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BECE Past Questions & Answers 2011(BDT)

April2011

BASIC DESIGN AND TECHNOLOGY 2

(Home Economics2)

Essay

1 hour

SECTION A

(CORE SKILLS)

[20 marks]

Answer question 1 [COMPULSORY]

(a) State three characteristics of a good plain seam.

………………………………………………………………………………………………..

(b) State three causes of food spoilage.

………………………………………………………………………………………………..

Colour	Association in Nature	Symbolism
Example: Red	Blood	Danger
	Sky
White
		Decay
	Past history	Mourning

(d) The headmaster of your school has asked you to design and construct a Kumasi Ventilated Improved Pit (KVIP) toilet for the school

List three building materials you will use for making the structure

………………………………………………………………………………………………..

List four tools for constructing the walls.

………………………………………………………………………………………………..

SECTION B

[50 marks]

Answer two questions only from this section

All questions carry equal marks

(a) Give two reasons for taking body measurement of a customer before making up his / her garment

………………………………………………………………………………………………..

(b) What three steps will you take to ensure that accurate body measurements are taken?

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(d) Identify three factors that will determine the amount of fabric needed to make a school shirt using a plain polyester fabric

………………………………………………………………………………………………..

(e) List two garments that a JHS boy or girl puts on everyday to school.

………………………………………………………………………………………………..

(a) State two basic stitches used in crocheting

………………………………………………………………………………………………..

(b) List four crocheted articles

………………………………………………………………………………………………..

(d) Give three reasons why a caterer should stay healthy

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(e) Which four points would Evelyn look out for when buying canned / tinned foods?

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(a) Explain the term food

………………………………………………………………………………………………..

(b) Explain the term food spoilage

………………………………………………………………………………………………..

Fruits …………………………………………………………………………
Cake …………………………………………………………………………
Khebab …………………………………………………………………………
Doughnuts …………………………………………………………………………
Yakeyake …………………………………………………………………………
Pancake …………………………………………………………………………
Rice …………………………………………………………………………

(d) Complete the table below:

Functional Group	Four examples each	Two nutrients each
(i) ……………………	………………., ………………. ………………, ………………..	Protein, ……………………………
(ii) ……………………	Yam, …………………… Oats, …………………….	…………………………… …………………………….
(iii) Protectives	………………., ………………. ………………, ………………..	…………………………… …………………………….

(e) List two good table manners that you should observe when eating at table

…………………………………………………………………………………………

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