Examination on Home Economics
Class: JSS 2
Term: Second Term
Time: 1 Hour
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all questions.

1. ________ is the art of creating patterns for garments. (a) Tailoring (b) Pattern drafting (c) Weaving (d) Knitting
2. A basic pattern without style features is known as a ________. (a) fashion pattern (b) block pattern (c) design pattern (d) master pattern
3. Which of the following is a term used in pattern drafting? (a) Stitching (b) Seam allowance (c) Hemming (d) Embroidery
4. The process of transferring design details onto a basic pattern is called ________. (a) cutting (b) marking (c) adapting (d) tracing
5. All of these are common snacks except ________. (a) chin-chin (b) buns (c) eba (d) puff-puff
6. Snacks are generally small portions of food eaten ________ meals. (a) during (b) before (c) between (d) instead of
7. The main reason for washing up after meals is ________. (a) to save time (b) to keep the kitchen clean (c) to dry dishes (d) to arrange plates
8. Which of these is an ingredient used in preparing chin-chin? (a) Rice (b) Flour (c) Beans (d) Yam
9. The correct step in preparing chin-chin after mixing ingredients is ________. (a) frying (b) kneading (c) serving (d) boiling
10. ________ is the practice of observing rules to ensure food is safe for consumption. (a) Food preparation (b) Food hygiene (c) Food storage (d) Food serving
11. Which of these is not a guideline for food hygiene? (a) Washing hands before cooking (b) Covering food (c) Eating directly from the pot (d) Using clean utensils
12. The nutrient responsible for body-building and repair is ________. (a) carbohydrates (b) fats (c) proteins (d) vitamins
13. Which of the following is a source of Vitamin C? (a) Milk (b) Orange (c) Yam (d) Meat
14. A deficiency disease caused by lack of protein is ________. (a) rickets (b) scurvy (c) kwashiorkor (d) goitre
15. ________ is the study of food and how the body uses it. (a) Dietetics (b) Nutrition (c) Gastronomy (d) Culinary
16. All of these are cooking methods except ________. (a) boiling (b) frying (c) cutting (d) steaming
17. The basic food preparation method that involves removing the outer layer of vegetables is ________. (a) slicing (b) chopping (c) peeling (d) grating
18. Which is NOT a correct guideline for serving meals? (a) Serve hot food hot (b) Serve cold food cold (c) Use dirty plates (d) Arrange food attractively
19. A common symptom of rickets is ________. (a) swollen ankles (b) bowed legs (c) bleeding gums (d) poor night vision
20. The main reason for eating a balanced diet is ________. (a) to gain weight (b) to prevent deficiency diseases (c) to feel full (d) to enjoy food more
21. ________ is a term referring to the amount added to a pattern for joining fabric pieces. (a) Hemline (b) Grainline (c) Seam allowance (d) Dart
22. When drafting a bodice pattern, which body measurement is crucial? (a) Foot length (b) Hip circumference (c) Bust circumference (d) Arm length
23. Adapting basic blocks to styles involves ________. (a) cutting fabric (b) adding design features (c) sewing (d) ironing
24. An example of a snack made by deep-frying dough is ________. (a) bread (b) rice (c) buns (d) beans
25. The ________ is a small, light meal or portion of food eaten between main meals. (a) dinner (b) breakfast (c) snack (d) supper
26. Which of these is a correct step when washing up after meals? (a) Wash greasy dishes first (b) Wash glasses last (c) Scrape food leftovers into a bin (d) Rinse with cold water only
27. ________ is a key ingredient for making buns. (a) Salt (b) Yeast (c) Pepper (d) Water
28. The main purpose of food hygiene is to prevent ________. (a) food waste (b) food spoilage (c) food poisoning (d) food shortages
29. Which is NOT a common symptom of scurvy? (a) Bleeding gums (b) Slow wound healing (c) Joint pain (d) Swollen stomach
30. The body uses carbohydrates primarily for ________. (a) building muscles (b) providing energy (c) repairing tissues (d) regulating body temperature
31. All of these are classified as micronutrients except ________. (a) vitamins (b) minerals (c) water (d) fats
32. Which of these is not a function of water in the body? (a) Regulating body temperature (b) Transporting nutrients (c) Lubricating joints (d) Building bones
33. A deficiency disease linked to lack of Iodine is ________. (a) anaemia (b) goitre (c) night blindness (d) beriberi
34. The correct step after mixing dough for buns is typically ________. (a) baking (b) proofing (c) frying (d) cutting
35. Which of the following is a guideline for personal hygiene when handling food? (a) Wearing jewelry (b) Keeping fingernails long (c) Washing hands thoroughly (d) Coughing over food
36. The main reason for covering prepared food is ________. (a) to keep it warm (b) to prevent contamination (c) to make it look nice (d) to cool it down
37. A healthy choice to avoid deficiencies is to ________. (a) eat only one type of food (b) consume excess sugar (c) eat a variety of foods (d) skip meals
38. Which of these is a basic food preparation method? (a) Baking (b) Steaming (c) Chopping (d) Grilling
39. The term for the process of joining fabric pieces together is ________. (a) sketching (b) drafting (c) sewing (d) pressing
40. ________ are substances in food that provide energy and materials for growth and repair. (a) Flavors (b) Nutrients (c) Spices (d) Additives

SECTION B: THEORY (30 Marks)
Instruction: Answer any THREE questions.

1. (a) Define the term ‘pattern drafting’. (2 marks)
(b) List four essential terms used in pattern drafting. (3 marks)
(c) Outline three practical steps involved in the preparation of Chin-chin. (3 marks)
(d) Name two common types of snacks. (2 marks)

2. (a) What is food hygiene? (2 marks)
(b) State three reasons why practicing good food hygiene is important in the home. (3 marks)
(c) Classify food nutrients into their main groups and give one example for each group. (3 marks)
(d) Mention two functions of vitamins in the body. (2 marks)

3. (a) Give two guidelines for washing up after meals. (2 marks)
(b) Describe the frying method of cooking, providing one example of food cooked this way. (3 marks)
(c) List three deficiency diseases and the nutrient deficiency linked to each. (3 marks)
(d) State one symptom for each of the following deficiency diseases: Kwashiorkor and Rickets. (2 marks)

4. (a) Differentiate between a ‘nutrient’ and ‘nutrition’. (2 marks)
(b) Explain three ways to prevent deficiency diseases. (3 marks)
(c) Outline three guidelines for serving meals appropriately. (3 marks)
(d) Name two sources of protein. (2 marks)

Objective Marking Scheme

Question 1 – ✅ (b) Pattern drafting
Question 2 – ✅ (b) block pattern
Question 3 – ✅ (b) Seam allowance
Question 4 – ✅ (c) adapting
Question 5 – ✅ (c) eba
Question 6 – ✅ (c) between
Question 7 – ✅ (b) to keep the kitchen clean
Question 8 – ✅ (b) Flour
Question 9 – ✅ (b) kneading
Question 10 – ✅ (b) Food hygiene
Question 11 – ✅ (c) Eating directly from the pot
Question 12 – ✅ (c) proteins
Question 13 – ✅ (b) Orange
Question 14 – ✅ (c) kwashiorkor
Question 15 – ✅ (b) Nutrition
Question 16 – ✅ (c) cutting
Question 17 – ✅ (c) peeling
Question 18 – ✅ (c) Use dirty plates
Question 19 – ✅ (b) bowed legs
Question 20 – ✅ (b) to prevent deficiency diseases
Question 21 – ✅ (c) Seam allowance
Question 22 – ✅ (c) Bust circumference
Question 23 – ✅ (b) adding design features
Question 24 – ✅ (c) buns
Question 25 – ✅ (c) snack
Question 26 – ✅ (c) Scrape food leftovers into a bin
Question 27 – ✅ (b) Yeast
Question 28 – ✅ (c) food poisoning
Question 29 – ✅ (d) Swollen stomach
Question 30 – ✅ (b) providing energy
Question 31 – ✅ (d) fats
Question 32 – ✅ (d) Building bones
Question 33 – ✅ (b) goitre
Question 34 – ✅ (b) proofing
Question 35 – ✅ (c) Washing hands thoroughly
Question 36 – ✅ (b) to prevent contamination
Question 37 – ✅ (c) eat a variety of foods
Question 38 – ✅ (c) Chopping
Question 39 – ✅ (c) sewing
Question 40 – ✅ (b) Nutrients