*ANIMAL HUSBANDRY PRACTICAL*
(2ai)
(PICK ANY TWO)
(i) Temporary storage of food
(ii) Softening of food before digestion
(iii) Regulation of food passage to the gizzard
(iv) Initial microbial fermentation of food (in some birds)
(2aii)
(PICK ANY FOUR)
(i) Chicken
(ii) Duck
(iii) Turkey
(iv) Pigeon
(v) Guinea fowl
(vi) Quail
(2bi)
(PICK ANY FIVE)
(i) Detoxification of harmful substances
(ii) Metabolism of carbohydrates, fats, and proteins
(iii) Storage of glycogen, vitamins, and minerals
(iv) Production of bile for digestion
(v) Breakdown of red blood cells
(vi) Regulation of blood composition
(vii) Synthesis of blood clotting factors
(2bii)
(PICK ANY TWO)
(i) Liver fluke
(ii) Tapeworm larvae
(iii) Roundworms
(iv) Coccidia
(2c)
(PICK ANY TWO)
(i) Protection of the foot
(ii) Support of body weight
(iii) Aid in locomotion and movement
(iv) Absorption of shock while walking or running
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(2ai)
(PICK ANY TWO)
(i) Temporary storage of food
(ii) Softening of food before digestion
(iii) Regulation of food passage to the gizzard
(iv) Initial microbial fermentation of food (in some birds)
(2aii)
(PICK ANY FOUR)
(i) Chicken
(ii) Duck
(iii) Turkey
(iv) Pigeon
(v) Guinea fowl
(vi) Quail
(2bi)
(PICK ANY FIVE)
(i) Detoxification of harmful substances
(ii) Metabolism of carbohydrates, fats, and proteins
(iii) Storage of glycogen, vitamins, and minerals
(iv) Production of bile for digestion
(v) Breakdown of red blood cells
(vi) Regulation of blood composition
(vii) Synthesis of blood clotting factors
(2bii)
(PICK ANY TWO)
(i) Liver fluke
(ii) Tapeworm larvae
(iii) Roundworms
(iv) Coccidia
(2c)
(PICK ANY TWO)
(i) Protection of the foot
(ii) Support of body weight
(iii) Aid in locomotion and movement
(iv) Absorption of shock while walking or running
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(4a)
(i)Cows
(ii)Goats
(iii)Sheep
(4bi)
(i)Hand milking: Manual milking using hands.
(ii)Machine milking: Using milking machines
(4bii)
(i)Preparation: Clean and sanitize the udder and teats.
(ii)Stimulation: Massage the udder to stimulate milk letdown.
(iii)Milking: Gently grasp the teat and milk into a clean container.
(iv)Filtering: Filter the milk to remove any debris or bacteria.
(4ci)
(i)Protein
(4cii)
(i)Toxic compounds: Fresh leucaena contains toxic compounds like mimosine, which can be harmful to livestock.
(ii)Digestive issues: Fresh leucaena can cause digestive issues in some animals, such as bloating or diarrhea.
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(i)Cows
(ii)Goats
(iii)Sheep
(4bi)
(i)Hand milking: Manual milking using hands.
(ii)Machine milking: Using milking machines
(4bii)
(i)Preparation: Clean and sanitize the udder and teats.
(ii)Stimulation: Massage the udder to stimulate milk letdown.
(iii)Milking: Gently grasp the teat and milk into a clean container.
(iv)Filtering: Filter the milk to remove any debris or bacteria.
(4ci)
(i)Protein
(4cii)
(i)Toxic compounds: Fresh leucaena contains toxic compounds like mimosine, which can be harmful to livestock.
(ii)Digestive issues: Fresh leucaena can cause digestive issues in some animals, such as bloating or diarrhea.
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Fisheries Pract-by examkey
(1ai)
SPECIMEN A:
(PICK ONE ONLY)
(i) To measure water temperature in fish ponds.
(ii) To monitor temperature changes that affect fish metabolism.
(iii) To ensure optimal conditions for breeding and hatching.
(iv) To assess the suitability of water temperature before introducing new fish stock.
(v) To prevent diseases caused by extreme temperatures.
SPECIMEN B:
(PICK ONE ONLY)
(i) To increase the oxygen content in fish ponds.
(ii) To improve water circulation.
(iii) To prevent fish mortality due to low oxygen levels.
(iv) To reduce toxic gas buildup.
(v) To support aerobic microbial activity beneficial to fish health.
(1aii)
25°C to 30°C
(1aiii)
(PICK TWO ONLY)
(i) Paddle wheel aerator
(ii) Air pump with diffuser stones
(iii) Water fountain or sprayer
(iv) Submersible pump for water circulation
(v) Wind-powered aerator
(1bi)
(PICK TWO ONLY)
(i) Easy to store and handle
(ii) Provides balanced nutrients for fish growth
(iii) Reduces feed wastage
(iv) Enhances fast and healthy fish growth
(v) Can be customized for different fish species and growth stages
(1bii)
(PICK SIX ONLY)
(i) Fish meal
(ii) Ground maize
(iii) Soybean meal
(iv) Bone meal
(v) Blood meal
(vi) Wheat bran
(vii) Palm kernel cake
(viii) Vitamin and mineral premix
(1c)
(PICK TWO ONLY)
(i) Used for removing dirty water from a fish tank or pond.
(ii) Used for transferring water from one container to another.
(iii) Used for cleaning fish tanks without disturbing the fish.
(iv) Used for removing waste and debris from the bottom of tanks.
(v) Used for maintaining proper hygiene and water quality in aquaculture systems.
(2a)
(PICK ANY TWO)
(i) To protect the hands from injuries or cuts during handling of fish or equipment.
(ii) To prevent contamination and ensure hygienic handling of fish.
(iii) To protect against infections from handling sick or dead fish.
(iv) To provide insulation when working in cold water conditions.
(2b)
Specimen F: Knife:
(PICK ANY FOUR)
(i) Cutting fish during processing.
(ii) Gutting and cleaning fish.
(iii) Slicing feed ingredients like vegetables or meat.
(iv) Removing scales or fins from fish.
(v) Killing fish humanely before processing.
(vi) Preparing bait for fishing.
Specimen H: Polyethene:
(PICK ANY FOUR)
(i) Packaging fish and fish products.
(ii) Covering tanks or containers to prevent contamination.
(iii) Storing fish feed or water samples.
(iv) Lining ponds to prevent seepage.
(v) Wrapping fish for transportation.
(vi) Serving as a temporary cover during rainy conditions.
(2c)
(PICK ANY THREE)
(i) As a treatment to eliminate external parasites from fish.
(ii) For preserving fish during processing by salting.
(iii) To maintain osmotic balance in fish tanks.
(iv) To disinfect fishing equipment.
(v) In making brine solutions for smoked or dried fish.
(2d)
(PICK ANY TWO)
(i) Causes environmental pollution if not properly disposed of.
(ii) Harmful to aquatic life when it enters water bodies.
(iii) Can clog water drainage systems in fish farms.
(iv) Non-biodegradable nature leads to long-term waste accumulation.
(4a)
Specimen N: Smoked sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish.
(4b)
Specimen N: Smoked Sardinella: Smoking
Specimen P: Salted Dried Fish: Salting and drying
Specimen Q: Fermented Catfish: Fermentation
(4c)
Specimen N: Smoked Sardinella
(i)Preparation: Cleaning, degutting, and washing the fish.
(ii)Salting: Applying salt or seasoning to enhance flavor and preservation.
Specimen P: Salted Dried Fish
(i)Salting: Applying salt to the fish to draw out moisture and prevent bacterial growth.
(ii)Drying: Allowing the fish to dry completely, either through air drying or using a controlled environment.
Specimen Q: Fermented Catfish
(i)Preparation: Cleaning and preparing the fish for fermentation.
(ii)Fermentation: Allowing the fish to ferment, either naturally or with the addition of microorganisms, to break down the proteins and fats.
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(1ai)
SPECIMEN A:
(PICK ONE ONLY)
(i) To measure water temperature in fish ponds.
(ii) To monitor temperature changes that affect fish metabolism.
(iii) To ensure optimal conditions for breeding and hatching.
(iv) To assess the suitability of water temperature before introducing new fish stock.
(v) To prevent diseases caused by extreme temperatures.
SPECIMEN B:
(PICK ONE ONLY)
(i) To increase the oxygen content in fish ponds.
(ii) To improve water circulation.
(iii) To prevent fish mortality due to low oxygen levels.
(iv) To reduce toxic gas buildup.
(v) To support aerobic microbial activity beneficial to fish health.
(1aii)
25°C to 30°C
(1aiii)
(PICK TWO ONLY)
(i) Paddle wheel aerator
(ii) Air pump with diffuser stones
(iii) Water fountain or sprayer
(iv) Submersible pump for water circulation
(v) Wind-powered aerator
(1bi)
(PICK TWO ONLY)
(i) Easy to store and handle
(ii) Provides balanced nutrients for fish growth
(iii) Reduces feed wastage
(iv) Enhances fast and healthy fish growth
(v) Can be customized for different fish species and growth stages
(1bii)
(PICK SIX ONLY)
(i) Fish meal
(ii) Ground maize
(iii) Soybean meal
(iv) Bone meal
(v) Blood meal
(vi) Wheat bran
(vii) Palm kernel cake
(viii) Vitamin and mineral premix
(1c)
(PICK TWO ONLY)
(i) Used for removing dirty water from a fish tank or pond.
(ii) Used for transferring water from one container to another.
(iii) Used for cleaning fish tanks without disturbing the fish.
(iv) Used for removing waste and debris from the bottom of tanks.
(v) Used for maintaining proper hygiene and water quality in aquaculture systems.
(2a)
(PICK ANY TWO)
(i) To protect the hands from injuries or cuts during handling of fish or equipment.
(ii) To prevent contamination and ensure hygienic handling of fish.
(iii) To protect against infections from handling sick or dead fish.
(iv) To provide insulation when working in cold water conditions.
(2b)
Specimen F: Knife:
(PICK ANY FOUR)
(i) Cutting fish during processing.
(ii) Gutting and cleaning fish.
(iii) Slicing feed ingredients like vegetables or meat.
(iv) Removing scales or fins from fish.
(v) Killing fish humanely before processing.
(vi) Preparing bait for fishing.
Specimen H: Polyethene:
(PICK ANY FOUR)
(i) Packaging fish and fish products.
(ii) Covering tanks or containers to prevent contamination.
(iii) Storing fish feed or water samples.
(iv) Lining ponds to prevent seepage.
(v) Wrapping fish for transportation.
(vi) Serving as a temporary cover during rainy conditions.
(2c)
(PICK ANY THREE)
(i) As a treatment to eliminate external parasites from fish.
(ii) For preserving fish during processing by salting.
(iii) To maintain osmotic balance in fish tanks.
(iv) To disinfect fishing equipment.
(v) In making brine solutions for smoked or dried fish.
(2d)
(PICK ANY TWO)
(i) Causes environmental pollution if not properly disposed of.
(ii) Harmful to aquatic life when it enters water bodies.
(iii) Can clog water drainage systems in fish farms.
(iv) Non-biodegradable nature leads to long-term waste accumulation.
(4a)
Specimen N: Smoked sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish.
(4b)
Specimen N: Smoked Sardinella: Smoking
Specimen P: Salted Dried Fish: Salting and drying
Specimen Q: Fermented Catfish: Fermentation
(4c)
Specimen N: Smoked Sardinella
(i)Preparation: Cleaning, degutting, and washing the fish.
(ii)Salting: Applying salt or seasoning to enhance flavor and preservation.
Specimen P: Salted Dried Fish
(i)Salting: Applying salt to the fish to draw out moisture and prevent bacterial growth.
(ii)Drying: Allowing the fish to dry completely, either through air drying or using a controlled environment.
Specimen Q: Fermented Catfish
(i)Preparation: Cleaning and preparing the fish for fermentation.
(ii)Fermentation: Allowing the fish to ferment, either naturally or with the addition of microorganisms, to break down the proteins and fats.
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NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇
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https://t.me/ExamkeyNet
Join channel for more👇
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WAEC FISHERIES PRACTICAL
NUMBER THREE
(3ai)
SPECIMEN J:
(PICK TWO ONLY)
(i) Cod
(ii) Salmon
(iii) Mackerel
(iv) Sardine
(v) Herring
(3aii)
SPECIMEN K:
(PICK TWO ONLY)
(i) Tilapia
(ii) Catfish
(iii) Carp
(iv) Salmon
(v) Snapper
(3b)
SPECIMEN J:
(PICK TWO ONLY)
(i) Used as a dietary supplement rich in omega-3 fatty acids
(ii) Used in aquaculture feed formulation
(iii) Used for enhancing fish growth and reproduction
(iv) Used in fish vaccine formulation
(v) Used in cosmetics and pharmaceutical industries
SPECIMEN K:
(PICK TWO ONLY)
(i) Used in production of collagen
(ii) Used in making fish leather for fashion items
(iii) Used in cosmetics
(iv) Used for jewelry or decorative items
(v) Used in scientific research for age and growth studies of fish
(3c)
(PICK TWO ONLY)
(i) Used in the production of fish meal
(ii) Used as a source of calcium and phosphorus in animal feed
(iii) Used in making fish bone powder for dietary supplements
(iv) Used in fertilizer production
0#9#0#7#6#5#4#1#1#6#5
(v) Used in handicrafts or ornaments
(3di)
(PICK THREE ONLY)
(i) Salmon
(ii) Tilapia
(iii) Catfish
(iv) Trout
(v) Carp
(3dii)
(i) Indicates poor egg quality or spoilage
(ii) May signal fungal or bacterial infection
(iii) Leads to reduced hatchability
(iv) Increases mortality of developing embryos
(v) May contaminate surrounding healthy eggs if not removed.
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NUMBER THREE
(3ai)
SPECIMEN J:
(PICK TWO ONLY)
(i) Cod
(ii) Salmon
(iii) Mackerel
(iv) Sardine
(v) Herring
(3aii)
SPECIMEN K:
(PICK TWO ONLY)
(i) Tilapia
(ii) Catfish
(iii) Carp
(iv) Salmon
(v) Snapper
(3b)
SPECIMEN J:
(PICK TWO ONLY)
(i) Used as a dietary supplement rich in omega-3 fatty acids
(ii) Used in aquaculture feed formulation
(iii) Used for enhancing fish growth and reproduction
(iv) Used in fish vaccine formulation
(v) Used in cosmetics and pharmaceutical industries
SPECIMEN K:
(PICK TWO ONLY)
(i) Used in production of collagen
(ii) Used in making fish leather for fashion items
(iii) Used in cosmetics
(iv) Used for jewelry or decorative items
(v) Used in scientific research for age and growth studies of fish
(3c)
(PICK TWO ONLY)
(i) Used in the production of fish meal
(ii) Used as a source of calcium and phosphorus in animal feed
(iii) Used in making fish bone powder for dietary supplements
(iv) Used in fertilizer production
0#9#0#7#6#5#4#1#1#6#5
(v) Used in handicrafts or ornaments
(3di)
(PICK THREE ONLY)
(i) Salmon
(ii) Tilapia
(iii) Catfish
(iv) Trout
(v) Carp
(3dii)
(i) Indicates poor egg quality or spoilage
(ii) May signal fungal or bacterial infection
(iii) Leads to reduced hatchability
(iv) Increases mortality of developing embryos
(v) May contaminate surrounding healthy eggs if not removed.
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NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇
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https://t.me/ExamkeyNet
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https://t.me/ExamkeyNet
Join channel for more👇
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WAEC UP NEXT 9TH 2025
BOOK KEEPING #1000
CATERING CRAFT PRACT. #700
QUESTIONS AND ANSWERS
AVAILABLE BY 11PM TONIGHT
WHATSAPP 09056863938 ONLY
BOOK KEEPING #1000
CATERING CRAFT PRACT. #700
QUESTIONS AND ANSWERS
AVAILABLE BY 11PM TONIGHT
WHATSAPP 09056863938 ONLY
WAEC 2025 MIDNIGHT QUESTION AND ANSWER PAYMENTS!!!.
ALL SUBJECTS(COURSES)+PRACTICAL : ₦14,000
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.
ALL SUBJECTS(COURSES)+PRACTICAL : ₦14,000
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.
WAEC UP NEXT 9TH 2025
BOOK KEEPING #1000
CATERING CRAFT PRACT. #700
QUESTIONS AND ANSWERS
AVAILABLE BY 11PM TONIGHT
WHATSAPP 09056863938 ONLY
BOOK KEEPING #1000
CATERING CRAFT PRACT. #700
QUESTIONS AND ANSWERS
AVAILABLE BY 11PM TONIGHT
WHATSAPP 09056863938 ONLY
WAEC UP NEXT 9TH 2025
BOOK KEEPING #1000
CATERING CRAFT PRACT. #700
QUESTIONS AND ANSWERS
AVAILABLE BY 11PM TONIGHT
WHATSAPP 09056863938 ONLY
BOOK KEEPING #1000
CATERING CRAFT PRACT. #700
QUESTIONS AND ANSWERS
AVAILABLE BY 11PM TONIGHT
WHATSAPP 09056863938 ONLY
*WAEC CATERING PRACTICAL*
*NUMBER TWO*
(2a)
(PICK THREE ONLY)
(i) Baking
(ii) Roasting
(iii) Grilling
(iv) Sautéing
(v) Pan-frying
(vi) Deep-frying
(2b)
(PICK FIVE ONLY)
(i) Using a steaming basket over boiling water
(ii) Covering the pot to trap steam
(iii) Placing food in a single layer for even cooking
(iv) Using parchment paper or banana leaves to wrap food
(v) Infusing herbs or aromatics in the water for flavor
(vi) Preheating the steamer before adding food
(vii) Ensuring there’s enough water to prevent drying out
(viii) Avoiding overcrowding in the steamer
(ix) Monitoring steam time closely to prevent overcooking
(x) Using a bamboo steamer or electric steamer as appropriate.
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*NUMBER TWO*
(2a)
(PICK THREE ONLY)
(i) Baking
(ii) Roasting
(iii) Grilling
(iv) Sautéing
(v) Pan-frying
(vi) Deep-frying
(2b)
(PICK FIVE ONLY)
(i) Using a steaming basket over boiling water
(ii) Covering the pot to trap steam
(iii) Placing food in a single layer for even cooking
(iv) Using parchment paper or banana leaves to wrap food
(v) Infusing herbs or aromatics in the water for flavor
(vi) Preheating the steamer before adding food
(vii) Ensuring there’s enough water to prevent drying out
(viii) Avoiding overcrowding in the steamer
(ix) Monitoring steam time closely to prevent overcooking
(x) Using a bamboo steamer or electric steamer as appropriate.
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*Catering*
(5a)
I: Chef's jacket (or coat)
II: Chef's hat (or toque)
(5b)
White
(5c)
(i)White is chosen because it reflects heat, keeping the chef cooler in a hot kitchen environment and also shows cleanliness and hygiene, as stains are easily noticeable.
(5c)
I: Chef's Jacket;
(i)Protection: The thick fabric provides protection against heat, spills, and splashes in the kitchen.
(ii)Professional Appearance: It gives chefs a professional look and is often part of a uniform that signifies authority and expertise.
II: Chef's Hat
(i)Hygiene: Helps keep hair out of the food, maintaining cleanliness and preventing contamination.
(ii)Professionalism and Rank: Traditionally used to signify a chef’s experience and rank in the kitchen hierarchy.
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(5a)
I: Chef's jacket (or coat)
II: Chef's hat (or toque)
(5b)
White
(5c)
(i)White is chosen because it reflects heat, keeping the chef cooler in a hot kitchen environment and also shows cleanliness and hygiene, as stains are easily noticeable.
(5c)
I: Chef's Jacket;
(i)Protection: The thick fabric provides protection against heat, spills, and splashes in the kitchen.
(ii)Professional Appearance: It gives chefs a professional look and is often part of a uniform that signifies authority and expertise.
II: Chef's Hat
(i)Hygiene: Helps keep hair out of the food, maintaining cleanliness and preventing contamination.
(ii)Professionalism and Rank: Traditionally used to signify a chef’s experience and rank in the kitchen hierarchy.
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