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

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

1. ________ refers to the way a person eats food. (a) Eating habit (b) Table manners (c) Food processing (d) Meal planning
2. Which of the following is a function of food? (a) Providing energy (b) Washing clothes (c) Cleaning the house (d) Reading books
3. Chewing food with your mouth closed is an example of a good ________. (a) eating habit (b) cooking skill (c) cleaning routine (d) sleeping pattern
4. The correct step in setting a table is to place the dinner plate ________. (a) on the napkin (b) in the middle of the cover (c) to the left of the fork (d) directly on the chair
5. The purpose of entertainment is to provide ________. (a) stress (b) boredom (c) relaxation and enjoyment (d) work
6. Which of these is NOT a guideline for purchasing meat? (a) Check for fresh colour (b) Buy expired meat (c) Ensure it has no foul smell (d) Look for firm texture
7. Food items like fresh fruits and vegetables are considered ________ foods. (a) non-perishable (b) preserved (c) processed (d) perishable
8. An important factor to consider when buying food is ________. (a) the seller’s clothes (b) your budget (c) the weather (d) the time of day
9. The main reason for food preservation is to ________. (a) make food spoil faster (b) waste food (c) prevent spoilage and extend shelf life (d) reduce nutritional value
10. All of these are methods of food preservation except ________. (a) freezing (b) salting (c) eating (d) sun drying
11. Milling is a method of food ________. (a) preservation (b) processing (c) purchasing (d) planning
12. Which of these is not an example of a processed food? (a) Garri (b) Yam flour (c) Fresh yam (d) Bread
13. Keeping food safe involves reading the ________ and ensuring proper storage. (a) newspaper (b) food label (c) instruction manual (d) storybook
14. ________ is the act of deciding what meals to prepare over a period. (a) Food processing (b) Meal planning (c) Food purchasing (d) Table laying
15. A menu card helps to ________. (a) confuse guests (b) inform guests of available dishes (c) make food spoil (d) waste food
16. Which of the following is a good table manner? (a) Talking with food in your mouth (b) Chewing loudly (c) Using cutlery correctly (d) Reaching across the table
17. Importance of entertainment includes ________. (a) causing arguments (b) promoting social interaction (c) making people sad (d) increasing stress
18. Preparing for entertainment includes planning the ________. (a) budget (b) laundry (c) car wash (d) homework
19. The correct step in making a menu card is to first ________. (a) print it (b) decide on the dishes (c) serve the food (d) wash the plates
20. When purchasing fruits, you should choose those that are ________. (a) rotten (b) bruised (c) firm and unblemished (d) soft and discoloured
21. Which of these is NOT a perishable food item? (a) Fresh fish (b) Cooked rice (c) Canned beans (d) Fresh milk
22. Salting is a method used to preserve food by ________. (a) adding sugar (b) removing moisture (c) heating (d) freezing
23. ________ is the transformation of raw food items into more usable forms. (a) Food preservation (b) Food processing (c) Food purchasing (d) Meal planning
24. An example of a cereal product that can be processed is ________. (a) water (b) rice (c) stone (d) sand
25. Which of the following is a guideline for meal planning? (a) Ignoring nutritional needs (b) Considering the age group (c) Preparing only one type of food (d) Wasting ingredients
26. Meals for sick people should be ________. (a) heavy and fatty (b) light and easily digestible (c) spicy (d) very cold
27. Good feeding habits promote good ________. (a) health (b) sickness (c) waste (d) laziness
28. Table laying refers to the arrangement of ________ on a table for a meal. (a) books (b) cutlery, crockery, and glassware (c) toys (d) clothes
29. The main reason for proper table laying is to ________. (a) make the table messy (b) create a pleasant dining atmosphere (c) confuse guests (d) waste time
30. Simple ways of entertaining guests include ________. (a) ignoring them (b) playing loud music (c) engaging in conversations (d) making them do chores
31. Which of these is not a factor to consider when buying food? (a) Quality (b) Quantity (c) Price (d) The colour of the sky
32. Foods with a short shelf life are called ________ foods. (a) non-perishable (b) preserved (c) perishable (d) processed
33. The correct step in drying vegetables is to first ________. (a) cook them (b) wash and slice them (c) freeze them (d) add salt
34. Fermentation is a common method of food ________. (a) preservation (b) processing (c) purchasing (d) storage
35. Proper food storage prevents the growth of harmful ________. (a) nutrients (b) bacteria (c) vitamins (d) minerals
36. Which of the following is a guideline for purchasing vegetables? (a) Choose wilted leaves (b) Avoid fresh, crisp ones (c) Select those with vibrant colours (d) Buy those with insect holes
37. All of these are functions of food except ________. (a) providing nutrients (b) giving energy (c) causing illness (d) promoting growth
38. Which of these does NOT describe a good eating habit? (a) Eating slowly (b) Eating balanced meals (c) Overeating (d) Washing hands before eating
39. When planning meals, it is important to consider the ________ of the family. (a) income (b) age and health status (c) favourite TV shows (d) shoe size
40. An example of a non-perishable food is ________. (a) fresh milk (b) canned fish (c) cooked yam (d) ripe plantain

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

1. (a) Define ‘eating habits’. (2 marks)
(b) List three (3) functions of food in the body. (3 marks)
(c) State three (3) good table manners. (3 marks)
(d) Give two (2) reasons why table laying is important. (2 marks)

2. (a) Differentiate between perishable and non-perishable foods, giving one example for each. (2 marks)
(b) State three (3) guidelines to follow when purchasing fresh fruits. (3 marks)
(c) Explain three (3) reasons why food preservation is necessary. (3 marks)
(d) Mention two (2) methods of food preservation. (2 marks)

3. (a) What is food processing? (2 marks)
(b) Describe two (2) methods of food processing. (3 marks)
(c) Explain how food labeling contributes to food safety. (3 marks)
(d) List two (2) examples of processed food products from cassava. (2 marks)

4. (a) Define entertainment. (2 marks)
(b) State three (3) simple ways to entertain guests. (3 marks)
(c) Explain three (3) guidelines for effective meal planning. (3 marks)
(d) What is a menu card? (2 marks)

Objective Marking Scheme

Question 1 – ✅ (a) Eating habit
Question 2 – ✅ (a) Providing energy
Question 3 – ✅ (a) eating habit
Question 4 – ✅ (b) in the middle of the cover
Question 5 – ✅ (c) relaxation and enjoyment
Question 6 – ✅ (b) Buy expired meat
Question 7 – ✅ (d) perishable
Question 8 – ✅ (b) your budget
Question 9 – ✅ (c) prevent spoilage and extend shelf life
Question 10 – ✅ (c) eating
Question 11 – ✅ (b) processing
Question 12 – ✅ (c) Fresh yam
Question 13 – ✅ (b) food label
Question 14 – ✅ (b) Meal planning
Question 15 – ✅ (b) inform guests of available dishes
Question 16 – ✅ (c) Using cutlery correctly
Question 17 – ✅ (b) promoting social interaction
Question 18 – ✅ (a) budget
Question 19 – ✅ (b) decide on the dishes
Question 20 – ✅ (c) firm and unblemished
Question 21 – ✅ (c) Canned beans
Question 22 – ✅ (b) removing moisture
Question 23 – ✅ (b) Food processing
Question 24 – ✅ (b) rice
Question 25 – ✅ (b) Considering the age group
Question 26 – ✅ (b) light and easily digestible
Question 27 – ✅ (a) health
Question 28 – ✅ (b) cutlery, crockery, and glassware
Question 29 – ✅ (b) create a pleasant dining atmosphere
Question 30 – ✅ (c) engaging in conversations
Question 31 – ✅ (d) The colour of the sky
Question 32 – ✅ (c) perishable
Question 33 – ✅ (b) wash and slice them
Question 34 – ✅ (b) processing
Question 35 – ✅ (b) bacteria
Question 36 – ✅ (c) Select those with vibrant colours
Question 37 – ✅ (c) causing illness
Question 38 – ✅ (c) Overeating
Question 39 – ✅ (b) age and health status
Question 40 – ✅ (b) canned fish