WAEC Catering Craft Practice 2021 past questions

Checked by the Skolra question team · Last updated 23 October 2026

Ten questions from the 2021 WAEC Catering Craft Practice paper, with answers and explanations. We hold 34 questions from this paper, and the Skolra app has all of them.

WAEC Catering Craft Practice 2021 questions and answers

1. 1.The best cuts of meat for preparing meals for a malnourished child are
   1. A
      Tough cuts with much connective tissue such as shank
   2. B
      Fatty cuts such as belly pork
   3. C
      Cuts with heavy bone content such as ribs
   4. D
      Lean, tender cuts such as fillet with little fat or connective tissue
      Correct
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   Answer: D

   A malnourished child needs easily digestible, nutrient-dense protein, so lean, tender cuts with minimal fat and connective tissue are preferred over tough or fatty cuts.
2. 2.An importance of the menu is for the guests to be aware of
   1. A
      The dishes available and their prices
      Correct
   2. B
      The chef's personal qualifications
   3. C
      The equipment used in the kitchen
   4. D
      The restaurant's opening and closing hours
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   Answer: A

   A menu's primary role is to inform guests of what dishes are on offer and what they cost, so they can make an informed choice before ordering.
3. 3.Mrs A was served her first course at a laid table. Afterwards, she served herself coleslaw from the buffet table. The type of service applied is called
   1. A
      French service
   2. B
      Assisted service
      Correct
   3. C
      Gueridon service
   4. D
      Room service
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   Answer: B

   Assisted service combines staff-served courses at a laid table with guests helping themselves from a buffet, exactly as described for the first course and the self-served coleslaw.
4. 4.A type of menu that has a fixed number of courses is referred to as
   1. A
      Du jour menu
   2. B
      Cyclical menu
   3. C
      Table d'hote menu
      Correct
   4. D
      A la carte menu
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   Answer: C

   A table d'hote menu offers a set number of courses at a fixed price, unlike an a la carte menu where each dish is priced and chosen separately.
5. 5.The application of moist heat on starch grains results in
   1. A
      Fermentation of the starch
   2. B
      Crystallisation of the starch
   3. C
      Caramelisation of the starch
   4. D
      Gelatinisation of the starch
      Correct
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   Answer: D

   When starch grains are heated in moisture, they absorb water, swell and burst, thickening the liquid in a process known as gelatinisation.
6. 6.An example of a large fixed equipment in the kitchen is
   1. A
      Cooking range
      Correct
   2. B
      Whisk
   3. C
      Rolling pin
   4. D
      Ladle
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   Answer: A

   A cooking range is a large piece of equipment permanently installed in the kitchen, unlike small hand tools such as a rolling pin, ladle or whisk.
7. 7.What is the main function of a bain marie?
   1. A
      To keep already-cooked food hot for service without further cooking
      Correct
   2. B
      To freeze food for long-term storage
   3. C
      To bake bread and pastries
   4. D
      To fry food quickly at very high temperature
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   Answer: A

   A bain marie is a water-bath unit that holds cooked food at serving temperature using gentle, indirect heat so it does not dry out, curdle or overcook.
8. 8.The function of vegetable salad in a main dish is as
   1. A
      An appetizer that opens the meal
   2. B
      A thickening agent for the sauce
   3. C
      An accompaniment that adds colour, texture and extra nutrients
      Correct
   4. D
      A dessert that ends the meal
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   Answer: C

   Vegetable salad served alongside a main dish functions as an accompaniment, contributing freshness, colour, texture and additional nutrients to the plate.
9. 9.A catering service where food and beverage provision is restricted to members only is called
   1. A
      Industrial catering
   2. B
      Club catering
      Correct
   3. C
      Transport catering
   4. D
      Outdoor catering
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   Answer: B

   Club catering serves food and drink only to registered members of a private club rather than to the general public.
10. 10.A food and beverage personnel responsible for serving alcohol is the
    1. A
       Chef de rang
    2. B
       Receptionist
    3. C
       Commis waiter
    4. D
       Bartender
       Correct
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    Answer: D

    The bartender is the food and beverage staff member trained and positioned to mix and serve alcoholic drinks to customers.

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

Spotted a wrong answer? Tell us from the app or on the contact page and we check it.

Practise all 34 questions we hold from the 2021 paper, on a timed CBT screen

Every question has the answer and an explanation, in the Skolra app.

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