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2018 WAEC SSCE Food & Nutrution Objectives/Objective Questions On Food & Nutrition 2018 –

Related to objective questions on Food & Nutrition 2018 are WAEC food and nutrition practical, food and nutrition practical past questions, food and nutrition practical questions, WAEC GCE food and nutrition practical,food and nutrition past papers 2017, WAEC questions on food and nutrition,food and nutrition past papers 2016, marking scheme for WAEC physics practical, and area of concentration for WAEC 2018. These are essential to your making  good grades in this 2018 May/June WAEC examinations to  qualify you for university admission this year.  2018 WAEC SSCE Food & Nutrution Objectives/Objective Questions On Food & Nutrition 2018

In this post are verified regularly repeated Food & Nut practical questions and answers for 2018 May/June SSCE exam that holds on 5/4/2018.  Get them in your finger tips and you are sure of a high grade in this exams. 2018 WAEC SSCE Food & Nutrution Objectives/Objective Questions On Food & Nutrition 2018

The West African Examinations Council (WAEC)  is the West African countries  Examination Body. It conducts the West African Senior School Certificate Examination for in-house school students and General Certificate Examination for private candidates in West African Countries. These are entry qualification examinations for higher education institutions in these countries.

As a matter of fact, no University, Polytechnic, or college of education in these countries would admit you into any of their courses without a good grade in any of these examinations. That is why over three million candidates register and take these subject exams annually.

Consequently, 2018 WAEC SSCE Food & Nutrution Objectives/Objective Questions On Food & Nutrition 2018, our goal here is to help you achieve this your life dream. Listed here are Food and Nutrution  questions and answers relevant to 5/4/2018 Food and nutrution objetives.

1. Which of the following practices indicates kitchen hygiene?

A. Cleanliness of the working area

B. Proper storage of equipment and tools

C. Use of kitchen gloves

D. Cleanliness of guests

2. The most common methods of cooking traditional dishes are

A. boiling and baking

B. roasting and grilling

C. boiling and stewing

D. grilling and baking

3. The first step to be taken in organizing a formal party is

A. buying the ingredients

B. sending out the invitations

C. preparing the foods

D. setting the table

4. Which of the following events is a serve-yourself party?

A. Cocktail party

B. Dinner party

C. Buffet party

D. Birthday party

5. Malnutrition is a condition resulting from

A. an insufficient total intake of nutrients

B. an incorrect intake of nutrients

C. a diet that provides excess amount of nutrients

D. a diet that an individual eats everyday

6. A factor that is least important when choosing a labour-saving device for food preparation is

A. time

B. energy

C. effort

D. beauty

7. A suitable form of table setting to be used in the home is

A. plate service

B. buffet service

C. family style service

D. formal table service

8. The creative skills of a homemaker are very important when

I. using left-over foods

II. catering for a child

III. garnishing and serving

A. I and II only

B. II and III only

C. I, II and III

D. I and III only

9. When welcoming a couple to a party, the host/hostess should

A. greet the women first

B. remain seated

C. shake hands with the man first

D. wave at them

10. Fish is a very important source of complete protein because

A. its flesh is tender

B. it contains all the essential amino acids

C. the collagen easily converts into gelatin

D. its muscle fibres are short

11. The cooking of food by immersing it in boiling liquid and keeping it at simmering point until tender is termed

A. stewing

B. roasting

C. steaming

D. braising

12. In table-setting, which of the following is supposed to be on the left hand of the guest?

A. Cruet and water jug

B. Serving spoons and glasses

C. Side plate and napkin

D. Table napkin and glass

13. If a baked flour dish tastes soapy, it indicates the presence of

A. baking powder

B. cream of tartar

C. yeast residue

D. bicarbonate of soda

14. What is the best way of purchasing foods when they are in season?

A. In bulk

B. In installments

C. By retail trade

D. By wholesale trade

15. What happens when salt is added to beans before cooking?

A. Cooking is hastened

B. Cooking is slowed down

C. The beans may be tough

D. The beans may become soft

More  Requirements

2018 WAEC SSCE Food & Nutrution Objectives/Objective Questions On Food & Nutrition 2018