Neco 2026 Catering Craft Answers (Obj & Essay)

Welcome To EXAMRUNZ.COM – The Most Trusted, Verified & Legit Source for Neco 2026 Catering Craft Answers ( Obj & Essay)

EXAMRUNZ.COM – Authentic Distributors of Exam Questions And Answers. Provides Neco 2026 Catering Craft Answers (Obj & Essay) To our Subscribed (Paid) Candidates Before Exam

Monday, 20th July 2026

Catering Craft 3 & 1 (Objective & Essay) 2:00pm – 4:30pm

CATERING OBJ:
1-10: DDECCECBDC
11-20: DBDBDEABAC
21-30: BCBCEACEBE
31-40: BABAEEBDAC
41-50: EDABDDBACA
51-60: CBDDAEAADD

Neco 2026 Catering Craft Answers (Obj & Essay)

(1a)
(i) Popular Catering:
(PICK ANY ONE)
Popular catering is the commercial preparation and service of food and drinks to members of the public in return for payment. It is provided in establishments such as hotels, restaurants, cafeterias, snack bars, and fast-food outlets. Its main aim is to satisfy customers while making profit.

Popular catering is the business of preparing, serving, and selling food and beverages to the general public for profit. It is carried out in commercial establishments such as hotels, restaurants, cafés, fast-food outlets, canteens, and bars, where customers pay for the meals and services provided.

(ii) Family Service:
(PICK ANY ONE)
Family service is a method of table service in which food is brought to the table in serving dishes, and the host or guests serve themselves by passing the dishes from one person to another. It encourages shared dining and is commonly practised in homes. It promotes togetherness among diners.

Family service is a style of food service in which food is placed in serving dishes on the dining table. The host or diners then serve themselves or pass the dishes around the table. It creates a relaxed and homely dining atmosphere and is commonly used in homes and small gatherings.

(iii) Cover:
(PICK ANY ONE)
A cover is the total set of table appointments prepared for one person before a meal. It consists of the appropriate plates, cutlery, glassware, napkin, and other necessary items arranged according to the menu to be served. A properly laid cover makes food service easier and more attractive.

A cover is the complete arrangement of all the table appointments required for one guest before a meal is served. It includes the correct placement of cutlery, crockery, glassware, napkin, and other table items according to the type of meal being served.

(1b)
(PICK ANY FOUR)
(i)Snail
(ii)Oyster
(iii)Mussel
(iv)Clam
(v)Squid
(vi)Octopus

============================

Neco 2026 Catering Craft Answers (Obj & Essay)

(2a)
(PICK ANY FOUR)
(i) Scotch egg is made with a boiled egg wrapped in minced meat, while meat pie is made with pastry filled with minced meat.
(ii) Scotch egg is coated with breadcrumbs before cooking, while meat pie is covered with pastry dough.
(iii) Scotch egg is usually deep-fried, while meat pie is usually baked.
(iv) Scotch egg has no pastry crust, while meat pie has a pastry crust.
(v) Scotch egg is round in shape, while meat pie is commonly rectangular, square, or oval.
(vi) Scotch egg contains a whole boiled egg as its main filling, while meat pie contains seasoned minced meat as its filling.

(2b)
(PICK ANY TWO)
(i) Helps identify each table easily.
(ii) Ensures food is served to the correct table.
(iii) Reduces mistakes in food delivery.
(iv) Makes order-taking and billing easier.
(v) Improves speed and efficiency of service.
(vi) Helps waiters communicate and coordinate effectively.

==============================

Neco 2026 Catering Craft Answers (Obj & Essay)

(3ai)
Egg wash is a mixture of beaten egg, sometimes mixed with water or milk, brushed onto pastry or dough before baking to give it a shiny golden-brown finish.

(3aii)
Hors d’oeuvre are small, attractive appetizers or light savoury dishes served before the main meal to stimulate the appetite.

(3aiii)
Nutrients are chemical substances found in food that the body needs for growth, energy, repair of body tissues, and the regulation of body processes.

(3b)
(PICK ANY TWO)
(i) Boiling uses water or other liquids, while baking uses dry heat in an oven.
(ii) Boiling cooks food at about 100°C, while baking usually requires higher temperatures.
(iii) Boiling is a moist-heat method of cooking, while baking is a dry-heat method.
(iv) Boiled foods are usually soft and moist, while baked foods are often firm with a browned crust.
(v) Boiling is suitable for foods such as rice, vegetables, and eggs, while baking is suitable for bread, cakes, pastries, and pies.
(vi) Boiling may cause some water-soluble nutrients to be lost into the cooking water, while baking generally results in less nutrient loss through leaching.

=============================

Neco 2026 Catering Craft Answers (Obj & Essay)

(4)
A frying batter is a smooth mixture of flour, egg, liquid, and seasoning used to coat food before deep-frying. It gives fried foods a crisp, golden-brown coating and improves their texture and appearance.

Basic Ingredients required for frying batters:
(i)250 g plain flour
(ii)1 egg
(iii)250 ml milk or water
(iv)1 tablespoon vegetable oil or melted butter
(v)½ teaspoon salt
(vi)A pinch of white pepper (optional)
(vii)Oil for deep frying

Basic Method used for frying batter :
(i)Wash your hands and assemble all the ingredients and equipment.
(ii)Sieve the flour and salt into a clean mixing bowl to remove lumps.
(iii)Beat the egg in a separate bowl until well mixed.
(iv)Add the beaten egg to the flour.
(v)Gradually pour in the milk or water while stirring continuously to form a smooth batters
(vi)Add the vegetable oil or melted butter and mix thoroughly.
(vii) Leave the batter to stand for 20–30 minutes so that it becomes smooth and improves in texture.
(viii)Heat enough oil in a deep fryer or frying pan to the correct frying temperature.
(ix)Dip the food (such as fish, sausages, or vegetables) into the batter until completely coated.
(x)Carefully place the coated food into the hot oil and fry until it is golden brown and thoroughly cooked.
(xi)Remove with a slotted spoon and drain on absorbent paper to remove excess oil.
(xii)Serve immediately while hot with a suitable accompaniment.

==============================

Neco 2026 Catering Craft Answers (Obj & Essay)

(5a)
(PICK ANY THREE)
(i)Both involve serving food and drinks to customers in a dining area.
(ii)Both require trained and well-groomed service staff.
(iii)Both aim to provide efficient and courteous customer service.
(iv)Both require proper table setting and service equipment.
(v)Both ensure customers are served in a clean, comfortable, and organised environment.

(5b)
(PICK ANY THREE)
(i)Parsley
(ii)Thyme
(iii)Bay leaf
(iv)Rosemary
(v)Tarragon
(vi)Sage
(vii)Marjoram

(5c)
(PICK ANY FOUR)
(i)Public bar
(ii)Cocktail bar
(iii)Lounge bar
(iv)Wine bar
(v)Poolside bar
(vi)Mini bar (room bar)

==========================

Neco 2026 Catering Craft Answers (Obj & Essay)

(6)
Given:
Labour Cost = ₦110,000.00
Overhead Cost = ₦30,000.00
Sales = ₦600,000.00
Gross Profit = ₦380,000.00

(i) Food Cost
Food Cost = Sales − Gross Profit
= ₦600,000.00 − ₦380,000.00
= ₦220,000.00

(ii) Net Profit
Net Profit = Gross Profit − (Labour Cost + Overhead Cost)
= ₦380,000.00 − (₦110,000.00 + ₦30,000.00)
= ₦380,000.00 − ₦140,000.00
= ₦240,000.00

(iii) Net Profit as Percentage of Sales
Net Profit % = (Net Profit ÷ Sales) × 100
= (₦240,000.00 ÷ ₦600,000.00) × 100
= 40%

================================

(No.6)

COMPLETED

Neco 2026 Catering Craft Answers (Obj & Essay)

Neco 2026 Catering Craft Answers (Obj & Essay)

Related Posts

Leave a Comment Cancel Reply