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 JSS2 Third term 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)
Table of Contents
Introduction to Home Economics as a School Subject
Home Economics is a subject taught in schools that helps students learn useful skills for everyday life. It covers important areas such as food and nutrition, clothing and textiles, home management, and child care.
The aim of Home Economics is to teach students how to take care of themselves, their families, and their homes in a responsible and productive way.
It also helps learners understand the value of planning, budgeting, and making wise decisions in the home.
The subject is offered by students in Primary school and Secondary School as Home Economics.
Home Economics Exam Questions for JSS2 Third Term
Home Economics Exam Questions for JSS2 Third 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 follow specific instruction and answer the required number of questions.
Note that what you have below are JSS2 Home Economics Third Term Exam Past Questions made available to assist students in their revision for 3rd term examinations 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, or filling the blanks. Each question carries equal marks.
1. __________is what we use to get what we want
(a) goal (b) resources
(c) wants (d) needs
2. When resources are useful it means __________
(a) wants (b) accessibility
(c) utility (d) inter changeability
3. The treatment given to wood are __________ (4)__________ (5)__________ (6)__________
7. The act of removing moisture from wood is known as __________
(a) filling (b) wood finish
(c) smoothing (d) wood seasoning
8. When the air conditioner is on we use __________
(a) duvet (b) mattress
(c) comforter (d) bed spread
9. __________ type of flower is used in indoor decoration
(a) minimal (b) oval
(c) ‘S’ shape (d) crescent
10. The type of flower designed to be in rows is
(a) minimal (b) horizontal
(c) zigzag (d) crescent
11. The types of patching that we have are __________ and (12)__________
13. The type of garment repair done under cloth while sewing is known as
(a) mending broken zip
(b) mending a torn lining
(c) loose button
(d) ripped seam
14. The type of pattern drafting used by experts is known as
(a) commercial pattern
(b) drafted pattern
(c) pattern
(d) mending
15. __________ is used to preserve farm products like meat and fish
(a) curing (b) smoking
(c) canning (d) freezing
16. The types of food poisoning that we have are __________(17) __________(18)__________ (19)__________
20. Bacterial infection from food handlers causes __________
(a) bacteriosis
(b) shigellaosis
(c) staphylococcal
(d) nausea
21. The type of wood that is in its natural form is __________
(a) painted (b) plain
(c) French (d) formica
22. Paralysis is a symptom of __________ food
(a) frozen food
(b) bottled food
(c) canned food
(d) fried food
23. __________ and (24)__________ are the poisons given to us when we consume bread.
25. The type of glass that is bright, shiny and transparent is __________
(a) moulded (b) crystal
(c) flat (d) hollow
26. __________ (27)__________ (28)__________ are materials for making glass.
29. __________ wood shows the nature of grain on it
(a) formica (b) French
(c) shellaic (d) hollow
30. Cooking utensils and other surfaces should be washed
(a) every week
(b) every hour
(c) every time food is prepared
(d) monthly
31. Food-borne illness is caused by
(a) micro organism
(b) fleas
(c) improper cooking
(d) poor hygiene
32. Which of these is not a processed food?
(a) pap (b) corn flakes
(c) beans (d) juice
33. Food processing is the
(a) transformation of raw ingredients into food
(b) transformation of solid foods into liquid foods
(c) transformation of raw ingredients into food or foods into other forms
(d) transformation of raw ingredients into high quality nutrients
34. __________ (35)__________ (36)__________ (37)__________ (38)__________ (39)__________ are the types of cleaning agents that you were taught.
40. Which of the following is not a type of floor cover
(a) rug (b) concrete
(c) mud (d) marble
41. __________ (42)__________ (43)__________ (44)__________ (45)__________ are types of flower arrangement that you know.
46. Mould or mucor growth is sign of food spoilage seen on__________
(a) yam (b) bread
(c) beans (d) rice
47. Decision making is the act of choosing between
(a) activities (b) steps
(c) alternatives (d) resources
48. The following are tools for drafting except
(a) pencil (b) scissors
(c) paper (d) eraser
49. Shapes of garment parts that are cut out of paper are called __________
(a) bodice (b) pattern
(c) sleeve (d) waist slip
50. __________type of glass is used for windows.
(a) hollow (b) hallow
(c) flat (d) moulded
51. Scale is one of the __________ of flower arrangement.
(a) materials (b) principle
(c) designs (d) arrangement
52. Oven gloves are used for__________.
(a) wiping dishes
(b) cleaning the hand
(c) towels
(d) protect our clothes
53. __________ is used for protecting our clothes
(a) place mat
(b) table cloth
(c) linen
(d) table napkins
54. The skirt, bodice and sleeve are called__________
(a) blocks (b) pattern
(c) styles (d) patches
55. All these places can contaminate our food except__________
(a) environment (b) hotels
(c) cooked food (d) school
56. Which of these factors does not influence decision making?
(a) family origin
(b) friends and peer
(c) relations
(d) distant cousin
57. The things that a family can use to meet their needs and goals are
(a) wants (b) goals
(c) money (d) resources
58. The types of kitchen that we have are __________ and (59)__________.
60. __________ is caused by eating expired food product.
SECTION B: Essay
INSTRUCTION – Answer all five (5) questions in this section.
1) Outline the consumer responsibilities/duties.
2) Mention the names of the micro organisms that causes food spoilage.
3)(i) List out the characteristics of resources.
(ii) Enumerate the six types of kitchen linen.
4)(i) List 4 places redress can be sought.
(ii) Mention 8 challenges of a consumer.
Read Also: Business Studies Exam Questions for JSS2 Third Term
Answers to Home Economics Exam Questions for JSS2 Third Term
Answers to Section A (Objective Test)
The following table gives the correct answers to the objective section of Home Economics exam questions for JSS2 Third term. If you are using a mobile device, hold the table and scroll to the right or left for a complete view.
| Q.No | Ans | Q.No | Ans | Q.No | Ans |
|---|---|---|---|---|---|
| 1 | B | 2 | C | 3 | Seasoning |
| 4 | Preservative treatment | 5 | Surface treatment | 6 | Fire-retardant treatment |
| 7 | D | 8 | D | 9 | D |
| 10 | B | 11 | Invisible patching | 12 | Visible patching |
| 13 | D | 14 | B | 15 | B |
| 16 | Salmonella | 17 | Staphylococcus | 18 | Clostridium botulinum (Botulism) |
| 19 | Escherichia coli (E. coli) | 20 | C | 21 | B |
| 22 | C | 23 | Aflatoxin | 24 | Mycotoxin |
| 25 | B | 26 | Silica (sand) | 27 | Soda ash (sodium carbonate) |
| 28 | Limestone (calcium carbonate) | 29 | B | 30 | C |
| 31 | A | 32 | C | 33 | C |
| 34 | water | 35 | soap | 36 | detergents |
| 37 | solvents | 38 | abrasives | 39 | disinfectants |
| 40 | C | 41 | Vertical arrangement | 42 | Horizontal arrangement |
| 43 | Crescent arrangement | 44 | Oval arrangement | 45 | Triangular arrangement |
| 46 | B | 47 | C | 48 | B |
| 49 | B | 50 | C | 51 | B |
| 52 | D | 53 | C | 54 | A |
| 55 | C | 56 | D | 57 | D |
| 58 | Modern kitchen | 59 | Traditional kitchen | 60 | C |
So here you have the answers to the objective section of Home Economics Exam Questions for JSS2 Third 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) Outline the consumer responsibilities/duties.
- To be aware of quality and safety of products and services.
- To demand accurate information about goods and services.
- Tø read labels and manuals before use.
- To report cases of fraud and substandard products.
- To keep receipts and documents as proof of purchase.
- Tø avoid wasteful spending and make wise decisions.
- To speak up when rights are denied.
2) Mention the names of the micro organisms that causes food spoilage.
- Bacteria
- Moulds
- Yeasts
- Viruses
- Protozoa
3)(i) List out the characteristics of resources.
- They are limited in supply.
- They can be managed.
- Thēy are useful to achieve goals.
- They vary from person to person.
- They can be human or material.
3)(ii) Enumerate the six types of kitchen linen.
- Table cloth
- Apron
- Oven glove
- Table napkin
- Tea towel
- Dish cloth
4)(i) List 4 places redress can be sought.
- Court of law
- Consumer protection agencies
- Standard Organization of Nigeria (SON)
- Manufacturers or dealers
4)(ii) Mention 8 challenges of a consumer.
- Fake and substandard goods
- False advertisement
- Overpricing
- Lack of information
- Poor packaging
- Delay in delivery
- Dishonest traders
- Poor customer service
How to Pass Home Economics Exam Questions for JSS2 Third Term
Passing your Home Economics exam questions for JSS2 Third term requires a combination of preparation, understanding, and strategy. Here are actionable tips to help you excel:
1. Study the Scheme and Notes
Know the exact topics taught during the third term (e.g., wood treatment, kitchen linen, flower arrangement, consumer education, etc.). Go through your class notes carefully.
2. Understand Definitions and Terms
Learn key definitions like resources, decision making, consumer responsibilities, etc. These are often used in objectives and essay questions.
3. Memorize Lists and Classifications
Many questions require lists—e.g., types of patching, cleaning agents, food poisoning types, or kitchen linen. Use acronyms or songs to remember them easily.
4. Solve Past Questions
Practice with past Home Economics exam questions. It helps you understand the format and spot repeated questions.
5. Draw and Label Diagrams
If diagrams (e.g., layout of a kitchen) were taught, practice drawing and labeling them neatly.
6. Take Objective Practice Seriously
Multiple-choice questions often test facts. Go over them with a friend or teacher and time yourself to improve speed and accuracy.
7. Revise Regularly
Don’t cram. Review topics daily in small bits. It’s easier to remember when you learn consistently.
8. Ask Questions in Class
If there’s something you don’t understand, ask your teacher or classmates.
9. Rest and Pray Before Exam
Don’t read all night. Sleep well, eat light, and pray for guidance before your paper.
It’s a wrap!
If you need more clarification on JSS2 Third Term Questions on Home Economics, you can use the comments box below. We’ll be there to answer you asap.
Best wishes.
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