1.
The following are household furniture except
bookshelve.
cabinet.
chair.
television.
2.
The shape of a developed open-ended cylinder is a
circle.
parallelogram.
rectangle.
rhombus
3.
The plug is fused in order to
break when there is excessive current.
increase the flow of electricity.
oppose the flow of electricity.
stop the flow of electricity.
4.
Evaluations are carried out on an artefact in order to
change the situation completely.
conduct a new research of the design.
increase the cost of artefact.
make modification on the design.
5.
Use Figure 1 below to answer the question that follows.
Figure 1 shows an object drawn in
isometric.
oblique.
orthographic.
perspective.
6.
Use Figure 1 below to answer the question that follows.
The instrument labelled W is
protractor.
rule.
set square.
tee square.
7.
The traditional form of food preservation in Ghana is
bottling and freezing.
freezing and drying.
drying and salting.
salting and bottling.
8.
A birthday cake is usually packed in a brown cardboard box
to attract customers.
for easy transportation.
to preserve flavour.
to give information.
9.
A light meal eaten between the main meals of the day is referred to as
elevenses.
high tea.
brunch.
snack.
10.
In table setting, the main reason for covering the table with a cloth is to
make the setting formal.
protect the table surface.
make the table attractive.
act like a silencer.
11.
An example of a wet medium is
chalk.
coloured pencil.
crayon.
poster colour.
12.
What are the primary colours of pigment?
Red, yellow, green
Red, blue, green
Yellow, blue, green
Red, yellow, blue
13.
Growth is symbolically represented with the colour
green.
red.
yellow.
white.
14.
Placing value on an item is termed
costing.
labelling.
pricing.
selling.
15.
Where the sky appears to meet the land is called the
horizon.
foreground.
background.
plane.
16.
The aim of mending articles is to
add value to the item.
improve creative skills.
make the item useful.
make good use of leisure time.
17.
Examples of second class protein foods are
melon seeds, cheese and milk.
cowpeas, oysters and broad beans.
groundnuts, milk and melon seeds.
cowpeas, melon seeds and groundnuts.
18.
One of the characteristics of plant fibres is that they
smoulder when burnt.
have low absorbency.
burn readily.
are wrinkle resistance.
19.
An advantage of a freehand cutting is that
less fabric is used.
it is easy for beginners.
it saves time and energy.
a lot of pins are used.
20.
Regenerated fabrics are obtained from
man made fibre.
synthetic fibre.
natural fibre.
animal fibre.
21.
Dishes that provide the body with concentrated form of energy are
vegetable soup and boiled rice.
boiled beans and gari.
vegetable salad and bread.
meat pie and queens cake.
22.
Rickets causes weakness in bones and teeth of
adolescents.
elderly.
vegetarians.
children.
23.
A disadvantage of grilling is that
food should always be basted.
it is slow method of cooking.
it needs constant attention.
most nutrients are lost.
24.
An important factor to consider when purchasing fabric for student is the
money available.
weather condition.
height of wearer.
size of wearer.
25.
Faced openings are usually used on the
front part of body's shirt.
side of girl's dresses.
back of student's uniforms.
side of shirts for the elderly.
26.
Examples of dishes prepared using batter mixtures are
banana fritters and pancakes.
bread and rocks.
ring doughnuts and queens cake.
pancake and biscuits.
27.
The fat solution vitamins in a meal of kontomire stew, boiled brown rice and baked egg custard are
Vitamin C and D.
Vitamin A and B.
Vitamin B and D.
Vitamin E and K.
28.
The best stitch to use in transferring pattern markings onto fabric is
basting.
overcasting.
backstitch.
tailors tack.
29.
The reasons for adding seasoning to food is to
enhance flavour.
improve texture.
enhance colour.
increase quantity.
30.
Sifted wood ash is a local abrasive suitable for cleaning
wood and glass.
ceramic and aluminium.
glass and ceramic ware.
aluminium and wood ware.
a)
Define a seam in clothing construction.
b)
Give one example each of the following.
i)
α)
Conspicuous seam
β)
Inconspicuous seam
ii)
List two moist methods of cooking.
c)
i)
List the two types of perspective drawing.
ii)
List three types of pictorial drawing.
iii)
State two stages in the design process.
d)
i)
Explain the spectrum of colour.
ii)
List the secondary colours.
iii)
Explain the term complementary colours.
a)
Outline three rules for patching.
b)
Re-arrange the steps provided below to demonstrate how to thread the sewing machines
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 thre articles that can be made using French seam.
a)
State four advantages for practicing kitchen hygiene.
b)
i)
List the three methods of heat transfer used in cooking.
ii)
List the method of heat transfer that is applied during the cooking of each of the following dishes:
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)
The diagram above is an egg. Provide the names of the parts labelled I, II, III, IV, V and VI
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
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