BECE 2015 Basic Design And Technology (Home Economics) Past Question Paper Two
(a) State one reason why a dressmaker would use a double stitch for fastening on a stitch instead of a knot.
(b) List two suitable each methods of preserving the following food items:
(i) plantain
(ii) mango
(c) (i) Copy and complete the table below by providing one suitable instrument for carrying out each of the operations listed:
OPERATION | ONE SUITABLE INSTRUMENT |
Drawing a horizontal line | |
Drawing a circle | |
Measuring an angle |
(ii) Sketch the following geometrical solids:
(α) cylinder
(β) cone
(d) (i) What is an exhibition?
(ii) Give two reasons why artworks are exhibited
(iii) List two types of exhibition
(iv) State one major difference between the two types of exhibition in (d)(iii) above.
(a) State one reason why a dressmaker would use a double stitch for fastening on a stitch instead of a knot.
knots may come off from fabric
knots may tear fine fabrics
knots may cause tiny lumps in seams or hems when the fabric is pressed
Double stitches are firmer / stronger so that it does not come off easily
(b) List two suitable each methods of preserving the following food items:
(i) plantain – Drying, freezing
(ii) mango – Bottling, jam making, canning, drying chutney, freezing
(c) (i) Copy and complete the table below by providing one suitable instrument for carrying out each of the operations listed:
OPERATION | ONE SUITABLE INSTRUMENT |
Drawing a horizontal line | Tee square (or T-square) |
Drawing a circle | Pair of compasses |
Measuring an angle | Protractor |
(ii) Sketch the following geometrical solids:
(α) cylinder (β) cone
(d) (i) What is an exhibition?
Public display of goods and services
(ii) Give two reasons why artworks are exhibited
Promote product or service
Advertise product or service
Sell product or service
Demonstrate product or service
Provide knowledge and skills about product or service
(iii) List two types of exhibition
General
Specialized
(iv) State one major difference between the two types of exhibition in (d)(iii) above.
General exhibition deals with all kinds of products while
Specialized deals with a particular product
(a) List three style features that can be used on a garment
(b) State four point to consider when choosing a style feature.
(c) List six methods that can be used in finishing the hem of a sleeve
(d) State four functions of collars
(a) List three style features that can be used on a garment
(i) Collars
(ii) Sleeves
(iii) Pockets
[3 marks]
(b) State four points to consider when choosing a style feature.
(i) The type of garment.
(ii) The wearer (sex / age / size / status, etc.)
(iii) The suitability of style feature for the garment.
(iv) The purpose or use of the style feature.
(d) State four functions of collars
(i) It helps to beautify the garment.
(ii) It gives warmth to the neck.
(iii) It makes a shirt more formal.
(iv) It helps make the clothing fit properly.
(v) It helps to maintain the shape of the garment.
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) List four methods of cooking food.
(b) Give two examples each of foods that can be cooked with each method stated in (a) above
(c) The passage below are steps in the preparation of Kakro. Fill in the blank spaces with the suitable words provided below:
pound, mortar, lumps, kitchen paper, peel, clean, ground, deep pan, mixture, golden brown.
Wash over-riped plantain and ………………………….. Cut into pieces and put into ………………………….. until free from ………………………….. Put pounded plantain into a ………………………….. bowl. Add ………………………….. onion, ginger, pepper and salt, mix in flour and leave for a while. Put cooking oil into a ………………………….. ,place on fire until hot. Mould the ………………………….. into the hot oil, turn Kakro when necessary. When well cooked and ………………………….. remove from oil. Drain on a ………………………….. placed in a colander. Dish up and serve.
d) What is food poisoning?
(e) State five causes of food spoilage.
3 (a) List four methods of cooking food.
(i) Boiling.
(ii) Steaming.
(iii) Frying.
(iv) Baking
(b) Give two examples each of foods that can be cooked with each method stated in (a) above
(i) plantain and rice
(ii) Kenkey and tubani.
(iii) Fish and egg.
(iv) Bread and cake.
(c)
.Wash over-riped plantain and peel. Cut into pieces and put into mortar. Pound until free from lumps. Put pounded plantain into a clean bowl. Add ground onion, ginger, pepper and salt, mix in flour and leave for a while. Put cooking oil into a deep pan. place on fire until hot. Mould the mixture into the hot oil, turn Kakro when necessary. When well cooked and golden brown, remove from oil. Drain on a kitchen paper placed in a colander. Dish up and serve.(d) What is food poisoning?
It is the disorder or disease that results from eating contaminated foods.
(e) State five causes of food spoilage.
Enzyme action
Moulds activity
Yeasts activity
Bacteria activity
Insect infestation
DISCLAIMER: ANSWERS PROVIDED ARE ONLY GUIDELINES TO BE EXPANDED, IF REQUIRED, INTO ESSAY FORM FOR FULL MARKS IN THE EXAMINATION.
(a) What is an open seam?
(b) State three reasons for taking body measurements.
(c) State four signs of food spoilage
(d) Give the correct order of writing a two-course menu
(e) State three points to consider when purchasing vegetable.
a) What is an open seam?
This is the basic seam from which many other seams are made.
(b) State three reasons for taking body measurements.
(i) To get the correct shape, fit and size of garment.
(ii) To save time and energy since the correct shape and size of garment is already known.
(iii) Prevent wastage of garment.
(c) State four signs of food spoilage
(i) Unpleasant smell
(ii) Moisture loss.
(iii) Loss of flavour.
(iv) Change of colour.
(d) Give the correct order of writing a two-course menu
(i) Main dish (protein dish).
(ii Accompaniment (carbohydrate part).
(iii) Dessert.
(e) State three points to consider when purchasing vegetable.
(i) It should be fresh and not withered.
(ii) It should not be over-ripe.
(iii) It should be free from cuts, bruises and dirt.
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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