WAEC 2025 MIDNIGHT QUESTION AND ANSWER  PAYMENTS!!!.

ALL SUBJECTS(COURSES)+PRACTICAL : ₦15,000


ALL SCIENCE SUBJECTS : ₦8,000


ALL ART SUBJECTS : ₦7,000


ALL COMMERCIAL SUBJECTS : ₦ 7,000


PAY INTO THE ACCOUNT BELOW
ACCOUNT NO:9056863938
ACCOUNT NAME: BLESSING
BANK: PALM PAY / OPAY BANK
Pls drop payment proves after payment done


WHATSAPP EXAMKEY 09056863938 ONLY FOR YOUR PAYMENT!!!.

TEXT ME NOW ON WHATSAPP👇
http://wa.me/+2349056863938
http://wa.me/+2349056863938
http://wa.me/+2349056863938.

PLS IF YOU HAVE YOUR FRIENDS DOING WAEC AND NECO 2025 SHOULD BE ADDED TO THIS CHANNEL
NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇

https://t.me/ExamkeyNet

https://t.me/ExamkeyNet

Join channel for more👇
https://t.me/ExamkeyNet

*WAEC 2025 COMPUTER PRACTICAL SPECIMEN*


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.

Join channel for more👇
https://t.me/ExamkeyNet

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.

Join channel for more👇
https://t.me/ExamkeyNet

WAEC UP NEXT
👇👇👇
===========================

Friday, 2nd May 2025

Catering Craft Practice 2 (Essay)
09:30am - 10:20am

Catering Craft Practice 1 (Objective)
10:20am - 11:00am

Health Education /Health Science 3 (Alternative to Practical Work)
03:30pm - 05:15am

NO GO GET SCAMMED

TO GET IT NOW

#1000 EACH SUBJECTS

WHATSAPP 09056863938 ONLY

===========================
*QUESTIONS AND ANSWERS WE AVAILABLE SOON, CHECK VIP GROUP*✓✓

Payment is Done below 👇👇👇
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao

Pls drop payment proof after payment is done.

PLS IF YOU HAVE YOUR FRIENDS DOING WAEC AND NECO 2025 SHOULD BE ADDED TO THIS CHANNEL
NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇

https://t.me/ExamkeyNet

https://t.me/ExamkeyNet

Join channel for more👇
https://t.me/ExamkeyNet

Join channel for more👇
https://t.me/ExamkeyNet

3(a)
1. Pasteurized milk
2. Homogenized milk
3. UHT (Ultra-High Temperature) milk
4. Evaporated milk

3. (b) Give the meaning of the following terms in milk preservation process:

(i) Homogenization:
A mechanical process that breaks down fat molecules in milk so they stay integrated rather than separating as cream.

(ii) Pasteurization:
The process of heating milk to a specific temperature for a set period of time to kill harmful bacteria without affecting the nutritional value.

Each worth 2 marks


---

4. (a) Indicate the accompaniments used when serving the following dishes:

I. Pork roast – Apple sauce
II. White bait – Lemon wedges or tartar sauce
III. Hot fish dish without a sauce – Lemon butter or parsley
IV. Venison – Redcurrant jelly or cranberry sauce

Total: 4 marks


---

4. (b) Mention **three groups of service methods:

1. Table service


2. Self-service (e.g., buffet)


3. Tray service



Total: 3 marks


---

4. (c) Give the name of a cold sauce made from mixing oil, vinegar and a selection of seasonings:

Vinaigrette


Join channel for more👇
https://t.me/ExamkeyNet

*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

Join channel for more👇
https://t.me/ExamkeyNet

(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.

Join channel for more👇
https://t.me/ExamkeyNet

(1a)
(i)Raw meat - Red
(ii)Raw fish - Blue
(iii)Cooked meat - Brown
(iv)Salad and fruits - Green
(v)Vegetables - Yellow
(vi)Bakery and dairy - White

(1b)
(i)Prevent Cross-Contamination: By using different colored boards for different types of food (e.g., raw meat, vegetables, cooked food).

(ii)Improve Kitchen Efficiency: It provides a quick and easy way for kitchen staff to identify the correct board to use, reducing confusion and streamlining food preparation processes.

Join channel for more👇
https://t.me/ExamkeyNet

Cccp catering 2025

(1a)
(i)Raw meat - Red
(ii)Raw fish - Blue
(iii)Cooked meat - Brown
(iv)Salad and fruits - Green
(v)Vegetables - Yellow
(vi)Bakery and dairy - White

(1b)
(i)Prevent Cross-Contamination: By using different colored boards for different types of food (e.g., raw meat, vegetables, cooked food).

(ii)Improve Kitchen Efficiency: It provides a quick and easy way for kitchen staff to identify the correct board to use, reducing confusion and streamlining food preparation processes.

(2a)
(PICK ANY FOUR)
(i) Detergents
(ii) Bleach
(iii) Vinegar
(iv) Baking soda
(v) Ammonia solution
(vi) Lemon juice

(2b)
(PICK ANY FOUR)
(i) Type of fabric or material
(ii) Type of stain
(iii) Age of the stain
(iv) Use of appropriate stain remover
(v) Test stain remover on a small area first
(vi) Follow manufacturer’s cleaning instructions
===============

(3a)
(PICK FOUR ONLY)
(i) Whole milk
(ii) Skim milk
(iii) Evaporated milk
(iv) Condensed milk
(v) Powdered milk
(vi) Flavored milk
(vii) Lactose-free milk

(3bi)
Homogenization: This is a process in which milk is mechanically broken down to evenly distribute fat globules, preventing cream from separating.

(3bii)
Pasteurization: It is a heat treatment process that involves heating milk to a specific temperature for a set period to kill harmful bacteria without compromising its quality.
=====================

(4a)
(i) Pork roast: Apple sauce or mustard
(ii) White bait: Lemon wedges and brown bread with butter
(iii) Hot fish dish without a sauce: Parsley butter or lemon juice
(iv) Venison: Redcurrant jelly or game sauce

(4b)
(PICK ANY THREE)
(i) Self-service
(ii) Table service
(iii) Tray service
(iv) Counter service
(v) Specialized service
(vi) Buffet service

(4c)
Vinaigrette
===============

(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
==============


(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.

Join channel for more👇
https://t.me/ExamkeyNet