BECE 2022 Home Economics Past Questions and Answers

Paper 1: Objectives

1. The first stage in problem identification in the design process is
   1. A. analysis
   2. B. brief
   3. C. situation
   4. D. specification
   Answer: C
2. The statement, 'the device should be produced in a day' is a design specification on
   1. A. aesthetics
   2. B. construction
   3. C. economics
   4. D. ergonomics
   Answer: B
3. Ideas generated from which a designer selects the best idea to solve a design problem is
   1. A. detailed drawings
   2. B. final solutions
   3. C. orthographic projections
   4. D. possible solutions
   Answer: D
4. Which of the following is true about a cylinder? It has
   1. A. a diagonal
   2. B. a slant height
   3. C. a vertical height
   4. D. an apex
   Answer: C
5. It is not advisable to touch electrical appliances with wet hands because water is a
   1. A. good conductor of electricity
   2. B. good conductor of heat
   3. C. poor conductor of electricity
   4. D. poor conductor of heat
   Answer: A
6. The electrical component that protects an appliance from high current is a
   1. A. capacitor
   2. B. fuse
   3. C. LED
   4. D. register
   Answer: B
7. The most common method for preserving fish for sale throughout Ghana is
   1. A. smoking
   2. B. freezing
   3. C. drying
   4. D. salting
   Answer: A
8. Grounded local material used to remove stains from the surface of kitchen equipment are termed
   1. A. detergent
   2. B. abrasives
   3. C. bleaches
   4. D. cleaners
   Answer: B

   Ground sand and ash used to scour stains are abrasives; Q22 of the same paper calls them that.
9. Using portion control in meal service helps to
   1. A. improve table manners
   2. B. make meals appetizing
   3. C. prevent waste
   4. D. save time
   Answer: C
10. Fine sifted wood ash is used for removing stains from
    1. A. galvanized iron buckets
    2. B. aluminium saucepans
    3. C. wooden surface
    4. D. water jug
    Answer: A

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11. An object is said to be below eye level when it is seen from the
    1. A. top
    2. B. bottom
    3. C. left
    4. D. right
12. Shading is intended to make a drawing
    1. A. bigger
    2. B. flat
    3. C. neat
    4. D. real
13. When a colour is mixed with white, it becomes
    1. A. neutral
    2. B. complementary
    3. C. shaded
    4. D. tinted
14. Identify a design principle that suggests movement from the following options.
    1. A. Contrast
    2. B. Balance
    3. C. Rhythm
    4. D. Unity
15. What are the two major types of exhibition?
    1. A. Open and Closed
    2. B. Outdoor and Indoor
    3. C. District and National
    4. D. General and Specific
16. A two course meal comprises
    1. A. main dish, accompaniment and starter
    2. B. appetizer, main dish and dessert
    3. C. appetizer, main dish and accompaniment
    4. D. main dish, accompaniment and dessert
17. Portion control equipment such as scoops are suitable for dishing out
    1. A. banku
    2. B. soup
    3. C. ice cream
    4. D. boiled rice
18. In basic design, the repetitive use of motifs in a garment depicts
    1. A. rhythm
    2. B. emphasis
    3. C. variety
    4. D. harmony
19. Buttonholes on loose garments should be positioned
    1. A. horizontally
    2. B. diagonally
    3. C. vertically
    4. D. symmetrically
20. A factor to consider when setting up a small scale enterprise is
    1. A. supply and suppliers
    2. B. publicity
    3. C. security
    4. D. managers and supervisors
21. Yarns produced in the manufacture of made-made fabrics are called
    1. A. staple
    2. B. ply
    3. C. filament
    4. D. fibre
22. Some commercially made abrasives are prepared and packaged in the form of
    1. A. soaps
    2. B. scourers
    3. C. detergents
    4. D. bleaches
23. Which of the following is a plan for controlling direct risk?
    1. A. Staff training
    2. B. Advertisement
    3. C. Staff motivation
    4. D. Insurance
24. Threaded needle is passed in and out of fabric to make
    1. A. a seam
    2. B. a stitch
    3. C. a pleat
    4. D. an opening
25. The group of people who require high intake of protein are
    1. A. aged mothers
    2. B. menopausal women
    3. C. obese women
    4. D. nursing mothers
26. Crocheting is a method of creating fabric with
    1. A. knots
    2. B. loops
    3. C. stitches
    4. D. weaves
27. The meal served between fore-noon and midday is
    1. A. dinner
    2. B. lunch
    3. C. elevenses
    4. D. high tea
28. An important factor to consider in the selection of meat for soup is that the
    1. A. flesh should be moist
    2. B. colour should be dull
    3. C. meat should be soft to tough
    4. D. meat should have plenty fat
29. The fabric which is easily affected by mildew when stored damp is
    1. A. polyester
    2. B. rayon
    3. C. wool
    4. D. cotton
30. A reason for using crossway strips for curved edges is that they
    1. A. can be bought in different quantities
    2. B. can be obtained in different lengths
    3. C. stretch and are easily eased on
    4. D. make the article look attractive

Paper 2: Theory

1. a) State two ways fresh tomatoes are preserved.
   
   b) i) List two vegetable fibres.
   
   ii) State two ways of finishing the edge of a plain seam.
   
   c) i) State two causes of faults in home furniture.
   
   ii) List three design processes to be considered when making a kitchen stool for your sister.
   
   d) i) State the cool colours on the six point colour wheel.
   
   ii) Give the symbolic meaning to the various lines stated below: α) Spiral; β) Diagonal; δ) Vertical; γ) Zig-Zag.
2. a) Explain why rayon is called artificial silk.
   
   b) State three types of buttonholes.
   
   c) Mention three factors to consider when choosing openings and fastenings.
   
   d) State two methods of attaching collars.
   
   e) List one example each of the following: i) flat collar; ii) turn over collar; iii) standing collar.
   
   f) Explain three reasons why a boy's pair of shorts is patched.
   
   g) i) Define seam.
   
   ii) State two rules for making seams.
3. a) Outline four reasons for storing food items.
   
   b) State the controlled portions of the following food items per an adult: i) plantain; ii) rice; iii) yam.
   
   c) State three importance of portion control.
   
   d) A housewife prepared abolo using the baking method instead of steaming. State four advantages for using the baking method.
   
   e) List three examples each of the following: i) large kitchen equipment; ii) small kitchen equipment.
   
   f) Enumerate five methods of preserving fresh fish.
4. a) State one suitable cooking method for the pair of foods listed below. Example: bread and cake = Baking.
   
   i) Egg and fish;
   
   ii) Tough cuts of meat and beans;
   
   iii) Yakayaka and kpokpoi;
   
   iv) Doughnut and pancake;
   
   v) Yam and soup.
   
   b) Give two reasons why meat is cooked.
   
   c) Mrs. Johnson decided to become a vegetarian. Give three reasons for her decision.
   
   d) Outline three permanent stitches used for decoration.
   
   e) Mention four synthetic fibres.
   
   f) State two uses of synthetic fabrics.
   
   g) Give one example of a suitable seam for a child's dress.

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