BECE 2015 Basic Design And Technology (Home Economics) Past Question Paper One

1

An example of a permanent stitch is

  • A: backstitch
  • B: basting
  • C: even tacking
  • D: tailors’ tacks
2

The purpose of the napkin in table laying is to clean

  • A: sweat off the face
  • B: the mouth during eating
  • C: the plates before serving
  • D: the table after eating
3

Fish caught with chemicals may cause

  • A: diarrhoea
  • B: dysentery
  • C: poisoning
  • D: vomiting
4

Colours which are opposite to each other on the colour wheel are referred to as

  • A: analogous colours
  • B: complementary colours
  • C: cool colours
  • D: warm colours
5

An artist who has blue, red and yellow colours can obtain violet by mixing

  • A: all the three colours
  • B: blue with green
  • C: red with blue
  • D: yellow with blue
Bece-2015-BDT-Home-Economics-Question-number-6-and-7-image

6

The type of projection used for the drawing is the

  • A: first angle projection
  • B: isometric projection
  • C: oblique projection
  • D: third angle projection
7

The view arrowed Q represents the

  • A: front elevation
  • B: plan
  • C: left end view
  • D: right end view
8

A sketch is a

  • A: collection of different lines
  • B: drawing made with pencil
  • C: finished detailed drawing
  • D: quick drawing in few lines
9

A developed cylinder shows a

  • A: circle
  • B: rectangle
  • C: square
  • D: triangle
10

Which of the following describes the strength and weakness of a design?

  • A: Specification
  • B: Investigation
  • C: Evaluation
  • D: Analysis
11

Shading is a rendering technique used to create

  • A: outlines
  • B: painting
  • C: pictures
  • D: tones
12

When a problem is described within any environment, it is termed as

  • A: brief
  • B: situation
  • C: solution
  • D: specification
13

A place where artworks are displayed and sold is a

  • A: gallery
  • B: museum
  • C: studio
  • D: workshop
14

Texture, colour and shape in a design are referred to as

  • A: elements
  • B: ideas
  • C: objects
  • D: principles
15

The safest way of keeping one’s daily sales is by

  • A: depositing it at the bank
  • B: giving it to mother for safe keeping
  • C: keeping it in an envelope
  • D: putting it under the sewing machine
16

The pinking shears is useful for

  • A: cutting out motifs
  • B: cutting out pattern pieces
  • C: neatening seams
  • D: trimming turnings
17

A stiletto is used for

  • A: cutting buttonholes
  • B: darning
  • C: patching
  • D: punching eyelet holes
18

Corduroy is a fabric produced from

  • A: cotton fibres
  • B: linen fibres
  • C: silk fibres
  • D: woollen fibres
19

The most suitable seam for making a boy’s jeans is

  • A: double-stitched seam
  • B: dressmaker’s seam
  • C: French seam
  • D: overlaid seam
20

The amount of fabric needed to make a six year old girl’s uniform is determined by

  • A: her height
  • B: her size
  • C: the school she attends
  • D: the width of fabric
21

Tapes are used as fastenings on garments for

  • A: babies
  • B: school children
  • C: teenagers
  • D: the aged
22

The main purpose of repairing a garment is to

  • A: alter the style
  • B: beautify it
  • C: prevent waste
  • D: prolong its lifespan
23

The most appropriate equipment used in draining off fat when frying fish on a large scale

  • A: cane basket
  • B: colander
  • C: metal sieve
  • D: strainer
24

Scalds are caused by

  • A: dry heat
  • B: shocks
  • C: suffocation
  • D: wet heat
25

In Ghana, for easy transportation and marketing, fresh fish is often preserved by

  • A: canning
  • B: drying
  • C: pickling
  • D: smoking
26

Peeled banana left in the open changes colour due to

  • A: activities of yeast
  • B: enzyme action
  • C: fermentation
  • D: oxidation
27

Dishes cooked by poaching and steaming are

  • A: easily digested
  • B: easy to handle
  • C: very attractive
  • D: very palatable
28

……………. is a method of cooking in which the heat gets to food directly.

  • A: Baking
  • B: Boiling
  • C: Grilling
  • D: Stewing
29

A set of menu forming a complete meal at a set price is termed

  • A: a la carte
  • B: ethnic menu
  • C: special party menu
  • D: table d’hote
30

The advantage of taking breakfast is that it

  • A: helps to keep the body warm
  • B: helps one to perform physical activities better
  • C: makes meals more appetizing
  • D: makes meals more nutritious

End Of Paper

End of BECE 2015 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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