WAEC 2026 FOOD AND NUTRITION ANSWERS (OBJ & ESSAY)

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FOOD & NUT OBJ
01-10: BCADABACAB
11-20: ABDADBACAD
21-30: DDBDDCDDDC
31-40: CCAACDCABC
41-50: BBDAADDBAB
51-60: CBCCCAADDB

COMPLETED

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INSTRUCTIONS: ANSWER FOUR(4) QUESTIONS ONLY

(1a)
Buffet service

(1b)
(i) Food is displayed on a long table and guests serve themselves.
(ii) A wide variety of dishes are prepared and arranged for selection.
(iii) Guests usually queue and move along the buffet line.
(iv) Food is kept warm using chafing dishes or hot plates.
(v) Seating is not strictly fixed, guests choose their own seats after serving.

(1c)
(i) The number of guests to ensure adequate food and seating arrangement.
(ii) The menu selection and quantity of food to provide variety and enough portions.
(iii) The layout and flow of the buffet table for easy movement and orderliness.
(iv) The availability of serving equipment and staff for replenishing food and maintaining hygiene.
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(2a)
A work centre is a specific area in the kitchen where a particular activity is carried out, such as food preparation, cooking, or washing WHILE a work triangle is the imaginary triangular layout formed between the sink, cooker, and refrigerator for easy movement.

(2b)
(i) Removes heat, smoke, and cooking odours.
(ii) Improves visibility and reduces accidents.
(iii) Prevents dampness and promotes hygiene.

(2c)
(i) Keep the kitchen clean at all times.
(ii) Store food in sealed containers.
(iii) Dispose waste properly and regularly.
(iv) Seal cracks and holes in walls and floors.
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(3a)
[TABULATE PLEASE]
Pepsinogen: Stomach

Sucrase: Small intestine

Ptyalin: Mouth

Lactase: Small intestine

(3b)
(i) Rolling pin: Used for rolling out dough to an even thickness.
(ii) Spatula: Used for mixing or scraping food from bowls and pans.
(iii) Casserole: Used for cooking food slowly in the oven or on the stove.
(iv) Colander: Used for draining water from washed foods like rice or vegetables.
(v) Fish slice: Used for turning or lifting fried foods like fish or pancakes.
(vi) Balloon whisk: Used for beating eggs or mixing ingredients to incorporate air.
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(4a)
(i) A drawn fish is one that has only its internal organs removed, while a dressed fish is fully cleaned with scales, head, fins, tail, and internal organs removed.
(ii) Drawn fish is partially cleaned, while dressed fish is fully prepared for cooking.
(iii) Drawn fish is less refined, while dressed fish is ready for immediate cooking.

(4b)
(i) Provides high-quality protein for growth and repair.
(ii) Supplies essential minerals like iodine and calcium.
(iii) Contains omega-3 fatty acids for heart and brain health.
(iv) It is easily digestible for all age groups.

(4c)
(i) It is boneless and safe to eat.
(ii) It is soft and easy to chew and digest.
(iii) It is tasty and attractive, encouraging children to eat it.
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(5a)
Human nutrition is the process by which the body takes in food, digests it, and uses the nutrients for energy, growth, repair, and maintenance of health. It involves eating a balanced diet to meet the body’s needs.

(5b)
(i) It provides energy needed for daily activities and work.
(ii) It supports growth and development of body tissues, especially in children.
(iii) It helps in repair of worn-out tissues in the body.
(iv) It strengthens the immune system, helping the body fight diseases.
(v) It promotes good health and proper body functioning, reducing risk of malnutrition.

(5c)
(i) Income level of the family, which determines the type and quantity of food available.
(ii) Food availability and accessibility in the environment or market.
(iii) Level of nutritional knowledge/education of family members on balanced diet.
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(6a)
(i) Butter
(ii) Lard
(iii) Suet

(6b)
(i) Creaming fat and sugar together to trap air in the mixture
(ii) Whisking eggs or batter to increase air content
(iii) Sieving flour to make it light and introduce air

(6ci)
(i) Sodium bicarbonate (baking soda)
(ii) Cream of tartar (acid)
(iii) Starch (cornflour)

(6cii)
1 : 2 : 1 (baking soda : cream of tartar : starch)
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