CBT-Practice

WAEC Foods and Nutrition · Section 1

Food Preparation and Flour Cookery

Detailed Syllabus

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Content items
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Objectives
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Section topics
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Syllabus content and objectives

Official WAEC Foods and Nutrition outline · Detailed Syllabus

Content

Cooking methods, heat transfer, cooking terms, food additives/adulteration, flour cookery, batters/doughs, cakes, pastries, yeast mixtures, and cake decoration

Objective

Apply moist/dry heat cooking methods and principles of heat transfer; define cooking terms and evaluate food additives/adulteration; master flour cookery, raising agents, batters, doughs, cakes, pastries, yeast mixtures, and cake icing/decorations.

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