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B Praak
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  • Wiki > Arts & Entertainment

B Praak Net Worth (2025): Income, Career Journey & Life

  • Bybosky tunez
  • May 14, 2026
Who is B Praak? – Introduction & Quick Overview B Praak net worth has become one of the most…
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Nandita Sinha
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Nandita Sinha Net Worth, Biography, Salary and Success

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  • May 14, 2026
Who is Nandita Sinha Net Worth Complete Profile Overview Nandita Sinha net worth has become one of the most…
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Aadit Palicha
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Aadit Palicha Net Worth 2026: Zepto Founder Biography

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Aadit Palicha Net Worth 2026 – Complete Wealth Overview The rise of Aadit Palicha net worth has become one…
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Kabeer Biswas
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  • Wiki > Business & Tech

Kabeer Biswas Net Worth (2026): Dunzo Founder Story, Career

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Who Is Kabeer Biswas? Kabeer Biswas net worth has become one of the most searched topics in India’s startup…
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Arush Nehra
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Arush Nehra: Age, Biography, Family, Father & IPL Presence

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  • May 14, 2026
Who Is Arush Nehra? Arush Nehra has quickly become a familiar face among cricket fans, especially during the Indian Premier…
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Nupur Sanon Net Worth 2026: Biography, Income & Career
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Nupur Sanon Net Worth 2026: Biography, Income & Career

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Nupur Sanon Net Worth 2026 – Real Value, Growth & Financial Overview Nupur Sanon net worth has become a…
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Anu Maurya Age, Biography, Career, Web Series & Net Worth
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Anu Maurya Age, Biography, Career, Web Series & Net Worth

  • Bybosky tunez
  • May 14, 2026
Who Is Anu Maurya? Introduction & Overview Anu Maurya has become a well-known name in the Indian web series…
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Sreemoyee Chattoraj: Biography, Age, Career & Husband
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Sreemoyee Chattoraj: Biography, Age, Career & Husband

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  • May 14, 2026
Who is Sreemoyee Chattoraj? Sreemoyee Chattoraj is a well-known face in the Bengali television world, admired for her calm…
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Rupali Barua Age, Biography, Lifestyle, Career & Net Worth

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Who Is Rupali Barua? Rupali Barua age is one of the most searched topics among readers who follow celebrity…
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Physics Practical Questions and Answers
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Physics Practical Questions and Answers

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  • May 13, 2026
WAEC 2026 Specimen List Physics and Physics Practical Questions and Answers Time: 1 hour 30 minutesTotal Marks: 50 LIKELY SPECIMEN…
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WAEC 2026 Specimen List for Agricultural Science and Practical Questions and Answers
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WAEC 2026/2027 Specimen List for Agricultural Science and Practical Questions and Answers

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  • May 13, 2026
WAEC 2026 Specimen List for Agricultural Science and Practical Questions and Answers LIKELY FULL SPECIMEN LIST (NIGERIA) A.…
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WAEC 2026/2027 LIVESTOCK FARMING 3 (PRACTICAL)

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  • May 13, 2026
WAEC 2026 LIVESTOCK FARMING 3 (PRACTICAL) Time Allowed: 2 Hours Instructions to Candidates: Answer ALL questions. Identify each…
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WAEC 2026 OBJ questions and answers on Fashion Design & Garment Making paper 1/2 PAPER 1: OBJECTIVE (60 Multiple Choice Questions) Time Allowed: 1 Hour Instructions: Answer ALL questions. Each question carries one mark. Choose the correct option A–D. Do not mark more than one answer per question. disclaimer: This is just a practice and most likely seen question during the exams. use this to practice, while we will upload the real exams questions and answers few hours to the exams QUESTIONS 1–60 1. The basic tool used for taking body measurements is A. French curve B. Measuring tape C. Tailor’s chalk D. Tracing wheel Answer: B 2. The grain line in pattern drafting helps to A. Decorate the fabric B. Strengthen stitches C. Ensure proper drape D. Increase fabric width Answer: C 3. A dart is used to A. Join sleeves B. Create shape C. Finish neckline D. Add decoration Answer: B 4. The seam allowance is A. Decorative stitching B. Extra fabric beyond seam line C. Hem width D. Fold line Answer: B 5. A French seam is best used for A. Thick fabrics B. Transparent fabrics C. Leather D. Denim Answer: B 6. Interfacing is mainly used to A. Add weight B. Strengthen and shape C. Reduce cost D. Lengthen fabric Answer: B 7. The following is a natural fibre A. Polyester B. Rayon C. Cotton D. Nylon Answer: C 8. A bodice block is A. Finished garment B. Basic pattern foundation C. Sleeve pattern D. Skirt hem Answer: B 9. Bias cut fabric is cut at A. 90° B. 45° C. 30° D. 60° Answer: B 10. A thimble is used to A. Cut fabric B. Protect finger C. Mark lines D. Press garment Answer: B 11. A zigzag stitch prevents A. Stretching B. Fraying C. Shrinking D. Wrinkling Answer: B 12. The following is used for transferring pattern markings A. Chalk B. Carbon paper C. Pins D. Needle Answer: B 13. The hem is located at the A. Neckline B. Waistline C. Bottom edge D. Shoulder Answer: C 14. Ease allowance is added for A. Decoration B. Comfort C. Cost D. Colour Answer: B 15. Which stitch is best for permanent seams? A. Basting B. Running C. Backstitch D. Slip stitch Answer: C 16. Pleats are used mainly to A. Shorten garment B. Add fullness C. Reduce width D. Join pieces Answer: B 17. The part of sewing machine that holds thread is A. Needle plate B. Bobbin C. Shuttle D. Presser foot Answer: B 18. A set-in sleeve is attached at the A. Neckline B. Armhole C. Hem D. Waist Answer: B 19. The following is a synthetic fibre A. Wool B. Linen C. Nylon D. Silk Answer: C 20. A pattern notch is used to A. Decorate B. Align pattern pieces C. Cut faster D. Strengthen seam Answer: B 21. Overlocking prevents A. Shrinking B. Fraying C. Stretching D. Fading Answer: B 22. The yoke is part of the A. Sleeve B. Upper garment section C. Hem D. Waistband Answer: B WAEC 2026 OBJ questions and answers on Fashion Design & Garment Making paper 1/2 23. Smocking creates A. Stiffness B. Elastic effect C. Hem D. Dart Answer: B 24. Facing is used to finish A. Waist B. Seam C. Edge D. Pleat Answer: C 25. Pattern grading is A. Cutting fabric B. Increasing/decreasing size C. Sewing seam D. Decorating cloth Answer: B 26. The selvage is A. Decorative edge B. Finished edge of fabric C. Cut line D. Fold Answer: B 27. Tailor’s chalk is used for A. Stitching B. Measuring C. Marking D. Cutting Answer: C 28. The best stitch for temporary joining is A. Back stitch B. Slip stitch C. Basting stitch D. Chain stitch Answer: C 29. A mandarin collar is A. Flat collar B. Stand-up collar C. Sailor collar D. Shawl collar Answer: B 30. Buttonholes are reinforced to prevent A. Stretch B. Tear C. Fade D. Fray Answer: D 31. The presser foot controls A. Stitch length B. Fabric movement C. Thread colour D. Speed Answer: B 32. Draping involves A. Measuring B. Sketching C. Arranging fabric on mannequin D. Cutting paper Answer: C 33. The warp thread runs A. Across fabric B. Lengthwise C. Diagonally D. Circular Answer: B 34. The weft thread runs A. Lengthwise B. Across fabric C. Diagonal D. Vertical Answer: B 35. Shrinkage is prevented by A. Dyeing B. Pre-washing C. Ironing D. Pleating Answer: B 36. A sheath dress is A. Loose B. Fitted C. Flared D. Pleated Answer: B 37. A vent is used to A. Decorate B. Allow movement C. Reduce length D. Strengthen seam Answer: B 38. Bias binding finishes A. Sleeve B. Seam C. Raw edge D. Hem Answer: C 39. A pattern block is A. Decoration B. Foundation pattern C. Hem style D. Stitch type Answer: B 40. The tension regulator controls A. Speed B. Thread tightness C. Stitch length D. Needle size Answer: B 41. Fashion illustration communicates A. Stitch type B. Design idea C. Price D. Brand Answer: B 42. Couture means A. Ready-to-wear B. High fashion custom-made C. Uniform D. Casual wear Answer: B 43. A princess line creates A. Fullness B. Slim fit C. Pleat D. Flare Answer: B 44. A gusset adds A. Decoration B. Comfort and space C. Colour D. Weight Answer: B 45. Seam ripping is done using A. Needle B. Scissors C. Seam ripper D. Knife Answer: C WAEC 2026 OBJ questions and answers on Fashion Design & Garment Making paper 1/2 46. A flat-felled seam is strong and used for A. Lace B. Shirts C. Silk D. Net Answer: B 47. Pressing differs from ironing because it A. Slides iron B. Lifts and presses C. Washes D. Cuts Answer: B 48. A muslin is A. Final fabric B. Test garment C. Decoration D. Lining Answer: B 49. Pattern symbols indicate A. Colour B. Fabric type C. Instructions D. Cost Answer: C 50. The neckline measurement is taken around the A. Shoulder B. Neck base C. Waist D. Bust Answer: B 51. Armhole depth ensures A. Decoration B. Sleeve fit C. Hem style D. Waist shape Answer: B 52. Tucks are similar to A. Pleats B. Darts C. Smocking D. Hem Answer: A 53. A lining is used to A. Shorten B. Strengthen interior C. Reduce cost D. Colour Answer: B 54. Elastic is commonly inserted at A. Neckline B. Waist C. Hem D. Shoulder Answer: B 55. The purpose of grading seam allowance is to A. Reduce bulk B. Decorate C. Lengthen D. Fold Answer: A 56. Fashion merchandising involves A. Sewing B. Selling fashion products C. Cutting D. Designing Answer: B 57. Haute couture garments are A. Mass produced B. Machine made C. Custom made D. Cheap Answer: C 58. A cuff is attached to A. Hem B. Sleeve end C. Waist D. Neck Answer: B 59. Pattern drafting requires A. Guess work B. Accurate measurements C. Decoration D. Colour mixing Answer: B 60. Garment finishing improves A. Weakness B. Appearance and durability C. Shrinkage D. Fraying Answer: B WAEC 2026 OBJ questions and answers on Fashion Design & Garment Making paper 1/2 PAPER 2: ESSAY (Answer ALL 6 Questions) QUESTION 1 Explain five steps involved in pattern drafting. Answer: Taking accurate body measurements Drawing basic block Adding seam allowance Marking notches and grain line Cutting out pattern QUESTION 2 Discuss the properties and uses of natural fibres. Answer: Natural fibres include cotton, wool, silk and linen. They are breathable, absorbent, biodegradable and comfortable. They are used in casual wear, formal garments and upholstery. QUESTION 3 Describe the process of constructing a simple skirt. Answer: Take waist and hip measurements Draft skirt pattern Cut fabric Join side seams Attach waistband Fix zipper Hem QUESTION 4 Explain five types of seams and their uses. Answer: Plain seam – general joining French seam – delicate fabrics Flat-felled seam – durable garments Lapped seam – leather Bound seam – neat finishing QUESTION 5 Discuss factors to consider when selecting fabric. Answer: Occasion Climate Cost Texture Care requirements QUESTION 6 Explain the importance of proper garment finishing. Answer: Enhances appearance Increases durability Prevents fraying Improves customer satisfaction Adds professional quality
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WAEC 2026/2027 OBJ questions and answers on Fashion Design & Garment Making paper 1/2

  • Bybosky tunez
  • May 13, 2026
WAEC 2026 OBJ questions and answers on Fashion Design & Garment Making paper 1/2 PAPER 1: OBJECTIVE (60…
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Srha Asghar Age, Biography, Husband & Dramas
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  • Wiki > Arts & Entertainment

Srha Asghar Age, Biography, Husband & Dramas

  • Bybosky tunez
  • May 13, 2026
Fans across India and Pakistan are actively searching for insights into her life, career, and personality. Srha Asghar has built a strong reputation as a rising star in the drama industry, and her journey feels both inspiring and relatable.
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WAEC 2026 Home Management Essay and Objective Questions and Answers
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WAEC 2026/2027 Home Management Essay and Objective Questions and Answers

  • Bybosky tunez
  • May 13, 2026
WAEC 2026/2027 Home Management Essay and Objective Questions and Answers PAPER 1: OBJECTIVE (Multiple Choice) Time Allowed: 1 HourInstructions…
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WAEC 2026 Digital Technologies Essay and Objective Questions and Answers
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WAEC 2026/2027 Digital Technologies Essay and Objective Questions and Answers

  • Bybosky tunez
  • May 13, 2026
WAEC 2026 Digital Technologies Essay and Objective Questions and Answers PAPER 1 – OBJECTIVE TEST Time Allowed: 1…
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WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 1 – OBJECTIVE TEST Time Allowed: 1 Hour Answer ALL questions. Instructions to Candidates Use HB pencil to shade the correct option on your answer sheet. Each question is followed by four options labelled A–D. Choose the most appropriate answer. All questions carry equal marks. OBJECTIVE QUESTIONS (1–60) 1. Food is primarily required by the body for A. Decoration B. Growth, repair and energy C. Fashion D. Entertainment Answer: B 2. The nutrient responsible for body building is A. Carbohydrate B. Protein C. Fat D. Vitamin Answer: B 3. An example of carbohydrate food is A. Meat B. Beans C. Rice D. Fish Answer: C 4. The main function of vitamins is to A. Supply energy B. Regulate body processes C. Build muscles D. Store fat Answer: B 5. Kwashiorkor is caused by deficiency of A. Fat B. Protein C. Vitamin C D. Iron Answer: B 6. Vitamin C helps to prevent A. Rickets B. Scurvy C. Goitre D. Anaemia Answer: B 7. Iron deficiency leads to A. Obesity B. Anaemia C. Blindness D. Diabetes Answer: B 8. A balanced diet contains A. Only proteins B. All nutrients in correct proportions C. Only carbohydrates D. Only fruits Answer: B 9. Pasteurization is a method of A. Cooking B. Preserving milk C. Frying D. Baking Answer: B 10. The nutrient that provides the highest energy is A. Protein B. Fat C. Vitamin D. Water Answer: B 11. Marasmus is caused by deficiency of A. Carbohydrate and protein B. Vitamin A C. Calcium D. Fat only Answer: A 12. A good source of calcium is A. Milk B. Rice C. Oil D. Sugar Answer: A 13. The process of breaking down food in the body is A. Circulation B. Digestion C. Respiration D. Excretion Answer: B 14. The first stage of digestion occurs in the A. Stomach B. Small intestine C. Mouth D. Liver Answer: C 15. Roughage is important for A. Body building B. Preventing constipation C. Energy D. Fat storage Answer: B 16. An example of a fat-soluble vitamin is A. Vitamin B B. Vitamin C C. Vitamin D D. Vitamin B12 Answer: C 17. Food contamination can be caused by A. Clean hands B. Proper storage C. Microorganisms D. Cooking Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 18. Boiling is a method of cooking using A. Dry heat B. Moist heat C. Steam only D. Oil Answer: B 19. A meal plan helps to A. Waste food B. Save time and money C. Increase cost D. Avoid cooking Answer: B 20. Goitre is caused by lack of A. Iodine B. Iron C. Calcium D. Vitamin C Answer: A 21. The main function of water in the body is A. Energy B. Temperature regulation C. Muscle building D. Fat storage Answer: B 22. Frying is classified as A. Moist heat method B. Dry heat method C. Raw method D. Chemical method Answer: B 23. An example of protein food is A. Yam B. Beans C. Sugar D. Oil Answer: B 24. Obesity results from excessive intake of A. Water B. Vitamins C. Energy foods D. Minerals Answer: C 25. Food spoilage can be prevented by A. Exposure to flies B. Proper refrigeration C. Dirty storage D. Moisture Answer: B 26. The deficiency of Vitamin A causes A. Night blindness B. Anaemia C. Rickets D. Scurvy Answer: A 27. A good snack should be A. Unhygienic B. Nutritious C. Expensive D. Colourful only Answer: B 28. Baking uses A. Steam B. Dry heat in oven C. Oil D. Water Answer: B 29. The liver stores A. Vitamin A B. Protein C. Sugar only D. Fat only Answer: A 30. A lactating mother requires more A. Nutrients B. Fashion C. Decoration D. Sugar only Answer: A 31. The vitamin that helps in the release of energy from food is A. Vitamin A B. Vitamin B complex C. Vitamin D D. Vitamin K Answer: B 32. Fermentation in bread making produces A. Carbon dioxide B. Oxygen C. Nitrogen D. Hydrogen Answer: A 33. The best method of preserving green vegetables to retain nutrients is A. Sun drying B. Steaming C. Deep frying D. Roasting Answer: B 34. Food poisoning is commonly caused by A. Balanced diet B. Proper storage C. Bacteria contamination D. Clean utensils Answer: C 35. The removal of moisture from food to prevent spoilage is known as A. Freezing B. Canning C. Drying D. Pickling Answer: C 36. One kilocalorie is a measure of A. Weight B. Temperature C. Energy D. Volume Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 37. Malnutrition refers to A. Excess nutrition only B. Poor or inadequate nutrition C. Balanced feeding D. Eating fruits only Answer: B 38. Citrus fruits are rich sources of A. Vitamin C B. Vitamin D C. Calcium D. Iron Answer: A 39. Protein digestion begins in the A. Mouth B. Stomach C. Large intestine D. Liver Answer: B 40. A balanced diet promotes A. Disease B. Obesity only C. Good health D. Malnutrition Answer: C 41. Dietary fibre helps to A. Increase blood sugar B. Prevent constipation C. Cause indigestion D. Increase fat Answer: B 42. Eggs are classified as A. Energy foods B. Protective foods C. Body-building foods D. Roughage Answer: C 43. The process of sealing food in airtight containers and heating it is A. Freezing B. Smoking C. Canning D. Salting Answer: C 44. Vitamin K is essential for A. Vision B. Blood clotting C. Bone growth only D. Energy production Answer: B 45. Food hygiene is important because it A. Increases cost B. Prevents foodborne diseases C. Causes contamination D. Delays cooking Answer: B 46. Legumes such as beans and lentils are rich in A. Carbohydrates only B. Protein C. Fat only D. Water Answer: B 47. Overcooking vegetables may result in A. Increased nutrients B. Better flavour only C. Loss of vitamins D. Increased protein Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers 48. The most important meal of the day is A. Dinner B. Lunch C. Breakfast D. Supper Answer: C 49. Food additives are used mainly to A. Destroy nutrients B. Improve preservation and quality C. Increase spoilage D. Reduce colour Answer: B 50. Common salt is chemically known as A. Potassium chloride B. Sodium chloride C. Calcium chloride D. Magnesium sulphate Answer: B 51. Minerals are required in the body mainly to A. Supply energy B. Regulate body processes C. Increase fat D. Replace carbohydrates Answer: B 52. Cooking food improves its A. Toxicity B. Digestibility C. Contamination D. Spoilage Answer: B 53. Milk is classified as a A. Protective and body-building food B. Energy food only C. Roughage D. Condiment Answer: A 54. Food budgeting helps to A. Waste income B. Increase debts C. Reduce food waste D. Encourage overspending Answer: C 55. Hygiene in food preparation includes A. Using dirty water B. Washing hands before cooking C. Leaving food uncovered D. Using unclean utensils Answer: B 56. A balanced meal should contain A. Only carbohydrates B. A variety of food groups C. Only fruits D. Only proteins Answer: B 57. The major function of protein in the body is A. Energy storage only B. Tissue growth and repair C. Vitamin regulation D. Water balance Answer: B 58. Glucose is an example of a A. Complex carbohydrate B. Mineral C. Simple sugar D. Fat Answer: C 59. Iron-rich foods are necessary to prevent A. Scurvy B. Anaemia C. Rickets D. Obesity Answer: B 60. Good nutrition during adolescence promotes A. Poor growth B. Delayed development C. Healthy growth and development D. Illness Answer: C WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 2 – ESSAY (WAEC 2026 Model) TIME ALLOWED: 1½ HOURS INSTRUCTIONS TO CANDIDATES Answer FOUR (4) questions only. Question 1 is compulsory. All questions carry equal marks. Credit will be given for: Clarity of explanation Logical presentation Relevant examples Appropriate use of technical terms Illustrate your answers where necessary. SECTION A QUESTION 1 (COMPULSORY) (a) Define the term balanced diet. (b) Explain the six classes of food and state one function of each. (c) Outline four consequences of poor nutrition. MARKING GUIDE / ANSWER (a) Balanced diet A balanced diet is a meal that contains all the essential nutrients in the right proportions to meet the body’s needs. (b) Six Classes of Food and Functions Carbohydrates – Provide energy. Proteins – Growth and repair of tissues. Fats and Oils – Concentrated energy and insulation. Vitamins – Regulate body processes. Minerals – Bone formation and body regulation. Water – Transport of nutrients and temperature regulation. (c) Consequences of Poor Nutrition Stunted growth Weak immune system Anaemia Obesity Increased risk of diseases SECTION B QUESTION 2 Discuss the importance of meal planning in the home and explain five factors to consider when planning meals. ANSWER GUIDE Importance of Meal Planning Ensures balanced nutrition Saves money Prevents food waste Saves time Promotes family health Factors to Consider Family size Age and health condition Income level Cultural background Availability of food items QUESTION 3 (a) Explain food preservation. (b) Describe five methods of food preservation and state one advantage of each. ANSWER GUIDE Food Preservation is the process of preventing food spoilage and extending shelf life. Methods Drying – Removes moisture (cheap method) Freezing – Slows bacterial growth Canning – Long shelf life Salting – Prevents microbial growth Smoking – Adds flavour and preserves WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers QUESTION 4 Explain the causes, symptoms and prevention of food poisoning. ANSWER GUIDE Causes Bacterial contamination Poor hygiene Improper storage Undercooked food Symptoms Vomiting Diarrhoea Stomach cramps Fever Prevention Wash hands before cooking Cook food thoroughly Store food properly Avoid expired food QUESTION 5 Discuss the nutritional needs of the following: (a) Pregnant woman (b) Lactating mother (c) Adolescent child ANSWER GUIDE Pregnant Woman High protein Iron Folic acid Calcium Lactating Mother Increased calories Fluids Balanced diet Adolescent Energy-rich foods Protein Vitamins and minerals QUESTION 6 (a) Define food hygiene. (b) State six rules of hygiene in food preparation. (c) Explain the importance of food hygiene. ANSWER GUIDE Food Hygiene refers to practices that ensure food is safe for consumption. Rules Wash hands regularly Use clean utensils Store food properly Cover cooked food Separate raw and cooked foods Dispose waste properly Importance Prevents foodborne diseases Maintains food quality Protects family health QUESTION 7 Explain the role of carbohydrates, fats and proteins in energy production and compare their energy values. ANSWER GUIDE Carbohydrates Primary source of energy 4 kcal per gram Proteins Secondary energy source 4 kcal per gram Fats Concentrated energy source 9 kcal per gram Fats provide the highest energy per gram.
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WAEC 2026/2027 Foods and Nutrition Essay and Objective Questions and Answers

  • Bybosky tunez
  • May 13, 2026
WAEC 2026 Foods and Nutrition Essay and Objective Questions and Answers PAPER 1 – OBJECTIVE TEST Time Allowed:…
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WAEC 2026 French Essay and Objective Questions and Anshttps://polytechnic.com.ng/?p=13096&preview=truewers
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WAEC 2026/2027 French Essay and Objective Questions and Answers

  • Bybosky tunez
  • May 13, 2026
WAEC 2026 French Essay and Objective Questions and Answers PAPER 1 – OBJECTIVE TEST Time Allowed: 1 Hour…
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Nigeria Forest Guards Recruitment 2026/2027: Application Portal & How to Apply
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  • Recruitments

Nigeria Forest Guards Recruitment 2026/2027: Application Portal & How to Apply

  • Bybosky tunez
  • May 13, 2026
The Nigerian government has initiated the recruitment of Forest Guards for the 2025/2026 period, aiming to enhance national security and protect the country’s vast forest reserves.
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  • Wiki > Influencers & Creators

Aviva Bidapa Biography, Age, Career, Net Worth and Life

  • Bybosky tunez
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Who Is Aviva Bidapa? Complete Introduction Aviva Bidapa is a well-known personality in the Indian fashion industry, admired for…
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