BECE 2019 Basic Design And Technology (Home Economics ) Past Question Paper Two

1

(a) List two uses of a table napkin.

(b) State four causes of food spoilage.

Figure 1

(c) Figure 1 shows two views of a solid.
(i) Name the type of solid represented as view Q.

(ii) State the type of view represented as view R.

(iii) List any three equipment that are used to draw the views Q and R.

(d) (i) List the primary colours.

(ii) Name four types of line.

(a) 1. It used for wiping the mouth and fingers while eating.
2. Napkins can be used to cover the mouth when coughing at the table.
3. It can be used to prevent food from staining clothes.

(b) oxidation, moulds,enzymes,bacteria & oxidation.

(c) (i) A cone

(ii) Surface development

(iii) A pair of compasses,pencils, sets square, divider,ruler & drawing board

(d) (i) Red,Blue & Yellow

(ii) Construction lines, center lines, hidden line, dimension line & break lines

2

(a) (i) Describe opening in sewing.
(ii) State the two main groups of openings.

(b) (i) Explain fastening.
(ii) Outline three functions each of openings and fastenings.

(c) List five types of fastenings used on adult garments.

(d) Enumerate four qualities of a good packaging material for a shirt.

(e) State any two rules for patching articles.

(a) (i) Openings are slits or cuts that are intentionally made on articles for easy opening or closing.
(ii) Opening with a wrap & opening without a wrap.

(b) (i) Fastenings are devices attached to openings and often used to close openings.
(ii) They allow garments to be put on and off quickly.
They make it possible for garments to be made in close-fitting styles.
They are used as decorations.

(c) Buttons and Button holes
Hooks and eyes
Press studs
Velco
Tapes
Zippers
Chinese loop/frog
Rouleaux loops and buttons

(d) Packaging must serve the purpose for which it is being used.
It must not be more expensive than the actual product.
It must be neatly fabricated.
It must be durable
It must be made of appropriate material

(e) Choose fabrics that match the article in color, texture, and design.
The thread used must match the article
The grains of the patch must match that of the article
The patch must be made flat, neat & strong.

3

(a) State any four ways by which a caterer can maintain good health and a clean environment.

(b) State three reasons for storing dried beans.

(c) Explain food commodities.

(d) List five examples of food commodities.

(e) State two reasons why it is necessary for a caterer to stay clean and healthy.

(a) (i)

(ii) Pencil
Marking gauge
Try Square
Tenon Saw
Rip Saw
Rule
Tape Measure

(iii) Oil Paint
Vanish
Lacquer
Wax Polish

(b) (i)

(ii) Handle
shaft
Blade
Cutting edge
Socket

(iii) Mixing mortar
Fetching mortar
Mixing concrete
Straightening the edges of trenches
Filling headpan with materials

4

 (a) Give four reasons why yam is boiled.

(b) State three disadvantages of frying.

(c) With the aid of two diagrams explain how to test for the freshness of an egg using the brine test.

(d) Explain food preservation

(e) In the table below some food commodities have been provided. List one dish and one cooking method each that can be prepared from the food commodities.

Food Commodity

Dish

 

Cooking method

e.g. corn meal

Porridge

Boiling

Overripe plantain

Cowpeas

Rice

Yam

meat

(a) (i) To make it soft and edible
(ii) It aids digestion
(iii) Gives it a better taste
(iv) Makes it more appetizing

(b) S(i) Its more expensive as compared to other methods of cooking
(ii) It requires attention
(iii) fried foods do not digest easily.
(iv) Fried foods are unappetizing when cold

(c)

1. Two containers are filled with brine solution.
2. Place an each in each container
3. If the egg is fresh, it will sink to the bottom of container. If its bad, it will float.

(d) It is the treatment given to food to maintain its safety and freshness for an extended period of time.

(e)

Food Commodity

Dish

 Cooking method

e.g. corn meal

Porridge

Boiling

Overripe plantain

Tatale,Kaaklo

Ofam

Frying 

baking

Cowpeas

 Beans Stew

Beans soup,boiled beans,beans porridge

Koose, agawu

 Stewing

Boiling

Frying

Rice

 Boiled rice

Rice Porridge 
Jollof rice

Rice Balls

 Boiling

Yam

 Fufu,boiled yam,yam slices,oto,mashed yam

Yam chips,yam balls,yam slices

 Boiling

Frying

meat

 Meat Stew

Meat Soup

Khebab

Fried meat

 Stewing 

Boiling

Grilling 

Frying

End Of Paper

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