PREVOCATIONAL STREAM 2011HOME ECONOMICS (WRITTEN)- YEAR 1

DURATION 1HR45MINS

Name: ________________________________ Class: _________________ Index:_______

SECTION A – Basic Cookery

1. Ring the correct answer. (10)

a).Food is any substance that we can

A. Eat only

B.Drink only

C.Consume

b).A balanced diet consists of --------------- nutrient.

A.All

B. Energy-giving

C.Protective

c). Protein is the nutrient which is classified in the

A. Energy-giving group

B.Protective group

C.Body-Building group

d). The kitchen is a place where food is

A. prepared and cooked

B. sold

C. bought

e).Egg can be prepared as

A. omelette

B. cakes

C.soups

f). Breakfast is the meal eaten in the

A. Morning

B. Evening

C. Afternoon

g) Juice contains

A. Honey

B. Syrup

C. Sugar

h) A soup is a

A. liquid

B. Solid

C. Jel

i) We should wear -------------------- in the kitchen

A. a raincoat

B. a jacket

C. an apron

j) The scarf covers the

A. hair

B. body

C. feet

2. Fill in the blanks with the correct words from the given list. (14)

Equipment Fruits Utensils Orangeade Sweet

Bacteria Tea Lemonade Plants Savoury

Coffee Meat BoilingCold

a) Soups are ___________________________ liquids which are made by

__________________ ingredients such as _________________ and vegetables.

b) Juices are __________________ and flavoured liquids made with

______________. They are refreshing drinks which are served

_________________.

c) Examples of fruit juices are ___________________ and ____________________.

d) Examples of hot beverages are _________________ and __________________.

e) Vegetables are edible parts of ______________.

f) Big kitchen tools are called _________________.

g) Small kitchen tools are called ________________.

h) When food is cooked, _______________ is killed.

3. How many nutrients are there? (2)

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4. Which nutrient supply energy? (2)

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5. Which nutrient is needed in 2-3 litres each day? (2)

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6. Which nutrient prevents constipation? (2)

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7. Label the different parts of an egg with the correct term from the list. (4)

Shell Egg white Egg yolk Chalaza

8. State whether TRUE or FALSE. (5)

a) The meal eaten in the evening is dinner :

b) Eggs are foods obtained from sheep:

c) We should cut our nails daily:

d) To keep the body clean, we must take a bath once a year:

e) Cooking means applying heat to raw foods:

9. Classify the foods into SOLID or LIQUID. (10)

Meat Cheese Juice Lettuce Coffee Milk

Bread Tea Honey Fish

SOLID LIQUID

11. Find the missing letters. (5)

a) KI____CHEN

b) ____INERALS

c) CARBOH____DRATE

d) VITAMI_____.

e) ENER____Y.

12. Classify the following vegetables in the table below: (14)

Cauliflower Potato Cabbage Onion Cucumber Peas Carrot Garlic Watercress Tomato Celery Pumpkin Brocoli Rice

Leaves

Seeds

Tubers

Roots

Bulbs

Fruits

Stems

Flower

SECTION B – Basic Sewing (35 marks)

1. Ring the correct answer. (10)

a) We use a ---------------- to stitch on clothes

A. machine

B. tracing wheel

C. tailor’s chalk

b) Tacking is a -------------- stitch

A.temporary

B.permanent

C. embroidery

c) Apron is worn to --------------- clothes.

A. protect

B. decorate

C. hide

d) We keep sewing tools in a

A. sewing kit

B. bag

C. pencil case

e) We use a ----------------- to protect the middle finger.

A. paper

B. thimble

C. needle

f) An equipment used to transfer pattern marking onto fabric is

A. Scissors

B. Tracing wheel

C. Pins

g) We use ---------------------- to cut fabrics.

A. Knife

B. Scissors

C. Tailor’s chalk

h) Chain stitch is an --------------------stitch

A. embroidery

B. machine

C. sewing

i) To hold fabrics together, ------------------- are used.

A. needles

B. pins

C. Scissors

j) Fabrics are used to make --------------------.

A. clothes

B. watches

C. Bottles

2. State whether True or False. (5)

a) A sewing machine is used to print on clothes:

b) Embroidery stitches makes garment look dull:

c) Tacking is a hand stitch:

d) Buttonhole is a fastening:

e) Doctors wear overalls to protect their clothes:

3. Match: (5)

Scissors Hold pins

Needles Cut fabrics

Pin cushion Attach fabrics

Tape measure Mark on fabrics

Tailor’s chalk Take measurements

4. Find the missing letters in the name of stitches. (5)

H___M___ING STITCH

R___N___ING STITCH

S___EM STITCH

5. Draw (4)

A needle A thimble

6. Fill in the blanks with the correct words from the list. (6)

Fray Grain Selvedge Fastenings Draft Creases

a) The border of the fabric which does not fray is the ________________________.

b) Fabrics get ______________________ when they are crushed or folded.

c) A _____________________ of pattern on paper is called paper pattern.

d) Fabrics __________________ when threads come out.

e) The direction of the weave of the fabric is referred as _______________ line.

f) ___________________ are sewing materials used to attach 2 parts of a

garment.

PREVOCATIONAL STREAM 2011Basic Cookery (Oral)- YEAR 1

10 marks

a) The tool in the diagram is a ________. ( Knife , Grater)

b) We store foods in a ___________________. ( Refrigerator, Oven)

c) __________________ helps us to grow. ( Protein, Vitamins)

d) A dry method of cooking is _______________. ( Boiling, Baking)

e) Bin should be left __________________. (Covered, Uncovered)

f) Use _______ to remove hot dishes from the oven. ( Apron, Gloves)

g) Spoons are kitchen ____________________. ( Utensils , Equipment)

h) TSP stands for _____________________. ( Teaspoon , Tablespoon)

i) Which egg is fresh?___________________________________________________.

j) Which egg is stale?___________________________________________________.

PREVOCATIONAL STREAM 2011Basic Sewing (Oral)- YEAR 1

10 marks

a) This is a _______________. ( Ruler, Tape measure)

b) It is used to take body ______________. ( Weight, Measurements)

c) It should be kept in the ____________. ( Sewing kit, Pencil case)

d) This stitch is Lace-running. ( True , False)

e) It is an embroidery stitch. (True , False)

f) It can be done on glass. ( True , False)

g) The fastening shown in the diagram is Button. ( True , False)

h) Give an example of fastening used in your uniform.

i) Which tool is needed to cut fabric?

j) What do you wear to protect your middle finger while hand stitching?