ADVERTISING
![NECO 2025 Catering Craft (OBJ & Essay) Answers [26th June]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9f_kgZHkpwe3ZGRMKuPnGA-VD_OOBrZ8lPvbX2Ck7LqE2bxJno-zybxRraBaMGmR8NR5aUR9yODXkyg5Pk9H4I4xkxcu0GZSMrd5rmqt4Rgu31igdvKf2KMReKipXCIFKpgGzlPwI3rw/s1600/NECO.jpg "NECO 2025 Catering Craft (OBJ & Essay) Answers [26th June]")
Get Free Live 2025 NECO June/July Catering Craft Practice (CCP) OBJ & Essay Questions and Answers Free of Charge | NECO June/July Free Catering Craft (Objectives and Theory) Questions and Answers EXPO Room (26th June, 2025).
NECO JUNE/JULY 2025 FREE CATERING CRAFT PRACTICE OBJ & ESSAY (CCP) QUESTION AND ANSWER ROOM
Thursday 26th June, 2025.
Catering Craft Practice (Objective & Essay)
10:00am – 12:30pm
10:00am – 12:30pm
A. 2025 NECO CATERING CRAFT PRACTICE (OBJECTIVES) ANSWERS:
1-10: DBEEEBABDA11-20: CACEBEADCA
21-30: EBBBCBEEDD
31-40: CCDEEAADAB
41-50: BACECBABBB
51-60: AABECEBEAA
B. 2025 NECO CATERING CRAFT PRACTICE (THEORY) ANSWERS:
(1ai)
(PICK ANY ONE)
Cafeteria service is a self-service system where customers select their food from a display counter and pay at a cashier. This is common in schools, hospitals, and some workplaces.
OR
Cafeteria service is a type of food service where customers select and serve themselves from a variety of dishes displayed in a public area, often in institutions, schools, offices, or commercial establishments.
(1aii)
(PICK ANY ONE)
Outdoor catering is the act of Providing food and beverage services at an event or location outside of a traditional restaurant or dining area. This can include events like weddings, parties, or festivals held in parks or other open spaces
OR
Outdoor catering refers to food services provided at a location outside of a traditional restaurant or catering facility, often at events, parties, or gatherings held in open spaces.
(1aiii)
(PICK ANY ONE)
Portion control is the practice of regulating the quantity of food served to each individual to manage costs, portion sizes, and calorie intake.
OR
Portion control refers to the practice of controlling the amount of food served or consumed in a single serving. This involves measuring or portioning out specific amounts of food to manage calories intake and reduce food waste
(1b)
Put your answer in a tabular form
Catering:
(PICK ANY TWO)
(i)Providing food and beverage services.
(ii)Primarily involves food preparation, service, and event management.
(iii)To satisfy the food and beverage needs of a group of people at an event.
(iv)Can be indoors or outdoors, but often associated with events.
(v)Requires expertise in food preparation, service, and event planning.
Leisure:
(PICK ANY TWO)
(i)Providing recreational or relaxing activities
(ii)Involves activities like sports, games, entertainment, or relaxation.
(iii)To provide enjoyment, entertainment, or relaxation for individuals or groups.
(iv)Can be indoors or outdoors, and often associated with recreational spaces
(v)Requires skills related to the chosen leisure activity.
(PICK ANY ONE)
Cafeteria service is a self-service system where customers select their food from a display counter and pay at a cashier. This is common in schools, hospitals, and some workplaces.
OR
Cafeteria service is a type of food service where customers select and serve themselves from a variety of dishes displayed in a public area, often in institutions, schools, offices, or commercial establishments.
(1aii)
(PICK ANY ONE)
Outdoor catering is the act of Providing food and beverage services at an event or location outside of a traditional restaurant or dining area. This can include events like weddings, parties, or festivals held in parks or other open spaces
OR
Outdoor catering refers to food services provided at a location outside of a traditional restaurant or catering facility, often at events, parties, or gatherings held in open spaces.
(1aiii)
(PICK ANY ONE)
Portion control is the practice of regulating the quantity of food served to each individual to manage costs, portion sizes, and calorie intake.
OR
Portion control refers to the practice of controlling the amount of food served or consumed in a single serving. This involves measuring or portioning out specific amounts of food to manage calories intake and reduce food waste
(1b)
Put your answer in a tabular form
Catering:
(PICK ANY TWO)
(i)Providing food and beverage services.
(ii)Primarily involves food preparation, service, and event management.
(iii)To satisfy the food and beverage needs of a group of people at an event.
(iv)Can be indoors or outdoors, but often associated with events.
(v)Requires expertise in food preparation, service, and event planning.
Leisure:
(PICK ANY TWO)
(i)Providing recreational or relaxing activities
(ii)Involves activities like sports, games, entertainment, or relaxation.
(iii)To provide enjoyment, entertainment, or relaxation for individuals or groups.
(iv)Can be indoors or outdoors, and often associated with recreational spaces
(v)Requires skills related to the chosen leisure activity.
(2a)
1 teaspoon (tsp) of sugar ≈ 4.2 grams
8 tsp × 4.2 grams/tsp ≈ 33.6 grams
So, the gram equivalent of 8 teaspoons of sugar is approximately 33.6 grams.
(2b)
(PICK ANY FOUR)
(i)Ensure cutting boards are secure and won't move.
(ii)When chopping, keep fingers curled under and out of the way of the blade.
(iii)Cut away from your body and use controlled motions.
(iv)Keep knives in designated holders or sheaths when not in use.
(v)Stay focused and avoid distractions while handling sharp objects.
(2ci)
Entrée: Entrée is a dish served before the main course. It's often a smaller, lighter dish designed to stimulate the appetite.
(2cii)
Casserole: A dish, usually baked, that combines various ingredients in a deep dish or pan. It typically includes a starch (like pasta or rice), vegetables, and a protein source (like meat or beans), all cooked together in a sauce or liquid.
1 teaspoon (tsp) of sugar ≈ 4.2 grams
8 tsp × 4.2 grams/tsp ≈ 33.6 grams
So, the gram equivalent of 8 teaspoons of sugar is approximately 33.6 grams.
(2b)
(PICK ANY FOUR)
(i)Ensure cutting boards are secure and won't move.
(ii)When chopping, keep fingers curled under and out of the way of the blade.
(iii)Cut away from your body and use controlled motions.
(iv)Keep knives in designated holders or sheaths when not in use.
(v)Stay focused and avoid distractions while handling sharp objects.
(2ci)
Entrée: Entrée is a dish served before the main course. It's often a smaller, lighter dish designed to stimulate the appetite.
(2cii)
Casserole: A dish, usually baked, that combines various ingredients in a deep dish or pan. It typically includes a starch (like pasta or rice), vegetables, and a protein source (like meat or beans), all cooked together in a sauce or liquid.
(3a)
(PICK ANY SIX)
(i)Good Communication Skills: Ability to clearly and effectively interact with customers, colleagues, and management to ensure seamless service delivery.
(ii)Attentiveness: Being vigilant and responsive to customers' needs, anticipating their requirements, and providing prompt service.
(iii)Professionalism: Maintaining a courteous, respectful, and composed demeanor in all interactions, adhering to industry standards and etiquette.
(iv)Product Knowledge: Familiarity with menu offerings, ingredients, preparation methods, and drink pairings to make informed recommendations and answer customer queries.
(v)Attention to Detail: Ensuring accuracy in orders, billing, and service to prevent errors, enhance customer satisfaction, and maintain high service standards.
(vi)Time Management: Efficiently managing tasks, prioritizing duties, and multitasking to ensure smooth service delivery, even during peak periods.
(vii)Teamwork: Collaborating with colleagues to ensure seamless service, sharing knowledge, supporting each other, and contributing to a positive team dynamic.
(viii)Adaptability: Ability to handle unexpected situations, customer requests, and changes in service flow with flexibility, composure, and a solutions-oriented approach.
(3b)
YOU ARE INSTRUCTED TO PICK ONLY TWO
(i)Cashier
(PICK ANY TWO)
(i) processing and Handling payments
(ii)Managing cash and card transactions
(iii)Providing receipts to customers
(iv)Responding to customer inquiries
(ii)Chef de Salle:
(PICK ANY TWO)
(i)Overseeing and coordinating the activities of waiters, waitresses, and other service staff
(ii)Coordinating table assignments and managing reservations
(iii)Monitoring service standards to ensure quality service to customers
(iv)Communicating with the kitchen staff to ensure that orders are prepared correctly and delivered to the right tables
(iii)Sommelier
(PICK ANY TWO)
(i)Develop and maintain expertise in wine varieties,
(ii) Suggest wine pairings to customers
(iii)Serve wine correctly, including opening, pouring, and serving wine
(iv)Monitor wine stock levels, track inventory, and suggest replenishments
(PICK ANY SIX)
(i)Good Communication Skills: Ability to clearly and effectively interact with customers, colleagues, and management to ensure seamless service delivery.
(ii)Attentiveness: Being vigilant and responsive to customers' needs, anticipating their requirements, and providing prompt service.
(iii)Professionalism: Maintaining a courteous, respectful, and composed demeanor in all interactions, adhering to industry standards and etiquette.
(iv)Product Knowledge: Familiarity with menu offerings, ingredients, preparation methods, and drink pairings to make informed recommendations and answer customer queries.
(v)Attention to Detail: Ensuring accuracy in orders, billing, and service to prevent errors, enhance customer satisfaction, and maintain high service standards.
(vi)Time Management: Efficiently managing tasks, prioritizing duties, and multitasking to ensure smooth service delivery, even during peak periods.
(vii)Teamwork: Collaborating with colleagues to ensure seamless service, sharing knowledge, supporting each other, and contributing to a positive team dynamic.
(viii)Adaptability: Ability to handle unexpected situations, customer requests, and changes in service flow with flexibility, composure, and a solutions-oriented approach.
(3b)
YOU ARE INSTRUCTED TO PICK ONLY TWO
(i)Cashier
(PICK ANY TWO)
(i) processing and Handling payments
(ii)Managing cash and card transactions
(iii)Providing receipts to customers
(iv)Responding to customer inquiries
(ii)Chef de Salle:
(PICK ANY TWO)
(i)Overseeing and coordinating the activities of waiters, waitresses, and other service staff
(ii)Coordinating table assignments and managing reservations
(iii)Monitoring service standards to ensure quality service to customers
(iv)Communicating with the kitchen staff to ensure that orders are prepared correctly and delivered to the right tables
(iii)Sommelier
(PICK ANY TWO)
(i)Develop and maintain expertise in wine varieties,
(ii) Suggest wine pairings to customers
(iii)Serve wine correctly, including opening, pouring, and serving wine
(iv)Monitor wine stock levels, track inventory, and suggest replenishments
(4a)
(PICK ANY THREE)
(i)Yam ball is made from boiled and pounded yam, while meat pie is made from pastry dough filled with meat and other ingredients.
(ii)Yam ball is typically smooth and dense, while meat pie has a flaky pastry crust and a savory filling.
(iii)Yam ball is boiled and pounded, while meat pie is baked.
(iv) Yam ball has a neutral, starchy flavor, while meat pie has a savory, meaty flavor.
(v) Yam ball is typically spherical in shape, while meat pie is often rectangular or circular with a pastry crust.
(4b)
(PICK ANY FOUR)
(i)Plate
(ii)Cup
(iii)Saucer
(iv)Knife
(v)Fork
(vi)Spoon
(PICK ANY THREE)
(i)Yam ball is made from boiled and pounded yam, while meat pie is made from pastry dough filled with meat and other ingredients.
(ii)Yam ball is typically smooth and dense, while meat pie has a flaky pastry crust and a savory filling.
(iii)Yam ball is boiled and pounded, while meat pie is baked.
(iv) Yam ball has a neutral, starchy flavor, while meat pie has a savory, meaty flavor.
(v) Yam ball is typically spherical in shape, while meat pie is often rectangular or circular with a pastry crust.
(4b)
(PICK ANY FOUR)
(i)Plate
(ii)Cup
(iii)Saucer
(iv)Knife
(v)Fork
(vi)Spoon
(5a)
A stock is a flavorful liquid base made by simmering bones, meat, fish, or vegetables in water. It's used as a foundation for soups, sauces, and other dishes.
OR
Stock is a clear, flavorful liquid made by simmering bones, meat, fish, or vegetables in water, used as a base for soups, stews, sauces, and other culinary dishes, enhancing their flavor and nutritional value.
(5b)
(PICK ANY FOUR)
(i)Both soup and sauce have a liquid base.
(ii)Both enhance flavor in dishes.
(iii)Both often use aromatics like onions, garlic, and herbs.
(iv)Both require seasoning to balance flavors.
(v)Both can use various ingredients like meats, vegetables, and spices.
(vi)Both consider texture, with soups ranging from clear to thick and sauces from thin to thick.
(5c)
(PICK ANY FOUR)
(i)Target audience
(ii)Ingredient availability
(iii)Budget
(iv)Nutritional balance
(v)Food safety
(vi)Theme or occasion
A stock is a flavorful liquid base made by simmering bones, meat, fish, or vegetables in water. It's used as a foundation for soups, sauces, and other dishes.
OR
Stock is a clear, flavorful liquid made by simmering bones, meat, fish, or vegetables in water, used as a base for soups, stews, sauces, and other culinary dishes, enhancing their flavor and nutritional value.
(5b)
(PICK ANY FOUR)
(i)Both soup and sauce have a liquid base.
(ii)Both enhance flavor in dishes.
(iii)Both often use aromatics like onions, garlic, and herbs.
(iv)Both require seasoning to balance flavors.
(v)Both can use various ingredients like meats, vegetables, and spices.
(vi)Both consider texture, with soups ranging from clear to thick and sauces from thin to thick.
(5c)
(PICK ANY FOUR)
(i)Target audience
(ii)Ingredient availability
(iii)Budget
(iv)Nutritional balance
(v)Food safety
(vi)Theme or occasion
TO SUBSCRIBE AND GET ANSWERS FOR NECO CATERING CRAFT OBJ & ESSAY ANSWERS VIA LINK ONLY
- JUST GO OUT AND BUY MTN CARDS OF N800 (400 + 400 = 800)
- GO TO YOUR MESSAGE, TYPE THE CARD PINS CORRECTLY AND SEND TO 08107431933.
- DON'T CALL, JUST TEXT, IF THE CARDS PINS ARE VALID, A REPLY WILL BE SENT TO YOU CONFIRMING THAT YOU HAVE BEEN SUBSCRIBED.
- RELAX AND WAIT FOR YOUR ANSWERS 30MINUTES BEFORE EXAM STARTS OR AFTER EXAM STARTS.
- NB: DO NOT SEND USED CARD PINS OR YOUR NUMBER WILL BE BLACKLISTED.
NB:
Only Share this Page with Trusted Students, We will be hiding this paAge
immediately exam ends and a new page will be created for the upcoming
exam. Kindly do well to bookmark the site and check back later.
===============================================
DAILY SUBSCRIPTION - PER SUBJECTS
*******Link Payment Per Subject: N600***** [Gets Answers On Time]
******Link Payment Per Practical: N400***** [Gets Answers On Time]
===========================================
===============================================
DAILY SUBSCRIPTION - PER SUBJECTS
*******Link Payment Per Subject: N600***** [Gets Answers On Time]
******Link Payment Per Practical: N400***** [Gets Answers On Time]
===========================================
0 Comments
NOTE: Comments are moderated and may not appear immediately as they require review and approval by a moderator. Remember to check the "Notify Me" box before submitting your comment to receive notifications when your comment is approved or when a reply is posted.