2026 WAEC GCE Home Management 3 (Practical) — Questions and Answers | Exam Guide
Set by the Examiner — Model Practice Paper
Instructions to Candidates
- This paper tests your practical skills in food preparation, meal service, needlework, and household management.
- The paper is in four sections: Section A (Food Preparation), Section B (Table Setting and Meal Service), Section C (Needlework/Textiles), and Section D (Household Equipment and Cleaning).
- Candidates must bring the specified ingredients, fabric, and tools listed on their practical notice in advance.
- All work must be completed within the time allowed and presented for assessment.
- Total time allowed: approximately 2 hours 30 minutes.
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SECTION A: FOOD PREPARATION
Instruction to candidate: Prepare and present a balanced dish using the ingredients provided, demonstrating correct methods of preparation and cooking.
Task: Prepare a main dish of jollof rice with grilled chicken and a side vegetable salad for two people.
Question 1: List the ingredients you will use for this dish and state the food group each belongs to. Model Answer: Rice (carbohydrate), chicken (protein), tomatoes and peppers (vitamins/protective food), vegetable oil (fat), and mixed vegetables such as carrots and cucumber (vitamins and minerals) for the salad.
Question 2: Explain the method you will use to cook the rice and why you chose it. Model Answer: I will use the absorption method, where the rice is cooked in a measured quantity of stock until all the liquid is absorbed. This method preserves the nutrients and flavour of the rice better than boiling and draining.
Question 3: State two safety precautions you observed while preparing this dish. Model Answer: I turned pot handles inward to avoid spillage, and I used a dry cloth to handle hot pots to prevent burns.
Question 4: How would you serve this dish attractively? Model Answer: I would garnish the rice with sliced tomatoes and a sprig of parsley, arrange the chicken neatly beside it, and serve the salad in a separate small bowl for contrast in colour and texture.
(Examiner’s Note: Marks are awarded for choice and use of ingredients, method and technique, hygiene, timing, and presentation/garnishing.)
SECTION B: TABLE SETTING AND MEAL SERVICE
Instruction to candidate: Lay a table for a three-course dinner for two people and explain your arrangement.
Question 1: Name the cutlery and crockery you would need for a three-course meal. Model Answer: A soup spoon, a fish or starter fork, a dinner knife and fork, a dessert spoon and fork, a side plate, a dinner plate, a soup bowl, a water glass, and a napkin.
Question 2: Explain the correct order for arranging cutlery on the table. Model Answer: Cutlery is arranged in the order of use, from the outside in. The starter fork and spoon are placed on the outside, followed by the main course knife and fork closer to the plate, with the dessert spoon and fork placed above the plate.
Question 3: What is the purpose of a table centrepiece? Model Answer: A table centrepiece, such as flowers or a candle arrangement, adds visual appeal to the table and creates a pleasant atmosphere for the meal.
SECTION C: NEEDLEWORK / TEXTILES
Instruction to candidate: Construct a simple article (e.g., a pillowcase or apron) using the fabric provided, applying the stitches specified.
Question 1: Name two stitches you will use in constructing this article and state their purposes. Model Answer: I will use running stitch for temporary tacking before machine sewing, and hemming stitch to neaten the raw edges of the fabric.
Question 2: Why is it important to press seams while constructing a garment? Model Answer: Pressing seams flattens them, gives the article a neat and professional finish, and makes subsequent stitching easier and more accurate.
Question 3: State one method of finishing raw edges to prevent fraying. Model Answer: Raw edges can be finished using an overcasting stitch, which wraps thread over the edge of the fabric to stop it from unravelling.
SECTION D: HOUSEHOLD EQUIPMENT AND CLEANING
Instruction to candidate: Identify the cleaning agents and equipment provided and demonstrate their correct use.
Question 1: Identify one cleaning agent suitable for cleaning a wooden dining table and explain why. Model Answer: A mild soap solution with a soft damp cloth is suitable, because strong or abrasive chemicals can damage the wood’s finish and colour.
Question 2: State two precautions to take when using electrical cleaning equipment such as a vacuum cleaner. Model Answer: Ensure hands are dry before handling the plug, and switch off and unplug the equipment before removing blockages or attachments.
Question 3: Why should cleaning equipment be stored properly after use? Model Answer: Proper storage prevents damage to the equipment, avoids accidents in the home, and prolongs the lifespan of the tools.
Examiner’s General Assessment Criteria
| Skill Tested | Weight |
|---|---|
| Food preparation technique and hygiene | 30% |
| Presentation and garnishing | 15% |
| Table setting accuracy and service etiquette | 20% |
| Needlework technique and finish | 20% |
| Household equipment handling and safety knowledge | 15% |
Note to candidates: This is an original practice paper designed to mirror the format, tone, and difficulty level of the WAEC GCE Home Management 3 Practical examination. It does not reproduce any specific past WAEC question. Use it to rehearse food preparation technique, table service etiquette, needlework skills, and safe use of household equipment ahead of the practical examination.
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