2024 WAEC FOODS & NUTRITION: 2025 WAEC Foods & Nutrition (food) Verified Answers (3283)

(1ai) 

Decomposition reaction or Bacteria spoilage.

(1aii)

(PICK ANY THREE)

(i) Exposure to ambient temperature for an extended period

(ii) Lack of proper refrigeration or cooling

(iii) Bacterial growth and enzyme activity

(iv) Oxidation and other chemical reactions

(1aiii) 

By refrigerating the beef immediately after receiving it and also storing the beef in an airtight container or packaging

(1aiv) 

(PICK ANY TWO)

(i) Refrigerator or freezer

(ii) Airtight food storage containers

(iii) Coolers or insulated bags

(iv) Vacuum sealer

(1b) 

Perishable food have a limited shelf life and are prone to rapid spoilage, degradation, or contamination, Examples include fresh meats, dairy products, fruits, and vegetables. In the other hand, non-perishable foods have a longer shelf life and are less susceptible to spoilage, examples include canned goods, dried foods, grains, and certain processed foods.

(3a)

(i) Table Appointments: Table appointments refer to the items or accessories placed on the dining table to enhance the dining experience and presentation. These can include items such as tablecloths, napkins, placemats, flatware (cutlery), glassware, and dishes.

(ii) Table Setting: Table setting is the arrangement of tableware, utensils, and other elements on a dining table for each individual diner. It includes the placement of items such as plates, forks, knives, spoons, glasses, and napkins in a specific order and manner according to formal or informal dining etiquette.

(iii) Centerpiece: A centerpiece is a decorative item or arrangement placed in the center of the dining table, typically intended to serve as a focal point and enhance the overall ambiance of the dining setting. Centerpieces can vary widely in style and composition, ranging from floral arrangements to candles, fruit bowls, decorative sculptures, or themed ornaments. 

(3b)

(PICK ANY TWO)

(i) Plates

(ii) Bowls

(iii) Cutlery

(iv) Glassware

(3c)

(PICK ANY TWO)

(i) Napkins are used to wipe hands and mouths during and after meals, maintaining cleanliness.

(ii) Placing a napkin on the lap is a sign of good manners, signaling the start of the meal.

(iii) It is used to dab or blot food stains from clothing or the face.

(iv) It is placed over the lap to protect clothing 'copied from e x a m p l a z a . c o m free' from spills and stains.

(v) Napkins can be used to signal the end of a meal by placing them neatly beside the plate.

(4a)

(PICK ANY THREE)

(i) Fruits provide essential vitamins and minerals crucial for adolescent growth.

(ii) Due to its richness in fiber, fruits aid digestion and prevent constipation.

(iii) Antioxidants in fruits strengthen the immune system to fight off infections.

(iv) Fruits' antioxidants promote healthy skin and protect against damage.

(v) Natural sugars in fruits offer quick energy for active adolescents.

(vi) Low-calorie and hydrating, fruits aid in weight management and prevent obesity.

(4b)

(PICK ANY THREE)

(i) Fresh fruits

(ii) Sugar or sweetener

(iii) Whipped cream or Greek yogurt

(iv) Lemon juice

(v) Vanilla extract

(4c)

To prepare fruit fool, chop fresh fruits and mix with sugar. Gently fold in whipped cream or Greek yogurt. Add lemon juice and vanilla extract for flavor. Layer the mixture into serving glasses and chill. Garnish with mint leaves or grated chocolate before serving.

(5a)

(i)Meat (beef, pork, and poultry)

(ii)Fish (salmon, trout, and tuna)

(iii)Dairy products (milk, yogurt, and cheese)

(iv)Nuts and seeds(almonds, sunflower seeds)

(v)Whole grains(oats, quinoa)

(vi)Legumes(lentils, chickpeas)

(5b)

(PICK ANY FOUR)

(i) deficiency of Phosphorus can leads to feelings of weakness and fatigue.

(ii)deficiency of Phosphorus can lead to decreased appetite or loss of interest in eating.

(iii)deficiency of Phosphorus can lead to bone and joint pain

(iv)deficiency of Phosphorus can leads to Irritability and mood changes

(v)Difficulty concentrating and cognitive impairment

(6a)

(PICK ANY FOUR)

(i) Determine how much you're willing to spend on the venue, food, decorations, etc

(ii) Choose a location that can accommodate your guest list comfortably and fits your theme.

(iii) Choose a theme that reflects the couple's style and personality 

(iv) Select a menu that caters to the preferences of the guests

(v) Plan activities or entertainment to keep guests engaged

(vi) Decide who you want to invite and how many people you can comfortably host.

(6b)

(PICK ANY FOUR)

(i) Buffet style

(ii) Family style

(iii) Food stations

(iv) Cocktail style

(v) BBQ/grill style

(6c)

(PICK ANY TWO)

(i) Wine glasses

(ii) Champagne flutes

(iii) Highball glasses

(iv) Lowball glasses

(v) Mason jars or tumblers