HOME ECONOMICS THIRD TERM EXAMINATION JUNIOR SECONDARY SCHOOLS (JSS 2)

SECTION A – OBJECTIVES

INSTRUCTION – CHOOSE THE CORRECT ANSWER FROM THE OPTIONS A – D. 

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 – THEORY

INSTRUCTION – Answer all the questions in this section. 

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.