WAEC Catering Craft Practice 2026 Questions And Answers

The West African Examination Council (WAEC) has scheduled the WAEC Catering Craft Practice 2026 Questions And Answers paper to kick of on 2nd June, 2026.

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WAEC Catering Craft Practice Questions and Answers 2026

Below are WAEC Catering Craft Practice Essay Questions and Answers for 2026 candidates. Study the questions carefully and revise the answers for better examination performance.

QUESTION 1

(a) Identify the equipment illustrated in Fig. 1.

Answer:

Cutlery Cabinet.

(b) Mention four items that are commonly found in the equipment illustrated in Fig. 1.

Answer (Pick Any Four):

• Knives
• Forks
• Spoons
• Table napkins
• Table mats
• Cruet set
• Toothpick holder
• Menu cards

(c) State three factors that will determine the design of the equipment illustrated in Fig. 1.

Answer (Pick Any Three):

• Purpose or function of the equipment.
• Available space in the establishment.
• Quantity and type of items to be stored.
• Cost of construction or materials.
• Durability and strength required.
• Ease of cleaning and maintenance.
• Number of users or customers to be served.

QUESTION 2

(a) Mention three equipment used in catering establishments for sharpening knives.

Answer (Pick Any Three):

• Sharpening stone.
• Oil stone.
• Water stone.
• Honing steel.
• Electric knife sharpener.
• Manual knife sharpener.
• Grinding wheel.

(b) State five rules a chef must follow when using knives.

Answer (Pick Any Five):

• Always use a sharp knife for cutting.
• Hold the knife firmly by the handle while working.
• Cut away from the body to prevent injuries.
• Use a stable and clean chopping board when cutting.
• Keep fingers tucked in and away from the blade.
• Never leave knives lying loosely on work surfaces.
• Carry a knife with the blade pointed downward and close to the side.
• Do not attempt to catch a falling knife.
• Wash and store knives properly after use.
• Pass a knife to another person by offering the handle first.

QUESTION 3

(a) Mention four types of kitchen linen used in catering establishments.

Answer (Pick Any Four):

• Tablecloth.
• Table napkin.
• Tea towel.
• Glass cloth.
• Oven cloth.
• Kitchen towel.
• Apron.
• Dish cloth.

(b) State two sections of the housekeeping department in a large hotel.

Answer (Pick Any Two):

• Laundry section.
• Linen room section.
• Housekeeping office.
• Public area section.
• Guest room section.

(c) Mention two labour-saving equipment used in the housekeeping department of a large hotel.

Answer (Pick Any Two):

• Vacuum cleaner.
• Floor polishing machine.
• Carpet shampooing machine.
• Washing machine.
• Tumble dryer.

QUESTION 4

Study the food items and available dishes/drinks in Table 1 and answer the questions below.

(a) Give one dish each from rows I, III, VI and VIII that is suitable for an invalid’s breakfast menu.

Answers:

• I (Eggs): Poached Egg
• III (Cereal): Porridge Pap with Milk
• VI (Beans/Plantain): Moi Moi
• VIII (Fruits): Orange Juice

(b) Give one dish each from rows II, V, VI and VIII suitable for a diabetic customer’s lunch meal.

Answers:

• II (Potatoes and Vegetables): Vegetable Soup
• V (Fish): Grilled Sole
• VI (Beans/Plantain): Boiled Kidney Beans
• VIII (Fruits): Orange Juice (Unsweetened)

QUESTION 5

(a)(i) Explain Water Sanitation.

Answer:

Water sanitation is the process of ensuring that water used in the kitchen is clean, safe, and free from harmful microorganisms and contaminants that can cause diseases.

(a)(ii) Explain Hygiene.

Answer:

Hygiene is the practice of maintaining the cleanliness of the body, food, equipment, and the kitchen environment to prevent contamination and ensure good health.

(b) List four causes of unnecessary waste in the kitchen of catering establishments.

Answer (Pick Any Four):

• Poor menu planning.
• Over-purchasing of food items.
• Improper storage of food.
• Careless handling of ingredients.
• Overproduction of meals.
• Incorrect portion control.
• Poor stock rotation.
• Spoilage due to pest infestation.
• Lack of staff training and supervision.
• Use of blunt or inappropriate kitchen equipment leading to excessive trimming and losses.

QUESTION 6

(a) Give three reasons for using signs in catering establishments.

Answer (Pick Any Three):

• To provide information to staff and customers.
• To promote safety in the workplace.
• To prevent accidents and injuries.
• To give directions within the establishment.
• To warn people of potential hazards.
• To enforce rules and regulations.
• To facilitate effective communication.

(b)(i) Give one example of a Permanent Signage.

Answer (Pick One):

• Entrance Sign.
• Exit Sign.
• Reception Sign.

(b)(ii) Give one example of a Prohibition Signage.

Answer (Pick One):

• No Smoking.
• No Entry.
• No Eating or Drinking.

(b)(iii) Give one example of an Occasional Signage.

Answer (Pick One):

• Wet Floor Sign.
• Function or Event in Progress Sign.
• Maintenance Work in Progress Sign.

(c) List two types of fire extinguishers used in catering establishments.

Answer (Pick Any Two):

• Water Fire Extinguisher.
• Foam Fire Extinguisher.
• Carbon Dioxide (CO₂) Fire Extinguisher.
• Dry Powder Fire Extinguisher.
• Wet Chemical Fire Extinguisher.

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• WAEC Catering Craft Essay 2026
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