Revise These Selected Questions & Answers for Day (3) BASIC DESIGN AND TECHNOLOGY
(HOME ECONOMICS) 2 & 1

COMPULSORY [20 Marks]
2
1. a. What is a balanced diet? [3 marks]
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b. State the association in nature of the following colours. [3 marks]
i. White – ________________________________________________________
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ii. Brown – ________________________________________________________
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iii. Yellow – ________________________________________________________
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c. Give four suitable packages for keeping liquid products. [4 marks]
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d. State two weaknesses in household furniture. [3 marks]
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e. Give three drawing tools suitable for drawing straight lines. [3 marks]
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PART II [50 MARKS]
ANSWER TWO QUESTIONS FROM THIS PART.

2. a. What is freehand cutting? [3 marks]

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b. Give three advantages of freehand cutting. [4.5 marks]
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c. Give three disadvantages of freehand cutting. [4.5 marks]
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d. Give four uses of sleeves. [6 marks]
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e. What is fibre? [3 marks]
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f. Name four natural fibres. [4 marks]
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3. a. Classify catering equipment into the main groups. [3 marks]
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b. Give three examples each of the group of equipment stated in (a) above.
[9 marks]
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c. State two reasons why breast milk is good and ideal for babies. [4 marks]
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d. Give four points to consider when planning a menu. [6 marks]
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e. What are the two types of vegetarians we have? [3 marks]
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4. a. What is a meal? [3 marks]
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b. Give five types of meals. [5 marks]
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Do all rough work on this question paper. Now answer the following questions

1. Which of the following is not a component of carbohydrate?
A. Cellulose
B. Sugar
C. Folate
D. Starch
2. …………is not a symptom of kwashiorkor.
A. Loss of height
B. Bulging stomach
C. Pale skin
D. Retarded growth
3. Whitish bubbles that appear on the surface of liquid foods indicating spoilage is known as …………
A. slimy
B. mould
C. enzyme
D. foam
4. Select the method of cooking that involves only one method of heat transfer.
A. Grilling
B. Steaming
C. Frying
D. Boiling
5. What is the position of a knife in relation to a plate in table setting?
A. left
B. right
C. middle
D. under
6. Which of the following is not a
temporary stitch?
A. Basting
B. Thread marking
C. Tacking
D. Over sewing
7. Surfaces on which drawings are made are called drawing
A. supports
B. faces
C. formats
D. boards
8. Freshness and puberty are associated with the colour …………
A. red
B. green
C. violet
D. white
9. Animal tail and river suggest a …………. in nature.
A. line
B. dot
C. shape
D. texture
10.The question ‘who will use the unit’ is considered under
A. economics
B. materials
C. construction
D. ergonomics
11.The drawing below shows …………… drawing.

A. oblique
B. isometric
C. perspective
D. linear
12.A direct risk to a sewing industry is
A. poor worker attitude
B. fire outbreak
C. wrong location
D. high cost of sewing materials
13.Packaging of products is done
mainly to
A. protect and preserve its
content
B. attract good prices
C. attain high foreign exchange
D. promote the local market
14.Select the wet medium.
A. Pastel
B. Suede
C. Chalk
D. Crayon
15.Rice, okro and yam are cooked
mainly to make them …………
A. palatable
B. last long
C. edible
D. nutritious
16.One of the following is not a local
abrasive?
A. Steel wool
B. Brasso
C. Alum
D. Silvo
17.Amina will select a hand sewing machine over the other types due
to its …………
A. efficiency
B. portability
C. accuracy
D. speed
18.Traditional methods of preserving food include …………
A. freezing, oiling and canning
B. bottling, pickling and drying
C. salting, canning and heating
D. drying, salting and smoking
19.A ……..…… is not likely to be
found in a first aid box.
A. methylated spirit
B. plaster
C. hydrogen peroxide
D. syringe

20.Which of the following is not a
cotton fabric?
A. Acetate
B. Calico
C. Grey baft
D. Corduroy
21.The deficiency disease of folic acid and iron is
A. night blindness
B. anaemia
C. joint pains
D. dehydration
22.Portion control is needful to a caterer because
A. it helps in determining
wastage
B. it cuts down cost
C. it promotes spoilage
D. it helps reduce food poisoning
23.…………….is not a primary colour of light.
A. Red
B. Yellow
C. Blue
D. Green
24.……….occurs when elements of design are repeated in ways that make them appear unrelated.
A. Variety
B. Rhythm
C. Unity
D. Contrast
25………….will not be required when making a girl’s school blouse.
A. Crotch length
B. Shoulder length
C. Bust
D. Across back
26.The most essential information on a finished product is
A. manufacturer’s name
B. expiry date
C. slogan
D. logo
27.The outer edge of collar is ………….. line.
A. neck
B. roll
C. style
D. stand
28.A suitable main dish for tuo zaafi is

A. beef kontomire stew
B. boiled egg
C. fish palaver sauce
D. meat okro soup
29.A beverage taken after supper and before going to bed is a
A. brunch
B. high tea
C. snack
D. course
30.A scorched bed sheet can be remodeled into napkins, pot holders
or …………….
A. pillow cases
B. baggy jeans
C. ceremonial wears
D. mini skirts

THEORY 

1. a. A balanced diet is a diet/ meal which contains all the food nutrients in their right proportions for the needs of the body of an
individual. (3 marks)
b. The association in nature of the following colours.
i. White – Cotton, egg shell, white clay, fog, etc.
ii. Brown – Rotten objects, dry leaves, soil
iii. Yellow – Gold, ripe fruits, egg yolk, chicken fat

c. Four suitable packages for keeping liquid products.
i. Bottle ii. Can iii. Paper box iv. Sachet v. Crate vi. Galloon

d. Two weaknesses in household furniture.
i. Missing nail ii. Broken tongue iii. Insufficient glue v. Weak joints vi. Insufficient polish

e. Three drawing tools suitable for drawing straight lines.
i. Ruler ii. Set square iii. Protractor iv. T – square

f. A cube in oblique drawing.

2. a. Free hand cutting is a process of cutting out designs on fabric using body measurement as a guide without paper pattern.

b. Three advantages of freehand cutting.
i. It saves money ii. It is good for bulk production
iii. It is quick to use iv. It is simpler than drafting
v. It saves time vi. It needs no drafting or paper pattern

c. Three disadvantages of freehand cutting.
i. It wastes fabric ii. It is not good to be practices by beginners
iii. Pattern or design in fabric may not match iv. No pattern piece are left for future use
v. It needs constant practice

d. Four uses of sleeves.
i. It keeps the body warm ii. It makes the garment beautiful
iii. It forms part of the style iv. It adds to size and makes wearer looks fat
v. It is used to finish a garments armhole vi. It covers the arm
v. It makes the dress look formal

e. Fibre is a soft tiny hair like strand used for making fabrics. (3 marks)
f. Four natural fibres.
i. Cotton ii. Wool iii. Silk iv. Linen v. Sisal vi. Jute vii. Mohair viii. Kenaf ix. Angora

3. a. Classification of catering equipment into the main groups.
i. Fixed/ Large equipment ii. Small equipment iii. Mechanical equipment

b. Three examples each of the group of equipment stated in (a) above.
i. Fixed/ Large equipment – Table, boiling pan, mortar, steamers, ranges, fryers, sink, cupboard, barrel, refrigerator, cabinet, etc
ii. Small equipment – Spoon, fork, knife, rolling pin, pestle, colander, egg whisk, perforated spoon, peeler, skewer, ladle, etc
iii. Mechanical equipment – Food slicer, blender, food mixer, dish washer, microwave oven, deep freezer, masher, kettle, toaster

c. Two reasons why breast milk is good and ideal for babies.
i. It is readily available ii. It cannot be easily contaminated
iii. It has the right temperature iv. All nutrients are present in the right amounts

d. Four points to consider when planning a menu.
i. Time of the day ii. Avoid repletion of flavor
iii. Number of courses iv. Types of customers
v. Sensible nutritional balance vi. Availability of ingredients
vii. Be aware of competition in the locality viii. Religious and cultural beliefs of customers

e. The two types of vegetarians we have.
i. Strict vegetarian/ vegan ii. Partial vegetarian/ lacto

4. a. A meal is a collection of prepared dishes eaten at a sitting.
b. Five types of meals.
i. Breakfast ii. Lunch iii. Supper/ dinner iv. Snack v. Brunch vi. Elevenses vii. High tea
viii. Night cup ix. Bedtime snack

c. Three ways of ensuring food hygiene.
i. Food must be washed well before cooking ii. Left over cooked foods should be well heated
iii. Cover food to prevent flies iv. Keep food in clean containers
v. Keep food in refrigerators vi. Wash hands well before handling food
vii. Cook food in clean utensils viii. Cook and handle food with good hygiene

d. Three ways of ensuring kitchen hygiene.
i. Empty dustbins frequently ii. Kitchen floor must be clean and dry
iii. Wash kitchen clothes regularly iv. Allow enough ventilation to the room
v. Keep cooking utensils clean vi. Working tables and boards must be clean.
vii. Throwing unclean water away

e. Four examples of kitchen and workshop accidents.
i. Burns ii. Scald iii. Cuts iv. Electric shocks v. Chocking vi. Sprain vii. Fracture viii. Falls
ix. Needle pricks x. Suffocating xi. Fainting

f. Two causes of kitchen accidents.
i. Tiredness ii. Excessive haste iii. Slippery floors v. Ignorance of safety rules
vi. Carelessness vii. Fire explosion viii. Failure to apply safety rules ix. Using faulty equipment
x. Poor arrangements of