1ST Term Examination Home Economics Primary 5 First Term Lesson Notes

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LAGOS

1ST TERM EXAMINATION

CLASS: Basic 5
SUBJECT: Home Economics

SECTION A: Objective Questions

1. ______ are energy-giving foods.
   a. Carbohydrates
   b. Vitamins
   c. Fats and oils
2. The person who prepares food is called a ______.
   a. Cooker
   b. Chef
   c. Baker
3. ______ are paid hourly, daily, or weekly.
   a. Salary
   b. Wages
   c. Stipend
4. Wise spending will help us to have ______.
   a. Savings
   b. Greed
   c. Financial problem
5. How many food groups do we have?
   a. 3
   b. 6
   c. 4
6. A wise way to avoid paying too much for a good or service is ______.
   a. Stealing
   b. Price comparison
   c. Pilfering
7. All these people work to earn a living except ______.
   a. Teachers
   b. Prisoners
   c. Medical doctors
8. All these are methods of cooking except ______.
   a. Stewing
   b. Refrigerating
   c. Boiling
9. One of the following is a working garment in the kitchen:
   a. Apron
   b. Suit
   c. Raincoat
10. Another name for dinner is ______.
    a. Breakfast
    b. Supper
    c. Lunch
11. Which of the following is not a source of income?
    a. Salary
    b. Allowance
    c. Borrowed money
12. A good practice for saving money is to ______.
    a. Spend impulsively
    b. Budget carefully
    c. Avoid planning
13. The main purpose of a budget is to ______.
    a. Increase debt
    b. Manage expenses
    c. Avoid savings
14. ______ is a type of food that helps in growth and repair of body tissues.
    a. Carbohydrates
    b. Proteins
    c. Fats
15. Which of these is a healthy eating habit?
    a. Skipping meals
    b. Eating a balanced diet
    c. Eating fast food only
16. ______ is not a function of food.
    a. Providing energy
    b. Enhancing growth
    c. Causing illness
17. The practice of buying large quantities of items to save money is called ______.
    a. Bulk buying
    b. Impulse buying
    c. Retail shopping
18. The main purpose of cooking food is to ______.
    a. Make it tasty
    b. Make it safe to eat
    c. Make it expensive
19. ______ is not a type of meal service.
    a. Buffet
    b. À la carte
    c. Pick and pay
20. The kitchen tool used for mixing ingredients is called a ______.
    a. Pan
    b. Blender
    c. Knife
21. Which food group is primarily used for body repair?
    a. Carbohydrates
    b. Proteins
    c. Vitamins
22. The method of cooking that uses dry heat is ______.
    a. Boiling
    b. Grilling
    c. Steaming
23. ______ is an example of a staple food.
    a. Rice
    b. Chocolate
    c. Soda
24. The main reason for eating a variety of foods is to ______.
    a. Avoid boredom
    b. Meet all nutritional needs
    c. Spend more money
25. The term used to describe a meal served at the table is ______.
    a. Plated service
    b. Buffet
    c. Fast food
26. ______ is an essential part of meal planning.
    a. Ignoring dietary needs
    b. Planning according to nutritional value
    c. Random selection of foods
27. An example of a quick and easy meal service is ______.
    a. Home-cooked meal
    b. Takeaway
    c. Catering
28. The act of buying food and supplies in large quantities to reduce cost is called ______.
    a. Wholesale buying
    b. Bulk buying
    c. Discount shopping
29. The food group that provides vitamins and minerals is ______.
    a. Vegetables
    b. Proteins
    c. Carbohydrates
30. To ensure food safety, one should ______.
    a. Store food properly
    b. Eat food past its expiration date
    c. Avoid washing hands

SECTION B: Theory Questions

1. a. State three sources of income.
   b. Give reasons why we eat food.
2. a. Differentiate between wants and needs.
   b. Mention three advantages of buying in bulk.
3. a. Highlight five good eating habits.
   b. Mention the types of meal services.