NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3

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1. Good grooming, practising good hygiene techniques and general composure involve all the following practices except ………….
A. proper eating manners
B. proper sitting, walking and talking
C. sneezing or coughing near food….answer
D. wearing neat clothes

2. Materials that have recognized predictable and consistent properties are known as ……… materials.
A. smart
B. modern
C. resistant
D. compliant…..answer

3. A student turned fibres into yarns and threads and finished it up through weaving, knitting, crocheting, bonding, knotting and felting. What would be the final type of material?
A. Cardboard
B. Fabrics……answer
C. Paper
D. Polythene

4. Which of the following is an essential skill required for maintaining, measuring and marking out tools used for production?
A. Knowledge in the use of the tool handling
B. Knowledge of storage techniques
C. Understanding of safety procedures…..answer
D. Understanding tool properties

5. Which of the following is not a cutting tool used in the kitchen, workshop or laboratory?

A. Bolster
B. Drill
C. Saw
D. Spokeshave……answer

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6. Which of the following best describes the difference between cutting tools used in a food laboratory and a sewing workshop?
I. The cutting tools used in a food laboratory are sharper than those used in a sewing workshop.
II. The cutting tools used in a sewing workshop are typically smaller than those used in a food laboratory.
III. The cutting tools used in a food laboratory are primarily used for food items while those in a sewing workshop are used for fabrics.
• I and II only
• I and III only…answer
• II and III only
• I only

7. One of the following tools operates the mechanism shown below. Which tool is it?

A. Hack saw
B. Hand drill
C. Spokeshave……answer
D. Wheelbarrow

8. At which stage of the process of designing and making artefacts would a student indicate the strength and weaknesses of a designed artefact?
A. Analysis
B. Investigation
C. Situation
D. Testing…..answer

9. Which of the following factors would not be considered when making a meal plan for a food exhibition in a school?
A. financial resources
B. the cook…..answer
C. special occasions
D. A variety of foods
10. All the following are how graduates can start and run their own business except….
A. buying an existing business
B. copying an existing business
C. modifying business concept…..answer
D. own business idea

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