Basic Design and Technology: Full BECE Pre-Tech and Home Economics Questions
The Basic Education Certificate Examination get closer and closer by the day, how well are you prepared? Test yourself with these sets of questions on Basic Design and Technology Questions with PreTech and Home economic options.
These questions have both the paper two and paper one, which make both set of questions complete. Pretchnical skills come first with home economics comes after.
If your option of study is home economics, scroll down for the questions.
Find All questions below
BECE PRE-TECH AND HOME ECONOMICS: PRE-TECH SKILLS 2
PAPER 2
This paper consists of two sections, section A and B. Answer all questions in section A in the answer sheet provided and answer any two questions in section B on the question paper.
SECTION: A
[20 MARKS]
Answer question 1 (Compulsory)
1.a. State two functions of protein in the body
b. List two ways by which patching can be done.
c. i. Mention any two factors to consider when setting up a business.
ii. Write down all the pairs pf complementary colors from a six-point color wheel.
d. i. State two reasons why goods are stored in packages.
ii. Write two qualities of a good package.
SECTION B PRE-TECH OPTION
[50 MARKS]
Answer two questions only from this section
2. The figure below shows the front elevation and incomplete plan of the cylinder.
Draw the:
i. Front elevation
ii. Complete plan
iii. Surface development of the cylinder.
b. State one use of each of the following tools
i. Hack saw
ii. Rip saw
iii cross cut saw
c. Make a free hand pictorial sketch of the round file.
3. The table below shows cutting tools, their uses and ways of caring for them. Copy and complete the table
b. ii. Sketch and label a firmer chisel.
iii State one use of the tool sketched above.
iv. State two care and maintenance for the tool sketched in bi above.
c. State the three groups of finishes.
d. State one purpose for applying a piece of chalk on the face of a file.
e. Define the following terms:
i. cross filing
ii. draw filing
iii. ripping.
4. a. Describe the procedure for moulding sandcrete blocks.
b. Sketch these types of blocks
i. Hollow block
ii. Corner block
c. i. Distinguish between mass concrete and reinforce concrete.
ii. Explain the following:
a. Mortar
b. Curing.
d. i. Mention three characteristics of mortar.
ii List the types of mortar.
Tool One use each Two ways of caring for the tools
Rip Saw
Hand file
Square file
PRE-TECH SKILLS 1
PAPER 1
Answer All Questions
1. The most suitable support for drawing is
A. Canvas
B. Paper
C. Rubber
D. Wall
2. Graphic designers communicate information that can be
A. Seen and heard
B. Printed and read
C. Seen and read
D. Shown and felt
3. A drawing showing vegetation and buildings is
A. Landscape
B. Imaginative
C. Memory
D. Portative
4. The color code for a live wire is
A. Blue
B. Red
C. Yellow
D. Green
5. The most popular method of preserving cassava is
A. Smoking
B. Freezing
C. Drying
D. Canning
6. The arrangement of shapes in a picture is as
A. Composition
B. Drawing
C. Blending
D. Toning
7. All the following are fat soluble vitamins except vitamins…
A. B and C
B. D and E
C. K and D
D. A and K
8. Shading of tones is best done with
A. 2B pencil
B. 2H pencil
C. HB pencil
D. HH pencil
9. Select a natural cooler from the options below;
A. Blue
B. Orange
C. Red
D. White
10. The best seam for children’s dress is
A. French seam
B. Open seam
C. Overlaid seam
D. Welt seam
11. Missing nails in household furniture occur in
A. Concrete benches
B. Metal tables
C. Plastic cabinets
D. Wooden chairs
12. The main function of carbohydrate in the body is for
A. Growth
B. Energy
C. Repair
D. Maintenance
13. The freezer is used to store
A. Fresh milk and cabbage
B. Kontomire and eggs
C. Fresh fish and meat
D. Lettuce and smoked fish
14. The food item that absorbs the liquid boiling is
A. Rice
B. Fish
C. Yam
D. Meat
15. Fruits are the best cooked by
A. Stewing
B. Poaching
C. Steaming
D. Boiling
16. Select a shading a style from the shading options
A. Glazing
B. Hatching
C. Sketching
D. Viewing plane
17. Which of the following mixtures of colors will not give a tertiary color?
A. Blue and green
B. Blue and violet
C. Red and blue
D. Red and violet
18. The colors black and white are……………….
A. Primary colors
B. Tertiary colors
C. Neutral colors
D. Secondary colors
19. A developed cylinder shows a ……..
A. Circle
B. Sphere
C. Rectangle
D. Square
20. The term vanishing point is associated with ……
A. Oblique
B. Color
C. Perspective
D. Isometric
21. Pinning occurs in ……………….
A. Planning
B. Filing
C. Drilling
D. Boring
22. Emulsion paints contain synthetic resin and pigment suspended in……………..
A. Oil
B. Alcohol
C. Acid
D. Water
23. The bolster is used to cut the ……
A. Wood
B. Plastic
C. Metal
D. Brick
24. Which of these is a type of paint?
A. Oil paint
B. Shellac
C. Wax polish
D. Wax paint
25. The roughness and smoothness of the surfaces of a body is its
A. Shape
B. Texture
C. Contrast
D. Color
26. The methods of drawing objects in pictorial form are
I. Isometric
II. Oblique
III. Orthographic
A. I and II only
B. I, II, and III
C. I and III only
D. III only
27. The cutting tool used to plane concave and convex shapes of woodwork piece is
A. trowel
B. spekeshave
C. bolster
D. rebite plane
28. The emery cloth is mostly used on…………. pieces.
A. Plastic
B. Brick
C. Meta
D. wood.
29. The following are factors to consider when designing except
A. Materials
B. Appearance
C. Nylon
D. Safety
30. Bronze is made up of copper and…………..
A. lead
B. solder
C. iron
D. tin
BECE PRE-TECH AND HOME ECONOMICS: HOME ECONOMICS 2
PAPER 2
ESSAY
This paper consists of two sections, section A and B. Answer all questions in section A in the answer sheet provided and answer any two questions in section B on the question paper.
SECTION: A
CORE SKILLS
[20 MARKS]
Answer question 1 (Compulsory)
1. (a) Your school’s pre-technical skills department has no proper storage facilities for their tools. The tools are mixed up and kept together causing them to be destroyed early.
(i) Write a design brief for the above problem.
(ii) Write two analysis questions on material. [2 marks]
(iii) Write two specifications on ergonomics. [3 marks]
(b) (i) State two reasons for setting a table. [2 marks]
(ii) List three equipment needed for setting a table. [2 marks]
(c) (i) Give two differences between a prism and a pyramid. [2 marks]
(ii) Name two examples of the following solids.
α. prism;
β. pyramid. [4 marks]
(d) (i) Distinguish between packaging and exhibition. [2 marks]
(ii) State two benefits of packing your products. [2 marks]
(e) State two ways of relating well to the customers of your business. [2 marks]
SECTION: B
[50 MARKS]
Answer only TWO questions from this section.
2. (a) (i) Outline five steps to in preparing a fabric before cutting out. [5 marks]
(ii) Outline three ways to take care of linen fabrics. [3 marks]
(b) State three benefits of developing basic skills in cutting out designs without patterns. [3 marks]
(c) (i) What is a Treadle machine? [2 marks]
(ii) State three benefit of using a treadle machine. [3 marks]
(d) (i) Outline five points you will consider when purchasing vegetables. [5 marks]
(ii) Give four benefits of the stewing method of cooking. [4 marks]
3. (a) Outline four guidelines to follow when using the microwaves oven for cooking. [4 marks]
(b) (i) What is frying? [3 marks]
(ii) Give six examples of food that can be fried. [6 marks]
(c) State four advantages of baked foods. [4 marks]
(d) (i) Give four rules to observe in serving meals for invalids and convalescents. [4 marks]
(ii) Give four advantages of pressure cooking. [4 marks]
4. (a) Complete the table below on causes and remedies of missed stitches during machine stitching.
| CAUSES | REMEDY |
| i. Thread on reel is different from that on the bobbin | |
| ii Fabric is pulled as it is being stitched | |
| thread needle again | |
| Needle either bent/blunt, too long or short |
[5 marks]
(b) State three factors to consider when choosing thread for sewing.
[3 marks]
(c) (i) State four qualities of fresh fruits.
[4 marks]
(ii) Give four uses of fruits.
[4 marks]
(d) (i) Outline five points to consider when using the boiling method of cooking food. [5 marks]
(ii) Give four factors to consider when buying aluminium saucepan for your kitchen. [4 marks]
END OF ESSAY TEST__
HOME ECONOMICS 1: OBJECTIVE TEST
Answer All Questions
1. Which of the following foods should be eaten in large quantities?
A. Rice
B. Fufu
C. Meat
D. Carrot.
2. Salting is suitable method of preserving
A. cassava.
B. stews.
C. fish.
D. pepper.
3. When a machine fell seam is worked by hand, it is called
A. run- and fell seam.
B. overlaid seam.
C. flat seam.
D. French seam.
4. Red colours can be extracted naturally from
A. fresh seed of avocado pear
B. fresh seed of avocado pear.
C. fresh bougainvillea flower.
D. milk bush flower.
5. Which of the following projections shows views in two-dimensions?
A. Isometric
B. Orthographic
C. Oblique
D. Perspective
6. Drawing and painting are grouped under
A. landscape
B. still life
C. three- dimensional work.
D. two- dimensional work.
7. Identify the drawing tool from the following items.
A. crayon.
B. paper.
C. palette
D. ruler
8. A sole proprietor
A. shares profit with friends.
B. shares profits with partners.
C. takes decision alone.
D. takes decision with his staff.
9. The following are household furniture except
A. bookshelves.
B. cabinet.
C. chair.
D. television.
10. The shape of a developed open-ended cylinder is a
A. circle.
B. parallelogram.
C. rectangle.
D. rhombus.
11. The plug is fused in order to
A. break when there is excessive current.
B. increase the flow of electric current.
C. increase the flow of electricity.
D. stop the flow of electricity.
12. The traditional form of food preservation in Ghana is
A. bottling and freezing.
B. freezing and drying.
C. drying and salting.
D. salting and bottling.
13. A birthday cake is usually packed in a brown cardboard box
A. to attract customers.
B. for easy transportation.
C. to preserve flavour.
D. to give information.
45 Minutes
14. The basic stitch which starts all crocheted articles is
A. chain
B. cross
C. loop
D. stem
15. The surface development of a milk tin is
A. square in shape
B. triangular in shape
C. rectangular in shape
D. circular in shape.
16. Body measurement is helpful in order to be able to
A. sew garments as fast as possible.
B. sew for babies.
C. make a fitting garment.
D. make every type of garment.
17. Menus can be prevented on the following except
A. cards.
B. dresses.
C. chalkboards.
D. signboards.
18. In which of the following dishes is the rubbing-in method used?
A. Swiss roll.
B. Scones.
C. Ginger bread.
D. Queen’s cake.
19. The third course meal is the
A. main meal.
B. water taken after the main meal.
C. dessert.
D. appetizer.
20. Moist heat causes…… to the human skin.
A. bruises.
B. scalds.
C. cuts.
D. burns
21. The best food for infants and toddlers is
A. skimmed milk.
B. evaporated milk.
C. tom brown.
D. breastmilk.
22. The first stage in the threading of sewing machines is to place the reel of the thread on the
A. balance wheel.
B. spool pin.
C. tension disc.
D. take-up-lever.
23. Accidents may be caused in the kitchen by
A. lack of concentration.
B. good arrangement.
C. clearing working tables.
D. adequate attention.
24. Which of the following kitchen equipment does not use electricity?
A. A sink.
B. A refrigerator.
C. An oven.
D. A rice cooker.
25. Collars are usually found on
A. shirts.
B. Brassieres.
C. skirts.
D. trousers.
26. A piece of cloth is kept beneath the feed-dog in a sewing machine to
A. collect excess oil.
B. keep the needle aways sharp.
C. prevent dirt.
D. ensure accurate stitching.
27. Burning wool has the smell of
A. celery
B. mulberry.
C. burning paper.
D. burning hair.
28. In order to straighten the edges of a fabric before cutting out, you need to
A. trim it.
B. shrink it
C. grain it
D. press it.
29. Conduction is the method of heat transfer involved in
A. microwave cooking.
B. boiling.
C. steaming.
D. grilling.
30. The best garnish for fried fish is
A. oil
B. carrot
C. cucumber
D. lemon.
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