WAEC Catering Craft Practice 2016 past questions

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

Ten questions from the 2016 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 2016 questions and answers

1. 1.Cocktails are
   1. A
      types of bread rolls served with soup
   2. B
      mixtures of spirits or liqueurs with other ingredients served chiefly as appetizers
      Correct
   3. C
      sweet desserts served after a main course
   4. D
      non-alcoholic fruit juices served at breakfast
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   Answer: B

   A cocktail is a mixed alcoholic drink, usually combining a spirit with other ingredients and served before a meal to stimulate the appetite.
2. 2.Which of the following must be considered prior to planning menu?
   1. A
      the colour of staff uniforms
   2. B
      the music to be played in the dining room
   3. C
      the type of customers, budget and season
      Correct
   4. D
      the height of the serving staff
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   Answer: C

   Menu planning must start from who the customers are, how much they can spend and what is seasonally available.
3. 3.Event management connotes
   1. A
      the planning, organizing and coordinating of an occasion from start to finish
      Correct
   2. B
      washing dishes after a function
   3. C
      cooking food for a single family meal
   4. D
      selling tickets for a concert
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   Answer: A

   Event management covers the full process of planning, organizing, coordinating and running a function such as a wedding or conference.
4. 4.Which of the following is the best method for cooking bean pudding?
   1. A
      grilling
   2. B
      dry roasting
   3. C
      deep frying
   4. D
      steaming
      Correct
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   Answer: D

   Bean pudding (such as moin-moin) is traditionally cooked by steaming, which cooks it gently and evenly without drying it out.
5. 5.Carrying out customer check in and out of a hotel is the main duty of a
   1. A
      waiter
   2. B
      housekeeper
   3. C
      receptionist
      Correct
   4. D
      chef
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   Answer: C

   Checking guests in and out of a hotel is handled at the front desk by the receptionist as part of front office duties.
6. 6.Which of the following is extracted by the hood on the cooking ranges?
   1. A
      dust from the kitchen floor
   2. B
      refrigerant gas from the fridge
   3. C
      smoke, heat and cooking fumes or odours
      Correct
   4. D
      water vapour from the dishwashing area
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   Answer: C

   The extractor hood above a cooking range draws off smoke, steam, heat and odours produced during cooking.
7. 7.Which of the following is a fruit-based spirit?
   1. A
      gin
   2. B
      whisky
   3. C
      vodka
   4. D
      brandy
      Correct
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   Answer: D

   Brandy is distilled from fermented fruit, typically grapes, making it the fruit-based spirit among the options.
8. 8.Which of the following gives the characteristic flavour in herbs?
   1. A
      their starch content
   2. B
      their fibre content
   3. C
      their water content
   4. D
      the essential (volatile) oils they contain
      Correct
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   Answer: D

   Herbs owe their distinctive aromas and flavours to the volatile essential oils stored in their leaves or stems.
9. 9.It is necessary to hang meat to
   1. A
      make it heavier for sale
   2. B
      change its natural colour to green
   3. C
      tenderize it and improve its flavour
      Correct
   4. D
      reduce its nutritional value
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   Answer: C

   Hanging meat for a period allows natural enzymes to break down connective tissue, which tenderizes it and develops flavour.
10. 10.Blanching means
    1. A
       marinating food in vinegar for days
    2. B
       slow roasting food overnight
    3. C
       deep frying food in very hot oil
    4. D
       briefly boiling food then plunging it into cold water
       Correct
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    Answer: D

    Blanching is a short scald in boiling water followed by rapid cooling, used to loosen skins, set colour or partially cook food.

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 2016 paper, on a timed CBT screen

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