SUBJECT: HOME ECONOMICS CLASS: YEAR 8

SECTION A: Objectives A. Rice.

B. Beans.
Instruction: Choose the correct answer by
C. Vegetables.
circling.
D. Sugar.
1. Which one of the following is not a tool for
pattern drafting?
8. All are factors to consider when purchasing
A. Tape measure.
food except.
B. Scissors.
A. the need of the family.
C. Eraser.
B. money available for food.
D. Rope.
C. size of the family.
2. In dress making, one of these prevents
D. the height of the family.
serious mistakes
A. Pattern.
9. Food purchasing is the act of
B. Styles.
A. processing food.
C. Steams.
B. preserving food.
D. Fashion.
C. buying food
3. All are parts of the body to be measured
D. producing food.
except
A. Bust.
10. One of the following is used to protect our
B. Underneath.
garments while cooking in the kitchen.
C. Waist.
A. Pattern.
D. Hip.
B. Apron.
4. One of the following teaches people how to
C. Scarf.
make wise decisions when selecting or
D. Brown paper.
buying goods and services.
A. Consumer education.
11. All are advantages of commercial patterns
B. Home management.
except
C. Wise buying practices.
A. they are easy to use.
D. Good food.
B. They make work faster.
5. One of these is not a reason for food storage
C. it comes with instructions.
A. Save money.
D. it requires series of adjustment.
B. Save time
C. Airtight container.
12. Bulk purchasing is the process of buying in
D. Prevent spoilage.
A. small quantities.
B. hire purchase.
6. Wise buying practices includes all except
C. large quantities.
one
D. bags.
A. Market survey.
B. Shopping list.
13. One kind of food purchased can become
C. Adequate storage facilities.
monotonous to the family diet, this is one of
D. Stored food.
the disadvantages of
A. bulk purchasing.
7. Identify perishable food from the options
B. credit purchasing.
below
 C. medium purchasing. B. change in texture.
D. hire purchasing. C. undesirable color.
D. food enzymes.
14. The methods and techniques used to
transform raw ingredients or agricultural 20. The practice of buying things not
produce into food fit for consumption by planned for is called?
humans or animals is referred to as A. Hire purchase.
A. food purchasing. B. Impulsive buying.
B. food preservation. C. Wise buying.
C. food processing. D. Basic buying.
D. food safety.
21. The following are tools for pattern drafting
15. The preservation of food that involves except
sealing in air tight containers and applying A. table.
heat is known as B. scissors.
A. gelatinization. C. buttons.
B. dextrinization. D. french curve.
C. canning.
D. sterilization.
22. Measurements should be taken over
A. party wears.
16. The following food items are preserved by
B. close fitted garment.
solar sun drying except
A. fresh tomatoes. C. loose fitted garment.
B. rice. D. outdoor garment.
C. beans.
D. maize. 23. Which one of the following are
measurements around the width of the body?
17. Low temperature in food preservation A. bust, hips, waist.
simply means B. sleeve length, waistline, waist back.
A. Normal. C. across back, neckline, hips.
B. Freezing. D. shoulder to waist line, sleeve length.
C. Mild.
D. Warm. 24. Gauges are used for ?
A. pattern drafting.
18. Pasteurization and canning are methods of B. commercial pattern.
food preservation that requires C. drafted pattern
A. Cold temperature. D. body measurement
B. Warm temperature
25. Daniella is learning how to make dresses,
C. High temperature.
what should you recommend for her in order
D. Mild temperature.
to avoid serious mistakes in garment
19. Food spoilage is caused by making?
A. unpleasant odor. A. Tape measure.
 B. Needle and thread. C. Hips measurement.
C. Pattern. D. Arm measurement.
D. A pair of scissors.
32. The following are body measurement for a
26. The basic or foundation patterns often blouse except
drafted are A. Across back.
A. length of trousers and skirt. B. Neckline.
B. length of skirt and arm length.
C. Bust.
C. bodice, arm length and hips.
D. bodice, skirt and sleeve. D. Crotch depth.

27. The following measurements are required 33. Why do you need a friend to take your body
for drafting basic skirt block except measurement?
A. Hip. A. To be happy.
B. Waist. B. For the fun of it.
C. Arm hole. C. To get accurate measurement.
D. Length. D. To get fitted garment.

28. Shoulder to waist line is the measurement 34. The main reason for allowances in a
for garment is
A. Trousers. A. For ease and comfort.
B. Blouse or shirt. B. For perfect garment.
C. Skirts and trousers. C. To achieve a beautiful dress.
D. Skirts only. D. To look good and smart.

29. The pattern that is made to fit a particular 35. In taking body measurement one should go
person is for a tape measure that
A. is very long.
A. Commercial pattern.
B. is rough at the edges.
B. Drafted pattern.
C. is beautiful and smooth.
C. Personal pattern.
D. does not stretch.
D. Fitted pattern.

36. Body measurement from the waist to the

30. Various parts of garment like sleeve, cuff,
crotch is for
collars, yoke, pockets are used to create A. skirt.
A. Bags and ties.
B. blouse.
B. Baby toys.
C. Trousers.
C. Designs.
D. Fashion. D. Shirt.

31. A narrow ribbon / string is a tool for ?
A. Taking waist measurement.
B. Bust measurement.
37. Choose the option that is NOT a tool for
body measurements
A. A fibre tape measure.
 B. Metric stick. SECTION B: SUBJECTIVE
C. Gauges. INSTRUCTION: Answer all the questions.
D. French curve.

38. In markings, long black arrow means

A. Pleats.
B. Matching edges.
C. Place on fold.
D. Place to straight grain of fabric.

39. In taking body measurement it is ideal to

take proper position to prevent
A. front bodice.
B. error in measurement.
C. conflict in patterns.
D. ease in dress making.

40. Bust measurement is taken for females while

A .Hips is taken for boys. 1. Label 10 body parts to be measured (10
B. Crotch is taken for girls.
C. Chest is taken for males. marks)
D. Arm hole is taken for ladies.
2. With a sharp pencil make a sketch of a

basic bodice block and skirt pattern

(10marks)
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1(b). List and explain five tools and equipment

required for body measurements.(5marks).

3. (a) Describe the procedures for processing _______________________________________

fresh tomatoes into tomato paste. (5marks).
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3(b). Define food processing and outline _______________________________________
three reasons for processing food (5 marks).
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SECTION C: THEORY _______________________________________

INSTRUCTION: Answer any four (4) _____________________________________

questions
2(a). State five guidelines for taking body
1. (a) List five equipment/tools required measurement. (5 marks)
for pattern drafting and explain their uses.
(5marks) _______________________________________
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2(b). Define pattern drafting. (2 marks)

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3(b). State (list and briefly explain) five factors
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to consider when buying foods. (5marks)
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2(c) Explain two types of pattern? (3marks) _______________________________________

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3(c) State three wise buying practices ( 3
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marks).
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3(a) Define the term ‘food purchasing’ (2
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marks)
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4(a). Mention four uses of pattern drafting 5(b) Elucidate five importance of buying good
(4marks)
quality foodstuffs ( 5 marks)
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(b). Discuss three advantages and three _______________________________________
disadvantages of commercial pattern (6marks).
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5. Discuss the five preservation methods.

(5 marks)

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