BECE 2021 Home Economics Past Questions and Answers

Paper 1: Objectives

1. The following are household furniture except
   1. A. bookshelve
   2. B. cabinet
   3. C. chair
   4. D. television
   Answer: D
2. The shape of a developed open-ended cylinder is a
   1. A. circle
   2. B. parallelogram
   3. C. rectangle
   4. D. rhombus
   Answer: C
3. The plug is fused in order to
   1. A. break when there is excessive current
   2. B. increase the flow of electricity
   3. C. oppose the flow of electricity
   4. D. stop the flow of electricity
   Answer: A
4. Evaluations are carried out on an artefact in order to
   1. A. change the situation completely
   2. B. conduct a new research of the design
   3. C. increase the cost of artefact
   4. D. make modification on the design
   Answer: D
5. 
   
   Figure 1 shows an object drawn in
   1. A. isometric
   2. B. oblique
   3. C. orthographic
   4. D. perspective
   Answer: A
6. 
   
   The instrument labelled W is
   1. A. protractor
   2. B. rule
   3. C. set square
   4. D. tee square
   Answer: C
7. The traditional form of food preservation in Ghana is
   1. A. bottling and freezing
   2. B. freezing and drying
   3. C. drying and salting
   4. D. salting and bottling
   Answer: C
8. A birthday cake is usually packed in a brown cardboard box
   1. A. to attract customers
   2. B. for easy transportation
   3. C. to preserve flavour
   4. D. to give information
   Answer: B
9. A light meal eaten between the main meals of the day is referred to as
   1. A. elevenses
   2. B. high tea
   3. C. brunch
   4. D. snack
   Answer: D
10. In table setting, the main reason for covering the table with a cloth is to
    1. A. make the setting formal
    2. B. protect the table surface
    3. C. make the table attractive
    4. D. act like a silencer
    Answer: B

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11. An example of a wet medium is
    1. A. chalk
    2. B. coloured pencil
    3. C. crayon
    4. D. poster colour
12. What are the primary colours of pigment?
    1. A. Red, yellow, green
    2. B. Red, blue, green
    3. C. Yellow, blue, green
    4. D. Red, yellow, blue
13. Growth is symbolically represented with the colour
    1. A. green
    2. B. red
    3. C. yellow
    4. D. white
14. Placing value on an item is termed
    1. A. costing
    2. B. labelling
    3. C. pricing
    4. D. selling
15. Where the sky appears to meet the land is called the
    1. A. horizon
    2. B. foreground
    3. C. background
    4. D. plane
16. The aim of mending articles is to
    1. A. add value to the item
    2. B. improve creative skills
    3. C. make the item useful
    4. D. make good use of leisure time
17. Examples of second class protein foods are
    1. A. melon seeds, cheese and milk
    2. B. cowpeas, oysters and broad beans
    3. C. groundnuts, milk and melon seeds
    4. D. cowpeas, melon seeds and groundnuts
18. One of the characteristics of plant fibres is that they
    1. A. smoulder when burnt
    2. B. have low absorbency
    3. C. burn readily
    4. D. are wrinkle resistant
19. An advantage of a freehand cutting is that
    1. A. less fabric is used
    2. B. it is easy for beginners
    3. C. it saves time and energy
    4. D. a lot of pins are used
20. Regenerated fabrics are obtained from
    1. A. man made fibre
    2. B. synthetic fibre
    3. C. natural fibre
    4. D. animal fibre
21. Dishes that provide the body with concentrated form of energy are
    1. A. vegetable soup and boiled rice
    2. B. boiled beans and gari
    3. C. vegetable salad and bread
    4. D. meat pie and queens cake
22. Rickets causes weakness in bones and teeth of
    1. A. adolescents
    2. B. elderly
    3. C. vegetarians
    4. D. children
23. A disadvantage of grilling is that
    1. A. food should always be basted
    2. B. it is slow method of cooking
    3. C. it needs constant attention
    4. D. most nutrients are lost
24. An important factor to consider when purchasing fabric for student is the
    1. A. money available
    2. B. weather condition
    3. C. height of wearer
    4. D. size of wearer
25. Faced openings are usually used on the
    1. A. front part of body's shirt
    2. B. side of girl's dresses
    3. C. back of student's uniforms
    4. D. side of shirts for the elderly
26. Examples of dishes prepared using batter mixtures are
    1. A. banana fritters and pancakes
    2. B. bread and rocks
    3. C. ring doughnuts and queens cake
    4. D. pancake and biscuits
27. The fat solution vitamins in a meal of kontomire stew, boiled brown rice and baked egg custard are
    1. A. Vitamin C and D
    2. B. Vitamin A and B
    3. C. Vitamin B and D
    4. D. Vitamin E and K
28. The best stitch to use in transferring pattern markings onto fabric is
    1. A. basting
    2. B. overcasting
    3. C. backstitch
    4. D. tailors tack
29. The reasons for adding seasoning to food is to
    1. A. enhance flavour
    2. B. improve texture
    3. C. enhance colour
    4. D. increase quantity
30. Sifted wood ash is a local abrasive suitable for cleaning
    1. A. wood and glass
    2. B. ceramic and aluminium
    3. C. glass and ceramic ware
    4. D. aluminium and wood ware

Paper 2: Theory

1. a) Define a seam in clothing construction.
   
   b) Give one example each of the following:
   
   i) α) Conspicuous seam
   
   β) Inconspicuous seam
   
   ii) List two moist methods of cooking.
   
   c) i) List the two types of perspective drawing.
   
   ii) List three types of pictorial drawing.
   
   iii) State two stages in the design process.
   
   d) i) Explain the spectrum of colour.
   
   ii) List the secondary colours.
   
   iii) Explain the term complementary colours.
2. a) Outline three rules for patching.
   
   b) Re-arrange the steps provided below to demonstrate how to thread the sewing machine:
   
   i. Pass the thread through the thread guide;
   
   ii. Pass the thread through the pressure regulator;
   
   iii. Fix the thread onto the spool pin;
   
   iv. Pass the thread through the eye of the needle;
   
   v. Pass the thread down to the needle thread tension regulator to the take-up lever.
   
   c) List five parts of a garment where facing can be done.
   
   d) State two reasons for facing in garment construction.
   
   e) Explain the following sewing terms:
   
   i) Layout
   
   ii) Seam allowance
   
   f) List three articles that can be made using French seam.
3. a) State four advantages for practicing kitchen hygiene.
   
   b) i) List the three methods of heat transfer used in cooking.
   
   ii) List the method of heat transfer that is applied during the cooking of each of the following dishes:
   
   α) Tubani
   
   β) Queen cake
   
   γ) Khebab
   
   c) State two reasons for preserving fresh fish.
   
   d) State the portion per head of the following food items:
   
   i) Fresh fish
   
   ii) Rice
   
   iii) Egg
   
   e) State one reason for cooking yam.
   
   f) Provide the names of the parts labelled I, II, III, IV, V, and VI in the diagram of an egg.
4. a) List two parts of garment that can be neatened using binding.
   
   b) State four factors to be considered when buying a pair of scissors.
   
   c) State three methods of finishing the raw edges of a plain seam.
   
   d) Mention two types of pocket usually found on the uniform of a J.H.S school boy.
   
   e) Distinguish between a dish and a meal.
   
   f) State two reasons why people become vegetarians.
   
   g) Explain the following menu:
   
   i) A là carte
   
   ii) Table d'hôte
   
   iii) Cyclical

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