cord

    (3dii)

    (i) It is bloodless, so there is no risk of wound infection.

    (ii) Recovery is faster compared to surgical castration.

    (3diii)

    (i) May be ineffective if not applied correctly.

    (ii) Requires skill and expertise to use properly.

    =====================

    (4ai)

    Human

    (4aii)

    (i) Cattle/Cow

    (ii) Pig

    (4bi)

    (i) Causes weight loss and emaciation

    (ii) Reduces productivity

    (iii) Causes digestive disorders such as diarrhoea and pot belly

    (4bii)

    (i) Causes anaemia through constant blood-sucking

    (ii) Transmits diseases such as East Coast Fever and Babesiosis

    (iii) Damages the hide/skin, reducing its market value

    (4c)

    M (Tapeworm):

    (i) Regular deworming with anthelmintics

    (ii) Proper disposal of animal faeces on the farm

    (iii) Practising rotational grazing to break the life cycle

    N (Tick):

    (i) Regular dipping or spraying of animals with acaricides

    (ii) Rotational grazing – leaving pastures fallow to starve ticks

    (iii) Clearing bushes around animal pens and paddocks

    =====================

    COMPLETED

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    WAEC HOME MANAGEMENT PRACTICAL – PLAN (2026)

    QUESTION

    Prepare a simple balanced meal for a family of four, including a main dish, side dish, and drink. State the ingredients, tools, method, and serving plan.

    1. MENU

    • Jollof rice
    • Fried chicken
    • Vegetable salad
    • Fruit juice (pineapple/orange)

    2. INGREDIENTS

    • Rice
    • Tomatoes, pepper, onion
    • Vegetable oil
    • Chicken
    • Salt and seasoning cubes
    • Carrots, cabbage, lettuce
    • Pineapple or orange
    • Sugar (optional)

    3. KITCHEN EQUIPMENT / UTENSILS

    • Saucepan
    • Frying pan
    • Cooking spoon
    • Knife
    • Chopping board
    • Gas cooker/stove
    • Colander
    • Serving plates
    • Jug or glass cups

    4. METHOD OF COOKING

    Jollof Rice

    1. Wash rice and set aside.
    2. Prepare tomato stew with oil, onion, pepper, and seasoning.
    3. Add rice and water, then cook until soft.
    4. Stir and allow to simmer.

    Fried Chicken

    1. Wash chicken and season properly.
    2. Allow to marinate for 20–30 minutes.
    3. Fry in hot oil until golden brown.

    Salad

    1. Wash all vegetables thoroughly.
    2. Slice cabbage, carrot, and lettuce.
    3. Mix and arrange neatly.

    Fruit Juice

    1. Wash fruits properly.
    2. Blend and sieve.
    3. Add sugar if needed and serve chilled.

    5. SERVING METHOD

    • Serve rice on a clean plate
    • Place chicken beside rice
    • Add salad on the side
    • Serve juice in a clean glass cup
    • Ensure neat and attractive presentation

    6. PRECAUTIONS

    • Maintain kitchen hygiene
    • Wash hands before cooking
    • Use clean utensils
    • Avoid contamination
    • Ensure proper cooking time

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