Home Economics Revision Quiz On Cookery, Laundry, Entertainment …

Home Economics Revision Quiz

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HOME ECONOMICS

1. Home Economics is a subject made up of different subject areas such as_______ cookery, laundry, needlework, housecraft, and mothercraft.

COOKERY

2. Food is cooked in the_____ kitchen
3. The kitchen is also called the ______ domestic workshop.
4. Essential kitchen equipment includes ____

• vegetable knife,
• chopping board,
• kettle for boiling water,
• nutmeg grating cutter sieve for liquids,
• cooking pots,
• pastry board,
• knife,
• perforated spoon,
• sieve for flour,
• flours dredger,
• soup saddler,
• fish slicer
• mortar and pestle
• meat mince,
• palette knife
• the cone-shaped mud fireplace
• kerosene tin cooker,
• gas cooker,
• stove,
• rolling pin,
• The kinds of cooking places include:
• The hearth,
• iron tripod,

5. A mixture of well-beaten flour and liquid is called ____ dough
6. Putting food in the oven to get top brown and attractive color is called _______browning.
7. The mixture of yeast and sugar in bread making is called ______ creaming.
8. Onions, tomatoes, crayfish, pepper, and spices are called _____ingredients.

9. Cooking food with egg or water and sugar to give it a shining and attractive look is known as ______
10. A method of cooking freshly broken unbeaten eggs in boiling water is ______
11. Cooking food below the cooking point so that bubbles do not come up frequently is to _______ simmer.
12. Food can be cooked in two main ways namely____ by moist heat and by dry heat.
13. We boil, steam, fry, and stew by ______ moist heat
14. By dry heat, we _______ roast, grill, and bake.
15. A method by which food is cooked in boiling water is ______
16. Cooking food in hot oil is _______
17. Some four methods of frying include ______

• dry frying,
• deep frying,
• shallow frying, and
• wet French frying.

18. Good food in very little liquid in a covered pot with gentle heating is _______
19. Cooking food with steam from boiling water is called __________ steaming. E.g., Koki, puddings
20. Cooking food in an open fire is called ____roasting. (corn, plantains)
21. Cooking over, under, or in front of an open fire is ___grilling g. (fish, and meat)
22. Cooking food in dry heat in an enclosed place is _____
23. Food is cooked to make it _____ taste good, digest easily, kill germs and preserve.
24. When planning a meal, the following 5 points should be considered

• The number of people,
• Their ages and sexes,
• Occupation and
• The amount of money available.
• health condition.

25. The times of meal are _____breakfast, lunch, and supper

Home Economics Revision Quiz

ENTERTAINMENT

26. There are two types of entertainment namely______
27. A well-organized party called ___ formal entertainment.
28. When people just gather on their own called ____ informal entertainment.
29. Formal parties include _______

• wedding feast
• send off parties
• VIP parties
• receptions
• birthday
• baptism and
• tribal meetings

28. Informal parties include:
29. football matches
30. dancing places
31. film shows, accidents
32. deaths celebrations or funerals
33. Food helps us in the following 4 ways______
34. It makes us grow
35. Gives us energy
36. Protect our bodies from diseases and
37. Repair our broken tissues

Home Economics Revision Quiz

FOOD FACTORS AND THEIR FOODSTUFFS

30. Proteins can be got from______
31. meat,
32. fish,
33. eggs,
34. milk,
35. beans, and
36. groundnuts
37. Carbohydrates can be gotten from ______
38. cassava,
39. yams,
40. maize,
41. sugar,
42. honey, and
43. sugar cane
44. Minerals are obtained from _____ sodium, potassium, calcium, and iron.
45. Vitamins A B C D and E are found in ____ food
46. Water is found in all foods, especially _____
47. The two forms of yeast are _____ dry yeast and wet yeast.
48. Extreme heat kills _____ yeast
49. Extreme cold makes yeast inactive but ______ alive
50. The five types of yeast include _______

• dried yeast,
• compressed yeast,
• brevets yeast,
• palm wine yeast,
• over ripe bananas also act as yeast.

TEST FOR FRESH YEAST

• It should be firm and crumbles easily
• It should smell fresh
• It should be fawn (light yellowish brown)
• It should become liquid if creamed with sugar.

51. The stages in bread making are ____

• creaming,
• setting the sponge
• mixing the dough,
• kneading
• rising,
• shaping,
• proving and
• baking

52. Yeast is called a raising agent because it is mainly used to raise _________ bread dough.
53. Things needed when baking are ______
54. flour,
55. sugar,
56. fat,
57. fruits,
58. eggs, and
60. Seven kinds of cakes include

• rock buns,
• ginger cakes,
• queens’ cakes
• sponges,
• rice fruit cakes,
• fairy cakes.
• Ice cream cake

55. The four methods of making cake are ____
56. creaming,
57. whisking,
58. rubbing, and
60. Types of pastries include

• jam tart Cornish pasty,
• shortcrust pastry,
• bake well tart,
• custard tart.

57. Vegetables eaten raw give us____ vitamin c and water.
58. Five kinds of salads include ______

• green salads,
• fresh salads,
• cold cooked,
• vegetable salads,
• fruit salads

59. The method of cooking eggs is ______
60. boiling,
61. frying,
62. poaching,
63. scrambling, and
64. Five uses of eggs are _______

• growing children
• for glazing pastry,
• for coating foods,
• for frying
• for garnishing.

61. Custards are made with _____ fresh eggs.
62. Four kinds of custards include _____
63. baked,
64. boiled,
65. steamed, and
66. caramel custards.
67. ______ is a light mixture made with fresh eggs. Soufflé
68. Four kinds of custards include _____ baked vanilla, baked chocolate, orange soufflé, and steamed fish soufflé.
69. Food for invalids and convalescents includes______

• pap from corn,
• rice,
• scramble egg,
• plain soups,
• steamed fish,
• corn flour moulds
• custards and
• milk jelly.

66. Six Points to note when buying fish are________

• The eyes should be bright.
• The scales should be shining, many, and hard.
• The tail should be straight.
• The gills should be bright red.
• There should be no odor.
• The fish should not be soft.

 

Home Economics Revision Quiz

SETTING THE TABLE

67. Knives should be placed to the _____ of the plated with their edges pointing to the plates. right
68. Forks should be placed to the left of the _____
69. Glasses are placed slightly____ and to the right of the tips of the knives. Above
70. Spoons are kept to the right of the knives with ___bowls up.
71. ______ should be placed at the right on the line below the plates. Hot beverages
72. Bread and butter plates should be placed ____ above the forks and to the left.

Home Economics Revision Quiz

LAUNDRY

73. Laundry is the washing and finishing of _____ dirty garments.

STAGES OF LAUNDRY

     Stage                             Material used

74. Collection                   Laundry bags, basins
75. Sorting                       A clean place
76. Mending                    Needles, thread, buttons
77. Steeping                    Basin, water, soap
78. Washing                    Basin, water, soap
79. Rinsing                     cold clean water
80. Bleaching                 stain removers
81. Drying                       lines, pegs, hangers
82. Bluing and starching        Blue, starch, boiling water
83. Damping                  cold water, brush, cloth
84. Ironing                     Blankets, sheets, tables, iron
85. Folding                    No equipment
86. Storing                    Box, basket, wardrobe
87. Perishable laundry equipment that gets finished when used includes___
88. water,
89. soap,
90. charcoal,
91. starch,
92. blue, and
93. stain removers.
94. Non-perishable laundry equipment that lasts for some time includes____
95. basin,
96. buckets,
97. pegs,
98. hangers,
99. dry line,
100. blankets,
101. irons, and

POINT TO NOTE WHEN WASHING CLOTHS

76. Some colored materials can easily lose their ____ when washed. dye
77. If the dye is a loose one, prepare the water for washing e.g., add ______

COMMON TYPES OF IRONS: They include ________

1. pressure or steam irons,
2. gas irons
3. petrol irons,
4. flat irons
5. Charcoal iron,
6. electric irons,

STAINS

78. Stains are any foreign colors on a dress that may be ___ fresh or dried.
79. Stains are classified under ____
80. Vegetable stains,
81. animal, stains
82. minerals stains, and
83. Grease stains.
84. Vegetable stains include ______
85. Tea stain,
86. Coffee stain,
87. Cocoa stain,
88. Fruit stain,
89. Grass stain.
90. Animal stains include ______
91. Blood stain,
92. Urine stain,
93. Egg stain,
94. Perspiration stain.
95. Greece stains are ________
96. Paint stain,
97. Petrol stain,
98. Oils stain,
99. Tar stain.
100. Mineral stains include ______
101. iron rust,
102. medicine stain,
103. ink stain.
104. Fresh stains are removed by___ Using the specific stain agents used for each known stain.
105. Bleaches are also used to remove ___

BLEACHING AGENTS

86. Bleaching agents include: ______ sodium hypochlorite and sunlight
87. Sunlight is a natural ______ bleaching agent.
88. Greece solvents include_______ petrol, carbon, benzene, etc.
89. Some 8 stain-removing agents include______

• chloride of lime,
• carbon,
• vinegar,
• paraffin,
• turpentine,
• tetrachloride,
• ethyl alcohol,
• methylated spirit.

SOME MATERIALS AND THEIR CHARACTERISTICS

90. Wool: it is a conductor of heat. It retains_______ heat in the body.
91. Cotton: it is a good conductor of heat. It is good in ______ warm weather.
92. Silk: it is the strongest thread. It is warm and absorbent. It is ____ easy to handle.
93. Linen: it is a good conductor of heat and cold to wear. The fibers come from_____ natural resources.
94. Rayon: it is heavy, slippery, and cool the thread is very weak when _____ wet and dries up very quickly.

NEEDLY WORK

95. 9 tools or requirements for needlework are_______

• sewing machine,
• chalk or crayons,
• sewing sac.
• needles,
• tape,
• measure,
• pins,
• scissors,
• thimbles,

THE SEWING MACHINES

There are three types of sewing machines namely _____

• the hand machine,
• the foot machine and
• electronic machine.

SEAMS

1. Types of seams include:
2. Needlework seams e.g., _____ run and fill seams.
3. Dressmaking seams g., ________

• simple seams,
• outside stitched seams,
• edge-stitched seams and
• French seams.

1. __________are used for shirt seams, shoulder seams. Simple seams
2. Outside stitched seams are used for _____ many purposes
3. Run and fill seams are used for _______ under wears Stitches
4. There are two types of stitches namely
5. Smoking stitches: examples are_____
6. stem stitching.
7. back stitch,
8. fly stitch,
9. honeycombing,
10. cable stitching,
11. hemstitch flat stitch,
12. stem stitch,
13. straight stitch,
14. feather stitch,
15. double back stitch,
16. French knots,
17. needle weaving and c
18. oral stitch.
19. feather stitching,
20. French stitching,
21. van dyke stem stitching,
22. van dyke cable stitching,
23. sahn stitching,

Embroidery stitches: example include_______ Hems

1. Eight types of hems include________

• face hem,
• taped hem,
• narrow hem,
• shell hem,
• wide hem,
• bound hem,
• face hem, and
• slip stitched hem.

7. Hems are important because_________

• They enable the hem to hang well
• They make the dress look active
• They are decorations on baby wears
• They give a well-finished work

Fastenings

8. 7 types of fastening include_________

• zips,
• buttons and buttonholes,
• Press buttons,
• button loops,
• hook and eye,
• Valero hooks and
• bars

Paper Patterns

9. Paper patterns are cut-out papers with correct measurements used as guides in _______ dressmaking
10. Paper patterns include_____ broom paper patterns
11. When making the choice of materials you should______

• Know the type of dress required e.g., ______ nightwear, daywear, or sportswear.
• Choose the material that suits the _____ type of dress.
• Decide on the design considering the material and ____ the style
• Consider the wear, type, coloring build and ______

Disposal of fullness on garments

12. Fullness in garments can be disposed of in several ways. Namely

• By gathering,
• slurring,
• gauging,
• smoking,
• putting on tucks,
• by pleats by putting darts,

1. Darts are used for shaping shirts and skirts from ___ hips to the waist.
2. Darts are used for shaping sleeves from the_____ elbow to the wrist.

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Home Economics Revision Quiz