2021 WAEC GCE FOODS AND NUTRITION ESSAY ANSWERS

2021 WAEC GCE FOODS AND NUTRITION ESSAY ANSWERS
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FOOD& NUTRITION

01-10 CCBCCBCADA

11-20 CBCBDDDABA

21-30 CDAACAADCA

31-40: ACCBBAAACA

41-50: DCAABDACCA

51-60: BACADDCCAB

 

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(1a)
Beverage is a liquid intended for human consumption. They may be in the form of stimulants like tea, coffee, milk or as refreshers like soft drinks, juices and water.

(1b)
(i) Beverages serves as a a source of other nutrients such as vitamins and minerals, protein, fats and other carbohydrates
(ii) Non-alcoholic beverages can be used as a hydration medium
(iii) Beverages helps to maintain variety and balance

(1c)
A food taboo is a prohibition against consuming certain foods due to religious and cultural reasons or rules, codified by religion about which foods, or combinations of foods, may not be eaten.

(1d)
(i) Biological determinants such as hunger, appetite, and taste.
(ii) Economic determinants such as cost, income, availability.
(iii) Physical determinants such as access, education, skills and time.
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(2a)
Rubbing is a technique where flour is rubbed into fat to make dishes such as short crust pastry, crumbles, and scones. A dish made from rubbing in crumbles.

(2b)
Blending is the process of combining two or more ingredients so that they lose their characteristics and become smooth and uniform. A dish made from blending is oats.

(2c)
Blanching is a cooking process in which food is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process. Dish made from blanching is almonds.

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(2d)
Pureeing is the process of blending, grinding, or mashing food until it is a thick, smooth, lump-free consistency. A dish made from pureeing are mashed potatoes.

(2e)
Sautéing is a process of cooking food quickly in a minimal amount of fat over relatively high heat. A dish made from sautéing is green beans.
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(3)
TABULATE
=I=
-Types of meat-
Mutton

-Source-
Young sheep

-Suitable Method of Cooking-
Braising

=II=
-Types of meat-
Lamb

-Source-
Young sheep

-Suitable Method of Cooking-
Roasting

=III=
-Types of meat-
Veal

-Source-
Calf

-Suitable Method of Cooking-
Grilling

=IV=
-Types of meat-
Bacon

-Source-
Pig belly

-Suitable Method of Cooking-
Pan-frying

=V=
-Types of meat-
Chevon

-Source-
Goat meat

-Suitable Method of Cooking-
Frying
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(4a)
(i) Heat
(ii) Humidity
(iii) Temperature
(iv) Bacteria

(4b)
(i) To avoid Spoilage
(ii) To avoid Coastage

(4c)
(i) Freezing:
is keeping prepared food stuffs in cold storages.
(ii) Drying:
This method reduces water activity which prevents bacterial growth.
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Completed.

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