Third Term Examination Home Economics JSS 2 (Basic 8) – Exam Questions
HOME ECONOMICS
THIRD TERM EXAMINATION
JUNIOR SECONDARY SCHOOLS (JSS 2)
SECTION A
Answer all questions.
1. ______________ are chemical substances in the food we eat.
(a) Food nutrients
(b) Food class
(c) Energy
(d) Food cases
2. We have ______________ solid classes of food.
(a) seven
(b) six
(c) twelve
(d) ten
3. ______________ helps in building new tissues.
(a) Protein
(b) Carbohydrates
(c) Vitamins
(d) Fats and oil
4. Good hygiene helps in protecting our selves from ______________ and ______________.
(a) illness and uncleanliness
(b) ups and downs
(c) sleeping and fatigue
(d) eating and jumping
5. The part of the body where hair grows are called ______________.
(a) public places
(b) private nation
(c) pubic region
(d) public gathering
6. The functional area of the house where food preparation takes place is ______________.
(a) dining
(b) sitting room
(c) bedroom
(d) kitchen
7. Which of these do not belong to the group?
(a) Spoon
(b) Plate
(c) Bed
(d) Cooker
8. We have ______________ types of kitchen.
(a) ten
(b) three
(c) four
(d) two
9. Side cupboard is a piece of furniture commonly found in the ______________.
(a) passage
(b) toilet
(c) sitting room
(d) kitchen
10. The process of buying food in large quantities is called ______________.
(a) hire purchasing
(b) wise purchasing
(c) bulk purchasing
(d) good purchasing
11. Foods that can easily get spoilt are said to be ______________.
(a) non-perishable
(b) perishable
(c) bad
(d) hard
12. Which of the following food is perishable?
(a) Rice
(b) Beans
(c) Maize
(d) None of the above
13. ______________ can destroy maize or beans in storage.
(a) Cold
(b) Heat
(c) Weevils
(d) Sun
14. Seam finishes prevent the raw edge from ______________.
(a) wearing
(b) tearing
(c) fraying
(d) sagging
15. A line of stitching that joins two or more pieces of edge together is ______________.
(a) edge
(b) seam
(c) stitches
(d) edges
16. ______________ can be prevented by storing food stuff under good conditions.
17. Raw meats are stored in the ______________.
18. The process of keeping food is ______________.
19. ______________ and ______________ are types of kitchen.
20. ______________ Is usually made by folding the edge of a garment to the wrong side twice and sewing it up.
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SECTION B
Answer all questions.
QUESTION 1
A. Define food.
B. In a tabular form, list three classes of food, its functions, sources and deficiency diseases.
QUESTION 2
A. What is good hygiene?
B. Mention five good hygiene preparations.
QUESTION 3
A. With comprehensive points, define the term ‘kitchen’.
B. List five common kitchen equipment.
C. How can we care for our kitchen? List two points.
QUESTION 4
A. What is food preservation and food storage?
B. Enumerate four factors to consider when buying food.
C. List four preservation methods and where it can be stored.