BDT Home Economics BECE 2011

[WpProQuiz 38]

April 2011
(Home Economics 1)
Objective Test
40 minutes

1. Which of the following is a neatening stitch?

A. overcastting
B. feather
C. chain
D. stem

2. Green leafy vegetables and sea foods provide the body with

A. minerals
B. proteins
C. vitamins
D. fats

3. Which of the following is a dry method of cooking?

A. boiling
B. baking
C. stewing
D. steaming

4. The lightness or darkness in a drawing is the

A. hue
B. shade
C. tint
D. tone

5. Any two primary colours mixed together in equal proportions produce a

A. complementary colour
B. neutral colour
C. secondary colour
D. tint colour

6. Which of the following lines is used for showing visible outlines?

A. short dashes
B. long chain
C. thick continuous
D. thin continuous

7. Figure 1 illustrates the principle of

A. oblique axes
B. perspective axes
C. isometric axes
D. orthographic axes

8. From the following options, select the designing media mixed with water

A. charcoal
B. crayon
C. chalk pastel
D. poster colour

9. In design analysis, the size of the unit is considered under

A. cost
B. ergonomics
C. safety
D. function

Figure 2 is a block. Use it answer questions 10 and 11

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

11. The plan is represented by

12. The two methods of drawing orthographic views are

A. first angle and second angle
B. first angle and third angle
C. second angle and third angle
D. second angle and fourth angle

13. A vertical line is associated with

A. movement
B. rest
C. stability
D. uncertainty

14. Which of the following situations is an indirect risk to a small business?

A. flood
B. fire
C. inflation
D. theft

15. The factors to consider when setting up a sewing business includes

A. capital, location and personal needs
B. capital, location and equipment
C. raw materials, market and business risks
D. raw materials, personal needs and demand

16. Which of the following equipment is least important when setting up a sewing industry?

A. sewing machine
B. pressing iron
C. table
D. ironing board

17. Cotton is a vegetable fibre and therefore it is

A. heat-resistant
B. water proof
C. absorbent
D. warm

18. When hand sewing, start with a

A. double stitch
B. knot
C. single stitch
D. tack

19. Good stitches are usually

A. strong
B. straight and strong
C. visible
D. short

20. A French seam is suitable for

A. household articles
B. outer garments
C. bulky fabrics
D. coarse fabrics

21. Accurate measurement must be taken in garment making to make garments

A. look beautiful
B. look fashionable
C. last longer
D. fit well

22. Which of the following is a reason for renovating articles? It

A. makes articles look brighter
B. makes articles look gay
C. makes articles last for a short time
D. makes articles last longer

23. An example of a large catering equipment is

A. blender
B. boiling pan
C. mincer
D. food slicer

24. Which of the following is a moist method of cooking?

A. grilling
B. poaching
C. baking
D. roasting

25. Creaming is a method used in the preparation of

A. rock buns
B. pancake
C. queencake
D. ginger bread

26. A main meal should consist of

A. protein dish and carbohydrate dish
B. appetizer and side dish
C. dessert and protein dish
D. carbohydrate dish and appetizer

27. Which of the following is the correct order of writing a two-course menu?

A. protein dish, carbohydrate dish and dessert
B. carbohydrate dish, appetizer and dessert
C. protein dish, appetizer and carbohydrate dish
D. appetizer, protein dish and carbohydrate dish

28. Kpoikpoi is an ethnic dish for the

A. Ewe
B. Fante
C. Akan
D. Ga

29. Food commodities are

A. major ingredients used for cooking food
B. dishes served for communities
C. quality fruits and vegetable
D. meals prepared during festivals

30. A menu forming a complete meal at a set price is known as

A. ethnic menu
B. hospital menu
C. table d’hote
D. A la carte