MR FEMI SOLUTIONS UPDATES🎓👑👑

exampluto.com.ng Livestock Farming Pin- 3901

TECHNICAL DRAWING OBJ QUESTIONS👇👇👇👇👇

𝐉𝐀𝐌𝐁 𝐀𝐂𝐓𝐈𝐕𝐀𝐓𝐄𝐒 𝐏𝐎𝐑𝐓𝐀𝐋 𝐅𝐎𝐑 𝟐𝟎𝟐𝟔/𝟐𝟎𝟐𝟕 𝐂𝐇𝐀𝐍𝐆𝐄 𝐎𝐅 𝐈𝐍𝐒𝐓𝐈𝐓𝐔𝐓𝐈𝐎𝐍/𝐂𝐎𝐔𝐑𝐒𝐄 The Joint Admissions and Matriculation Board (JAMB) has officially activated the portal for candidates seeking to change their institution or course of choice for the 2026 admission exercise. 𝐂𝐚𝐧𝐝𝐢𝐝𝐚𝐭𝐞𝐬 𝐜𝐚𝐧 𝐧𝐨𝐰 𝐯𝐢𝐬𝐢𝐭 𝐚𝐜𝐜𝐫𝐞𝐝𝐢𝐭𝐞𝐝 𝐂𝐁𝐓 𝐜𝐞𝐧𝐭𝐫𝐞𝐬 𝐧𝐚𝐭𝐢𝐨𝐧𝐰𝐢𝐝𝐞 𝐭𝐨 𝐩𝐫𝐨𝐜𝐞𝐬𝐬 𝐜𝐨𝐫𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐚𝐝𝐣𝐮𝐬𝐭𝐦𝐞𝐧𝐭𝐬 𝐭𝐨 𝐭𝐡𝐞𝐢𝐫 𝐚𝐝𝐦𝐢𝐬𝐬𝐢𝐨𝐧 𝐩𝐫𝐞𝐟𝐞𝐫𝐞𝐧𝐜𝐞𝐬 following the release of the 2026 UTME results and the conclusion of the national admission policy meeting. 𝐀𝐜𝐜𝐨𝐫𝐝𝐢𝐧𝐠 𝐭𝐨 𝐉𝐀𝐌𝐁, 𝐚𝐩𝐩𝐥𝐢𝐜𝐚𝐧𝐭𝐬 𝐚𝐫𝐞 𝐚𝐝𝐯𝐢𝐬𝐞𝐝 𝐭𝐨 𝐜𝐚𝐫𝐞𝐟𝐮𝐥𝐥𝐲 𝐜𝐨𝐧𝐬𝐢𝐝𝐞𝐫 𝐢𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐢𝐨𝐧𝐚𝐥 𝐫𝐞𝐪𝐮𝐢𝐫𝐞𝐦𝐞𝐧𝐭𝐬, 𝐜𝐨𝐦𝐩𝐞𝐭𝐢𝐭𝐢𝐯𝐞𝐧𝐞𝐬𝐬 𝐨𝐟 𝐜𝐨𝐮𝐫𝐬𝐞𝐬, 𝐚𝐧𝐝 𝐭𝐡𝐞𝐢𝐫 𝐔𝐓𝐌𝐄 𝐬𝐜𝐨𝐫𝐞𝐬 𝐛𝐞𝐟𝐨𝐫𝐞 𝐦𝐚𝐤𝐢𝐧𝐠 𝐚𝐧𝐲 𝐜𝐡𝐚𝐧𝐠𝐞𝐬. The Board also reiterated that 𝐚𝐥𝐥 𝐦𝐨𝐝𝐢𝐟𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 𝐦𝐮𝐬𝐭 𝐛𝐞 𝐜𝐚𝐫𝐫𝐢𝐞𝐝 𝐨𝐮𝐭 𝐨𝐧𝐥𝐲 𝐚𝐭 𝐚𝐩𝐩𝐫𝐨𝐯𝐞𝐝 𝐂𝐁𝐓 𝐜𝐞𝐧𝐭𝐫𝐞𝐬 𝐭𝐨 𝐚𝐯𝐨𝐢𝐝 𝐞𝐫𝐫𝐨𝐫𝐬 𝐚𝐧𝐝 𝐟𝐫𝐚𝐮𝐝𝐮𝐥𝐞𝐧𝐭 𝐚𝐜𝐭𝐢𝐯𝐢𝐭𝐢𝐞𝐬.

IJMB TIMETABLE

DM me on WhatsApp to get your jupeb assistance done now DM with your ₦50k

TECHNICAL DRAWING 01-10: AADCBBCBCD 11-20: DCBDBBDDCB 21-30: DCBDBCACAD 31-40: CBDDDDBDBA *MECHANICAL DRAWING* 31-40: CADDABABAD *BUILDING DRAWING* 31-40: BDDABDBDAD COMPLETED

TD NUMBER 4

TD ANSWERS

FRENCH OBJ 01-10: ACCBCBABCB 11-20: DBACABAABB 21-30: DCDBAACBAA 31-40 CDBBAABCCB COMPLETED

FOOD AND NUTRITION OBJ 👆👆👆👆👆👆👆👆 *KINDLY USE THIS QUESTIONS AND ANSWERS TO TRACE YOUR OWN ANSWERS ON YOUR SYSTEM FOR THOSE DOING CBT* *THANKS* WE GIVE YOU THE BEST

FOOD AND NUTRITION 2026 WASSCE OBJECTIVES Follow the WASSCE 2026 channel on WhatsApp:  https://whatsapp.com/channel/0029VabqqtT7T8bSpkb3lg3c JOIN HERE WASSCE 2026 WEBPAGE FOR MORE INFO:  t.me/wassce_2026 t.me/waec_wassce t.me/HOUSE_OF_GENUINE _FORWARD OR SHARE WITH YOUR FRIENDS TO FOLLOW THE MAIN CHANNEL🇬🇭🇳🇬🇸🇱🇬🇲🇱🇷_

*WAEC FOOD NUTRITION* 1-10: BCADABACAB 11-20: ABDADBACAC 21-30: DDBDDCDDDC 31-40: ACADCCCABB 41-50: BBDAADDBAB 51-60: CBDCCCADDD *COMPLETED✅*

1 part Sodium bicarbonate 2 parts Cream of tartar 1 part Cornstarch [5/15, 10:27 AM] Femi Furniture's: *WAEC FOOD AND NUTRITION* *NUMBER THREE* (3a) Check image below (3b) (i) Rolling pin: Used for rolling and flattening dough or pastry. (ii) Spatula: Used for turning or mixing food during cooking. (iii) Casserole: Used for cooking stews, soups or baked dishes. (iv) Colander: Used for draining water from foods such as rice or pasta. (v) Fish slice: Used for lifting or turning fish and other fried foods. (vi) Balloon whisk: Used for beating or whisking eggs, cream or batter.

(2b) (PICK ANY THREE) (i) It removes heat, smoke and bad odour from the kitchen. (ii) It improves visibility and reduces accidents during cooking. (iii) It provides comfort and promotes cleanliness in the kitchen. (iv) It helps to maintain good health by supplying fresh air. (v) It makes food preparation easier and faster. (vi) It prevents eye strain and fatigue while working in the kitchen. (2c) (PICK ANY FOUR) (i) Keep the kitchen clean and dry at all times. (ii) Store food properly in covered containers. (iii) Dispose refuse regularly in covered bins. (iv) Seal holes and cracks where rodents and cockroaches can hide. (v) Use insecticides, rat poison or traps when necessary. (vi) Wash dishes and clean food particles immediately after meals. (vii) Keep drains and surroundings free from stagnant water and dirt. [5/15, 10:27 AM] Femi Furniture's: (1a) Buffet service (1b) (i) Food is displayed on a long table. (ii) Guests serve themselves. (iii) A variety of dishes are provided. (iv) Guests move in a queue while serving food. (v) Serving dishes and utensils are placed on the table. (1c) (i) Number of guests expected. (ii) Adequate quantity and variety of food. (iii) Arrangement and decoration of the buffet table. (iv) Availability of serving utensils, plates and cutlery. [5/15, 10:27 AM] Femi Furniture's: (4a) (i)Drawn fish: Only the internal organs (viscera/entrails) have been removed. (ii)Dressed fish: The internal organs are removed, and the fish is further prepared by removing the head, tail, and fins. It is typically ready to cook. (4b) (i)High-Quality Protein: Fish is an excellent source of complete protein for growth and tissue repair. (ii)Omega-3 Fatty Acids: Rich in healthy fats that support heart health and brain function. (iii)Essential Vitamins: Provides important vitamins like Vitamin D and Vitamin B2 (Riboflavin). (iv)Mineral Content: It is a good source of minerals such as calcium, phosphorus, iron, zinc, and iodine. (4c) (i)Safety (Boneless): Filleting removes bones, significantly reducing the risk of choking. (ii)Palatability: The battering and frying process creates a crunchy texture and mild flavor that is generally appealing to picky eaters. (iii)Ease of Consumption: Being "rolled" and bite-sized makes it easy for children to handle and eat independently. [5/15, 10:27 AM] Femi Furniture's: (5a) Human nutrition is the process by which the body takes in and utilizes food substances to maintain life, support growth, and promote health. (5b) (i)Disease Prevention: Proper nutrition strengthens the immune system, reducing the risk of chronic and infectious diseases. (ii)Growth and Development: Essential for the physical and mental development of children. (iii)Energy Levels: Provides the necessary calories and nutrients to perform daily tasks and maintain productivity. (iv)Mental Well-being: A balanced diet is linked to improved mood, focus, and cognitive function. (v)Longevity: Healthy eating habits contribute to a longer life expectancy and better quality of life in old age. (5c) (i)Socio-economic Status: Income level determines the quantity and quality of food the family can afford. (ii)Education and Knowledge: Understanding nutritional needs and food preparation techniques influences food choices. (iii)Food Availability: Access to fresh markets and the seasonal availability of certain food items. [5/15, 10:27 AM] Femi Furniture's: (6a) (i)Lard (from pigs) (ii)Butter (from cow's milk) (iii)Suet (raw beef or mutton fat) (6b) (i)Sieving: Passing flour through a sieve to separate particles and trap air. (ii)Creaming: Beating fat and sugar together until the mixture is light and fluffy. (iii)Whisking/Beating: Using a whisk or fork to vigorously incorporate air into eggs or batters. (6ci) (i)Sodium bicarbonate (Baking soda) - The alkaline component. (ii)Cream of tartar (Potassium bitartrate) - The acidic component. (iii)Cornstarch - The filler used to absorb moisture and prevent a premature reaction. (6cii) The standard ratio used to create a balanced baking powder is typically 1:2:1.Specifically: