Examination on Home Economics
Class: JSS 3
Term: Second Term
Time: 1 Hour
Total Marks: 70

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

1. ________ is a general term for any cloth or fabric made by weaving or knitting fibres. (a) Yarn (b) Textile (c) Fibre (d) Weft
2. Which of the following is a basic textile term referring to a single continuous strand of material? (a) Fibre (b) Fabric (c) Yarn (d) Weave
3. The lengthwise threads in a woven fabric are called the ________. (a) weft (b) warp (c) selvedge (d) yarn
4. All of these are natural fibres except ________. (a) cotton (b) wool (c) nylon (d) silk
5. An example of a synthetic fibre is ________. (a) linen (b) rayon (c) jute (d) sisal
6. Which of these is NOT a property of natural fibres? (a) Absorbent (b) Biodegradable (c) Highly resistant to wrinkles (d) Comfortable
7. The main reason for studying textiles is ________. (a) to know different colours (b) to understand fabric care (c) to learn sewing (d) to buy expensive clothes
8. The correct step in laundering fabrics is to first ________. (a) iron the clothes (b) sort the clothes (c) dry the clothes (d) apply bleach
9. Which of these is not a type of sewing machine? (a) Manual (b) Electric (c) Computerised (d) Hand-powered
10. The part of the sewing machine that holds the fabric down firmly while stitching is the ________. (a) needle (b) bobbin (c) presser foot (d) tension disc
11. A factor that influences the choice of a sewing machine is the ________. (a) colour of the machine (b) brand name (c) purpose for use (d) size of the room
12. Regular ________ is essential for the proper functioning and longevity of a sewing machine. (a) painting (b) oiling (c) decorating (d) polishing
13. ________ is a piece of fabric used to finish raw edges, especially around necklines and armholes. (a) Hem (b) Opening (c) Facing (d) Fastening
14. A fold made in the edge of a garment or other item to prevent raveling and to adjust length is called a ________. (a) hem (b) seam (c) dart (d) pleat
15. Which of the following is a common type of garment fastening? (a) Pockets (b) Buttons (c) Collars (d) Cuffs
16. The primary reason for healthy food handling is to prevent ________. (a) overeating (b) food poisoning (c) food waste (d) cooking errors
17. Which of these is a way of handling food safely? (a) Washing hands after handling raw meat (b) Using the same cutting board for raw meat and vegetables (c) Leaving cooked food at room temperature for hours (d) Reheating food multiple times
18. Food poisoning can be caused by harmful ________ present in food. (a) nutrients (b) vitamins (c) micro-organisms (d) minerals
19. Leftover foods should be ________ promptly to prevent spoilage. (a) left uncovered (b) cooled and stored (c) mixed with fresh food (d) eaten cold
20. A sensory sign of food spoilage is a change in its ________. (a) packaging (b) colour (c) price (d) brand
21. All of these are sources of food contamination except ________. (a) dirty hands (b) pests (c) clean utensils (d) contaminated water
22. The causative micro-organisms responsible for food spoilage often include bacteria and ________. (a) proteins (b) carbohydrates (c) fungi (d) fats
23. Safe covering of meals and lunch packs helps to prevent ________. (a) drying out (b) absorption of nutrients (c) contamination (d) overcooking
24. ________ is the process of making simple woven items like table mats or cloths. (a) Knitting (b) Crocheting (c) Weaving (d) Dyeing
25. The process of cleaning clothes and other textiles is known as ________. (a) ironing (b) dry cleaning (c) laundering (d) mending
26. One important material used in laundering is ________. (a) detergent (b) starch (c) fabric softener (d) bleach
27. The weft threads run ________ across the fabric. (a) lengthwise (b) diagonally (c) crosswise (d) spirally
28. The term ‘fibre’ refers to the ________ unit of a textile material. (a) largest (b) smallest (c) strongest (d) weakest
29. Which of these fibres is known for its warmth and elasticity? (a) Cotton (b) Linen (c) Wool (d) Silk
30. Synthetic fibres are generally ________ than natural fibres. (a) less durable (b) more absorbent (c) more wrinkle-resistant (d) less strong
31. The definition of food hygiene is the practices that ensure food is ________ and fit for consumption. (a) tasty (b) affordable (c) safe (d) abundant
32. Which of the following is an example of a simple garment that can be constructed using a sewing machine? (a) A wedding gown (b) A baby dress (c) A suit (d) A winter coat
33. Regular cleaning of the sewing machine prevents the accumulation of ________. (a) oil (b) dust and lint (c) needles (d) thread
34. Openings in garment construction are created to allow for ________. (a) decoration (b) movement and wearing (c) extra fabric (d) tighter fit
35. The practice of keeping food premises and food handlers clean is part of ________. (a) food preparation (b) food hygiene (c) food cooking (d) food serving
36. Which is NOT a characteristic of spoiled food? (a) Unpleasant odour (b) Slimy texture (c) Normal taste (d) Discoloration
37. When storing leftover foods, it is crucial to place them in ________ containers. (a) open (b) airtight (c) warm (d) metallic
38. The process of passing yarn through a series of needles to create fabric is called ________. (a) weaving (b) knitting (c) felting (d) spinning
39. A sewing machine is a machine used to stitch fabric and other materials together with ________. (a) glue (b) thread (c) staples (d) pins
40. Why is it important to separate white clothes from coloured clothes before washing? (a) To save water (b) To prevent colour bleeding (c) To make washing faster (d) To use less detergent

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

1. (a) Define the term ‘Textiles’. (2 marks)
(b) List four basic textile terms and briefly explain two of them. (3 marks)
(c) State three reasons why it is important to study textiles. (3 marks)
(d) Give two examples of textile items found in a typical home. (2 marks)

2. (a) Differentiate between natural and synthetic fibres, giving one example for each. (3 marks)
(b) Mention two properties of natural fibres. (2 marks)
(c) Describe the basic steps involved in laundering a coloured cotton fabric. (3 marks)
(d) List two materials commonly used for laundering clothes. (2 marks)

3. (a) What is a sewing machine? (2 marks)
(b) Identify any four parts of a sewing machine. (3 marks)
(c) Explain three factors that should be considered when choosing a sewing machine. (3 marks)
(d) State two ways to care for a sewing machine. (2 marks)

4. (a) Define ‘Food Hygiene’. (2 marks)
(b) Explain three reasons why healthy food handling is important. (3 marks)
(c) Describe two ways of handling leftover foods safely. (3 marks)
(d) List two sensory signs of food spoilage. (2 marks)

5. (a) What is food contamination? (2 marks)
(b) Identify three common sources of food contamination. (3 marks)
(c) Explain how micro-organisms contribute to food spoilage. (3 marks)
(d) State two ways to safely cover and store meals or lunch packs. (2 marks)

Objective Marking Scheme

Question 1 – ✅ (b) Textile
Question 2 – ✅ (c) Yarn
Question 3 – ✅ (b) warp
Question 4 – ✅ (c) nylon
Question 5 – ✅ (b) rayon
Question 6 – ✅ (c) Highly resistant to wrinkles
Question 7 – ✅ (b) to understand fabric care
Question 8 – ✅ (b) sort the clothes
Question 9 – ✅ (d) Hand-powered
Question 10 – ✅ (c) presser foot
Question 11 – ✅ (c) purpose for use
Question 12 – ✅ (b) oiling
Question 13 – ✅ (c) Facing
Question 14 – ✅ (a) hem
Question 15 – ✅ (b) Buttons
Question 16 – ✅ (b) food poisoning
Question 17 – ✅ (a) Washing hands after handling raw meat
Question 18 – ✅ (c) micro-organisms
Question 19 – ✅ (b) cooled and stored
Question 20 – ✅ (b) colour
Question 21 – ✅ (c) clean utensils
Question 22 – ✅ (c) fungi
Question 23 – ✅ (c) contamination
Question 24 – ✅ (c) Weaving
Question 25 – ✅ (c) laundering
Question 26 – ✅ (a) detergent
Question 27 – ✅ (c) crosswise
Question 28 – ✅ (b) smallest
Question 29 – ✅ (c) Wool
Question 30 – ✅ (c) more wrinkle-resistant
Question 31 – ✅ (c) safe
Question 32 – ✅ (b) A baby dress
Question 33 – ✅ (b) dust and lint
Question 34 – ✅ (b) movement and wearing
Question 35 – ✅ (b) food hygiene
Question 36 – ✅ (c) Normal taste
Question 37 – ✅ (b) airtight
Question 38 – ✅ (b) knitting
Question 39 – ✅ (b) thread
Question 40 – ✅ (b) To prevent colour bleeding