BECE 2011 Basic Design And Technology (Home Economics) Past Question Paper One

1

Which of the following is a neatening stitch?

  • A: overcasting
  • B: feather
  • C: chain
  • D: stem
2

Green leafy vegetables and sea foods provide the body with

  • A: minerals
  • B: proteins
  • C: vitamins
  • D: fats
3

Which of the following is a dry method of cooking?

  • A: boiling
  • B: baking
  • C: stewing
  • D: steaming
4

The lightness or darkness in a drawing is the

  • A: hue
  • B: shade
  • C: tint
  • D: tone
5

Any two primary colours mixed together in equal proportions produce a

  • A: complementary colour
  • B: neutral colour
  • C: secondary colour
  • D: tint colour
6

Which of the following lines is used for showing visible outlines?

  • A: short dashes
  • B: long chain
  • C: thick continuous
  • D: thin continuous
7

Figure 1 illustrates the principle of
Bece-2011-BDT-Pre-Technical-Skills-Question-7-image

  • A: oblique axes
  • B: perspective axes
  • C: isometric axes
  • D: orthographic axes
8

From the following options, select the designing media mixed with water

  • A: charcoal
  • B: crayon
  • C: chalk pastel
  • D: poster colour
9

In design analysis, the size of the unit is considered under

  • A: cost
  • B: ergonomics
  • C: safety
  • D: function

Figure 2 is a block. Use it answer questions 10 and 11

Bece-2011-BDT-Pre-Technical-Skills-Question-10-and-11-image

10

Which of the following represents the front elevation in the direction of arrow X?
Bece-2011-BDT-Pre-Technical-Skills-Question-10-answer-image

  • A: A
  • B: B
  • C: C
  • D: D
11

The plan is represented by
Bece-2011-BDT-Pre-Technical-Skills-Question-11-answer-image

  • A: A
  • B: B
  • C: C
  • D: D 12. The two methods of drawing orthographic views are
13

A vertical line is associated with

  • A: movement
  • B: rest
  • C: stability
  • D: uncertainty
14

Which of the following situations is an indirect risk to a small business?

  • A: flood
  • B: fire
  • C: inflation
  • D: theft
15

The factors to consider when setting up a sewing business includes

  • A: capital, location and personal needs
  • B: capital, location and equipment
  • C: raw materials, market and business risks
  • D: raw materials, personal needs and demand
16

Which of the following equipment is least important when setting up a sewing industry?

  • A: sewing machine
  • B: pressing iron
  • C: table
  • D: ironing board
17

Cotton is a vegetable fibre and therefore it is

  • A: heat-resistant
  • B: water proof
  • C: absorbent
  • D: warm
18

When hand sewing, start with a

  • A: double stitch
  • B: knot
  • C: single stitch
  • D: tack
19

Good stitches are usually

  • A: strong
  • B: straight and strong
  • C: visible
  • D: short
20

A French seam is suitable for

  • A: household articles
  • B: outer garments
  • C: bulky fabrics
  • D: coarse fabrics
21

Accurate measurement must be taken in garment making to make garments

  • A: look beautiful
  • B: look fashionable
  • C: last longer
  • D: fit well
22

Which of the following is a reason for renovating articles? It

  • A: makes articles look brighter
  • B: makes articles look gay
  • C: makes articles last for a short time
  • D: makes articles last longer
23

An example of a large catering equipment is

  • A: blender
  • B: boiling pan
  • C: mincer
  • D: food slicer
24

Which of the following is a moist method of cooking?

  • A: grilling
  • B: poaching
  • C: baking
  • D: roasting
25

Creaming is a method used in the preparation of

  • A: rock buns
  • B: pancake
  • C: queencake
  • D: ginger bread
26

A main meal should consist of

  • A: protein dish and carbohydrate dish
  • B: appetizer and side dish
  • C: dessert and protein dish
  • D: carbohydrate dish and appetizer
27

Which of the following is the correct order of writing a two-course menu?

  • A: protein dish, carbohydrate dish and dessert
  • B: carbohydrate dish, appetizer and dessert
  • C: protein dish, appetizer and carbohydrate dish
  • D: appetizer, protein dish and carbohydrate dish
28

Kpoikpoi is an ethnic dish for the

  • A: Ewe
  • B: Fante
  • C: Akan
  • D: Ga
29

Food commodities are

  • A: major ingredients used for cooking food
  • B: dishes served for communities
  • C: quality fruits and vegetable
  • D: meals prepared during festivals
30

A menu forming a complete meal at a set price is known as

  • A: ethnic menu
  • B: hospital menu
  • C: table d’hote
  • D: A la carte

End Of Paper

End of BECE 2011 Basic Design And Technology (Home Economics) Past Question Paper One, Thank you for visiting this page, if any spelling mistake or wrong answers are spotted kindly notice us in the comment section below remember to share page to friends and famillies who may need it

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