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B.D.T(HOME ECONS)

WEEK 6 - EXERCISE SIX (6)

Answer all questions
Form 3 B.D.T ( home economics) 

1. Mention four methods of gathering information.

2.  State two methods of sketching a stool.

3. Define table etiquette.

4. Outline the defiency of the following nurient.
i) Vitamin B complex 
ii) iron 
iii) vitamin C 
iv) calcium 
v) vitamin A

5. Give four functions of food.

6. List the three functional food groups.

7. Give three examples each of the following features.
1. Collars
2. Sleeves
3. Pockets

8. Give four uses of sleeves in garment construction.

9. State four points to consider when buying fasteners.

10. List four  causes of accident in the kitchen and explain briefly.



Week 5
Exercise 5
Form 3 B.D.T ( home economics)

Answer all questions
1.  List three ways of neateaning an open seam.
2.  Give three suitable food items needed for treating the following diseases.
     i) kwashiorkor
     ii) scurvy
3. Sketch the following figures
    i) Triangular prism
    ii) square pyramid
4. List two most suitable instrument used for drawing.
5. List three basic flour mixtures
6. Define the following methods of cooking food.
    i) baking
    ii) grilling
    iii) microwave cooking
7. State two advantages and disadvantages of the following cooking methods mention in question 6.
8. What is a menu.
9. List and explain fives types of menu
10. State and explain briefly five factors to consider when planning a menu.
11. Mention two functions of a menu
12. Plan a two lunch  course menu for a school girl using fish.










WEEK 4 - EXERCISE FOUR (4)


WEEK 2 - EXERCISE 2

Form 3 

BDT HOME ECONOMICS 

1.list two main functions of the following.
   (a) protein     (b) sodium     (c) iron      (d) iodine      (e) carbohydrate.

2. State three characteristics of a good plain seam.

3.list four(4) tools used in drawing.

4. State three(3) types of line.

5. State any four(4) Man-made dot.

6. Explain the term free- hand cutting.

7. State five(5) advantages of free hand cutting.

8.Outline four (4) disadvantage of free hand cutting.

9. Give four (4) reasons for taking body measurements.

10. List ten(10) examples of sewing tools.

11. Identify three uses of fastenings and openings.

12. list four (4) factors to consider when choosing fastenings and openings.

13. Give three (3) examples of openings.

14.list ten examples of cotton fabric that can be used for making a shirt.

15. List five (5) processes that can be used to make a shirt.

16. Outline five (5) factors to look out for when buying tinned foods.

17. Identify four (4) signs of food spoilage.

18. List four (4) causes of food spoilage.

19. Mention four (4) materials used for sewing.

20. Explain the term food preservation.


WEEK 1 -EXERCISE 1

BASIC DESIGN AND TECHNOLOGY
HOME ECONOMICS
J.H. 3

(1) List the six (6) food groups in order.
(2) Give two examples each of the six food groups .
(3) List two (2) stitches each under temporary and permanent.
(4) Explain temporary and permanent stitches.
(5) List five examples of element of design
(6) List five examples of principles of design
(7) Ghanaian meaning of principles of design.

Colour
Meaning (symbolism)
Red

Violet

Gold

Yellow


(8) State four (4) importance of body measurement.
(9) Mention four (4) guidelines for taking measurement.
(10) Explain the term meal service and table setting.
(11) State four types of meal service and explain.
(12) List four important of table setting.
(13) Explain the following types of meals.
i. Lunch ii. breakfast iii. snack iv. High tea v. supper
(14) Define the following terms used in the study of meal planning
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