Waec Food and Nutrition 2026 Answers

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Friday, 15th May 2026
Foods and Nutrition 2 (Essay) 9:30am – 10:45am
Foods and Nutrition 1 (Objective) 10:45am – 11:45am

WAEC FOOD NUTRITION
1-10: BCADABACAB
11-20: ABDADBACAC
21-30: DDBDDCDDDC
31-40: ACADCCCABB
41-50: BBDAADDBAB
51-60: CBDCCCADDD

COMPLETED

WAEC FOOD AND NUTRITION THEORY

NUMBER 1

(1a)
Buffet service

(1b)
(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.

(1c)
(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.

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NUMBER 2

(2a)
(i)Work Centre: A specific area in the kitchen designed for a particular task, comprising a major appliance, surrounding counter space, and storage (e.g., the sink/cleaning centre).
(ii)Work Triangle: An imaginary line connecting the three main work centres: the refrigerator (storage), the sink (preparation/cleaning), and the stove (cooking).

(2b)
(i)Safety and Visibility
(ii)Comfort
(iii)Hygiene and Air Quality

(2c)
(i)Rigid Cleaning Routine
(ii)Seal Entry Points
(iii)Waste Management
(iv)Proper Food Storage
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NUMBER THREE

(3a)
Diagram coming shortly

(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.
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NUMBER 4
(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.

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NUMBER 5
(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.

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NUMBER 6
(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

COMPLETED

Waec Food and Nutrition 2026 Answers

Waec Food and Nutrition 2026 Answers

Waec Food and Nutrition 2026 Answers

Waec Food and Nutrition 2026 Answers

Waec Food and Nutrition 2026 Answers

Waec Food and Nutrition 2026 Answers