2024 BECE MOCK 4 CAREER TECHNOLOGY 2

PAPER 2
ESSAY
[70 marks]
This paper is in three sections: A, and B. Answer Question 1 in section A and one question from
section B. Answer all the questions in your question booklet.
Credit will be given for clarity of expression and orderly presentation of material
SECTION A
[30 MARKS]
COMPULSORY
1. At Keta-Vui lorry station, passengers waiting to get on board a bus have to queue for hours in
the scorching sun by standing.
(a) Write a design brief on the situation. [2 marks]
(b) Write two specifications each on the following:
(i) Function;
(ii) Construction. [4 marks]

(c) Copy and complete the table below.

[4 marks]
(d) Study the images below and answer the questions that follow;

Fig. 1

(i) Identify the images labelled A and B. [2 marks]

(ii) Briefly describe the steps to follow when preparing a fabric for the images above before cutting out. [5
marks]
(iii) State three tools and equipment in making the images above. [3 marks]
(i) Identify the images labelled A and B. [2 marks]
(ii) Briefly describe the steps to follow when preparing a fabric for the images above before cutting out. [5
marks]
(iii) State three tools and equipment in making the images above. [3 marks]
(c) Miss Agnes Konadu, the Career Technology teacher wants to steam her kpokpoi. State five
principles she should follow before steaming. [10 marks]
SECTION B
[20 MARKS]
Answer two questions from this Section
2. (a) (i) Explain the term “free-hand cutting”. *1 mark+
(ii). State three disadvantages of free-hand cutting. [6 marks]
(b) (i) What is a seam? [2 marks]
(ii) Explain the two types of seams and give two examples each. [6 marks]
(c) (i) What is a cover? [1 mark]
(ii) Mention four table etiquettes. [4 marks]
3. (a) (i) What are the methods involved in preparing “yakeyake”? *9 marks+
(ii) Mention three rules in microwave cooking. [3 marks]
(b) (i) What is fullness in garment construction? [2 marks]
(ii) Identify four factors to consider when choosing a method for arranging fullness in garments.
[8 marks]
(c) (i) Explain the term small size business enterprise. [1 mark]
(ii) Explain the following terms in career opportunity.
(α) interest; (β) skills; (γ) values. [3 marks]
4. (a) Copy and complete the table below.
Tools One specific important use One most important care
Snip
Hacksaw
Hand file
Bolster
Brick hammer
[10 marks]
(b) (i) What is portion control? [1 mark]
(ii) State three reasons why portion control is important. [3 marks]
(c) (i) Mention three dress styles. [3 marks]
(ii) Identify three body parts that are measured to make a dress. [3 marks]
 CAREER TECHNOLOGY 1
PAPER 1
OBJECTIVE TEST
Answer All Questions
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. There are two methods of drawing perspective diagrams. These are:

A. one-point and two-point perspectives. B. two-point and three-point perspectives. C.

one-point and three-point perspectives. D. two-point and four-point perspectives.
2. Figure 1 shows letters of the English alphabet written in A. lower case. B. medium
case. C. middle case. D. upper case.
3. Which of the following is a type of meal served in the day? A. Course B. Lunch C.
Dessert D. A dish
4. Which of the following is made up of oil, solvent and resins? A. Lacquer B. Enamel
C. Sanding seater D. Varnish
5. More than one pencil stroke is required to produce a line of……… A. proper volume.
B. proper edge. C. accurate pressure. D. proper density.
6. An alloy is a combination of two or more….. A. wood. B. iron. C. metals. D. sand.
7. Design ideas should always be written and sketched and placed in your…………… A.
design chart. B. design diary. C. design folio. D. design cover.
8. A collection of prepared dishes that are eaten at a sitting is called ……… A. main
dish. B. a meal. C. a dish. D. balanced meal.
9. Set square are of two types, one is 45 degrees set square and another one is …… A.
25-60 degree set square B. 30-45 degree set square C. 30-60 degree set square D.
10-25 degree set square
10. Non-dimensional shapes or variety font letters are drawn by using……….which
makes drawing easier and perfect. A. shapes B. protractor C. curves D. templates
11. Out of the many grades of pencils that we have, which of the following grades are
used in engineering drawings? A. 3H, 9H B. HB, 3H C. 6H, 5H, 4H D. 4B, 5B, HB
12. The design brief helps you to understand what it is you will be…………… A.
drawing. B. sketching. C. designing. D. painting.
13. The process in which a useful information or data is collected to solve problem is
known as……… A. analysis. B. specification. C. investigation. D. solution.
14. A period of examining the situation in details by asking questions on certain factors
is referred to as……. A. analysis. B. function. C. research. D. specification.
15. The last stage in the design process is called? A. Brief B. Evaluation C. Analysis
D. Investigation
16. The following are examples of poached foods except A. egg B. banku C. fish D.
kelewele
17. A person who sets up a business or businesses and takes on financial risks in the
hope of making profits is called? A/an…….. A. entrepreneur B. enterprise man. C.
partner. D. sole business man.
18. One of the following is not a characteristics of a successful entrepreneur. A.
Uncreative B. Passion C. Flexibility D. Risk taking
19. The small organism that lives in protein matter is known as………… A. bacteria. B.
enzymes. C. yeast. D. moulds.
20. Plastics that can be re-softened by heating are A. carbon fiber plastics. B.
thermosetting plastics. C. thermoplastics. D. concrete plastics.
21. What does the abbreviation PVC stand for? A. Polythene Vinyl Chlorine B.
Polymerizing Vinyl Chlorine C. Polythene Vinyl Chloride D. Polymerizing Vinyl Chloride
22. Cellulose can be extracted from……… A. trees. B. plants. C. animals. D. insects.
23. When thousands of monomers are linked together, this is called…………… and the
compounds formed are called………… A. thermoplastic and thermosetting. B.
monomerization and monomers. C. polymerization and polymers. D. polymers and
monomers.
24. The process of adding water to quicklime is known as…………… A. clinker. B.
binding. C. slurry. D. slaking.
25. Rivets can be made from the following materials except A. brass. B. cooper. C.
bronze. D. aluminum.
26. Gelatin is flavourless and colourless. It is……… protein A. 90-96% B. 92-98% C.
96-99% D. 98-99%
27. The two most popular way of holding the crochet hook are……………and the…… A.
knife grip, pencil grip. B. pen grip, pencil grip. C. stick grip, knife grip. D. knife grip,
paper grip.
28. The stages below show the steps of the engineering design process except A. final
solution. B. situation. C. specification. D. designing.
29. The main meal plus sweet or dessert is called…… A. one-course meal. B. two-
course meal. C. three-course meal. D. four-course meal.
30. Drawing paper is held firmly on the drawing board with the help of………… during
drawing. A. sellotape B. pair of pegs C. pair of clips. D. set of pins
END OF PAPER
 CAREER TECHNOLOGY 2 SOLUTION
COMPULSORY
[30 MARKS]
QUESTION 1
(a) Write a design brief on the situation.
Design and construct a suitable waiting arena where passengers can sit under the
shade.
(b) Design a shaded waiting area for passengers at Keta – Vui lorry station to provide
relief from the scorching sun and improve their comfort while waiting for buses. [2
marks]
(c) Write two specifications each on the following:
(i) Function;
the unit will be used as a shade for the passengers.
The unit will also serve as a resting place for passers-by.
The 10- 20 passerby can stand under for shade.
(ii) Construction.
Woodwork tools should be used in making the unit.
The unit will be constructed at the lorry station.
[4 marks @ 1 mark each]
(d) Copy and complete the table below.
OPERATION ONE INSTRUMENT USED TO
PERFORM THE OPERATION
(i) Drawing horizontal lines T- square, ruler
(ii) Measuring angles Protractors, angle finder
(iii) Drawing circles Pair of compass, circular template

(iv) Holding papers firmly on drawing Bull dog clip, masking tape
boards

[4 marks @ 1 mark each]

(d) (i) Identify the images labelled A and B.
A = blouse B = shirt [2 marks @ 1 mark each]
(ii) Briefly describe the steps to follow when preparing a fabric for the images above
before cutting out.
Straighten the fabric by ironing and grain.
Check fabric for fault and avoid them when folding for cutting out.
Fold the fabric into two with right sides together, selvedge to selvedge.
Measure 10 cm or 4 inches from the selvedge if there is an opening.
Pin, tack to hold fabric together in position.
[5 marks @ 1 mark each]
(iii) State three tools and equipment in making the images above.
Sewing machine
Scissors
Measuring tape
Pins and needles.
Iron and ironing board
Fabric chalk or marking pen [3 marks @ 1 mark each]
(c) State five principles she should follow before steaming.
Choose a saucepan or pot with a fitting lid to keep in the steam.
The saucepan or pot should be deep and wide so that steam can circulate freely
around the food to ensure even cooking.
The water should boil before food is put into it.
The water should be kept boiling throughout the cooking period.
Refill the pot with boiling water or use enough boiling water to last through the
cooking to avoid lowering the temperature, which in turn makes the food heavy and
uncooked.
Cover food with greaseproof paper to prevent it from becoming soggy.
[10 marks @ 2 marks each] TOTAL = 30 MARKS
QUESTION 2
(a) (i) Explain the term “free-hand cutting”.
Free-hand cutting is the art of drafting a design directly on a fabric and cutting it out .
[1 mark]
(ii). State three disadvantages of free-hand cutting.
It causes anxiety for beginners.
It wastes fabric if the fabric is complicated.
Mistakes made during cutting out cannot be easily corrected and may result in loss of
fabric.
Designs of different sizes cannot be cut at a time.
There is an accent on folding which can use more fabric than when using commercial
patterns. [6 marks @ 1 mark each]
(b) (i) What is a seam?
A seam is a term that refers to the stitching line where two fabrics are stitched
together permanently. [2 marks]
(ii) Explain the two types of seams and give two examples each
Conspicuous (visible) seams are seams that appear on the right side of a garment.
They are decorative in nature. Examples are machine stitches, double stitch seam,
overlaid and slot seam.
Inconspicuous (invisible) seams are seams that cannot be seen on the right side
of a garment. Examples are French seam and plain or open seam. [6 marks @ 2 mark
each]
(c) (i) What is a cover?
Cover refers to the table space in front of a person’s seat. [1 mark]
(ii) Mention four table etiquette.
Be on time for meals.
Wait for others to be served before starting to eat.
Eat slowly and quietly.
Do not talk when there is food in your mouth.
Pass food to others or ask politely for it to be passed to you.
Chew food with mouth closed, biting a little at a time [4 marks @ 1 mark each]
TOTAL = 20 MARKS
QUESTION 3
(a) (i) What are the Methods involved in preparing “yakeyake”?
Wash cassava, peel and grate.
Put into a clean white sack and place a heavy object on it to squeeze out the juice.
Rub the cassava dough over a sieve to remove unwanted particles.
Add corn flour to the sieved cassava dough and season to taste.
Put enough on leaves and steam until cooked.
Serve with gray or fried fish with pepper.
[6 marks @ 1 mark each]
(ii) Mention three rules in microwave cooking.
Cover food to keep it moist
Use the correct temperature and time to ensure effective coking.
Never use a metal or aluminium saucepan in a microwave oven.
Food should be of even size and shape to obtain best result [3 marks @ 1 mark
each]

(b) (i). What is fullness in garment construction?
Fullness in clothing construction means the provision of extra allowance in the
garment.
[2 marks]
(ii) Identify four factors to consider when choosing method for arranging fullness
in garments.
The purpose for which the article will be used.
The type/ texture of fabric or material used.
The position on the garment where fullness is being made.
The shape of the fullness.
The age of the wearer of the garment.
The type of garment. [8 marks @ 2 marks each]
(c) (i) Explain the term small size business enterprise.
A small business enterprise is also a business with capital of up to one hundred
thousand Ghana cedis (GH¢ 100,000) with a work force of 6 to 29 and uses appropriate
technology
[1 mark]
(ii) Explain the following terms in career opportunity.
(α) Interest;
Interest in a career means you are pursuing a career that uses your talents and
analysis with your values and preferences.
(β) Skills;
Skills is the combination of one’s abilities, qualities and experiences applied to
perform tasks well.
(γ) Values.
Values are the job-related beliefs and ideas that you value.
[3 marks @ 1 mark each]
TOTAL = 20 MARKS
QUESTION 4
(a) Copy and complete the table below.
Tools One specific important use One most
Snip Cutting sheet metal and
thin
materials
Shaping and trimming
small pieces of materials.
Hacksaw Cutting through metal
pipes, rods and bars.
Making precise cuts in
various materials
Hand file Smoothing rough edges
and surfaces.
Shaping and refining
various materials
Bolster Chiseling and cutting
bricks, stones and
masonry
Creating clean and
precise edges on
materials.
important care
Keep the blades clean and
free from
debris after each use.
Store in a dry place to
prevent rust
and corrosion.
Replace the blade when
it becomes
dull for efficient cutting.
Keep the saw frame
tightene
Clean the file regularly
to prevent
clogging debris.
Store the file properly to
avoid damaging teeth.
Sharpen the bolster
blade when it
becomes dull.
Keep the bolster clean
and dry to
prevent rust.

Brick hammer Splitting bricks or stones Inspect the hammer

Striking and shaping head for chips or
masonry materials. cracks before use.
Store the hammer in a
dry place.

[10 marks @ 1 mark each]

(b) (i) What is portion control.
Portion control is defined as a way of controlling the size or quantity of food to be served
to an individual or a constant. [1mark]
(ii) State three reasons why portion control is important.
it helps us to sped less money on food.
It helps to provides what the body needs for normal functioning and nourishment.
It prevents waste of food since the exact quantity of food is cooked and served.
It allows you to have a tight handle on how many calories you are presumably
consuming.
It helps make profit in catering business because there is no waste of food.
[3 marks @ 1 mark each]
(c) (i) Mention three dress styles.
Aline or shape styles.
Apron dress
Kaftan dress
Kimono dress
Denim dress
Pinafore dress
Off-shoulder dress. [3 marks @ 1 mark each]
(ii) Identify the body parts measurement needed to make a dress.
Bust
Waist
Hips
Shoulder width
Back length
Arm length
Wrist
Dress length
Neck circumference
Etc.
[3 marks@ 1 mark each]
TOTAL = 20 MARKS