Question 1The plan of a cylinder is aA.circleB.rectangleC.squareD.triangleObjective Show full explanation
Question 1(a) List two uses of a table napkin.(b) State four causes of food spoilage.INSERT i2019b1b(c) Figure 1 shows two views of a solid.(i) Name the type of solid represented as view Q.(ii) State the type of view represented as view R.(iii) List any three equipment that are used to draw the views Q and R.(d) (i) List the primary colours.(ii) Name four types of line.Theory Show full explanation
Question 2The first stage of the design process isA.briefB.evaluationC.situationD.specificationObjective Show full explanation
Question 2(a) (i) Describe opening in sewing.(ii) State the two main groups of openings.(b) (i) Explain fastening.(ii) Outline three functions each of openings and fastenings.(c) List five types of fastenings used on adult garments.(d) Enumerate four qualities of a good packaging material for a shirt.(e) State any two rules for patching articles.Theory Show full explanation
Question 3```Figure I show the pictorial view of a block. Use it to answer questions 3 and 4.```Which of the following represents the front view in the direction of arrow Z?A.B.C.D.E.Objective Show full explanation
Question 3(a) State any four ways by which a caterer can maintain good health and a clean environment.(b) State three reasons for storing dried beans.(c) Explain food commodities.(d) List five examples of food commodities.(e) State two reasons why it is necessary for a caterer to stay clean and healthy.Theory Show full explanation
Question 4```Figure I show the pictorial view of a block. Use it to answer questions 3 and 4.```Which of the following represents the right end elevation?A.B.C.D.E.Objective Show full explanation
Question 4(a) Give four reasons why yam is boiled.(b) State three disadvantages of frying.(c) With the aid of two diagrams explain how to test for the freshness of an egg using the brine test.(d) Explain food preservation(e) In the table below some food commodities have been provided. List one dish and one cooking method each that can be prepared from the food commodities.INSERT i2019b4eTheory Show full explanation
Question 5In the design process, the selected idea is developed in order toA.determine the costB.evaluate final productC.improve upon itD.reduce its beautyObjective Show full explanation
Question 6The most suitable pencil for drawing construction lines isA.BB.HBC.2BD.2HObjective Show full explanation
Question 7A common method of cooking used for most Ghanaian staple foods isA.steamingB.boilingC.fryingD.stewingObjective Show full explanation
Question 8A seam that is often used for outer garment isA.plain seamB.French seamC.Machine felled seamD.Overlaid seamObjective Show full explanation
Question 9When setting a table, the first course cutlery should be placedA.at the top edge of the dinner plateB.on the dinner plateC.near the dinner plateD.further away from the dinner plateObjective Show full explanation
Question 10Stranded cotton thread is used forA.decorative stitchesB.neatening seamsC.joining seamsD.temporary stitchesObjective Show full explanation
Question 11Red, Orange and violet areA.warm coloursB.cool coloursC.opposite coloursD.neutral coloursObjective Show full explanation
Question 12The inscription BB on a pencil indicates that, itA.is hardB.is softC.breaks easilyD.sharpens wellObjective Show full explanation
Question 13A circle isA.a formB.a principle of designC.a sphereD.an element of designObjective Show full explanation
Question 14The colour violet symbolizesA.wealthB.peaceC.aggressionD.royaltyObjective Show full explanation
Question 15The primary colours areA.red, violet, yellowB.green, yellow, redC.red, yellow, blueD.violet, yellow, greenObjective Show full explanation
Question 16The most important nutrients found in vegetables are vitamins andA.carbohydratesB.proteinsC.mineralsD.fatsObjective Show full explanation
Question 17In frying meat, heat is transferred by means ofA.conductionB.convectionC.conduction and radiationD.radiation and conventionObjective Show full explanation
Question 18Elements of design in nature includeA.lines, shape and dotB.shape, dot and balanceC.line, rhythm and textureD.texture, balance and rhythm.Objective Show full explanation
Question 19An adolescent whose diet is deficient in iron is likely suffer fromA.ricketsB.goiterC.scurvyD.anaemiaObjective Show full explanation
Question 20Wounds and fractures can heal quickly if one takes in adequate amount ofA.starchy roots and plantainB.fruits and vegetablesC.animal productsD.legumes and pulsesObjective Show full explanation
Question 21A stitched that is worked from right to left on the right side of an article isA.overcastingB.oversewingC.hemming stitchD.slip stitchObjective Show full explanation
Question 22Which of the following elements of design is likely to be seen on whole baked rock buns?A.Lines, colour and dotB.Shape, texture and dotC.Texture, shape and linesD.Colour, lines and dotObjective Show full explanation
Question 23Incorrect threading of a sewing machine will causeA.puckering of seamsB.missing stitchesC.thread breakingD.loose stitches formingObjective Show full explanation
Question 24Suitable inexpensive fabric for making bag isA.poplinB.denimC.damaskD.calicoObjective Show full explanation
Question 25The cause of spoilage in dried beans isA.weevilB.bugsC.yeast activitiesD.enzymes actionObjective Show full explanation
Question 26The rubbing -in method is used in the preparation ofA.queen cakesB.fish turnoversC.banana frittersD.sweet pancakesObjective Show full explanation
Question 27A suitable leavening agent that can be used in the preparation of banana cake isA.palm wineB.cream of tartarC.baking powderD.bicarbonate of sodaObjective Show full explanation
Question 28Heat is transferred by conduction and convection when food is cooked byA.steamingB.fryingC.grillingD.bakingObjective Show full explanation
Question 29In Ghana, a popular method for preserving most food commodities at home isA.dryingB.saltingC.smokingD.bottlingObjective Show full explanation
Question 30The main use of fat in cake making toA.enhance appearanceB.increase volumeC.improve keeping qualityD.improve flavourObjective Show full explanation