BDT Home Economics BECE 2013

[WpProQuiz 36]

June 2013
(Home Economics 1)
Objective Test
40 minutes

1. Which of the stitches can be used to hold down a hem decoratively?

A. Basting
B. Hemming
C. Herringbone
D. Overcasting

2. The advantage of buying food in bulk is that it

A. becomes abundant
B. becomes cheaper
C. is easier to choose
D. is easier to store

3. A balanced meal must contain

A. food from each food group
B. little fat and oil only
C. protective foods only
D. protein foods only

4. Drawing and painting are grouped under

A. landscape
B. still life
C. three-dimensional work
D. two-dimensional work

5. Identify the drawing tool from the following items

A. Crayon
B. Paper
C. Palette
D. Ruler

The figure below is a wooden block. Use it to answer Questions 6 and 7.

6. Which of the following represents the front view in the direction of arrow Q?

7. The plan is represented by

8. A sole proprietor

A. shares profit with friends
B. shares profit with a partner
C. takes decisions alone
D. takes decision with his staff

9. The statement describing the problem in designing is referred to as

A. design brief
B. design process
C. situation
D. investigation

10. Which of the following is not a type of joint for fixing parts of furniture

A. movable joints
B. unmovable joints
C. Temporary joints
D. permanent joints

11. In oblique drawing one side of the object is inclined at an angle of

A. 30°
B. 45°
C. 60°
D. 90°

12. In a circuit diagram, current flows from

A. neutral to negative
B. neutral to positive
C. positive to negative
D. negative to positive

13. Select a neutral colour from the options below

A. blue
B. orange
C. red
D. white

14. The first step in designing is

A. choosing the right materials
B. colouring the sketches
C. identifying the problem
D. making sketch models

15. A dressmaker may also be skillful in

I. embroidery making
II. furnishing homes beautifully
III. making beautiful paintings
IV. selecting materials for upholstery

A. I, II and III only
B. I, II and IV only
C. I, III and IV
D. II, III and IV only

16. The basic items in a dressmaker’s shop include

A. embroidery machine and tracing wheel
B. long mirror and buttonhole maker
C. neatening machine and long meter rule
D. sewing machine and measuring

17. The presser foot on the sewing machine

A. controls the thread from the bobbin
B. holds fabric in position
C. makes stitches straight
D. pushes fabric when stitching

18. A plain fabric is a better choice for a school uniform because it

A. can be obtained in different colours
B. can suit a variety of skin colour
C. hardly fades
D. is cheap

19. Cotton fabric are sulfurized to make them

A. moth-resistant
B. shrink resistant
C. smooth
D. strong

20. A suitable neatening for the side seam of a school short is

A. edge stitching
B. loop stitching
C. overcastting
D. pinking

21. A skirt hangs well on a figure if it is cut along the

A. bias
B. cross
C. warp
D. weft

22. Renovating involves

A. fixing new fasteners
B. inserting sleeves
C. making new articles out of an old garment
D. making patchwork out of old clothes

23. What must be done first before cleaning an electric cooker?

A. close the oven
B. pour water over it
C. switch off the source of power
D. wipe burners with wet rag

24. A well ventilated kitchen prevents

A. accidents
B. fatigue
C. hardwork
D. nausea

25. Which of the following pairs of food is for body building?

A. cassava and beans
B. cocoyam and plantain
C. pawpaw and cabbage
D. groundnut and cowpea

26. The most common nutrient in the diet of most Ghanaians is

A. carbohydrate
B. fat
C. protein
D. vitamin

27. Which of the following flour is good for springroll?

A. cassava flour
B. corn flour
C. rice flour
D. wheat flour

28. A syrup is made from

A. sugar and fruit juice
B. sugar and milk
C. sugar and water
D. sugar, milk and water

29. The basic ingredients for pancake are:

A. flour, baking powder and milk
B. flour, butter and baking powder
C. flour, eggs and liquid
D. flour, fat, milk and sugar.

30. The commonest method of preserving fish is by

A. adding vinegar
B. drying
C. smoking
D. adding salt