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B.D.T(HOME ECONS)

ANSWERS TO EXERCISE 10 QUESTIONS




27 - 07 - 2020
EXERCISE 10


ANSWERS TO EXERCISE 9 QUESTIONS



20 - 07 - 2020
EXERCISE 9



WEEK 6 - EXERCISE SIX (6)
Week 6 
Exercise 6 
Answer all questions 
Form 2 B.D.T ( home economics)

1. List ten examples of catering tools.

2. State ten examples of sewing tools.

3. State and explain five factors to consider when buying  catering tools and equipment.

4. State three advantages of each of the following sewing machine.
i) treadle sewing machine
ii) hand sewing machine.
iii) electric sewing machine.

5. List and explain six types of accident.

6. What is first aid.

7. Give three importance of first aid.

8. Mention ten items found in a first aid box.

9. State five occasional cleaning of the sewing machine.

10. Identify eight ways of maintaining good health and clean environment.

Week 5
Exercise 5
Form 2 B.D.T (home economics)
1. Explain the term food    commodities.
2. List four technical drawing.
3. List four materials for sewing.
4. State five factors affecting the choice of tools, equipment and materials for sewing.
5. State five causes of accident.
6. List two each of the natural and man-made fibres.
7. Explain the term "safety" .
8. Explain the term balanced diet and portion control.
9. List four portion control equipment and the food they estimate.
10. List and explain five basic methods of cooking.









WEEK 4
EXERCISE 4 
Form 2 B.D.T ( Home economics). 
Provide correct answers for the following questions below.

1. A nutrient found mostly in Sea food .......

2. Scalds should be covered with............

3. Treadle machine is worked by ..............

4. When sewing with a needle the finger is protected from injury by....................

5. Which of the following fabrics has properties similar to cotton...............

6. Clothes for hot weather should be made form .............

7. Linen is obtained from..............

8. Safety in the kitchen means ..............

9. It is advisable to start and finish stitches with ..........

10. When cooking, food should be tasted with a clean...........

11. A well ventilated kitchen prevent ...........

12. ............are substance that are used to remove dirt or stains on metals.

13. ................. controls the length of the stitches.

14. ......... stops or starts the machine during stitching.

15. The immediate treatment given to an injured person before taken to the hospital is............

16. The equipment used for removing nut from Palm nut juice is called................

17. The best tool for spreading food is the ............

18. A line of stitching joining two or more pieces of fabric together is ........... 

19. ............... is used to measure hems evenly and accurately.

20. In  Ghana , the commonest sewing machine used is............


WEEK 2 - EXERCISE 2

 FORM 2

 BDT (HOME ECONOMICS)

1.list three(3) stages of design. 2. State three(3) primary means of gathering information when investigating problem. 3. State three (3) secondary methods of investigating . 4. State two (2) purpose of investigating problem. 5. Give four(4) reasons for taking body measurements of a customer before making up his/her garment. 6. what are the three (3) steps you will take to ensure that an accurate body measurement is taken. 7. List eight (8) body measurements needed for making a school shirt. 8. In five (5) sentences, state the general care of natural fabrics. 9. Define food commodities. 10.state the names given to the flesh of the following animals. Cow Goat Sheep Lamb Deer Pig 11.: what are offal, give two (2) examples. 12.list six(6) examples of food commodities. 13.list five (5) qualities to look for when buying good/ fresh meat. 14. Identify five (5) ways of making meat tender.



WEEK 1 - EXERCISE 1

B.D.T. - HOME ECONOMICS
J.H. 2

1. State one of each of the following sewing equipment.
Sewing equipment
Use
Pressing cloth

Sleeve board

Pressing

Dummy

Full length mirror

2.  In five sentences, describe the general care of the sewing machine.
3. List ten tools and equipment for catering.
4. State one function of each of the following parts of the sewing machine.
i) Balance wheel
ii) Feed dog
iii) Spool pin
iv) Thread take – up lever
5. Describe the types of catering tools and equipment give three example each.
6. What are abrasive?
7. State four factors to consider when buying catering tools and equipment.
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