BECE 2018 Home Economics Past Questions and Answers

Paper 1: Objectives

1. Short dashes lines are used for
   1. A. cutting planes
   2. B. hidden outlines
   3. C. dimensioning
   4. D. visible outlines
   Answer: B
2. Which of the following wires carries electric current to an electric iron?
   1. A. Earth
   2. B. Live
   3. C. Negative
   4. D. Neutral
   Answer: B
3. Which of the following is not a stage in the design process?
   1. A. Making
   2. B. Situation
   3. C. Specification
   4. D. Questionnaire
   Answer: D
4. Missing nails in household furniture occur in
   1. A. concrete benches
   2. B. metal tables
   3. C. plastic cabinets
   4. D. wooden chairs
   Answer: D
5. 
   
   The view indicated by the arrow X is
   1. A.
   2. B.
   3. C.
   4. D.
   Answer: C
6. 
   
   The view indicated by the arrow Y is
   1. A.
   2. B.
   3. C.
   4. D.
   Answer: A

   
7. The main function of carbohydrate in the body is for
   1. A. growth
   2. B. energy
   3. C. repair
   4. D. maintenance
   Answer: B
8. Portion control equipment include
   1. A. sauceboat
   2. B. oval plate
   3. C. casserole
   4. D. ladle
   Answer: D
9. The process of making another article out of an existing one is termed
   1. A. patching
   2. B. remodeling
   3. C. renovation
   4. D. darning
   Answer: B
10. The best seam for children's dress is
    1. A. French seam
    2. B. open seam
    3. C. overlaid seam
    4. D. welt seam
    Answer: A

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11. Select the element of design from the following options.
    1. A. Colour
    2. B. Motif
    3. C. Repeat
    4. D. Rhythm
12. Shading of tones is best done with
    1. A. 2B pencil
    2. B. 2H pencil
    3. C. HB pencil
    4. D. HH pencil
13. Preliminary sketches help the artist to
    1. A. increase his drawings
    2. B. gather required materials
    3. C. get the required form
    4. D. make the product last longer
14. Select a neutral colour from the options below:
    1. A. blue
    2. B. orange
    3. C. red
    4. D. white
15. Which colour is directly opposite to red on the six-point colour wheel?
    1. A. Orange
    2. B. Violet
    3. C. Green
    4. D. Black
16. The freezer is used to store
    1. A. fresh milk and cabbage
    2. B. kontomire and eggs
    3. C. fresh fish and meat
    4. D. lettuce and smoked fish
17. Which of the following is a standing collar?
    1. A. Peter pan collar
    2. B. Sailor's collar
    3. C. Mandarin collar
    4. D. Shirt collar
18. Tools used for measuring when sewing include
    1. A. bodkin and stiletto
    2. B. needle and sewing pins
    3. C. thimble and stitch ripper
    4. D. tape measure and metre rule
19. Stitches used for securing hems and turnings to prevent fraying are
    1. A. back stitches
    2. B. neatening stitches
    3. C. running stitches
    4. D. temporary stitches
20. A student can earn income from selling chair backs and fanciful articles when he or she learns
    1. A. drafting
    2. B. embroidery
    3. C. sewing
    4. D. crocheting
21. Individual working in a poorly ventilated kitchen often shows signs of
    1. A. fatigue
    2. B. aggression
    3. C. forgetfulness
    4. D. clumsiness
22. The major factor to be considered in selecting any equipment for use by a form two student is
    1. A. space for storage
    2. B. availability of equipment
    3. C. skill of the user
    4. D. availability of electricity
23. In frying meat, heat is transferred by means of
    1. A. convection
    2. B. conduction and radiation
    3. C. radiation and convection
    4. D. conduction
24. Incorrect threading of a sewing machine will cause
    1. A. puckering of seams
    2. B. missing stitches
    3. C. thread breaking
    4. D. loose stitches forming
25. A suitable inexpensive fabric for making a school bag is
    1. A. poplin
    2. B. denim
    3. C. damask
    4. D. calico
26. Fruits are best cooked by
    1. A. stewing
    2. B. poaching
    3. C. steaming
    4. D. boiling
27. The food item that absorbs all the liquid during boiling is
    1. A. rice
    2. B. fish
    3. C. yam
    4. D. meat
28. A strong neat seam suitable for pyjamas is
    1. A. double stitched seam
    2. B. overlaid seam
    3. C. French seam
    4. D. open seam
29. Petroleum jelly is used in the treatment of
    1. A. open wound
    2. B. scald
    3. C. minor burns
    4. D. bruises
30. In setting a table, the glass for water is placed
    1. A. on the dinner table
    2. B. on side of plate
    3. C. at the tip of dessert fork
    4. D. at the tip of dinner knife

Paper 2: Theory

1. a) State one advantage of baked foods.
   
   b) State two disadvantages of freehand cutting.
   
   c) i) List two stages of the design process.
   
   ii) List two methods of recording information for solving a design problem.
   
   iii) Name a suitable pencil for sketching a possible solution in a design work.
   
   iv) List two methods of sketching a final solution in pictorial drawing.
   
   d) i) Define a poster.
   
   ii) Give two reasons why poster is important in advertisement.
   
   iii) List two types of poster.
   
   iv) State one major difference between the two types of poster.
2. a) State four important reasons for using body measurements when making a garment.
   
   b) Explain three factors to consider when taking body measurements.
   
   c) State four measurements needed for making each of the following garments:
   
   i) trousers;
   
   ii) sleeveless blouse;
   
   iii) straight dress;
   
   iv) long skirt with a side opening;
   
   v) child's dress.
   
   d) State one advantage of a hand sewing machine.
3. a) State the three classes of food.
   
   b) Give two examples of each class of food stated in (a).
   
   c) State any two functions of carbohydrate in the body.
   
   d) List any three portion control equipment.
   
   e) Write out the three main basic ingredients used in preparation of pancake mixture.
   
   f) Mention the three types of meals served in a day.
4. a) List five types of kitchen accidents.
   
   b) State three causes of accidents in the kitchen.
   
   c) Suggest four ways by which caterers and dressmakers may prevent kitchen and workshop accidents.
   
   d) State one function for each of the following food nutrients:
   
   i) fat;
   
   ii) vitamins.
   
   e) State the deficiency disease of the following:
   
   i) protein;
   
   ii) iodine.

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