BECE 2017 Basic Design And Technology (Home Economics ) Past Question Paper One

1

A common method of cooking ripe plantain for sale is

  • A: boiling.
  • B: roasting.
  • C: grilling.
  • D: baking.
2

To shorten the cooking time for meat,

  • A: slice along the grain.
  • B: cut into small pieces.
  • C: slice into thin pieces.
  • D: cut across the grain.
3

In taking body measurement, a firm tape measure is needed to

  • A: save time.
  • B: avoid wasting fabric.
  • C: obtain accuracy.
  • D: make sewing easy.
4

Which of the following principles of design is similar to proportion?

  • A: Balance
  • B: Perspective
  • C: Rhythm
  • D: Scale
5

A preliminary design is meant to

  • A: improve creativity.
  • B: increase production.
  • C: make sketches.
  • D: produce ideas.

Use the sketch in Figure 1 to answer Questions 6 and 7

Bece-2017-BDT-Pretechnical-Skills-Question-number-6-and-7

6

Which of the following represents the front view in the direction of arrow Z?
Bece-2017-BDT-Pretechnical-Skills-Question-number-6-answer

  • A: A
  • B: B
  • C: C
  • D: D
7

Which of the following represents the left end elevation?
Bece-2017-BDT-Pretechnical-Skills-Question-number-7-answer

  • A: A
  • B: B
  • C: C
  • D: D
8

A single unit of a design is known as

  • A: motif.
  • B: pattern.
  • C: plan.
  • D: print.
9

Angles are measured by using a

  • A: compass.
  • B: protractor.
  • C: rule.
  • D: set square.
10

In designing, the analysis question, what is the purpose of the unit? falls under

  • A: construction.
  • B: ergonomics.
  • C: function.
  • D: material.
11

To repair an electrical fault, a safety precaution to observe is to

  • A: disconnect live wires.
  • B: remove fuse.
  • C: remove cover of socket.
  • D: switch off main supply.
12

Which of the following is not a cause of weakness in furniture?

  • A: Loose joint
  • B: Insufficient polish
  • C: Overloading
  • D: Removal of nail
13

The tee-square is used for drawing

  • A: arcs.
  • B: circles.
  • C: horizontal lines.
  • D: vertical lines.
14

Identify the type of lettering used for emphasis.

  • A: Freestyle
  • B: Gothic
  • C: Italics
  • D: Romans
15

Identify the type of lettering used for emphasis.

  • A: Freestyle
  • B: Gothic
  • C: Italics
  • D: Romans
16

The best fastening for the full back opening of a fourteen year old school girl’s uniform is

  • A: press studs.
  • B: zipper.
  • C: velcro.
  • D: tapes.
17

When making a shirt sleeve, the two rows of gathering stitches are worked on the

  • A: seam allowance of the sleeves.
  • B: hem of the sleeves.
  • C: side seam of the sleeves.
  • D: cap of the sleeves.
18

The most suitable pocket found on men’s classic shirt is

  • A: bound.
  • B: in-seam.
  • C: patch.
  • D: welt.
19

In attaching a turnover to a shirt, the first process to work on is the

  • A: joining and stitching of the side seam.
  • B: preparation and fixing of a pocket.
  • C: joining and stitching of the shoulder.
  • D: preparation and setting in of sleeve.
20

The French seam is the most appropriate seam for

  • A: children’s wear.
  • B: heavy weight fabrics.
  • C: light weight fabrics.
  • D: undergarment.
21

A repair work done by weaving thread into weakened portion of article is termed

  • A: renovating.
  • B: darning.
  • C: remodeling.
  • D: patching.
22

An advantage of freehand cutting is that

  • A: it is good for mass production.
  • B: it is good for beginners.
  • C: it conserves time and energy.
  • D: there is no need for pattern drafting.
23

The most important factor to consider when buying canned food is the

  • A: weight.
  • B: label on product.
  • C: colour.
  • D: expiry date.
24

In order to retain the nutrients in leafy vegetables,

  • A: cut one hour before cooking.
  • B: cut when ready to cook.
  • C: cut when the water is boiling.
  • D: cut few minutes before cooking.
25

In table setting, a cover refers to the space

  • A: beside the person’s seat.
  • B: left of the person’s seat.
  • C: in front of the person’s seat.
  • D: right of the person’s seat.
26

The basic ingredients for preparation of batter are

  • A: flour, egg and milk.
  • B: flour, egg and oil.
  • C: flour, egg and yeast.
  • D: flour, egg and baking powder.
27

Food is preserved mainly to

  • A: maintain its shape.
  • B: make it last longer.
  • C: make it palatable.
  • D: protect micro organism.
28

A suitable flour used to prepare bread is

  • A: soft flour.
  • B: self raising flour.
  • C: composite flour.
  • D: strong flour.
29

Which of the following dishes is garnished with lemon and parsley?

  • A: Grilled mackerel
  • B: Grilled chicken
  • C: Roast lamb
  • D: Beef loaf
30

Which of the following is a white fish?

  • A: Mackerel
  • B: Cod
  • C: Herring
  • D: Tilapia

End Of Paper

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