WAEC 2026 CATERING ANSWERS (OBJ & ESSAY)

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CATERING -CRAFT-OBJ
01-10: AABDDCDDCC
11-20: CCACDBBCDB
21-30: BBBBDCADAB
31-40: DADCCCABBB

COMPLETED
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INSTRUCTIONS: ANSWER FIVE(5) QUESTIONS ONLY

 

(1a)
The equipment illustrated in Fig. 1 is a sideboard (service cabinet).

(1b)
(PICK FOUR ONLY)
(i) Plates.
(ii) Cutlery (spoons, forks and knives).
(iii) Table napkins.
(iv) Glassware.
(v) Cruets (salt and pepper containers).
(vi) Table mats.
(vii) Serving dishes.
(viii) Condiment containers

(1c)
(PICK THREE ONLY)
(i) Size of the catering establishment.
(ii) Available space in the dining area.
(iii) Type of service provided.
(iv) Quantity of equipment and items to be stored.
(v) Number of customers served.
(vi) Cost and availability of materials.
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(2a)
(PICK THREE ONLY)
(i) Sharpening stone
(ii) Oil stone
(iii) Water stone
(iv) Honing steel
(v) Electric knife sharpener
(vi) Manual knife sharpener
(vii) Grinding wheel

(2b)
(PICK FIVE ONLY)
(i) Always use a sharp knife for cutting.
(ii) Hold the knife firmly by the handle while working.
(iii) Cut away from the body to prevent injuries.
(iv) Use a stable and clean chopping board when cutting.
(v) Keep fingers tucked in and away from the blade.
(vi) Never leave knives lying loosely on work surfaces.
(vii) Carry a knife with the blade pointed downward and close to the side.
(viii) Do not attempt to catch a falling knife.
(ix) Wash and store knives properly after use.
(x) Pass a knife to another person by offering the handle first.
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(3a)
(PICK FOUR ONLY)
(i) Tablecloth
(ii) Table napkin
(iii) Tea towel
(iv) Glass cloth
(v) Oven cloth
(vi) Kitchen towel
(vii) Apron
(viii) Dish cloth

(3b)
(PICK TWO ONLY)
(i) Laundry section
(ii) Linen room section
(iii) Housekeeping office
(iv) Public area section
(v) Guest room section

(3c)
(PICK TWO ONLY)
(i) Vacuum cleaner
(ii) Floor polishing machine
(iii) Carpet shampooing machine
(iv) Washing machine
(v) Tumble dryer
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(4a)
I; (Eggs) | Boiled egg |

III; (Cereal) | Porridge pap with milk |

VI; (Beans/Plantain) | Boiled kidney beans |

VIII; (Fruits) | Orange juice |

(Invalid meals should be light, easily digestible, non-spicy)

(4b)
II; (Potatoes/Vegetable) | Vegetable soup |

V; (Fish) | Grilled sole |

VI; (Beans/Plantain) | Beans stew |

VIII; (Fruits) | Orange juice |

(Diabetic meals should be low sugar, high fibre, low glycaemic index)
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(5a)
(i) Water sanitation: The process of ensuring that water used in the kitchen is clean, safe and free from contamination/pathogens that could cause foodborne illness. It involves treating, purifying and properly storing water for cooking and cleaning.

(ii) Hygiene: The practice of maintaining cleanliness and sanitary conditions in the kitchen to prevent the contamination of food and spread of disease. It covers personal hygiene of food handlers, equipment cleanliness and food storage practices.

(5b)
(i)Over-purchasing of food items beyond what is needed
(ii)Improper storage leading to food spoilage
(iii)Incorrect preparation techniques causing excessive food trimmings
(iv)Overcooking or burning of food due to carelessness
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(6a)
(i)To guide customers and staff around the premises
(ii)To warn of potential hazards/dangers (e.g. wet floors)
(iii)To provide safety and emergency information (e.g. fire exits)

(6b)
(i) Permanent signage;
Example; “Restaurant” / “Reception” / “Exit” sign

(ii)Prohibition signage:
Examples: “No Smoking” / “No Entry” sign

(iii) Occasional signage;
Example: “Wet Floor” / “Closed for Function” sign

(6c)
(i) COâ‚‚ (Carbon dioxide) extinguisher
(ii) Dry powder extinguisher
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