2026 WAEC Catering Craft Practice (Alt A & B) Questions and Answers - MYDPORT

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A). 2026 WAEC Catering Craft Practice (Practical Alt. A) Answers:

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B). 2026 WAEC Catering Craft Practice (Practical Alt B) Answers 

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WAEC Catering Craft Practice (Past Questions for School Candidates)

OBJ Samples:

1. Which of the following is not a method of food preservation?
   A. Freezing
   B. Canning
   C. Fermentation
   D. Burning
   Answer: D

2. Which of these is an example of a moist-heat cooking method?
   A. Baking
   B. Steaming
   C. Grilling
   D. Roasting
   Answer: B

3. The correct serving temperature for hot soup is:
   A. 30°C
   B. 45°C
   C. 65°C
   D. 100°C
   Answer: C

Theory Samples:

1. Explain three qualities of a good caterer.

• Good personal hygiene and neatness.

• Ability to manage time and resources efficiently.

• Good communication and customer service skills.

2. List and explain three methods of food preservation.

• Freezing: Slows microbial growth by keeping food at very low temperatures.

• Canning: Involves sealing food in airtight containers and heating to kill bacteria.

• Salting: Removes moisture and prevents microbial activity.

3. State three importance of menu planning.

• Ensures balanced diet and nutrition.

• Controls cost and reduces wastage.

• Saves time and improves service efficiency.