1.
The first stage in problem identification in the design process is
analysis.
brief.
situation.
specification
2.
The statement, the device should be produced in a day is a design specification on
aesthetics.
construction.
economics.
ergonomics.
3.
Ideas generated from which a designer selects the best idea to solve a design problem is
detailed drawings.
final solutions.
orthographic projections.
possible solutions.
4.
Which of the following is true about a cylinder? It has
a diagonal.
a slant height.
a vertical height.
an apex.
5.
It is not advisable to touch electrical appliances with wet hands because water is a
good conductor of electricity.
good conductor of heat.
poor conductor of electricity.
poor conductor of heat.
6.
The electrical component that protects an appliance from high current is a
capacitor.
fuse.
LED.
register.
7.
The most common method for preserving fish for sale throughout Ghana is
smoking.
freezing.
drying.
salting.
8.
Grounded local material used to remove stains from the surface of kitchen equipment are termed
detergent.
abrasives.
bleaches.
cleaners.
9.
Using portion control in meal service helps to
improve table manners.
make meals appetizing.
prevent waste.
save time.
10.
Fine sifted wood ash is used for removing stains from
galvanized iron buckets.
aluminium saucepans.
wooden surface.
water jug.
11.
An object is said to be below eye level when it is seen from the
top.
bottom.
left.
right.
12.
Shading is intended to make a drawing
bigger.
flat.
neat.
real.
13.
When a colour is mixed with white, it becomes
neutral.
complementary.
shaded.
tinted.
14.
Identify a design principle that suggests movement from the following options.
Contrast
Balance
Rhythm
Unity
15.
What are the two major types of exhibition?
Open and Closed
Outdoor and Indoor
District and National
General and Specific
16.
A two course meal comprise
main dish, accompaniment and starter.
appetizer, main dish and dessert.
appetizer, main dish and accompaniment.
main dish, accompaniment and dessert.
17.
Portion control equipment such as scoops are suitable for dishing out
banku.
soup.
ice cream.
boiled rice.
18.
In basic design, the repetitive use of motifs in a garment depicts
rhythm.
emphasis.
variety.
harmony.
19.
Buttonholes on loose garments should be positioned
horizontally.
diagonally.
vertically.
symmetrically.
20.
A factor to consider when setting up a small scale enterprise is
supply and suppliers.
publicity.
security.
managers and supervisors.
21.
Yarns produced in the manufacture of made-made fabrics are called
staple.
ply.
filament.
fibre.
22.
Some commercially made abrasives are prepared and packaged in the form of
soaps.
scourers.
detergents.
bleaches.
23.
Which of the following is a plan for controlling direct risk?
Staff training
Advertisement
Staff motivation
Insurance
24.
Threaded needle is passed in and out of fabric to make
a seam.
a stitch.
a pleat.
an opening.
25.
The group of people who require high intake of protein are
aged mothers.
menopausal women.
obese women.
nursing mothers.
26.
Crocheting is a method of creating fabric with
knots.
loops.
stiches.
weaves.
27.
The meal served between fore-noon and midday is
dinner.
lunch.
elevenses.
high tea.
28.
An important factor to consider in the selection of meat for soup is that, the
flesh should be moist.
colour should be dull.
meat should be soft to tough.
meat should have plenty fat.
29.
The fabric which is easily affected by mildew when stored damp is
polyester.
rayon.
wool.
cotton.
30.
A reason for using crossway strips for curved edges is that, they
can be bought in different quantities.
can be obtained in different lengths.
stretch and are easily eased on.
make the article look attractive.
a)
State two ways fresh tomatoes are preserved.
b)
i)
List two vegetable fibres.
ii)
State two ways of finishing the edge of a plain seam.
c)
i)
State two causes of faults in home furniture.
ii)
List three design processes to be considered when making a kitchen stool for your sister.
d)
i)
State the cool colours on the six point colour wheel.
ii)
Give the symbolic meaning to the various lines stated below:
α)
Spiral;
β)
Diagonal;
δ)
Vertical;
γ)
Zig-Zag.
a)
Explain why rayon is called artificial silk.
b)
State three types of button holes.
c)
Mention three factors to consider when choosing openings and fastenings.
d)
State two methods of attaching collars.
e)
List one example each of the following:
i)
flat collar;
ii)
turn over collar;
iii)
standing collar.
f)
Explain three reasons why a boy's pair of shorts is patched.
g)
i)
Define seam.
ii)
State two rules for making seams.
a)
Outline four reasons for storing food items.
b)
State the controlled portions of the following food items per an adult:
i)
plantain;
ii)
rice;
iii)
yam.
c)
State three importance of portion control.
d)
A housewife prepared abolo using the baking method instead of steaming.
State four advantages for using the baking method.
e)
List three examples each of the following:
i)
large kitchen equipment;
ii)
small kitchen equipment.
f)
Enumerate five methods of preserving fresh fish.
a)
State one suitable cooking method for the pair of foods listed below:
Example; bread and cake = Baking.
i)
Egg and fish;
ii)
Tough cuts of meat and beans;
iii)
Yakayaka and kpokpoi;
iv)
Doughnut and pancake;
v)
Yam and soup.
b)
Give two reasons why meat is cooked.
c)
Mrs Johnson decided to become a vegetarian.
Give three reasons for her decision
d)
Outline three permanent stitches used for decoration.
e)
Mention four synthetic fibres.
f)
State two uses of synthetic fabrics.
g)
Give one example of a suitable seam for a child's dress.
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