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WAEC Food And Nutrition 2023 Questions and Answers
Q1a
(i) Grain legumes
(ii) Forage legumes
(1b)
Grain legume:
(PICK ANY ONE)
-Soybeans
-Peanut
-Lentils
Forage legume:
-Alfalfa
-Ball clover
-Red clover
-White clover
(1c)
(PICK ANY FOUR)
(i) Lentil soup
(ii) Chickenpie curry
(iii) Bean salad
(iv) Falafel
(v) Black bean burritos
(vi) Soybean stir-fry
(1d)
(PICK ANY TWO)
(i) They are excellent plant-based protein Source
(ii) They have high nutritional value
(iii) Legumes can be beneficial for weight management due to their high protein and fiber content, which promote satiety.
(iv) They are considered a sustainable food source due to their nitrogen-fixing properties
(v) They are heart-healthy due to their high fiber content, low saturated fat content, and presence of phytochemicals and antioxidants.
(vi) They help in blood sugar regulation
(2a)
[PICK ANY FOUR]
(i) Time management
(ii) Aesthetic appeal
(iii) Enhancing ambiance
(iv) Reflecting culture and tradition
(v) Showcasing Hospitality
(2b)
(i) Dinner reservation
(ii) Birthday party reservation
(iii) Business lunch
(iv) Wedding rehearsal .
(v) Romantic dinner
(vi) High tea reservation
(3a)
Recipe is a set of instructions or guidelines that outline the steps and ingredients needed to prepare a specific dish or beverage.
OR
Recipe is a set of instructions detailing how to prepare a specific dish or beverage. Recipes are used in cooking and baking to ensure consistent and successful results.
(3b)
(PICK ANY TWO)
(i)Ingredients
(ii)Preparation Instructions
(iii)Cooking Methods
(iv)Serving Suggestions
(3c)
(PICK ANY TWO)
(i)Skill level: Assess your cooking skills and choose a recipe that matches your proficiency level. Beginners may want to start with simpler recipes, while experienced cooks can explore more complex ones.
(ii)Dietary restrictions or preferences: Take into account any dietary restrictions or preferences, such as vegetarian, vegan, gluten-free, or allergies. Ensure the recipe aligns with your specific needs.
(iii)Available ingredients: Check the recipe’s ingredient list and ensure you have access to all the required ingredients. Consider the availability, freshness, and cost of the ingredients in your area.
(iv)Time and effort: Evaluate the amount of time and effort required to prepare the recipe. Some recipes may be quick and easy, while others might involve longer preparation or cooking times.
(v)Equipment needed: Determine if you have the necessary kitchen tools and equipment for the recipe. Consider whether you need special appliances, such as a blender, food processor, or baking pans.
(3d)
(PICK ANY TWO)
(i)Black-eyed peas
(ii)Onion
(iii)Scotch bonnet pepper
(iv)Salt
(v)oil
(4a)
(PICK ANY TWO)
(i) Steaming
(ii) Boiling
(iii) Blanching
(iv) Roasting
(v) Grilling
(vi) Stir-frying
(4b)
(PICK ANY THREE)
(i) Cooking vegetables can kill harmful bacteria and parasites that may be present in them.
(ii) It can lead to loss of water-soluble nutrients.
(iii) Cooking can improve the digestibility of vegetables by breaking down complex carbohydrates and proteins
(iii) Cooking can cause changes in the color of vegetables.
(iv) Cooking can enhance the flavors of vegetables.
(v) Cooking can soften the texture of vegetables, making them more tender and easier to chew and digest.
(4c)
(PICK ANY TWO)
(i) vegetables are cooked to bring out their natural flavors.
(ii) To Increasing digestibility.
(iii) To extend the shelf life of vegetables and prevent spoilage.
(iv) To Break down anti-nutrients found in some vegetables.
(v) To Kill bacteria and pathogens present in the vegetables.
(4d)
(PICK ANY THREE)
(i) Vegetables are a great source of dietary fiber, which plays a crucial role in digestive health.
(ii) Fiber content in vegetables promotes a healthy digestive system
(iii) Diets rich in vegetables have been associated with a lower risk of chronic diseases, including heart disease, certain cancers, and obesity
(iv) Vegetables contain essential nutrients and minerals that are vital for maintaining overall health
(v) Certain vegetables, such as cucumbers and lettuce, have high water content, contributing to overall hydration.
(5a)
[PICK ANY THREE]
(i)Proper temperature control
(ii)Adjusting the acidity or alkalinity of food
(iii)Proper packaging
(iv)Controlling moisture
(v)Good hygiene and sanitation practices
(5b)
[PICK ANY FIVE]
(i)To allow food to be stored for longer periods without spoilage.
(ii)Preservation enables us to enjoy foods that are out of season
(iii)Preserved foods provide convenience and save time in meal preparation
(iv)It help to retain the nutritional value of food.
(v)Preserving foods can enhance flavors and tastes.
(vi)Preservation methods help inhibit the growth of harmful microorganisms
(5c)
[PICK ANY TWO]
(i)Canning.
(ii)Freezing
(iii)Drying or dehydration
(iv)Salting
(v)Smoking
(vi)Fermentation
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