BECE 2011 Basic Design And Technology (Home Economics) Past Question Paper Two
(a) State three characteristics of a good plain seam.
(b) State three causes of food spoilage.
(c) Complete the table below by filling in the blank spaces
Colour | Association in Nature | Symbolism |
Example: Red | Blood | Danger |
Sky | ||
White | ||
Decay | ||
Past history | Mourning |
(d) The headmaster of your school has asked you to design and construct a Kumasi Ventilated Improved Pit (KVIP) toilet for the school
(i) List three building materials you will use for making the structure
(ii) List four tools for constructing the walls.
1. (a) Firm stitched and strong
Well neatened
Suitable for the fabric.
(b) Enzyme action
Moulds activity
Yeasts activity
Bacteria activity
Insect infestation
(c) Complete the table below by filling in the blank spaces
(d) (i) Sand, stones, iron rods, wood, cement, roofing sheet, cement, nails
(ii) Hand trowel, chisel, shovel/spade, spirit-level, builder’s square
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) Give two reasons for taking body measurement of a customer before making up his / her garment
(b) What three steps will you take to ensure that accurate body measurements are taken?
(c) List eight body measurements needed for making a school shirt.
(d) Identify three factors that will determine the amount of fabric needed to make a school shirt using a plain polyester fabric
(e) List two garments that a JHS boy or girl puts on everyday to school.
(a) To prevent wasting of fabric
To make the garment fit well on the customer.
To ensure profitable use of fabric
(b) Use a standard tape measure in good condition.
Ensure a good posture of both customer and dressmaker.
Tape measure must be placed firmly and accurately along part being measured
Measurement must be taken over well-fitted foundation garments.
Record each measurement taken immediately.
(c) Shoulder
Around arm / sleeve width
Width of back
Width of chest
Shirt Length
Underarm
Sleeve length
Neckline width
(d) The style of the shirt
The size of the wearer
The width of the fabric
(e) Girl: Skirt, Blouse/ pinafore / brassiere / frock / Underskirt / panties / pair of socks
Boy: Pair of shorts / shirt / singlet / underpants / pair of socks
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) State two basic stitches used in crocheting
(b) List four crocheted articles
(c) Explain four ways by which a caterer can maintain good health and a clean environment
(d) Give three reasons why a caterer should stay healthy
(e) Which four points would Evelyn look out for when buying canned / tinned foods?
(a) Chain stitch.
Slip stitch.
Single crochet stitch
Half double crochet
Double crochet stitch
(b) Table mats, Hats, Bags, Sweater, Table cloth, Shawl
(c) Taking a bath at least twice a day to keep body clean and fresh.
Keeping short and clean finger nails to prevent germs / food particles hiding in them
Sweeping and mopping floor with disinfectant regularly to keep it clean and dry to prevent the spread of insects and rodents
Regularly washing and drying used items to keep them free from germs
Washing hands with soap and water before and after handling food.
(d) To ensure that his/her food and services remain safe for consumption.
To boost his/her self confidence.
To enable him/her work effectively, leading to growth and profitability of business
To make his/her food and services attractive
To gain the respect of his/her customers and others.
To prevent food contamination.
(e) The manufacturing and expiry dates.
The composition/ ingredients of the content
Directions on how to use the content
Whether any part of the can / tin has rusted
Whether the can is Bloated / swollen
Whether any part of the tin is damaged
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) Explain the term food
(b) Explain the term food spoilage
(c) Which method of cooking is best for the preparation of the following:
(i) Fruits
(ii) Cake
(iii) Khebab
(iv) Doughnuts
(v) Yakeyake
(vi) Pancake
(vii) Rice
(d) Complete the table below:
(e) List two good table manners that you should observe when eating at table
4. (a) Any solid or liquid substance which, when taken in by a living organism, provides nutrition and maintains life and growth.
OR:
Any substance containing nutrients, which when taken into the body, provides energy, stimulates growth and maintains life.
(b) The process where food has gone bad and has become unsafe for eating
OR
The state of food where its original nutritional value, flavour and texture are damaged, and has become unsafe to consume.
OR
The state in which food has gone bad and is unsafe to eat
(c) (i) Fruits ……Stewing.
(ii) Cake ……Baking.
(iii) Khebab ……Grilling
(iv) Doughnuts ……Frying
(v) Yakeyake ……Steaming
(vi) Pancake ……Frying
(vii) Rice ……Boiling
(d) Complete the table below:
(e) Do not make noise with the cutlery.
Do not talk when there’s food in the mouth.
Request for food items to be passed to you, instead of reaching out across other people’s plates or hands.
Communicate politely, using ‘please’, ‘thank you’ and ‘I’m sorry’ or ‘pardon me’, whenever necessary.
Keep mouth closed whilst chewing
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
End Of Paper
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