BECE 2019 Home Economics Past Questions and Answers

Paper 1: Objectives

1. The plan of a cylinder is a
   1. A. circle
   2. B. rectangle
   3. C. square
   4. D. triangle
   Answer: A
2. The first stage of the design process is
   1. A. brief
   2. B. evaluation
   3. C. situation
   4. D. specification
   Answer: C
3. 
   
   Which of the following represents the front view in the direction of arrow Z?
   1. A.
   2. B.
   3. C.
   4. D.
   Answer: C
4. 
   
   Which of the following represents the right end elevation?
   1. A.
   2. B.
   3. C.
   4. D.
   Answer: A
5. In the design process, the selected idea is developed in order to
   1. A. determine the cost
   2. B. evaluate final product
   3. C. improve upon it
   4. D. reduce its beauty
   Answer: C
6. The most suitable pencil for drawing construction lines is
   1. A. B
   2. B. HB
   3. C. 2B
   4. D. 2H
   Answer: D
7. A common method of cooking used for most Ghanaian staple foods is
   1. A. steaming
   2. B. boiling
   3. C. frying
   4. D. stewing
   Answer: B
8. A seam that is often used for outer garment is
   1. A. plain seam
   2. B. French
   3. C. Machine felled seam
   4. D. overlaid seam
   Answer: A
9. When setting a table, the first course cutlery should be placed
   1. A. at the top edge of the dinner plate
   2. B. on the dinner plate
   3. C. near the dinner plate
   4. D. further away from the dinner plate
   Answer: D

   Cutlery is laid from the outside in, so the first course goes furthest from the plate.
10. Stranded cotton thread is used for
    1. A. decorative stitches
    2. B. neatening seams
    3. C. joining seams
    4. D. temporary stitches
    Answer: A

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11. Red, orange and yellow are
    1. A. warm colours
    2. B. cool colours
    3. C. opposite colours
    4. D. neutral colours
12. The inscription BB on a pencil indicates that it
    1. A. is hard
    2. B. is soft
    3. C. breaks easily
    4. D. sharpens well
13. A circle is
    1. A. a form
    2. B. a principle of design
    3. C. a sphere
    4. D. an element of design
14. The colour violet symbolizes
    1. A. wealth
    2. B. peace
    3. C. aggression
    4. D. royalty
15. The primary colours are
    1. A. red, violet, yellow
    2. B. green, yellow, red
    3. C. red, yellow, blue
    4. D. violet, yellow, green
16. The most important nutrients found in vegetables are vitamins and
    1. A. carbohydrate
    2. B. proteins
    3. C. minerals
    4. D. fats
17. In frying meat, heat is transferred by means of
    1. A. conduction
    2. B. convection
    3. C. conduction and radiation
    4. D. radiation and convection
18. Elements of design in nature include
    1. A. lines, shape and dot
    2. B. shape, dot and balance
    3. C. line, rhythm and texture
    4. D. texture, balance and rhythm
19. An adolescent whose diet is deficient in iron is likely to suffer from
    1. A. rickets
    2. B. goiter
    3. C. scurvy
    4. D. anaemia
20. Wounds and fractures can heal quickly if one takes in an adequate amount of
    1. A. starchy roots and plantain
    2. B. fruits and vegetables
    3. C. animal products
    4. D. legumes and pulses
21. A stitch that is worked from right to left on the right side of an article is
    1. A. overcasting
    2. B. oversewing
    3. C. hemming stitch
    4. D. slip stitch
22. Which of the following elements of design is likely to be seen on whole baked rock buns?
    1. A. Lines, colour and dot
    2. B. Shape, texture and dot
    3. C. Texture, shape and lines
    4. D. Colour, lines and dot
23. 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
24. Suitable inexpensive fabric for making a bag is
    1. A. poplin
    2. B. denim
    3. C. damask
    4. D. calico
25. The cause of spoilage in dried beans is
    1. A. weevil
    2. B. bugs
    3. C. yeast activities
    4. D. enzymes action
26. The rubbing-in method is used in the preparation of
    1. A. queen cakes
    2. B. fish turnovers
    3. C. banana fritters
    4. D. sweet pancakes
27. A suitable leavening agent that can be used in the preparation of banana cake is
    1. A. palm wine
    2. B. cream of tartar
    3. C. baking powder
    4. D. bicarbonate of soda
28. Heat is transferred by conduction and convection when food is cooked by
    1. A. steaming
    2. B. frying
    3. C. grilling
    4. D. baking
29. In Ghana, a popular method for preserving most food commodities at home is
    1. A. drying
    2. B. salting
    3. C. smoking
    4. D. bottling
30. The main use of fat in cake making is to
    1. A. enhance appearance
    2. B. increase volume
    3. C. improve keeping quality
    4. D. improve flavour

Paper 2: Theory

1. a) List two uses of a table napkin.
   
   b) State four causes of food spoilage.
   
   c) i) Name the type of solid presented 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.
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 packaging material for a shirt.
   
   e) State any two rules for patching articles.
3. a) State any four ways by which a caterer can maintain good health and 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.
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.

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