WAEC Food and Nutrition Past Questions and Answers PDF Download

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WAEC Food and Nutrition Past Questions and Answers PDF Download|The West African Examination Council Food and Nutrition Past questions and answers are available for download and this article would provide some practical and objective questions that applicants can use to start practicing.

Why Do You Need WAEC Past Questions and Answer?

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.

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.

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?
a.Mouth
b.stomach
c.colon
d.duodenum

2.The process of ensuring a hygienic and healthy environment is called?
a.cleaning
b.ventilation
c.aeration
d.sanitation

3.The process of cutting fat from the surface of meat is referred to as?
a.trimming
b.trussing
c.slicing
d.scraping

4.Im meat cookery, the papain in unripe pawpaw is used as?
a.coluring
b.flavouring
c.tenderizer
d.preservative

5.A example of a traditional method of food preservation is?
a.salting
b.bottling
c.freezing
d.irradiation

6.An item used to pierce kebab is called?
a.knife
b.fork
c.skewer
d.toothpick

7.The process of creating a business for profit-making is known as?
a.Shares
b.entrepreneurship
c.investment
d.savings

8.An example of a true berry is?
a.pear
b.date
c.grape
d.watermelon

9.Foods that require little or no effort in their preparation are referred to as?
a.convenience foods
b.rechauffe foods
c.ready to eat
d.take away

10.The ability of pudding batter to hold air is due to the presence of?
a.yeast
b.baking powder
c.bicarbonate of soda
d.egg

11.The type of service where food is served from the kitchen is referred to as?
a.family service
b.plate service
c.buffet service
d.English service

12.An example of a white fish is?
a.catfish
b.mackerel
c.cod
d.lobster

13.The best method for re-heating dried fish is?
a.grilling
b.braising
c.frying
d.stewing

14.Leafy vegetables are best cooked by?
a.braising
b.boiling
c.steaming
d.stewing

15.Lemonade, orange drink, and pineapple crush are examples of?
a.distilled drinks
b.stimulating drinks
c.refreshing drinks
d.nourishing drinks

WAEC FOOD AND NUTRITION PRACTICAL QUESTIONS

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?

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.

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