WAEC 2026 Catering Craft Practice OBJ & Essay Questions and Answers – May/June
Preparing for WAEC 2026 Catering Craft Practice OBJ and Essay Questions and Answers – May/June requires a good understanding of food preparation, kitchen safety, menu planning, and catering services. Catering Craft Practice focuses on the practical and theoretical knowledge needed in the food service industry. These WAEC 2026 Catering Craft Practice OBJ & Essay Questions and Answers – May/June will help candidates revise important topics and understand the pattern of questions that may appear in the examination.
Click here to get 2026 WAEC Questions and Answers
WAEC 2026 Catering Craft Practice OBJ Questions and Answers – May/June
1. The process of cooking food in hot oil is known as
A. Baking
B. Frying
C. Roasting
D. Steaming
Answer: B
2. Which of the following is used for measuring liquid ingredients?
A. Weighing scale
B. Measuring cup
C. Spatula
D. Knife
Answer: B
3. The part of the kitchen where food is stored is called the
A. Pantry
B. Dining hall
C. Store
D. Service area
Answer: C
4. Which of the following is a method of dry heat cooking?
A. Boiling
B. Steaming
C. Roasting
D. Poaching
Answer: C
5. Personal hygiene in catering mainly helps to
A. Increase food quantity
B. Prevent food contamination
C. Improve food color
D. Reduce cooking time
Answer: B
6. Which of the following is a raising agent used in baking?
A. Sugar
B. Salt
C. Baking powder
D. Butter
Answer: C
7. The correct temperature for storing perishable foods is
A. 0–5°C
B. 20–25°C
C. 30–35°C
D. 40–45°C
Answer: A
8. Which of the following is used for garnishing food?
A. Flour
B. Lettuce
C. Yeast
D. Salt
Answer: B
9. A menu that offers many choices under each course is called
A. Table d’hôte
B. À la carte
C. Special menu
D. Breakfast menu
Answer: B
10. The act of serving food and drinks to customers is called
A. Catering service
B. Cooking
C. Preservation
D. Storage
Answer: A
11. Which of the following kitchen tools is used for cutting meat?
A. Bread knife
B. Chef’s knife
C. Palette knife
D. Spoon
Answer: B
12. The main purpose of refrigeration is to
A. Improve taste
B. Preserve food
C. Add flavor
D. Cook food
Answer: B
13. Which of the following foods is rich in protein?
A. Rice
B. Beans
C. Sugar
D. Oil
Answer: B
14. The process of cooking food in steam is known as
A. Boiling
B. Steaming
C. Frying
D. Grilling
Answer: B
15. Which of the following is used for baking cakes?
A. Oven
B. Refrigerator
C. Freezer
D. Blender
Answer: A
16. The person in charge of the kitchen is called the
A. Steward
B. Chef
C. Waiter
D. Manager
Answer: B
17. The removal of outer covering of vegetables is called
A. Cutting
B. Peeling
C. Washing
D. Chopping
Answer: B
18. Which of the following is a beverage?
A. Soup
B. Tea
C. Rice
D. Bread
Answer: B
19. The process of arranging food attractively on a plate is called
A. Plating
B. Mixing
C. Cooking
D. Storing
Answer: A
20. Which of the following is used to turn food during frying?
A. Fork
B. Spoon
C. Spatula
D. Knife
Answer: C
WAEC 2026 Catering Craft Practice Essay Questions and Answers – May/June
1. Define Catering Craft Practice.
Answer:
Catering Craft Practice is the art and science of preparing, cooking, presenting, and serving food and beverages to customers in hotels, restaurants, and other food service establishments.
2. List five kitchen utensils and their uses.
Answer:
Knife – used for cutting food.
Spoon – used for stirring and serving.
Pot – used for cooking food.
Frying pan – used for frying food.
Measuring cup – used for measuring ingredients.
3. Mention five rules of personal hygiene in catering.
Answer:
Wash hands before handling food.
Wear clean uniforms.
Keep fingernails short and clean.
Cover hair properly.
Avoid coughing or sneezing over food.
4. List five methods of cooking.
Answer:
Boiling
Frying
Roasting
Steaming
Baking
5. Explain the importance of menu planning.
Answer:
Menu planning helps in organizing meals, ensuring balanced nutrition, controlling food costs, reducing waste, and providing variety in meals.
6. Mention five types of beverages.
Answer:
Tea
Coffee
Fruit juice
Soft drinks
Cocoa
7. State five safety rules in the kitchen.
Answer:
Keep the kitchen floor dry.
Handle knives carefully.
Turn off gas after use.
Use protective clothing.
Keep flammable items away from fire.
8. Define food contamination.
Answer:
Food contamination is the presence of harmful substances or microorganisms in food that can cause illness.
9. List five duties of a waiter or waitress.
Answer:
Taking customers’ orders.
Serving food and drinks.
Cleaning tables.
Welcoming customers.
Presenting bills to customers.
10. State five factors to consider in menu planning.
Answer:
Cost of food items
Nutritional value
Availability of ingredients
Customer preference
Season of the year.
