JSS1 First Term Home Economics Past Questions And Answers

 

JSS1 first term Home Economics questions with options and answers:

 

Question: What is the primary purpose of Home Economics education?

 

A) Cooking

B) Budgeting

C) Sewing

D) All of the above

Answer: D) All of the above

Question: Which kitchen tool is used for measuring liquid ingredients?

 

A) Measuring cups

B) Rolling pin

C) Whisk

D) Grater

Answer: A) Measuring cups

Question: What is the correct temperature for storing perishable foods in a refrigerator?

 

A) 0°C

B) 10°C

C) 4°C

D) 20°C

Answer: C) 4°C

Question: The process of preserving food by removing its moisture content is known as:

 

A) Freezing

B) Canning

C) Drying

D) Pickling

Answer: C) Drying

Question: Which nutrient is primarily responsible for providing energy to the body?

 

A) Protein

B) Carbohydrate

C) Fat

D) Vitamins

Answer: B) Carbohydrate

Question: What is the main function of vitamins in the body?

 

A) Provide energy

B) Build and repair tissues

C) Regulate body temperature

D) Enhance taste in food

Answer: B) Build and repair tissues

Question: Which fabric is commonly used for making kitchen towels?

 

A) Cotton

B) Silk

C) Wool

D) Polyester

Answer: A) Cotton

Question: What is the purpose of a seam allowance in sewing?

 

A) Decoration

B) Strength

C) Measurement

D) Comfort

Answer: B) Strength

Question: The process of folding dough to trap air and create a flaky texture is called:

 

A) Kneading

B) Sifting

C) Folding

D) Rolling

Answer: C) Folding

Question: Which method of cooking involves immersing food in hot fat or oil?

 

A) Baking

B) Frying

C) Steaming

D) Grilling

Answer: B) Frying

Question: What is the main purpose of a balanced diet?

 

A) Weight loss

B) Preventing diseases

C) Quick energy boost

D) Improved sleep

Answer: B) Preventing diseases

Question: The recommended daily intake of water for a healthy adult is approximately:

 

A) 1 liter

B) 2 liters

C) 3 liters

D) 4 liters

Answer: B) 2 liters

Question: Which cooking method is suitable for tough cuts of meat and involves slow cooking in liquid?

 

A) Roasting

B) Grilling

C) Braising

D) Steaming

Answer: C) Braising

Question: What is the key ingredient in a vinaigrette dressing?

 

A) Vinegar

B) Soy sauce

C) Ketchup

D) Mustard

Answer: A) Vinegar

Question: Which kitchen safety measure is essential to prevent cross-contamination?

 

A) Washing hands

B) Using separate cutting boards for raw meat and vegetables

C) Wearing gloves

D) Keeping knives sharp

Answer: B) Using separate cutting boards for raw meat and vegetables

Question: The process of combining ingredients together by gently stirring is known as:

 

A) Mixing

B) Beating

C) Folding

D) Whipping

Answer: A) Mixing

Question: In nutrition, what is the term for the body’s inability to digest lactose?

 

A) Celiac disease

B) Diabetes

C) Lactose intolerance

D) Anemia

Answer: C) Lactose intolerance

Question: What is the primary function of antioxidants in food?

 

A) Preserve color

B) Extend shelf life

C) Neutralize free radicals

D) Enhance flavor

Answer: C) Neutralize free radicals

Question: When storing leftovers in the refrigerator, what is the recommended duration for consumption?

 

A) 24 hours

B) 48 hours

C) 72 hours

D) 96 hours

Answer: B) 48 hours

Question: What is the main purpose of menu planning in home economics?

 

A) Save time

B) Ensure a balanced diet

C) Experiment with new recipes

D) Impress guests

Answer: B) Ensure a balanced diet.