BECE Past Questions & Answers 2010(Pre-technical Skills-BDT)
BASIC DESIGN AND TECHNOLOGY 1
(Home Economics 1)
Objective Test
40 minutes
1. Stitches which are removed from an article after serving their purpose are known as
A. joining stitches
B. running stitches
C. temporary stitches
D. permanent stitches
2. What is the common nutrient found in liver and beans?
A. fats
B. vitamins
C. carbohydrates
D. Proteins
3. The most popular method of preserving cassava is
A. smoking
B. freezing
C. drying
D. canning
4. The arrangement of shapes in a picture is known as
A. composition
B. drawing
C. blending
D. toning
5. The most suitable support for drawing is
A. canvas
B. paper
C. rubber
D. wall
Figure 1 is a block. Use it to answer Questions 6 and 7.
6. Which of the following represents the front elevation of the direction of arrow X?
7. The plan is represented by
8. Graphic designers communicate information that can be
A. seen and heard
B. printed and read
C. seen and read
D. shown and felt
9. The artifact when completed should be able to hold a normal size candle.
This specification is classified as
A. function
B. construction
C. ergonomics
D. aesthetics
10. In design, the process used to determine the strengths and weaknesses of an artifact is
A. analyzing
B. testing
C. realization
D. modification
11. The colour code for a live wire is
A. blue
B. red
C. yellow
D. green
12. Which of the following is not a basic home preventive maintenance of furniture?
A. Strengthening joints
B. Applying new finish
C. Replacing damaged locks
D. Replacing furniture
13. A method for making several identical copies of an artifact is
A. shading
B. drawing
C. printing
D. painting
14. A drawing of vegetation and buildings is
A. landscape
B. imaginative
C. memory
D. portraiture
15. An indirect risk to a sewing industry is
A. low quality products
B. misuse of profits
C. inflation controls
D. increasing capital
16. A needlework tool used for picking seams is called
A. stitch ripper
B. pinking shears
C. embroidery scissors
D. hand sewing needle
17. Which of the following are the main tools used in crocheting?
A. hook and eye
B. pin and string
C. thread and hook
D. thread and needle
18. Which of the following fibres has similar properties as cotton?
A. nylon
B. linen
C. silk
D. acetate
19. The process by which two or more pieces of fibre are firmly joined together with stitches is
A. gathering
B. knitting
C. seaming
D. smoking
20. A double-stitch seam can be used decoratively on a
A. kaba
B. pair of jeans
C. track suit
D. polo shirt
21. Which of the following fasteners can be used to make a renovated article more beautiful?
A. tapes and buttons
B. buttons and Velcro
C. zippers and hooks
D. press-studs and Velcro
22. The main purpose of repairing a garment is to
A. decorate it
B. prolong its lifespan
C. avoid waste
D. alter the original style
23. One important factor to consider in the selection of meat for soup is that the
A. meat should have plenty of fat
B. colour should be dull
C. flesh should be moist
D. meat should have unpleasant smell.
24. Examples of cooking methods that use conduction are
A. boiling, poaching and steaming
B. grilling, steaming and baking
C. frying, boiling and roasting
D. roasting, poaching and steaming
25. The most common method of preserving poultry in Ghana is
A. salting
B. drying
C. smoking
D. freezing
26. The best method to use in cooking tough cuts of meat is
A. boiling
B. grilling
C. stewing
D. roasting
27. Which of the following statements describes heat transfer by conduction?
A. the movement of heat in boiling water
B. the movement of heat through solid by contact
C. the movement of heated gases
D. the movement of heated gases in a circular motion
28. Dry methods of cooking include
A. grilling
B. salting
C. boiling
D. poaching
29. Which of the following factors should be considered the most important in meal planning?
A. nutrient needs of the family
B. service of the meal
C. cooking facilities available
D. time available for preparation
30. Knowledge on the classification of food helps the individual to
A. satisfy hunger
B. plan meals properly
C. cook meals properly
D. select cheap food items
CLICK TO VIEW ANSWERS TO OBJECTIVES
BASIC DESIGN AND TECHNOLOGY 1
(Home Economics 1)
Objective Test
ANSWERS
1. C. temporary stitches
2. D. Proteins
3. C. drying
4. A. composition
5. B. paper
6. A.
7. A.
8. C. seen and read
9. A. function
10. B. testing
11. B. red
12. D. Replacing furniture
13. C. printing
14. A. landscape
15. C. inflation controls
16. A. stitch ripper
17. C. thread and hook
18. B. linen
19. C. seaming
20. B. pair of jeans
21. C. zippers and hooks
22. B. prolong its lifespan
23. C. flesh should be moist
24. A. boiling, poaching and steaming
25. D. freezing
26. C. stewing
27. B. the movement of heat through solid by contact
28. A. grilling
29. A. nutrient needs of the family
30. B. plan meals properly