Past Questions and Answers

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

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

Here are 20 WAEC Catering Craft Practice questions, including a theory section with 5 questions:


Practical Section:

Question 1:

Task: Prepare a classic French omelette.


A) Beat the eggs vigorously

B) Add salt before beating

C) Cook on high heat

D) Fold the omelette before serving

Answer: D

Question 2:

Task: Identify and name five different types of kitchen knives.


A) Paring, bread, carving, utility, boning

B) Butter, cheese, steak, fillet, chef’s

C) Serrated, vegetable, peeling, slicing, dicing

D) Cleaver, utility, melon, tomato, butter

Answer: A

Question 3:

Task: Plan a three-course menu for a vegetarian dinner party.


A) Grilled chicken, Caesar salad, chocolate cake

B) Vegetable lasagna, mixed green salad, fruit tart

C) Beef stew, mashed potatoes, cheesecake

D) Shrimp scampi, garlic bread, tiramisu

Answer: B

Question 4:

Task: Demonstrate the correct method for setting a formal dining table.


A) Soup spoon on the right, dessert fork at the top

B) Salad fork on the left, dessert spoon on the right

C) Dinner fork on the left, soup spoon on the right

D) Dessert fork and spoon above the plate

Answer: D

Question 5:

Task: Prepare a cold appetizer using seafood.


A) Chicken wings

B) Shrimp cocktail

C) Beef sliders

D) Caprese skewers

Answer: B

Theory Section:

Question 6:

Explain the importance of proper food presentation in catering.


Question 7:

Define the term ‘mise en place’ and its significance in a professional kitchen.


Question 8:

Discuss three methods of food preservation commonly used in catering.


Question 9:

Explain the role of a chef in maintaining hygiene and safety standards in the kitchen.


Question 10:

Describe the process of menu planning and the factors to consider when creating a balanced menu.


Answers for Theory Questions:

6. Answer: Proper food presentation enhances the overall dining experience, making the meal more appealing and enticing.


Answer: ‘Mise en place’ refers to the organization and preparation of ingredients before cooking, ensuring efficiency and order in the kitchen.

Answer: Common methods of food preservation include refrigeration, freezing, and canning.

Answer: Chefs play a crucial role in maintaining cleanliness, following safety protocols, and ensuring a hygienic kitchen environment.

Answer: Menu planning involves selecting and arranging dishes to create a balanced and harmonious dining experience, considering factors like nutrition, seasonality, and customer preferences.

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