WAEC Catering Craft Practice (OBJ & Essay) Questions and Answers 2026
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*WAEC 2026 CCP (CATERING CRAFT PRACTICE)* NUMBER ONE (1a) The equipment illustrated in Fig. 1 is a sideboard (service cabinet). (1b) (PICK FOUR ONLY) (i) Plates. (ii) Cutlery (spoons, forks and knives). (iii) Table napkins. (iv) Glassware. (v) Cruets (salt and pepper containers). (vi) Table mats. (vii) Serving dishes. (viii) Condiment containers. NUMBER ONE (1c) (PICK THREE ONLY) (i) Size of the catering establishment. (ii) Available space in the dining area. (iii) Type of service provided. (iv) Quantity of equipment and items to be stored. (v) Number of customers served. (vi) Cost and availability of materials. NUMBER TWO (2a) (PICK THREE ONLY) (i) Sharpening stone (whetstone). (ii) Sharpening steel (steel rod). (iii) Electric knife sharpener. (iv) Grinding wheel. (v) Oil stone. (2b) (PICK FIVE ONLY) (i) Always use the correct knife for the task. (ii) Keep knives sharp and clean. (iii) Cut away from the body. (iv) Use a stable chopping board when cutting. (v) Do not leave knives in sinks filled with water. (vi) Carry knives with the blade pointing downward. (vii) Store knives properly after use. (viii) Do not attempt to catch a falling knife. NUMBER THREE (3a) (PICK FOUR ONLY) (i) Tea towels. (ii) Glass cloths. (iii) Oven cloths. (iv) Kitchen towels. (v) Aprons. (vi) Tablecloths. (vii) Napkins. (viii) Service cloths.
