BECE 2012 Basic Design And Technology (Home Economics) Past Question Paper Two
(a) Ama ate fried fish, kenkey and fresh pepper sauce
Copy and complete in a table what Ama ate into the functional groups of food.
Food item | Functional group |
(i) Fried fish | |
(ii) Kenkey | |
(iii) Fresh pepper sauce |
(b) The diagram below is the drawing of a mango
(i) Enlarge the diagram
(ii) Shade your drawing in
(b) (i) in three tones
(iii) List two other methods of shading apart from the one used in (b) (ii)
(c) (i) State two reasons why investigations are carried out in the design process.
(ii) List three electrical appliances used in the home
1. (a) Ama ate fried fish, kenkey and fresh pepper sauce
Copy and complete in a table what Ama ate into the functional groups of food.
| Food item | Functional group |
| (i) Fried fish | Body building food |
| (ii) Kenkey | Energy giving food |
| (iii) Fresh pepper sauce | Protective food |
(b)i The diagram below is the drawing of a mango
(ii) Shade your drawing in (b) (i) in three tones
(iii) List two other methods of shading apart from the one used in (b) (ii)
Hatching (shading with lines)
Cross hatching (shading with crossed lines)
Stippling (shading with dots)
Smudging (shading by smearing with finger)
(c) (i) State two reasons why investigations are carried out in the design process.
? To properly identify and specify the problem
? To decide on best solutions to the problem
? To decide on the most suitable materials and tools needed to solve the problem
? To decide on the right form/shape and size of the article
(ii) List three electrical appliances used in the home
? Pressing iron
? Radio set
? Television set
? Electric cooker
? Refrigerator
? Electric kettle
? Blender
? Microwave oven
(a) List six essential tools needed in the sewing box of a JHS student.
(b) State four points to consider when choosing a sewing machine.
(c) State the function of each of the following parts of the sewing machine
(i) Spool pin
(ii) Thread guide
(iii) Take up lever
(iv) Stop motion screw
(d) List three ways of caring for the sewing machine
2. (a) Pins,
Pair of scissors
Needle,
Pin cushion or magnet
Tape measure,
Thread,
Seam ripper
Thimble
(b) The main type of work it will be used for
The money available
Durability
Ease of use / operation
Storage and maintenance facility available
Availability of spare parts
(c) (i) Spool pin …It holds the reel of thread.
(ii) Thread guide …Holds the thread in position from the spool pin to the needle.
(iii) Take up lever …This lever feeds the thread to the needle and controls the movement and flow of the spool thread in the formation of stitches.
(iv) Stop motion screw …Controls the stitching by the machine.
(d) Cover the machine when not in use.
Oil all movable parts regularly.
Service your machine regularly.
Keep machine away from dust / food particles.
Keep machine on a firm support
Follow all instructions in the manual booklet of the machine
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) Why is a school canteen important? Give three reasons.
(b) State two important reasons for keeping the finger nails short and clean when cooking?
(c) In three sentences explain why Ama always keeps the kitchen clean.
(d) Define frying
(e) Give six examples of food that can be fried
(f) State one use of each of the following kitchen equipment
(i) Palette knife
(ii) perforated spoon
(iii) wooden spoon
(iv) strainer
3. (a) It helps pupils/students who do not eat before coming to school to get food to eat.
It helps meet the nutritional needs of pupils/ students.
The school authorities can monitor and ensure hygienic environment and healthy food
It provides the opportunity for pupils / students to learn and practice good table manners
It prevents pupils / students from moving out of the school because of food.
It promotes pupils’ punctuality at school, since they do not spend time eating before coming
It promotes better socialization of pupils / students
(b) To prevent the transfer of germs to food
To prevent food poisoning
To maintain good personal hygiene
To make cooking easier and faster
(c) To prevent kitchen accidents:
+Explanation
To prevent insects from coming into the kitchen
+Explanation
To prevent odour or bad smells
+Explanation
(d) Define frying
It is a method of cooking food in heated fat or oil.
(e) Yam, fish, meat, doughnut, koose, plantain, kakro, egg, pancake
(f) (i) Palette knife
For spreading and turning foods
(ii) Perforated spoon
For draining foods when frying
(iii) Wooden spoon
For stirring and creaming mixtures
(iv) Strainer
For straining liquids from solids
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) What is a fibre?
(b) List the two main classes of textile fibres
(c) Give two examples of each of the two classes of textile fibres you have listed in (b)
(d) State two reasons why cotton fabrics are commonly used in Ghana.
(e) What is menu?
(f) Write down three types of menu
(g) Explain each of the three types of menu you have written in (f)
(h) Plan a two course meal for yourself.
(a) A thread or filament from which textile is made.
or
A soft tiny strand used to make fabrics.
(b) Natural fibres.
Artificial / Synthetic / Man-made fibres
(c) Natural: cotton, mohair, linen, silk and wool
Man-made: rayon, polyester, nylon, acrylic, spandex and acetate
(d) It is affordable
It is durable
It is highly absorbent
It is comfortable to wear
It is easy to wash and iron
It is easy to sew
It is easily dyed
(e) What is menu?
A list of dishes with their prices offered to a customer
or
A list of available dishes at a restaurant or canteen
or
The list of foods that are served at a meal.
(f) Write down three types of menu
Hospital menu
A la carte
Table d’ hote
(g) Hospital menu: A menu aimed at meeting the nutritional needs of patients. Example,
A la carte: A menu with all the dishes priced separately. Example,
Table d’ hote: A menu with a complete meal of several courses offered at a fixed price. Example,
(h) Main meal (1st course): Fish light soup and Plain rice
Dessert (2nd course) : Vegetable salad
Main meal (1st course): Brown beef stew and boiled rice.
Dessert (2nd course) : Pineapple upside down
ALTERNATIVE
Main meal (1st course): Mutton palm nut soup and fufu (pounded cassava and plantain)
Dessert (2nd course) : Sliced oranges
ALTERNATIVE
Main meal (1st course): Okro stew with goat meat and banku
Dessert (2nd course): Mango juice
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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