HOME ECONOMICS MOCK EXAM QUESTIONS FOR JSS3

HOME ECONOMICS MOCK EXAM QUESTIONS JSS3 – EDUDELIGHT.COM

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

Section b

38.          _____ are used to complement or complete our dressing

39.          _____, when burnt smells like burning feathers

40.          Palm oil is a good source of vitamin _____

41.          _____ is used to protect the middle finger when sewing

42.          A meal that contains all classes of foods in the right proportion is called _____

43.          _____ is the oldest method of food preservation

44.          _____ and _____ are examples of materials that are used in producing combs

45.          A long time ago, the subject, home economics was known as _____

46.          Baking is often done in a _____

47.          _____ is a place for keeping important personal belongings 

48.          STDs are diseases spread through _____

49.          Hair grows from a narrow tube in the skin known as _____

50.          _____ is responsible for the protection of the eye from foreign objects

51.          _____ is responsible for the regulation of  temperature in the body

52.          _____ is the part of the tooth projecting just above the gum 

53.          The short span of time which marks the beginning of sexual maturation is known as _____

54.          A collective term which describes a variety of textile articles used in the home is called _____

55.          Types of pleats include _____, _____ and _____

56.          Acetate rayon belongs to the category of _____

57.          Those things which the family desire that are not survival are called _____ needs

58.          The body outline or shape of a person is his/ her _____

59.          The basic pattern drafted to the exact size of the body is known as _____

60.          Lack of proper care of the eye can lead to the need to wear _____

61.          Cooking food in hot oil is known as _____

HOME ECONOMICS MOCK EXAM QUESTIONS JSS3 – EDUDELIGHT.COM

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

HOME ECONOMICS MOCK EXAM QUESTIONS JSS3 – EDUDELIGHT.COM