EDUCATION-NEWS CONSULT Name…………………………………………………………..

2024 BECE MOCK 4 Index Number…………………………………………….....

CAREER TECHNOLOGY 1 & 2

1 HR, 45 MINS

EDUCATION-NEWS CONSULT – DODOWA, ACCRA

Enhancing student performance through quality assessment
EDUCATION-NEWS CONSULT MOCK FOR 2024 BECE

Call us on 0550360658 to register your school or ward for our monthly result focused
mocks set by top examiners

SPECIAL PERFORMANCE BOOSTER – MOCK 4

FEBRUARY 2024 CAREER TECHNOLOGY 1 HR, 45 MINS

Do not open this booklet until you are told to do so. While you are waiting, read and observe the
following instructions carefully. Write your name and index number in ink in the spaces provided
above.

This booklet consists of two papers; I and II. Answer Paper 2 which comes first in your answer
booklet and Paper 1 on your Objective Test answer sheet. Paper 2 will last for 1 hour after which
the answer book let will be collected. Do not start Paper until you are told to do so. Paper 1 will
last 45 minutes.

VERY IMPORTANT INSTRUCTIONS

1. Read through the questions, brainstorm and plan your answers before you finally answer
them. This is one of the good ways to manage your time in an exam and to do well.
2. Write clearly, use simple expressions and provide the best answers possible.
3. Write answers that provide additional information. If you just list answers or provide one to
three worded answers, your will fail the paper.
4. Do well to explain your answers to help earn full marks. Check your units of measurement,
spellings, grammar and read over your work before submitting.
5. Write question numbers boldly, start every new major question (answers) on a new page.
6. Do not rewrite the full question before answering. Only write the question number.
7. Show workings in all instances in section B if the question involves calculations.
 PAPER 2 1 HOUR
ESSAY
[70 MARKS]
This paper is in two sections, A and B. Answer Question 1 in section A and three questions from section B.
Answer all the questions in your answer booklet. Credit will be given for clarity of expression and orderly
presentation of materials.

SECTION A
[30 MARKS]
COMPULSORY
Answer all questions from this section.

QUESTION 1
a. The diagrams below show some tools that help to work. Use them to answer the questions that follow.

(i) Identify the names of the A, B, C and D. (4 marks)

(ii) State one use each of the items A, B, C and D. (4 marks)
(iii) Give two ways to care for the tool labelled A. (2 marks)

b. (i) State three causal factors of deforestation. (3 marks)

(ii) Write three ways of maintaining a safe working environment at the workplace. (3 marks)
(iii) Outline four factors that influence the choice of food. (4 marks)

c. (i) State the five main aims of aid. (5 marks)

(ii) Explain the concept kitchen essentials. (2 marks)
(iii) Outline three methods of cleaning and sanitizing kitchen tools and equipment. (3 marks)
 SECTION B
40 MARKS
Answer two questions only from this section

QUESTION 2
a. (i) Explain design specification. (2 marks)
(ii) How is analysis done in design brief? (3 marks)

b. (i) Define the term "Menu" as used in meal preparation. (2 marks)

(ii) State three precautions to be taken when mixing lacquer with thinner. (3 marks)

c. (i) Write the main ways of making a pictorial drawing. (3 marks)

(ii) Explain how structural failures occur. (2 marks)

d. Make a well labelled free-hand sketch of a hand trowel. (5 marks)

QUESTION 3
a. (i) Explain the concept 'Food Hygiene". (2 marks)
(ii) State three ways to reduce the chances of cross- contamination of food. (3 marks)

b. (i) Explain how stress cause accidents in workshops. (2 marks)

(ii) Outline any three skills of preventing accidents in the workshop. (3 marks)

c. (i) What is steaming? (2 marks)

(ii) Mention the two kinds of steaming process. (3 marks)

d. Briefly explain how you will administer first aid to person affected with fainting. (5 marks)

QUESTION 4
a. (i) State three points to consider when choosing cereals and grains. (3 marks)
(ii) Write three characteristics used to judge food in terms of appearance and palatability.
(3 marks)
b. (i) What is free-hand cutting? (2 marks)
(ii) Give three disadvantages of free-hand cutting. (3 marks)

c. (i) State three basic rules for making seams in sewing. (3 marks)
(ii) Outline three factors to consider when choosing methods for arranging fullness in sewing.
(3 marks)
d. How does the concept of finishing affect the products of metal work. (3 marks)
 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. Which of the following drawings provides the most realistic and usually the most pleasing likeness
when compared with other types of pictorial views?
A. orthographic
B. oblique
C. isometric
D. perspective

2. The sources of design knowledge are people, process, and...

A. products
B. direction
C. organisation
D. measurement

3. The following are examples of chisels used in metalwork except..............

A. flat chisel
B. firmer chisel
C. diamond point chisel
D. half round chisel

4. Which of the following is used to draw curves at the armhole, neckline, curved darts, sleeve cap curves,
and hipline curve?
A. French dart
B. Cumming dart
C. French curve
D. Dart curve

5. The joining process which involves parts made to join along their contacting surfaces through the
application of heat or pressure, or both is known as ............. joint.
A. mechanical
B. thermodynamic
C. physical
D. sectional
6. Which of the following is determined by a standard test where the surface resistance to indentation is
measured?
A. toughness
B. hardness
C. strength
D. conductivity
7. Materials that only melt at very high temperatures are called
A. refractory
B. cognitive
C. sensory
D. feasible

8. The ability of the material to resist deformation is known as .............

A. toughness
B. strength
C. hardness
D. conductivity

9. .............. is a granular material consisting of finely divided rock and mineral particles
A. graphite
B. fine sand
C. coarse stone
D. granite

10. .................... implies the use of routine measurements to detect changes in the environment or health,
and can be based on data from a wide variety of sources
A. analysis
B. monitoring
C. determination
D. sequencing

11. ..................... is the emptying of bowels in the open without the use of properly designed structures
built for the handling of human waste such as toilets.
A. open defaecation
B. cessation
C. bowelling
D. closed defecation

12. A ................is caused by something wet, such as hot water or steam.

A. burn
B. scald
C. bruise
D. swelling

13. This is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the
steam that carries heat to the food.
A. parboiling
B. simmering
C. steaming
D. frying
14. Which of the following is a cleaning agent?
A. silva
B. silvo
C. sanda
D. daner
15. ................is one type of manufacturing operation where excess material is gradually removed by
shearing in the form of a chip from a preformed blank
A. machining
B. shinning
C. sandpapering
D. shearing

16. Which of the following technique is used in the production of sausages and similar products?
A. bowl chopping
B. mincing
C. slicing
D. cutting

17. Which of this wood technique ensures professional-looking results in joinery?

A. coping
B. sawing
C. moulding
D. tendering

18. The following are properties of alloys except..

A. hardness
B. corrosion resistance
C. machinability
D. lustre

19. Which of the following compounds is very crucial in the manufacturing of plastics?
A. crucible
B. naphtha
C. hydrocarbon
D. polythene

20. The following are mechanical procedures for producing metals except..
A. grinding
B. chemical treatment
C. electrical treatment
D. quarrying

21. The following are examples of alloys except.

A. stainless steel B. brass
C. bronze D. mercury
22. Which property makes steel a resistant material?
A. high ductility
B. low strength
C. corrosion resistance
D. low melting point

23. Which of the following tools is used for measuring the thickness of materials?
A. vernier caliper
B. micrometer
C. depth gauge
D. tape measure

24. Which of the following is a primary source of protein in a vegetarian diet?

A. chicken B. lentils
C. beef D. tuna

25. The series of structured and connected educational programmes and support services that enable
students, often while they are working, to advance over time to better jobs and higher levels of
education and training is known as............
A. sectional opportunities
B. career exchange
C. career pathways
D. job opportunities

26. The creation of avenues of advancement for the underemployed, the unemployed, incumbent workers,
new and future labour market entrants, and to produce a steady supply of qualified workers for
employers is referred to as.............
A. career exchange B. sectional opportunities
C. job opportunities D. career pathways

27. Finding the right career and making an informed career decision requires relevant and ........
information about the opportunities exist in a particular field
A. reliable B. effective
C. respectful D. understandable

28. How you manage your small business is a key............ of your success
A. advocate B. determinant
C. moment D. understanding

29. The following are typical micro business enterprises except..........

A. roadside vendors B. provision shop operators
C. restaurants D. waakye sellers

30. The stand out capital for small business enterprise is .............
A. 10,000 B. 100,000
C. 1,000,000 D. 10,000,000