NECO 2025/2026 Catering Craft Obj & Theory Answers
CATERING CRAFT PRACTICE OBJ
01-10: DBEECBAEDA
11-20: CACEAEADEB
21-30: EBABCCCCDD
31-40: EEDEEAADAB
41-50: BACECBABBD
51-60: AEAEDABEAA
COMPLETED
1(a)
1. Cafeteria service: Customers serve themselves from a counter and pay before eating.
2. Outdoor catering: Food service provided at events outside the restaurant, like parties or weddings.
3. Portion control: Managing the amount of food served to avoid waste and ensure consistency.
(1b)
1. Catering is providing food services; leisure is about relaxation and enjoyment.
2. Catering is often commercial; leisure is personal or recreational.
(2a)
The gram equivalent of one tablespoon of sugar is 12.5 grams.
8 tablespoons = 8 × 12.5g = 100 grams.
(2b)
(PICK FOUR)
(i)Use sharp knives carefully and correctly.
(ii) Store knives safely when not in use.
(iii) Use a chopping board for cutting tasks.
(iv) Keep fingers away from the cutting path.
(v) Do not attempt to catch a falling knife.
(vi) Keep the kitchen floor dry and uncluttered to avoid slipping while using knives.
(2ci)Â
Entrée: An entrée is a dish served as the main course of a meal, particularly in formal dining.
(2cii)
Casserole: A casserole is a dish that is cooked slowly in an oven, usually consisting of meat, vegetables, and a starchy binder, all baked together in a deep dish.
(3a)
1. Neat appearance
2. Good communication
3. Punctuality
4. Politeness
5. Attentiveness
6. Honesty
(3b)
Cashier:Â Handles payments, issues receipts.
Chef de salle: Supervises dining room, ensures smooth service.
Sommelier: Advises on wine, serves wine.
(4a)
Differences between yam ball and meat pie:
(i) Yam ball is made primarily from mashed yam; meat pie is made with flour and filled with meat.
(ii) Yam ball is deep-fried; meat pie is baked.
(iii) Yam ball is round-shaped; meat pie is semi-circular or oval with sealed edges.
(4b)
Breakfast table cover equipment:
(i) Side plate
(ii) Cutlery (knife, fork, spoon)
(iii) Napkin
(iv) Tea cup and saucer
(5a)
A stock is a clear, flavourful liquid prepared by simmering bones, meat, fish, or vegetables in water. It serves as a base for making soups, sauces, gravies, and other dishes.
(5b)
(i) Both soup and sauce can be made from stock.
(ii) Both involve simmering ingredients like meat, bones, or vegetables.
(iii) Both may be thickened using agents like flour, cornstarch, or reduction.
(iv) Both enhance the flavor and appeal of main dishes.
(5c)
(i) Nutritional value – Menu must offer a balanced diet.
(ii) Variety – Different dishes should be included to avoid monotony.
(iii) Cost – Dishes should be within the customer’s or organization’s budget.
(iv) Availability of ingredients – Ingredients should be in season or accessible.
(6i)
Food Cost = Sales − Gross Profit
= ₦5,200,000 − ₦3,100,000
= ₦2,100,000
(6ii)
Net Profit = Gross Profit − (Labour Cost + Overhead Cost)
= ₦3,100,000 − (₦1,200,000 + ₦100,000)
= ₦3,100,000 − ₦1,300,000
= ₦1,800,000
(6iii)
Profit as Percentage of Sales = (Net Profit ÷ Sales) × 100
= (₦1,800,000 ÷ ₦5,200,000) × 100
≈ 34.62%
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