2026 NECO Objective and Essay Catering Craft examination Questions and Answers
2026 NECO Objective and Essay Catering Craft examination Questions and Answers
Paper I – Objective Test (Questions 1–60)
Instructions: Choose the option that best answers each question.
1. Catering craft is primarily concerned with the
A. manufacture of kitchen equipment
B. preparation, presentation, and service of food and beverages
C. sale of household furniture
D. production of textiles
Answer: B
2. Which section of the kitchen is mainly responsible for preparing vegetables?
A. Pastry section
B. Larder
C. Vegetable section
D. Pantry
Answer: C
3. The head of the kitchen brigade is the
A. Sous Chef
B. Chef de Partie
C. Executive Chef
D. Commis Chef
Answer: C
4. The main purpose of wearing a chef’s hat is to
A. improve appearance only
B. prevent hair from contaminating food
C. protect against sunlight
D. identify customers
Answer: B
5. Which of the following is an example of personal hygiene?
A. Leaving fingernails long
B. Wearing dirty uniforms
C. Washing hands before handling food
D. Tasting food with fingers
Answer: C
6. Food contamination can be caused by
A. proper refrigeration
B. clean utensils
C. dirty hands
D. covered food
Answer: C
7. Which of the following is a dry-heat cooking method?
A. Boiling
B. Steaming
C. Frying
D. Poaching
Answer: C
8. Boiling is best described as cooking food in
A. hot oil
B. water at 100°C
C. steam only
D. hot sand
Answer: B
9. Steaming helps food to retain more
A. dirt
B. nutrients
C. fat
D. smoke
Answer: B
10. Which utensil is commonly used for turning pancakes?
A. Ladle
B. Spatula
C. Whisk
D. Tongs
Answer: B
11. A whisk is mainly used for
A. chopping meat
B. beating eggs
C. slicing bread
D. peeling potatoes
Answer: B
12. Which knife is most suitable for chopping vegetables?
A. Palette knife
B. Chef’s knife
C. Butter knife
D. Oyster knife
Answer: B
13. Which of the following is a moist-heat cooking method?
A. Grilling
B. Baking
C. Stewing
D. Roasting
Answer: C
14. Stocks are mainly used as the base for
A. salads
B. soups and sauces
C. sandwiches
D. desserts
Answer: B
2026 NECO Objective and Essay Catering Craft examination Questions and Answers
15. Brown stock is prepared mainly from
A. roasted bones
B. fresh milk
C. eggs
D. vegetables only
Answer: A
16. Which of the following is a thickening agent?
A. Vinegar
B. Cornflour
C. Salt
D. Pepper
Answer: B
17. The mother sauce prepared from milk is
A. Tomato sauce
B. Béchamel sauce
C. Brown sauce
D. Hollandaise sauce
Answer: B
18. Eggs are an excellent source of
A. carbohydrates only
B. protein
C. fibre
D. starch
Answer: B
19. A fresh egg usually
A. floats in water
B. sinks in water
C. breaks immediately
D. has a bad smell
Answer: B
20. Which cooking method is most suitable for fish fillets?
A. Deep frying
B. Burning
C. Smoking only
D. Drying
Answer: A
21. Poultry includes
A. goat
B. chicken
C. beef
D. pork
Answer: B
22. Which vitamin is abundant in fresh fruits?
A. Vitamin C
B. Vitamin D
C. Vitamin K
D. Vitamin B12
Answer: A
23. Potatoes are mainly a source of
A. protein
B. carbohydrates
C. fats
D. minerals only
Answer: B
24. Rice belongs to the food group known as
A. legumes
B. cereals
C. vegetables
D. fruits
Answer: B
25. Flour used for bread making should contain a high amount of
A. starch only
B. gluten
C. sugar
D. fat
Answer: B
26. Yeast is mainly used in bread making to
A. improve colour
B. make the dough rise
C. add sweetness
D. reduce moisture
Answer: B
27. Baking powder is classified as a
A. seasoning
B. raising agent
C. preservative
D. colouring agent
Answer: B
28. Which of the following is an example of a pastry product?
A. Omelette
B. Meat pie
C. Vegetable soup
D. Fried rice
Answer: B
29. The correct storage temperature for chilled foods is approximately
A. 0–5°C
B. 30–40°C
C. 60–70°C
D. 90–100°C
Answer: A
30. The first step in preventing food poisoning is to maintain
A. expensive equipment
B. proper food hygiene
C. large kitchens
D. colourful uniforms
Answer: B
31. A balanced diet contains
A. only carbohydrates
B. all essential nutrients in the correct proportions
C. only proteins and fats
D. vitamins only
Answer: B
32. Which nutrient is primarily responsible for body building and tissue repair?
A. Carbohydrates
B. Proteins
C. Fats
D. Vitamins
Answer: B
33. The chief function of carbohydrates is to
A. regulate body processes
B. provide energy
C. build bones
D. prevent infections
Answer: B
2026 NECO Objective and Essay Catering Craft examination Questions and Answers
34. Vitamin A helps to maintain healthy
A. kidneys
B. eyesight
C. lungs
D. teeth only
Answer: B
35. Which mineral is essential for strong bones and teeth?
A. Iron
B. Calcium
C. Sodium
D. Potassium
Answer: B
36. Anaemia is commonly caused by a deficiency of
A. Iodine
B. Calcium
C. Iron
D. Zinc
Answer: C
37. Which of the following is a complete meal?
A. Bread and tea
B. Rice with chicken, vegetables, and fruit
C. Biscuits only
D. Soft drink only
Answer: B
38. A menu is
A. a kitchen utensil
B. a list of food and beverages offered for sale
C. a cooking method
D. a food preservative
Answer: B
39. The first course in a formal dinner is usually
A. Dessert
B. Soup
C. Main course
D. Beverage
Answer: B
40. Which service style involves food being served directly from platters at the dining table?
A. Buffet service
B. Russian service
C. English service
D. Cafeteria service
Answer: C
41. Which piece of tableware is used for serving soup?
A. Dessert spoon
B. Soup spoon
C. Teaspoon
D. Fork
Answer: B
42. A table napkin should normally be placed
A. under the plate
B. on the service tray
C. on or beside the dinner plate
D. on the floor
Answer: C
43. Which beverage contains caffeine naturally?
A. Milk
B. Orange juice
C. Tea
D. Water
Answer: C
44. Pasteurization is mainly used to preserve
A. Flour
B. Milk
C. Salt
D. Sugar
Answer: B
45. Which of the following is a method of food preservation?
A. Washing
B. Refrigeration
C. Stirring
D. Peeling
Answer: B
46. Freezing preserves food by
A. increasing bacterial growth
B. slowing the activity of microorganisms
C. adding chemicals
D. reducing flavour
Answer: B
47. FIFO in food storage means
A. First In, First Out
B. First Item, Final Order
C. Fast In, Fast Out
D. Final In, First Out
Answer: A
2026 NECO Objective and Essay Catering Craft examination Questions and Answers
48. Food costing helps a catering business to
A. waste ingredients
B. determine selling prices and control expenses
C. reduce hygiene standards
D. increase spoilage
Answer: B
49. Gross profit is calculated by subtracting
A. Cost of food sold from sales revenue
B. Taxes from wages
C. Rent from salaries
D. Utilities from depreciation
Answer: A
50. Which record helps monitor ingredients available in a kitchen?
A. Attendance register
B. Inventory book
C. Visitors’ book
D. Payroll
Answer: B
51. Entrepreneurship in catering mainly involves
A. operating and managing a food business
B. repairing vehicles
C. manufacturing furniture
D. teaching mathematics
Answer: A
52. One quality of a successful caterer is
A. dishonesty
B. poor time management
C. creativity
D. carelessness
Answer: C
53. Good customer service encourages
A. customer complaints
B. repeat patronage
C. food spoilage
D. business closure
Answer: B
54. Which document records food items purchased?
A. Purchase invoice
B. Birth certificate
C. Passport
D. Receipt book only
Answer: A
55. Fire caused by cooking oil should be extinguished by
A. pouring water on it
B. covering the pan with a lid or using the correct fire extinguisher
C. adding more oil
D. moving the pan while burning
Answer: B
56. HACCP is mainly concerned with
A. food safety management
B. hotel decoration
C. customer entertainment
D. advertising
Answer: A
57. Cross-contamination occurs when
A. cooked food is kept warm
B. harmful microorganisms are transferred from one food or surface to another
C. food is refrigerated properly
D. vegetables are washed
Answer: B
58. Which of the following should always be stored separately from ready-to-eat foods?
A. Bread
B. Raw meat
C. Cooked rice
D. Fruits
Answer: B
59. Standard recipes are important because they ensure
A. inconsistent food quality
B. uniform quality and portion control
C. unnecessary waste
D. higher food contamination
Answer: B
60. The overall aim of quality control in catering is to
A. increase food waste
B. maintain consistent standards of food and service
C. reduce customer satisfaction
D. increase production costs
Answer: B
2026 NECO Objective and Essay Catering Craft examination Questions and Answers
Paper II – Essay Questions
Time: 2 Hours
Instructions:
- Answer Question 1 (Compulsory) and any four other questions.
- All questions carry equal marks.
- Support your answers with relevant examples where appropriate.
Question 1 (Compulsory)
(a) Define Catering Craft. (4 Marks)
Model Answer
Catering Craft is the art and science of planning, preparing, cooking, presenting, serving, and preserving food and beverages for individuals or groups while maintaining high standards of hygiene, nutrition, and customer satisfaction.
(b) State five qualities of a good caterer. (10 Marks)
Model Answer
- Good personal hygiene.
- Honesty and integrity.
- Creativity in food preparation and presentation.
- Good communication skills.
- Time management and punctuality.
(2 Marks each)
(c) Explain three responsibilities of an Executive Chef. (6 Marks)
Model Answer
- Supervises all kitchen operations and staff.
- Plans menus and standard recipes.
- Ensures food quality, hygiene, and cost control.
(2 Marks each)
Total: 20 Marks
Question 2
(a) Explain the importance of personal hygiene in food preparation.
(b) State five rules for maintaining good kitchen hygiene.
Model Answer
Importance
- Prevents food contamination.
- Reduces the spread of food-borne diseases.
- Ensures safe food for consumers.
- Promotes professionalism.
- Improves the reputation of the catering establishment.
Kitchen Hygiene Rules
- Wash hands thoroughly before handling food.
- Wear clean protective clothing.
- Keep fingernails short and clean.
- Clean and sanitize work surfaces regularly.
- Store food at the correct temperatures.
Marking Guide
- Importance (10 Marks)
- Hygiene rules (10 Marks)
Total: 20 Marks
Question 3
Explain five moist-heat cooking methods and state one advantage of each.
Model Answer
1. Boiling
Cooking food in water at 100°C.
Advantage: Simple and suitable for many foods.
2. Steaming
Cooking food using steam.
Advantage: Retains more nutrients.
3. Stewing
Cooking food slowly in a small amount of liquid.
Advantage: Produces tender dishes.
4. Poaching
Cooking food gently below boiling point.
Advantage: Preserves delicate foods.
5. Simmering
Cooking food just below boiling point.
Advantage: Improves flavour without overcooking.
Marking Guide
Five methods (3 Marks each)
Advantages (1 Mark each)
Total: 20 Marks
2026 NECO Objective and Essay Catering Craft examination Questions and Answers
Question 4
(a) Define stock.
(b) Describe the preparation of brown stock.
(c) State four uses of stock.
Model Answer
Definition
Stock is a flavoured liquid prepared by simmering bones, meat, vegetables, herbs, and seasonings in water.
Preparation of Brown Stock
- Roast beef or veal bones until brown.
- Add chopped vegetables such as onions, carrots, and celery.
- Transfer to a stockpot.
- Add water to cover the ingredients.
- Add herbs and spices.
- Simmer gently for several hours.
- Skim off fat and impurities.
- Strain and cool before storage.
Uses
- Preparation of soups.
- Preparation of sauces.
- Cooking rice and other dishes.
- Enhancing flavour in stews.
Marking Guide
- Definition (4 Marks)
- Preparation (10 Marks)
- Uses (6 Marks)
Total: 20 Marks
Question 5
Explain five methods of food preservation and state one advantage of each.
Model Answer
1. Refrigeration
Stores food at low temperatures to slow bacterial growth.
Advantage: Maintains freshness for a short period.
2. Freezing
Preserves food below 0°C.
Advantage: Extends shelf life significantly.
3. Drying
Removes moisture from food.
Advantage: Prevents microbial growth
4. Canning
Food is sealed in airtight containers and heat-treated.
Advantage: Allows long-term storage.
5. Smoking
Uses smoke to preserve meat or fish.
Advantage: Improves flavour while preserving food.
Marking Guide
Five methods (3 Marks each)
Advantages (1 Mark each)
Total: 20 Marks
Question 6
(a) Explain the process of bread making.
(b) State five faults that may occur during bread production.
Model Answer
Bread-Making Process
- Weigh ingredients accurately.
- Mix flour, yeast, water, salt, and other ingredients.
- Knead the dough until smooth and elastic.
- Allow the dough to ferment (first proofing).
- Knock back the dough to remove excess gas.
- Shape the dough.
- Allow final proofing.
- Bake in a preheated oven.
- Cool before slicing or packaging.
Faults
- Dense loaf.
- Poor rise.
- Cracked crust.
- Burnt crust.
- Uneven texture.
Marking Guide
- Bread-making process (15 Marks)
- Faults (5 Marks)
Total: 20 Marks
Question 7
Explain the factors to consider when planning a menu.
Model Answer
- Nutritional needs of customers.
- Age and health of consumers.
- Cost and available budget.
- Availability of ingredients.
- Seasonal foods.
- Religious and cultural preferences.
- Cooking equipment available.
- Number of guests.
- Time available for preparation.
- Variety in colour, flavour, and texture.
Marking Guide
Any five well-explained factors.
(4 Marks each)
Total: 20 Marks
Question 8
You intend to establish a small catering business.
(a) Explain five factors to consider before starting the business.
(b) State five records that should be kept in the business.
Model Answer
Factors to Consider
- Availability of capital.
- Suitable business location.
- Availability of skilled labour.
- Market demand.
- Government regulations and licensing.
Business Records
- Sales record.
- Purchase record.
- Inventory register.
- Cash book.
- Receipt book.
Marking Guide
- Factors (10 Marks)
- Business records (10 Marks)
Total: 20 Marks
Suggested Marking Scheme
| Question | Marks |
|---|---|
| Question 1 | 20 |
| Question 2 | 20 |
| Question 3 | 20 |
| Question 4 | 20 |
| Question 5 | 20 |
| Question 6 | 20 |
| Question 7 | 20 |
| Question 8 | 20 |
Total Marks: 160
This completes a full original NECO-style Catering Craft revision examination, consisting of:
- Paper I: 60 objective questions with answers.
- Paper II: 8 essay questions with model answers and marking guides.
The questions are aligned with the NECO Catering Craft syllabus and are intended as revision materials rather than actual examination content.
