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

1

 (a) What are temporary stitches?

(b) State four reasons for setting a table for family meals.

(c) A unit for hanging school uniforms is to be designed and made in the school workshop.
(i) State two places where the unit would be placed in the workshop.
(ii) State two specifications of the unit based on construction;
(iii) Name one specific material to be used for making the unit.

(d) (i) List five important pieces of information printed onto a package.
(ii) Name two other methods for making a print.

(a) What are temporary stitches?

These are stitches used to hold parts of articles together and removed when permanent stitches are made.

(b) State four reasons for setting a table for family meals.

(Mention any four of the following)

 To stimulate / whet appetite
 To have all items needed within reach
 To make eating more pleasant
 To create a welcoming environment
 It brings out the skills of the caterer
 Young ones are taught how to set table

(c) A unit for hanging school uniforms is to be designed and made in the school workshop.

(i) State two places where the unit would be placed in the workshop.

(Mention any two of the following)
 In the wardrobe
 On the wall
 Partition bar
 Behind the door
 On the window frame
 Rod
 Pipe
 Hanger

(ii) State two specifications of the unit based on construction;

(Mention any two of the following)
 Must be strong
 Should take more uniforms at a time
 Corrosive resistant
 Screwed
 Portable
 Joints

(iii) Name one specific material to be used for making the unit.

(Mention any one of the following)
 Odum
 Sapele
 Wawa
 Raffia palm
 Cane
 PVC (acrylic)

(d) (i) List five important pieces of information printed onto a package. [5 marks]

(Mention any five of the following)

 The name of the product
 Manufacturing date
 Expiry date
 Bar code
 The ingredients used
 Picture of content
 Country of origin
 Usefulness of product
 Net weight / volume of the product

(ii) Name two other methods for making a print.

 Direct printing from existing surfaces, e.g. leaf, tree bark, coin
 Indirect printing, e.g., block, screen, stencil, roller, relief and frontage

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

2

(a) Identify two types of permanent stitches.

(b) State five general rules for making stitches.

(c) State one use each of the following tools and equipment for sewing:
(i) tracing wheel;
(ii) pressing iron;
(iii) full length mirror;
(iv) seam ripper;
(v) stiletto.

(d) Complete the definition of a patch with the appropriate words listed below.
weak, space, material, repair, hole.

A patch is a small piece of ……………………….. that is used to cover a ………………….. or to strengthen a ……………………. area.

(a) Identify two uses of permanent stitches.

(Mention any two of the following)

 For joining /holding fabric
 For neatening
 For decorating

(b) State five general rules for making stitches.
(Mention any five of the following)

 Choose the correct stitch for the work to be carried out.
 Use the correct size of needle and right types of thread for the material fabric
 Fasten on and off securely/start with a double stitch and end with a double stitch
 Wear a thimble on the middle finger of the hand which is used for sewing
 Work one stitch at a time
 Do not use a knot for fastening on stitches
 Length of thread for hand sewing is from the tip of your middle finger to the elbow / the thread for sewing should not be long
 Use the colour of thread to match the colour of fabric.

(c) State one use each of the following tools and equipment for sewing:

(i) tracing wheel;

It is used with dressmaker’s carbon paper for transferring pattern lines and marking unto fabrics

(ii) pressing iron;

(Mention any one of the following)
 It is used to press articles to remove creases
 It is used to press seam open.
 It is used to iron seam / garment / article

(iii) full length mirror;

It is used for fitting garment and appreciating the style of the garment.

(iv) seam ripper;

(Mention any one of the following)

 It is used to remove stitches
 For making a slit for buttonholes
 For cutting button holes

(v) stiletto.

Used for piercing holes and eyelets

(d) Complete the definition of a patch with the appropriate words listed below.
[weak, space, material, repair, hole]

A patch is a small piece of material that is used to cover a hole or to strengthen a weak area

3

(a) State one function each of the following nutrients:

(i) protein:
(ii) carbohydrates;
(iii) vitamins.

(b) List three protein sources each of the following:
(i) animal;
(ii) vegetable

(c) (i) Ama has to prepare chicken stew for the mother’s birthday.
List six ingredients she will need for the stew.
(ii) State three accompaniment that can be served with the stew.
(iii) What are the basic ingredients used in pastry making?

(d) State four causes of food spoilage.

(e) Explain the term Essential Amino Acids by filling in the blank spaces with appropriate words below.
body, protein, foods, produced, cannot, compounds, eat.

They are the chemical ………………………..of protein which are found in the ………………………….. we ………………………… and ……………………………….. be ……………………………. by the ………………………………………….

 (a) State one function each of the following nutrients:
(i) protein:

(Mention any one of the following)

 For body-building
 For repair of worn-out tissues
 For maintenance of the body

(ii) carbohydrates;

Provides heat and energy

(iii) vitamins.

(Mention any one of the following)

 For regulating body processes
 For protection against diseases

(b) List three protein sources each of the following: [3 marks]
(i) animal;

(Mention any three of the following)
 Meat (beef, mutton, veal, pork, poulty, etc),
 fish,
 snails,
 milk,
 cheese,
 egg,
 wagashi

(ii) vegetable

(Mention any three of the following)

 soyabeans,
 cowpeas,
 tofu,
 neri,
 melon seeds,
 agushie,
 groundnuts,
 soya milk,
 dawadawa

(c) (i) Ama has to prepare chicken stew for the mother’s birthday.
List six ingredients she will need for the stew. [3 marks]

(Mention any six of the following)

 Chicken
 Onion
 Tomatoes
 Salt
 Cooking oil
 Stock cube
 Pepper
 Ginger
 Garlic

(ii) State three accompaniment that can be served with the stew. [3 marks]

(Mention any three of the following)

 All rice dishes – boiled, vegetable, curried, saffron, fried, coconut
 Banku
 Boiled yam / fried yam / yam chips/ yam balls /
 Boiled Potato / potato chips
 Kenkey / fomfom
 Eba
 Abolo
 Yakeyake
 Akyeke

(iii) What are the basic ingredients used in pastry making? [3 marks]

 Flour
 Fat – butter, margarine
 Water

(d) State four causes of food spoilage. [4 marks]

(Mention any four of the following)

 Enzyme action / natural decay within the food
 Contamination by micro organisms, e.g., yeast
 Insects / rodents attack
 Improper handling of food / handling food with dirty hands
 Oxidation

(e) Explain the term Essential Amino Acids by filling in the blank spaces with appropriate words below.
body, protein, foods, produced, cannot, compounds, eat. [6 marks]

They are the chemical compounds of protein which are found in the foods we eat and cannot be produced by the body

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

4

(a) State four signs of Kwashiorkor.

(b) Outline three functions of water in the body.

(c) (i) State one reason why dietary fibre is important in a diet.
(ii) List the four fat soluble vitamins.

(d) Explain two reasons for preserving foods.

(e) State the major function of iodine in the body.

4.(a) State four signs of Kwashiorkor.

(Mention any four of the following)

 The child’s skin become wrinkled
 The hair looks silky, reddish brown and scanty / loss of hair
 Growth is retarded / stunted growth
 The child has a protruding shiny belly, flabby buttocks
 The child is easily infected
 The child becomes restless
 The child develops oedema / edema (swollen feet, moon-like face)
 The child loses interest in his/her surroundings
 The child loses weight

(b) Outline three functions of water in the body.

(Mention any three of the following)

 It is required for all body fluids, e.g. saliva, mucus, blood, sweat, urine, digestive juices
 It is required as part of many metabolic reactions / body processes
 Some nutrients dissolve in water for proper absorption
 It helps regulate body temperature
 It helps with easy bowel movement / prevents constipation / It helps with egestion
 It lubricates joints and membranes
 It quenches thirst
 It prevents dehydration.

(c) (i) State one reason why dietary fibre is important in a diet.
(Mention any three of the following)

 It increases the bulk of food
 It helps in the movement of the digestive tract / it aids digestion
 It helps with easy bowel movement / prevents constipation / It helps with egestion

(ii) List the four fat soluble vitamins.

 Vitamin A
 Vitamin D
 Vitamin E
 Vitamin K

(d) Explain two reasons for preserving foods.

(State and briefly explain any two of the following)

 To prevent waste
 To make food available throughout the year.
 To save money
 To bring variety in meals
 For easy transportation
 For easy storage
 To prolong the life span of the food
 To prevent micro-organisms from contaminating the food / to prevent spoilage
 To take care of emergencies

(e) State the major function of iodine in the body.

 For the proper functioning of the thyroid gland
 For the prevention of goitre

 
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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