Third Term Examinations Jss 3 Home Economics

THIRD TERM

Examination malpractices may lead to a repeat of the subject or suspensions don’t be involved.

 Subject: HOME ECONOMICS     

Duration: 1HR 30mins   

Class: JSS 3

Answer all questions in sections A and B, then answer just 3 questions in section C

1. The fabric that absorbs moisture easily is  (a) linen  (b) viscose  (c) cotton  (d) acetate  
2. Which of the following is a complete form of rest? (a) exercise  (b) rest  (c) sleep  (d) standing  
3. Baking, grilling and roasting is cooking by _____ heat  (a) moist  (b) shallow  (c) fried  (d) dry
4. Cooking food by heat in an enclosed space is _____  (a) steaming  (b) baking  (c) frying  (d) boiling
5. _____ and _____  is cure for fatigue  (a) reading, sewing  (b) rest, sleep  (c) exercise, jogging  (d) singing, reading
6. The simplest form of seam is _____  (a) French seam  (b) lapped seam  (c) overlaid seam  (d) open seam
7. Whenever the skin is opened, torn or punctured by a sharp object, the result is _____ (a) puncture  (b) bite  (c) cut  (d) burn
8. In _____ meal service, the guests help themselves with the food  (a) tray  (b) plate  (c) family- style  (d) buffet
9. ______ can be made into a refreshing and nutritious drink  (a) white beans  (b) soya beans  (c) brown beans  (d) yellow beans
10. The breakdown of food into smaller particles is called  (a) absorption  (b) digestion  (c) metabolism  (d) nutrition
11. Gathers can be used on the following except  (a) arm holes  (b) skirts  (c) skirt sleeve  (d) shorts
12. The treatment given to fabrics after construction to improve their appearance are called fabric _____  (a) neatening  (b) decoration  (c) grains  (d) finishing
13. Which of the following is important for healthy teeth  (a) fluoride  (b) chloride  (c) nutrient  (d) protein
14. Preservation of fruits and other food items in hygienically sealed containers Is known as (a) cribbing  (b) canning  (c) freezing  (d) candling
15. The part of sewing machine that raises and lowers the needle is _____ (a) fabrics  (b) bobbin case  (c) presser foot  (d) balance wheel
16. _____ is a piece of material into a garment to replace the worn- out part or hole (a) fastening  (b) darning  (c) patching  (d) print- patch 
17. To determine the presence of fats and oil in food, place _____ over the food  (a) palm oil  (b) iodine  (c) blotting paper  (d) test tube 
18. A meal that is made up of appetizer, main dish and dessert is called  (a) third course meal  (b) three course meal  (c) meal planning  (d) balanced diet
19. The method of cooking food by direct contact with boiling water is called  (a) stewing  (b) steaming  (c) roasting  (d) boiling
20. The area of home economics that deals with the study of food processing and preservation is  (a) consumer education  (b) housing and interior decoration  (c) family living  (d) food and nutrition 
21. Horizontal fashion lines are suitable for  (a) short and stout figure  (b) huge and muscular figure  (c) tall and slim figure  (d) small and petite figure
22. Iodine is used for testing for the presence of _____ (a) cellulose  (b) sugar  (c) starch  (d) fat
23. _____ helps to regulate the body processes  (a) protein  (b) water  (c) fat  (d) mineral salts
24. A process whereby household refuse is used as manure for agriculture is  (a) fertile  (b) fertilizer  (c) compost making  (d) fertilization
25. The nerves of smell which run from the nose to the brain are called _____  (a) vertical nerve  (b) smelling nerve  (c) olfactory nerve  (d) cartilage
26. The process of preventing harmful bacteria from growing in food is known as _____  (a) food hygiene  (b) food spoilage  (c) food storage (d) food service
27. A line of stitching that joins two or more pieces of cloth is called_____  (a) edge  (b) stitching  (c) seam  (d)  facing
28. _____ is ususally made by folding the edge of a garment to the wrong side twice and sewing it up  (a) hem  (b) edge  (c) sagging  (d) opening 
29. Fibres are general classifies into major groups, mention them;  (a) fabric and cotton  (b) natural fibre and man- made fibre  (c) cellulose- based and cotton  (d) plant fibres and vegetable fibres
30. Substances which aid the removal of dirts from fabric are called laundry _____  (a) agencies  (b) agents  (c) supports  (d) troughs
31. Incorrect threading of sewing machine can lead to constant _____  (a) stitching  (b) breaking of machine  (c) breaking of thread  (d) joining of thread
32. One of the following is not suitable for the skin  (a) toilet soap  (b) moisturizing cream  (c) bleaching cream  (d) cleansing cream
33. Red, yellow and blue are _____ colours  (a) lower  (b) primary  (c) secondary  (d) tertiary
34. To give appearance of height, a short and plum figure is advised to wear  (a) vertical fashion lines  (b) horizontal fashion lines  (c) diagonal fashion lines  (d) drapes and gentiles  flares
35. Which of the following should be removed from clothes before storage?  (a) brooches and pins  (b) collars and cuffs  (c) button and zips  (d) sleeves and collars
36. In clothing construction, _____ is used to close openings firmly  (a) fastenings  (b) buttons  (c) belts  (d) ties
37. One of the following does not belong to the group  (a) herring- bone stitch  (b) stem stitch  (c) chain stitch  (d) hemming stitch

PART B

1. _____ are used to complement or complete our dressing
2. _____, when burnt smells like burning feathers
3. Palm oil is a good source of vitamin _____
4. _____ is used to protect the middle finger when sewing
5. A meal that contains all classes of foods in the right proportion is called _____
6. _____ is the oldest method of food preservation
7. _____ and _____ are examples of materials that are used in producing combs
8. A long time ago, the subject, home economics was known as _____
9. Baking is often done in a _____
10. _____ is a place for keeping important personal belongings  
11. STDs are diseases spread through _____ 
12. Hair grows from a narrow tube in the skin known as _____
13. _____ is responsible for the protection of the eye from foreign objects
14. _____ is responsible for the regulation of  temperature in the body
15. _____ is the part of the tooth projecting just above the gum  
16. The short span of time which marks the beginning of sexual maturation is known as _____
17. A collective term which describes a variety of textile articles used in the home is called _____
18. Types of pleats include _____, _____ and _____ 
19. Acetate rayon belongs to the category of _____
20. Those things which the family desire that are not survival are called _____ needs
21. The body outline or shape of a person is his/ her _____
22. The basic pattern drafted to the exact size of the body is known as _____
23. Lack of proper care of the eye can lead to the need to wear _____
24. Cooking food in hot oil is known as _____ 

Section C

Answer 3 questions from this section

1. In a tabular form, state the food nutrients, their functions  and 4 food sources for each nutrients
2. State 3 causes of food poisoning(b) State 5 guidelines to prevent food poisoning(c) Mention 4 symptoms of consumption of poisonous foods(d) State 3 causes of food spoilage
3. Mention 3 forms by which carbohydrates appear(b) State 4 effects of heat on protein(c) State 2 effects of dry heat on carbohydrates(d) Mention 6 factors that influence meal planning
4. Mention 5 parts of the teeth(b) State 4 ways of caring for the teeth(c) State 4 needs and challenges of adolescents