Scribd
Upload
401 views3 pages

WAEC Catering Theory Likely Questions 2025

The document outlines key topics related to WAEC Catering Craft Practice, including definitions and causes of food spoilage, differences between personal and kitchen hygiene, methods of cooking with their pros and cons, and duties of a restaurant waiter. It also covers characteristics of a good kitchen layout, culinary terms, types of menus, convenience foods with examples and advantages, menu planning for diabetic patients, and safety measures for using electrical kitchen appliances. This information is essential for understanding catering practices and maintaining food safety.

Uploaded by

abiodunafeni149
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
401 views3 pages

WAEC Catering Theory Likely Questions 2025

The document outlines key topics related to WAEC Catering Craft Practice, including definitions and causes of food spoilage, differences between personal and kitchen hygiene, methods of cooking with their pros and cons, and duties of a restaurant waiter. It also covers characteristics of a good kitchen layout, culinary terms, types of menus, convenience foods with examples and advantages, menu planning for diabetic patients, and safety measures for using electrical kitchen appliances. This information is essential for understanding catering practices and maintaining food safety.

Uploaded by

abiodunafeni149
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

WAEC Catering Craft Practice - 10 Likely

Theory Questions and Answers (2025)


1. Define 'food spoilage' and explain four causes of food spoilage.
Food spoilage is the deterioration of food so that it becomes unsafe or undesirable for
consumption.
Causes:
1. Microorganisms (bacteria, fungi)
2. Enzyme activity
3. Chemical reactions (oxidation)
4. Physical damage (bruising, mishandling)

2. Differentiate between personal hygiene and kitchen hygiene. Give


three examples of each.
Personal hygiene refers to cleanliness of the food handler, while kitchen hygiene refers to
cleanliness of the kitchen environment.
Examples of personal hygiene:
- Washing hands
- Wearing clean uniforms
- Keeping nails trimmed
Examples of kitchen hygiene:
- Cleaning surfaces regularly
- Covering food
- Proper waste disposal

3. List five methods of cooking and explain one advantage and one
disadvantage of each.
1. Boiling – A: Simple method; D: Loss of nutrients.
2. Frying – A: Adds flavor; D: Uses a lot of oil.
3. Steaming – A: Preserves nutrients; D: Takes time.
4. Baking – A: Healthy; D: May dry out food.
5. Grilling – A: Adds smoky flavor; D: Can burn easily.
4. Describe five duties of a restaurant waiter before, during, and after
service.
Before: Set tables, check equipment, polish cutlery.
During: Serve food and drinks, attend to customers, clear plates.
After: Clean tables, reset for next service, report lost items.

5. State five characteristics of a good kitchen layout.


1. Adequate ventilation
2. Proper lighting
3. Easy workflow (kitchen triangle)
4. Safety and cleanliness
5. Separation of raw and cooked food areas

6. Explain the following culinary terms:


a. Simmering – Cooking food gently just below boiling point.
b. Blanching – Briefly boiling food then cooling in cold water.
c. Braising – Slow cooking in a small amount of liquid.
d. Folding – Gently mixing to retain air in a mixture.
e. Garnishing – Decorating food to enhance appearance.

7. Mention five types of menus and give one example of each.


1. À la carte – Grilled chicken with chips
2. Table d’hôte – 3-course meal at fixed price
3. Cyclical menu – Weekly school lunch plan
4. Static menu – Fast food menu
5. Special menu – Valentine’s Day dinner menu

8. What are convenience foods? List five examples and two advantages of
their use.
Convenience foods are pre-prepared foods requiring minimal cooking.
Examples: Canned beans, instant noodles, frozen pizza, ready soup, powdered milk.
Advantages:
1. Saves time
2. Easy to prepare

9. Describe five steps involved in planning a menu for a diabetic patient.


1. Consult a nutritionist
2. Choose low-sugar, high-fiber foods
3. Include complex carbohydrates
4. Avoid sugary snacks
5. Balance protein, carbs, and vegetables

10. State five safety measures to be observed when using electrical


kitchen appliances.
1. Keep cords dry
2. Do not overload sockets
3. Unplug after use
4. Inspect for damage
5. Keep away from water

You might also like