Catering Craft Practice Neco Past Questions And Answers (Objective and Theory)

Here they are;

Practical Section:

Question 11:

Task: Demonstrate the proper technique for filleting a fish.

A) Start from the tail

B) Use a dull knife

C) Cut towards yourself

D) Follow the natural contour of the fish

Answer: D

Question 12:

Task: Prepare a classic béchamel sauce.

A) Flour and water only

B) Equal parts butter and flour

C) Add sugar for sweetness

D) Use olive oil instead of butter

Answer: B

Question 13:

Task: Identify and explain the purpose of three different types of kitchen equipment used in baking.

A) Microwave, blender, grater

B) Oven, stand mixer, rolling pin

C) Deep fryer, food processor, steamer

D) Toaster, waffle maker, electric grill

Answer: B

Question 14:

Task: Create a menu suitable for a high-profile business luncheon.

A) BBQ ribs, coleslaw, brownies

B) Quinoa salad, grilled salmon, fruit platter

C) Pizza, garlic bread, ice cream sundaes

D) Fried chicken, macaroni and cheese, cheesecake

Answer: B

Question 15:

Task: Explain the purpose of a bain-marie in the catering industry.

A) To cool desserts quickly

B) To keep food warm without overcooking

C) To marinate meats

D) To grill vegetables evenly

Answer: B

Theory Section:

Question 16:

Discuss the importance of time management in a professional kitchen.

Question 17:

Explain the concept of ‘cross-contamination’ in food handling and ways to prevent it.

Question 18:

Describe the key considerations when planning a menu for individuals with dietary restrictions.

Question 19:

Discuss the role of innovation in modern catering and how it influences menu development.

Question 20:

Explain the significance of customer service skills for professionals in the catering industry.

Answers for Theory Questions:

16. Answer: Time management is crucial in a professional kitchen to ensure efficient workflow, prevent delays, and deliver timely, well-cooked dishes.

Answer: ‘Cross-contamination’ involves the transfer of harmful microorganisms from one surface to another, and preventive measures include proper handwashing, separate cutting boards for different foods, and sanitizing surfaces.

Answer: Considerations for dietary restrictions include allergens, cultural preferences, and health conditions, ensuring a diverse and inclusive menu.

Answer: Innovation in catering drives creativity in menu development, introducing new flavors, techniques, and presentation styles to meet evolving consumer expectations.

Answer: Customer service skills are essential for catering professionals to build positive relationships, address client needs, and ensure a satisfactory dining experience.