BECE JHS Home Economics (B.D.T) 2016 Past Questions

The basic stitch which starts all crocheted articles is

(a) List four stitches that can be used for neatening as well as embroidery work
(b) List four dishes which are easily contaminated
(c) (i) List three sources where information can be obtained to solve design problems
(ii) List two methods of drawing objects in pictorial views
(iii) List two causes of weaknesses in wooden
(d) (i) State one use of each of the elements listed below in a design
. Shape:
. Colour:
. Space:
. Texture:
(ii) Explain what a sketch is.
(iii) State one reason why it is necessary to use a sketch when producing an object

A glass is best used to serve

(a) The passage below is the preparation and setting-in of a shirt sleeve in a blouse. Fill in the blank spaces with the following words provided below.

Press, sleeve-head, shoulder, stitch, ease-in, neaten, rows, hem, underarm, right sides
Make two ……………….of gathering stitches between the front and back sleeve, just above the seam line. Join the …………………seam and neaten. ………………..out seam. Turn the ……………..of the sleeve. Find the centre of the sleeve and mark on the ……………..Insert the right side of the sleeve into the sleeve into the armhole of the blouse with ……………..facing. Match the centre of the sleeve to the ……………seam and match the underarm seams. Pin, …………….by pulling the two rows of gathering stitches to fit sleeve into the armhole and tack. ……………..in position along the seamline and then in between the two rows of gathering stitches. Trim and ……………………….

(b) State two reasons for taking body measurements when sewing a shirt.
(c) State three guidelines in taking body measurements
(d) List five different types of materials used for making garments.

Which of the following is inexpensive to use in the rural area?

(a) Use the underlisted methods of cooking to fill the table below and give an example of food cooked by each method.
boiling, baking, stewing, grilling, frying, microwave, steaming, poaching, pressure cooking, roasting
Dry Method Example of food Moist Method Example of food
(b) Explain the term nutrients
(c) List four nutrients that can be found in food and give two examples of each nutrient.
Nutrient Example of Nutrient

The visitors book signed at exhibitions help the exhibitor to know

(a) List the ingredients needed for the preparation of koose.
(b) State in eight steps the preparation of koose.
(c) Mention four different articles that can be remodeled from a gathered skirt of a grown up lady.

In drawing, objects nearer the viewer are in the

```Use the sketch in Figure 1 to answer Questions 6 and 7
```
Which of the following represents the front elevation in the direction of arrow Z?

```Use the sketch in Figure 1 to answer Questions 6 and 7
```
Which of the following represents the left end elevation in the direction of P?

Rhythm, balance and emphasis are

The lines drawn above are

The final stage of the design process is the

Which of the following is not a method of recording a data for solving a design problem?

Which of the following joints will be suitable for a chair to be dismantled and reassembled?

Figure 2 shows the surface development of a

Select a shading style from the following options

A formal outlet for raising money to start a sewing business is

The sewing machine should be inserted with the flat side facing the ………..of the machine.

Which of the following items will be the basic tools needed for learning how to sew?

Which of the following fibres is obtained by retting?

When making a French seam, start by placing ……………together.

The first line of stitching when making a French seam is done on the

Which of these pattern markings indicates seamline?

Strips cut on the true cross of a fabric are usually suitable for curved edges because they

Which of the following tools should be used to remove fibre and nut from palm fruit liquid?

Kitchen hygiene includes

Lack of calcium results in

The most expensive nutrient in the Ghanaian diet is

For a hardboiled egg, cook between

Food retains most of the nutrients and flavor when it is

When steaming

The elements of design which are readily noticed when a table is set for meals are