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NECO SSCE CATERING CRAFT PRACTICE OBJECTIVE 2023 PAST QUESTION

NECO SSCE CATERING CRAFT PRACTICE OBJECTIVE 2023 PAST QUESTION
NECO SSCE CATERING CRAFT PRACTICE OBJECTIVE 2023 PAST QUESTION


Do you need the National Examinations Council (NECO) Senior School Certificate Examination (SSCE) CATERING CRAFT PRACTICE Past Questions for Free? If Yes, you are in the right place, we provide complete NECO SSCE past questions and answers for download on our website.

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One cannot overstate the value of using previous questions to help you study for your exams. You may learn what you already know, as well as what you don't know or don't know at all, and you can learn new things to read by using it as part of your preparation.

Table of Content

About NECO SSCE

Full meaning of NECO SSCE

N - National
E - Examinations
CO - Council
S - Senior
S - School
C - Certificate
E - Examination

What is NECO SSCE

The National Examinations Council (NECO) Senior School Certificate Examination (SSCE) examination is done by students who just finished senior secondary school. It was the first federal body in Nigeria to provide academic candidates with discounted registration and it was ordered to assume the National Board of Education Measurement's duties (NBEM). The Senior Secondary Certificate Examination and the General Certificate in Education are conducted by National Examinations Council (NECO) every June/July and December/January of the year, respectively.

For more information, you can visit the NECO official website

How to check NECO SSCE Result

To check your NECO SSCE result, check the easy steps given in this post where we explained in detail step by step how you can check your NECO result online. Click here to check easy steps to check NECO result online

About CATERING CRAFT PRACTICE

Catering Craft Practice is a vocational subject that teaches students the skills and knowledge required in the hospitality, food, and catering industry. It focuses on meal planning, food preparation, table setting, customer service, and overall management of food services in homes, hotels, restaurants, and events.

Important Topics In CATERING CRAFT PRACTICE

  • Introduction and Basics

  1. Meaning and Scope of Catering Craft
  2. Types of Catering Establishments (Commercial, Welfare, Industrial)
  3. Qualities and Duties of a Caterer
  4. Career Opportunities in Catering

    • Kitchen and Equipment

    1. Kitchen Layout and Design
    2. Types and Uses of Kitchen Equipment and Utensils
    3. Care and Maintenance of Kitchen Tools
    4. Cooking Methods (Boiling, Frying, Steaming, Baking, etc.)

      • Food and Nutrition

      1. Classes and Sources of Food Nutrients
      2. Food Preservation and Storage
      3. Balanced Diet and Meal Planning
      4. Food Contamination and Prevention

        • Menu Planning and Food Preparation

        1. Types of Menus (À la carte, Table d’hôte)
        2. Menu Planning for Different Occasions
        3. Recipe Reading and Costing
        4. Preparation of Various Local and International Dishes

          • Food Service and Table Setting

          1. Types of Food Service (Self-service, Table service, Buffet, etc.)
          2. Table Setting Techniques (Formal and Informal)
          3. Serving Customers and Etiquette
          4. Handling Customer Complaints

            • Safety and Hygiene

            1. Personal Hygiene and Grooming for Caterers
            2. Kitchen and Food Hygiene
            3. Health and Safety Rules in Catering
            4. Fire Safety and First Aid in the Kitchen

              • Event Catering and Entrepreneurship

              1. Outdoor Catering (Events, Weddings, Parties)
              2. Setting Up a Catering Business
              3. Cost Control and Record Keeping
              4. Marketing and Customer Care in Food Business

              Importance of Past Questions

              Past questions are important in your studies to help you have an insight of how the exam looks like and how to face questions related to different topics covered in the subject examination to be taken

              Excerpts From NECO SSCE CATERING CRAFT PRACTICE OBJECTIVE 2023 Past Questions


              1. The first drink to be served on a wine list is ?
                  A. aperitif. 
                  B. cocktail. 
                  C. fruit drink. 
                  D. fruit juice. 
                  E. liqueur. 

              2. Which of the following is a way of preventing accident in the kitchen ? 
                  A. Cutting  vegetables with blunt knife 
                  B. Mopping slippery floors 
                  C. Removing pots on fire with bare hands 
                  D. Wearing high shoes 
                  E. Working in haste 

              3. Which of the following personnel has the duty of announcing incoming dishes from the kitchen to the     service area? 
                  A. chef de cuisine 
                  B. Debrasseur 
                  C. L’aboyer 
                  D. Le chef potager
                  E. Trancheur 

              4. Party in which only finger chops and drinks are served is ?
                  A. banquet. 
                  B. buffet. 
                  C. cocktail. 
                  D. dinner. 
                  E. luncheon. 

              5.  Sideplate is used for ?
                  A. keeping table number. 
                  B. presenting bill.
                  C. presenting menu list. 
                  D. serving main dish. 
                  E. serving soup. 

              6.  Which of the following food and beverage service staff is a station waiter? 
                  A. Chef d’etage
                  B. Chef de cuisine
                  C. Chef de rang
                  D. Chef de salle
                  E. Maitre d’hotel 

              7.  Which of the following group do not require reheated food? 
                  A. Adults
                  B. Invalids 
                  C. Manual workers 
                  D. Sedentary workers 
                  E. Teenagers 

              8. What is the first action a chef should take in order to execute a given task? 
                  A. Clearing up the work surface 
                  B. Making choice of menu 
                  C. Planning order of work 
                  D. Using correct equipment 
                  E. Using correct ingredient 

              9. Slip cloths are used in the food area to ?
                  A. clean floors. 
                  B. clean glass. 
                  C. cover grubby tables. 
                  D. decorate tables. 
                  E. protect waiters uniform. 

              10. Sardine and Mackerel are good examples of_____ fish. 
                  A. flat 
                  B. oily 
                  C. round 
                  D. shell 
                  E. white 

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