BECE Home Economics 2016 Paper 2 Past Questions

Question 1

Which of these is not the factor to be considered when buying food storage?

A.food in season
B.food vendor
C.money available
D.quantity of food
E.size of the family

Objective

Question 2

Food that stays for a long time if stored properly is called

A.food in season.
B.high moistured food.
C.non-perishable food.
D.perishable food.
E.seasonal food.

Objective

Question 3

A practice where harmful bacteria are prevented from growing in foods is known as

A.habit
B.hygiene
C.safety
D.sanitation
E.storage

Objective

Question 4

The following are wise buying practices except

A.buying food in adequate quantity.
B.buying food that is out of season
C.comparing values and prices.
D.ensuring adequate storage facilities.
E.reading tat». on food containers.

Objective

Question 5

An agent not responsible for spoilage of foods is

A.bacteria
B.enzyme
C.fertilizer
D.mould
E.yeast

Objective

Question 6

When egg is boiled, the white

A.caramelizes
B.coagulates
C.gelatinizes
D.shrinks
E.wrinkles

Objective

Question 7

Which of the following activities stimulates a person's appetite?

A.Eating
B.Exercise
C.Reading
D.Rest
E.Sleep

Objective

Question 8

Short time storage is mostly used for _______ foods.

A.body building
B.energy giving
C.non-perishable
D.perishable
E.protective

Objective

Question 9

Which of these is not a point to consider food hygiene?

A.Covering your hair
B.Using clean plate
C.Using expensive equipment
D.Washing fresh fruit
E.Washing hand

Objective

Question 10

Which of the following foods protects body against diseases?

A.Beans
B.Bread
C.Cassava
D.Pineappie
E.Yam

Objective

Question 11

The chemical means of food preservation is through

A.bottling
B.freezing
C.radiation
D.salting
E.smoking

Objective

Question 12

Contaminated food causes the following symptoms to the body except

A.frequent stooling.
B.poor sight
C.stomach upset
D.vomiting
E.weakness

Objective

Question 13

Intestinal pains, stomach upset, vomiting are all signs of the following except

A.airborne disease.
B.fever.
C.food home disease
D.food poisoning.
E.pregnancy.

Objective

Question 14

Which of the following is not a snack?

A.Egg roll
B.Groundnut
C.Meat pie
D.Plantain chip
E.Salad

Objective

Question 15

Which of the following is a refreshing drink?

A.Egg flip
B.Ginger drink
C.Hot milk
D.Lemonade
E.Tea

Objective

Question 16

The following are advantages of bulk buying except

A.availability of food.
B.it is economical.
C.it occupies space.
D.it saves money.
E.it saves time.

Objective

Question 17

Insects that destroy grains are

A.bugs
B.butterflies
C.mosquitoes
D.ticks
E.weevils

Objective

Question 18

Drug abuse can be avoided only if taken with _____ prescription.

A.biologist's
B.chemist's
C.dietician's
D.nutritionist's
E.physician's

Objective

Question 19

An example of energy giving food is

A.beans
B.crayfish
C.garden egg
D.paw-paw
E.potato

Objective

Question 20

The cooking method that conserves food nutrient most is.

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

Objective

Question 21

Butter and carrots are sources of

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

Objective

Question 22

Biurette and Million tests are used to detect the presence of _______ in food.

A.fats and oil
B.mineral
C.protein
D.sugar
E.vitamin

Objective

Question 23

In table setting, one of the following items is not required.

A.Cutlery
B.Flower
C.Mirror
D.Napkin
E.Plate

Objective

Question 24

The study of foods and their functions in the body is known as

A.catering
B.dietetics
C.food science.
D.Food technology.
E.nutrition.

Objective

Question 25

The cheapest source of vitamin D is

A.cod-liver oil
B.margarine
C.palm oil
D.powdered milk
E.sunlight

Objective

Question 26

A suitable dish for an anaemic person is

A.beef, vegetable soup and garri.
B.chicken and jollof rice.
C.egg sauce and sweet potatoes.
D.fish and yam pottage.
E.liver with unripe plantain pottage.

Objective

Question 27

Use the diagram above to answer questions 27 and 28.```
The diagram shows the picture of a

A.blender
B.deep fryer
C.food mixer
D.toaster
E.yam pounder

Objective

Question 28

Use the diagram above to answer questions 27 and 28.```
What is the major use of the equipment shown?

A.baking pastries
B.grinding ingredients
C.mixing pastries
D.Separating raw egg

Objective

Question 29

Using a bowl to serve a group of people is called ___________ service

A.buffet
B.cocktail
C.kitchen
D.traditional
E.tray

Objective

Question 30

The following are kitchen linen except

A.apron
B.dish cloth
C.floor cloth
D.hand towel
E.tea towel

Objective

Question 31

```
Use the diagram above to answer question 31 and 32.Identify the sewing tool above

A.Bodkin
B.Horseshoe magnet
C.Stiletto
D.Tracing wheel
E.Tweezer

Objective

Question 32

```
Use the diagram above to answer question 31 and 32.What is it used for?

A.Cutling fabric
B.ironing cloth
C.Pressing cloth
D.Sewing cloth
E.Transferring marks

Objective

Question 33

Disposal of fullness can be done with the following methods except

A.dart
B.gather
C.pleat
D.seam
E.smocking

Objective

Question 34

A tear on the straight grain of a skirt car be repaired using _______ stitch.

A.back
B.chain
C.herringbone
D.satin
E.stem

Objective

Question 35

A fabric that burns with a yellow flame and smells like paper is

A.linen
B.nylon
C.polyester
D.silk
E.wool

Objective

Question 36

A light woven fabric used for straining during food prepared is called

A.kitchen linen
B.muslin
C.Sleve
D.table cloth
E.towel

Objective

Question 37

An example of a synthetic fabric is

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

Objective

Question 38

The measurement taken round the fullest part of the chest is

A.bust
B.cross back
C.crotch
D.neckline
E.shoulder

Objective

Question 39

Broken lines round a drafted pattern indicate

A.button hole
B.dart position
C.grain line
D.notch
E.stitching line

Objective

Question 40

Which of the following fabrics is suitable for bed linen during hot weather?

A.Cotton
B.Rayon
C.Satin
D.Silk
E.Wool

Objective

Question 41

A suitable laundry agent for removing ink stain from clothes is

A.borax
B.lemon juice
C.methylated spirit.
D.soap
E.washing soda

Objective

Question 42

Bed linen includes the following except

A.bed sheet
B.blanket
C.drapery
D.mattress cover
E.pillow case

Objective

Question 43

Constant breaking of thread may be caused by the following except

A.bobbin thread different from the upper thread.
B.material is too thick for the needle used.
C.incorrect threading of machine.
D.tension of thread is too tight.
E.using needle A incorrect length.

Objective

Question 44

Which A these lines increases the height of a person?

A.Broken
B.Curved
C.Diagonal
D.Horizontal
E.Vertical

Objective

Question 45

The following are benefits of repairing an old garment except

A.keeping wardrobe tidy.
B.making it last longer.
C.making it look beautiful.
D.saving money.
E.wasting lime and energy.

Objective

Question 46

Which of these substances aids the removal of dirt in laundering

A.Detergent
B.Kerosene
C.Paint
D.Polish
E.Starch

Objective

Question 47

Basic sewing stitches are grouped into

A.back and running.
B.embroidery and running.
C.permanent and back.
D.permanent and temporary.
E.temporary and running.

Objective

Question 48

The following are processes involved in laundering of silk fabric except

A.avoid rubbing of fabric.
B.ironing on the wrong side with warm iron.
C.rinsing fabric in warm water.
D.using a mild detergent.
E.using brush when washing.

Objective

Question 49

Loosely woven fabrics should not be hung in a closet because it

A.can absorb moisture.
B.can stretch out of shape.
C.causes overcrowding of clothes.
D.creases easily.
E.makes fabric get old.

Objective

Question 50

Jackets and coats are best stored in

A.bags
B.boxes
C.drawers
D.shelves
E.wardrobes

Objective