WAEC 2026 Foods and Nutrition Essay Answers ✅

QUESTION 1 (Meal Service Style — Buffet)

(a) Identify the meal service style illustrated in Fig.1:
Buffet service.

(b) Five distinctive features of the meal service style in Fig.1:

• (i) Food is displayed on a long table.
• (ii) Guests serve themselves.
• (iii) A variety of dishes are provided.
• (iv) Guests move in a queue while serving food.
• (v) Serving dishes and utensils are placed on the table.
• (vi) It can serve many people at the same time.
• (vii) It reduces the number of waiters needed.

(Pick any five)

(c) Four key elements a host should consider when planning and executing the buffet service:

• (i) Number of guests expected.
• (ii) Adequate quantity and variety of food.
• (iii) Arrangement and decoration of the buffet table.
• (iv) Availability of serving utensils, plates and cutlery.
• (v) Proper hygiene and sanitation.
• (vi) Enough space for easy movement of guests.

(Pick any four)

QUESTION 2 (Kitchen Management)

(a) Differentiate between a work centre and a work triangle in a kitchen:
A work centre is a specific area in the kitchen where a particular activity is carried out, such as washing, cooking or food preparation. A work triangle is the arrangement of the cooker, sink and refrigerator in a triangular form to ensure easy movement and efficiency in the kitchen.

(b) Three advantages of having good ventilation and lighting in a kitchen:

• (i) It removes heat, smoke and bad odour from the kitchen.
• (ii) It improves visibility and reduces accidents during cooking.
• (iii) It provides comfort and promotes cleanliness in the kitchen.
• (iv) It helps to maintain good health by supplying fresh air.
• (v) It makes food preparation easier and faster.
• (vi) It prevents eye strain and fatigue while working in the kitchen.

(Pick any three)

(c) Four precautions to rid a kitchen of rodents and cockroaches:

• (i) Keep the kitchen clean and dry at all times.
• (ii) Store food properly in covered containers.
• (iii) Dispose refuse regularly in covered bins.
• (iv) Seal holes and cracks where rodents and cockroaches can hide.
• (v) Use insecticides, rat poison or traps when necessary.
• (vi) Wash dishes and clean food particles immediately after meals.
• (vii) Keep drains and surroundings free from stagnant water and dirt.

(Pick any four)

QUESTION 3 (Enzymes and Kitchen Equipment)

(a) Complete Table 1 — Where enzymes are found in the human body:

	Enzyme	Location
(i)	Pepsinogen	Stomach
(ii)	Sucrase	Small intestine
(iii)	Ptyalin	Mouth / saliva
(iv)	Lactase	Small intestine

(b) One use of each kitchen equipment:

• (i) Rolling pin: Used for rolling and flattening dough or pastry.
• (ii) Spatula: Used for turning or mixing food during cooking.
• (iii) Casserole: Used for cooking stews, soups or baked dishes.
• (iv) Colander: Used for draining water from foods such as rice or pasta.
• (v) Fish slice: Used for lifting or turning fish and other fried foods.
• (vi) Balloon whisk: Used for beating or whisking eggs, cream or batter.

QUESTION 4 (Fish Preparation)

(a) Difference between drawn fish and dressed fish:

• (i) Drawn fish: Only the internal organs (viscera/entrails) have been removed.
• (ii) Dressed fish: The internal organs are removed, and the fish is further prepared by removing the head, tail, and fins. It is typically ready to cook.

(b) Four importance of fish in the diet:

• (i) High-Quality Protein: Fish is an excellent source of complete protein for growth and tissue repair.
• (ii) Omega-3 Fatty Acids: Rich in healthy fats that support heart health and brain function.
• (iii) Essential Vitamins: Provides important vitamins like Vitamin D and Vitamin B2 (Riboflavin).
• (iv) Mineral Content: It is a good source of minerals such as calcium, phosphorus, iron, zinc, and iodine.

(c) Three reasons why fish-in-batter is a good choice for children:

• (i) Safety (Boneless): Filleting removes bones, significantly reducing the risk of choking.
• (ii) Palatability: The battering and frying process creates a crunchy texture and mild flavor that is generally appealing to picky eaters.
• (iii) Ease of Consumption: Being bite-sized makes it easy for children to handle and eat independently.

QUESTION 5 (Human Nutrition)

(a) Explain the concept of human nutrition:
Human nutrition is the process by which the body takes in and utilizes food substances to maintain life, support growth, and promote health.

(b) Five importance of human nutrition for a healthy family:

• (i) Disease Prevention: Proper nutrition strengthens the immune system, reducing the risk of chronic and infectious diseases.
• (ii) Growth and Development: Essential for the physical and mental development of children.
• (iii) Energy Levels: Provides the necessary calories and nutrients to perform daily tasks and maintain productivity.
• (iv) Mental Well-being: A balanced diet is linked to improved mood, focus, and cognitive function.
• (v) Longevity: Healthy eating habits contribute to a longer life expectancy and better quality of life in old age.

(c) Three factors that can affect family nutrition:

• (i) Socio-economic Status: Income level determines the quantity and quality of food the family can afford.
• (ii) Education and Knowledge: Understanding nutritional needs and food preparation techniques influences food choices.
• (iii) Food Availability: Access to fresh markets and the seasonal availability of certain food items.

QUESTION 6 (Flour Cookery — Animal Fats & Baking Powder)

(a) Three types of animal fat used in flour cookery:

• (i) Lard (from pigs).
• (ii) Butter (from cow’s milk).
• (iii) Suet (raw beef or mutton fat).

(b) Three physical ways of incorporating air into flour mixtures:

• (i) Sieving: Passing flour through a sieve to separate particles and trap air.
• (ii) Creaming: Beating fat and sugar together until the mixture is light and fluffy.
• (iii) Whisking/Beating: Using a whisk or fork to vigorously incorporate air into eggs or batters.

(c)(i) Three basic ingredients for making baking powder:

• (i) Sodium bicarbonate (baking soda) — the alkaline component.
• (ii) Cream of tartar (potassium bitartrate) — the acidic component.
• (iii) Cornstarch — the filler used to absorb moisture and prevent a premature reaction.

(c)(ii) Appropriate ratio of the ingredients:
The standard ratio used to create a balanced baking powder is 1:2:1. Specifically:
— 1 part sodium bicarbonate
— 2 parts cream of tartar
— 1 part cornstarch

WAEC 2026 Foods and Nutrition OBJ Answers ✅

01-10: BCADABACAB

11-20: ABDADBACAC

21-30: DDBDDCDDDC

31-40: ACADCCCABB

41-50: BBDAADDBAB

51-60: CBDCCCADDD