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2025 WAEC Food & NUT (Essay & OBJ) Answers [30th April]
Get Free Live 2025 WAEC May/June Catering Craft Practice (CCP) Questions and Answers for School Candidates Free of Charge | WAEC May/June Free Catering Craft Practice (CCP) Questions and Answers EXPO Room (2nd May, 2025).
WAEC May/June 2025 FREE CATERING CRAFT PRACTICE (CCP) QUESTION AND ANSWER ROOM [School Candidates]

Friday, 2nd May, 2025
Catering Craft Practice 2 (Essay), 9:30 am – 10:20 am
Catering Craft Practice 1 (Objective), 10:20 am – 11:00 am
 

2025 WAEC CATERING CRAFT PRACTICE ESSAY (THEORY) ANSWERS:

(1a)
(i) Raw meat – Red
(ii) Raw fish – Blue
(iii) Cooked meat – Yellow
(iv) Salad and fruits – Green
(v) Vegetables – Brown
(vi) Bakery and dairy – White

(1b)
(PICK ANY TWO)
(i) To prevent cross-contamination between raw and cooked foods.
(ii) To promote hygiene and food safety in the kitchen.
(iii) To comply with food safety regulations and standards.
(iv) To help kitchen staff easily identify the correct board for each task.
(v) To reduce the risk of foodborne illnesses caused by bacteria transfer.

(2a)
(PICK ANY FOUR)
(i) Detergents
(ii) Bleach
(iii) Vinegar
(iv) Baking soda
(v) Ammonia solution
(vi) Lemon juice

(2b)
(PICK ANY FOUR)
(i) Type of fabric or material
(ii) Type of stain
(iii) Age of the stain
(iv) Use of appropriate stain remover
(v) Test stain remover on a small area first
(vi) Follow manufacturer’s cleaning instructions 


(3a)
(PICK ANY FOUR)
(i) Pasteurized milk
(ii) Sterilized milk
(iii) UHT (Ultra-High Temperature) milk
(iv) Evaporated milk
(v) Condensed milk
(vi) Powdered milk

(3bi) Homogenization:
(PICK ANY ONE)
Homogenization is q process that breaks down fat molecules in milk to a uniform size, ensuring even distribution and preventing cream separation.

OR

Homogenization is a treatment that improves milk's texture, appearance, and stability.

(3bii) Pasteurization:


(PICK ANY ONE)
Pasteurization is a  heat treatment process that kills pathogenic bacteria and extends milk's shelf life.

OR

Pasteurization is a method that reduces microbial load, ensuring milk safety for consumption while preserving nutritional quality.


(4a)
(I) Pork Roast: Apple sauce, roasted vegetables  and gravy.

(II) White Bait: Lemon wedges, tartar sauce, and possibly brown bread or toast

(III) Hot Fish Dish without Sauce:Lemon wedges and possibly boiled  or steamed vegetables

(IV) Venison: Red wine reduction  or red currant jelly, roasted root vegetables

(4b)
(PICK ANY THREE)
(i) Table Service
(ii) Buffet Service
(iii) Counter Service
(iv) Room service
(v) Banquet service

(4c)
Vinaigrette


(5a)
(PICK ONE MEANING FOR EACH)
(i) Banquet garni: This is a bundle of herbs used to flavor soups, stews, and sauces during cooking.

OR

A garnished bouquet of herbs used to flavor soups, stews, and sauces.

(ii) French dressing: This is a salad dressing made from oil, vinegar, and seasonings.

OR

This is a vinaigrette made of oil, vinegar, and seasonings. It is often used as a salad dressing.

(iii) Gateau: This is a rich, layered French cake often filled with cream or fruit.

OR

This is a rich cake, often layered and filled with cream or fruit.

(iv) Mise en place: This is a French term for "everything in place"; prepping ingredients before cooking.

OR

This is a French term meaning “everything in its place”. It refers to having all ingredients prepped and ready before cooking.


(5b)
I. Poisson: Fish
II. Couteau: Knife
III. Pomme de terre: Potato
IV. Fromage: Cheese

(6a)
A: Table d’hôte menu   
B:  À la carte menu

(6b)
Main Dish

(6c)
I: Soup course  
II:Soup course
III : Starter/Appetizer

(6d)
(PICK ANY TWO)
(i) It has individual pricing for each dish
(ii) Offers variety of courses
(iii) It includes both local and continental dishes
(iv) It is suitable for regular or casual dining

 

2025 WAEC CATERING CRAFT PRACTICE OBJ (OBJECTIVES) ANSWERS

1-10: CADCCACABD
11-20: DABDBACDBD
21-30: CCDCADBBBB
31-40 : CBBABDACAB
 
 
TO SUBSCRIBE FOR 2025 WAEC CATERING CRAFT PRACTICE (CCP) ANSWERS DIRECT VIA LINK ONLY
  1. JUST GO OUT AND BUY MTN CARDS OF N800 (400 + 400 = 800)
  2. GO TO YOUR MESSAGE, TYPE THE CARD PINS CORRECTLY AND SEND TO 08107431933.
  3. DON'T CALL, JUST TEXT, IF THE CARDS PINS ARE VALID, A REPLY WILL BE SENT TO YOU CONFIRMING THAT YOU HAVE BEEN SUBSCRIBED.
  4. RELAX AND WAIT FOR YOUR ANSWERS 30MINUTES BEFORE EXAM STARTS OR AFTER EXAM STARTS.
  5. NB: DO NOT SEND USED CARD PINS OR YOUR NUMBER WILL BE BLACKLISTED.

NB: ONLINE ANSWERS COMES 1hr After Exam Commences (KEEP REFRESHING THIS PAGE)


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TO SUBSCRIBE FOR 2025 WAEC CATERING CRAFT PRACTICE ANSWERS VIA LINK
  1. JUST GO OUT AND BUY MTN CARDS OF N800 (400 + 400 = 800)
  2. GO TO YOUR MESSAGE, TYPE THE CARD PINS CORRECTLY AND SEND TO 08107431933.
  3. DON'T CALL, JUST TEXT, IF THE CARDS PINS ARE VALID, A REPLY WILL BE SENT TO YOU CONFIRMING THAT YOU HAVE BEEN SUBSCRIBED.
  4. RELAX AND WAIT FOR YOUR ANSWERS 30MINUTES BEFORE EXAM STARTS OR AFTER EXAM STARTS.
  5. NB: DO NOT SEND USED CARD PINS OR YOUR NUMBER WILL BE BLACKLISTED.