Home Economics Mid-Term Assessment Home Economics Primary 6 First Term Lesson Notes Week 7

Home Economics Primary 6 First Term Lesson Notes Week 7

Subject: Home Economics
Class: Primary 6
Term: First Term
Week: 7
Age: 10 years
Topic: Mid-Term Assessment and Break
Sub-topic: Assessment on Previously Covered Topics
Duration: 40 Minutes

Behavioural Objectives

By the end of the lesson, pupils should be able to:

1. Demonstrate their understanding of previously covered topics through various types of questions.
2. Answer objective questions, short answer questions, true or false questions, and fill-in-the-blank questions effectively.

Keywords

• Assessment: A method to evaluate students’ understanding.
• Objective Questions: Questions with multiple-choice answers.
• Theory Questions: Questions requiring short, descriptive answers.
• True or False Questions: Questions where students determine the correctness of statements.
• Fill-in-the-Blank Questions: Questions where students complete sentences with missing words.

Set Induction

Explain that this week will focus on assessing what they have learned so far. Emphasize the importance of the assessment in understanding their progress.

Entry Behaviour

Pupils should be familiar with the topics covered in previous weeks, including cleaning tools, making detergents, meal planning, and types of stitches.

Learning Resources and Materials

• Question papers for Part A, Part B, Part C, and Part D
• Pencils and erasers
• Answer sheets or exercise books

Building Background/Connection to Prior Knowledge

Remind pupils of the topics covered in previous weeks to help them recall information needed for the assessment.

Embedded Core Skills

• Critical thinking and comprehension
• Accurate recall of information
• Effective written communication

Learning Materials

• Printed assessment papers
• Writing materials

Reference Books

• Lagos State Scheme of Work
• Home Economics Textbook for Primary Schools

Assessment

Part A: Objective Questions (20 Fill-in-the-Blank Questions with Options)

1. A _______ is used to clean floors.
   a) Mop
   b) Brush
   c) Sponge
   d) Cloth
2. To make a _______ seam, you enclose the raw edges within the seam.
   a) Flat-Felled
   b) Overlocked
   c) French
   d) Plain
3. _______ is a common agent used to clean surfaces.
   a) Soap
   b) Vinegar
   c) Baking Powder
   d) All of the Above
4. The _______ meal is typically eaten in the morning.
   a) Lunch
   b) Dinner
   c) Breakfast
   d) Supper
5. The _______ seam is used to prevent fabric edges from fraying.
   a) Plain
   b) French
   c) Overlocked
   d) Flat-Felled
6. A _______ is a tool used to join two pieces of fabric together.
   a) Needle
   b) Scissors
   c) Iron
   d) Ruler
7. _______ is an example of a permanent stitch.
   a) Basting
   b) Running Stitch
   c) Slip Stitch
   d) Tacking
8. The _______ helps in preventing wrong eating habits.
   a) Meal Planning
   b) Detergent
   c) Seam
   d) Tool
9. The _______ meal is usually eaten in the afternoon.
   a) Breakfast
   b) Lunch
   c) Supper
   d) Snack
10. A _______ seam is often used for jeans.
    a) French
    b) Overlocked
    c) Flat-Felled
    d) Plain
11. The process of cleaning a room usually involves _______.
    a) Cooking
    b) Sweeping
    c) Painting
    d) Gardening
12. The _______ meal is usually eaten before bed.
    a) Breakfast
    b) Supper
    c) Lunch
    d) Dinner
13. A _______ seam is used for finishing edges to avoid raw edges.
    a) Plain
    b) Overlocked
    c) French
    d) Flat-Felled
14. _______ is an essential part of healthy eating.
    a) Meal Planning
    b) Detergent
    c) Cleaning
    d) Sewing
15. The _______ type of seam involves folding raw edges inside.
    a) Flat-Felled
    b) Overlocked
    c) French
    d) Plain
16. To prevent fraying, use _______ for fabric edges.
    a) Overlocked Seam
    b) Plain Seam
    c) Basting Stitch
    d) French Seam
17. A _______ is used to clean dishes.
    a) Mop
    b) Sponge
    c) Cloth
    d) Broom
18. _______ is important for creating a balanced diet.
    a) Meal Planning
    b) Cleaning
    c) Sewing
    d) Gardening
19. _______ refers to a strong seam used for heavy fabrics.
    a) French Seam
    b) Overlocked Seam
    c) Flat-Felled Seam
    d) Plain Seam
20. To make detergents, you need _______.
    a) Cleaning Agents
    b) Fabrics
    c) Food Ingredients
    d) Sewing Tools

Part B: Theory Questions (20 Short Answer Questions)

1. What is a seam and why is it important in clothing construction?
2. Describe the process of making a French seam.
3. What are the three major meals of the day and their usual timing?
4. List three tools used for cleaning the home and their functions.
5. Explain the purpose of meal planning for healthy living.
6. What is the effect of incorrect meal planning on health?
7. How do you make an overlocked seam?
8. Define what detergents are and their use.
9. What is the difference between a temporary and a permanent stitch?
10. List and describe two types of stitches used in sewing.
11. Why is it important to clean the classroom regularly?
12. What factors should be considered when planning meals?
13. Describe the steps to make a flat-felled seam.
14. What are the benefits of a balanced diet?
15. How does meal planning contribute to overall health?
16. Name two cleaning agents and their uses.
17. Explain the role of each major meal in daily nutrition.
18. What should be included in a healthy meal plan?
19. How do you demonstrate the correct use of a cleaning tool?
20. Describe the impact of wrong eating habits on the body.

Part C: True or False Questions (20 True or False Questions)

1. A plain seam encloses raw edges within the seam. (True/False)
2. Breakfast is usually eaten in the afternoon. (True/False)
3. The French seam is used to finish edges and prevent fraying. (True/False)
4. Detergents are used for cleaning clothes. (True/False)
5. The three major meals are breakfast, lunch, and dinner. (True/False)
6. An overlocked seam is used to join fabric pieces together. (True/False)
7. Meal planning helps in making sure you eat a balanced diet. (True/False)
8. A flat-felled seam is commonly used in shirts. (True/False)
9. Basting stitch is a type of permanent stitch. (True/False)
10. Cleaning tools include mops, sponges, and cloths. (True/False)
11. French seams are used for decorative purposes only. (True/False)
12. Overlocked seams are used to prevent fabric edges from fraying. (True/False)
13. It is important to clean the home environment to prevent diseases. (True/False)
14. The dinner meal is usually eaten in the morning. (True/False)
15. Meal planning does not affect overall health. (True/False)
16. Seams are used to decorate clothing. (True/False)
17. The primary function of a seam is to join fabric pieces. (True/False)
18. Detergents can be used for both cleaning clothes and dishes. (True/False)
19. A meal plan should include foods from all six classes. (True/False)
20. Cleaning agents are not necessary for effective cleaning. (True/False)

Part D: Fill in the Gaps Questions (20 Fill-in-the-Blank Questions without Options)

1. A _______ is used to join two pieces of fabric in clothing construction.
2. The _______ meal is typically eaten in the morning.
3. _______ is a common cleaning agent used to remove dirt.
4. The _______ seam encloses raw edges to give a neat finish.
5. Meal planning helps in maintaining a _______ diet.
6. A _______ seam is used to prevent fabric edges from fraying.
7. To make a French seam, stitch the fabric with _______ sides together.
8. The process of cleaning a room involves using tools like _______.
9. The _______ meal is usually eaten in the afternoon.
10. To create a flat-felled seam, fold the raw edges _______.
11. A _______ seam is often used in heavy fabrics like jeans.
12. Detergents are used to clean _______.
13. A _______ seam involves placing two pieces of fabric right sides together.
14. The _______ type of seam is used for finishing raw edges.
15. Meal planning includes considering factors like _______ and nutrition.
16. A _______ seam is useful for garments that require durability.
17. _______ is a tool used to remove dust from surfaces.
18. The _______ meal is typically eaten before bedtime.
19. To make an overlocked seam, use a _______ machine.
20. The purpose of meal planning is to ensure a _______ diet.

Evaluate students’ understanding of Home Economics with a comprehensive mid-term assessment including objective questions, theory questions, true or false questions, and fill-in-the-gap exercises.

NAME:                           

CLASS: PRIMARY 6           

SUBJECT: Home Economics

SECTION A   

OBJECTIVES

1. Money received for work done or from the sale of one’s property is called __________ (a) gift         (b) income     (c) interest    (d) egunje
2. __________ are paid hourly, daily, or fortnightly? (a) wages (b) salaries     (c) interest     (d) bribe
3. Which of these is not a source of income. (a) salaries    (b) wages     (c) interest        (d) pilfering
4. Wise spending will help us to have ________ (a) savings    (b) financial (c) problems    (d) greet
5. The best way of spending money is __________ 

    (a) buying things at higher prices         (b) buying things we do not need          (c) planning wisely

6. How many items are there in two dozens? (a) 12 (b) 24         (c) 36         (d) 48
7. Another name for dinner is __________ (a) lunch (b) breakfast       (c) supper     (d) brunch
8. Meal planning simply means _______ (a) planning what we are to eat      (b) eating anything we see (c) eating inadequate meal
9. The most important meal of the day is ________ (a) breakfast            (b) lunch            (c) dinner
10. Another name for guest is __________ (a) stranger    (b) visitor      (c) entertainer        (d) neighbour  
11. We can use _________ to entertain visitor. (a) gun      (b) cane       (c) soft drink        (d) chemical
12. One who receives visitors is a __________ (a) criminal         (b) host     (c) stranger       (d) guests
13. _______ dishes and drinks are the types of foods and drinks served on special occassions,     ceremonies and festivals.    (a) food     (b) special     (c) party     (d) home
14. Meals are otherwise known as _____________________________________________________
15. All these are example of dishes EXCEPT __________(a) Traditional (b) Occasions (c) Continental
16. __________ is the simple act of dishing out food into a plate while just sitting on kitchen chair to     eat the food.        (a) tray service      (b) table service       (c) kitchen service       (d) meal service
17. _____ laying plays an important part in serving of any meal.   (a) chair   (b) bed   (c) table   (d) book
18. It is good manner to give our guests _____ reception when they visit us. (a) cold (b) hot  (c) warm     (d) wet
19. Good _________ habit is the proper way one should behave at the table (a) sleeping     (b) eating     (c) dancing     (d) singing
20. Preservation is the act of keeping food for ultimate use in the future.      (a) cloth            (b) shoes (c) food     (d) books
21. All these are common methods of food preservation EXCEPT _____     (a) Smoking (b) cooking     (c) canning         (d) salting
22. Foods are preserved to prevent _________ when needed.   (a) scarcity (b) plenty (c) spoil (d) waste
23. How many methods of food storage do we have. (a) 5     (b) 2         (c) 1         (d) 3
24. _________ are sudden occurances that happen at home. (a) falling down     (b) road accident     (c) home accident     (d) dancing
25. All these can cause home accident EXCEPT.     (a) banana peel         (b) open fire         (c) water on the floor         (d) dry floor
26. _________ box contains drugs and instruments which are used for immediate treatments which are used for immediate treatment or help     for somebody who has injury. (a) lunch box   (b) cloth box     (c) first aid         (d) school
27. First aid box contain all these EXCEPT (a) cloth (b) bandage       (c) balm     (d) analgesic
28. Bandage is use to do __________
29. Putting food into the freezer is a method of food preservation. True/ False     
30. Wise buying and spending save time, __________________ and _____________________.

THEORY

1a.    Explain the meaning of wise spending

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________

1. List two ways of having income.

    ________________________________________________________________________________    ________________________________________________________________________________

1. Differentiate between wants and needs

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

2a.    List five factors to consider when planning a meal

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

1. List 4 Continental and traditional dishes.

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________

1. Mention five table manner

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

3a.    What is Food Preservation?

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

1. List five causes of accident at home.

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________    ________________________________________________________________________________

1. Mention 4 ways to prevent accidents in the home.

    ________________________________________________________________________________    ________________________________________________________________________________

    ________________________________________________________________________________

    ________________________________________________________________________________