Prevocational Studies - Primary 6 - Exams
Exams
Exams
1ST TERM EXAMINATION QUESTIONS
TIME ALLOWED: 1HR 30 MINUTES
CLASS: PRIMARY 6 SUBJECT: PREVOCATIONAL STUDIES
SECTION A: MULTIPLE CHOICE QUESTIONS
Choose the appropriate option to answer the following questions
1.) All of these are reasons why we should take care of ourselves and surroundings except
a.) We'll be more productive.
b.) To prevent dirts and germs
c.) It'll save money.
d.) We'll feel sick
2.) One of these is not a tool used in the cleaning of the house
a.) biros b. brooms c. water d. bucket
3.) What is the first step in the cleaning of the house?
a.) Assemble all the tools to be used
b.) Open the windows for homes and classrooms
c.) dust the furniture and shelves
d.) sweep the floor
4.) __________ is the process of treating and handling crop to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms.
a.) soil fertility b. incineration c. composting d. crop preservation
5.) We preserve foods for out of __________ use
a.) space b. force c. mood d. season
6.) ___________ prevents food spoilage
a.) soil fertility b. incineration c. composting d. crop preservation
7.) One of these is not an important of crop preservation
a.) Preservation helps to prevent food spoilage.
b.) Preservation makes foods to last or stay for a long period of time.
c.) Preservation of food helps to convert food to a form that is most convenient for transportation and marketing.
d.) Preservation makes it hard for farmers to have seeds for the next season
8.) The process by which water is removed from farm products to a
reasonable level to avoid spoilage is called
a.) fermentation b. drying c. composting d. sanitary landfill
9.) Salting is a method that can be used to preserve _______
a.) oranges b. vegetables c. fish/meat d. beans
10.) _________ is roasted by stirring in hot sand in a flat bottom frying pot
over hot flame
a.) garri b. peanut c. apples d. pepper
11.) __________ involves the use of microorganisms and enzymes for the production of foods with distinct quality attributes that are quite different from the original agricultural raw material
a.) fermentation b. dehydration c. roasting d. refrigeration
12.) The process that requires canning equipment and the ability to use a heat source is called
a.) fermentation b. dehydration c. roasting d. refrigeration
13.) _________ is a chemical substance, usually in the form of a powder or liquid, which is used for washing things such as clothes or dishes
a.) detergents b. hydrogen peroxide c. vinegar d. baking soda
14.) For fragrance in detergents, add ________
a.) fatty oils b. groundnut oil c. coconut oils d. essential oils
15.) All of these are factors that may hinder preservation of crops except
a.) Temperature b. Moisture c. Oxygen d. collagen
16.) ________ is the simple act of planning and writing down any of your meals for the week ahead of time
a.) blanching b. meal planning c. hormones d. food preparation
17.) All of these are factors that affect meal planning except
a.) Nutritional needs of the family members
b.) Financial capability of the family
c.) Educational level of the members of the family
d.) Food and fruit seasons
18.) All of these are reasons why we should eat healthily except
a.) It helps you to live longer.
b.) Keeps skin, teeth, and eyes healthy.
c.) It Supports muscles.
d.) all of the above
19.) Another name for cereals is ________
a.) spices b. tubers c. grains d. rubber
20.) One of these is not an example of a tuber
a.) barley b. wheat c. sweet potatoes d. latex
21.) _________ is the meal eaten in the morning
a.) breakfast b. lunch c. supper d. dinner
22.) Cereals can be preserved through the following except
a.) Boiling b. drying c. cooling d. blanching
23.) _________ is the meal eaten in the afternoon
a.) breakfast b. lunch c. supper d. dinner
24.) All of these are examples of tubers except
a.) cassava b. yams c. sweet potatoes d. maize
25.) __________ is not an example of berries
a.) apples b. kiwi fruit c. passion fruit d. apricots
26.) The movement of a threaded needle in sewing or in closing a wound is called
a.) seams b. embroidery c. stitches d. crocheting
27.) __________ is an example of a temporary stitch
a.) overhand stitch b. overcast stitch c. Cross stitches d. uneven tacking
28.) All of these are examples of oil crops except
a.) peanuts b. sunflower seed c. canola d. nectarines
29.) All of these are general uses of stitches are
a.) for repairing holes in clothes.
b.) It can be used as a decorative element
c.) Stitches are useful when you need to make a ruche, ruffled and gathered detail
d.) all of the above
30.) ________ is not an example of a cruciferous vegetable
a.) zucchini b. cauliflower c. broccoli d. cabbage
SECTION B-ESSAY QUESTIONS
In this section, answer any three questions of your choice
1a.) Mention five methods of preserving vegetables
b.) Define seam
c.) State three types of seams
2a.) Discuss three general uses of stitches
b.) Give two examples each of
i.) Temporary stitches
ii.) Permanent stitches
c.) Explain the meaning of stitches
3a.) State four examples of oil crops
b.) State four examples of fruits
c.) Outline two methods of preserving tubers
4a.) Suggest two meal ideas for
i.) Breakfast
ii.) Lunch
iii.) supper
b.) Give two examples of tubers
5a.) Discuss five effects of wrong meal planning and bad eating habits
b.) State two methods of preserving tubers
c.) Give three examples of cereals and grains
6a.) Define meal planning
b.) State five factors that affect meal planning
c.) What are three solutions to the factors that hinder preservation of crops?