Home Economics Exam Questions for JSS3 Second Term (Mock)

You’re welcome to our school exams series where we provide you with termly examination questions in different subjects. In today’s post, we will focus on Home Economics exam questions. We will cover Home Economics exam questions for JSS3 second term (BECE Mock Exam) with answers. This means that we’ll be providing you with answers to the questions at the end. Also, you will get a few success tips on how to pass Home Economics examinations with flying colors. Remember to use the comments sections if you have questions, and don’t forget to join our Free Online Tutorial Classes on Facebook. (Like and Follow Page)

Introduction to Home Economics as a School Subject

Home Economics is a subject that equips students with essential life skills for managing personal, family, and community resources effectively. It covers areas such as food and nutrition, clothing and textiles, home management, childcare, and consumer education. The subject helps students develop practical skills in cooking, sewing, budgeting, hygiene, and healthy living. By studying Home Economics, learners gain knowledge that promotes self-reliance, good decision-making, and overall well-being in daily life.

The subject is offered by students in Primary school and Secondary School under Prevocational Studies.

Home Economics Exam Questions for JSS3 Second Term

Home Economics Exam Questions for JSS3 Second Term are divided into two sections:

• Section A
• Section B

The first section, namely, Section A is the objective test, and students are expected to attempt all questions in the section. Section B is the theory part, and students are expected to answer only three (3) out of four (4) questions.

Note that what you have below are JSS3 Home Economics Second Term Exam Past Questions (BECE MOCK) made available to assist students in their revision for BECE and also teachers in structuring standard examinations.

SECTION A: Objectives

Instruction: Answer all questions in this section by choosing from the options lettered A—D. Each question carries equal marks.

1. One of the following is NOT a factor that affects family living:
A. Income                 B. Education
C. Fashion trends      D. Values

2. The nutrient that supplies the body with energy is _____
A. protein              B. carbohydrate
C. vitamins            D. water

3. One of the following is NOT a method of disposing household waste:
A. Composting
B. Dumping on the street
C. Incineration
D. Recycling

4. The first step in making a simple garment is _____
A. cutting the fabric
B. sewing the fabric
C. designing the pattern
D. washing the fabric

5. The process of transferring heat to food without the use of liquid is called _____
A. boiling
B. frying
C. dry-heat cooking
D. steaming

6. One of the following is NOT a method of food contamination:
A. Proper handwashing
B. Exposure to flies
C. Dirty cooking utensils
D. Spoiled food

7. The fabric that absorbs moisture easily is
A. linen              B. viscose
C. cotton           D. acetate

8. Which of the following is a complete form of rest?
A. exercise          B. rest
C. sleep               D. standing

9. Baking, grilling and roasting is cooking by _____ heat.
A. moist             B. shallow
C. fried               D. dry

10. Cooking food by heat in an enclosed space is _____
A. steaming          B. baking
C. frying               D. boiling

11. _____ and _____  is cure for fatigue.
A. reading, sewing
B. rest, sleep
C. exercise, jogging
D. singing, reading

12. The simplest form of seam is _____
A. French seam
B. lapped seam
C. overlaid seam
D. open seam

13. Whenever the skin is pierced deeply by a sharp object, the result is _____
A. puncture          B. bite
C. cut                   D. burn

14. Which of these is a perishable food item?
A. Rice            B. Yam
C. Milk            D. Sugar

15. The part of the body where protein digestion begins is the _____
A. stomach
B. large intestine
C. small intestine
D. pancreas

16. One of the following is an example of a synthetic fabric:
A. Wool             B. Cotton
C. Nylon            D. Silk

17. Which of the following is NOT a method of food preservation?
A. Drying            B. Smoking
C. Boiling            D. Refrigeration

18. The study of nutrients in food and how the body uses them is called _____.
A. dietetics
B. food hygiene
C. nutrition
D. home management

19. The major cause of malnutrition is _____.
A. eating too much food
B. not eating enough food
C. eating balanced diet
D. drinking a lot of water

20. In _____ meal service, the guests help themselves with the food.
A. tray
B. plate
C. family-style
D. buffet

21. ______ can be made into a refreshing and nutritious drink.
A. white beans
B. soya beans
C. brown beans
D. yellow beans

22. The breakdown of food into smaller particles is called
A. absorption          B. digestion
C. metabolism         D. nutrition

23. Gathers can be used on the following except
A. arm holes           B. skirts
C. skirt sleeve         D. shorts

24. The treatment given to fabrics after construction to improve their appearance are called fabric _____.
A. neatening          B. decoration
C. grains                D. finishing

25. Which of the following is important for healthy teeth
A. fluoride           B. chloride
C. nutrient           D. protein

26. Preservation of fruits and other food items in hygienically sealed containers is known as
A. cribbing          B. canning
C. freezing          D. candling

27. The part of sewing machine that raises and lowers the needle is _____.
A. fabrics
B. bobbin case
C. presser foot
D. balance wheel

28. Which of the following is NOT an example of a food nutrient?
A. Carbohydrate       B. Protein
C. Fibre                     D. Water

29. Which of these is NOT a sign of good grooming?
A. Clean and well-kept hair
B. Dirty nails
C. Fresh breath
D. Neat and ironed clothes

30. The most important nutrient for growth and repair of body tissues is _____.
A. carbohydrates        B. proteins
C. vitamins                 D. minerals

31. The process of treating water to remove germs and impurities is called _____.
A. food hygiene
B. water purification
C. food processing
D. digestion

32. The correct way to store perishable food items is by _____.
A. keeping them in the open air
B. refrigerating them
C. leaving them under the sun
D. putting them in a paper bag

33. _____ is a piece of material into a garment to replace the worn-out part or hole.
A. fastening         B. darning
C. patching          D. print-patch

34. To determine the presence of fats and oil in food, place _____ over the food.
A. palm oil
B. iodine
C. blotting paper
D. test tube

35. A meal that is made up of appetizer, main dish and dessert is called
A. third course meal
B. three course meal
C. meal planning
D. balanced diet

36. The method of cooking food by direct contact with boiling water is called
A. stewing           B. steaming
C. roasting          D. boiling

37. The area of home economics that deals with the study of food processing and preservation is
A. consumer education
B. housing and interior decoration
C. family living
D. food and nutrition

38. Horizontal fashion lines are suitable for
A. short and stout figure
B. huge and muscular figure
C. tall and slim figure
D. small and petite figure

39. The best way to maintain a sewing machine is by _____.
A. keeping it dirty
B. storing it in a wet place
C. oiling and cleaning it regularly
D. tightening the needle frequently

40. Which of the following is NOT an advantage of family meals?
A. It encourages unity
B. It wastes food
C. It promotes good table manners
D. It allows for discussion

41. One of the following is NOT a method of cooking food:
A. Frying             B. Baking
C. Plaiting           D. Steaming

42. The best way to prevent body odour is by _____.
A. using perfume only
B. bathing regularly
C. wearing dirty clothes
D. avoiding exercise

43. One of the following is NOT a step in laundering clothes:
A. Sorting           B. Starching
C. Washing         D. Painting

44. Which of these is NOT a type of seam?
A. Overlaid seam
B. Open seam
C. Pressed seam
D. Lapped seam

45. Iodine is used for testing for the presence of _____.
A. cellulose          B. sugar
C. starch              D. fat

46. _____ helps to regulate the body processes.
A. protein          B. water
C. fat                 D. mineral salts

47. A process whereby household refuse is used as manure for agriculture is
A. fertile
B. fertilizer
C. compost making
D. fertilization

48. The nerves of smell which run from the nose to the brain are called _____.
A. vertical nerve
B. smelling nerve
C. olfactory nerve
D. cartilage

49. The process of preventing harmful bacteria from growing in food is known as _____.
A. food hygiene
B. food spoilage
C. food storage
D. food service

50. A line of stitching that joins two or more pieces of cloth is called_____.
A. edge             B. stitching
C. seam             D.  facing

51. _____ is usually made by folding the edge of a garment to the wrong side twice and sewing it up.
A. hem              B. edge
C. sagging        D. opening

52. Fibres are generally classified into two major groups, mention them;
A. fabric and cotton
B. natural fibre and man-made fibre
C. cellulose-based and cotton
D. plant fibres and vegetable fibres

53. Substances which aid the removal of dirts from fabric are called laundry _____.
A. agencies             B. agents
C. supports             D. troughs

54. Incorrect threading of sewing machine can lead to constant _____.
A. stitching
B. breaking of machine
C. breaking of thread
D. joining of thread

55. One of the following is not suitable for the skin
A. toilet soap
B. moisturizing cream
C. bleaching cream
D. cleansing cream

56. Red, yellow and blue are _____ colours.
A. lower                 B. primary
C. secondary         D. tertiary

57. To give appearance of height, a short and plum figure is advised to wear
A. vertical fashion lines
B. horizontal fashion lines
C. diagonal fashion lines
D. drapes and gentiles flares

58. Which of the following should be removed from clothes before storage?
A. brooches and pins
B. collars and cuffs
C. button and zips
D. sleeves and collars

59. In clothing construction, _____ is used to close openings firmly.
A. fastenings             B. buttons
C. belts                      D. ties

60. One of the following does not belong to the group?
A. herring-bone stitch
B. stem stitch
C. chain stitch
D. hemming stitch

SECTION B: Essay

INSTRUCTION – Answer only three (3) questions in this section.

1. In a tabular form, state the food nutrients, their functions and 4 food sources for each nutrients.

2(a) State 3 causes of food poisoning.
(b) State 5 guidelines to prevent food poisoning.
(c) Mention 4 symptoms of consumption of poisonous foods.
(d) State 3 causes of food spoilage.

3(a) Mention 3 forms by which carbohydrates appear.
(b) State 4 effects of heat on protein.
(c) State 2 effects of dry heat on carbohydrates.
(d) Mention 6 factors that influence meal planning.

4(a) Mention 5 parts of the teeth.
(b) State 4 ways of caring for the teeth.
(c) State 4 needs and challenges of adolescents.

Read Also: Home Economics Exam Questions for JSS2 Second Term

Answers to Home Economics Exam Questions for JSS3 Second Term

Answers to Section A (Objective Test)

The following table gives the correct answers to the objective section of Home Economics exam questions for JSS3 second term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.

So here you have the answers to the objective section of Home Economics Exam Questions for JSS3 second term. Use the comments section to let me know if you have any questions you would want me to clarify or discuss further.

Answers to Section B (Theory)

1. Food Nutrients, Functions, and Sources

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2. Food Poisoning

(a) Causes of Food Poisoning

1. Eating contaminated or spoiled food
2. Poor hygiene during food preparation
3. Consumption of undercooked or improperly stored food

(b) Guidelines to Prevent Food Poisoning

1. Wash hands before and after handling food
2. Store food at the correct temperature
3. Cook food thoroughly before eating
4. Avoid cross-contamination of raw and cooked food
5. Keep cooking and eating utensils clean

(c) Symptoms of Consumption of Poisonous Foods

1. Nausea and vomiting
2. Stomach cramps and diarrhea
3. Dizziness and weakness
4. Fever and sweating

(d) Causes of Food Spoilage

1. Bacterial growth
2. Exposure to air and moisture
3. Poor storage conditions

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3. Carbohydrates, Protein, and Meal Planning

(a) Forms of Carbohydrates

1. Sugar
2. Starch
3. Fiber

(b) Effects of Heat on Protein

1. Coagulation (solidifies)
2. Loss of solubility
3. Change in color
4. Loss of some nutrients

(c) Effects of Dry Heat on Carbohydrates

1. Caramelization (browning of sugar)
2. Starch becomes more digestible

(d) Factors Influencing Meal Planning

1. Age of the individuals
2. Nutritional needs
3. Food availability
4. Cost of food items
5. Cultural and religious beliefs
6. Cooking skills and facilities

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4. Teeth and Adolescents

(a) Parts of the Teeth

1. Enamel
2. Dentin
3. Pulp
4. Gum
5. Root

(b) Ways of Caring for the Teeth

1. Brushing at least twice daily
2. Avoiding excessive sugary foods
3. Regular dental check-ups
4. Eating calcium-rich foods for strong teeth

(c) Needs and Challenges of Adolescents

1. Need for love and acceptance
2. Peer pressure and identity crisis
3. Academic pressure and career decisions
4. Physical and emotional changes

How to Pass Home Economics Exam Questions for JSS3 Second Term

The Home Economics exam questions for JSS3 second term are the same as JSS 3 BECE Mock questions. Passing them requires a combination of preparation, understanding, and strategy. Here are actionable tips to help you excel:

1. Study with the Syllabus & Past Questions

• Go through the JSS3 Home Economics syllabus to know the key topics.
• Solve past BECE Mock questions to understand the exam pattern.
• Focus on frequently repeated topics like food and nutrition, clothing care, family health, and consumer education.

2. Master Key Definitions and Concepts

• Learn important definitions like balanced diet, hygiene, and meal planning.
• Understand basic concepts such as types of nutrients, food preservation, and personal grooming.

3. Practice with Diagrams and Tables

• Some Home Economics questions require labeling parts of a sewing machine, kitchen tools, or teeth.
• Create summary tables for food nutrients, their functions, and sources.

4. Improve Speed and Accuracy

• Time yourself while answering past questions to improve speed.
• Read each question carefully and answer exactly what is asked.

5. Memorize Key Guidelines and Steps

• Learn step-by-step procedures for laundering clothes, food preservation, and table setting.
• Understand hygiene rules for food handling and personal grooming.

6. Prepare for Practical Questions

• Revise common practical topics like meal planning, kitchen safety, and first aid.
• Practice basic home skills like ironing, simple stitches, and cooking methods.

7. Pay Attention to Multiple-Choice Questions (MCQs)

• Use the elimination method to remove wrong options.
• Avoid rushing; double-check answers before submitting.

8. Maintain Good Handwriting and Neatness

• Ensure your handwriting is clear and readable.
• Present answers neatly, especially for essay and practical questions.

9. Revise with Friends or Join Study Groups

• Discuss key topics with classmates to reinforce knowledge.
• Take turns explaining concepts to each other—it helps with retention.

10. Get Enough Rest Before the Exam

• Avoid last-minute cramming.
• Sleep well the night before the exam to stay alert and focused.

Best wishes.