Neco Catering 2021 Answers

Neco Caterying Answers 2021. neco Caterying 2021, Here you will the the verified neco Caterying expo 2021, neco Caterying questions and answers 2021, Neco 2021 Caterying Answers, neco question and answer 2021, 2021 neco Caterying obj and Theory Answers, neco Caterying 2021, Many NECO candidates find it difficult to answer the NECO 2021 Caterying obj and theory question and Answers correctly due to not understanding the questions. I will show you the best way to answer NECO Caterying Obj and Theory questions and make a good NECO result in your Caterying examination.

(i) Whisk: It is used to blend ingredients smooth or to incorporate air into a mixture
(ii) Colander: It is used to drain the cooking water from foods.
(iii) Tong : It is used to grip and lift objects instead of holding them directly with hands.

(i) Leafy green – lettuce, spinach
(ii) Cruciferous – cabbage, cauliflower,
(iii) Marrow – pumpkin, cucumber

(i)Inspect your equipment regularly:
Finding and fixing small problems early can prevent being sprung up with major repairs and replacement in the future.

(ii)Regular cleaning:
Cleaning the kitchen appliances thoroughly after every use helps to take care of the appliances and save efforts.


Mobile catering is a form of food service in which food is prepared in or served from a vehicle or cart.

(1b) -Tabulate-
(ii)Industrial catering takes place within a building or premises WHILE outdoor catering takes place at a remote place far from the restaurants or convention centers.

(ii)Industrial catering is limited to the size of the hall or venue WHILE Outdoor catering can accommodate a large number of guests.

(ii)Soups (potages)
(iii)Egg dishes (oeufs)
(iv)Pasta and rice (farinuex)

(i) Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color.

(ii) A crouton is a piece of rebaked bread, often cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

(iii) A consomme is a soup or broth that has been clarified egg whites creating a crystal clear liquid. Consommés can be meat-based or vegetarian and are packed full of flavour.

(iv) Marinade is a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it.

(i) Freshness: Thirty-four percent of survey respondents stated freshness was the most important factor considered when making purchases, while another 27 percent ranked it second in importance

(ii) Price –  Economics play a large part in a consumer’s purchasing decisions. About 27 percent of respondents said price was the most important consideration, while another 20 percent said it was the second most important thing to take into account.

(iii) How chickens are raised : Animal health and welfare was rated the most important factor to consider when buying chicken products by 13 percent of respondents. However, another 39 percent of those surveyed considered it the least important of the seven factors listed in the survey.

(iv) Taste : Taste was rated the most important thing to consider when buying chicken products by 13 percent of respondents, while another 20 percent of respondents considered it the second most important aspect to look for.

(v) Brand : A fair number of consumers look for specific brands of chicken when making purchases. Six percent of those surveyed said that is the most important consideration.

(vi) Quantity : How much chicken is in a package does play a role in consumer purchasing decisions. Four percent said quantity is the most important, while another 14 percent of people surveyed said it was the second-most important consideration.


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