PRESENCE OF GOD ACADEMY

SUBJECT: CAREER TECHNOLOGY : 1 HOUR 15 MINUTES

PAPER 2 – ESSAY
SECTION A [20MARKS]
[COMPULSORY]
Answer all questions from this section
1. (a) Name the tools labeled A – E. [2.5 marks]

A B C D E

(b) State the function of the tools labeled A, B, C, D and E [5marks]

(c) State two ways of knowing how to use measuring and marking out tools correctly.
[2marks]
(d) Explain the following terms as used in communication design.
i. Polygon
ii. Ellipse [4marks]
(e) State the use of the following tools.
i. Tape measure
ii. Pegs [2marks]
(f) i. What is sketching? [2.5 marks]
ii. Name two techniques of sketching objects in three dimensions (3-D)
[2marks]

SECTION B [50MARKS]
Answer two questions only from this section.
2. (a) i. What is food hygiene?
ii. State three strategies for maintaining personal hygiene.
(b) i. State three types of accidents that occur in the workshop.
ii. Identify three causes of accident at a workplace.
(c) Outline the steps involved in the design process.
(d) List four types of hems in sewing
 (e) Rearrange the steps below in the correct order of making a zigzag stitch in sewing machine.
 Press the pedal slightly for the device to work slowly and guide the fabric as it works.
 Adjust the machine to get the width and length of the stitch you desire.
 Sew to the end of the fabric without stitching over the same place twice.
 Set your sewing machine to the zigzag stitch.
[25marks]
3. (a) Explain the following methods of joining metals.
i. Welding
ii. Soldering
iii. Riveting

(b) i. Who is an entrepreneur?

ii. State three characteristics of a successful Entrepreneur.

(c) Explain the following terms;

i. hyperhidrosis
ii. bromhidrosis.

(d) i. What should be the focus a person when using a knife?

ii. Outline two dental care procedures.

(e) Rearrange the steps below in the correct order of preparing a pancake.
 Take a crepe pan, or large frying pan; dip some kitchen paper in the oil and carefully
wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.
 Add 1 tablespoon of vegetable oil and whisk thoroughly.
 Add just a ladleful of butter to the pan and immediately start swirling it round the pan to
get a nice even layer.
 Cook the pancake for 30 – 40seconds. Check whether the inside is golden brown and
carefully turn over. Cook the other side for approximately 30 – 40seconds and transfer to a
serving plate.
 Put the flour and salt into a large bowl; make a well in the centre and pour in milk and
eggs; whisk until you have a smooth batter.
[25marks]
4. (a) Distinguish between Entrepreneur and Entrepreneurship
(b) Outline four main rules which must be followed when making seams in sewing.
(c) Explain the following methods as used in cutting and shaping processes.
 Chipping
 Boring
 Mortising
 Pairing
(d) i. What is a design brief?
ii. State two essential elements of a good design brief.
(e) Complete the passage below by copying and filling - in with the following words.

yarns fabric weaving tricot fibres knitting

All textiles are made up of...................that are arranged in different ways to create the desired strength,
durability, appearance and texture. The core of textile manufacturing is.....................production.
Fabric construction involves the conversion of.................., and sometimes fibres. Most fabrics are
presently produced by some method of interlacing such as..............................and
…...............................knitted fabrics are rapidly increasing in importance and include weft types and
warp types, raschel and …………………….
 PENTECOST SOCIAL SERVICES
NATIONAL MOCK EXAMINATION FOR JHS 3
SUBJECT: CAREER TECHNOLOGY (50 MINUTES)
PAPER 1 – OBJECTIVE TEST
Each question is followed by four options lettered A to D. Find out the correct option for
each question and shade in pencil on your answer sheet the answer space which bears the
same letter as the option you have chosen. Give only one answer to each question.

1. A material is a compliant material if it C. Eating in between meals

conforms to a known ………….. D. Healthy eating
A. prescribed concept
B. performance criterion 5. Which of the following is important for
C. concept analysis maintaining both physical and mental
D. consistent concept health?
A. Syndrome
2. Which of the following is not B. Singleness
classified as a resistive material? C. Good physical hygiene
A. Plastics D. Good personal hygiene
B. Ceramics
C. Glass 6. The best way to measure dry ingredients
D. Fibre is to...............the cup with the ingredient.
A. pour
3. The three basic types of wood are B. scoop
hardwood, softwood and ……….. C. take
A. fibre D. fetch
B. resin
C. manufactured boards 7. The following are methods of joining
D. pulp materials except….
A. curving
4. Which of the following can impair our B. wielding
daily health and well – being and C. brazing
reduce our ability to lead an enjoyable D. fastening
and active life?
A. Physical activity 8. A structure’s......................is its ability to
B. Poor nutrition support load.
 A. stability 14.The stand out capital for small business
B. strength enterprise is
C. compactness A. 10,000 cedis
D. force B. 100,000 cedis
C. 1,000,000 cedis
9. The internal force that stretches apart D. 10,000,000 cedis
to expand or lengthen the size of an
object is known as …………….
A. compression 15.The following are components in a
B. tension bicycles except…..
C. shear A. controllers
D. torsion B. pulleys
C. levers
10.A structure’s ability to maintain D. chains
balance and stay fixed in one spot is
known as 16.A meal eaten in the middle of the day
……… usually around noon or 1 pm is known
A. stability as
B. force …………
C. compactness A. luncheon
D. strength B. elevenses
C. breakfast
11.Which of the following is a field D. dinner
of communication design?
A. Advertising 17.Which of the following drawing gives a
B. Building construction three - dimensional feeling to a flat
C. Road construction image such as a drawing or a painting?
D. Paint making A. Perspective drawing
B. Oblique drawing
12.Which of the following is an example C. Isometric drawing
of interrupted lines? D. Specialized drawing
A. Curved line
B. Dashed line 18...................is the boiling of food until it is
C. Straight line partially cooked.
D. Continuous line A. Steaming
B. Simmering
13.Which of the following plane figures C. Parboiling
can be drawn using the two – D. Blanching
dimensional drawing technique?
A. Sphere 19.The main intension of an entrepreneur is
B. Circles to ………..
C. Matchbox A. expand business venture
D. Paper box B. make profits
C. train young entrepreneurs
D. understand the system of operation.
 B. Poison
C. Juice
20.The following are examples of chisels D. Drink
used in metalwork except…..
A. flat chisel 26. Environmental health institutes;
B. firmer chisel A. proper disposal of liquid and solid
C. diamond point chisel waste
D. half round chisel B. poor hygiene and sanitation
C. poor ventilation
21.The process of creating fabrics from D. provision of unclean water
yarn or thread is known as……….
A. yarning 27.occurs when liquid and solid waste
B. crocheting
are not properly disposed off but are
C. looping
carelessly thrown on the land.
D. embroiling
A. Air pollution
B. Water pollution
22.Food commodities are the major
ingredients C. Land pollution
used for cooking.......... D. Space pollution
A. stew 28.The process of adding water to quicken
B. food lime
C. banku is known as...........
D. soup A. quacking
B. slaking
23.Which of the following are the
nutrients found in meal? C. slurring
A. Proteins of the biological value D. binding
B. Saturated fats and salt 29. Another name for cement is bind mate
C. Saturated fats and salt or ............
D. B - group vitamins A. binder
B. clinker
24. Using tenderizers such as lemon
C. slurry
juice, tomatoes, juice andcan help to
bring down proteins in meat. D. clay

A. beetroot 30. A transparent material is seen-through.

B. vinegar
What is its opposite called?
A. Block
C. pawpaw juice
B. Hidden
D. ginger juice
C. Opaque
25. This is taking in a harmful substance that
D. Solid
is injurious to health.
A. Sprain