BECE 2021 Home Economics Past Question and Answers
Answer all questions in this section.
Each question is followed by four options lettered A to D. Find the correct answer for each question.
1. The following are household furniture except
Solution: While bookshelves, cabinets, and chairs are considered furniture items used in a household for storage, seating, or display, a television is generally classified as an electronic appliance rather than furniture.
2. The shape of a developed open-ended cylinder is a
Solution: When an open-ended cylinder is unrolled or developed, the curved surface forms a rectangle. The two open ends would be circles, but the question asks for the shape of the developed cylinder, which refers to the main body.
3. The plug is fused in order to
Solution: A fuse is a safety device containing a wire that melts and breaks the circuit if the current exceeds a certain level. This prevents damage to the appliance and reduces the risk of fire due to excessive current.
4. Evaluations are carried out on an artefact in order to
Solution: Evaluating an artefact helps identify areas for improvement or changes to enhance its functionality, aesthetics, or usability. This feedback is then used to make modifications to the design.
5. Figure 1 shows an object drawn in
Solution: Figure 1 appears to show a drawing where one face of the object is parallel to the viewing plane, and the receding lines are drawn at an angle (likely 30 or 60 degrees as indicated by the set square) to represent depth. This is characteristic of an oblique projection.
6. The instrument labeled W is
Solution: The instrument labeled W is a triangular drawing instrument with angles of 30, 60, and 90 degrees, which is a description of a set square.
7. The traditional form of food preservation in Ghana is
Solution: Traditional food preservation methods in many parts of the world, including Ghana, often include drying (e.g., grains, fish, vegetables) and salting (e.g., meat, fish) to remove moisture or create an environment unsuitable for microbial growth without the need for modern refrigeration or canning.
8. A birthday cake is usually packed in a brown cardboard box
Solution: Brown cardboard boxes provide a sturdy and convenient way to transport cakes, protecting them from damage during handling. While packaging can contribute to attracting customers or providing information, the primary functional reason for the box is transportation and protection.
9. A light meal eaten between the main meals of the day is referred to as
Solution: A snack is a small amount of food eaten between main meals. Elevenses is a mid-morning snack, high tea is a substantial afternoon meal, and brunch is a combination of breakfast and lunch.
10. In table setting, the main reason for covering the table with a cloth is to
Solution: A primary function of a tablecloth is to protect the table from spills, scratches, and heat damage. While it also contributes to the formality, attractiveness, and noise reduction, protection is a key practical reason.
11. An example of a wet medium is
Solution: Wet media in art are those that use a liquid vehicle. Poster color is a water-based paint, making it a wet medium. Chalk and crayon are dry media. "Coloured" is too general.
12. What are the primary colours of pigment?
Solution: The primary colors of pigment, used in subtractive color mixing (like with paints), are red, yellow, and blue. Mixing these colors can create a wide range of other colors.
13. Growth is symbolically represented with the colour
Solution: Green is widely associated with nature, plants, and growth.
14. Placing value on an item is called
Solution: Pricing is the process of determining the monetary value of a product or service. Costing is determining the cost of producing something, labelling is adding a label, and selling is the exchange of goods or services for money.
15. Where the sky appears to meet the land is called the
Solution: The horizon is the apparent line that separates the Earth from the sky.
16. The aim of mending articles is to
Solution: Mending aims to repair damaged items to restore their functionality and extend their lifespan, making them useful again.
17. Examples of second-class protein foods are
Solution: Second-class or incomplete proteins are typically plant-based and may be low in one or more essential amino acids. Cowpeas, melon seeds, and groundnuts are examples of plant-based foods that are sources of protein but are generally considered incomplete proteins.
18. One of the characteristics of plant fibres is that they
Solution: Plant fibers like cotton and linen are known to ignite quickly and burn readily, often smelling like burning paper.
19. An advantage of a freehand cutting is that
Solution: Freehand cutting can be quicker than using patterns as it involves directly cutting the fabric without prior pattern drafting, thus saving time and effort.
20. Regenerated fabrics are obtained from
Solution: Regenerated fibers are manufactured from natural sources like wood pulp or cotton waste that are processed into a usable fiber.
21. Dishes that provide the body with concentrated form of energy are
Solution: Meatpie and queens cake are likely to be higher in fats and carbohydrates compared to the other options, providing a more concentrated source of energy. Carbohydrates, especially complex carbohydrates, are the primary source of energy for the body.
22. Rickets causes weakness in bones and teeth of
Solution: Rickets is a condition that causes softening and weakening of bones, primarily in children, usually due to a deficiency in Vitamin D, calcium, or phosphate.
23. A disadvantage of grilling is that
Solution: Grilling often requires close monitoring and turning of food to ensure even cooking and prevent burning, thus needing constant attention. Some sources also mention the formation of harmful compounds at high grilling temperatures.
24. An important factor to consider when purchasing fabric for student is the
Solution: The weather condition or climate is a crucial factor in choosing fabric, especially for clothing like student uniforms, to ensure comfort and suitability for the environment (e.g., breathable fabrics for hot weather, warmer fabrics for cold weather).
25. Faced openings are usually used on the
Solution: Faced openings, such as faced slit openings, are commonly used in areas like necklines and openings on dresses and blouses. While they can be used elsewhere, they are frequently found on the side of dresses.
26. Examples of dishes prepared using batter mixtures are
Solution: Batter is a wet mixture used in cooking. Banana fritters and pancakes are typically made using batter.
27. The fat-soluble vitamins in a meal of kontomire stew, boiled brown rice and baked egg custard are
Solution: The fat-soluble vitamins are A, D, E, and K. Kontomire (leafy greens) is a good source of Vitamin A. Egg yolks in baked egg custard contain Vitamin A and D. Brown rice contains some vitamins but is not a primary source of fat-soluble vitamins.
28. The best stitch to use in transferring pattern markings onto fabric is
Solution: Tailor's tacks are loose, hand-stitched loops used to transfer pattern markings from a pattern piece to fabric, especially when working with delicate or easily marked fabrics.
29. The reasons for adding seasoning to food is to
Solution: Seasoning is added to food primarily to improve or enhance its flavor.
30. Sifted wood ash is a local abrasive suitable for cleaning
Solution: Sifted wood ash can be used as a mild abrasive for cleaning surfaces like glass and ceramic ware.
SECTION A
Answer All Of Question 1 and any TWO from SECTION B
1. (a) Define a seam in clothing construction.
(b) (i) Give one example each of the following.
α. Conspicuous seam;
β. Inconspicuous seam.
(ii) List two moist methods of cooking food.
(c) (i) List two types of perspective drawing.
(ii) List three types of pictorial drawing.
(iii) Name two stages of the design process.
(d) (i) Explain the spectrum of colour.
(ii) List the secondary colours.
(iii) Explain the term complementary colours.
Solution: (a)Definition of a seam:
A seam is a method of joining two or more pieces of fabric together using stitches. OR A seam is made when two or more pieces of fabric are joined together securely using permanent stitches.
(b)(i) Examples:- Run and fell seam
- Machine fell seam
- Overlaid seam
- Welt seam
Inconspicuous seam:
- Open seam / Dressmaker’s seam / Plain seam
- French seam
- Mock French seam / Mantua seam
(2 marks: 1 mark for each correct example)
(b)(ii)
Moist methods of cooking:
- Boiling
- Steaming
- Stewing
- Poaching
- Braising
- Pressure cooking
(c)(i)
Types of perspective drawing:
- Single-point perspective
- Two-point perspective
- Three-point perspective
(c)(ii)
Types of pictorial drawing:
- Isometric drawing
- Oblique drawing
- Perspective drawing
(c)(iii)
Stages of the design process:
- Situation / Brief
- Analysis / Specification
- Research / Investigation
- Testing / Evaluation
- Possible solution / Development of selected solution
- Final solution / Working drawing / Making
(d)(i)
Spectrum of colour:
The range of colours produced when light passes through a prism (e.g., rainbow colours).
(2 marks)
(d)(ii)
Secondary colours:
- Orange
- Green
- Violet / Purple
(d)(iii)
Complementary colours:
Pairs of colours that lie directly opposite each other on the colour wheel (e.g., red and green, blue and orange).
SECTION B
Answer any TWO Question from This Section
2. (a) Outline three rules for patching.
(b) Re-arrange the steps provided below to demonstrate how to thread the sewing machine.
(i) Pass the thread through the thread guide.
(ii) Pass the thread through the pressure regulator.
(iii) Fix the thread onto the spool pin.
(iv) Pass the thread through the eye of the needle.
(v) Pass the thread down to the needle thread tension regulator to the take-up lever.
(c) List five parts of a garment where facing can be done.
(d) State two reasons for facing in garment construction.
(e) Explain the following sewing terms:
(i) Layout
(ii) Seam allowance
(f) List three articles that can be made using French seam.
Solution:
(a) Rules for patching:
- Wash new fabric for patching first to prevent shrinkage.
- Match fabric color, texture, and design to the garment.
- Align the grain of the patch with the garment.
- Neaten stitches and ensure the patch lies flat.
- Attach the patch before cutting away the worn-out section.
(b) Correct order for threading a sewing machine:
- Fix the thread onto the spool pin.
- Pass the thread through the pressure regulator.
- Pass the thread down to the needle thread tension regulator and take-up lever.
- Pass the thread through the thread guide.
- Pass the thread through the eye of the needle.
(c) Garment parts for facing:
- Neck edges
- Armhole edges
- Waist edges (skirts/shorts)
- Front/back openings
- Collars or cuffs
(d) Reasons for facing:
- To neaten and strengthen raw edges.
- To add decorative features to the garment.
(e) Sewing terms:
- Layout:
- Arrangement of pattern pieces on fabric before cutting.
- Seam allowance:
- Extra fabric left beyond the stitching line in a seam.
(f) Articles using French seam:
- Baby dresses
- Pillowcases
- Blouses
- School uniforms
3. (a) State four advantages of practicing kitchen hygiene.
(b) (i) List the three methods of heat transfer used in cooking.
(ii) List the method of heat transfer applied during the cooking of:
(α) Tubani
(β) Queen cake
(γ) Khebab
(c) State two reasons for preserving fresh fish.
(d) State the portion per head of the following food items:
(i) Fresh fish
(ii) Rice
(iii) Egg
(e) State one reason for cooking yam.
(f) Provide the names of the parts labelled I, II, III, IV, V, and VI on the diagram of an egg.
(a) Advantages of kitchen hygiene:
Prevents food poisoning and contamination.
Reduces pest infestations.
Promotes healthy living.
Lowers equipment maintenance costs.
(b)(i) Heat transfer methods:
Conduction
Convection
Radiation
(b)(ii) Heat transfer for dishes:
Tubani: Conduction and convection
Queen cake: Convection, conduction, radiation
Khebab: Radiation and conduction
(c) Reasons to preserve fish:
Prevents spoilage/prolongs shelf life.
Ensures availability during scarcity.
(d) Portions per head:
Fresh fish: 100g or 1 medium-sized fish
Rice: 100g or 1 milk tin
Egg: 1 egg
(e) Reason for cooking yam:
To kill microorganisms and improve digestibility.
(f) Parts of an egg:
Shell
Shell membrane
Air space
Albumen (egg white)
Yolk
Chalaza
4. (a) List two parts of garment that can be neatened using binding.
(b) State four factors to be considered when buying a pair of scissors.
(c) State three methods of finishing the raw edges of a plain seam.
(d) Mention two types of pocket usually found on the uniform of a J.H.S school boy.
(e) Distinguish between a dish and a meal.
(f) State two reasons why people become vegetarian.
(g) Explain the following menu:
(i) A là carte;
(ii) Table d' hôte;
(iii) Cyclical;
Solution:
(a) Parts of garment that can be neatened using binding:
Hem of a garment
Sleeve edges
Armhole edges
Neck edges
Edge of pocket
Edge of collars
(b) Factors to consider when buying scissors:
Money available – Budget for quality scissors
Storage – Proper storage to maintain sharpness
Intended purpose – Tailor vs. craft scissors
Quality/Durability – Stainless steel lasts longer
Servicing facilities – Availability of sharpening services
Maintenance – Ease of cleaning and care
(c) Methods of finishing raw edges of plain seam:
Edge stitching – Secures and neatens the edge
Binding – Covers edges with fabric strips
Overcasting – Prevents fraying with loose stitches
Loop stitching – Decorative and functional finish
Herringboning – Cross-stitch for flexibility
Pinking – Zigzag cut to minimize fraying
Overlocking – Professional serged finish
(d) Types of pockets on J.H.S. boy uniforms:
Patch pocket – Stitched onto garment exterior
Pocket in seam – Hidden within garment seams
Bound pocket – Finished with fabric binding
Welt pocket – Flap-covered slit pocket
(e) Difference between dish and meal:
Dish: A single prepared food item served in one container (e.g., jollof rice).
Meal: A combination of dishes eaten together at one time (e.g., jollof rice + fried chicken + salad).
Health Reasons: People may adopt a vegetarian diet for potential health benefits, such as a reduced risk of chronic diseases including obesity, coronary heart disease, hypertension, diabetes, and some types of cancer.
Ethical Reasons: Concerns about animal welfare and the ethical treatment of animals raised for food production are significant motivators for many vegetarians.
Environmental Reasons:Some individuals choose vegetarianism due to concerns about the environmental impact of meat production, such as land use, water consumption, and greenhouse gas emissions.
Religious or Cultural Reasons: Certain religions or cultural beliefs advocate for or require vegetarianism.A là carte: A menu where each dish is individually priced.
Table d'hôte: A menu offering a complete meal at a fixed price.
Cyclical: A menu that repeats over a specific period, such as a week or month.