BDT Home Economics 2015 Past Questions (Paper 2)

June 2015
BASIC DESIGN AND TECHNOLOGY 2
(Home Economics 2)
Paper 2 – Essay
1 hour
SECTION A
(CORE SKILLS)
[20 marks] Answer question 1

1. (a) State one reason why a dressmaker would use a double stitch for fastening on a stitch instead of a knot.
…………………………………………………………………………………………………………………..
…………………………………………………………………………………………………………………..
[2 marks]

(b) List two suitable each methods of preserving the following food items:
(i) plantain ………………………………………………………………………………………………
…………………………………………………………………………………………………………..
(ii) mango ………………………………………………………………………………………………..
…………………………………………………………………………………………………………..
[4 marks]

(c) (i) Complete the table below by providing one suitable instrument for carrying out each of the operations listed:

(ii) Sketch the following geometrical solids:
(α) cylinder           (β) cone

[7 marks] (d) (i) What is an exhibition? …………………………………………………………………………………………………………..
…………………………………………………………………………………………………………..
[2 marks] (ii) Give two reasons why artworks are exhibited
…………………………………………………………………………………………………………..
…………………………………………………………………………………………………………..
[2 marks] (iii) List two types of exhibition
…………………………………………………………………………………………………………..
…………………………………………………………………………………………………………..
[2 marks]

(iv) State one major difference between the two types of exhibition in (a)(iii) above.
…………………………………………………………………………………………………………..
…………………………………………………………………………………………………………..
[1 marks]

 

SECTION B
[50 marks] Answer two questions only from this section
All questions carry equal marks

 

2. (a) List three style features that can be used on a garment
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
[3 marks] (b) State four point to consider when choosing a style feature.
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
[8 marks]

(c) List six methods that can be used in finishing the hem of a sleeve
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
(v) …………………………………………………………………………………………………………..
(vi) …………………………………………………………………………………………………………..
[6 marks] (d) State four functions of collars
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
[8 marks]

 

3. (a) List four methods of cooking food.
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
[4 marks]

(b) Give two examples each of foods that can be cooked with each method stated in (a) above
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
[4 marks]

(c) The passage below are steps in the preparation of Kakro. Fill in the blank spaces with the suitable words provided below:
pound, mortar, lumps, kitchen paper, peel, clean, ground, deep pan, mixture, golden brown.

Wash over-riped plantain and ………………………….. Cut into pieces and put into ………………………….. until free from ………………………….. Put pounded plantain into a ………………………….. bowl. Add ………………………….. onion, ginger, pepper and salt, mix in flour and leave for a while. Put cooking oil into a ………………………….. ,place on fire until hot. Mould the ………………………….. into the hot oil, turn Kakro when necessary. When well cooked and ………………………….. remove from oil. Drain on a ………………………….. placed in a colander. Dish up and serve.

(d) What is food poisoning?
………………………………………………………………………………………………………………….
………………………………………………………………………………………………………………….
[2 marks] (e) State five causes of food spoilage.
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
(v) …………………………………………………………………………………………………………..
[5 marks]

 

4. (a) What is an open seam?
………………………………………………………………………………………………………………….
………………………………………………………………………………………………………………….
[2 marks] (b) State three reasons for taking body measurements.
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
[6 marks] (c) State four signs of food spoilage
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
(iv) …………………………………………………………………………………………………………..
[8 marks] (d) Give the correct order of writing a two-course menu
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
[3 marks] (e) State three points to consider when purchasing vegetable.
(i) …………………………………………………………………………………………………………..
(ii) …………………………………………………………………………………………………………..
(iii) …………………………………………………………………………………………………………..
[6 marks]

 

END OF PAPER 2