Get Free 2025 WAEC GCE Nov/Dec Catering Craft Practice Answers – Essay and Objective for School Candidates. Access verified and accurate 2025 WAEC Nov/Dec Catering Craft Practice 2 (Essay) and Catering Craft Practice 1 (Objective) questions and answers for free!
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2025 WAEC GCE Catering Craft Practice Exam Schedule [School Candidates]:
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Catering Craft Practice 2 (Essay): 9:30 am – 10:20 am
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Catering Craft Practice 1 (Objective): 10:20 am – 11:00 am
Date: Friday, 2nd May, 2025
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A. 2025 WAEC GCE Catering Craft Practice Essay (Theory) Answers
👉 Complete essay answers will be uploaded here once the exam starts.
B. 2025 WAEC GCE Catering Craft Practice Objective (OBJ) Answers
👉 Live and accurate OBJ answers will be updated during the exam period.
Are you preparing for the 2025 WAEC GCE Catering Craft Practice examination? This subject is one of the most practical-oriented papers in the WAEC GCE syllabus and plays a vital role for candidates interested in careers in hospitality, hotel management, culinary arts, and tourism.
Overview of the 2025 WAEC GCE Catering Craft Practice Exam
The WAEC GCE Catering Craft Practice exam is divided into two papers:
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Paper 2 (Essay) – Theory questions that test your knowledge of catering principles, food production, safety, and hospitality management.
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Paper 1 (Objective) – Multiple-choice questions covering key concepts and definitions from catering, food science, and customer service.
The exam is practical-oriented and requires not only memorization but also understanding of real-life catering situations.
2025 WAEC GCE Catering Craft Practice Sample Essay (Theory) Questions and Answers
Below are five original and well-crafted sample theory questions with suggested answers to help you prepare:
Question 1
List and explain five personal hygiene practices every caterer must observe when working in a kitchen.
Answer
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Hand Washing – Hands must be washed with soap and clean water before handling food to prevent contamination.
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Proper Grooming – Caterers should keep their hair neatly tied or covered with a cap to prevent loose hair from falling into food.
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Nail Care – Fingernails should be trimmed and kept clean to prevent dirt and germs from being transferred to meals.
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Use of Clean Uniforms – Wearing clean aprons and kitchen coats ensures a professional appearance and reduces contamination risk.
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Avoiding Illness – Caterers suffering from colds, diarrhea, or skin infections should not handle food as they could transmit diseases to customers.
Question 2
State four reasons why food is cooked before consumption.
Answer
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To Kill Harmful Microorganisms – Cooking destroys bacteria and parasites that may cause foodborne diseases.
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To Improve Taste and Flavor – Heat enhances the natural flavor and aroma of food, making it more palatable.
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To Soften Food – Cooking breaks down tough fibers in meat and vegetables, making them easier to chew and digest.
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To Increase Shelf Life – Cooked food spoils more slowly than raw food because heat reduces microbial activity.
Question 3
Mention three methods of preserving perishable food and explain each.
Answer
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Refrigeration – Storing perishable foods at low temperatures slows down bacterial growth and keeps them fresh.
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Freezing – Preserves food by turning water content into ice, which prevents bacterial activity.
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Canning – Food is sealed in airtight containers and heated to kill microorganisms, allowing for long-term storage.
Question 4
Identify four qualities of a good waiter in a catering establishment.
Answer
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Good Communication Skills – A waiter should speak politely and listen carefully to customer requests.
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Neat Appearance – Personal cleanliness and proper dressing create a good impression on customers.
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Patience – A good waiter must remain calm even when customers are demanding or slow to order.
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Knowledge of Menu – Waiters should be familiar with all dishes and drinks to answer questions and make recommendations.
Question 5
Explain three reasons why proper waste disposal is important in a catering environment.
Answer
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Prevention of Pests – Properly disposing of waste reduces the attraction of flies, cockroaches, and rats.
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Reduction of Bad Odor – Timely disposal of garbage helps maintain a pleasant working environment.
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Compliance with Health Standards – Following waste disposal regulations ensures the establishment passes health inspections and avoids penalties.
2025 WAEC GCE Catering Craft Practice Sample Objective (OBJ) Questions and Answers
Here are 10 original multiple-choice questions with answers for quick practice:
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Which of the following is a dry-heat method of cooking?
A. Boiling
B. Steaming
C. Roasting
D. Stewing
Answer: C Roasting -
Which piece of equipment is used for mixing dough?
A. Blender
B. Whisk
C. Dough mixer
D. Colander
Answer: C Dough mixer -
Which vitamin is most affected by heat during cooking?
A. Vitamin A
B. Vitamin B1
C. Vitamin D
D. Vitamin K
Answer: B Vitamin B1 -
The main function of yeast in bread-making is to
A. Sweeten the dough
B. Add color
C. Make the dough rise
D. Improve flavor
Answer: C Make the dough rise -
Which of these is a function of a steward in a hotel?
A. Cooking meals
B. Serving drinks
C. Washing dishes
D. Planning the menu
Answer: C Washing dishes -
Which of the following is an example of a perishable food?
A. Rice
B. Yam
C. Sugar
D. Salt
Answer: B Yam -
Food poisoning is mainly caused by
A. Excess sugar
B. Contaminated food
C. Eating late at night
D. Skipping meals
Answer: B Contaminated food -
Which of these is not a career option in catering craft practice?
A. Chef
B. Waiter
C. Accountant
D. Kitchen assistant
Answer: C Accountant -
The process of removing bones from fish or meat is called
A. Mincing
B. Deboning
C. Filleting
D. Scaling
Answer: B Deboning -
The part of an egg that contains fat and vitamins is the
A. Albumen
B. Yolk
C. Shell
D. Membrane
Answer: B Yolk
Final Tips for 2025 WAEC GCE Candidates
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Practice with past questions to understand the pattern.
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Pay attention to catering hygiene, safety, and cooking methods – WAEC loves to test these topics.
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Revise food preservation techniques, customer service skills, and meal planning.
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Time yourself when answering questions to improve speed and accuracy.
With consistent preparation using quality resources like this, you will gain the confidence needed to score high in the 2025 WAEC GCE Catering Craft Practice examination.