WAEC Catering Craft Practice 2018 past questions

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

Ten questions from the 2018 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 2018 questions and answers

1. 1.The cutlery used for fork buffet are fork and
   1. A
      chopsticks
   2. B
      skewer
   3. C
      knife
   4. D
      spoon
      Correct
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   Answer: D

   Fork buffet food is cut small enough to be eaten without a knife, so guests are given just a fork and spoon to manage their plate.
2. 2.In catering services, portion control means
   1. A
      the amount of money charged for a single meal
   2. B
      the number of customers served in a day
   3. C
      restricting the number of customers allowed into the dining hall
   4. D
      serving a standard, pre-determined quantity of food to each customer
      Correct
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   Answer: D

   Portion control is the practice of serving a standardized, measured quantity of food per customer so that cost, quality and consistency are controlled.
3. 3.In a restaurant, arretez is the term used to
   1. A
      call a waiter to the kitchen
   2. B
      start preparing a new dish
   3. C
      stop or cancel an order
      Correct
   4. D
      serve the dessert course
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   Answer: C

   Arretez is French for 'stop', and in restaurant/kitchen brigade usage it is called out to halt or cancel an order that has been placed.
4. 4.Which of the following is a key food and beverages service personnel
   1. A
      the head waiter (Maitre d'hotel)
      Correct
   2. B
      the security guard
   3. C
      the housekeeper
   4. D
      the hotel receptionist
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   Answer: A

   The head waiter, or Maitre d'hotel, is a key food and beverage service personnel, supervising the dining room team and guest service.
5. 5.Coarsely chopped vegetables used for stock making is known as
   1. A
      chiffonade
   2. B
      brunoise
   3. C
      mirepoix
      Correct
   4. D
      julienne
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   Answer: C

   Mirepoix is the French term for roughly or coarsely chopped vegetables, such as onion, carrot and celery, used to flavour stocks.
6. 6.In menu planning, knowledge of the source of commodities is essential because of
   1. A
      knowing how popular the commodity is abroad
   2. B
      knowing the seasonal availability and freshness of ingredients
      Correct
   3. C
      knowing the name of the supplier's company
   4. D
      knowing the colour of the commodity's packaging
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   Answer: B

   Knowing where commodities come from helps the menu planner judge seasonal availability, freshness and reliability of supply before fixing dishes on a menu.
7. 7.From the options below, the most important table accompaniment is
   1. A
      bread and butter
   2. B
      mustard and vinegar
   3. C
      salt and pepper (the cruet set)
      Correct
   4. D
      sugar and cream
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   Answer: C

   Salt and pepper, kept in a cruet set, are the most basic and universally required table accompaniment, present at virtually every cover.
8. 8.Essential considerations prior to planning a menu include
   1. A
      the colour scheme of the dining room walls
   2. B
      the type of customers, cost, season and availability of commodities
      Correct
   3. C
      the number of waiters scheduled to work
   4. D
      the location of the nearest market alone
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   Answer: B

   Good menu planning starts with knowing who the customers are, what it will cost, the season, and which ingredients can actually be sourced.
9. 9.The measurement 1m x 1m of linen is suitable for a
   1. A
      a buffet display table
   2. B
      a sideboard
   3. C
      a large banquet table seating twelve
   4. D
      a small square table seating two covers
      Correct
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   Answer: D

   A 1m by 1m square cloth is sized to fit a small table laid for two covers; larger tables need correspondingly larger linen.
10. 10.Which of the following nuts is mostly used in pastries and confectionery?
    1. A
       Groundnut
    2. B
       Cashew
    3. C
       Almond
       Correct
    4. D
       Walnut
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    Answer: C

    Almonds are the nut most widely used in pastry and confectionery work, for example in marzipan, almond paste and pastry toppings.

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 2018 paper, on a timed CBT screen

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