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*2025 WAEC AGRICULTURAL SCIENCE PRACTICAL (SPECIMEN)* (1) Great care should be taken to ensure that the information given overleaf does not reach the candidates either directly or indirectly before the examination. After consultation, this document should be kept under the lock and key until the day of the examination. (2) (a) The provision of specimens, materials and equipment for the test is your responsibility. (b) (i) Where a specimen is not readily available in sufficient quantity, it should be shared among small groups of candidates. (ii) Each candidate should be provided with the following specimens labelled accordingly: A: Ammonium sulphate (labelled); B: Muriate of potash (labelled); C: Cow dung D: Compost (labelled) E: Cutlass F: Spade G: Wheelbarrow H: Yam beetles I: Cowpea weevil J: Centrosema pubescens K: Spear grass. L: Gizzard (chicken) M: Goat skin (Fresh, with hairs intact) N: Horn (3) Report forms are provided separately on which you are requested to: (a) supply details of these specimens are materials provided. (b) report on any particular difficulties experienced by any candidate especially if the examiner would be unable to discover these from the scripts. (c) make and record experimental observations. (4). You must enclose a completed report form in each envelope of scripts.*2025 WAEC AGRICULTURAL SCIENCE PRACTICAL (SPECIMEN)* (1) Great care should be taken to ensure that the information given overleaf does not reach the candidates either directly or indirectly before the examination. After consultation, this document should be kept under the lock and key until the day of the examination. (2) (a) The provision of specimens, materials and equipment for the test is your responsibility. (b) (i) Where a specimen is not readily available in sufficient quantity, it should be shared among small groups of candidates. (ii) Each candidate should be provided with the following specimens labelled accordingly: A: Ammonium sulphate (labelled); B: Muriate of potash (labelled); C: Cow dung D: Compost (labelled) E: Cutlass F: Spade G: Wheelbarrow H: Yam beetles I: Cowpea weevil J: Centrosema pubescens K: Spear grass. L: Gizzard (chicken) M: Goat skin (Fresh, with hairs intact) N: Horn (3) Report forms are provided separately on which you are requested to: (a) supply details of these specimens are materials provided. (b) report on any particular difficulties experienced by any candidate especially if the examiner would be unable to discover these from the scripts. (c) make and record experimental observations. (4). You must enclose a completed report form in each envelope of scripts.

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PAINTING AND DECORATING- ESSAY-ANSWERS (4) (a) Shop priming: Shop priming is the process of applying a primer coat to metal or other surfaces in a controlled factory or workshop environment before the material is transported to the site. It helps protect the surface from corrosion during handling and installation. (b) Making good: Making good refers to the process of repairing and preparing a surface before painting. This includes filling cracks, holes, and imperfections to create a smooth and even surface for finishing. (c) Back priming: Back priming is the application of primer to the back or unexposed side of materials such as wood before installation. This helps protect against moisture absorption and reduces the risk of warping or deterioration. (d) Spot priming: Spot priming is the process of applying primer only to repaired or bare areas on a surface before the full topcoat is applied. This ensures even absorption and adhesion of paint. (e) Patch priming: Patch priming involves applying primer to larger repaired or patched sections of a surface to ensure uniformity and prevent flashing when the finish coat is applied.

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3(a) 1. Pasteurized milk 2. Homogenized milk 3. UHT (Ultra-High Temperature) milk 4. Evaporated milk 3 (b) (i) Homogenization: A process in which the fat globules in milk are broken down into smaller, uniform sizes and evenly distributed to prevent cream from separating. (ii) Pasteurization: A heat treatment process in which milk is heated to a specific temperature for a set period to kill harmful bacteria without affecting nutritional value. 4 (a) I. Pork roast – Apple sauce or roast potatoes and gravy II. White bait – Lemon wedges and tartar sauce III. Hot fish dish without a sauce – Parsley butter or lemon juice IV. Venison – Redcurrant jelly or cranberry sauce and red wine 4 (b) 1. Self-service 2. Table service 3. Tray service 4 (c) Vinaigrette*1. (b) State two reasons for colour coding chopping boards:* 1. To prevent cross-contamination between different types of food (e.g. raw meat and vegetables). 2. To ensure food safety and hygiene in food preparation. --- *2. (a) Mention four stain removers used in catering establishments:* 1. Detergents 2. Bleach 3. Vinegar 4. Lemon juice --- *(b) State four points to consider when removing stains:* 1. Type of fabric or surface stained 2. Type of stain 3. Time since the stain occurred 4. Appropriate cleaning agent or method --- *3. (a) List four types of processed milk:* 1. Evaporated milk 2. Condensed milk 3. Powdered milk 4. UHT (Ultra-High Temperature) milk*WAEC CATERING CRAFT PRACTICE* *NUMBER FIVE* (5a) (i) Banquet garnish: Decorative edible items used to enhance the appearance of dishes served at banquets. (ii) French dressing: A type of salad dressing typically made with oil, vinegar, mustard, and seasonings. (iii) Gateau: A rich, fancy cake, especially one with layers and filling. (iv) Mise en place: A French term meaning everything in its place, it refers to the preparation and arrangement of ingredients and tools before cooking begins. (5b) (i) Poisson - Fish (ii) Couteau - Knife (iii) Pomme de terre - Potato (iv) Fromage - Cheese*CATERING* (2a) (PICK ANY FOUR) [I] Baking Soda: Absorbs odors and neutralizes acidic stains. [II] White Vinegar: Removes stains and brightens surfaces with its natural acidity. [III] Hydrogen Peroxide: Whitens and removes tough stains through oxidation. [IV] Dish Soap: Gently removes general stains with its mild formula. [V] Enzyme-Based Cleaners: Breaks down protein-based stains like food and blood. [VI] Bleach: Powerful stain remover and whitener for tough stains. (2b) (PICK ANY FOUR) [I] Stain Identification: Knowing the stain type helps choose the right removal method. [II] Prompt Action: Quick treatment increases chances of successful stain removal. [III] Patch Test: Ensures the removal method won't damage the surface. [IV] Appropriate Cleaner: Selects a cleaner that suits the stain and surface. [V] Safe Application: Follows instructions and safety guidelines for the cleaner. [VI] Thorough Rinsing: Removes residue to prevent stain re-depositing.*WAEC CATERING CRAFT* *NUMBER SIX* (6a) A - À la carte menu B - Table d’hôte menu (6b) Beverage (Mixed citrus juice) (6c) Starters/Appetizers (6d) (PICK ANY TWO) (i) Each item is priced separately. (ii) It offers a wide variety of individual dishes to choose from. (iii) Customers have the freedom to choose each dish separately. (iv) Food is usually freshly prepared to order. (v) It often takes more time to serve since meals are cooked on request. (vi) It tends to be more expensive than other types of menus due to individual pricing and preparation.

12 Supervision Report Forms are provided separately, on which you are required to: (a) supply detailed information about the equipment where necessary: (b) report on any particular difficulties experienced by any candidate, especially if the Examiner would be unable to discover these from the written answers; (c) report on any help given to any candidate under the regulations explained in 10; (d) report on any damage to equipment (see 8). 13 The candidates should be requested not to write out any detailed description of their computer work, but you or the person responsible are requested to give on the Report Form a brief description of the equipment supplied, mentioning any points which are likely to be of importance to the Examiner in marking the answers. 14 The Report Form should be signed by the Supervisor and by the person responsible for preparing the equipment.

*Here are the words from the images* 1 Great care should be taken to ensure that the information given below does not reach the candidates either directly or indirectly before the examination. (a) The timetable allows for the examination to be taken in two sets. Where a school is presenting candidates for the second set, the supervisor must ensure that the work from the first set is permanently deleted from the hard drive including the recycle bin. (b) Additional 5 minutes should be given to candidates at the end of the examination to print out their finished/unfinished solutions. (c) Invigilators should pick up candidates' hard copies from the printers and handover to the candidates to avoid overcrowding around the printer. (d) Candidates are to submit their printouts to the supervisor themselves. (e) The candidate's printout should be signed by the supervisor. (f) Schools should ensure that no candidate brings in any storage media (e.g. flash drive, compact disk, etc) into the examination hall. Turn over 2 The number of computers provided for the examination should be at least half the number of candidates who entered for the examination. For instance: a) a school presenting 20 candidates must have at least 10 computers. b) a school presenting 50 candidates must have at least 25 computers. 3 The computers should be connected to a local area network. 4 One high performance printer should be connected to at most 10 computers. (i.e. ratio of printer to computers is 1:10). 5 The Operating System for the computers should be Windows 7 or higher version. 6 The following application packages should be installed on each computer: a) MS Word 2007 or higher; b) MS Excel 2007 or higher; c) MS Access 2007 or higher; d) MS PowerPoint 2007 or higher. e) CorelDraw. 7 Schools are encouraged to provide additional PCs on standby in case of equipment failure. 8 If a candidate damages any of the equipment, the matter should be reported and a note made on the Report form. 9 The purpose of the practical computer studies test is to find out whether candidates can solve simple problems of the type described. The Examiner is aware that a candidate may find it very hard to make rapid progress when using equipment to which he/she is unaccustomed, or when under examination conditions. If the Examiner is unable to discover from the written answers whether a candidate has been prevented from demonstrating his/her competence by this, he/she should refer to any notes made on the Report form. For this reason, you should be ready to provide alternative computers should one fail during the test, and you should also allow the Computer Studies teacher in your school or another person to attend to minor difficulties. 10 The following regulations must be strictly adhered to: (a) The test may be administered to candidates on a whole. (b) A candidate who is unable to proceed and requests assistance must come up to you and state his/her difficulty. The candidate should be told that the Examiner will be informed of any assistance given to him/her. (c) A note must be made, on the Report Form, of any assistance given to any candidate, with the name and index number of the candidate. 11 It is suggested that the following announcement be made to the candidates: "The Examiner does not want you to waste your time through inability to proceed with the practicals. Therefore, any candidate who is unable to proceed and requests assistance should wait for 15 minutes or so, then come to me and ask for help. I shall report to the Examiner any help given in this way, and some allowance may be made for the help received. You may ask me for any additional equipment which you think would improve the accuracy of your work and you should state on your script how you used such equipment.

Computer practical