WAEC UP NEXT 9TH 2025

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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*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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*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

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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.

🔥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..

*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.

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*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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(3a)
A balance sheet is a fundamental financial statement that provides a snapshot of an enterprise's financial position at a specific point in time.

(3b)
(i)Dual Aspect
(ii)Snapshot in Time
(iii)Classification

(3c)
(i) Bought goods by cheque: This transaction decreases the bank balance (asset) and increases inventory (asset), maintaining the balance.
(ii) Paid creditors by cheque: Reduces both the bank balance (asset) and accounts payable (liability), reflecting a decrease in both assets and liabilities.
(iii) Additional capital introduced by the owner: Increases the bank balance (asset) and owners' equity, enhancing the financial position.
(iv) Bought motor vehicle on credit: Increases both non-current assets (motor vehicle) and liabilities (accounts payable), maintaining the balance.
(v) Owners withdrew money from the business: Decreases the bank balance (asset) and owners' equity, reflecting a reduction in financial resources.


(4a)
Depreciation is a critical accounting concept reflecting the gradual reduction in the value of a tangible fixed asset over its useful life.

(4b)
(i)Physical Wear and Tear: Regular use leads to physical deterioration, diminishing the asset's efficiency and value.
(ii)Obsolescence: Technological advancements can render an asset outdated, reducing its market value.
(iii)Legal or Contractual Limits: Certain assets have legal or contractual usage limits, leading to depreciation as these limits approach.
(iv)Time Passage: Simply the passage of time can depreciate certain assets, even with minimal active use.

(4c)
Scrap Value: The residual value of an asset at the end of its useful life, representing the expected recovery value upon disposal. WHILE Estimated Useful Life: The anticipated duration over which an asset is expected to be economically productive for the enterprise. Understanding these concepts and their implications is essential for effective financial management and strategic planning within any business enterprise.

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*WAEC BOOKKEEPING*

*NUMBER TWO*

(2a)
(PICK TWO ONLY)
(i) Control over petty expenses: The imprest system ensures that petty cash is spent only for authorized minor expenses.
(ii) Easy reimbursement: It simplifies the process of reimbursing petty cash to maintain a fixed balance.
(iii) Prevents misuse of funds: The system helps prevent misuse or misappropriation of petty cash by limiting the amount available.
(iv) Enhances accountability: Each disbursement is recorded and backed by a receipt, making the custodian accountable.
(v) Facilitates proper record-keeping: The system enables systematic and accurate recording of all minor expenses for future reference.

(2b)
(PICK THREE ONLY)
(i) Cash column records physical cash transactions, while bank column records transactions done through the bank.
(ii) Cash column shows only cash receipts and payments, while bank column shows bank deposits and withdrawals.
(iii) Cash column cannot show overdraft, while bank column can reflect bank overdraft.
(iv) Cash column always has a debit balance, while bank column can have either a debit or credit balance.
(v) Cash column is affected by cash sales or purchases, while bank column is affected by cheque payments or receipts.
(vi) Cash column is used to track petty cash flow, while bank column is used to track bank account activities.
(vii) Errors in the cash column are corrected in the cash book itself, while errors in the bank column may require a bank reconciliation.

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CCP

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,*2025WAEC COSMETOLOGY SOLUTION*


*Number 1*

(i) Identify the implements:

I: Mascara wand

II: Back brush

III: Tweezers

IV: Eyelash curler

V: Pedicure stool with footrest



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*Number 1 ii*
(ii) State one use of each:

I (Mascara wand): Used for applying mascara to the eyelashes.

II (Back brush): Used for scrubbing or cleaning the back during bathing.

III (Tweezers): Used for plucking or shaping eyebrows and removing unwanted hair.

IV (Eyelash curler): Used to curl the eyelashes, making the eyes appear more open.

V (Pedicure stool with footrest): Used by a cosmetologist to sit comfortably while giving a pedicure, with the client’s foot resting on the footrests

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