WAEC Catering Craft Practice 2015 past questions

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

Ten questions from the 2015 WAEC Catering Craft Practice paper, with answers and explanations. We hold 40 questions from this paper, and the Skolra app has all of them.

WAEC Catering Craft Practice 2015 questions and answers

1. 1.Safety rules must be observed by
   1. A
      only new employees
   2. B
      only the manager
   3. C
      only kitchen staff
   4. D
      all staff and customers in the establishment
      Correct
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   Answer: D

   Safety rules protect everyone on the premises, so they must be observed by all staff and customers, not just a select group.
2. 2.One of the most important usefulness of the menu is for the guest to be aware if it contains
   1. A
      the chef's name
   2. B
      the restaurant's history
   3. C
      the seating arrangement
   4. D
      the price of each dish
      Correct
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   Answer: D

   One of the most important uses of a menu to a guest is informing them of the price of each dish so they can make an informed choice.
3. 3.The term appetizer means
   1. A
      a small dish served before the main meal to stimulate the appetite
      Correct
   2. B
      a large main course dish
   3. C
      a beverage served with the main course
   4. D
      a dessert served after the main course
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   Answer: A

   An appetizer is a small portion of food or drink served before the main meal specifically to stimulate the diner's appetite.
4. 4.The best way to preserve vegetable is to
   1. A
      leave them in the open
   2. B
      expose them to sunlight
   3. C
      refrigerate them
      Correct
   4. D
      soak them in warm water
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   Answer: C

   Refrigeration slows down enzyme activity and microbial growth, preserving the freshness and nutrients of vegetables best among the listed options.
5. 5.Hospitality industry belongs to
   1. A
      the manufacturing sector
   2. B
      the service (tertiary) sector
      Correct
   3. C
      the primary sector
   4. D
      the agricultural sector
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   Answer: B

   The hospitality industry provides services such as accommodation and food, placing it within the tertiary or service sector of the economy.
6. 6.Which of the following is a key food and beverage service personnel?
   1. A
      security officer
   2. B
      waiter
      Correct
   3. C
      accountant
   4. D
      store keeper
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   Answer: B

   The waiter is a core food and beverage service staff member responsible for directly serving customers in a restaurant.
7. 7.Bain marie is a kitchen equipment used for
   1. A
      grilling meat
   2. B
      draining water from vegetables
   3. C
      keeping cooked food hot
      Correct
   4. D
      baking pastries
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   Answer: C

   A bain marie is a hot water bath used to gently cook delicate foods and to keep already-cooked food warm without overcooking it.
8. 8.Which of the following kitchen equipment is used for baking?
   1. A
      colander
   2. B
      bain marie
   3. C
      oven
      Correct
   4. D
      salamander
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   Answer: C

   An oven uses enclosed dry heat and is the standard equipment for baking bread, pastries and cakes.
9. 9.Buffet service is a
   1. A
      a single-dish set menu service
   2. B
      service where food is cooked at the table
   3. C
      service where waiters serve each guest individually at the table
   4. D
      self-service style where guests serve themselves from a display of food
      Correct
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   Answer: D

   Buffet service involves displaying a range of dishes from which guests serve themselves, rather than being served individually by waiters.
10. 10."Do not run in the kitchen", is a safety regulation to prevent
    1. A
       accidents and falls
       Correct
    2. B
       wastage of ingredients
    3. C
       food contamination
    4. D
       overcooking of food
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    Answer: A

    Running in the kitchen on wet or cluttered floors near hot equipment greatly increases the risk of slips, falls and collisions.

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 40 questions we hold from the 2015 paper, on a timed CBT screen

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