BDT Home Economics BECE 2010

[WpProQuiz 39]

April 2010
BASIC DESIGN AND TECHNOLOGY 1 (Home Economics 1)
Objective Test
40 minutes

1. Stitches which are removed from an article after serving their purpose are known as

A. joining stitches
B. running stitches
C. temporary stitches
D. permanent stitches

2. What is the common nutrient found in liver and beans?

A. fats
B. vitamins
C. carbohydrates
D. Proteins

3. The most popular method of preserving cassava is

A. smoking
B. freezing
C. drying
D. canning

4. The arrangement of shapes in a picture is known as

A. composition
B. drawing
C. blending
D. toning

5. The most suitable support for drawing is

A. canvas
B. paper
C. rubber
D. wall

Figure 1 is a block. Use it to answer Questions 6 and 7.

6. Which of the following represents the front elevation of the direction of arrow X?

7. The plan is represented by

8. Graphic designers communicate information that can be

A. seen and heard
B. printed and read
C. seen and read
D. shown and felt

9. The artifact when completed should be able to hold a normal size candle.
This specification is classified as

A. function
B. construction
C. ergonomics
D. aesthetics

10. In design, the process used to determine the strengths and weaknesses of an artifact is

A. analyzing
B. testing
C. realization
D. modification

11. The colour code for a live wire is

A. blue
B. red
C. yellow
D. green

12. Which of the following is not a basic home preventive maintenance of furniture?

A. Strengthening joints
B. Applying new finish
C. Replacing damaged locks
D. Replacing furniture

13. A method for making several identical copies of an artifact is

A. shading
B. drawing
C. printing
D. painting

14. A drawing of vegetation and buildings is

A. landscape
B. imaginative
C. memory
D. portraiture

15. An indirect risk to a sewing industry is

A. low quality products
B. misuse of profits
C. inflation controls
D. increasing capital

16. A needlework tool used for picking seams is called

A. stitch ripper
B. pinking shears
C. embroidery scissors
D. hand sewing needle

17. Which of the following are the main tools used in crocheting?

A. hook and eye
B. pin and string
C. thread and hook
D. thread and needle

18. Which of the following fibres has similar properties as cotton?

A. nylon
B. linen
C. silk
D. acetate

19. The process by which two or more pieces of fibre are firmly joined together with stitches is

A. gathering
B. knitting
C. seaming
D. smoking

20. A double-stitch seam can be used decoratively on a

A. kaba
B. pair of jeans
C. track suit
D. polo shirt

21. Which of the following fasteners can be used to make a renovated article more beautiful?

A. tapes and buttons
B. buttons and Velcro
C. zippers and hooks
D. press-studs and Velcro

22. The main purpose of repairing a garment is to

A. decorate it
B. prolong its lifespan
C. avoid waste
D. alter the original style

23. One important factor to consider in the selection of meat for soup is that the

A. meat should have plenty of fat
B. colour should be dull
C. flesh should be moist
D. meat should have unpleasant smell.

24. Examples of cooking methods that use conduction are

A. boiling, poaching and steaming
B. grilling, steaming and baking
C. frying, boiling and roasting
D. roasting, poaching and steaming

25. The most common method of preserving poultry in Ghana is

A. salting
B. drying
C. smoking
D. freezing

26. The best method to use in cooking tough cuts of meat is

A. boiling
B. grilling
C. stewing
D. roasting

27. Which of the following statements describes heat transfer by conduction?

A. the movement of heat in boiling water
B. the movement of heat through solid by contact
C. the movement of heated gases
D. the movement of heated gases in a circular motion

28. Dry methods of cooking include

A. grilling
B. salting
C. boiling
D. poaching

29. Which of the following factors should be considered the most important in meal planning?

A. nutrient needs of the family
B. service of the meal
C. cooking facilities available
D. time available for preparation

30. Knowledge on the classification of food helps the individual to

A. satisfy hunger
B. plan meals properly
C. cook meals properly
D. select cheap food items