Examination on Home Economics
Class: Primary 6
Term: Second Term
Time: 1 Hour
Total Marks: 70

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

1. ________ is the line of stitching that joins two or more pieces of fabric together. (a) Hem (b) Seam (c) Pleat (d) Dart
2. Which of these is not a type of seam? (a) Plain seam (b) French seam (c) Zigzag seam (d) Run-and-fell seam
3. The type of seam suitable for sheer fabrics like chiffon is called a ________ seam. (a) open (b) French (c) plain (d) run-and-fell
4. All of these are main meals in a day except ________. (a) Breakfast (b) Brunch (c) Lunch (d) Dinner
5. Which of the following food groups is responsible for growth and repair of body tissues? (a) Energy-giving foods (b) Body-building foods (c) Protective foods (d) Balanced foods
6. Which of the following is NOT a factor affecting meal planning? (a) Age (b) Occupation (c) Weather (d) Family size
7. The main reason for planning meals is to ensure a ________ diet. (a) expensive (b) balanced (c) quick (d) tasty
8. An example of an energy-giving food is ________. (a) Beans (b) Yam (c) Fish (d) Egg
9. The correct first step in making an open seam is to ________. (a) press the seam open (b) stitch the two fabric pieces (c) trim the seam allowance (d) neaten the raw edges
10. Which of the following seams is strong and durable, often used in children’s wear? (a) Plain seam (b) Open seam (c) French seam (d) Run-and-fell seam
11. Factors like age and occupation are important when considering ________. (a) fabric selection (b) clothing design (c) meal planning (d) sewing techniques
12. A balanced diet consists of energy-giving, body-building, and ________ foods. (a) sweet (b) protective (c) fatty (d) processed
13. The process of deciding what to eat for a period of time is known as ________. (a) cooking (b) shopping (c) meal planning (d) eating
14. When making an open seam, after stitching, the next stage is to ________. (a) neaten the edges (b) press the seam open (c) trim the seam allowance (d) cut the fabric
15. Which type of seam encloses all raw edges within the seam itself? (a) Plain seam (b) Open seam (c) French seam (d) Run-and-fell seam
16. Eating a variety of foods from different food groups helps to achieve a ________ diet. (a) single (b) balanced (c) limited (d) unhealthy
17. The purpose of neatening the raw edges of an open seam is to prevent ________. (a) puckering (b) bulkiness (c) fraying (d) stretching
18. Which of these foods primarily provides vitamins and minerals? (a) Rice (b) Meat (c) Fruits (d) Bread
19. A seam is primarily used to ________. (a) decorate fabric (b) join fabric pieces (c) create fullness (d) strengthen fabric
20. The final meal of the day is often referred to as dinner or ________. (a) brunch (b) snack (c) supper (d) lunch

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

1. (a) Define the term ‘seam’. (2 marks)
(b) List three different types of seams you have learned. (3 marks)
(c) State three reasons why it is important to plan meals. (3 marks)
(d) Give two examples of ‘body-building’ foods. (2 marks)

2. (a) What is meal planning? (2 marks)
(b) Identify three factors that affect meal planning. (3 marks)
(c) Explain briefly what a ‘French seam’ is used for. (3 marks)
(d) Name the three main meals of the day. (2 marks)

3. (a) Define a ‘run-and-fell seam’. (2 marks)
(b) State three reasons for neatening the raw edges of an open seam. (3 marks)
(c) Describe the process of pressing an open seam. (3 marks)
(d) Name two items for which an open seam is suitable. (2 marks)

4. (a) What is a ‘balanced diet’? (2 marks)
(b) Differentiate between energy-giving foods and protective foods, giving one example for each. (3 marks)
(c) Explain why a French seam is suitable for sheer fabrics. (3 marks)
(d) Give two reasons why a family’s likes and dislikes are considered in meal planning. (2 marks)

Objective Marking Scheme
Question 1 – ✅ (b) Seam
Question 2 – ✅ (c) Zigzag seam
Question 3 – ✅ (b) French
Question 4 – ✅ (b) Brunch
Question 5 – ✅ (b) Body-building foods
Question 6 – ✅ (c) Weather
Question 7 – ✅ (b) Balanced
Question 8 – ✅ (b) Yam
Question 9 – ✅ (b) stitch the two fabric pieces
Question 10 – ✅ (d) Run-and-fell seam
Question 11 – ✅ (c) meal planning
Question 12 – ✅ (b) protective
Question 13 – ✅ (c) meal planning
Question 14 – ✅ (b) press the seam open
Question 15 – ✅ (c) French seam
Question 16 – ✅ (b) balanced
Question 17 – ✅ (c) fraying
Question 18 – ✅ (c) Fruits
Question 19 – ✅ (b) join fabric pieces
Question 20 – ✅ (c) supper