WAEC 2026 Catering Craft Practice Answers – Egg Cookery (Poaching)
This practice question is designed to help you prepare effectively for WAEC 2026 Catering Craft Practice, especially the section on methods of cooking eggs and basic kitchen procedures.
Question 1
The steps below describe a method of cooking eggs. Study them carefully, then answer the questions that follow in your exam practice notebook.
- Fill a shallow pan with clean water and bring it to a gentle simmer.
- Add a little salt and vinegar to the water if required.
- Break a fresh egg into a small cup or saucer.
- Stir the water gently to form a whirlpool.
- Carefully slide the egg into the simmering water.
- Allow the egg to cook gently without boiling rapidly.
- Cook until the egg white is set and the yolk remains soft.
- Remove the egg with a slotted spoon, drain and serve immediately.
Suggested Answers for WAEC Practice
(a) Name the method of cooking eggs described above.
Answer: The method of cooking eggs described above is poaching. The egg is cooked in gently simmering water without the shell.
(b) State two reasons why vinegar is sometimes added to the water when using this method.
- Vinegar helps the egg white to coagulate quickly and hold its shape.
- It prevents the egg white from spreading out in the water.
(c) Mention two qualities of a well-poached egg that would attract full marks in the exam.
- The egg white is completely set and forms a neat, oval shape.
- The yolk is soft and slightly runny, not overcooked or hard.
(d) State two important safety or hygiene points to observe when poaching eggs.
- Use only fresh, clean eggs to reduce the risk of food-borne illness.
- Wash hands and equipment properly before and after handling raw eggs.
Exam Tips for Catering Craft Practice
- Always read the question carefully and identify the method of cookery being tested (e.g. boiling, frying, poaching, baking).
- Use correct catering terms such as simmer, coagulate, and slotted spoon to earn more marks.
- When a process is given in steps, be ready to name the method, give reasons for each step, and state the qualities of a good end product.
- Practise the actual methods in the kitchen so that theory questions become easier to understand and answer.
Question 2
(2a) Uses of corn flour (pick any three).
- Corn flour is used for thickening soups.
- Corn flour is used for thickening sauces.
- Corn flour is used for thickening gravies.
- Corn flour is used in the preparation of custards.
- Corn flour is used in making puddings and desserts.
- Corn flour is used in some confectionery products.
(2b) Steps in making short crust pastry.
- Sieve the flour into a clean mixing bowl.
- Rub the fat into the flour until the mixture resembles fine breadcrumbs.
- Add a little cold water and mix with a knife to form a dough.
- Gather the dough together and knead lightly until smooth.
- Wrap or cover the dough and allow it to rest before rolling out.
Question 3
(3a) Joints/cuts of a chicken.
- Neck.
- Wing.
- Breast.
- Rib/side.
- Thigh (leg).
- Tail (Parson's nose).
Question 5
(5a) Equipment for making coffee
Electric coffee percolator.
(5b) Steps in using an electric coffee percolator
- Ensure the coffee percolator is clean and in good working condition.
- Measure the required quantity of water and pour it into the percolator.
- Place the required amount of ground coffee into the filter basket.
- Fit the filter basket correctly into the percolator and cover it.
- Close the lid properly and connect the percolator to the power supply.
- Switch on the percolator and allow the coffee to brew until the process is completed.
- Switch off the percolator, serve the coffee hot and add milk or sugar if desired.
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