BECE BDT Home Economics 2018 Past Questions and Answers

October 4, 2022
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June 2018
BASIC DESIGN AND TECHNOLOGY 2
(Home Economics 2)

Essay
1 hour 15 minutes

SECTION A
(CORE SKILLS)
[20 marks] Answer question 1

1. (a) State one advantage of baked foods.
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[2 marks]

(b) State two disadvantages of freehand cutting.
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[4 marks]

(ii) List two methods of recording information for solving a design problem.
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[2 marks] (iii) Name a suitable pencil for sketching a possible solution in a design work.
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[1 mark] (iv) List two methods of sketching a final solution in pictorial drawing
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[2 marks]

(d) (i) Define a poster
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[2 marks]

(ii) Give two reasons why poster is important in advertisement.
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[2 marks]

(iii) List two types of poster
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[2 marks]

(iv) State one major difference between the two types of poster
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[1 mark]

SECTION B
[50 marks]

Answer two questions only from this section
All questions carry equal marks

2. (a) State four important reasons of using body measurements when making a garment.
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[8 marks]

(b) Explain three factors to consider when taking body measurements.
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[6 marks]

(c) State four measurements needed for making each of the following garments.
(i) trousers;
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[2 marks] (ii) sleeveless blouse;
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[2 marks] (iii) straight dress;
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[2 marks] (iv) long skirt with side opening;
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[2 marks] (v) a child’s dress.
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[2 marks]

(d) State one advantage of a hand sewing machine
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[1 mark]

3. (a) State the three classes of food.

(b) Give two examples of each class of food stated in (3)(a) above.
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[6 marks]

(c) State any two functions of carbohydrate in the body
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[4 marks]

(d) List any three portion control equipment
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[3 marks]

(e) Write out the three main basic ingredients used in preparation of pancake mixture.
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[3 marks]

(f) Mention the three types of meals served in a day
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[3 marks]

4. (a) List five types of kitchen accidents

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[5 marks]

(b) State three causes of accidents in the kitchen.
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[6 marks]

(c) Suggest four ways by which caterers and dressmakers may prevent kitchen and workshop accidents.
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[8 marks]

(d) State one function for each of the following food nutrients:
(i) fat
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[2 marks]

(ii) vitamins
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[2 marks]

(e) State the deficiency disease of the following
(i) protein
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[1 mark] (ii) iodine
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[1 mark

END OF PAPER 2 (ESSAY)

June 2018
BASIC DESIGN AND TECHNOLOGY 2
(Home Economics 2)
Essay
ANSWERS

1. (a) State one advantage of baked foods.
(i) Baked foods look attractive
(ii) Baked foods are appetizing
(iii) They last longer as compared to boiled foods
(iv) They do not need much attention when cooking
(v) Shape of the food is maintained.
[2 marks]

(b) State two disadvantages of freehand cutting.
(i) It is not easy for beginners because they cannot cut accurately and precisely
(ii) Mistakes made cannot be easily corrected
(iii) It can result in waste of fabric
(iv) It is difficult to estimate or determine the exact quantity of fabric needed
(v) It is sometimes difficult to match motifs and lines
(vi) It leads to change in style
(vii) It requires special skill
[4 marks]

(c) (i) List two stages of the design process.
 Problem identification / Situation
 Brief
 Analysis
 Investigation
 Specification
 Making
 Possible solution
 Final solution
 Development of chosen solution
 Working drawing
 Testing
 Evaluation
[2 marks]

(ii) List two methods of recording information for solving a design problem.
 Note-taking
 Tape recording
 Taking pictures / photographs
 Making sketches / drawing
 Graphs
 Modelling
 Video recording
 Charts
[2 marks]

(iii) Name a suitable pencil for sketching a possible solution in a design work.
 HB pencil
 H pencil
 2B pencil
[1 mark]

(iv) List two methods of sketching a final solution in pictorial drawing
 Oblique
 Isometric
 Perspective
[2 marks]

(d) (i) Define a poster
A written or printed message on a fairly large sheet of paper used to announce events and advertise goods and services
OR
It is a notice or advertisement that informs the public
[2 marks]

(ii) Give two reasons why poster is important in advertisement.
 It provides information to the public
 It educates the public
 It announces important events to the public
 It promotes sales / patronage.
[2 marks]

(iii) List two types of poster
 Pictorial
 Fully text / non-pictorial / texture poster / unwritten poster
[2 marks]

(iv) State one major difference between the two types of poster
Pictorial combines drawing or photographs with text, while fully text has no illustration at all
[1 marks]

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

2. (a) State four important reasons of using body measurements when making a garment.
(i) It helps the worker to sew accurately
(ii) It saves time when making garments
(iii) It prevents waste of fabric
(iv) It saves energy when sewing / avoid wasting of time
(v) It makes the garment made to fit well
[8 marks]

(b) Explain three factors to consider when taking body measurements.
(i) Take measurement over well-fitting foundation garments
(ii) Use a firm, well graduated tape measure for accurate measurement
(iii) For accuracy, body measurements should be taken by another person
(iv) Measurement should be recorded in a measurement book for safe keeping and referenced when needed
(v) Wearer should be in the correct posture when measurement is being taken
[6 marks]

(c) State four measurements needed for making each of the following garments.
(i) trousers;
 waist
 hip / seat
 crotch
 thigh
 trouser length
 bar
[2 marks] (ii) sleeveless blouse;
 Bust
 across back
 across chest
 waist
 hip level
 front blouse
 length
 back blouse length
 shoulder length
[2 marks] (iii) straight dress;
 Bust
 waist
 hips
 across chest
 across back
 back dress length
 front dress length

[2 marks] (iv) long skirt with side opening;
 Waist
 hips
 skirt length
 opening or slit length
 full length
[2 marks] (v) a child’s dress.
 Chest
 full length
 sleeve length
 around arm
[2 marks]

(d) State one advantage of a hand sewing machine
(i) It is portable
(ii) It is easy to operate / can be used by beginners
(iii) It is not expensive in terms of cost and operation as compared to treadle machine
(iv) It is can be used everywhere
(v) It is does not need much storage space.
[1 marks]

3. (a) State the three classes of food.

(i) Body-building foods
(ii) Energy giving foods
(iii) Protective foods
[6 marks]

(b) Give two examples of each class of food stated in (3)(a) above.
Body-building foods – meat, fish, eggs, pulses, etc
Energy-giving foods – cereals, grains, fats, oils, roots, tubers, plantain, etc
Protective foods – fruits and vegetables
[6 marks]

(c) State any two functions of carbohydrate in the body
(i) It supplies heat and energy for use by the body.
(ii) It produces fluids which regulate the body processes
(iii) It provides fibre / roughage to aid digestion
[4 marks]

(d) List any three portion control equipment
(i) Laddle
(ii) Spoons
(iii) Empty tins
(iv) Weighing scales
(v) Measuring cups
(vi) Scoops
(vii) Calabash
(viii) Tumbler / Drinking glass
(ix) Bottles
(x) Dispenser
[3 marks]

(e) Write out the three main basic ingredients used in preparation of pancake mixture.
(i) Flour
(ii) Egg
(iii) Milk / Water
[3 marks]

(f) Mention the three types of meals served in a day
(i) Breakfast
(ii) Lunch
(iii) Supper / Dinner
[3 marks]

4. (a) List five types of kitchen accidents

(i) Burns
(ii) Scalds
(iii) Falls
(iv) Cuts
(v) Shocks
(vi) Fainting
(vii) Choking
(viii) Suffocation
(ix) Needle pricks
(x) Sprains
(xi) Bruises
(xii) Fracture
[5 marks]

(b) State three causes of accidents in the kitchen.
(i) Excessive haste
(ii) Distractions
(iii) Failure to apply safety rules
(iv) Using faulty equipment
(v) Tiredness / fatigue
(vi) Carelessness
(vii) Fire explosion
(viii) Clutter
(ix) Poor ventilation
(x) Poor lightening
(xi) Slippery floor
[6 marks]

(c) Suggest four ways by which caterers and dressmakers may prevent kitchen and workshop accidents.
(i) Do not be in excessive haste
(ii) Be attentive / avoid distraction
(iii) Apply safety rules
(iv) Keep kitchen floor clean
(v) Keep kitchen floor dry / clean wet or slippery floor
(vi) Wear thimbles when hand sewing
(vii) Do not leave pins and needles about
(viii) Use oven gloves
(ix) Use pot holders when handling hot pans
(x) Use the right tools and equipment
[8 marks]

(d) State one function for each of the following food nutrients:
(i) fat
 Provides heat and energy
 Satisfies hunger
 Carries fat-soluble vitamins to the tissue
 Serves as reserved fuel
 Protects vital organs in the body
[2 marks] (ii) vitamins
 Regulates body processes
 Protects the body against infections and diseases
[2 marks]

(e) State the deficiency disease of the following
(i) protein – Kwashiorkor
[1 marks] (ii) iodine – Goitre
[1 marks]