BECE 2013 Basic Design And Technology (Home Economics) Past Question Paper Two

1

(a) State two functions of protein in the body

(b) List two ways by which patching can be done

(c) (i) Explain a design brief
(ii) List three methods of carrying out design investigations.
(iii) State two factors to consider when selecting the best solution from the generated possible solutions in designing.

(d) (i) What is the colour spectrum?
(ii) List the three primary colours
(iii) Explain secondary colours

(a) State two functions of protein in the body
It promotes growth and development.
It repairs worn out tissues in the body.
It provides energy in the absence of carbohydrates
It supports production of hormones and enzymes

(b) List two ways by which patching can be done
By hand
By machine

(c) (i) Explain a design brief
A short statement that expresses the solution to a problem
Or
A statement of what the designer intends to design and make

(ii) List three methods of carrying out design investigations.
By observing carefully
By visiting
By experimenting
By reading relevant literature
By interviewing
By surfing the internet

(iii) State two factors to consider when selecting the best solution from the generated possible solutions in designing.
Its function / effectiveness
Its physical appearance (Aesthetics)
Its cost of designing and making
Its safety and suitability
Its durability

(d) (i) What is the colour spectrum?
The distribution of colours produced when white light is dispersed by a prism

(ii) List the three primary colours?
The primary colours for
(α) pigment: red, yellow and blue
(β) light (additive): red, green and blue
(γ) light (subtractive): magenta, cyan and yellow

(iii) Explain secondary colours
A colour resulting from the mixing of two primary colours in equal proportions

For pigment, the secondary colours are
Violet = (red + blue),
green = (yello + blue) and
orange = (red + yellow)

For light (additive), the secondary colours are
Yellow = (green + red)
Cyan = (green + blue)
Magenta = (red + blue)

For light (subtractive), the secondary colours are:
Red = (yellow + magenta)
Green = (yellow + cyan)
Blue = (magenta + cyan)

2

(a) State the main nutrients in the following food items:

(b) State seven points to be considered when planning a menu

(c) Give three simple firefighting equipment found in a modern kitchen

(d) List six fixed equipment found in a modern kitchen.

(e) State seven ways to avoid burns and scalds in the kitchen

(a)

(b) The nutritional needs of the consumers
The time available for food preparation
The time of the day (for consumption of meal)
The food items available
The money available for food preparation
The cooking equipment available
The number of consumers
The number of courses
The occasion
The type of customers (their preferences)

(c) A bucket full of sand
A fire extinguisher
A fire blanket
Fire extinguishing ball

(d) List six fixed equipment fond in a modern kitchen
Cabinet
Sink
Freezer
Cooker
Fryers
Working tables
Shelves

(e) Lift lid of saucepan towards you
Handles of saucepans should be turned away from traffic.
Use dry cloth to handle or hold hot pots or pans.
For deep frying, saucepan should not be more than half full of oil.
Hot liquids should not be lift around.
Cover kettle before pouring liquid through the spout.
When frying, place food gently into hot oil.
Gas cylinders must be turned off immediately after use.
Use oven gloves and pot holders to hold hot trays and pans
Wear protective clothing which fits well to avoid catching fire.

DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.

3

(a) List a suitable fabric for making each of the following articles
wedding dress, a boy’s pair of shorts, scarf, handkerchief, tea towel

(b) Fill in the blank spaces with the appropriate words provided below:
making, faults, tears, article, repairing, old, process.

Renovating is the ……………… of …………………… and mending …………….. such as breaks or ……………….. in clothes and household articles. Remodelling is the process of making a new article out of an …………………… one.

(c) State five reasons for remodeling articles

(d) Define darning

(e) List two types of fibres

(a) List a suitable fabric for making each of the following articles
wedding dress, a boy’s pair of shorts, scarf, handkerchief, tea towel

(b) Fill in the blank spaces with the appropriate words provided below:
making, faults, tears, article, repairing, old, process.

Renovating is the process of repairing and mending faults such as breaks or tears in clothes and household articles.
Remodelling is the process of making a new article out of an old one.

(c) To save money.
To avoid wastage.
To make good use of leisure time.
To prolong the lifespan of the article.
To show creativity.
To earn more money
To make the article become more useful (to use the article for other purposes)

(d) It is the act of repairing torn garment or article by weaving thread into the torn portion of the garment or article.

(e) Natural fibre.
Artificial / Synthetic (Man-made) fibre

DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.

4

(a) Explain scurvy

(b) State four signs and symptoms of scurvy

(c) List six food sources of vitamin C

(d) Describe in four sentences how to clean a plain wooden chopping board

(e) State four ways of caring for articles made from natural fibres

 (a) Explain scurvy
It is a disease caused by lack of vitamin C

(b) Swollen and/or Bleeding gums
Pains in the joints.
Wounds heal slowly or not at all
Loss of appetite
Fatigue (feeling tired and weak)
Skin disorders

(c) Baobab fruit
Orange
Tangerine
Lemon
Lime
Tomato
Grapefruit
Strawberry
Pineapple
Green leafy vegetables (eg, Kontomire)

(d) Apply warm water and detergent on the surface (Salt and lime/lemon can also be used)
Scrub the surface along the grain direction using a bench scraper / palate knife / brush
Rinse the surface with clean water.
Dry in a well-ventilated place

(e) Wash white articles separately from coloured ones.
Wash with warm water.
Wash with mild detergent or soap to prevent fading
Rinse thoroughly with clean water
Read and follow instructions on label
Dry and store in a cool dry place
Remove stains using a colour-safe stain remover.

 
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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