BDT Home Economics 2015 Questions (Paper 2) – Answers

June 2015
BASIC DESIGN AND TECHNOLOGY 2
(Home Economics 2)
Paper 2 – Essay

ANSWERS

1. (a) State one reason why a dressmaker would use a double stitch for fastening on a stitch instead of a knot. [2 marks]  knots may come off from fabric
 knots may tear fine fabrics
 knots may cause tiny lumps in seams or hems when the fabric is
 Double stitches are firmer / stronger so that it does not come off easily

(b) List two suitable each methods of preserving the following food items: [4 marks] (i) plantain – Drying, freezing
(ii) mango – Bottling, jam making, canning, drying chutney, freezing

(c) (i) Complete the table below by providing one suitable instrument for carrying out each of the operations listed: [7 marks]

(ii) Sketch the following geometrical solids: [7 marks] (α) cylinder       (β) cone

(d) (i) What is an exhibition? [2 marks] A public display of works of goods and services.

(ii) Give two reasons why artworks are exhibited [2 marks] To sell the artworks
To explain/demonstrate artworks to clients.
To advertise / promote the artwork
To receive feedback (observations from clients) on ones artworks.
To establish contacts with potential buyers and/or investors

(iii) List two types of exhibition [2 marks] General exhibition
Specialized exhibition

(iv) State one major difference between the two types of exhibition in (a)(iii) above.
[1 mark] General exhibition involves exhibits of all kinds while
Specialized exhibition involves exhibits of a specific type / category

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) Collars
(ii) Sleeves
(iii) Pockets
[3 marks] (b) State four points to consider when choosing a style feature.
(i) The type of garment.
(ii) The wearer (sex / age / size / status, etc.)
(iii) The suitability of style feature for the garment.
(iv) The purpose or use of the style feature.

(d) State four functions of collars
(i) It helps to beautify the garment.
(ii) It gives warmth to the neck.
(iii) It makes a shirt more formal.
(iv) It helps make the clothing fit properly.
(v) It helps to maintain the shape of the garment.

3. (a) List four methods of cooking food.
(i) Boiling.
(ii) Steaming.
(iii) Frying.
(iv) Baking.

(b) Give two examples each of foods that can be cooked with each method stated in (a) above
(i) plantain and rice
(ii) Kenkey and tubani.
(iii) Fish and egg.
(iv) Bread and cake.

(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 peel. Cut into pieces and put into mortar. Pound until free from lumps. Put pounded plantain into a clean bowl. Add ground onion, ginger, pepper and salt, mix in flour and leave for a while. Put cooking oil into a deep pan. place on fire until hot. Mould the mixture into the hot oil, turn Kakro when necessary. When well cooked and golden brown, remove from oil. Drain on a kitchen paper placed in a colander. Dish up and serve.

(d) What is food poisoning?
It is the disorder or disease that results from eating contaminated foods. [2 marks] (e) State five causes of food spoilage.
Enzyme action
Moulds activity
Yeasts activity
Bacteria activity
Insect infestation

4. (a) What is an open seam?
This is the basic seam from which many other seams are made.
[2 marks] (b) State three reasons for taking body measurements.
(i) To get the correct shape, fit and size of garment.
(ii) To save time and energy since the correct shape and size of garment is already known.
(iii) Prevent wastage of garment.

(c) State four signs of food spoilage
(i) Unpleasant smell
(ii) Moisture loss.
(iii) Loss of flavour.
(iv) Change of colour.
[8 marks]

(d) Give the correct order of writing a two-course menu
(i) Main dish (protein dish).
(ii Accompaniment (carbohydrate part).
(iii) Dessert.
[3 marks]

(e) State three points to consider when purchasing vegetable.
(i) It should be fresh and not withered.
(ii) It should not be over-ripe.
(iii) It should be free from cuts, bruises and dirt.