WAEC Food and Nutrition Past Questions and Answer is available for those who would be writing Food and Nutrition in the WAEC examination. The aim of this question is to aid our readers to be prepared before the examination commences.
We urge those practicing with the questions below to take note of the questions that they do not perform well in and read more on that topic.
The WAEC Food and Nutrition past questions and answer are to help you to be well prepared for the next Food & Nutrition examination. The questions outlined here can be used by both school and private candidates who would be writing Food & Nutrition.
Why Do You Need WAEC Past Questions and Answers?
It is very important to have the WAEC past questions and answers because it would give you a preview of the questions and test your preparedness for the upcoming examination. The WAEC examination is around the corner and those who would write Food and Nutrition must ensure that they use the questions outlined below to practice ahead of the examination.
About WAEC Food and Nutrition Past Questions
The West African Examination Council Food and Nutrition past questions are divided into practical and objective sections and we would give you questions from previous years to practice. The instructions were not outlined below however, it is advisable to go through the instructions before you start answering questions, especially in the theory section.
WAEC Food and Nutrition Objective Questions
This section contains 50 questions and candidates must answer all however, we would provide 15 questions out of the 50 questions and we would put a link after this post where you can download the full past question and start practicing.
1.The digestion of meat begins in the?
2.The process of ensuring a hygienic and healthy environment is called?
3.The process of cutting fat from the surface of meat is referred to as?
4.Im meat cookery, the papain in unripe pawpaw is used as?
5.A example of a traditional method of food preservation is?
6.An item used to pierce kebab is called?
7.The process of creating a business for profit-making is known as?
8.An example of a true berry is?
9.Foods that require little or no effort in their preparation are referred to as?
c.ready to eat
10.The ability of pudding batter to hold air is due to the presence of?
c.bicarbonate of soda
11.The type of service where food is served from the kitchen is referred to as?
12.An example of a white fish is?
13.The best method for re-heating dried fish is?
14.Leafy vegetables are best cooked by?
15.Lemonade, orange drink, and pineapple crush are examples of?
WAEC FOOD AND NUTRITION PRACTICAL QUESTIONS
The practical questions are theoretical questions and not objective questions. The ones outlined below have sub-questions under them but they are all under the same topic. We would add more questions to the ones outlined below from time to time.
1. What are legumes?
1a.What are the classes of legumes and their examples
1b. What are the advantages of legumes in diet?
1c.List examples of dishes made from legumes
2.What are the reasons for preserving food?
2a.What are the methods of food preservation and list their examples
2b. What are the principles of food preservation?
If you want to get more questions like this, then visit the West African Examination Council official portal as they have compiled past questions written over the years. They also provide a summary of the questions and how candidates fared generally for each year.
Practice these questions and let us know via the comment section if you want the full copy of this past question and the answers to the practical sections for free.