2025 WAEC FOODS & NUTRITION: 2026 WAEC Foods & Nutrition (food) Verified Answers (8399)

(1b)

(PICK ANY THREE)

(i) Nutritional Content

(ii) Health Impact  

(iii) Occasion and Purpose

(iv) Taste and Preference 

(v) Cost and Availability

 2(a) 

Measuring Ingredients – Accurately measure flour, yeast, salt, sugar, water, and other ingredients.

Mixing – Combine all ingredients to form a dough.

Kneading – Knead the dough to develop gluten and improve texture.

First Proofing (Fermentation) – Allow the dough to rest and rise for a specified period.

Punching Down – Release the gas by gently punching down the risen dough.

Shaping – Shape the dough into the desired form (loaf, rolls, etc.).

Second Proofing (Final Rise) – Let the shaped dough rise again before baking.

Baking – Bake the dough in a preheated oven until properly cooked.

(2a)

(PICK ANY TWO)

(i) Warm temperature (25°C to 30°C)

(ii) Presence of moisture

(iii) Availability of sugar (food for yeast)

(iv) Slightly acidic pH (around 4.0 to 6.0)

(v) Adequate oxygen (during initial mixing)

(vi) Sufficient time for fermentation

(2b)

(i) Measuring and gathering ingredients.

(ii) Combining ingredients to form dough.

(iii) Working dough to develop gluten.

(iv) Allowing dough to rest and rise.

(v) Forming dough into desired shape.

(vi) Allowing shapedj dough to rise again.

(vii) Cooking bread in an oven.

(viii) Allowing bread to cool before serving.

(3a) 

A waiter

(3b)  

(PICK ANY FIVE)

(i) Welcoming and seating guests

(ii) Taking food and drink orders

(iii) Serving food and beverages

(iv) Cleaning and setting tables

(v) Providing customer service and handling complaints

(vi) Delivering the bill and processing payments 

(vii) Ensuring neatness and readiness of the dining area

(3c)

(PICK ANY FOUR)

(i) Type of occasion 

(ii) Budget available

(iii) Number of guests

(iv) Venue or location of the event

(v) Time of the event

(vi) Type of food being served

(4a)

(i) Base

(ii) Body

(iii) Dressing 

(4b)

(PICK ANY THREE)

(i) Oil

(ii) Egg Yolk 

(iii) Seasoning/Flavoring 

(iv) Vinegar/Lemon

(4c)

(PICK ANY FOUR)

(i) Leafy vegetables are rich in vitamins.  

(ii) They provide important minerals.  

(iii) They contain plenty of fibre.  

(iv) They are low in calories.  

(v) They have antioxidant properties.  

(vi) They help in blood clotting.  

(vii) They support heart health.  

(viii) They improve eye health.

(5a)

(PICK ONE EACH)

(i) Burns:

-Direct contact with hot surfaces 

-Handling boiling liquids carelessly

-Mishandling open flames 

(ii) Scalds:

-Spilling hot liquids (e.g., water, oil, soup)

-Steam burns from uncovered pots

-Improper handling of hot utensils

(iii) Cuts:

-Incorrect use of knives

-Broken glass or sharp tools left unattended.

-Slicing food too quickly or carelessly.

(iv) Falls:

-Wet or slippery floors

-Cluttered walkways

-Wearing inappropriate footwear

(v) Electrocution 

-Faulty electrical appliances.

-Wet hands handling plugs or switches

-Overloading power sockets.

(5b)

(i) Wash hands  

(ii) Rinse the cut  

(iii) Apply gentle pressure  

(iv) Disinfect the wound  

(v) Cover with a bandage

(6a)

Obesity 

(6b)

(PICK ANY FOUR)

(i) Type 2 diabetes 

(ii) High blood pressure (hypertension)

(iii) Heart disease

(iv) Joint problems such as osteoarthritis

(v) Sleep apnea and other breathing problems

(vi) Fatty liver disease

(vii) Increased risk of certain cancers (e.g. breast, colon)

(6c) 

(PICK ANY THREE)

(i) Poor dietary habits (e.g. high-calorie or fast food intake)

(ii) Sedentary lifestyle or lack of physical activity

(iii) Genetic or hereditary factors

(iv) Emotional eating due to stress or depression

(v) Lack of proper sleep

(vi) Use of certain medications (e.g. steroids, antidepressants)

(6d) 

(PICK ANY TWO)

(i) Engaging in regular physical exercise

(ii) Adopting a healthy, balanced diet

(iii) Seeking guidance from a nutritionist or healthcare provider

(iv) Behavior therapy to address emotional eating

(v) Setting realistic weight-loss goals and tracking progress