100+ Free NABTEB Catering Craft Practice Questions
Pass your NABTEB Catering Craft Practice Modular Trade Certificate (Nigeria) exam on the first try — instant access, no signup required.
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Sample NABTEB Catering Craft Practice Questions
Try these sample questions to test your NABTEB Catering Craft exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.
1In the classical kitchen brigade, which station chef (chef de partie) is responsible for preparing soups?
2Who is generally regarded as the chef who organised the modern kitchen brigade (brigade de cuisine) system?
3The second-in-command of the kitchen, who deputises for the head chef, is the:
4Which cook in the brigade specialises in fish and seafood dishes?
5Boiling is best described as cooking food in liquid at approximately what temperature at sea level?
6Cooking food gently in liquid kept just below boiling point, around 75-93 C, with barely a movement of the surface, is called:
7Which cooking method involves cooking food slowly in a small amount of liquid in a covered pan, often after browning, combining roasting and stewing?
8Deep frying is classified as which type of cooking method?
9Which of the following is a moist-heat method of cooking?
10The browning reaction between amino acids and reducing sugars that gives roasted and grilled foods their flavour and brown colour is called the:
About the NABTEB Catering Craft Exam
The NABTEB Catering Craft Modular Trade Certificate is a Nigerian technical and vocational qualification covering catering and food preparation. Candidates are assessed on trade theory and practical skills spanning kitchen organisation, cooking methods, stocks and sauces, food commodities, food hygiene and HACCP, menu planning and nutrition, Nigerian and continental dishes, bakery and pastry, food service and costing.
Assessment
The NABTEB Catering Craft Modular Trade Certificate assesses trade theory through objective (multiple-choice) and essay papers together with a practical assessment. This free bank concentrates on multiple-choice trade-theory questions.
Time Limit
Paper durations are set by NABTEB and vary by paper; objective and theory papers are typically completed within a few hours combined.
Passing Score
NABTEB does not publish a single fixed pass mark; a credit-level pass (commonly reported as roughly 50% or above) is generally needed for progression. Confirm the grading scheme on your official result slip.
Exam Fee
Registration and examination fees are set by NABTEB and paid through its official portal; they vary by candidate category and are revised periodically. Check the NABTEB website for current fees. (National Business and Technical Examinations Board (NABTEB), Nigeria)
NABTEB Catering Craft Exam Content Outline
Kitchen Organisation and Brigade
The kitchen brigade, chef de partie roles, larder and kitchen sections, and catering staff duties.
Cooking Methods
Moist and dry heat methods including boiling, poaching, steaming, braising, stewing, roasting, grilling, frying, sauteing and blanching.
Stocks, Soups and Sauces
Stock preparation, classical mother sauces, roux and thickening agents, soups and flavourings such as bouquet garni.
Food Commodities and Larder
Selection, storage and use of meat, fish, poultry, eggs, dairy, vegetables, fruit and cereals.
Food Hygiene, Safety and HACCP
Personal and food hygiene, cross-contamination, the temperature danger zone, safe cooking, holding and reheating temperatures, and HACCP.
Menu Planning and Nutrition
Nutrients and a balanced diet, principles of menu planning, and menu types such as table d'hote and a la carte.
Nigerian and Continental Dishes
Preparation of Nigerian dishes such as jollof rice, egusi soup and moi moi alongside common continental dishes.
Bakery and Pastry
Bread making, gluten and leavening, and pastry methods including rubbing-in, creaming and lamination.
Food Service and Table Setting
Styles of service, laying a cover, and the principles of good food and beverage service.
Equipment, Safety and Costing
Kitchen equipment, fire and accident safety, portion control, food costing and standardised recipes.
How to Pass the NABTEB Catering Craft Exam
What You Need to Know
- Passing score: NABTEB does not publish a single fixed pass mark; a credit-level pass (commonly reported as roughly 50% or above) is generally needed for progression. Confirm the grading scheme on your official result slip.
- Assessment: The NABTEB Catering Craft Modular Trade Certificate assesses trade theory through objective (multiple-choice) and essay papers together with a practical assessment. This free bank concentrates on multiple-choice trade-theory questions.
- Time limit: Paper durations are set by NABTEB and vary by paper; objective and theory papers are typically completed within a few hours combined.
- Exam fee: Registration and examination fees are set by NABTEB and paid through its official portal; they vary by candidate category and are revised periodically. Check the NABTEB website for current fees.
Keys to Passing
- Complete 500+ practice questions
- Score 80%+ consistently before scheduling
- Focus on highest-weighted sections
- Use our AI tutor for tough concepts
NABTEB Catering Craft Study Tips from Top Performers
Frequently Asked Questions
What is the NABTEB Catering Craft Modular Trade Certificate?
It is a Nigerian technical and vocational qualification offered by the National Business and Technical Examinations Board (NABTEB) that certifies competence in catering and food preparation, combining trade-theory papers with a practical assessment.
What topics does the Catering Craft theory cover?
The theory covers kitchen organisation and the brigade, cooking methods, stocks, soups and sauces, food commodities, food hygiene and HACCP, menu planning and nutrition, Nigerian and continental dishes, bakery and pastry, food service and costing.
How is the exam structured?
NABTEB assesses Catering Craft through objective (multiple-choice) and essay theory papers alongside a practical test. This free bank focuses on multiple-choice questions to strengthen the underlying trade-theory knowledge.
What is the temperature danger zone I need to know for food hygiene?
In catering the danger zone is commonly given as 5 to 63 degrees Celsius, the range in which bacteria multiply rapidly. High-risk food should be kept below 5 or above 63 degrees Celsius, poultry cooked to at least 75 degrees Celsius, and food reheated to at least 75 degrees Celsius.