NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC GTLE Content Areas Past Questions And Answer
51. Any part of the plant that is used in the preparation of soup and stew and adds flavour and colour to the diet is called…
a) fruit.
b) leaf.
c) seed.
d) vegetable…… answer
52. To ensure that food is safe for consumption, which of the following measures would be a critical control in food safety management?
a) Cooking temperature……answer
b) Food labeling
c) Kitchen design
d) Staff training
53. What are the two main categories of food commodities?
a) Animal and plant-based.
b) Fresh and frozen.
c) Organic and non-organic.
d) Processed and unprocessed. ……answer
54. Learners must be introduced to one of the food safety practices to avoid food poisoning in the food laboratory. Which of the following measures is/are not a good food safety practice?
I. Keep oneself healthy
II. Store food in clean places
III. Cooking near refuse heaps
a) I only
b) I and II
c) I, II and III
d) III only……answer
55. Which one of the following seam treatments is important for straight bound edge?
a) Clipping
b) Layering…….aanswer
c) Notching
d) Trimming
56. Which of the following factors is the most important to be considered by a career technology student when she/he is buying a tinned food for a practical lesson in school?
a) Expiry date…….answer
b) Place of manufacture.
c) Package.
d) Seller.
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics)
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 2
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Past Question And Answers Literacy (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 3
NTC Past Question And Answers Mathematics (General Professional Knowledge) 4
NTC Past Question And Answers Mathematics (General Professional Knowledge) 5
NTC Past Question And Answers Literacy (Comprehension) (General Professional Knowledge)
NTC Professional General Knowledge Past Questions and Answers (Literacy) 2024
General Professional Knowledge Past Questions May 2024
JOIN OUR WHATSAPP PAGE HERE
57. You are working in a food laboratory and have just received a new set of stainless steel knives. Which of the following ways are true for cleaning these stainless steel knives?.
I Washing the knife in warm detergent water with the blade facing away from you.
II. Adding lemon or baking soda to the rinsing water if the handle is wooden.
III. Polishing the stainless part of the knife using vinegar
IV Placing the knife to dry on a rack particularly if the handle is wooden.
a) II only
b) I, II, III……answer
c) I, III and IV
d) I, II, III and IV
58. Miss Safoa, a fashion designer, after sewing a dress decides to finish the edges. Assign a reason(s) for finishing the edges?
I. To prevent the fabric from fraying
II. To strengthen the edges of articles
III. As a decoration or as a style feature.
a) I only
b) II and III
c) I, II and III…..answer
d) I and III
59. Which of the following cooking methods is an advantage of baking? It…
a) allows for the quick searing of the food.
b) produces a crispy texture on the food.
c) requires constant attention during cooking.
d) retains the natural flavor of the food……answer
60. Incorrect intake of nutrients is referred to as …
a) good nutrition.
b) malnutrition…..answer
c) over nutrition.
d) under nutrition.
61. A student in a sewing class wants to make a choice of seam to use to make the work neat. Which of the following reasons will be considered for the choice?
a) Age of wearer.
b) Fabric being used…….answer
c) Occasion to be used.
d) Style being sewn.
62. Good grooming practices are important for every young growing adult. Which of the following practices best describes the purpose of good grooming?
a) Looking good in the eye of others. …….answer
b) Making yourself feel good.
c) Maintaining hygiene practices.
d) Showing off your fashion sense.
63. All the following manners are appropriate table etiquettes to be considered except
I. eating slowly and quietly.
II. avoiding talking while there is food in your mouth.
III. just taking enough food that you can comfortably finish.
IV. making noise with the cutlery or your mouth.
a) IV only…….answer
b) I, and II
c) I, III and IV
d) I, II, III and IV
64. Which of these options provides the least description of the role of nutrition in the growth and development of a school child?
a) Mothers need to feed children daily………..answer
b) Over-fed children grow overweight.
c) Under-fed children grow underweight.
d) Under- fed children may develop low IQ.
65. The two fibers that were thought to be the first to be twisted in yarns by man were .
I. Cotton.
II. Flax
III. Silk.
III. Wool
a) I and II……answer
b) I and III.
c) II and IV.
d) III and IV.
66. In the food laboratory, quality of good meat is very important. Which of the following characteristics are true about the quality of good meat?
I. It should have no unpleasant smell.
II. The colour should be bright not dull.
III. The flesh should be moist and not wet.
IV. It should be firm and elastic to touch.
a) I, and II
b) II, and III
c) I, II and IV
d) I, II, III and IV…….answer
67. Awo, a catering student, is preparing food for her parents and wants to serve fruits alongside. What quality(ies) should she look for in the selection of the fruit?
I. The fruit should be fresh.
II. Should be free from insect attack.
III. Should just ripe.
IV. Should overripe.
a) I only
b) I and II
c) II and IV
d) I, II and III…..answer
68. All the following materials are used for cleaning in the food laboratory except…
I. silvo.
II. brasso.
III. oil.
IV. cloth.
V. paint.
a) I, II and IV
b) I, II, III, and IV……answer
c) III, IV and V
d) I, II and IV
69. Safoa Mensah who studied Home Economics in SHS wants to set up her own business by cooking spaghetti in front of her house. Which of the following tools will she use to drain out the water after cooking?
a) Blender
b) Colander……..answer
c) Spatula
d) Sieve
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics)
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 2
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Past Question And Answers Literacy (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 3
NTC Past Question And Answers Mathematics (General Professional Knowledge) 4
NTC Past Question And Answers Mathematics (General Professional Knowledge) 5
NTC Past Question And Answers Literacy (Comprehension) (General Professional Knowledge)
NTC Professional General Knowledge Past Questions and Answers (Literacy) 2024
General Professional Knowledge Past Questions May 2024
JOIN OUR WHATSAPP PAGE HERE
70. Which of the following reasons is true about the purpose of applying finishes to artefacts after their construction?
Adding beauty to its beauty.
I. Preventing decay.
III. Providing protection.
IV. Reducing cost.
a) I only
b) II and III
c) III and IV
d) I,II and III………answer
71. Which of the following methods are used in making a plain seam?
I. Cutting fabric to required sizes and shape.
II. Putting the two items to be stitched together with right sides facing up.
III. Stitching along seam line.
IV. Neatening the edge of seam
a) I and II
b) I and III
c) II and III
d) I, II, III and IV………..answer
72. Which of the following seams shows stiches on the right side of the article?
I. Flat Felled
II. French.
III. Overlaid
• I and II…..answer
• I and III
• II and III
• I, II and III
73. We have our clothes made or sewn by tailors and seamstresses, depending on our styles. Before sewing, our body measurements are taken which is a very important requirement. Which of the following options is not a requirement for body measurements?
I. Preventing waste of fabric.
II. Saving time and energy.
III. Sewing accurately.
IV. Making good stiches
a) I, II and III……..answer
b) I and III
c) II and III
d) IV only
74. Practising appropriate kitchen hygiene leads to producing healthy food. As a Career Technology teacher, which of the following procedures will you encourage your student to practise for washing dishes in a three-compartment sink as way of keeping the kitchen hygiene?
a) Washing, rinsing and sanitizing.
b) Rinsing, washing and sanitizing
c) Sanitizing, washing and rinsing.
d) Sanitizing, rinsing and washing……..anwswer
75. Which of the following factors is not important to consider when designing a kitchen layout?
a) Location of sinks and water sources……answer
b) Placement of appliances.
c) Size of the kitchen.
d) Type of lighting system.
76. You are a quality control manager in a textile manufacturing company that produces clothing for various brands. One of your responsibilities is to ensure that the materials used in the production process are compliant with relevant regulations and industrial standards. What is the potential consequence of you, not ensuring the use of non-compliant materials in your textile production?
a) Improving materials quality.
b) Reducing financial cost.
c) Reducing product quality…….answer
d) Safety protection to employees.
77. A mother is looking for food commodity for her child who is suffering from Kwashiorkor. How can she determine the nutritional value of a food commodity before buying it for the child? By…
a) checking out from the seller.
b) checking the calorie count.
c) looking at the label on the product……..answer
d) reading the ingredients list.
78. Mary often grabs a quick snack from the convenience store before going to class. One day, she purchased a packet of biscuit without checking the expiry date. After eating a few of the biscuits, she fell sick. All the following reasons are important for Mary to look for the expiry date when buying food commodity except…
a) avoiding wasting money on expired products.
b) ensuring that the food is fresh and safe to eat.
c) making sure that the food has the necessary ingredients……..answer
d) purchasing products that may have been contaminated.
79. Which of the following instruments is the best used in measuring liquids in the food laboratory?
a) Balance.
b) Graduated cylinder…..answer
c) Measuring cup
d) Olonka tin.
80. Which of the following statements is the main difference between liquid and dry measuring cups in a food laboratory?
a) Dry measuring cups are used for liquids only, while liquid measuring cups are used for solids only.
b) Dry measuring cups are used for liquids, while liquid measuring cups are used for solids.
c) Liquid measuring cups are used for liquids only, while dry measuring cups are used for solids only.
d) Liquid measuring cups are used for liquids, while dry measuring cups are used for solids…………answer
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics)
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 2
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Past Question And Answers Literacy (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 3
NTC Past Question And Answers Mathematics (General Professional Knowledge) 4
NTC Past Question And Answers Mathematics (General Professional Knowledge) 5
NTC Past Question And Answers Literacy (Comprehension) (General Professional Knowledge)
NTC Professional General Knowledge Past Questions and Answers (Literacy) 2024
General Professional Knowledge Past Questions May 2024
JOIN OUR WHATSAPP PAGE HERE
81. Which of the following safety precautions should be taken when using a table saw to cut wooden cabinets?
a) Always use the table saw by yourself.
b) Always wear gloves to protect your hands.
c) Keep your hands away from the blade while cutting…….answer
d) Wear loose clothing to stay cool.
82. A cook at a restaurant uses different knives for chopping meat and vegetables before cooking. The most suitable kitchen essentials for chopping vegetables and meat is …
a) chef’s knife…….answer
b) cleaver.
c) paring knife.
d) utility knife.
83. A fashion design student creates a collection of skirts with different styles and finishes. The main purpose of applying finishing technique for the edge of his or her articles is…
a) adding value and texture to the fabric.
b) creating a decorative effect on the edge.
c) making the edges authentic.
d) reinforcing the edge and prevent fraying……….answer
84. A caterer has been tasked with planning the menu for a wedding reception for 200 people. Which of the following factors will be considered when planning meal for the guests?
a) Cultural and religious food preferences.
b) Ingredients and budget constraints…….answer
c) Personal dietary restrictions and allergies.
d) Variety and presentation of dishes.
85. A creative artist who loves to explore different ways of decorating items has been experimenting with crocheting and embroidery techniques to decorate various articles. The examples of articles that he can decorate using crocheting and embroidery techniques are ……….
a) hats, scarves, and blankets………answer
b) pots, pans, and kitchen utensils.
c) shoes, socks, and sandals.
d) shoes, blankets, and pans
86. Exhibiting products at a trade show or exhibition serves multiple purposes. Which of the following statements is not the primary reason of exhibiting products at a trade show?
a) Educating students on their needs…….answer
b) Generating sales and increasing revenue.
c) Providing information to customers.
d) Showcasing new products and innovation.
87. Which of the following stitches would be the best to use for creating a decorative edging on a crocheted blanket?
a) Single crochet stitch
b) Double crochet stitch……answer
c) Slip stitch
d) Chain stitch
88. What type of food group is obtained from animals that provide a variety of micronutrients that are difficult to obtain from plant sources?
a) Carbohydrates and protein
b) Vitamins and carbohydrates
c) Minerals and vitamins
d) Vitamins and proteins……answer
89. Which of the following factors is the most important when choosing garnishes that complement food?
a) Adding extra calories to the dish
b) Enhancing flavor and appearance of the dish…..answer
c) Making the dish more nutritious
d) Making the food look pretty in appearance
90. A costume designer is creating a costume for a stage play using various materials and specialized sewing machine to join pieces of fabric together. Which of the following tools would s/he require to join two pieces of fabric together using a zigzag stitch?
a) Hand Needle
b) Serger…..answer
c) Sewing Machine
d) Thimble
91. The classification of kitchen essentials according to their sizes affect the organization of a kitchen. This would determine the …
a) colour scheme of the kitchen essentials.
b) operation of the kitchen of kitchen essentials
c) placement of kitchen essentials to each other………answer
d) type of flooring used in the kitchen.
92. A baker wants to prepare cake with a delicate texture. Which of the following kitchen essentials is most suitable for this task?
a) Food processor
b) Hand mixer……answer
c) Stand mixer
d) Whisk
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics)
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 2
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Past Question And Answers Literacy (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 3
NTC Past Question And Answers Mathematics (General Professional Knowledge) 4
NTC Past Question And Answers Mathematics (General Professional Knowledge) 5
NTC Past Question And Answers Literacy (Comprehension) (General Professional Knowledge)
NTC Professional General Knowledge Past Questions and Answers (Literacy) 2024
General Professional Knowledge Past Questions May 2024
JOIN OUR WHATSAPP PAGE HERE
93. Which of the following methods is the appropriate for caring for and maintaining wooden cutting boards in the kitchen?
a) Soaking in hot, soapy water for 30 minutes, then rinsing and air drying.
b) Rubbing with mineral oil to prevent cracking and warping.
c) Using a dishwasher to clean.
d) Storing in a damp place to prevent drying out.
94. A restaurant owner decides which cooking method to use for a new dish on the menu. S/he considers baking or grilling options, but contemplates on their disadvantages. The disadvantage of grilling as a, cooking method is that, it ……
a) doesn’t provide a smoky flavor to the food
b) is not suitable for delicate food items…….answer
c) requires high heat and constant attention.
d) takes time-consuming method.
95. When planning meals for children, which of the following factors should be considered to ensure their proper health and development?
• Taste and appearance of food.
• Sugar and fat content of food.
• Texture and temperature of food.
• Nutrient requirements for growth…….answer
96. Which of the following food groups is required for the formation of blood, bones, teeth and maintenance of heartbeat?
a) Body-building.
b) Protective…….answer
c) Energy-giving.
d) Psychological.
97. The vital tools and equipment needed for meal preparation and service is known as
a) kitchen essentials………answer
b) laboratory kits.
c) workshop kits
d) office kits.
98. The yarn art where textile is created with a single needle with hooked edge and yarn is called…………….
a) crocheting……answer
b) french seam.
c) plain seam.
d) stitches.
99. Which of the following groups of food helps in the reduction of cholesterol, weight and blood pressure?
a) Milk and cheese
b) Fats and sugar
c) Fruits and milk
d) Grain and vegetables…..answers
100. The type of seam that shows stitches on the right side of the garment is known as
a) gathers.
b) fullness
c) inconspicuous.
d) conspicuous……answer
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics)
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 2
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Licensure Exams Past Questions And Answer (Career Technology Home Economics) 3
NTC Pedagogy For JHS And SHS Past Questions And Answers
NTC Past Question And Answers Literacy (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge)
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 2
NTC Past Question And Answers Mathematics (General Professional Knowledge) 3
NTC Past Question And Answers Mathematics (General Professional Knowledge) 4
NTC Past Question And Answers Mathematics (General Professional Knowledge) 5
NTC Past Question And Answers Literacy (Comprehension) (General Professional Knowledge)
NTC Professional General Knowledge Past Questions and Answers (Literacy) 2024
General Professional Knowledge Past Questions May 2024
JOIN OUR WHATSAPP PAGE HERE
