THE UNKNOWN SOLUTION TEAM

*WAEC PHYSICAL EDUCATION* *NUMBER FOUR* (4ai) (PICK ANY FOUR) (i) The Olympian Games (ii) The Pythian Games (iii) The Nemean Games (iv) The Isthmian Games (v) The Panathenaic Festival (vi) The Eleusinian Mysteries (4aii) The Olympian Games were used to celebrate the Greek supreme god, Zeus. (4bi) The ancient Olympic games started in 776 BC. (4bii) The ancient Olympic games were banned by Roman Emperor Theodosius I. (4biii) The modern Olympic games started in 1896. (4biv) The International Olympic Committee (IOC) is the facilitator of the modern Olympic games. (4c) (PICK ANY ONE) (i) Basketball (ii) Swimming (iii) Badminton (iv) chess

QUESTION 2 (2a) (PICK ANY TWO) (i) Track events (ii) Field events (iii) Combined events (iv) Race walking (2b) (PICK ANY FIVE) (i) The shot touches the ground outside the throwing circle. (ii) Any part of the thrower's body touches the top of the rim or the ground outside the circle during the throw. (iii) The shot lands outside the sector lines. (iv) The thrower leaves the circle before the shot has landed. (v) The thrower uses any technique that is not in accordance with the rules. (vi) The thrower fails to pause before the start of the throw. (2c) (PICK ANY THREE) (i) Approach (ii) Takeoff (iii) Flight (iv) Landing (v) Recovery

*PHYSICAL EDUCATION* (9a) (PICK ANY FOUR) (i)Collegiate sports (e.g., NCAA in the US) (ii)Professional sports leagues (e.g., NBA, NFL) (iii)Military sports competitions (iv)Corporate sports leagues (v)Government-sponsored sports programs (9b) (PICK ANY FOUR) (i)Knockout tournaments (ii)Round-robin tournaments (iii)League tournaments (iv)Invitational tournaments (v)Multi-stage tournaments (9c) (PICK ANY TWO) (i)Anabolic steroids (ii)Creatine supplements (iii)Beta-alanine supplements (iv)Caffeine (v)Blood doping

*PHYSICAL EDUCATION* (8a) (PICK ANY SIX) (i)Adequate security presence (ii)Physical barriers like fences or barricades (iii)Effective communication with the crowd (iv)CCTV surveillance (v)Staggered entry and exit times (vi)Alcohol restrictions (vii)Designated seating areas for different fan groups (8b) (PICK ANY FOUR) (i)Intense rivalry between teams or supporters (ii)Poor officiating or controversial decisions (iii)Alcohol or substance abuse by spectators (iv)Historical grievances between fan bases (v)Poor crowd management or inadequate security measures

*PHYSICAL EDUCATION* (7ai) First Aid Kit (7aii) (I)Bandage: Used for wrapping wounds or injuries to provide support and compression. (II)Paracetamol: Used as a pain reliever and fever reducer. (III)Methylated spirit: Used as an antiseptic to clean and disinfect wounds or surfaces. (IV)Cotton wool: Used for applying medications or cleaning wounds. (V)Tourniquet: Used to temporarily stop severe bleeding by applying pressure to a limb. (7b) (i) Abdomen: Rectus abdominis (ii) Arm: Biceps brachii (iii) Heart: Myocardium (heart muscle) (iv) Leg: Quadriceps femoris

*WAEC PHYSICAL EDUCATION* *NUMBER ONE* (1a) (PICK ANY THREE) (i) 4x100m relay (ii) 4x400m relay (iii) Distance medley relay (iv) Sprint medley relay (v) Shuttle relay (1bi) Staggered start: In a staggered start, the runners in a race are positioned at different starting points, with the outer lanes having a head start compared to the inner lanes. This is done to ensure that all runners cover the same distance during the race, as the inner lanes have a shorter distance to the finish line compared to the outer lanes. (1bii) Dead heat: A dead heat is a situation in a race where two or more competitors finish the race at exactly the same time, resulting in a tie. In such cases, the competitors are declared joint winners, and no one is declared the outright winner. (1c) (PICK ANY THREE) (i) A standard athletics track is 400 meters in length, with a circumference of approximately 400 meters. (ii) Each lane on the track is typically 1.22 meters (4 feet) wide. (iii) The track surface is usually made of a synthetic material, such as rubberized asphalt or a polyurethane compound, providing a consistent and durable surface for athletes. (iv) The lanes on the track are not straight but curved, with a slight incline on the outer lanes to accommodate the centrifugal forces experienced by runners. (v) The starting and finishing lines are clearly marked on the track, with the starting line being a straight line across the track, and the finishing line being a straight line perpendicular to the running direction. straight sections and two curved sections

*TAKE NOTE*

*BEWARE OF SCAMMERS👂👂👂🧏🧏🧏🧏*📌

*CATERING CRAFT PRACTICAL* (5a) (PICK ANY THREE) (i) Milk (ii) Sugar (iii) Baking Flour (iv) Egg (v) Flavouring (e.g., vanilla or chocolate) (5b) (PICK ANY FIVE) (i) Over-leavening, leading to a coarse or open texture (ii) Unpleasant soapy or bitter taste (iii) Collapse or sinking of the finished product (iv) Unstable or fragile structure (v) Unappealing appearance or presentation. (vi) Excessive browning or burning (vii) Unpleasant mouthfeel or aftertaste

*WAEC CATERING CRAFT PRACTICE ( ALTERNATIVE TO PRACTICAL WORK)* *NUMBER TWO* (2ai) -SCOOPS- (PICK ANY ONE) (i) Portion control for ingredients like ice cream, rice, or baked goods. (ii) Consistent serving of food items such as mashed potatoes, sauces, or dips. (iii) Measurement and portioning of pre-cooked or pre-prepared items. (2aii) -PIE DISH- (PICK ANY ONE) (i) Portion control for baked goods like pies, quiches, or casseroles. (ii) Presentation of individual-sized servings for desserts or savory dishes. (iii) Portion control for ingredients during food preparation, such as measuring fillings or toppings. (2aiii) -BOWLS- (PICK ANY ONE) (i) Portion control for soups, stews, or other liquid-based dishes. (ii) Presentation of individual-sized servings for salads, cereals, or desserts. (iii) Measurement and portioning of ingredients during food preparation. (2aiv) -MEASURING SCALE- (PICK ANY ONE) (i) Accurate measurement of ingredients for precise recipe formulation. (ii) Portion control for weight-sensitive items like proteins, grains, or portion-controlled meals. (iii) Monitoring and recording of portion sizes for nutritional information or cost control. (2b) (i) Clear Soups: Includes broths, consommés, and consommé-based soups. (ii) Cream Soups: Thickened with a roux or other thickening agent, often featuring pureed vegetables or dairy. (iii) Puree Soups: Smooth, thick soups made by pureeing vegetables, legumes, or other ingredients. (iv) Specialty Soups: Unique or regional soups, such as chowders, bisques, or ethnic-inspired soups.

*CATERING CRAFT PRACTICAL* (3a) I - Whisk II - Spatula III - Cleaver IV: Sharpening file (3b) I: It is used for mixing ingredients smoothly by incorporating air into the mixture. II: It is used to scrape, flip, or spread food items. III: It is used to cut through tough cuts of meat, including bone, cartilage, and joints IV: It is used to sharpen the edges of knives

*CATERING CRAFT PRACTICAL WORK* (1a) (PICK ANY THREE) (i) Butter (ii) Whey (iii) Yogurt (iv) Casein (v) Cheese (vi) Cream (1b) (PICK ANY TWO) (i) By Adding the lactase enzyme to milk can help break down the lactose, making it more digestible for individuals with lactose intolerance. (ii) By Fermenting milk products, such as yogurt or kefir, can make them more digestible as the bacteria involved in fermentation help break down the lactose. (iii) Milk can be processed to remove or reduce the lactose content, making it more suitable for individuals with lactose intolerance. (iv) By Partially hydrolyzing the lactose in milk can also make it more digestible for those with lactose intolerance. (1c) (PICK ANY THREE) (i) Soy Milk (ii) Almond Milk (iii) Oat Milk (iv) Coconut Milk (v) Rice milk

*CATERING CRAFT PRACTICAL QUESTIONS* (4a) (PICK ANY FIVE) (i)Cod (ii)Haddock (iii)Halibut (iv)Sea Bass (v)Snapper (vi)Sole (vii)Trout (4b) (PICK ANY THREE) (i)Fish and chips made with cod or haddock, served with tartar sauce and mushy peas. (ii)Grilled sea bass with a citrus glaze, accompanied by roasted vegetables and quinoa. (iii)Baked halibut with a garlic herb crust, served with mashed potatoes and green beans. (iv)Snapper ceviche marinated in lime juice, mixed with diced tomatoes, onions, and cilantro, served with tortilla chips. (v)Pan-fried trout fillets topped with almond slivers and a lemon butter sauce, served with wild rice and asparagus.