PLS IF YOU HAVE YOUR FRIENDS DOING WAEC AND NECO 2025 SHOULD BE ADDED TO THIS CHANNEL
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https://t.me/ExamkeyNet
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https://t.me/ExamkeyNet
Pls let's power share the links 🤲☝️🙏.
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
Pls let's power share the links 🤲☝️🙏.
💯1
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.
Join channel for more👇
https://t.me/ExamkeyNet
❤5👍4
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
Pls let's power share the links 🤲☝️🙏.
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
Pls let's power share the links 🤲☝️🙏.
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
👍3🔥2❤1🤝1
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.
👍6
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
👍8❤2
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
👍9🤝2❤1
👍12
*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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👍3
*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.
Join channel for more👇
https://t.me/ExamkeyNet
👍4
*WAEC CATERING PRACTICAL*
*NUMBER ONE*
(1a)
(PICK THREE ONLY)
(i) Milk
(ii) Ice cream
(iii) Sugar
(iv) Flavoring syrup
(v) Ice cubes or crushed ice
(vi) Whipped cream
(1b)
(PICK FIVE ONLY)
(i) Coffee press or French press
(ii) Coffee grinder
(iii) Coffee pot or thermal carafe
(iv) Milk frother or steaming wand
(v) Coffee cups or mugs
(vi) Sugar bowl
(vii) Creamer jug
(viii) Tray for carrying service items
(ix) Teaspoon or stirrer
(x) Napkins or serviettes
Join channel for more👇
https://t.me/ExamkeyNet
*NUMBER ONE*
(1a)
(PICK THREE ONLY)
(i) Milk
(ii) Ice cream
(iii) Sugar
(iv) Flavoring syrup
(v) Ice cubes or crushed ice
(vi) Whipped cream
(1b)
(PICK FIVE ONLY)
(i) Coffee press or French press
(ii) Coffee grinder
(iii) Coffee pot or thermal carafe
(iv) Milk frother or steaming wand
(v) Coffee cups or mugs
(vi) Sugar bowl
(vii) Creamer jug
(viii) Tray for carrying service items
(ix) Teaspoon or stirrer
(x) Napkins or serviettes
Join channel for more👇
https://t.me/ExamkeyNet
👍9
BOOK KEEPING #1000
Payment is Done below 👇👇👇
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
Payment is Done below 👇👇👇
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
👍5
🔥2025 UTME RESULTS ARE OUT!
You can now check your score - every candidate is eligible, regardless of age. How to Check:
1. Using the phone number you registered with, text UTMERESULT to 55019 or 66019.
2. A service fee of ₦50 will be deducted automatically - please ensure your airtime balance covers this.
Good luck, and congratulations y’all..
You can now check your score - every candidate is eligible, regardless of age. How to Check:
1. Using the phone number you registered with, text UTMERESULT to 55019 or 66019.
2. A service fee of ₦50 will be deducted automatically - please ensure your airtime balance covers this.
Good luck, and congratulations y’all..
👍10
❤5❤🔥1👍1
*WAEC BOOKKEEPING*
*NUMBER ONE*
(1a)
(PICK FOUR ONLY)
(i) Cash book
(ii) Sales day book
(iii) Purchases day book
(iv) General ledger
(v) Debtors ledger
(vi) Creditors ledger
(vii) Journal proper
(viii) Petty cash book
(1b)
(PICK THREE ONLY)
(i) Accurate record keeping: Mr. Adamu would ensure all financial transactions are properly recorded and maintained.
(ii) Financial planning and control: With accurate records, the business can plan and control its finances effectively.
(iii) Preparation of financial statements: He would help in preparing profit and loss accounts and balance sheets.
(iv) Compliance with regulations: Proper bookkeeping ensures the business complies with tax and legal requirements.
(v) Detection and prevention of fraud: Regular and accurate record-keeping can help detect and prevent financial irregularities.
(vi) Informed decision-making: Reliable financial data provided by Mr. Adamu would aid in making sound business decisions.
Join channel for more👇
https://t.me/ExamkeyNet
*NUMBER ONE*
(1a)
(PICK FOUR ONLY)
(i) Cash book
(ii) Sales day book
(iii) Purchases day book
(iv) General ledger
(v) Debtors ledger
(vi) Creditors ledger
(vii) Journal proper
(viii) Petty cash book
(1b)
(PICK THREE ONLY)
(i) Accurate record keeping: Mr. Adamu would ensure all financial transactions are properly recorded and maintained.
(ii) Financial planning and control: With accurate records, the business can plan and control its finances effectively.
(iii) Preparation of financial statements: He would help in preparing profit and loss accounts and balance sheets.
(iv) Compliance with regulations: Proper bookkeeping ensures the business complies with tax and legal requirements.
(v) Detection and prevention of fraud: Regular and accurate record-keeping can help detect and prevent financial irregularities.
(vi) Informed decision-making: Reliable financial data provided by Mr. Adamu would aid in making sound business decisions.
Join channel for more👇
https://t.me/ExamkeyNet
👍3
*WAEC BOOKKEEPING*
*NUMBER FOUR*
(4a)
Depreciation is the gradual reduction in the value of a fixed asset over time due to wear and tear, usage, obsolescence, or passage of time. It represents the cost of using the asset and is recorded as an expense in the financial statements.
(4b)
(PICK ANY FOUR)
(i) Wear and Tear: Physical deterioration due to regular usage.
(ii) Passage of Time: Even without use, some assets lose value over time.
(iii) Obsolescence: Assets become outdated due to technological advancements.
(iv) Exhaustion: In the case of natural resources, depletion causes depreciation.
(v) Accidents or Damages: Unexpected events can reduce an asset’s value.
(vi) Lack of Maintenance: Poor upkeep can accelerate depreciation.
(vii) Legal or Regulatory Changes: New laws may reduce the usability or value of an asset.
(4c)
Scrap value is the estimated amount that a fixed asset can be sold for at the end of its useful life. It represents the residual value after the asset is no longer useful for operations.
*WHILE*
Estimated useful life of a fixed cost , on the other hand, is the expected time period during which the asset will be actively used in the business to generate income.
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*NUMBER FOUR*
(4a)
Depreciation is the gradual reduction in the value of a fixed asset over time due to wear and tear, usage, obsolescence, or passage of time. It represents the cost of using the asset and is recorded as an expense in the financial statements.
(4b)
(PICK ANY FOUR)
(i) Wear and Tear: Physical deterioration due to regular usage.
(ii) Passage of Time: Even without use, some assets lose value over time.
(iii) Obsolescence: Assets become outdated due to technological advancements.
(iv) Exhaustion: In the case of natural resources, depletion causes depreciation.
(v) Accidents or Damages: Unexpected events can reduce an asset’s value.
(vi) Lack of Maintenance: Poor upkeep can accelerate depreciation.
(vii) Legal or Regulatory Changes: New laws may reduce the usability or value of an asset.
(4c)
Scrap value is the estimated amount that a fixed asset can be sold for at the end of its useful life. It represents the residual value after the asset is no longer useful for operations.
*WHILE*
Estimated useful life of a fixed cost , on the other hand, is the expected time period during which the asset will be actively used in the business to generate income.
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👍3