BECE Home Economics 2014 Paper 2 Past Questions

Question 1

Which of the following nutrients has its end product as amino acid?

A.Carbohydrate
B.Fats and Oils
C.Mineral
D.Proteins
E.Vitamins

Objective

Question 2

For washing-up after meal preparation, hot soapy water is necessary to

A.clean pans thoroughly
B.remove grease from items
C.rinse every items well
D.scrape pieces of food off
E.wipe off any pieces of food

Objective

Question 3

Surplus carbohydrate is stored in the body as

A.calcium
B.fat
C.protein
D.vitamin
E.water

Objective

Question 4

Cooking methods include the following, except

A.boiling
B.creaming
C.frying
D.steaming
E.stewing

Objective

Question 5

Which of the following is added to fruit drink for sweetening?

A.Lemon juice
B.Lime juice
C.Milk
D.Syrup
E.Vinegar

Objective

Question 6

Which of the following is required for good bone formation?

A.Ascorbic acid
B.Calcium
C.Folic acid
D.Iron
E.Sodium

Objective

Question 7

Food preservation can be carried out in the following ways, except

A.baking
B.canning
C.drying
D.refrigerating
E.salting

Objective

Question 8

A ________ is a liquid for drinking that can be served cold or hot.

A.beverage
B.coffee
C.fruit drink
D.orange juice
E.stimulant

Objective

Question 9

The following are perishable foods, except

A.fish
B.fruit
C.meat
D.rice
E.vegetable

Objective

Question 10

Washing top of canned foods before opening them is a guideline in food

A.hygiene
B.preparation
C.preservation
D.processing
E.storage

Objective

Question 11

The reason for food handlers should cover their heads while in the kitchen is to

A.create a good impression
B.keep files away from food
C.keep hair out of food
D.look neat and presentable
E.prevent diseases and infection

Objective

Question 12

Food are made up of many simple substances called

A.acids
B.carbon
C.hydrogen
D.nutrients
E.vitamins

Objective

Question 13

To prevent food contamination from pests, food store’s door and window should be covered with

A.curtain
B.iron bar
C.rubber net
D.white cloth
E.wire net

Objective

Question 14

Food nutrients is associated with

A.odour
B.fat
C.large
D.developer
E.growth

Objective

Question 15

The following are common styles of serving food, except ________ service

A.buffet
B.family style
C.plate
D.pot
E.tray

Objective

Question 16

Meal for a convalescent should not be

A.balanced
B.boil
C.garnished
D.heavily spiced
E.served attractively

Objective

Question 17

A breakfast meal should not include

A.chocolate drink
B.fried plantain
C.omelette
D.pineapple
E.semovita

Objective

Question 18

Sunshine on the skin helps in the formation of vitamin ______ in the body

A.A
B.B
C.C
D.D
E.K

Objective

Question 19

Iron deficiency in adolescent girls results in

A.anaemia
B.bleeding
C.goiter
D.night blindness
E.ricket

Objective

Question 20

Meals prepared for toddlers must be

A.heavily spiced
B.less of milk and legumes
C.rich in energy giving nutrients
D.served at irregular intervals
E.sweet and candies

Objective

Question 21

Which of these is a step in preparing pineapple juice?

A.Add boiling water
B.Grate and strain
C.Remove seeds and pulp
D.Serve with milk and sugar to taste
E.Soak over-night

Objective

Question 22

Children are discouraged from coffee beverages because it

A.has sharp taste and flavour
B.is an excellent source of carbohydrate
C.is to sweetened
D.must be served chilled
E.stimulates the heart and nerves

Objective

Question 23

Which of these is a step in preparing pineapple juice?

A.Add boiling water
B.Grate and strain
C.Remove seeds and pulp
D.Serve with milk and sugar to taste
E.Soak over-night

Objective

Question 24

The quantity and type of meals required by an individual depends on the following, except

A.age
B.complexion
C.health
D.occupation
E.sex

Objective

Question 25

What is the last course of a meal called

A.Appetizer
B.Desert
C.Dinner
D.Lunch
E.Snack

Objective

Question 26

Moi-moi is for steaming as doughnut is for

A.baking
B.boiling
C.frying
D.grilling
E.roasting

Objective

Question 27

The availability of home-made mango juice in a breakfast menu can be affected mostly by

A.age of family members
B.money available
C.season of the year
D.size of family
E.the occupation of family members

Objective

Question 28

Which of the following is not a function of beverages?

A.Curative
B.Nourishing
C.Refreshing
D.Sedative
E.Stimulative

Objective

Question 29

The principle of food hygiene is to

A.improve appearance
B.make food available
C.make handling easier
D.prevent contamination
E.treat disease outbreak

Objective

Question 30

Which of the following should not be practice when handling food?

A.check equipment for cleanliness
B.ensure foods are lifted with suitable tools
C.observe personal hygiene
D.sneeze into hand when cooking
E.use up old stocks of food before new ones

Objective

Question 31

The items we wear with our clothes to enhance their appearance are called

A.accessories
B.cosmetics
C.jewelry
D.make-up
E.perfume

Objective

Question 32

The following are natural fibres, except

A.cotton
B.linen
C.rayon
D.silk
E.wool

Objective

Question 33

The process of making fibre into yarn is called

A.crocheting
B.felting
C.knitting
D.twisting
E.weaving

Objective

Question 34

Advantages of drafted pattern include the following except that they

A.are cheaper than commercial pattern
B.can be adopted to any type or style
C.cannot be made to fit a person perfectly
D.do not require alteration
E.require very special skill

Objective

Question 35

Which of these seams lies flat with two rows of stitching on the wrong side of the garment?

A.French
B.Lapped
C.Open
D.Plain
E.Run and fell

Objective

Question 36

A protective covering won over dresses while working in the kitchen is called

A.apron
B.glove
C.gown
D.jean
E.shirt

Objective

Question 37

The process of replacing the worn out part of clothes with a similar piece of fabric is called

A.darning
B.fastening
C.patching
D.repair
E.sewing

Objective

Question 38

The following are guidelines for proper storage and care of clothes except

A.always leave brooch on clothes
B.keep the ward rope tidy always
C.remove stains from clothes as soon as they occur
D.store clothes in an airy place
E.use good quality hanger

Objective

Question 39

The seam most suitable for light and easily frayed fabric is

A.French
B.Lapped
C.Open
D.Plain
E.Run and fell

Objective

Question 40

Tools used in transferring marking from pattern to fabric are carton paper and

A.hem maker
B.pinking shear
C.stiletto
D.tailor’s chalk
E.tracing wheel

Objective

Question 41

Which of the following is not a type of needle?

A.between
B.crewel
C.machine
D.sharp
E.smooth

Objective

Question 42

Clothes are worn for _______ if they are just for the purpose of covering one’s nakedness

A.modesty
B.mood
C.protection
D.role model
E.status

Objective

Question 43

Which of these is not used for marking in sewing?

A.carbon paper
B.Tailor’s chalk
C.tape measure
D.thread and needle
E.tracing wheel

Objective

Question 44

To excel in the art of sewing, one should have a good knowledge of the following except

A.basic sewing terms
B.length of fabrics
C.size of sewing machine
D.types of fabric
E.type of stitches

Objective

Question 45

Which of these is used to improve already made seams?

A.blade
B.shear
C.shuttle
D.stiletto
E.thimble

Objective

Question 46

Thimble is used to

A.cutting thread
B.holding fabric together
C.loosening stitches
D.measuring fabric
E.protecting finger

Objective

Question 47

Which of the following is not a permanent stitch?

A.basting
B.chain
C.running
D.stem
E.zig zag

Objective

Question 48

To regulate tightness of stitches in a sewing machine, which part is used?

A.bobbin case
B.feed dog
C.presser bar
D.spool pin
E.tension disc

Objective

Question 49

Which of these materials is obtained from the fleece of sheep?

A.cotton
B.linen
C.rayon
D.terylene
E.wool

Objective

Question 50

Which of these is not used for taking body measurement?

A.paper
B.pencil
C.ruler
D.string
E.tape measure

Objective