BECE 2017 BDT (Home Economics) Essay - Paper 2
BECE 2017
BASIC DESIGN AND TECHNOLOGY (BDT) – Paper 2
(Home Economics - Paper 2)
Essay
40 minutes
SECTION A
(CORE SKILLS)
[20 marks]
Answer question 1 [COMPULSORY]
1. (a) What are temporary stitches?
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[2 marks]
(b) State four reasons for setting a table for family meals.
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[4 marks]
(c) A unit for hanging school uniforms is to be designed and made in the school workshop.
(i) State two places where the unit would be placed in the workshop.
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(ii) State two specifications of the unit based on construction;
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(iii) Name one specific material to be used for making the unit.
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[7 marks]
(d) (i) List five important pieces of information printed onto a package.
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[5 marks]
(ii) Name two other methods for making a print.
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[2 marks]
SECTION B
[50 marks]
Answer two questions only from this section All questions carry equal marks
2. (a) Identify two types of permanent stitches.
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[2 marks]
(b) State five general rules for making stitches.
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[10 marks]
(c) State one use each of the following tools and equipment for sewing:
(i) tracing wheel;
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(ii) pressing iron;
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(iii) full length mirror;
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(iv) seam ripper;
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(v) stiletto.
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[10 marks]
(d) Complete the definition of a patch with the appropriate words listed below. weak, space, material, repair, hole.
A patch is a small piece of ……………………….. that is used to cover a ………………….. or to strengthen a ……………………. area.
[3 marks]
3. (a) State one function each of the following nutrients:
(i) protein:
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(ii) carbohydrates;
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(iii) vitamins.
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[3 marks]
(b) List three protein sources each of the following:
(i) animal;
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(ii) vegetable
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[3 marks]
(c) (i) Ama has to prepare chicken stew for the mother's birthday. List six ingredients she will need for the stew.
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[3 marks]
(ii) State three accompaniment that can be served with the stew.
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[3 marks]
(iii) What are the basic ingredients used in pastry making?
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[3 marks]
(d) State four causes of food spoilage.
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[4 marks]
(e) Explain the term Essential Amino Acids by filling in the blank spaces with appropriate words below.
body, protein, foods, produced, cannot, compounds, eat.
They are the chemical ………………………..of protein which are found in the
………………………….. we ………………………… and ……………………………….. be
……………………………. by the ………………………………………….
[6 marks]
4. (a) State four signs of Kwashiorkor.
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[8 marks]
(b) Outline three functions of water in the body.
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[6 marks]
(c) (i) State one reason why dietary fibre is important in a diet.
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[2 marks]
(ii) List the four fat soluble vitamins.
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[4 marks]
(d) Explain two reasons for preserving foods.
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[4 marks]
(e) State the major function of iodine in the body.
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[1 marks]
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