WAEC 2026 Food and Nutrition 3 (Practical) Questions and Answers | 21st April

Get Free Live 2026 WAEC May/June Food and Nutrition (FOOD & NUT) Questions and Answers for School Candidates Free of Charge | WAEC May/June Free Food and Nutrition Questions and Answers Expo Room (Tuesday, 21st April, 2026).

The West African Examinations Council (WAEC) has scheduled the 2026 May/June Food and Nutrition Practical Planning Session for school candidates. This page is created to keep you fully updated with verified questions and accurate answers as the exam approaches. Candidates preparing for Food and Nutrition can rely on this expo room to stay informed and ahead, as we provide timely updates and guidance to help you succeed in your examination without stress.

According to the official timetable, the Food and Nutrition 3 (Practical) Planning Session will take place on Tuesday, 21st April, 2026, under subject codes SC7023 and SC8213. The examination will last for 1 hour and is scheduled to hold from 08:30 hrs to 09:30 hrs. This planning session is an important part of the practical exam, as it prepares candidates for the main cooking practical by testing their understanding of meal planning, nutrition principles, and proper food preparation techniques.

We encourage all candidates to stay connected and keep checking this page regularly for the latest updates, reliable questions, and correct answers for the 2026 WAEC Food and Nutrition examination.

WAEC 2026 Food and Nutrition Practical Questions and Answers (Specimen)

The WAEC 2026 Food and Nutrition Practical Questions and Answers (Specimen) is designed to help candidates prepare effectively for their practical examination. It focuses on meal planning, food preparation, nutrition knowledge, kitchen safety, and presentation skills. This specimen provides likely exam-style questions with clear answers to guide students in mastering the practical aspect of Food and Nutrition for the WAEC 2026 examination.

2026 WAEC FOOD AND NUTRITION QUESTIONS 

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WAEC 2026 Food and Nutrition Practical Questions and Answers (Specimen)

SECTION A: OBJECTIVE / SHORT PRACTICAL QUESTIONS

1. Define meal planning.
   Meal planning is the process of deciding in advance what meals to prepare, considering nutritional needs, budget, and available resources.
2. List two factors to consider when planning meals.
   Age, income.
3. Mention two types of cooking methods.
   Boiling, frying.
4. State one importance of food hygiene.
   Prevents food contamination.
5. Name one protein-rich food.
   Beans.
6. What is garnishing?
   Decorating food to enhance appearance.
7. Mention one example of a balanced diet.
   Rice, beans, vegetables, and meat.
8. State one function of carbohydrates.
   Provides energy.
9. Give one example of a vitamin.
   Vitamin C.
10. Mention one source of calcium.
    Milk.

SECTION B: PRACTICAL-BASED QUESTIONS AND ANSWERS

11. Prepare a simple breakfast meal. List ingredients.
    Bread, egg, butter, tea.
12. Outline the procedure for frying egg.
    Heat oil → break egg → fry → serve.
13. State two safety rules in the kitchen.
    Keep knives safely, avoid wet floors.
14. Prepare a vegetable salad. List ingredients.
    Carrot, cabbage, cucumber.
15. Explain how to wash vegetables properly.
    Rinse with clean water before cutting.
16. Mention two methods of preserving food.
    Refrigeration, drying.
17. State one function of fats in the body.
    Stores energy.
18. List two utensils used in cooking.
    Knife, pot.
19. Describe boiling method of cooking.
    Cooking food in hot water.
20. Mention one source of iron.
    Spinach.

SECTION C: EXTENDED PRACTICAL QUESTIONS

21. Plan a two-course meal for a child.
    Rice and stew, fruit juice.
22. Explain steps in preparing jollof rice.
    Wash rice → prepare sauce → cook together.
23. State three qualities of a good meal.
    Nutritious, attractive, hygienic.
24. List two reasons for cooking food.
    Improve taste, kill germs.
25. Mention one deficiency disease.
    Scurvy.
26. Prepare tea. Outline steps.
    Boil water → add tea → add milk/sugar.
27. State one importance of meal timing.
    Maintains energy levels.
28. Mention two food groups.
    Proteins, carbohydrates.
29. Define food contamination.
    Presence of harmful substances in food.
30. List two personal hygiene practices.
    Wash hands, wear clean clothes.

SECTION D: ADVANCED PRACTICAL QUESTIONS

31. Prepare fried rice. List ingredients.
    Rice, vegetables, oil.
32. State three steps in setting a table.
    Arrange plates, place cutlery, add napkins.
33. Explain steaming method.
    Cooking food using steam.
34. List two sources of vitamins.
    Fruits, vegetables.
35. Mention one role of water in the body.
    Regulates temperature.
36. Prepare a snack. Example?
    Puff-puff.
37. List two kitchen equipment.
    Gas cooker, blender.
38. Define balanced diet.
    Diet containing all nutrients.
39. Mention two sources of protein.
    Egg, fish.
40. Explain roasting method.
    Cooking food in dry heat.

WAEC 2026 Food and Nutrition Practical Questions and Answers (Specimen)

SECTION E: HIGHER ORDER PRACTICAL QUESTIONS

41. Prepare yam and egg sauce. List ingredients.
    Yam, egg, pepper.
42. State three rules of food storage.
    Keep covered, refrigerate, avoid contamination.
43. Mention two examples of snacks.
    Chin chin, meat pie.
44. Explain importance of breakfast.
    Provides energy for the day.
45. List two examples of fruits.
    Orange, banana.
46. Define nutrition.
    Process of taking in food for growth.
47. Mention two food preservation methods.
    Freezing, salting.
48. State one cause of food spoilage.
    Bacteria.
49. List two cooking utensils.
    Spoon, frying pan.
50. Explain grilling method.
    Cooking food over direct heat.

WAEC 2026 Food and Nutrition Practical Questions and Answers (Specimen)

SECTION F: FINAL PRACTICAL QUESTIONS

51. Prepare custard. List ingredients.
    Custard powder, water, sugar.
52. Mention two dairy products.
    Milk, cheese.
53. State one function of protein.
    Body building.
54. List two sources of carbohydrates.
    Rice, yam.
55. Define food hygiene.
    Clean handling of food.
56. Mention two causes of malnutrition.
    Poor diet, illness.
57. State one importance of water.
    Aids digestion.
58. List two examples of vegetables.
    Spinach, carrot.
59. Explain frying method.
    Cooking food in hot oil.
60. Mention one source of fat.
    Butter.
61. State one kitchen safety rule.
    Turn off gas after use.
62. List two food nutrients.
    Vitamins, minerals.
63. Define meal service.
    Serving prepared food.
64. Mention one method of cooking rice.
    Boiling.
65. State one importance of presentation.
    Makes food attractive.

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