WAEC May/June CCP verifies expo answers is now available. If you are for this paper, here is the WAEC Catering Exam Craft Questions And Answers 2025 to help you get a good result in your exam. This paper is scheduled to hold on Thursday, 2nd May, 2025 for SSCE candidates nationwide. The West African Examinations Council (WAEC) is a regional examination body that conducts examinations in English-speaking West African countries. It administers examinations such as the West African Senior School Certificate Examination (WASSCE) for school candidates and private candidates.
We are aware you are here because you are looking for WAEC May/June year] FREE Catering Craft Practice answers. If this is correct, then you are welcome.
In this post, you will not only see the solution to the paper, but will also see how WAEC CCP questions are set, and how to answer them to get an A in the subject.
Also read: WAEC Practical Specimen
Catering Craft Practice Exam Date and time is as scheduled below
Catering Craft Practice 2 (Essay), 8:30 am – 9:20 am
Catering Craft Practice 1 (Objective), 9:20 am – 0:00 am
WAEC Catering Craft Practice Questions And Answers 2025 Expo
All CCP 2025 questions and answers will be posted here for free. Our team are currently with the paper and carrying out verification. Once after the verification, it will be dropped here for free.
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Catering Craft Practice Expo Question Paper
CCP question paper loading…91% completed
CCP-OBJ
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31-40: BBBBBDACAC
SOLVED BY bingmat.com.ng
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(6a)
A – À la carte menu
B – Table d’hôte menu
(6b)
Beverage (Mixed citrus juice)
(6c)
Starters/Appetizers
(6d)
(PICK ANY TWO)
(i) Each item is priced separately.
(ii) It offers a wide variety of individual dishes to choose from.
(iii) Customers have the freedom to choose each dish separately.
(iv) Food is usually freshly prepared to order.
(v) It often takes more time to serve since meals are cooked on request.
(vi) It tends to be more expensive than other types of menus due to individual pricing and preparation.
[02/05, 9:41 am] Tda: (1a)
(i)Raw meat – Red
(ii)Raw fish – Blue
(iii)Cooked meat – Brown
(iv)Salad and fruits – Green
(v)Vegetables – Yellow
(vi)Bakery and dairy – White
(1b)
(i)Prevent Cross-Contamination: By using different colored boards for different types of food (e.g., raw meat, vegetables, cooked food).
(ii)Improve Kitchen Efficiency: It provides a quick and easy way for kitchen staff to identify the correct board to use, reducing confusion and streamlining food preparation processes.
[02/05, 9:43 am] Tda: (2a)
(PICK ANY FOUR)
[I] Baking Soda: Absorbs odors and neutralizes acidic stains.
[II] White Vinegar: Removes stains and brightens surfaces with its natural acidity.
[III] Hydrogen Peroxide: Whitens and removes tough stains through oxidation.
[IV] Dish Soap: Gently removes general stains with its mild formula.
[V] Enzyme-Based Cleaners: Breaks down protein-based stains like food and blood.
[VI] Bleach: Powerful stain remover and whitener for tough stains.
(2b)
(PICK ANY FOUR)
[I] Stain Identification: Knowing the stain type helps choose the right removal method.
[II] Prompt Action: Quick treatment increases chances of successful stain removal.
[III] Patch Test: Ensures the removal method won’t damage the surface.
[IV] Appropriate Cleaner: Selects a cleaner that suits the stain and surface.
[V] Safe Application: Follows instructions and safety guidelines for the cleaner.
[VI] Thorough Rinsing: Removes residue to prevent stain re-depositing.
[02/05, 9:44 am] Tda: (6a)
A – À la carte menu
B – Table d’hôte menu
(6b)
Beverage (Mixed citrus juice)
(6c)
Starters/Appetizers
(6d)
(PICK ANY TWO)
(i) Each item is priced separately.
(ii) It offers a wide variety of individual dishes to choose from.
(iii) Customers have the freedom to choose each dish separately.
(iv) Food is usually freshly prepared to order.
(v) It often takes more time to serve since meals are cooked on request.
(vi) It tends to be more expensive than other types of menus due to individual pricing and preparation.
[02/05, 9:47 am] Tda: (5a)
(i) Banquet garnish: Decorative edible items used to enhance the appearance of dishes served at banquets.
(ii) French dressing: A type of salad dressing typically made with oil, vinegar, mustard, and seasonings.
(iii) Gateau: A rich, fancy cake, especially one with layers and filling.
(iv) Mise en place: A French term meaning everything in its place, it refers to the preparation and arrangement of ingredients and tools before cooking begins.
(5b)
(i) Poisson – Fish
(ii) Couteau – Knife
(iii) Pomme de terre – Potato
(iv) Fromage – Cheese
[02/05, 9:49 am] Tda: (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.
(ii)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.
(ii) Pasteurization is a method that reduces microbial load, ensuring milk safety for consumption while preserving nutritional quality.
[02/05, 9:51 am] Tda: (4a)
(i) Pork roast: Apple sauce or mustard
(ii) White bait: Lemon wedges and brown bread with butter
(iii) Hot fish dish without a sauce: Parsley butter or lemon juice
(iv) Venison: Redcurrant jelly or game sauce
(4b)
(PICK ANY THREE)
(i) Self-service
(ii) Table service
(iii) Tray service
(iv) Counter service
(v) Specialized service
(vi) Buffet service
(4c)
Vinaigrette
[02/05, 10:03 am] Tda: Use this number 6 below Please
(6a)
Menu A: Table d’hôte
Menu B: À la carte
(6b)
Mixed citrus juice: Beverage/Drink
(6c)
Menu A I: Consommé: Soup
Menu A II: Thin tomato soup: Soup
Menu A III: Mixed chopped vegetable salad: Starter/Appetizer
(6d)
(i) It has a set number of courses at a fixed price.
(ii) Limited choices are available for each course.
QUESTION 1
Solving/Typing……
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Catering Craft Practice OBJ Answers
This year CCP objective answers will be made available here for free. Keep checking this page to know when it is ready.
2025 CCP OBJ Loading…Keep refreshing
Solving/Typing……
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2024 CATERING
(1a)
(i) Eyes: Fresh fish have bright, clear, and convex eyes.
(ii) Gills: Fresh fish have vibrant red or pink gills that are free of slime or mucus. If the gills are pale, grayish, or have a thick coating of mucus, the fish is not fresh.
(iii) Flesh: Fresh fish have firm, shiny flesh that springs back when pressed.
(iv) Smell: Fresh fish have a mild, slightly sweet smell.
(1b)
(i) Chunks
(ii) Loins
(iii) Steaks
(iv) Fillets
*WAEC CATERING CRAFT PRACTICE*
*NUMBER FOUR*
(4a)
(PICK ANY FOUR)
(i) Caramelization: Roasting helps develop a rich, caramelized flavor in foods, creating a delicious and appealing crust.
(ii) Concentration of flavors: The high heat of roasting can intensify and concentrate the natural flavors of the food.
(iii) Improved texture: Roasting can result in a crispy, crunchy exterior while keeping the interior tender and juicy.
(iv) Versatility: A wide range of foods can be roasted, from meats and vegetables to fruits and even some desserts.
(v) Ease of preparation: Roasting is a relatively simple cooking method that requires minimal hands-on time, making it convenient for busy cooks.
(vi) Health benefits: Roasting can help retain more nutrients in certain foods compared to other cooking methods, such as boiling or steaming.
(4b)
(PICK ANY FOUR)
(i) chicken
(ii) potatoes
(iii) parsnips
(iv) Whole fish or fillets
(v) almonds
WAEC Catering Craft Practice Theory (Essay) Answers
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