![2026 WAEC Catering Craft (Essay & OBJ) Answers [2nd June]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWptqT4I99qnDZuMifrLn4n73Ac5egdabYjPqqgI0trIVDx1hYlCsVwyqGESntqPDwMBOFwVp16CtQZPuQNI9D3WB77Y-FQs-AqLqV3nXJbytg_jSSDrj1h6oLGkZTMuRwLzfkbkpBcs/s1600/WAEC+LOGO.png "2026 WAEC Catering Craft (Essay & OBJ) Answers [2nd June]")
Tuesday, 2nd June 2026
2026 WAEC CATERING CRAFT PRACTICE ESSAY (THEORY) ANSWERS:
(1a)
Cutlery cabinet
(1b)
(PICK ANY FOUR)
(i) Knives
(ii) Forks
(iii) Spoons
(iv) Table napkins
(v) Table mats
(vi) Cruet set
(vii) Toothpick holder
(viii) Menu cards
(1c)
(PICK ANY THREE)
(i) Purpose of the equipment
(ii) Available space in the establishment
(iii) Quantity and type of items to be stored
(iv) Cost of materials
(v) Durability and strength required
(vi) Ease of cleaning and maintenance
(vii) Number of customers to be served
(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.
(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
(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)
(5ai)
Water sanitation is the process of ensuring that water used in the kitchen is clean, safe, and free from harmful microorganisms and contaminants that can cause diseases.
(5aii)
Hygiene is the practice of maintaining the cleanliness of the body, food, equipment, and the kitchen environment to prevent contamination and ensure good health.
(5b)
(PICK FOUR ONLY)
(i) Poor menu planning
(ii) Over-purchasing of food items
(iii) Improper storage of food
(iv) Careless handling of ingredients
(v) Overproduction of meals
(vi) Incorrect portion control
(vii) Poor stock rotation
(viii) Spoilage due to pest infestation
(ix) Lack of staff training and supervision
(x) Use of blunt or inappropriate kitchen equipment leading to excessive trimming and losses.
(6a)
(PICK THREE ONLY)
(i) To provide information to staff and customers.
(ii) To promote safety in the workplace.
(iii) To prevent accidents and injuries.
(iv) To give directions within the establishment.
(v) To warn people of potential hazards.
(vi) To enforce rules and regulations.
(vii) To facilitate effective communication.
(6bi)
PERMANENT SIGNAGE:
(PICK ONE ONLY)
(i) Entrance sign
(ii) Exit sign
(iii) Reception sign
(6bii)
PROHIBITION SIGNAGE:
(PICK ONE ONLY)
(i) No Smoking
(ii) No Entry
(iii) No Eating or Drinking
(6biii)
OCCASIONAL SIGNAGE:
(PICK ONE ONLY)
(i) Wet Floor sign
(ii) Function or Event in Progress sign
(iii) Maintenance Work in Progress sign
(6c)
(PICK TWO ONLY)
(i) Water fire extinguisher
(ii) Foam fire extinguisher
(iii) Carbon dioxide (CO₂) fire extinguisher
(iv) Dry powder fire extinguisher
(v) Wet chemical fire extinguisher.
2026 WAEC CATERING CRAFT PRACTICE OBJ (OBJECTIVES) ANSWERS
11-20: CCACDBBCDC
21-30: BBBDBCDDCB
31-40: DDDCCCBBBB
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- NB: DO NOT SEND USED OR INVALID RECHARGE CARD PINS TO AVOID YOUR NUMBER BEING BLACKLISTED.
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