BECE 2020 Home Economics Past Questions and Answers

Paper 1: Objectives

1. The appropriate instrument used for drawing circles on paper is a
   1. A. pair of dividers
   2. B. pair of compasses
   3. C. protractor
   4. D. set square
   Answer: B
2. Which of the following methods of drawing is in two dimension?
   1. A. Isometric
   2. B. Oblique
   3. C. Orthographic
   4. D. Perspective
   Answer: C
3. In designing and making, the stage where useful information is gathered for solving the problem is
   1. A. analysis
   2. B. investigation
   3. C. situation
   4. D. specification
   Answer: B
4. An electronic component which indicates that current is flowing in a circuit is
   1. A. capacitor
   2. B. diode
   3. C. LED
   4. D. indicator
   Answer: C
5. 
   
   Which of the following represents the front view in the direction of arrow T?
   1. A.
   2. B.
   3. C.
   4. D.
   Answer: B
6. 
   
   The correct plan, viewing from the top is
   1. A.
   2. B.
   3. C.
   4. D.
   Answer: C
7. When laying a table for a customer, the fork is placed
   1. A. in front of the plate
   2. B. at the right side of the plate
   3. C. across the plate
   4. D. at the left side of the plate
   Answer: D
8. A French seam is the most appropriate seam for
   1. A. children's wear
   2. B. heavy weight fabric
   3. C. light weight fabric
   4. D. undergarments
   Answer: A
9. In order to retain the nutrients in leafy vegetables
   1. A. cut one hour before cooking
   2. B. cut when ready to cook
   3. C. cut when the water is boiling
   4. D. cut few minutes before cooking
   Answer: B
10. Food is preserved mainly to
    1. A. maintain its nutrient
    2. B. make it last longer
    3. C. make it palatable
    4. D. protect micro-organisms in food
    Answer: B

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11. On the 6-point colour wheel, blue is next to
    1. A. Green
    2. B. Orange
    3. C. Yellow
    4. D. Red
12. Identify the pair that are principles of design.
    1. A. Variety and rhythm
    2. B. Balance and colour
    3. C. Repetition and dots
    4. D. Contrast and shape
13. The colour violet symbolizes
    1. A. wealth
    2. B. peace
    3. C. aggression
    4. D. royalty
14. 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
15. Which of the following depends on the principles of perspective in design?
    1. A. Balance
    2. B. Foreshortening
    3. C. Repetition
    4. D. Rhythm
16. An important factor to consider when selecting an opening for a garment is
    1. A. style of garment
    2. B. the type of fabric
    3. C. length of fastening
    4. D. colour of fastening
17. Covering puddings with grease proof paper when steaming is to
    1. A. make it cook quickly
    2. B. prevent it from sinking
    3. C. prevent water from entering
    4. D. make it rise quickly
18. A characteristic of animal fibre is that they
    1. A. melt at high temperature
    2. B. have low absorption power
    3. C. have high absorption power
    4. D. are good conductors of heat
19. An Appliqué patch is most often used on
    1. A. girls uniform
    2. B. men's shirt
    3. C. pair of trousers
    4. D. children's cotton blouse
20. Buttons and loops are best used on the back neck edge slit of
    1. A. school uniforms for girls
    2. B. nurses uniform
    3. C. baby's dresses
    4. D. blouse for the aged
21. Dish cloths are used in the kitchen for
    1. A. wiping working tables and boards
    2. B. wiping glassware and cutlery
    3. C. removing dishes from oven
    4. D. lining the ingredient tray
22. Select the dry methods of cooking from the following
    1. A. Braising and baking
    2. B. Stewing and roasting
    3. C. Braising and stewing
    4. D. Roasting and baking
23. To transfer pattern markings from paper pattern onto fabric, use
    1. A. Tailor's tacks
    2. B. Basting
    3. C. Tacking
    4. D. Even tacking
24. A suitable temporary stitch used to hold down interfacing of a round collar is
    1. A. Even tacking
    2. B. Long and short tacking
    3. C. Diagonal tacking
    4. D. Tailors tacking
25. Which of the following vitamins can easily be destroyed by heat?
    1. A. Vitamin A
    2. B. Vitamin B
    3. C. Vitamin D
    4. D. Vitamin K
26. Table linen include
    1. A. Cloths and napkins
    2. B. Crockery and table runners
    3. C. Table cloth and cutlery
    4. D. Table mats and glassware
27. A change in colour of a peeled banana left in the open is due to
    1. A. yeast activities
    2. B. presence of fungi
    3. C. fermentation
    4. D. oxidation
28. When frying meat, heat is transferred by means of
    1. A. radiation
    2. B. conduction and convection
    3. C. radiation
    4. D. conduction
29. Which of the following is a white fish?
    1. A. Mackerel
    2. B. Cod
    3. C. Herring
    4. D. Tilapia
30. A meal eaten between breakfast and lunch is
    1. A. High tea
    2. B. Snack
    3. C. Supper
    4. D. Confectioner

Paper 2: Theory

1. a) State two advantages of sautéing.
   
   b) i) State one major function of each of the following nutrients in children.
   
   α) Carbohydrate;
   
   β) Vitamins.
   
   ii) State two uses of embroidery stitches.
   
   c) i) Complete the table below.
   
   
   

   INSTRUMENT	ONE USE
   Pair of compass
   60 degrees set square

   
   
   ii) List two types of business enterprise.
   
   d) i) Define exhibition.
   
   ii) Give two reasons why artworks are exhibited.
   
   iii) List two types of exhibition.
   
   iv) State one major difference between the two types of exhibition.
2. a) List five large sewing equipment found in a dressmaker's shop.
   
   b) State three characteristics of a well-made buttonhole.
   
   c) Give three advantages of taking good care of clothes.
   
   d) Outline five ways to care for the hand sewing machine.
   
   e) i) Differentiate between natural and synthetic fibres.
   
   ii) Give three examples each of natural and synthetic fabrics.
   
   f) i) State two properties of wool.
   
   ii) Mention the two classes of stitches.
3. a) State four expected behaviours of a guest invited to a party.
   
   b) Explain three advantages of practising kitchen hygiene.
   
   c) List six mineral elements found in foods.
   
   d) State the effect of spoilage on the following food commodities:
   
   
   

   Food Commodities	Effect of Spoilage
   Cabbage
   Pawpaw
   Meat
   Milk
   Margarine
   Koose

   
   
   e) State three reasons why canned food should be labelled.
4. a) Explain the following uses of eggs in food preparation:
   
   i) As a glaze;
   
   ii) As a raising agent;
   
   iii) As an emulsifier;
   
   iv) As a thickening agent.
   
   b) Identify four physical characteristics of fresh meat.
   
   c) Outline the steps in making a French seam.
   
   d) State five ways of neatening a plain seam.
   
   e) Name the following stitches:
   
   
   
   
   
   
   

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