First Term Examination Questions Home Economics Primary 6 First Term Lesson Notes Week 12

Home Economics Primary 6 First Term Lesson Notes Week 12

Subject: Home Economics
Class: Primary 6
Term: First Term
Week: 12
Age: 10 years
Topic: Examination of Topics Covered in the First Term

Exam Instructions for Teachers and Students

Instructions for Teachers:

1. Preparation: Ensure that all exam papers are printed and distributed to students before the exam begins.
2. Supervision: Supervise the exam room closely to prevent any form of cheating or malpractice.
3. Instructions: Clearly explain the instructions for each part of the exam to the students.
4. Timing: Keep track of time and remind students when the time is almost up.
5. Fairness: Ensure that all students have the same conditions and materials during the exam.
6. Assistance: Provide help only with clarifying instructions; do not give answers or hints.
7. Integrity: Remind students of the importance of honesty and integrity during the exam.

Instructions for Students:

1. Follow Instructions: Read and follow the exam instructions carefully.
2. No Cheating: Do not look at other students’ papers or share answers.
3. Honesty: Answer the questions based on your own knowledge.
4. Time Management: Keep track of time and manage it wisely.
5. Cleanliness: Keep your exam area tidy and avoid unnecessary noise.
6. Clarification: If you do not understand a question, raise your hand for clarification.

Part A: Objective Questions

30 Fill-in-the-Blank Questions with Options

1. A _______ is used for cleaning dishes.
   a) Mop
   b) Detergent
   c) Cloth
   d) Brush
2. To make a _______ seam, you stitch the fabric with wrong sides together.
   a) Overlocked
   b) Flat-Felled
   c) French
   d) Plain
3. _______ planning helps in organizing meals for better nutrition.
   a) Meal
   b) Study
   c) Cleaning
   d) Sewing
4. The _______ stitch is used temporarily and can be easily removed.
   a) Running
   b) Basting
   c) Overcast
   d) Slip
5. _______ is a common cleaning agent used to wash clothes.
   a) Soap
   b) Detergent
   c) Vinegar
   d) Water
6. The _______ meal is eaten in the morning.
   a) Breakfast
   b) Lunch
   c) Dinner
   d) Snack
7. An _______ seam helps prevent fabric edges from fraying.
   a) Overlocked
   b) French
   c) Flat-Felled
   d) Plain
8. The _______ stitch is used for making strong, permanent seams.
   a) Slip
   b) Running
   c) Basting
   d) Overcast
9. _______ helps in maintaining cleanliness and hygiene in the home.
   a) Cooking
   b) Cleaning
   c) Sewing
   d) Gardening
10. The _______ meal is usually eaten in the evening.
    a) Breakfast
    b) Lunch
    c) Dinner
    d) Supper
11. _______ stitch is used for holding fabric pieces temporarily.
    a) Basting
    b) French
    c) Running
    d) Overlocked
12. To create a _______ seam, fold the raw edges inside and stitch.
    a) Overlocked
    b) Flat-Felled
    c) French
    d) Plain
13. _______ is used to make clothes cleaner and fresher.
    a) Detergent
    b) Cloth
    c) Tool
    d) Fabric
14. The _______ meal is generally eaten in the middle of the day.
    a) Dinner
    b) Supper
    c) Lunch
    d) Breakfast
15. The _______ seam is useful for heavy fabrics like denim.
    a) Flat-Felled
    b) French
    c) Overlocked
    d) Plain
16. _______ planning helps to ensure meals are balanced and nutritious.
    a) Cleaning
    b) Sewing
    c) Meal
    d) Study
17. _______ helps to remove dust from surfaces.
    a) Vacuum
    b) Mop
    c) Sponge
    d) Cloth
18. The _______ stitch is used for temporary tasks and can be easily taken out.
    a) Basting
    b) Overlocked
    c) Running
    d) Slip
19. To clean floors, you can use a _______.
    a) Mop
    b) Sponge
    c) Cloth
    d) Brush
20. The _______ card helps in planning and organizing meals.
    a) Menu
    b) Note
    c) Recipe
    d) List
21. _______ stitch is used to prevent the edges of fabric from fraying.
    a) French
    b) Overlocked
    c) Plain
    d) Running
22. The _______ meal is usually eaten in the afternoon.
    a) Breakfast
    b) Lunch
    c) Dinner
    d) Supper
23. _______ helps in creating a tidy and clean environment.
    a) Cleaning
    b) Cooking
    c) Gardening
    d) Sewing
24. The _______ stitch is ideal for making strong seams in heavy fabrics.
    a) Overlocked
    b) Running
    c) Basting
    d) Slip
25. To make a _______ seam, you need to fold the edges inside.
    a) French
    b) Overlocked
    c) Flat-Felled
    d) Plain
26. _______ is used to clean dishes and other utensils.
    a) Detergent
    b) Fabric
    c) Tool
    d) Cloth
27. The _______ meal is typically eaten before bedtime.
    a) Lunch
    b) Dinner
    c) Breakfast
    d) Supper
28. _______ is used to keep fabric edges from fraying.
    a) Overlocked Seam
    b) French Seam
    c) Basting Stitch
    d) Plain Seam
29. The _______ stitch is used to make temporary seams.
    a) Basting
    b) Running
    c) Overlocked
    d) Slip
30. A _______ card helps in planning meals for a specific period.
    a) Menu
    b) Recipe
    c) Note
    d) List

Part B: Theory Questions

30 Simple Short Answer Questions

1. What is the purpose of a French seam in clothing construction?
2. Describe the process of making an overlocked seam.
3. What are the benefits of meal planning for a balanced diet?
4. List three common cleaning tools and their uses.
5. How does wrong meal planning impact your health?
6. What is the role of a cleaning agent in maintaining hygiene?
7. Explain how to make a flat-felled seam.
8. What is a temporary stitch and when should it be used?
9. How does meal planning contribute to healthy eating?
10. What is the function of a mop in cleaning?
11. Why is regular cleaning important for the classroom?
12. What factors should be considered when planning meals for a week?
13. Describe the steps involved in creating a French seam.
14. What are the six classes of food and their importance?
15. How does a menu card help in meal planning?
16. What is an overlocked seam and why is it used?
17. Why are cleaning agents necessary in a home?
18. How does wrong meal planning affect your diet?
19. What is the purpose of each major meal of the day?
20. Describe how to create a temporary stitch for fabric.
21. What is the use of a French seam in sewing?
22. How can you clean floors effectively using a mop?
23. What is the significance of meal planning in maintaining a healthy lifestyle?
24. Describe the role of each class of food in a balanced diet.
25. How do you use a menu card to organize weekly meals?
26. What is the purpose of a flat-felled seam in clothing?
27. Why should you use a cleaning agent when washing dishes?
28. How can incorrect meal planning impact overall health?
29. What are the steps for creating an overlocked seam?
30. Explain the use of a basting stitch in sewing.

Part C: True or False Questions

30 True or False Questions

1. True or False: The three major meals of the day are breakfast, lunch, and dinner.
2. True or False: A French seam is used to prevent fabric edges from fraying.
3. True or False: Meal planning helps in organizing balanced diets.
4. True or False: Cleaning agents are not important for home hygiene.
5. True or False: A temporary stitch can be easily removed.
6. True or False: The overlocked seam is used for lightweight fabrics.
7. True or False: Breakfast is typically eaten in the evening.
8. True or False: A menu card is used for organizing and planning meals.
9. True or False: The flat-felled seam is used only for decorative purposes.
10. True or False: Detergents are used to clean clothes and dishes.
11. True or False: Major meals of the day include snack and dessert.
12. True or False: An overlocked seam prevents fabric edges from fraying.
13. True or False: Regular cleaning helps in reducing the spread of germs.
14. True or False: A permanent stitch is used for temporary sewing tasks.
15. True or False: Meal planning involves selecting foods based on their nutritional value.
16. True or False: A mop is used for dusting surfaces.
17. True or False: The French seam is used for heavy-duty sewing tasks.
18. True or False: Wrong meal planning can lead to health issues.
19. True or False: A cleaning sponge is used for sweeping floors.
20. True or False: Meal planning does not affect healthy eating habits.
21. True or False: An overlocked seam is used for finishing raw fabric edges.
22. True or False: Basting stitches are used for making permanent seams.
23. True or False: Meal planning involves choosing foods based on their taste only.
24. True or False: The French seam is ideal for light fabrics.
25. True or False: Detergents are used for cleaning floors.
26. True or False: A menu card helps in meal organization.
27. True or False: Cleaning agents are optional in maintaining cleanliness.
28. True or False: The running stitch is used for permanent sewing tasks.
29. True or False: Meal planning helps to prevent unhealthy eating habits.
30. True or False: The flat-felled seam is used for making temporary seams.

Part D: Fill in the Gaps Questions

30 Fill-in-the-Blank Questions Without Options

1. A _______ seam helps prevent fabric edges from fraying.
2. _______ is a common cleaning agent used to wash clothes and dishes.
3. The _______ meal is usually eaten in the morning.
4. A _______ stitch is used to temporarily hold fabric pieces together.
5. _______ planning ensures that meals are balanced and nutritious.
6. To make a _______ seam, fold the edges inside before stitching.
7. _______ helps maintain cleanliness and hygiene in the home.
8. A _______ card is used to plan and organize meals for a week.
9. The _______ meal is typically eaten in the late afternoon.
10. A _______ seam prevents the raw edges of fabric from fraying.
11. A _______ is used to clean floors and keep them tidy.
12. The _______ stitch is used for making permanent seams in fabrics.
13. _______ agents are essential for keeping surfaces clean.
14. The _______ meal is often eaten after work or school.
15. Meal _______ involves considering nutrition and dietary needs.
16. To remove dust from surfaces, you can use a _______.
17. A _______ seam is used for garments needing extra strength.
18. _______ helps to keep the environment clean and healthy.
19. A _______ card helps in organizing meals for a specific period.
20. The _______ meal is generally eaten before bedtime.
21. A _______ seam is ideal for finishing raw fabric edges.
22. _______ is used to clean dishes effectively.
23. The _______ stitch is used for temporary sewing tasks.
24. The _______ meal is usually eaten in the middle of the day.
25. A _______ is a tool used for cleaning surfaces.
26. _______ planning helps to ensure a healthy diet.
27. To clean surfaces, you can use a _______.
28. A _______ seam is ideal for heavy-duty sewing.
29. _______ agents help to keep the home clean and hygienic.
30. The _______ card helps in meal planning and organization.

FIRST TERM EXAMINATION

CLASS: PRIMARY 6

SUBJECT: HOME ECONOMICS

NAME:………………………………………………………

Answer the following questions

1.) We can spend our money wisely by buying ______ (a) phones (b) shares (c) watches

2.) A meal that contains all the classes of food in the right proportion is known as ____ diet

(a) breakfast (b) super (c) balanced

3.) Bulk purchasing and avoiding daily market are ways of avoiding ___________ spending

(a) wasteful (b) wise (c) cash

4.) _______________ is a daily pay (a) salary (b) income (c) wage

5.) Income that is usually earned at the end of the month is known as _____

(a) expenses (b) salary (c) wage

6.) A ___________ is a list of all the dishes available at a restaurant or hotel

(a) dish (b) take away (c) menu

7.) Food is what we eat or drink in order to stay _______ (a) alive (b) dead (c) invincible

8.) The plan for future income and expenditure is known as ______

(a) money (b) budget (c) income

9.) A person whose job is to prepare meal at a restaurant is called a __________

(a) cooker (b) housemaid (c) cook

10.) __________ refers to the process of a buyer learning about the products or services he or she is considering to attain (a) consumer knowledge (b) consumer education (c) consumer product

11.) Special dishes and drinks are served during ______ (a) Christmas (b) breakfast (c) lunch

12.) _________________ dishes are foods that are eaten in different cultures all over the world

(a) traditional (b) continental (c) special

13.) The dishes that are peculiar to a particular culture are referred to as ________ dishes

(a) continental (b) special (c) traditional

14.) Which of the following is not a good eating habit (a) chewing food with mouth closed

(b) drinking water in-between meals (c) chewing food with mouth opened

15.) The best food in the morning is _______

(a) eba with ewedu (b) pounded yam with egusi soup (c) bread and butter with tea

16.) _____________ is the food cooked to be served at a particular time of the day

(a) meal (b) food (c) rice and beans

17.) A professional cook is called a _____ (a) cooker (b) chef (c) olopo

18.) The process of buying food stuff or goods in large quantity is known as ______

(a) bulk selling (b) bulk distribution (c) bulk buying

19.) ____________ habit is the proper way one should behave at the table.

(a) bat eating (b) good eating (c) table eating

20.) In Nigeria, cooking is mostly done by the ______________ at home

(a) father (b) security man (c) mother

Home Economics Primary 5 First Term Examination

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Part B

1.) List all the three major daily meal

(a) ________________________________ (b) ________________________________

(c) ________________________________

b.) Meal eaten at night is called _____________________________________

2.) State the difference between salary and wage _____________________________________

b.) Which of the two (salary or wages) is your teacher based on at his work place _____________

3.) What is wants? _______________________________________________________________

b.) Give two examples of goods that are wants

(a) ________________________________ (b) ________________________________

4.) What is needs? ______________________________________________________________

b.) List two examples of goods that are need

(a) ________________________________ (b) ________________________________

5.) Mention four sources of income

(a) ________________________________ (b) ________________________________

(c) ________________________________ (d) ________________________________