WAEC Catering Craft Practice 2014 past questions

Checked by the Skolra question team · Last updated 15 October 2026

Ten questions from the 2014 WAEC Catering Craft Practice paper, with answers and explanations. We hold 38 questions from this paper, and the Skolra app has all of them.

WAEC Catering Craft Practice 2014 questions and answers

1. 1.Which of the following is a type of commercial catering establishment?
   1. A
      school canteen
   2. B
      military mess
   3. C
      restaurant
      Correct
   4. D
      hospital kitchen
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   Answer: C

   A restaurant operates to make a profit from customers, making it a commercial catering establishment, unlike welfare establishments such as school or hospital kitchens.
2. 2.A cruet set consists of
   1. A
      containers for salt, pepper and mustard
      Correct
   2. B
      cups, saucers and teaspoons
   3. C
      glasses for serving wine
   4. D
      knives, forks and spoons
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   Answer: A

   A cruet set is a small stand holding condiment containers, typically for salt, pepper and mustard, placed on the dining table.
3. 3.Suet means the
   1. A
      hard fat found around the kidneys of cattle or sheep
      Correct
   2. B
      marrow extracted from bones
   3. C
      skin removed from poultry
   4. D
      residue left after frying with oil
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   Answer: A

   Suet is the hard, white fat surrounding the kidneys and loins of beef or mutton, used in cooking and baking.
4. 4.All catering utensils used in preparation and serving of food should be extremely
   1. A
      clean and hygienic
      Correct
   2. B
      heavy
   3. C
      colourful
   4. D
      expensive
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   Answer: A

   Utensils used in food preparation and service must be kept extremely clean and hygienic to prevent contamination and foodborne illness.
5. 5.Cyclical means menus that
   1. A
      list only desserts and beverages
   2. B
      are used only once and discarded
   3. C
      repeat after a fixed period of time
      Correct
   4. D
      change completely every single day without repeating
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   Answer: C

   A cyclical menu is planned over a set cycle of days or weeks, after which the same sequence of dishes repeats.
6. 6.Catering establishment is known for its service delivery along with the
   1. A
      quality of food offered
      Correct
   2. B
      size of the building
   3. C
      number of staff employed
   4. D
      location alone
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   Answer: A

   A catering establishment builds its reputation through both its service delivery and the quality of the food it offers.
7. 7.The wine waiter is known as
   1. A
      butler
   2. B
      steward
   3. C
      host
   4. D
      sommelier
      Correct
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   Answer: D

   The staff member responsible for recommending and serving wine is known as a sommelier.
8. 8.Someone who works in the front office of a hotel is called a
   1. A
      housekeeper
   2. B
      chef
   3. C
      receptionist
      Correct
   4. D
      steward
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   Answer: C

   The front office is where guests are welcomed, checked in and checked out, a role handled by the receptionist.
9. 9.What is a menu? It is a
   1. A
      recipe book used by chefs in the kitchen
   2. B
      bill presented to a guest after payment
   3. C
      list of dishes or food items available for a meal
      Correct
   4. D
      duty roster for service staff
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   Answer: C

   A menu is simply a list of the dishes and food items available to guests for a particular meal.
10. 10.When a family is invited into an inn, it is an act of
    1. A
       accommodation
    2. B
       tourism
    3. C
       catering
    4. D
       hospitality
       Correct
    Show answerHide answer

    Answer: D

    Welcoming and providing for travellers or guests at an inn reflects the act of hospitality.

The questions come from past JAMB, WAEC and NECO papers. We use software to help write the answer options and explanations, and every answer is checked twice before it goes on the site. How we check

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Practise all 38 questions we hold from the 2014 paper, on a timed CBT screen

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