![NECO 2026 Catering Craft (OBJ & Essay) Answers [20th July]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9f_kgZHkpwe3ZGRMKuPnGA-VD_OOBrZ8lPvbX2Ck7LqE2bxJno-zybxRraBaMGmR8NR5aUR9yODXkyg5Pk9H4I4xkxcu0GZSMrd5rmqt4Rgu31igdvKf2KMReKipXCIFKpgGzlPwI3rw/s1600/NECO.jpg "NECO 2026 Catering Craft (OBJ & Essay) Answers [20th July]")
Get Free Live 2026 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 (20th July, 2026).
A. 2026 NECO CATERING CRAFT PRACTICE (OBJECTIVES) ANSWERS:
1-10: DDECCECBDC11-20: DBDBDEABAC
21-30: BCBCEACEBE
31-40: BABAEEBDAC
41-50: EDABDDBACA
51-60: CBDDAEAADD
B. 2026 NECO CATERING CRAFT PRACTICE (THEORY) ANSWERS:
(1a)
(i) Popular Catering:
(PICK ANY ONE)
Popular catering
is the commercial preparation and service of food and drinks to members
of the public in return for payment. It is provided in establishments
such as hotels, restaurants, cafeterias, snack bars, and fast-food
outlets. Its main aim is to satisfy customers while making profit.
OR
Popular
catering is the business of preparing, serving, and selling food and
beverages to the general public for profit. It is carried out in
commercial establishments such as hotels, restaurants, cafés, fast-food
outlets, canteens, and bars, where customers pay for the meals and
services provided.
(ii) Family Service:
(PICK ANY ONE)
Family
service is a method of table service in which food is brought to the
table in serving dishes, and the host or guests serve themselves by
passing the dishes from one person to another. It encourages shared
dining and is commonly practised in homes. It promotes togetherness
among diners.
OR
Family service is a style of food service
in which food is placed in serving dishes on the dining table. The host
or diners then serve themselves or pass the dishes around the table. It
creates a relaxed and homely dining atmosphere and is commonly used in
homes and small gatherings.
(iii) Cover:
(PICK ANY ONE)
A
cover is the total set of table appointments prepared for one person
before a meal. It consists of the appropriate plates, cutlery,
glassware, napkin, and other necessary items arranged according to the
menu to be served. A properly laid cover makes food service easier and
more attractive.
OR
A cover is the complete arrangement of
all the table appointments required for one guest before a meal is
served. It includes the correct placement of cutlery, crockery,
glassware, napkin, and other table items according to the type of meal
being served.
(1b)
(PICK ANY FOUR)
(i)Snail
(ii)Oyster
(iii)Mussel
(iv)Clam
(v)Squid
(vi)Octopus
(2a)
(PICK ANY FOUR)
(i)Scotch
egg is prepared by wrapping a hard-boiled egg with seasoned sausage
meat, while meat pie is prepared by enclosing seasoned minced meat
filling in pastry dough before baking.
(ii)Scotch egg contains a
whole boiled egg as its main filling, whereas meat pie contains cooked
minced meat mixed with onions, seasoning, and sometimes vegetables.
(iii)Scotch
egg is coated with beaten egg and breadcrumbs before cooking, while
meat pie is not coated with breadcrumbs but is brushed with egg wash to
give it a golden-brown colour.
(iv)Scotch egg is mainly cooked by deep-frying (or sometimes baking), whereas meat pie is cooked by baking in an oven.
(v)Scotch
egg has an outer covering made of sausage meat, while meat pie has an
outer covering made of shortcrust or puff pastry.
(vi)Scotch egg is
usually round or oval in shape because of the egg inside, whereas meat
pie is commonly rectangular, square, or semicircular depending on the
mould used.
(vii)Scotch egg is rich in protein because it contains
egg and meat, while meat pie contains more carbohydrate because of its
pastry in addition to the meat filling.
(viii)Scotch egg is commonly
served as a cold or hot snack, picnic food, or appetizer, whereas meat
pie is usually served hot as a snack or light meal and is often
accompanied by soft drinks or fruit juice.
(2b)
(PICK ANY TWO)
(i)Table numbers help waiters identify each table easily, making it easier to locate guests and provide prompt service.
(ii)They ensure that food and drinks are served to the correct customers, thereby reducing errors and customer complaints.
(iii)They make order taking and billing more accurate, as each order can be linked to the correct table number.
(iv)They
improve the speed and efficiency of service, allowing waiters to
deliver meals without confusion, especially during busy periods.
(v)They
help in organising and coordinating restaurant operations, making it
easier for waiters, cashiers, and supervisors to monitor customers and
maintain smooth service.
(3a)
(i) Egg wash
(PICK ANY ONE)
Egg
wash is a mixture of beaten egg, sometimes mixed with milk or water,
applied to pastries and bread before baking. It gives baked products a
shiny golden-brown colour and helps toppings stick to the surface. It
improves the appearance of baked products.
OR
Egg wash is a
liquid made by beating an egg before use in baking. It is brushed on
the surface of pastries, pies, or bread to improve their colour and give
them an attractive glossy finish. It also enhances the appearance of
baked products.
(ii) Hors d'oeuvre:
(PICK ANY ONE)
Hors
d'oeuvre is a small savoury dish served before the main course to
stimulate the appetite. It may be served hot or cold and is attractively
presented to guests. It is usually served in small portions.
OR
Hors
d'oeuvre is an appetizer served at the beginning of a meal before the
main course. It is prepared in small portions to awaken the appetite and
make the meal more enjoyable. It may be served either hot or cold.
(iii) Nutrients:
(PICK ANY ONE)
Nutrients
are substances in food that provide energy, support growth, repair body
tissues, and maintain good health. They include carbohydrates,
proteins, fats, vitamins, minerals, and water. A balanced diet provides
all the essential nutrients needed by the body.
OR
Nutrients
are nourishing substances obtained from food that help the body to
function properly. They are needed for body growth, energy production,
tissue repair, and protection against diseases. They are essential for
maintaining good health.
(3b)
(PICK ANY TWO)
(i)Boiling is a moist-heat method of cooking, whereas baking is a dry-heat method of cooking.
(ii)Boiling uses water or stock as the cooking medium, whereas baking uses hot air in an oven.
(iii)Boiling cooks food at about 100°C, whereas baking is carried out at higher oven temperatures.
(iv)Boiling keeps food moist and soft, whereas baking gives food a dry, firm texture with a browned crust.
(v)Boiling
is suitable for foods such as rice, yam, eggs, fish, and vegetables,
whereas baking is suitable for cakes, bread, pastries, biscuits, and
meat pies.
(4)
Ingredients:
(i) Flour - 250g
(ii) Baking powder - 1 teaspoon
(iii) Salt - 1/2 teaspoon
(iv) Water - 200ml
(v) Egg - 1, optional
(vi) Oil - for deep frying
Method:
(i) Sieve flour, baking powder and salt together into a bowl.
(ii) Break in the egg and add water gradually.
(iii) Whisk to make a smooth thick batter that coats the back of a spoon.
(iv) Rest for 10 minutes.
(v) Dip food item into batter and deep fry in hot oil until golden brown.
(vi) Drain on absorbent paper and serve hot.
Use: For fish, chicken, plantain, akaratt
(5a)
(PICK ANY THREE)
(i)Both involve serving food and drinks to customers in a dining area.
(ii)Both require trained and well-groomed service staff.
(iii)Both aim to provide efficient and courteous customer service.
(iv)Both require proper table setting and service equipment.
(v)Both ensure customers are served in a clean, comfortable, and organised environment.
(5b)
(PICK ANY THREE)
(i)Parsley
(ii)Thyme
(iii)Bay leaf
(iv)Rosemary
(v)Tarragon
(vi)Sage
(vii)Marjoram
(5c)
(PICK ANY FOUR)
(i)Public bar
(ii)Cocktail bar
(iii)Lounge bar
(iv)Wine bar
(v)Poolside bar
(vi)Mini bar (room bar)
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