SCHOOLS

RD
3 TERM UNIFIED EXAMINATION
2021/2022 ACADEMIC SESSION
SUBJECT: HOME ECONOMICS CLASS: YEAR 8 TIME: 2 HOURS

SECTION A: OBJECTIVE
1. Which of the following factors does not A. Rice
influence food purchase? B. Beans
A. Price C. Palm oil
B. Family needs D. Lettuce
C. Quality of the item E. Yam
D. Length of the item 6. Which of the following is not a rule of
E. food in season food hygiene?
2. …………………….. food can cause food A. Cover cooked food with a good
poison. lid
A. Contaminated B. Preserve leftover food well
B. Hygienic C. Use clean water for cooking
C. Properly cooked D. Do not buy food from persons
D. Steamed infected with communicable
E. Boiled diseases
3. Wash every fruit properly before E. Leave cooked foods open
consuming it to avoid food………………. 7. Factors to consider when buying foods
A. spoilage include the following except…………..
B. digestion A. quality of the food
C. good health B. money available
D. hygiene C. food in season
E. poisoning D. size of the family
4. Keeping preserved food or purchased E. the height of the food
food in safe condition with the use of 8. …………………. buying is the process of
suitable facilities is known as buying foodstuffs in large quantities.
food………………… A. Large
A. storage B. Bulk
B. preservation C. Enough
C. items D. Plenty
D. commodities E. Size
E. keeping

9. The importance of buying quality foods

include the following except…………..
5. Which of the following foods cannot be A. their nutrients content are still
purchased in bulk and stored? intact
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 B. they cause food infection D. Nutritive contents are intact
C. they are not yet attacked by E. It is fresh
food spoilage organism 16. Fruits and vegetables should be
D. they are economical purchased when needed because they
E. they have good appearance are…………………………..
10. Which of the following is not a reason A. food in season
for preserving food? B. semi-perishable food
A. To reduce cost C. non-perishable foods
B. To increase wastage D. perishable foods
C. To prevent spoilage E. dry foods
D. To make the food readily 17. Quality food stuffs are……………..
available A. rotten
E. To extend the shelf life B. dented
11. It is best to buy food in bulk when it C. wholesome
is…………………… D. cracked
A. in season E. swollen
B. out of season 18. When one kind of food is served in the
C. not available family, the meal is known to be……………
D. scarce diet.
E. few A. the same
12. Which of these refers to buying small B. single
quantities of food stuff at a time? C. monocotyledon
A. Piecemeal D. mixed
B. Bulk buying E. monotonous
C. Fast-meal 19. Buying items that are not in your
D. Little buying shopping list is known as…………..buying.
E. Few buying A. impromptu
13. The federal government of Nigeria B. unplanned
made sanitation decree in the year C. pulse
………………….. D. impulse
A. 19 72 E. shop
B. 1984 20. Comparing prices from different shops
C. 1974 before buying an item is known
D. 1982 as..............shopping.
E. 1976 A. window
14. Which of the following is not a food B. market
storage facility? C. door
A. Freezer D. price
B. Silo E. shop
C. Classroom
D. Air tight container
E. Refrigerator 21. Non –perishable foods include the
15. Which of these is not an importance of following except……………
buying food in season? A. canned cereal
A. It is more expensive B. tin tomatoes
B. It is cheaper C. maize grains
C. Readily available D. rice grains

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 E. pork meat E. Roasting
22. What is the common nutrient found in 28. When buying foodstuffs, it is important
liver and beans? to buy…………………
A. Fats A. good quality foodstuffs that are
B. Vitamins fresh and wholesome
C. Carbohydrates B. bad quality foodstuff
D. Proteins C. already spoilt foodstuff
E. Minerals D. unwholesome foodstuff
E. adulterated foodstuff
23. The most popular method of preserving
cassava is……….. 29. Which of the following should be
A. smoking discouraged in the process of taking
B. freezing body measurement?
C. drying A. Adopt a good posture
D. canning B. Record each measurement as
E. smoking soon as it is taken
C. Take your body measurement
24. The main vitamin Paulina gets when she
yourself
eats oranges is………………..
D. Use a tape measure that does
A. Vitamin B
not stretch
B. Vitamin D
E. Wear flat shoes
C. Vitamin E
D. Vitamin C 30. Choice of food selection depends
E. Vitamin A on..........................
A. pool buying
25. Kwashiorkor is a deficiency of ……………
B. colour and label
A. fats and oil
C. advertisement of products
B. protein
D. bulk buying
C. vitamins
E. nutritional knowledge
D. minerals
31. Food safety refers to the process of
E. water
preventing…………………….
26. Which of these minerals prevents A. food borne diseases
rickets in children? B. air borne diseases
A. Calcium C. good delivery
B. Iodine D. rechauffe
C. Iron E. proper food handling
D. Sodium
E. Sulphur

27. In which of the following methods of 32. The transformation of raw ingredients
cooking is water used? by physical or chemical means into food
A. Baking is known as………………………………………
B. Boiling A. food processing
C. Grilling B. food preservation
D. Frying C. food storage
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 D. food mixture E. meat
E. food science
39. .....................is the process of
33. The proportion of whole grain that is separating wastes according to their
utilized to make flour is called…………… types.
A. excretion rate A. Sorting of waste
B. extension rate B. Arrangement of waste
C. extraction rate C. Waste disposal
D. expenditure rate D. Waste burning
E. expedient rate E. Accumulation of waste
34. The process of converting carbohydrate 40. Food that can spoil easily are said to
to alcohol or organic acids is known as be………………….
A. fermentation A. non-perishable
B. preservation B. perishable
C. pasteurization C. bad
D. utilization D. good
E. cookery E. lucrative
35. All the following are examples of 41. Which of these cleaning equipment is a
fermented foods except…………… motor-driven labour saving device?
A. iru A. Brush
B. ogiri B. Carpet sweeper
C. cassava(garri) C. Broom
D. fufu D. Dust pan
E. rice E. Vacuum cleaner
36. The act of keeping food for a longer 42. Which of the following is not a cleaning
period of time before it is consumed is agent?
known as………………………………. A. Solvent
A. food storage B. Bleaches
B. food poisoning C. Local vim
C. food preservation D. Detergent
D. food production E. Carpet sweeper
E. food education
43. A mother is also referred to as a…………
37. Buying good quality foods ………………. A. bread winner
A. reduces wastage B. worker
B. spoils food C. home maker
C. should be discouraged D. care taker
D. is not economical E. house keeper
E. waste money

38. The following are perishable food items 44. Fresh fish is best preserved in
except…………… a/an......................
A. fresh milk A. cupboard
B. beans B. covered tin
C. fish C. deep freezer
D. tomatoes D. ark
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 E. refrigerator thread to replace torn threads is
45. Which method can be used to dispose known as………………….
broken plates? A. darning
A. Making compost B. smocking
B. Burying C. shirring
C. Burning D. patching
D. Feeding animals E. stitching
E. Sewage disposal
49. Which of the following is not a quality of
46. Which of the following can cause family a good refuse bin?
crises? A. It must have a fitting lid/cover
A. Loss of job B. It must have a strong handle
B. Power struggle C. It must be strong and durable
C. Personality differences D. It must be painted blue
D. Situational cause E. It should be washable
E. None of the above
50. The kitchen floor should always be kept
47. ………………are shapes of garment parts, dry to prevent……………….
cut out of paper. A. accident
A. Pattern B. pest
B. Clothes C. visitor
C. Notches D. spillage
D. Drafting E. dirt
E. Tracing
48. The process of mending or repairing a
knitted or woven article by wearing

SECTION B THEORY

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 ANSWER THREE QUESTIONS FROM THIS SECTION.

1. (a) What is food processing? 2mks

(b) List four factors that influence fermentation of foods? 4mks
(c) List two tools and equipment for food preservation. 4mks

2. (a) Briefly explain the following terms:

i. Perishable foodstuff 2mks
ii. Semi – perishable foodstuff 2mks
iii. Non – perishable foodstuff. 2mks
(b) State four hints in storage of perishable foodstuffs. 4mks

3. (a) Enumerate four guidelines to follow when handling foods

to prevent contamination. 4mks.
(b) State three ways or methods of food preservation. 3mks.
(c) State three importance of food storage. 3mks.

4. (a) Outline any two processed foods. 2mks

(b) State three sanitation laws by NAFDAC. 3mks
(c) State five importance of buying quality food stuff. 5mks

5. (a) Write four factors to consider when buying food. 4mks

(b) Highlight four advantages of bulk buying. 4mks
(c) State two disadvantages of bulk buying. 2mks

HOME ECONOMICS YEAR 8 MARKING GUIDE

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 1.D 11.A 21.E 31A 41E
2.A 12.A 22.D 32B 42E
3.E 13.C 23.C 33B 43C
4.A 14.C 24.D 34B 44C
5.D 15.A 25.B 35E 45B
6.E 16.D 26D 36C 46A
7.E 17.C 27B 37B 47A
8.B 18.E 28A 38E 48A
9.B 19.D 29C 39A 49D
10.B 20.A 30E 40E 50A

1a. Food processing is the action of performing a series of mechanical or chemical operations
on food in order to change or preserve it. OR
It can also be defined as the transformation of raw ingredient, by physical or chemical means
into food, or of food into other forms. E.g. Maize grain can be milled into flour. 2mks
1b. Factors that influence fermentation of foods are:
i. The nature and quality of the food.
ii. Changes that occur as a result of the action of enzymes naturally present in the food.
iii. The interaction that occur between the products of these activities and constituents
of the food.
iv. The changes that occur as a result of the action of microbial fermentation.
4mks.
1c. Tools for food preservation are: bottles and cans etc. 4mks
Equipment for food preservation: Refrigerators, freezers, etc 2mrks
2a. Explanation for the following terms:
i. Perishable foods or high moisture foods: these are foods which begin to spoil almost
immediately unless preserved due to its high water content. Examples are: milk,
meat, fish, fruits, vegetables, etc.
2mrks
ii. Semi perishable foods or intermediate moisture foods: these are foods which can
be kept for some time before going bad because the water content is too low.
Examples are: root vegetables and tubers. 2mrks
iii. Non - perishable foods or low moisture foods : these are foods that can be
kept for a reasonably long period without getting spoiled due to their low water
content. 6mks
2b. Four hints in storage of perishable foodstuffs include:
i. Only wholesome foods should be preserved.
ii. Foods to be preserved must be of good quality.
iii. The food must be prepared accordingly.
iv. The food must be washed thoroughly. 4mks
v. Package and preserve foods appropriately and label accordingly.
vi. Ensure that storage facility is clean to prevent contamination.
4mrks

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3a. Four guidelines to be followed when handling food in order to prevent food contamination:
i. Buy food from clean environment or market.
ii. Select fresh vegetables and fruit
iii. All food must be covered with fitting lids especially cooked food.
iv. Use of perishable food on time and avoid prolonged storage of un-perishable ones
especially when there are no facilities for storage e.g. Refrigerator.
4mks.
3b. Three methods of food preservation:
i. Drying or dehydration method.
ii. Application of low temperature treatment
iii. Application of high temperature treatment
iv. Fermentation
v. Canning and bottling
vi. Smoking. etc 3mks
3c. Three importance of proper storage of foods:
i. It prevents loss of food nutrients.
ii. It helps the home maker to save some money.
iii. It prevents food spoilage.
iv. It also saves time and energy 3mks
4a. Processed food are:
- Pasta
- Noodles 2mks
4b. three sanitation laws by NAFDAC: No person shall sell any article of food which:
i. Is unfit for human consumption.
ii. Consists in whole or in part any filthy, disgusting, rotten or diseased substance.
iii. Has in it or upon it any poisonous or harmful substance. 3mks

4c. Importance of buying quality food stuff are:

i. Good quality foodstuffs are fresh and wholesome.
ii. Their nutrients content are still intact.
iii. They keep well in storage.
iv. They are not yet attacked by food spoilage organism.
v. They are economical.
vi. They have good appearance. 5mks

5a. Factors to consider when buying food include:

i. Size of the family
ii. The family food needs
iii. Food preservation and facilities available to the family
iv. Quality of the food
v. Money available
vi. Food in season. 4mks

5b. Advantages of bulk buying are:

i. It is cheaper than buying in small pieces.
ii. It allows for good menu planning.
iii. It protects the housewife from market price fluctuations.

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 iv. It saves time and energy.
v. It is economical and saves money. 4mks

5c. Disadvantages of bulk buying:

i. One kind of food purchased in bulk can become monotonous to the family diet.
ii. It may result in poor management and careless usage of foodstuffs. 2mks

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