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

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

1. ________ are light meals or refreshments taken between main meals. (a) Appetizers (b) Snacks (c) Desserts (d) Beverages
2. The primary purpose of food packaging is to ________ the food. (a) decorate (b) preserve (c) display (d) flavour
3. Which of the following is an example of a main meal? (a) Chin-chin (b) Rice and stew (c) Buns (d) Zobo
4. All of these are common snacks except ________. (a) Doughnuts (b) Egg rolls (c) Yam porridge (d) Chin-chin
5. Which of these is NOT a method of food preservation through packaging? (a) Freezing (b) Cooking (c) Canning (d) Drying
6. The main reason for proper food hygiene when preparing snacks for sale is to ________. (a) attract customers (b) prevent food poisoning (c) reduce cost (d) improve taste
7. The correct step in preparing chin-chin after mixing the dough is to ________. (a) deep-fry (b) roll out and cut (c) add water (d) knead
8. Which of these is not a marketing principle for food items? (a) Product (b) People (c) Price (d) Promotion
9. A person who sells food items to the public is known as a ________. (a) food vendor (b) food critic (c) food taster (d) food consumer
10. The process of enclosing food items in containers or wrappers is known as ________. (a) food processing (b) food packaging (c) food preservation (d) food handling
11. Which of the following is an example of a simple drink that can be prepared at home? (a) Wine (b) Beer (c) Zobo (d) Spirit
12. All of these are essential duties of a food seller except ________. (a) maintaining hygiene (b) selling expired goods (c) using fresh ingredients (d) providing good customer service
13. ________ is a marketing principle that refers to the location where food items are sold. (a) Product (b) Price (c) Place (d) Promotion
14. An example of a snack that requires yeast for leavening is ________. (a) chin-chin (b) buns (c) egg roll (d) meat pie
15. Which of these materials is commonly used for packaging liquid food items? (a) Paper (b) Glass (c) Fabric (d) Wood
16. The main difference between snacks and main meals is their ________. (a) ingredients (b) preparation method (c) serving time and quantity (d) nutritional value
17. The correct step after frying egg rolls is to ________. (a) serve immediately (b) drain excess oil (c) refrigerate (d) package in airtight containers
18. Which of these is NOT a responsible food selling practice? (a) Storing food at appropriate temperatures (b) Labeling products accurately (c) Selling food past its expiry date (d) Ensuring cleanliness of the premises
19. ________ is a principle of marketing that involves informing customers about the food product. (a) Product (b) Price (c) Place (d) Promotion
20. All of these ingredients are typically found in buns except ________. (a) flour (b) sugar (c) baking powder (d) salt
21. Which of the following is a common method of preparing food for packaging to ensure freshness? (a) Adding excessive salt (b) Cooling down cooked food (c) Leaving food exposed (d) Reheating multiple times
22. The term “food seller” generally refers to individuals or businesses engaged in ________. (a) food consumption (b) food production (c) food distribution (d) food analysis
23. The main reason for packaging food items for preservation is to ________. (a) make them look attractive (b) extend their shelf life (c) reduce their weight (d) increase their price
24. Which of these is not a common snack available in society? (a) Sausage roll (b) Akara (c) Bread (d) Eba
25. The ________ of a food item refers to its cost to the consumer. (a) product (b) price (c) place (d) promotion
26. All of these are steps in preparing simple meals except ________. (a) washing ingredients (b) cooking (c) serving (d) marketing
27. Which of the following is the best practice for packaging hot food items? (a) Package while still very hot (b) Allow to cool completely before packaging (c) Package in open containers (d) Use only plastic bags
28. A food seller must ensure that their selling environment is ________. (a) crowded (b) dirty (c) hygienic (d) noisy
29. The marketing principle of “Product” refers to the ________ of the food item. (a) design and quality (b) location (c) cost (d) advertising
30. An example of a simple meal that can be prepared quickly is ________. (a) pounded yam (b) jollof rice (c) indomie noodles (d) egusi soup
31. Which of these is not a characteristic of well-packaged food? (a) Airtight seal (b) Clear label (c) Easy to open (d) Exposed to air
32. The main duty of a food provider to the public includes ensuring the food is ________. (a) expensive (b) available (c) safe for consumption (d) foreign
33. All of these are benefits of proper food packaging except ________. (a) protection from contamination (b) extended shelf life (c) increased spoilage (d) ease of transport
34. ________ is a common ingredient used to make egg rolls, providing the main filling. (a) Flour (b) Sugar (c) Egg (d) Salt
35. The marketing principle of “Promotion” involves activities like ________. (a) setting prices (b) distributing products (c) advertising and sales (d) designing packaging
36. Which of these is not a type of snack that can be prepared at home? (a) Doughnuts (b) Chin-chin (c) Egg rolls (d) Lobster Thermidor
37. The process of preparing food for packaging often involves ________ to remove impurities. (a) frying (b) washing (c) baking (d) boiling
38. A responsible food seller should always provide ________ information about their products. (a) misleading (b) minimal (c) accurate (d) exaggerated
39. Which of the following best describes a main meal? (a) A small dish served with drinks. (b) A substantial meal eaten at specific times of the day. (c) A sweet course served at the end of a meal. (d) A light refreshment taken in between meals.
40. All of these are factors to consider when packaging food for sale except ________. (a) target market (b) shelf life (c) packaging colour (d) personal preference of the seller

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

1. (a) Differentiate between snacks and main meals, providing one example for each. (2 marks)
(b) List three reasons why food items are packaged. (3 marks)
(c) Explain the marketing principle of “Place” as it applies to food items. (3 marks)
(d) State two duties of a responsible food seller. (2 marks)

2. (a) Name two common snacks that can be prepared by deep-frying. (2 marks)
(b) Outline three steps involved in preparing food items for packaging. (3 marks)
(c) Describe the “Product” principle in the marketing of food items. (3 marks)
(d) Give two examples of drinks that can be easily prepared at home. (2 marks)

3. (a) What is food packaging? (2 marks)
(b) Enumerate three responsible food selling practices. (3 marks)
(c) Explain how the “Price” principle affects the marketing of food items. (3 marks)
(d) List two common ingredients for making chin-chin. (2 marks)

4. (a) Define a food seller. (2 marks)
(b) State three methods of packaging food for preservation. (3 marks)
(c) Discuss the importance of hygiene for a food seller. (3 marks)
(d) Name two items needed for the preparation of egg rolls. (2 marks)

Objective Marking Scheme

Question 1 – ✅ (b) Snacks
Question 2 – ✅ (b) preserve
Question 3 – ✅ (b) Rice and stew
Question 4 – ✅ (c) Yam porridge
Question 5 – ✅ (b) Cooking
Question 6 – ✅ (b) prevent food poisoning
Question 7 – ✅ (b) roll out and cut
Question 8 – ✅ (b) People
Question 9 – ✅ (a) food vendor
Question 10 – ✅ (b) food packaging
Question 11 – ✅ (c) Zobo
Question 12 – ✅ (b) selling expired goods
Question 13 – ✅ (c) Place
Question 14 – ✅ (b) buns
Question 15 – ✅ (b) Glass
Question 16 – ✅ (c) serving time and quantity
Question 17 – ✅ (b) drain excess oil
Question 18 – ✅ (c) Selling food past its expiry date
Question 19 – ✅ (d) Promotion
Question 20 – ✅ (c) baking powder
Question 21 – ✅ (b) Cooling down cooked food
Question 22 – ✅ (c) food distribution
Question 23 – ✅ (b) extend their shelf life
Question 24 – ✅ (d) Eba
Question 25 – ✅ (b) price
Question 26 – ✅ (d) marketing
Question 27 – ✅ (b) Allow to cool completely before packaging
Question 28 – ✅ (c) hygienic
Question 29 – ✅ (a) design and quality
Question 30 – ✅ (c) indomie noodles
Question 31 – ✅ (d) Exposed to air
Question 32 – ✅ (c) safe for consumption
Question 33 – ✅ (c) increased spoilage
Question 34 – ✅ (c) Egg
Question 35 – ✅ (c) advertising and sales
Question 36 – ✅ (d) Lobster Thermidor
Question 37 – ✅ (b) washing
Question 38 – ✅ (c) accurate
Question 39 – ✅ (b) A substantial meal eaten at specific times of the day.
Question 40 – ✅ (d) personal preference of the seller