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Home Economics Exam Questions and Answers for JSS1 second term

Home Economics Exam Questions and Answers for JSS1 second term

Home Economics Exam Questions and Answers for JSS1 second term


Here are some objective questions for Home Economics for JSS1 second term, along with options and answers:

Which of the following is a staple food in Nigeria?

a) Rice
b) Pasta
c) Bread
d) Pizza

Answer: a) Rice

What is the primary function of proteins in the body?

a) Providing energy
b) Building and repairing tissues
c) Regulating body temperature
d) Enhancing brain function

Answer: b) Building and repairing tissues

Which of the following is NOT a method of food preservation?

a) Canning
b) Freezing
c) Baking
d) Drying

Answer: c) Baking

Which of the following nutrients provides the most energy per gram?

a) Proteins
b) Carbohydrates
c) Vitamins
d) Minerals

Answer: b) Carbohydrates

What is the recommended daily intake of water for an average adult?

a) 1 liter
b) 2 liters
c) 3 liters
d) 4 liters

Answer: b) 2 liters

Which of the following is a good source of vitamin C?

a) Oranges
b) Eggs
c) Milk
d) Fish

Answer: a) Oranges

What is the correct order of the food pyramid, starting from the base?

a) Fruits and vegetables, grains, proteins, fats and oils
b) Grains, proteins, fruits and vegetables, fats and oils
c) Fats and oils, proteins, fruits and vegetables, grains
d) Proteins, fruits and vegetables, grains, fats and oils

Answer: a) Fruits and vegetables, grains, proteins, fats and oils

Which of the following is NOT a safety precaution when using electrical appliances in the kitchen?

a) Keeping cords away from hot surfaces
b) Using wet hands while operating appliances
c) Unplugging appliances when not in use
d) Keeping appliances away from water sources

Answer: b) Using wet hands while operating appliances

What is the recommended temperature for storing perishable foods in the refrigerator?

a) Below 0°C
b) 0-4°C
c) 5-10°C
d) Above 10°C

Answer: b) 0-4°C

What is the purpose of a fire extinguisher in the kitchen?

a) To put out fires caused by electrical appliances
b) To extinguish oil and grease fires
c) To control small fires before they spread
d) To prevent kitchen accidents

Answer: c) To control small fires before they spread

Which of the following is a proper hand-washing technique before handling food?

a) Washing hands quickly with water only
b) Using soap and water, and scrubbing hands for at least 20 seconds
c) Using hand sanitizer without water
d) Wiping hands on a towel without washing

Answer: b) Using soap and water, and scrubbing hands for at least 20 seconds

Which of the following is an example of a non-renewable resource?

a) Solar energy
b) Wind energy
c) Natural gas
d) Geothermal energy

Answer: c) Natural gas

Which of the following is NOT a method of food preparation?

a) Boiling
b) Grilling
c) Sweating
d) Knitting

Answer: d) Knitting

What is the primary purpose of a pressure cooker?

a) To cook food quickly using high pressure and steam
b) To store leftover food
c) To cool down food rapidly
d) To drain excess water from cooked food

Answer: a) To cook food quickly using high pressure and steam

Which of the following is an example of a kitchen utensil?

a) Toaster
b) Refrigerator
c) Cutting board
d) Dishwasher

Answer: c) Cutting board

What is the purpose of preheating an oven before baking?

a) To make the oven clean
b) To save electricity
c) To remove any odors from the oven
d) To ensure even cooking and baking

Answer: d) To ensure even cooking and baking

Which of the following is a method of food presentation?

a) Garnishing
b) Storing
c) Cleaning
d) Chopping

Answer: a) Garnishing

What is the main purpose of menu planning?

a) To ensure a balanced and nutritious diet
b) To reduce food waste
c) To save time and money
d) To improve cooking skills

Answer: a) To ensure a balanced and nutritious diet

Which of the following is a characteristic of a healthy meal?

a) High in saturated fats and sugars
b) Low in fiber and vitamins
c) Balanced with a variety of nutrients
d) High in processed and fast foods

Answer: c) Balanced with a variety of nutrients

What is the purpose of food labeling?

a) To provide information about the manufacturer's profits
b) To inform consumers about the price of the product
c) To provide information about the nutritional content and ingredients
d) To advertise the product

Answer: c) To provide information about the nutritional content and ingredients

THEORY


1. What is Theory of Comparative Advantage?

This theory suggests that countries should specialize in producing goods and services in which they have a lower opportunity cost compared to other countries. It explores the concept of trade and how countries can benefit from exchanging goods and services based on their relative efficiencies.

2. Explain Theory of Consumer Behavior


This theory examines how individuals make decisions regarding their consumption and spending patterns. It explores factors such as income, preferences, prices, and the concept of utility to understand how consumers allocate their resources to maximize satisfaction or well-being.

3. Explain Theory of Homeostasis:

 This theory relates to the concept of balance and stability in a household. It suggests that individuals and families strive to maintain a state of equilibrium in their physical, emotional, and social well-being. It explores how various factors, such as family dynamics, economic resources, and external influences, impact the overall stability of a home.

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