2026 WAEC Catering Craft Objective and Essay Questions and Answers
2026 WAEC Catering Craft Objective and Essay Questions and Answers
PAPER 1
OBJECTIVE TEST
Time Allowed: 1 Hour
Instructions to Candidates
- Answer all questions.
- Choose the correct answer from options A–D.
- Each question carries equal marks.
- Use HB pencil where necessary.
OBJECTIVE QUESTIONS (1–60)
1. Catering is the provision of
A. transportation services
B. food and drink services
C. banking services
D. educational services
Answer: B
2. Hospitality refers to
A. receiving and entertaining guests
B. crop production
C. political administration
D. road construction
Answer: A
3. An establishment that provides accommodation and meals is a
A. bakery
B. hotel
C. farm
D. warehouse
Answer: B
4. Outdoor catering involves
A. serving food outside catering premises
B. farming activities
C. food preservation only
D. industrial cooking
Answer: A
5. The person in charge of the kitchen is the
A. waiter
B. steward
C. chef
D. cashier
Answer: C
6. Personal hygiene in catering helps to
A. increase food contamination
B. prevent food poisoning
C. increase food waste
D. reduce food quality
Answer: B
7. The washing of hands before food preparation is a form of
A. environmental sanitation
B. personal hygiene
C. water treatment
D. waste disposal
Answer: B
8. Food poisoning is commonly caused by
A. contaminated food
B. clean utensils
C. proper storage
D. fresh ingredients
Answer: A
9. The first treatment for minor burns is
A. apply grease immediately
B. place under cold running water
C. rub vigorously
D. cover with flour
Answer: B
10. A fire caused by electricity should be extinguished using
A. water
B. wet cloth
C. CO₂ extinguisher
D. kerosene
Answer: C
11. Boiling is a method of cooking using
A. dry heat only
B. hot fat
C. steam pressure only
D. water at 100°C
Answer: D
12. Roasting is commonly used for
A. soups only
B. meat and poultry
C. beverages only
D. cereals only
Answer: B
13. Baking is done in a
A. refrigerator
B. oven
C. sink
D. freezer
Answer: B
14. Grilling uses
A. radiant heat
B. boiling water
C. steam only
D. cold air
Answer: A
15. Deep frying requires
A. little water
B. large quantity of hot fat or oil
C. steam only
D. dry air
Answer: B
16. The liquid obtained from boiling bones and vegetables is
A. syrup
B. stock
C. gravy
D. jelly
Answer: B
2026 WAEC Catering Craft Objective and Essay Questions and Answers
17. A sauce is mainly used to
A. decorate walls
B. improve flavour and appearance
C. preserve utensils
D. wash dishes
Answer: B
18. An example of root vegetable is
A. cabbage
B. carrot
C. lettuce
D. spinach
Answer: B
19. Fish is rich in
A. carbohydrates
B. protein
C. vitamins only
D. water only
Answer: B
20. Milk belongs to the group of
A. dairy products
B. cereals
C. legumes
D. spices
Answer: A
21. A waiter is responsible for
A. preparing all meals
B. serving food and drinks
C. repairing equipment
D. purchasing ingredients
Answer: B
22. Buffet service allows guests to
A. cook their own meals
B. serve themselves
C. wash dishes
D. purchase ingredients
Answer: B
23. Silver service is carried out using
A. trays and serving spoons
B. baskets only
C. cooking pots
D. ovens
Answer: A
24. Table d’hôte menu offers
A. separately priced dishes
B. fixed menu at fixed price
C. beverages only
D. breakfast only
Answer: B
25. A la carte menu means
A. fixed meal only
B. dishes priced separately
C. free meals
D. banquet menu
Answer: B
26. Breakfast served before normal breakfast is
A. brunch
B. continental breakfast
C. early morning tea
D. luncheon
Answer: C
27. The cloth spread on a dining table is called
A. serviette
B. tablecloth
C. tray cloth
D. napkin ring
Answer: B
28. A serviette is used for
A. wiping hands and mouth
B. carrying food
C. storing food
D. polishing floors
Answer: A
29. The main purpose of menu planning is to
A. increase food waste
B. organize meal production
C. reduce customer satisfaction
D. discourage sales
Answer: B
30. One factor affecting menu planning is
A. weather condition
B. customer needs
C. available resources
D. all of the above
Answer: D
31. A vegetarian menu excludes
A. vegetables
B. fruits
C. meat and fish
D. cereals
Answer: C
32. A balanced meal contains
A. carbohydrates only
B. proteins only
C. all nutrients in correct proportion
D. vitamins only
Answer: C
33. Portion control helps to
A. increase wastage
B. control food cost
C. reduce hygiene
D. discourage customers
Answer: B
34. Costing in catering refers to
A. decoration only
B. determining food expenses
C. cooking methods
D. serving techniques
Answer: B
35. Kitchen accidents may result from
A. carelessness
B. proper supervision
C. good lighting
D. training
Answer: A
36. The safest way to store perishable food is in a
A. cupboard
B. shelf
C. refrigerator
D. tray
Answer: C
2026 WAEC Catering Craft Objective and Essay Questions and Answers
37. Cross contamination occurs when
A. food is refrigerated
B. harmful microorganisms spread from one item to another
C. vegetables are washed
D. food is covered
Answer: B
38. The chef’s knife is mainly used for
A. serving drinks
B. chopping food
C. frying food
D. baking cakes
Answer: B
39. A whisk is used for
A. beating eggs
B. frying meat
C. serving soup
D. roasting fish
Answer: A
40. The equipment used for measuring liquid ingredients is
A. ladle
B. measuring jug
C. grater
D. peeler
Answer: B
41. A refrigerator preserves food by
A. increasing temperature
B. reducing microbial activity
C. drying food completely
D. boiling food
Answer: B
42. The process of decorating cakes is called
A. garnishing
B. icing
C. grilling
D. roasting
Answer: B
43. Pastry products are made mainly from
A. flour and fat
B. meat and fish
C. vegetables only
D. beverages only
Answer: A
44. Shortcrust pastry is commonly used for
A. pies
B. beverages
C. sauces
D. soups
Answer: A
45. Confectionery includes
A. sweets and cakes
B. fish products
C. meat dishes
D. vegetables
Answer: A
46. The process of removing scales from fish is called
A. filleting
B. scaling
C. dressing
D. trimming
Answer: B
47. Garnishing food improves its
A. appearance
B. spoilage rate
C. contamination level
D. wastage
Answer: A
48. The French term “mise en place” means
A. cooking immediately
B. preparation before service
C. serving customers
D. food preservation
Answer: B
49. A cocktail is generally
A. a mixed drink
B. a soup
C. a dessert
D. a pastry
Answer: A
50. The person responsible for serving wine is the
A. steward
B. sommelier
C. cashier
D. baker
Answer: B
51. Kitchen hygiene includes
A. keeping work surfaces clean
B. leaving waste uncovered
C. storing food on the floor
D. using dirty utensils
Answer: A
52. Food commodities refer to
A. edible items used in food preparation
B. cooking equipment only
C. kitchen furniture
D. cleaning materials
Answer: A
53. Cereals include
A. rice and maize
B. fish and meat
C. milk and butter
D. eggs and cheese
Answer: A
54. Pulses are rich sources of
A. protein
B. water only
C. fat only
D. fibre only
Answer: A
2026 WAEC Catering Craft Objective and Essay Questions and Answers
55. The correct sequence in food production is
A. serving, cooking, purchasing
B. purchasing, storage, preparation, cooking, service
C. cooking, storage, purchasing
D. storage, serving, purchasing
Answer: B
56. The purpose of standard recipes is to ensure
A. inconsistency
B. uniform quality
C. food wastage
D. poor presentation
Answer: B
57. The process of thawing means
A. freezing food
B. defrosting frozen food
C. boiling food
D. drying food
Answer: B
58. The major aim of food service is customer
A. punishment
B. satisfaction
C. taxation
D. inspection
Answer: B
59. A banquet is a
A. large formal meal
B. breakfast service
C. kitchen equipment
D. food preservative
Answer: A
60. Successful catering depends largely on
A. poor planning
B. proper organization and management
C. food wastage
D. overpricing only
Answer: B
PAPER 2
ESSAY QUESTIONS
Time Allowed: 1 Hour 20 Minutes
Instructions to Candidates
- Answer five questions only.
- All questions carry equal marks.
- Illustrate your answers where necessary.
- Credit will be given for clarity, organization and use of catering terminology.
QUESTION 1
Define catering and explain five functions of the hospitality industry.
ANSWER
Catering is the provision of food, drinks and related services to individuals or groups in different establishments.
Functions of the Hospitality Industry
- Provision of food and beverages.
- Accommodation services for guests.
- Recreation and relaxation services.
- Employment opportunities.
- Generation of revenue and economic development.
QUESTION 2
Discuss five importance of hygiene and sanitation in catering establishments.
ANSWER
- Prevention of food contamination.
- Reduction of food poisoning cases.
- Protection of customers’ health.
- Improvement of food quality.
- Maintenance of professional standards.
QUESTION 3
Explain six safety precautions that should be observed in the kitchen.
ANSWER
- Keep floors dry to prevent slipping.
- Store knives properly after use.
- Use appropriate fire extinguishers.
- Switch off electrical appliances after use.
- Wear protective clothing.
- Handle hot equipment carefully.
QUESTION 4
Describe five methods of cooking and state one advantage of each.
ANSWER
Boiling
Cooking food in water at boiling point.
Advantage: Simple and economical.
Frying
Cooking food in hot oil or fat.
Advantage: Produces attractive flavour.
Roasting
Cooking with dry heat in an oven.
Advantage: Improves taste and texture.
Grilling
Cooking with radiant heat.
Advantage: Uses little fat.
Steaming
Cooking food with steam.
Advantage: Retains nutrients.
2026 WAEC Catering Craft Objective and Essay Questions and Answers
QUESTION 5
Explain the principles of menu planning.
ANSWER
- Consider nutritional value.
- Consider customer preferences.
- Consider cost of ingredients.
- Consider available equipment.
- Avoid repetition of dishes.
- Consider occasion and season.
QUESTION 6
Discuss the care and maintenance of kitchen equipment.
ANSWER
- Clean equipment immediately after use.
- Dry equipment properly before storage.
- Service machines regularly.
- Store equipment in appropriate places.
- Replace damaged parts promptly.
- Follow manufacturers’ instructions.
QUESTION 7
Explain the duties of food and beverage service personnel.
ANSWER
Waiter/Waitress
Serves food and drinks to customers.
Host/Hostess
Welcomes and attends to guests.
Steward
Maintains cleanliness in service areas.
Sommelier
Serves and recommends wines.
Restaurant Supervisor
Coordinates service operations.
QUESTION 8
Discuss the importance of costing and portion control in catering.
ANSWER
Importance of Costing
- Determines selling price.
- Prevents financial losses.
- Helps budget planning.
- Increases profitability.
Importance of Portion Control
- Reduces food wastage.
- Ensures consistency in service.
- Controls production cost.
- Improves customer satisfaction.
These areas are repeatedly emphasized in WAEC Catering Craft syllabus objectives and examination structure.
