2026 WAEC GCE Foods and Nutrition 3 (Practical) Questions and Answers | Objective & Essay Exam Guide
WEST AFRICAN EXAMINATIONS COUNCIL (WAEC) GCE
2026 FOODS AND NUTRITION MOCK EXAMINATION
Paper 3: Alternative to Practical
Questions and Answers with Marking Guide
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Independently Produced Practice Paper for Revision Purposes
This is a 100% original mock examination prepared strictly with reference to the general structure and scope of the WAEC Foods and Nutrition Alternative to Practical paper, for practice purposes only. It is not a WAEC past question paper, it does not reproduce any official WAEC document, and it does not claim to predict or represent the actual WAEC examination in any way.
General Instructions
1. This is the Alternative to Practical paper, designed for GCE private candidates who sit for a written paper in place of the kitchen-based practical examination.
2. Answer ALL five questions. Each question describes a practical task; you are to answer by written description exactly as required.
3. Time allowed: 2 hours.
4. Total marks obtainable: 100 marks, as shown against each question.
5. Write clearly, number your answers correctly, and present your points in a logical, step-by-step order where a method or sequence is required.
QUESTIONS (100 MARKS)
Question 1 (30 marks)
You have been asked to plan and prepare a three-course meal (a starter, a main course and a dessert) for a family of four people, one of whom is a pregnant woman, to mark a naming ceremony at home.
(a) State a suitable menu for the occasion, naming one dish for the starter, one for the main course and one for the dessert. (6 marks)
(b) Give four reasons for your choice of menu, with particular reference to the nutritional needs of the pregnant woman. (8 marks)
(c) List six ingredients you would require to prepare the main course dish named in (a) above. (6 marks)
(d) Describe, in the correct order, the method of preparing the main course dish from (a), from the preparation of ingredients to dishing out. (10 marks)
Garnishing is an important part of food presentation.
(a) Define garnishing. (2 marks)
(b) State four reasons why a cooked dish should be garnished before it is served. (8 marks)
(c) Name four different garnishes suitable for a plate of jollof rice and fried chicken, and for each one state how it should be prepared. (10 marks)
The family meal planned in Question 1 is to be served formally at the dining table.
(a) List eight items of equipment and materials you would need to lay the dining table for the three-course meal for four persons. (8 marks)
(b) Describe, in the correct sequence, how you would lay a formal table for this meal. (8 marks)
(c) State two rules of etiquette to observe while serving the meal to the family and their guests. (4 marks)
Fresh vegetables such as ugu (fluted pumpkin leaves) are often preserved for use in cooking at a later date.
(a) State one suitable method of preserving fresh leafy vegetables such as ugu for later use. (5 marks)
(b) Describe, step by step, how this method of preservation is carried out from the time the vegetable is harvested to the time it is stored. (10 marks)
An elderly relative who has diabetes will also be attending the naming ceremony described in Question 1.
(a) State two modifications you would make to the family menu in Question 1 to suit the needs of the diabetic relative. (6 marks)
(b) List three foods that should be avoided and three foods that are recommended for a person living with diabetes. (9 marks)
DETAILED MARKING GUIDE
Award marks as guided below, giving credit for any other correct, relevant and safely appropriate point not listed. Where a candidate names a different but equally suitable dish, ingredient, garnish or method, full marks should still be awarded provided the response is nutritionally sound, safe and correctly sequenced.
Question 1
(a) Menu (2 marks each for a suitable starter, main course and dessert, 6 marks total). Example acceptable menu: Starter, a small bowl of vegetable pepper soup with fish; Main course, jollof rice with grilled chicken and coleslaw; Dessert, fresh fruit salad (pawpaw, watermelon and pineapple). Any nutritionally sound and appropriate menu should be credited.
(b) Reasons for menu choice (any four at 2 marks each): The meal supplies protein from fish and chicken, needed for the growth of the baby and repair of the mother’s tissues; it supplies iron and folate from the vegetables and fruit, needed to prevent anaemia in pregnancy; it supplies vitamin C from the fruit salad and pepper soup, which helps absorption of iron and boosts immunity; it supplies energy-giving carbohydrate from the rice to meet the increased energy needs of pregnancy; the fruit dessert supplies fibre which helps prevent constipation, a common problem in pregnancy; the meal avoids excessive fat and salt, which helps in managing healthy blood pressure during pregnancy.
(c) Ingredients for jollof rice and grilled chicken (any six at 1 mark each): Rice, chicken, tomatoes, pepper, onions, vegetable oil, seasoning/stock cubes, salt, bay leaf/curry, or other correct ingredients for the chosen main dish.
(d) Method of preparation (10 marks, allocated across correctly sequenced stages): Award marks for a logical sequence covering: washing and preparing ingredients (2 marks); blending or chopping the tomato, pepper and onion mixture (2 marks); parboiling or washing the rice (1 mark); frying/steaming the blended stew base and seasoning it correctly (2 marks); adding the rice and stock, and cooking until done (2 marks); grilling or frying the chicken separately with appropriate seasoning (1 mark). Full marks should be awarded for any correctly sequenced and complete method for the candidate’s own chosen main dish.
Question 2
(a) Garnishing is the act of decorating or adding an attractive finishing touch to a prepared dish using edible items, in order to improve its appearance before it is served. (2 marks)
(b) Reasons for garnishing (any four at 2 marks each): It improves the visual appeal and attractiveness of the dish; it can add extra flavour and aroma to the dish; it can add extra nutrients, such as vitamins from fresh herbs or vegetables used as garnish; it stimulates the appetite of those about to eat; it shows the skill and creativity of the cook and adds a professional finish to the meal.
(c) Any four garnishes at 2.5 marks each, with a correct description of preparation: Sliced tomato, thinly sliced and arranged around the plate edge; cucumber fans or slices, thinly sliced and fanned out for decoration; fresh parsley or spring onion, finely chopped and sprinkled over the dish; carrot curls or julienne strips, thinly cut and curled or shredded for colour and crunch; lettuce leaves, washed and used to line the edge of the plate; a lemon or lime wedge, cut and placed at the side of the plate. Credit any other correct, edible garnish appropriate to the dish, with an accurate description of how it is prepared.
Question 3
(a) Items for laying the table (any eight at 1 mark each): Tablecloth or table mats, dinner plates, side/bread plates, dessert bowls or plates, cutlery (knife, fork and spoon for each course), serviettes/napkins, drinking glasses, a centrepiece such as flowers, water jug, cruet set (salt and pepper), serving dishes and serving spoons.
(b) Sequence for laying a formal table (8 marks, allocated for a logical order): Spread the tablecloth or mats neatly on the table (1 mark); place the dinner plate at each setting with the centre facing the diner (1 mark); arrange the cutlery in the order of use, forks on the left and knives and spoons on the right, working from the outside in (2 marks); place the side plate to the upper left and the drinking glass to the upper right of each setting (2 marks); fold and place the serviette either on the side plate or the dinner plate (1 mark); place the centrepiece, cruet set and any serving dishes in the middle of the table (1 mark).
(c) Rules of etiquette when serving (any two at 2 marks each): Serve food from the left and remove used plates from the right; serve the eldest person, the visitor, or the woman of the house first as appropriate to the occasion; serve food quietly and without spilling on the table or the diner; ensure serving dishes and cutlery are clean before use; do not overfill plates when serving.
Question 4
(a) A suitable method of preservation is blanching and freezing (or sun-drying), either of which is acceptable. (5 marks for correctly naming a suitable method)
(b) Steps for blanching and freezing (10 marks, allocated across correctly sequenced stages): Sort and wash the freshly harvested leaves thoroughly to remove sand and dirt (2 marks); cut or shred the leaves into the desired size (1 mark); blanch the leaves by plunging them into boiling water for a short time, usually one to two minutes (2 marks); immediately transfer the blanched leaves into cold or iced water to stop further cooking (2 marks); drain the leaves thoroughly to remove excess water (1 mark); pack the leaves into clean, air-tight freezer bags or containers, removing as much air as possible, label and store in the freezer (2 marks). If sun-drying is chosen instead, award marks for an equally correct and complete sequence: washing, shredding, spreading thinly on a clean surface or rack, drying under the sun with regular turning until crisp, and storing in an airtight container.
Question 5
(a) Modifications to the menu (any two at 3 marks each): Reduce or replace the rice with a smaller portion or a lower glycaemic alternative such as brown rice, to control the relative’s blood sugar level; reduce the amount of oil and fried items in the meal to lower fat intake; reduce or omit sugary elements in the dessert, replacing sugar with little or no added sugar, or serving unsweetened fruit; increase the proportion of vegetables and fibre-rich foods served to the relative.
(b) Foods to avoid (any three at 1.5 marks each): Sugary foods and drinks such as soft drinks, sweets and cakes; refined carbohydrates such as white bread and white rice in large quantities; fried and fatty foods in excess; foods high in salt.
Foods recommended (any three at 1.5 marks each): High-fibre foods such as whole grains, beans and vegetables; fruits with a lower sugar content taken in moderation; lean proteins such as fish and chicken without excess fat; foods with a low glycaemic index that release sugar slowly into the blood.
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