FOR SIERRA LEONE
THEORY
SOLUTIONS
NIGERIA AND GAMBIA
THEORY
FOOD & NUTRITION
1-10: BDDBBBACCA
11-20: AABADCCDAB
21-30: DCACDBAAAD
31-40: BCBACCABBB
41-50: CADCDDDCBA
51-60: BBDABBBCCD
*WAEC 2022 FOOD AND NUTRITION*
*OBJECTIVES LOADING.....*
*ESSAY*
*(1)*
i). *Starting small:* Starting small is the best decision. Starting small will give an opportunity to explore the market in a much better way.
ii). *Have flexibility:*
The flexibility is important for running a successful business. The flexibility should not just for the menu but also for the schedule of the catering service. The employees should also be able to handle the flexible schedule. If the company does not show flexibility then it will be difficult to earn the trust and loyalty of the customers.
iii). *Taking all safety precautions:*
Safety is critical for a food business so it is necessary that food business fulfills all the health and cleanliness requirements. If the food you are serving is not of the best quality and results in getting people sick, it will have a negative impact on the reputation of the business.
iv). *Developing a menu:*
The menu you create is the main thing that is going to attract the customers. The menu should be diverse enough to cater to the needs of diverse clients. It is not possible to serve all types of cuisines because it is not possible for a business to handle that much variety.
v). *Marketing:*
Marketing is crucial to the success of a business as it will allow you to get the word out about the business. Reaching the potential customers is crucial for increasing the sales of a business.
2a.
i. Venue
ii. Time
iii. Date
iv. Name of invitees
v. Regards
2b
i. The type of party
ii. The number of the that will attend the party
iii. Venue
iv. Security
v. Refreshments
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(3a)An adequate meal means the availability of food in a quantity and quality sufficient to satisfy the dietary needs of individuals, free from adverse substances.
(4a)
(i) Red Meat – Beef, Goat, Lamb.
(ii) Poultry – Chicken and Turkey.
(iii) Pork – Pig
(iv) Seafood –Fish, Crab, Lobster
(4b)
[TABULATE]
MACRO NUTRIENTS
(i) Protein
FUNCTION
(i) It helps repair and build the body's tissues and allows metabolic reactions to take place.
MACRO NUTRIENT
(ii) Iron
FUNCTION
(ii) It helps the muscles to store and use oxygen.
(4c)
(PICK ANY TWO)
(i) Excess fat drips off thereby reducing the fat content
(ii) The protein denatures
(iii) It gives a distinctive roast aroma and flavour
(iv) It changes to slightly browned color.
5a
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5b
i. Size, Shape and Design. ...
ii. Pricing And Cost Savings. ...
iii. Quality and Functionality. ...
iv. Distribution And v. Storage. ...
vi. Long-term sustainability. ...
vii. Brand Packaging Design Is An Effective Marketing Tool. ...
5c
i. Reduce Waste. By shopping at bulk food shops, you will reduce both your packaging and your food waste
ii. Reduce Transport Miles
iii. It's Cheaper. ...
iv. You Can Buy Exactly How Much You Need. ...
v. Food Stays Fresher. ...
*(6ai)*
Condensed milk is cow's milk from which water has been removed. It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.
*(6ii)*
Evaporated milk is a milk product, usually sold in cans, that is made by removing about 60 percent of the water from ordinary milk. Evaporated milk can be made from whole milk or skim milk. In either case, the milk is homogenized and then the water is removed with gentle heat. The product is sealed in cans which are then heated to kill any bacteria in the milk.
(6iii)Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
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