Waec Food and nutrition Answers 2023

Waec Food and nutrition Answers 2023

Here is the Waec Food and nutrition Answers 2023



i. *Lentils*
ii. *Peas*

(i) ingredients
(ii) Amount of ingredients
(iii) The preparation instructions
Number 1

1. Grain legumes: These are legumes that produce edible seeds or grains, such as lentils, chickpeas, peas, and beans.
2. Forage legumes: These are legumes that are grown as feed for livestock, such as clover, alfalfa, and vetch.

1. Grain legume: Lentils (Lens culinaris) and chickpeas (Cicer arietinum)
2. Forage legume: Clover (Trifolium) and alfalfa (Medicago sativa)

1. Dal or lentil soup
2. Hummus (made from chickpeas)
3. Chana masala (spicy chickpea dish)
4. Vegetarian chili (made from beans)

1. High in protein: Legumes are an excellent source of plant-based protein, which is important for muscle growth and repair, as well as overall health.
2. Rich in fiber: Legumes are high in fiber, which can help regulate digestion, reduce cholesterol levels, and promote feelings of fullness, aiding in weight management.

1. Enhancing the aesthetics: Table appointments like beautiful plates, glasses, cutlery, and napkins can add visual appeal to any meal, making it look more appetizing and appealing.
2. Setting the tone: The type and style of table appointments can set the tone for the meal, whether it’s a formal dinner or a casual brunch.
3. Improving hygiene: Appointments like placemats, coasters, and tablecloths can help keep the table clean and prevent scratches or stains on the surface.
4. Facilitating the meal: Table appointments like serving dishes, salt and pepper shakers, and bread baskets can make it easier and more convenient for guests to serve themselves and enjoy their meal.


1. Plates
2. Glasses
3. Silverware (forks, spoons, and knives)
4. Napkins
5. Tablecloth or placemats
6. Centerpieces (flowers, candles, etc.)

3(a) Recipe refers to a set of instructions that guide someone on how to prepare a particular dish or meal. It provides a list of required ingredients, measurements, and directions for preparation, cooking, and serving. A recipe is often a written guideline for cooking a particular dish or meal.

(i)Grain legumes
(ii)Forage legumes

( b)
(i)Grain legumes e.g beans
(ii) Forage legumes e.g Clover

(i) Legumes stew
(ii)Boiled beans
(iii) Bean cake
(iv)Bean puddling or moin moin

(i)They provide fiber, protein, carbohydrate, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous.
(ii)They contain antioxdant that help prevent cell damage and fight disease and aging.

(i) Aesthetic Appeal: Table appointments, such as elegant dinnerware, stylish flatware, and beautiful glassware, contribute to the visual appeal of the table. They create an inviting atmosphere and set the tone for the meal, making it more enjoyable and memorable.

(ii) Functionality: Table appointments are designed to serve practical purposes during a meal. Plates and bowls provide a designated space for each dish, ensuring efficient and organized dining. Cutlery allows for easy handling and consumption of food, while glasses are specifically designed to enhance the flavors and aromas of various beverages.

(iii) Comfort and Convenience: Well-chosen table appointments enhance the comfort and convenience of diners. Quality dinnerware with appropriate weight and size makes it easier to eat and prevents accidental spills. Ergonomically designed utensils and well-balanced glassware provide a comfortable grip and enhance the overall dining experience.

(iv) Table Etiquette: Proper table appointments help establish and maintain table etiquette. The arrangement of tableware provides guidance to diners on the order in which utensils should be used, such as the placement of forks, knives, and spoons. This ensures a seamless dining experience and promotes good manners and etiquette.

(v) Presentation and Plating: Table appointments contribute to the presentation and plating of the food. Well-chosen plates, bowls, and serving dishes provide a canvas for chefs to display their culinary creations attractively. The use of appropriate tableware and garnishes can elevate the visual appeal of the dish, making it more appetizing.

(vi) Cultural Significance: Table appointments often reflect cultural traditions and customs. Different cultures have their unique styles of table settings, including specific types of dinnerware, cutlery, and glassware. Incorporating these cultural elements into the table appointments can add depth and authenticity to the dining experience, celebrating diversity and heritage.

Dinnerware: This includes plates, bowls, and side dishes. Plates come in various sizes and shapes, such as dinner plates, salad plates, and dessert plates. Bowls are used for soups, salads, or individual servings of pasta or rice. Side dishes are smaller plates used for condiments, bread, or appetizers.

(ii) Flatware: Flatware refers to the utensils used for eating, including forks, knives, and spoons. There are different types of forks, such as dinner forks, salad forks, and dessert forks, each with its specific purpose. Knives are designed for cutting and spreading, while spoons are used for soups, desserts, and stirring.

(iii) Glassware: Glassware encompasses the various types of glasses used for beverages. This includes water glasses, wine glasses, champagne flutes, cocktail glasses, and highball glasses. Each glass is designed to enhance the drinking experience and bring out the flavors and aromas of specific beverages.

(iv) Napkins: Napkins are essential for dining etiquette and cleanliness. They can be made of fabric or disposable paper.

(v) Tablecloth/Table Runner: Tablecloths and table runners are used to cover and protect the dining table. They add a decorative touch and help create an elegant atmosphere.

(vi) Centerpieces: Centerpieces are decorative elements placed in the center of the table. They can include floral arrangements, candles, fruit bowls, or any other visually appealing objects.

1. Canning: This involves preserving food in airtight containers and then heating them to destroy microorganisms that may cause spoilage. This method is commonly used for preserving fruits and vegetables, seafood, and meats.

2. Freezing: This method involves cooling food to below the freezing point to prevent the growth of microorganisms that can cause spoilage. Many types of food can be preserved through freezing, including fruits, vegetables, meats, and baked goods.
(i) Grain legumes
(ii) Forage legumes

Grain legume: Chickpeas (also known as garbanzo beans) are a popular grain legume that is widely consumed around the world. They are used in various dishes like hummus, stews, salads, and curries.


Forage legume: Alfalfa is a commonly grown forage legume that is primarily used as livestock feed. It is highly nutritious and is often included in animal diets, providing essential proteins, vitamins, and minerals.

(i) Lentil soup
(ii) Falafel
(iii) Black bean burritos
(iv) Soybean stir-fry

(i) High nutritional value
(ii) Health benefits



(Pick Any Three)

(i)Cooking process can cause some changes in the nutrient content of vegetables.
(ii)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.

(Pick Any Two)

(i)Enhancing flavor
(ii)Improving texture and tenderness
(iii)Increasing digestibility
(iv)Nutrient availability
(v)Culinary versatility and food safety

(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.


I-Measuring cup
II- Chopping board
IV-Rolling Pin
V- Spatular

I- It is used to help estimate the volume of liquid, solid, and semisolid foods.
II-To protect countertops and other surfaces from damage while slicing food items
III-It is used for cutting, chopping, dicing, slicing, mincing, peeling and separating.
IV- It is used for rolling out dough for pastries
V-It is used to mix, scrape, flip, or spread ingredients.

Food and Nutrition OBJ
11-20 BBD

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