New Curriculum Third Term Pre Vocational Studies examination for Primary 4

Class: Primary 4
Term: Third Term
Subject: Pre Vocational Studies
Time: 1 hour 30 minutes
Total Marks: 70

SECTION A: OBJECTIVES (40 Marks)
Instruction: Answer all questions. Each question carries 1 mark.

1. Before washing a school uniform, a pupil should first ________. (a) apply strong bleach to every coloured section    (b) leave mud to harden permanently    (c) mix it with oily rags    (d) check the garment’s care needs and stains
2. Which action helps clothes last longer? (a) Keeping them damp in a closed bag    (b) Using harsh chemicals on every fabric    (c) Drying and storing them properly    (d) Pulling seams until they loosen
3. Food is important because it supplies the body with ________. (a) only water vapour    (b) only heat from cooking    (c) only colour and flavour    (d) nutrients and energy
4. Which of these foods is commonly a source of protein? (a) Beans    (b) Cassava    (c) Palm oil    (d) Sugar
5. Carbohydrates are needed mainly to ________. (a) prevent the need for vitamins    (b) provide energy    (c) replace all body water    (d) build every bone without other nutrients
6. Protein is especially important for ________. (a) growth and repair of body tissues    (b) providing all fibre only    (c) cooling cooked meals    (d) making food taste sweet
7. Which nutrient helps regulate body processes and prevent some deficiency diseases? (a) Starch alone    (b) Sand    (c) Smoke    (d) Vitamins
8. A meal containing a variety of nutrients in suitable amounts is called ________. (a) a snack-only diet    (b) an emergency ration    (c) an adequate diet    (d) a single-nutrient meal
9. Lack of vitamin C may lead to ________. (a) night blindness    (b) goitre    (c) rickets    (d) scurvy
10. A child with insufficient iron intake is at risk of ________. (a) anaemia    (b) tooth decay only    (c) rickets    (d) scurvy
11. Which occupation is closely related to Home Economics? (a) Bridge surveyor    (b) Electrical engineer    (c) Motor mechanic    (d) Catering
12. Someone who earns a living making clothes is a ________. (a) forestry ranger    (b) livestock veterinarian    (c) fashion designer or tailor    (d) road contractor
13. Which utensil is suitable for measuring small amounts of cooking ingredients? (a) Rake    (b) Measuring spoon    (c) Carving chisel    (d) Screwdriver
14. A saucepan is mainly used for ________. (a) repairing a computer    (b) measuring a room    (c) heating or cooking food    (d) weaving a basket
15. Which piece of equipment is used for ironing clothing? (a) Electric or charcoal iron    (b) Watering can    (c) Kitchen colander    (d) Wooden sieve
16. A kitchen colander is useful for ________. (a) ironing cotton clothes    (b) cutting metal    (c) draining water from washed foods    (d) measuring body temperature
17. When handling a hot saucepan, a pupil should use ________. (a) a thin wet paper sheet    (b) bare wet hands    (c) a slippery plastic bag    (d) a dry, suitable pot holder
18. A safe rule for electrical kitchen appliances is to ________. (a) keep hands dry and inspect cords before use    (b) touch exposed electrical contacts    (c) pull plugs out by their wires    (d) operate them beside spilled water
19. After using a kitchen knife, it should be ________. (a) carried with the point facing others    (b) left under loose food scraps    (c) cleaned and stored safely    (d) kept on the floor
20. Proper maintenance of household equipment means ________. (a) using every tool for any purpose    (b) cleaning, checking and storing it correctly    (c) ignoring damaged handles    (d) leaving equipment in the rain
21. A torn uniform seam is best repaired by ________. (a) leaving the tear to grow    (b) soaking it in dirty water    (c) stitching the damaged seam    (d) cutting away the whole garment
22. Why should clothes be dried before storing? (a) To reduce dampness and unpleasant odours    (b) To make the fabric permanently stiff    (c) To prevent any need for folding    (d) To remove the garment’s colour
23. Which meal supplies both energy and body-building nutrients? (a) Plain sugar and water    (b) Only cooking oil    (c) Rice with beans and vegetables    (d) A cup of soft drink
24. Which nutrient is most associated with repairing body tissues? (a) Fibre    (b) Protein    (c) Carbohydrate    (d) Water
25. Which food is commonly rich in carbohydrates? (a) Fish    (b) Beans    (c) Egg    (d) Yam
26. A child who eats fruits and vegetables receives useful ________. (a) only protein    (b) only fat    (c) vitamins and minerals    (d) only starch
27. Iron is needed for healthy ________. (a) vision alone    (b) tooth enamel only    (c) hair colour only    (d) blood
28. A diet lacking enough protein over time may cause ________. (a) faster wound healing    (b) poor growth    (c) greater strength automatically    (d) improved muscle repair
29. Which food is commonly an animal source of protein? (a) Egg    (b) Plantain    (c) Sugar    (d) Cassava
30. Why is drinking clean water important? (a) It prevents every disease    (b) It helps normal body functions    (c) It replaces every meal    (d) It provides all vitamins
31. Who prepares and sells baked bread professionally? (a) Carpenter    (b) Bricklayer    (c) Baker    (d) Tailor
32. A person who plans meals for people may work as a ________. (a) mechanic    (b) caterer    (c) welder    (d) driver
33. A measuring cup is useful when ________. (a) following a recipe requiring a volume of liquid    (b) pressing shirts    (c) sharpening knives    (d) cutting cloth into sleeves
34. Which utensil is suitable for stirring food in a saucepan? (a) Ironing board    (b) Cooking spoon    (c) Needle    (d) Comb
35. What is the main purpose of a refrigerator? (a) Drying laundry immediately    (b) Removing dust from carpets    (c) Ironing clothes    (d) Keeping perishable food cool
36. Which appliance requires careful handling because its soleplate becomes hot? (a) Electric iron    (b) Refrigerator    (c) Measuring jug    (d) Food sieve
37. Which safety practice is correct when using a kitchen knife? (a) Run while carrying it    (b) Cut on a stable board away from fingers    (c) Pass the knife with the point first    (d) Leave the blade on the floor
38. Why should electrical equipment be disconnected before cleaning? (a) To make all equipment lighter    (b) To improve food flavour    (c) To make the plug disappear    (d) To reduce risk of electric shock
39. After cooking, pots and utensils should be ________. (a) washed and stored dry    (b) placed on dirty floors    (c) left with food residues    (d) stored wet with waste
40. Which task is part of routine household equipment maintenance? (a) Using broken handles continuously    (b) Checking for damage and cleaning after use    (c) Leaving appliances unattended    (d) Ignoring loose electrical wires

SECTION B: THEORY / PRACTICAL (30 Marks)
Instruction: Answer Question 1 and any other TWO questions. Each question carries 10 marks.

1. Clothing care
(a) State one reason for washing clothes. (2 marks)
(b) Outline four steps in caring for clothing. (4 marks)
(c) Explain two precautions when washing coloured or delicate garments. (4 marks)

2. Food and nutrients
(a) What is an adequate diet? (2 marks)
(b) Name two nutrients and give their main functions. (4 marks)
(c) State two deficiency conditions and identify the nutrients associated with them. (4 marks)

3. Home Economics careers
(a) Name one Home Economics career. (2 marks)
(b) Describe two duties performed by people in Home Economics-related jobs. (4 marks)
(c) List four tools used in cooking or clothing care and their functions. (4 marks)

4. Safety and maintenance
(a) Define safety in handling household tools. (2 marks)
(b) State four precautions when using hot or sharp kitchen equipment. (4 marks)
(c) Explain two ways to maintain and store Home Economics equipment properly. (4 marks)

Objective Marking Scheme
Question 1 – ✅ (d) check the garment’s care needs and stains
Question 2 – ✅ (c) Drying and storing them properly
Question 3 – ✅ (d) nutrients and energy
Question 4 – ✅ (a) Beans
Question 5 – ✅ (b) provide energy
Question 6 – ✅ (a) growth and repair of body tissues
Question 7 – ✅ (d) Vitamins
Question 8 – ✅ (c) an adequate diet
Question 9 – ✅ (d) scurvy
Question 10 – ✅ (a) anaemia
Question 11 – ✅ (d) Catering
Question 12 – ✅ (c) fashion designer or tailor
Question 13 – ✅ (b) Measuring spoon
Question 14 – ✅ (c) heating or cooking food
Question 15 – ✅ (a) Electric or charcoal iron
Question 16 – ✅ (c) draining water from washed foods
Question 17 – ✅ (d) a dry, suitable pot holder
Question 18 – ✅ (a) keep hands dry and inspect cords before use
Question 19 – ✅ (c) cleaned and stored safely
Question 20 – ✅ (b) cleaning, checking and storing it correctly
Question 21 – ✅ (c) stitching the damaged seam
Question 22 – ✅ (a) To reduce dampness and unpleasant odours
Question 23 – ✅ (c) Rice with beans and vegetables
Question 24 – ✅ (b) Protein
Question 25 – ✅ (d) Yam
Question 26 – ✅ (c) vitamins and minerals
Question 27 – ✅ (d) blood
Question 28 – ✅ (b) poor growth
Question 29 – ✅ (a) Egg
Question 30 – ✅ (b) It helps normal body functions
Question 31 – ✅ (c) Baker
Question 32 – ✅ (b) caterer
Question 33 – ✅ (a) following a recipe requiring a volume of liquid
Question 34 – ✅ (b) Cooking spoon
Question 35 – ✅ (d) Keeping perishable food cool
Question 36 – ✅ (a) Electric iron
Question 37 – ✅ (b) Cut on a stable board away from fingers
Question 38 – ✅ (d) To reduce risk of electric shock
Question 39 – ✅ (a) washed and stored dry
Question 40 – ✅ (b) Checking for damage and cleaning after use

Theory Marking Scheme
Question 1:
(a) To remove dirt and maintain hygiene. (2 marks)
(b) Sort, wash, rinse, dry and store clothes (any four). (4 marks)
(c) Separate colours; follow garment instructions and handle delicate fabrics gently. (4 marks)

Question 2:
(a) Diet containing nutrients in suitable amounts. (2 marks)
(b) Carbohydrates: energy; protein: growth; vitamins: regulation. (4 marks)
(c) Vitamin C deficiency: scurvy; iron deficiency: anaemia; other valid pairs. (4 marks)

Question 3:
(a) Catering, tailoring or fashion design. (2 marks)
(b) Catering prepares food; tailoring makes or repairs garments. (4 marks)
(c) Appropriate tools: saucepan, spoon, knife, iron, needle; correct uses. (4 marks)

Question 4:
(a) Practices that prevent injury when using tools. (2 marks)
(b) Dry hands with electrical items; use pot holders, store knives, avoid sharp edges. (4 marks)
(c) Clean after use; dry, inspect and store in appropriate places. (4 marks)

Mark correct equivalent answers, explanations and labelled work within the taught syllabus.