(Objective and Essay)
2026 Edition
Time Allowed: 2 Hours 30 Minutes
Total: 100 Marks (Objective: 60 Marks, Essay: 40 Marks)
IMPORTANT NOTICE
This is a 100 percent original practice examination created for study and revision purposes only. It is set strictly in line with the current NECO Catering Craft Practice syllabus and examination format. It is NOT an actual NECO past question, does not reproduce any official NECO examination content, and does not claim to predict any future NECO paper. Candidates and teachers should use this material solely as a mock test to aid preparation and self-assessment.
General Instructions
1. This paper is divided into two sections: Section A (Objective) and Section B (Essay).
2. Answer ALL questions in Section A and FOUR questions in Section B.
3. Write your answers in a clear, legible manner in the answer booklet provided.
4. Read all instructions carefully before attempting any question.
5. Calculators, textbooks, and unauthorised materials are not permitted in the examination hall.
SECTION A: OBJECTIVE TEST QUESTIONS (60 MARKS)
Instruction: Answer ALL questions. Each question carries 1 mark. Choose the correct option from A to D.
1. Catering craft practice can best be defined as the
A. art and science of food preparation, service and management
B. process of growing crops for consumption
C. study of soil fertility and irrigation
D. act of packaging food items for export
2. Which of the following is NOT a branch of the catering industry?
A. Hotel catering
B. Institutional catering
C. Transport catering
D. Textile catering
3. The term ‘menu’ refers to a
A. list of dishes to be served at a meal
B. list of kitchen staff on duty
C. record of daily food cost
D. plan for kitchen layout
4. A menu that offers a fixed number of courses at a set price is called
A. a la carte menu
B. table d’hote menu
C. cyclic menu
D. static menu
5. Which knife is most suitable for filleting fish?
A. Cleaver
B. Boning knife
C. Filleting knife
D. Palette knife
6. The method of cooking food in a small amount of fat over moderate heat is known as
A. deep frying
B. shallow frying
C. boiling
D. steaming
7. Which of these is a moist heat method of cooking?
A. Grilling
B. Roasting
C. Poaching
D. Baking
8. The ideal temperature for storing fresh meat in a refrigerator is approximately
A. 0 to 4 degrees Celsius
B. 10 to 15 degrees Celsius
C. 20 to 25 degrees Celsius
D. 30 to 35 degrees Celsius
9. Mise en place refers to
A. serving of food to guests
B. preliminary preparation before cooking
C. washing of dishes after a meal
D. costing of a recipe
10. Which of the following is a raising agent used in baking?
A. Salt
B. Baking powder
C. Vinegar
D. Pepper
11. The process of coating food with egg and breadcrumbs before frying is called
A. marinating
B. panada
C. panne
D. glazing
12. Which cut of vegetable produces small even cubes of about 0.5cm?
A. Julienne
B. Brunoise
C. Chiffonade
D. Paysanne
13. The main purpose of blanching vegetables before freezing is to
A. add flavour
B. destroy enzymes that cause spoilage
C. increase weight
D. improve colour permanently without any other reason
14. Which of the following is a classical French mother sauce?
A. Bechamel
B. Ketchup
C. Barbecue sauce
D. Soy sauce
15. A commis chef is best described as a
A. head chef in charge of the entire kitchen
B. junior chef learning under a senior chef
C. chef in charge of pastries only
D. chef responsible for purchasing
16. Which of these hygiene practices is most important before handling food?
A. Wearing jewelry
B. Washing hands thoroughly
C. Tasting food with fingers
D. Chewing gum
17. Food poisoning is commonly caused by
A. proper refrigeration
B. thorough cooking
C. bacterial contamination
D. use of clean utensils
18. The correct order of the kitchen brigade from highest to lowest rank is
A. Commis, Chef de partie, Sous chef, Executive chef
B. Executive chef, Sous chef, Chef de partie, Commis
C. Sous chef, Executive chef, Commis, Chef de partie
D. Commis, Executive chef, Sous chef, Chef de partie
19. Which equipment is used to measure the internal temperature of cooked meat?
A. Weighing scale
B. Meat thermometer
C. Measuring cup
D. Timer
20. A dish prepared and cooked in advance, then reheated before service, is referred to as
A. cook-chill
B. cook-serve
C. a la minute
D. mise en place
21. Which of the following best describes garnishing?
A. Removing bones from meat
B. Decorating a dish to enhance appearance
C. Measuring ingredients accurately
D. Storing food for later use
22. The term ‘roux’ refers to a mixture of
A. flour and fat cooked together
B. sugar and water
C. egg and milk
D. salt and pepper
23. Which of the following is an example of a convenience food?
A. Fresh tomatoes
B. Canned baked beans
C. Raw yam
D. Fresh fish
24. The main reason for costing a recipe is to
A. determine the selling price and control profit
B. increase the cooking time
C. reduce the number of ingredients
D. change the recipe name
25. Which of these is a common cause of cross-contamination in the kitchen?
A. Using separate chopping boards
B. Using the same board for raw meat and vegetables without washing
C. Washing hands regularly
D. Storing raw and cooked food separately
26. The abbreviation ‘HACCP’ stands for
A. Hazard Analysis Critical Control Point
B. Hotel and Catering Control Programme
C. Health and Catering Cooking Procedure
D. Hygiene Approved Catering Certification Plan
27. Which of the following is NOT a function of the store keeping department in catering?
A. Receiving goods
B. Issuing food items
C. Cooking meals
D. Stock taking
28. The best method for cooking rice by absorption is
A. deep frying
B. steaming with excess water drained away
C. boiling with just enough water that is fully absorbed
D. grilling
29. A banquet is best described as
A. a small family meal
B. a formal meal for a large number of guests, usually for a special occasion
C. a quick snack served at a bar
D. a meal served only to hotel staff
30. Which type of table service involves food being served directly onto the guest’s plate in the kitchen?
A. Silver service
B. Plate service
C. Guéridon service
D. Buffet service
31. The main function of an apron in the kitchen is to
A. serve as a decoration
B. protect the chef’s uniform and body from spills and heat
C. identify the head chef
D. hold kitchen tools
32. Which of these is a suitable method for preserving fruits?
A. Bottling with sugar syrup
B. Leaving in open air
C. Storing at room temperature indefinitely
D. Exposing to sunlight for long periods
33. Which nutrient is mainly supplied by carbohydrate-rich foods in meal planning?
A. Energy
B. Growth only
C. Repair of tissues only
D. Regulation of body temperature only
34. A balanced meal is one that
A. contains only proteins
B. contains all the required nutrients in the right proportion
C. is served in large quantity
D. contains only carbohydrates
35. Which of the following kitchen equipment is used for whisking egg whites into stiff peaks?
A. Rolling pin
B. Balloon whisk
C. Palette knife
D. Ladle
36. The term ‘al dente’ is used to describe
A. overcooked pasta
B. pasta cooked until firm to the bite
C. raw pasta
D. burnt pasta
37. Which of these is a dry heat method of cooking?
A. Stewing
B. Braising
C. Baking
D. Poaching
38. The correct way to sharpen a kitchen knife is with a
A. wooden spoon
B. honing steel
C. rolling pin
D. ladle
39. Which of these describes a stock in cookery?
A. A flavoured liquid made from simmering bones, meat or vegetables
B. A type of dessert
C. A method of frying food
D. A tool for measuring temperature
40. Which type of catering establishment primarily serves travellers on trains, ships, or planes?
A. Institutional catering
B. Transport catering
C. Industrial catering
D. Welfare catering
41. The main reason for portion control in catering is to
A. reduce food quality
B. maintain consistency and control cost
C. increase waste
D. reduce customer satisfaction
42. Which of the following best describes a canapé?
A. A large main course dish
B. A small savoury or sweet item served as an appetizer
C. A type of soup
D. A dessert served hot
43. The process of removing the outer skin of vegetables or fruits is called
A. dicing
B. peeling
C. blending
D. whisking
44. Which of the following equipment is used for deep frying?
A. Bain-marie
B. Deep fat fryer
C. Griddle
D. Salamander
45. A bain-marie is mainly used to
A. deep fry food quickly
B. keep food warm using hot water
C. freeze food
D. grill meat
46. Which of the following is an example of a staple food in Nigeria?
A. Yam
B. Caviar
C. Truffle
D. Foie gras
47. The salamander in a professional kitchen is used mainly for
A. chopping vegetables
B. grilling and browning the top of dishes
C. washing dishes
D. measuring ingredients
48. Which of these best defines food hygiene?
A. The process of cooking food quickly
B. Measures taken to ensure food is safe and fit for consumption
C. The act of decorating food
D. The process of costing a meal
49. The term ‘FIFO’ in stock control stands for
A. First In First Out
B. Fast In Fast Out
C. First In Final Out
D. Food In Food Out
50. Which of the following is a suitable garnish for a cream soup?
A. Croutons
B. Raw onions
C. Uncooked pasta
D. Ice cubes
51. The main advantage of using a cyclic menu is that it
A. changes daily without any pattern
B. repeats over a fixed period, aiding planning and cost control
C. is only used for banquets
D. cannot be adjusted for seasons
52. Which of these is a sign of food spoilage?
A. Normal colour and smell
B. Off odour, sliminess or mould growth
C. Correct packaging date
D. Firm texture
53. The purpose of marinating meat before cooking is to
A. reduce its weight
B. add flavour and tenderize it
C. remove all nutrients
D. make it harder to cook
54. Which of the following best describes table d’hote menu?
A. Guests choose any dish at any separate price
B. A set menu offered at a fixed price with limited choices
C. A menu used only for breakfast
D. A menu with no fixed price
55. The correct method of holding a chef’s knife for safety and control is called the
A. pinch grip
B. loose grip
C. hammer grip
D. reverse grip
56. Which of the following is a common cause of accidents in the kitchen?
A. Wet and slippery floors
B. Proper storage of knives
C. Adequate lighting
D. Use of protective clothing
57. Which of these best describes the term ‘yield’ in a recipe?
A. The cost of the recipe
B. The quantity of food produced from a given set of ingredients
C. The cooking time required
D. The list of equipment needed
58. Which of the following food commodities requires refrigeration to prevent rapid spoilage?
A. Dried beans
B. Fresh milk
C. Rice
D. Salt
59. Which of the following is an appropriate way to test if oil is hot enough for deep frying without a thermometer?
A. Touching the oil with bare hands
B. Dropping a small piece of bread or batter to see if it sizzles and rises
C. Waiting for the oil to smoke heavily
D. Tasting the oil directly
60. Which of the following best describes the function of the store control department in a catering establishment?
A. To ensure proper receiving, storage, and issuing of food supplies
B. To cook and serve food to guests
C. To design the dining room layout
D. To train new waiters
SECTION B: ESSAY QUESTIONS (40 MARKS)
Instruction: Answer FOUR questions only from this section. All questions carry equal marks (10 marks each).
Note: Full marks per question shown in the marking guide are scaled from 20 to 10 for grading purposes at the examiner’s discretion; institutions may adjust proportionally.
1.
(a) Define catering craft practice.
(b) State four branches of the catering industry, giving one example of an establishment under each branch.
(c) Explain three factors to consider when planning a menu for a formal event.
2.
(a) List five items of protective clothing worn in the kitchen and state the purpose of each.
(b) Explain five rules of personal hygiene a caterer must observe while handling food.
3.
(a) Differentiate between moist heat and dry heat methods of cooking, giving two examples of each.
(b) Describe the procedure for shallow frying a piece of fish, stating three precautions to observe.
4.
(a) What is meant by food spoilage?
(b) State four causes of food spoilage.
(c) Explain four methods of food preservation used in the home or catering establishment.
5.
(a) Explain the term ‘stock’ as used in cookery and state its uses.
(b) List and describe three types of stock.
(c) Outline the procedure for preparing a basic white stock.
6.
(a) State five safety rules to be observed in the use of kitchen equipment and tools.
(b) Explain the causes of five common kitchen accidents.
(c) Describe first aid measures for a minor burn sustained in the kitchen.
MARKING GUIDE
Section A: Objective Answer Key
| 1. A | 2. D | 3. A | 4. B | 5. C | 6. B |
| 7. C | 8. A | 9. B | 10. B | 11. C | 12. B |
| 13. B | 14. A | 15. B | 16. B | 17. C | 18. B |
| 19. B | 20. A | 21. B | 22. A | 23. B | 24. A |
| 25. B | 26. A | 27. C | 28. C | 29. B | 30. B |
| 31. B | 32. A | 33. A | 34. B | 35. B | 36. B |
| 37. C | 38. B | 39. A | 40. B | 41. B | 42. B |
| 43. B | 44. B | 45. B | 46. A | 47. B | 48. B |
| 49. A | 50. A | 51. B | 52. B | 53. B | 54. B |
| 55. A | 56. A | 57. B | 58. B | 59. B | 60. A |
Section B: Essay Marking Guide
Question 1 (Total: 20 marks, scaled to 10 marks if used as one of four)
• (a) Definition (2 marks): Catering craft practice is the art, science and business of preparing, cooking, presenting and serving food and beverages to people, whether for commercial or non-commercial purposes.
• (b) Branches with examples (2 marks each x 4 = 8 marks): Hotel catering (hotels, guest houses); Institutional catering (schools, hospitals, prisons); Transport catering (airlines, trains, ships); Industrial/Welfare catering (factory canteens, staff cafeterias); Outdoor/Event catering (weddings, banquets).
• (c) Factors in menu planning (available 10 marks, 3-4 marks each depending on depth): Nutritional balance and variety; Cost and budget of the establishment/guests; Occasion and number of guests; Season and availability of ingredients; Skill of kitchen staff and equipment available; Dietary needs/preferences of guests (allergies, religion, culture).
Question 2 (Total: 20 marks, scaled to 10 marks if used as one of four)
• (a) 10 marks (2 marks each): Chef’s hat/toque – keeps hair from falling into food and absorbs sweat; Apron – protects uniform and body from spills/heat; Chef’s jacket (double-breasted) – protects against heat and can be reversed to hide stains; Neckerchief – absorbs sweat around the neck; Non-slip safety shoes – prevent slipping and protect feet from falling objects; Trousers (checked) – protect legs and hide stains.
• (b) 10 marks (2 marks each): Wash hands thoroughly before and after handling food, especially raw meat; Keep fingernails short, clean and unpolished; Cover cuts or wounds with waterproof dressing; Avoid touching hair, nose or face while cooking; Do not smoke, cough or sneeze over food; Wear clean protective clothing and tie back hair; Avoid wearing jewellery that can fall into food.
Question 3 (Total: 20 marks, scaled to 10 marks if used as one of four)
• (a) 8 marks: Moist heat cooking uses water, steam or other liquid as the cooking medium (e.g. boiling, poaching, steaming, stewing). Dry heat cooking uses hot air, hot metal or fat with no liquid (e.g. grilling, roasting, baking, frying). 2 marks for definition of each method + 1 mark each for two correct examples (4 marks total for examples).
• (b) Procedure (8 marks): Clean and prepare the fish (season/coat if required); Heat a small quantity of fat/oil in a shallow pan until moderately hot; Place the fish carefully into the pan to avoid splashing; Cook on one side until golden brown, then turn carefully and cook the other side; Drain on absorbent paper before serving.
• Precautions (4 marks, any three at ~1.5 marks each): Do not overcrowd the pan; Use a fish slice to turn the fish gently to avoid breaking it; Ensure oil is not overheated to avoid burning; Drain excess oil before plating; Handle hot oil carefully to avoid burns.
Question 4 (Total: 20 marks, scaled to 10 marks if used as one of four)
• (a) 2 marks: Food spoilage is the deterioration of food to a point where it is no longer edible, safe or of acceptable quality, usually caused by micro-organisms, enzymes or other agents.
• (b) 4 marks (1 mark each): Growth of bacteria, yeast and mould; Enzymic action; Poor storage/handling; Presence of moisture; Exposure to air/oxygen; Pest infestation. (Any four)
• (c) 14 marks (about 3.5 marks each): Refrigeration/freezing – low temperature slows down microbial growth; Canning – food is sealed in airtight containers and heat-treated to destroy micro-organisms; Drying/dehydration – removes moisture needed for microbial growth; Salting/curing – high salt concentration inhibits bacterial growth; Bottling with sugar syrup – sugar acts as a preservative for fruits; Smoking – combines heat and chemical preservatives from smoke.
Question 5 (Total: 20 marks, scaled to 10 marks if used as one of four)
• (a) 4 marks: A stock is a flavoured liquid obtained by simmering bones, meat trimmings, vegetables and aromatics in water over a long period. It is used as a base for soups, sauces, stews and gravies to add flavour and body.
• (b) 6 marks (2 marks each): White stock – made from lightly coloured bones (chicken, veal) that are not browned before simmering; Brown stock – made from bones that are roasted/browned first to give colour and richer flavour; Vegetable/fish stock – made from vegetable trimmings or fish bones simmered briefly for a lighter stock.
• (c) 10 marks: Wash the bones thoroughly; Place bones in a stock pot and cover with cold water; Bring slowly to the boil and skim off scum/impurities; Add mirepoix (chopped onion, carrot, celery) and a bouquet garni; Simmer gently for the required time without boiling rapidly; Skim regularly; Strain through a fine sieve/muslin cloth; Cool quickly and store appropriately.
Question 6 (Total: 20 marks, scaled to 10 marks if used as one of four)
• (a) 10 marks (2 marks each): Always use dry hands and dry cloths when handling electrical equipment; Keep knives sharp and store them properly in a knife block/rack; Turn pot handles inward to avoid knocking them over; Switch off and unplug equipment after use and before cleaning; Use the correct equipment for each task and never force blunt tools.
• (b) 10 marks (2 marks each): Wet/greasy floors causing slips; Careless use of sharp knives causing cuts; Overloading sockets or faulty wiring causing electrical shocks/fires; Reaching over hot equipment causing burns/scalds; Improper lifting of heavy pots causing strain injuries.
• (c) 6 marks (part of overall 20; adjust proportionally): Immediately cool the burn under cool running water for at least ten minutes; Do not apply ice directly, butter or ointment to the burn; Cover loosely with a clean, non-fluffy dressing; Seek medical attention if the burn is severe, blistered extensively or covers a large area.
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