CAMPUSNINJA / THE STUDY DESK

JAMB Home EconomicsStudy notes & practice

Practise family resource management, food science, nutrition, textiles and everyday decision-making.

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Foundation revision notes and original practice. These lessons introduce home management, food, clothing and family topics. They do not replace supervised practical work.

What these revision notes cover
  • These lessons introduce home management, food, clothing and family topics. They do not replace supervised practical work.
  • Further menus, sewing examples, practical assessment and extended calculations are still needed.

01 Home Economics education

Home Economics and its careers

Read this lesson

What you should be able to do

  • Connect subject areas to family needs
  • Identify related careers

Understand it

Home Economics applies knowledge to everyday wellbeing and resource use. Its connected areas include foods and nutrition, clothing and textiles, home management, and family and child development. It concerns decision-making as well as practical tasks.

Science explains digestion, food changes and textile properties. Mathematics supports measurement and budgeting; economics supports choices under limited resources; art supports clothing and interior design. A meal plan can require all these areas together.

Careers include catering, fashion design, textile design, childcare, teaching, research and interior decoration. Professional roles such as dietetics require appropriate training and credentials. A career title alone does not show that someone is qualified to offer clinical treatment.

Work through an example

Which subject links are involved in planning a low-cost nutritious lunch?

Explanation: Nutrition helps select foods; mathematics calculates amounts and cost; management organises time and resources.

Watch out: Home Economics is broader than cooking or sewing alone.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which area chiefly studies household resource decisions?

  1. Food chemistry
  2. Child motor development
  3. Home management
  4. Textile construction
Show answer and explanation

Answer C: Home management

Home management concerns how a household plans and uses resources to meet goals. Textile construction focuses on making textile products; child motor development concerns movement skills; food chemistry concerns food substances and changes. All can relate to home life, but only home management directly matches the question.

Question 2

Which skill is directly useful in scaling a recipe?

  1. Unit-price comparison alone
  2. Fabric-grain identification
  3. Colour matching
  4. Ratio calculation
Show answer and explanation

Answer D: Ratio calculation

Scaling a recipe uses the same multiplication factor for each ingredient. To make three portions from a two-portion recipe, multiply quantities by 3/2. Comparing prices alone, matching colours and identifying fabric grain do not calculate the required ingredient quantities.

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02 Home management

Management, goals and decisions

Read this lesson

What you should be able to do

  • Apply the management cycle
  • Distinguish needs, wants and values

Understand it

Management involves planning, organising resources, carrying out a plan and evaluating the result. Evaluation asks whether the goal was reached and what should change next time. Plans need to match available resources, not only wishes.

Values are beliefs about what matters; goals are outcomes people seek; standards describe an acceptable level of performance. Needs are essentials for wellbeing, while wants are desired additions. Their practical priority depends on the situation.

Decision-making begins with identifying the problem, gathering information, comparing alternatives and selecting an action. After action, review the outcome. A useful comparison considers cost, time, safety and who will be affected, rather than price alone.

Work through an example

A family wants to reduce food waste. Give a measurable goal.

Explanation: For example, record avoidable food discarded for a week, then aim to reduce that amount by a stated proportion over the next month.

Watch out: A goal should describe an outcome, not just a vague intention.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which stage checks whether a plan worked?

  1. Evaluation
  2. Implementation
  3. Resource allocation
  4. Planning
Show answer and explanation

Answer A: Evaluation

Evaluation compares results with the intended goal.

Question 2

A belief that education deserves priority is an example of what?

  1. A value
  2. A budget category
  3. A resource
  4. A performance standard
Show answer and explanation

Answer A: A value

Values guide which goals and choices people consider important.

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03 Home management

Time, energy and household resources

Read this lesson

What you should be able to do

  • Distinguish human and material resources
  • Apply work simplification

Understand it

Human resources include time, energy, knowledge, skills and attitudes. Material resources include money, tools and other possessions; community facilities can also support family goals. Resources interact: a skill may reduce the money needed for a task.

A work plan orders tasks and allows time for preparation, completion and rest. Some tasks can overlap safely, while others require full attention. Plan demanding tasks when energy and support are available instead of assuming every hour is equally productive.

Work simplification reduces unnecessary movement and effort. Keeping frequently used items within reach, grouping related tasks and choosing suitable tools can save energy. Shortcuts should not remove hygiene, safety or necessary checks.

Work through an example

Why place commonly used cooking utensils near the preparation area?

Explanation: It reduces repeated walking and reaching, making the work sequence more efficient.

Watch out: Working faster is not useful if it creates unsafe conditions.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which is a human resource?

  1. Skill
  2. A sewing machine
  3. A cooking pot
  4. A table
Show answer and explanation

Answer A: Skill

Skill is an ability of a person; the others are material resources.

Question 2

Which action simplifies work specifically by reducing unnecessary movement around the work area?

  1. Buying a faster tool without changing a poor layout
  2. Repeating each preparation trip separately
  3. Organising tools to reduce repeated movement
  4. Making every task longer to ensure accuracy
Show answer and explanation

Answer C: Organising tools to reduce repeated movement

It reduces avoidable effort without removing essential safety steps.

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04 Home management

Income, budgeting and saving

Read this lesson

What you should be able to do

  • Construct a balanced budget
  • Distinguish saving, credit and insurance

Understand it

Income may be regular or irregular and may come from wages, business, farm sales or other legitimate sources. Money income is cash received; non-money resources can also contribute to living, such as food produced for household use.

A budget estimates income and allocates it among expenses and saving. Fixed expenses change little in the short term; variable expenses fluctuate. Set priorities, include irregular costs and compare planned with actual spending. A budget deficit occurs when planned outgoings exceed income.

Saving reserves resources for later use. Credit allows present use with future repayment obligations. Insurance covers specified risks under a contract. Compare costs and conditions carefully; neither a loan nor an insurance policy is free extra income.

Work through an example

Income is ₦40,000. Expenses total ₦35,000. What remains for saving if there are no other outgoings?

Explanation: ₦40,000 − ₦35,000 = ₦5,000.

Watch out: An amount borrowed must not be confused with earnings.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

What is a budget deficit?

  1. Income exceeds outgoings
  2. Saving equals all income
  3. Outgoings exceed income
  4. Income equals outgoings
Show answer and explanation

Answer C: Outgoings exceed income

A deficit means the planned or actual spending is greater than available income.

Question 2

Which cost is most likely variable?

  1. A fixed annual subscription
  2. Food spending that changes with purchases
  3. A fixed monthly rent under an unchanged agreement
  4. A fixed instalment under unchanged terms
Show answer and explanation

Answer B: Food spending that changes with purchases

Food spending can vary with quantity, price and choices.

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05 Family living

Family relationships and communication

Read this lesson

What you should be able to do

  • Compare family structures
  • Explain constructive conflict resolution

Understand it

Families can include parents and children, extended relatives, single parents, adoptive relationships and other caring arrangements. Their functions include care, socialisation, support and resource sharing. Structure alone does not determine whether a family communicates well.

Family stages change responsibilities, for example when children become adolescents or adults become carers. Adolescence involves physical, emotional and social change. Introversion and extroversion describe tendencies, not fixed measures of worth or ability.

Constructive communication uses listening, clear statements and respectful discussion. Conflict resolution identifies the issue and seeks workable agreements. Coercion or abuse is not a normal communication style to accept. Digital communication can maintain contact but needs privacy, boundaries and verification of information.

Work through an example

Two siblings disagree over study space. What makes a useful discussion?

Explanation: Each explains their needs, listens and agrees on a workable timetable or shared arrangement, then checks whether it works.

Watch out: Do not infer a family’s quality from its structure alone.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which behaviour supports communication?

  1. Preparing a reply without checking meaning
  2. Listening before responding
  3. Solving the issue without hearing other needs
  4. Assuming disagreement means disrespect
Show answer and explanation

Answer B: Listening before responding

Listening helps clarify needs and reduces misunderstanding.

Question 2

Which is a family function?

  1. Elimination of every difference of opinion
  2. Replacement of every community service
  3. Production of all household goods
  4. Care and socialisation
Show answer and explanation

Answer D: Care and socialisation

Families commonly provide care, learning, belonging and support.

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06 Family living

Relationships, reproduction and reproductive health

Read this lesson

What you should be able to do

  • Distinguish fertilisation and implantation
  • Explain consent and prevention principles

Understand it

Reproduction involves sperm and an ovum. Fertilisation usually occurs in a fallopian tube; implantation is attachment of the developing embryo to the uterine lining. Menstruation is shedding of the lining when the cycle does not result in an established pregnancy.

Healthy relationships require consent, respect, communication and freedom from coercion. Family planning helps people make informed decisions about whether and when to have children. Marriage customs and legal requirements differ; a study summary should not replace current legal advice.

Contraceptive methods have different uses and limitations. Correct and consistent condom use reduces the risk of pregnancy and many sexually transmitted infections; most other contraceptive methods do not protect against STIs. Testing and treatment belong with qualified health services, not diagnosis from appearance.

Work through an example

Why is preventing pregnancy not the same as preventing STIs?

Explanation: A method may prevent pregnancy without blocking infection transmission. The two goals need to be considered separately.

Watch out: An absence of obvious symptoms does not prove absence of infection.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Where does implantation normally occur?

  1. Ovary surface
  2. Fallopian tube lumen
  3. Uterine lining
  4. Cervical canal
Show answer and explanation

Answer C: Uterine lining

The developing embryo implants in the endometrium of the uterus.

Question 2

Which statement about contraception is accurate?

  1. An absence of symptoms proves STI protection
  2. Methods differ in whether they reduce STI risk
  3. Any method that prevents pregnancy also prevents STIs
  4. Hormonal methods block all infection transmission
Show answer and explanation

Answer B: Methods differ in whether they reduce STI risk

Condoms can reduce many STI risks; most other contraceptive methods do not provide that protection.

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07 Family living

Pregnancy, infant care and child development

Read this lesson

What you should be able to do

  • Explain antenatal and postnatal care
  • Distinguish growth and development

Understand it

Antenatal care supports health during pregnancy; postnatal care supports the parent and baby after birth. Skilled care helps identify problems and provide appropriate advice. These lessons explain concepts and do not teach unsupervised childbirth or treatment.

Growth is an increase in physical size; development includes changes in movement, thinking, language and social abilities. Children develop at different rates. Responsive care, nutrition, safe play, sleep and appropriate health services support development.

WHO recommends exclusive breastfeeding for the first six months, followed by safe complementary foods while breastfeeding continues up to two years or beyond. Families with feeding difficulties need individual professional support. Play materials should suit developmental ability and avoid choking, sharp edges or other hazards.

Work through an example

A child becomes heavier and learns to stack blocks. Which change illustrates growth and which illustrates development?

Explanation: Increasing body mass illustrates growth; gaining a coordinated skill illustrates development.

Watch out: One missed milestone in isolation is not a diagnosis.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Care during pregnancy is called what?

  1. Convalescent care
  2. Neonatal care
  3. Postnatal care
  4. Antenatal care
Show answer and explanation

Answer D: Antenatal care

Antenatal means before birth, particularly healthcare during pregnancy.

Question 2

Which toy feature is unsafe for a young child who puts objects in the mouth?

  1. Stable construction
  2. Washable surfaces
  3. Smooth large pieces suited to age
  4. Small detachable pieces
Show answer and explanation

Answer D: Small detachable pieces

Small detachable parts can create a choking risk.

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08 Home management

Housing, furnishings and utilities

Read this lesson

What you should be able to do

  • Evaluate housing choices
  • Apply basic design and utility principles

Understand it

A house is a physical shelter; a home includes the relationships and everyday life within it. Housing choices involve cost, security, access, ventilation, drainage, water and space. A visually attractive house can still be unsuitable if essential services are poor.

Interior design uses line, colour, texture, proportion and balance. Furniture arrangement should support movement and use, not block doors or ventilation. Furnishings such as curtains and rugs add comfort but also create cleaning and maintenance needs.

Utilities include water, electricity, fuel and communication. Choose systems by reliability, total cost and safe use. Fuel-burning equipment needs suitable ventilation; electrical repairs require competent help. Decorative choices should not conceal hazards or obstruct access.

Work through an example

Why is a clear route between furniture and the exit important?

Explanation: It supports everyday movement and safer evacuation, particularly for children, older people and people with mobility needs.

Watch out: Decoration cannot compensate for unsafe housing.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which factor concerns healthy housing most directly?

  1. Ventilation and sanitation
  2. The highest-priced furniture
  3. Matching curtain and wall colours
  4. The largest possible ornaments
Show answer and explanation

Answer A: Ventilation and sanitation

Ventilation and sanitation affect safe, healthy living conditions.

Question 2

What does proportion describe in interior design?

  1. Repetition of a decorative motif
  2. Relative sizes of furnishings and space
  3. Difference between light and dark surfaces
  4. Distribution of visual weight
Show answer and explanation

Answer B: Relative sizes of furnishings and space

Proportion concerns how sizes relate within the room.

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09 Home management

Surfaces, cleaning and sanitation

Read this lesson

What you should be able to do

  • Match cleaning methods to surfaces
  • Explain waste and pest prevention

Understand it

Wood, glass, metal, plastic, tiles and textile coverings respond differently to water, abrasion and chemicals. Dust removal usually precedes wet cleaning. Test an unfamiliar product on a small hidden area and follow the label rather than assuming stronger concentration is better.

Soap and detergent help remove soil; abrasives scrub but may scratch; polish changes or protects a surface finish. Cleaning removes dirt, while disinfection reduces specified microorganisms. Never mix cleaning products, particularly bleach with acids or ammonia-containing products.

Sanitation includes safe water, toilets, drainage and waste handling. Covered refuse, clean food-storage areas and removal of pest access reduce household infestation. Open burning, stagnant wastewater and dumping waste into drains can create wider environmental and health problems.

Work through an example

Why avoid a harsh abrasive on a polished plastic surface?

Explanation: It may scratch the finish, making the surface dull and potentially harder to keep clean.

Watch out: Cleaning and disinfection are related but different processes.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which practice helps prevent household pests?

  1. Keeping refuse indoors without a lid
  2. Secure food and waste storage
  3. Using fragrance instead of cleaning
  4. Covering visible dirt while leaving scraps accessible
Show answer and explanation

Answer B: Secure food and waste storage

Reducing access to food, water and shelter helps discourage pests.

Question 2

What is the safest response to an unknown cleaning-product combination?

  1. Do not mix it; follow product instructions
  2. Combine products if their colours match
  3. Mix a small amount to see whether it smells safe
  4. Assume dilution prevents every chemical reaction
Show answer and explanation

Answer A: Do not mix it; follow product instructions

Mixing products can create dangerous reactions and is not a safe shortcut.

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10 Home management

Consumer education and purchasing

Read this lesson

What you should be able to do

  • Compare unit prices and product information
  • Distinguish information from advertising

Understand it

Consumer education helps people select, use and evaluate goods and services. Compare quality, quantity, suitability, durability and total cost. The cheapest item may cost more in the long run if it fails quickly or cannot be repaired.

Unit price allows fairer comparison across pack sizes: divide price by quantity in consistent units. Labels can provide ingredients, care instructions, dates and manufacturer information. Read the particular meaning of a date label rather than treating every date as identical.

Advertising aims to influence purchase; its claims need evidence. Keep receipts and product details for legitimate complaints. Consumer responsibilities include following safe-use instructions and giving accurate information. Regulatory roles and legal rights should be checked against current official guidance.

Work through an example

Which is cheaper per kilogram: 500 g for ₦800 or 1 kg for ₦1,500?

Explanation: 500 g for ₦800 equals ₦1,600/kg, so the 1 kg pack has the lower unit price if quality and usability are comparable.

Watch out: A larger pack is only useful if it can be stored and used without waste.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

What makes pack-price comparison fair?

  1. Comparing total pack prices without weights
  2. Assuming larger packs always cost less per unit
  3. Using the same unit of quantity
  4. Treating a discount percentage as a unit price
Show answer and explanation

Answer C: Using the same unit of quantity

Unit prices allow different quantities to be compared on the same basis.

Question 2

Which document is useful when raising a purchase complaint?

  1. An unrelated price list
  2. An advertising slogan
  3. A blank warranty card with no purchase details
  4. Receipt
Show answer and explanation

Answer D: Receipt

A receipt provides evidence of the transaction.

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11 Foods and nutrition

Nutrients, digestion and balanced meals

Read this lesson

What you should be able to do

  • Connect nutrients to functions
  • Explain digestion and balanced intake

Understand it

Carbohydrate and fat supply energy; protein supports growth, repair and many body functions. Vitamins and minerals support specific processes; water supports transport and temperature regulation. Dietary fibre helps normal bowel function. Foods usually contain several nutrients rather than only one.

Digestion breaks large molecules into forms that can be absorbed. Chewing and muscular movement are mechanical processes; enzymes carry out chemical digestion. Most nutrient absorption occurs in the small intestine. Absorption and digestion are not identical steps.

A balanced diet provides a suitable range and amount of nutrients over time. Include varied foods suited to age, activity, availability and needs. Deficiency can harm health, but a single symptom cannot identify one nutrient deficiency. For example, iron deficiency can cause anaemia, while anaemia also has other causes.

Work through an example

Why is “rice is carbohydrate, beans are protein” an incomplete description?

Explanation: Each food contains more than one nutrient. The labels highlight common contributions but do not describe the full composition.

Watch out: No single ordinary food supplies every person’s needs in every amount.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Where is most nutrient absorption carried out?

  1. Oesophagus
  2. Stomach
  3. Small intestine
  4. Large intestine
Show answer and explanation

Answer C: Small intestine

The small intestine has a large specialised absorptive surface.

Question 2

Which nutrient is especially associated with tissue growth and repair?

  1. Fat
  2. Dietary fibre
  3. Protein
  4. Carbohydrate
Show answer and explanation

Answer C: Protein

Protein provides amino acids used in tissue and functional molecules.

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12 Foods and nutrition

Meal planning, special groups and food service

Read this lesson

What you should be able to do

  • Plan meals using practical constraints
  • Distinguish service styles

Understand it

Meal planning considers nutrition, age, activity, health needs, cost, preferences, equipment and preparation time. Variety in colour, texture and flavour can make a meal appealing without making it expensive. Seasonal foods can help a budget where they are available and suitable.

Adolescents need nutrients for growth; physically active people generally need more energy than less active people of similar size. Pregnancy, lactation, infancy and illness can change needs. Medical diets should follow qualified individual advice rather than a general school menu.

Food service includes planning quantities, setting a suitable table, serving hygienically and clearing safely. Buffet service lets diners choose from presented dishes; plated service portions food before serving. Hospitality involves comfort, clear communication and respect for dietary restrictions.

Work through an example

A meal is nutritious but requires equipment the household does not have. What planning error occurred?

Explanation: The plan did not account for available equipment and practical resources.

Watch out: A “special diet” should not be prescribed from a label such as elderly or pregnant alone.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which factor belongs in meal planning?

  1. Only the visual colour combination
  2. Only the highest-priced ingredients
  3. Available time and equipment
  4. Only the largest portion size
Show answer and explanation

Answer C: Available time and equipment

A workable plan must fit resources as well as nutritional needs.

Question 2

In plated service, food is usually what?

  1. Portioned onto plates before serving
  2. Chosen by diners from a buffet display
  3. Passed in communal serving dishes at the table
  4. Collected unportioned from food storage
Show answer and explanation

Answer A: Portioned onto plates before serving

Plated service presents a prepared individual portion.

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13 Foods and nutrition

Cooking methods and heat transfer

Read this lesson

What you should be able to do

  • Compare moist and dry cooking
  • Distinguish conduction, convection and radiation

Understand it

Cooking changes flavour, texture and appearance and can improve digestibility and safety. Boiling, simmering and steaming use moist heat. Baking and roasting mainly use dry heat; frying uses hot fat or oil. The best method depends on the food and desired result.

Conduction transfers heat through direct contact, as from a pan into food. Convection transfers heat through moving fluid such as circulating water or hot air. Radiation transfers energy through electromagnetic waves, as from a grill element.

Several heat-transfer mechanisms can act at once. A cooking method should not be reduced to one mechanism when the equipment combines them. Time, temperature, food size and equipment performance affect cooking; apparent browning alone does not prove the centre is safely cooked.

Work through an example

Explain heat movement in a pot of boiling water.

Explanation: The pan conducts heat to adjacent water, while moving water distributes heat by convection.

Watch out: Convection occurs in fluids, not by particles travelling through a rigid metal pan.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which method cooks food in water vapour?

  1. Steaming
  2. Baking
  3. Grilling
  4. Boiling
Show answer and explanation

Answer A: Steaming

Steaming uses vapour from heated water.

Question 2

Heat moving through a metal pan is mainly what?

  1. Evaporation
  2. Conduction
  3. Radiation
  4. Convection
Show answer and explanation

Answer B: Conduction

Conduction transfers energy through the material without bulk movement of the solid.

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14 Foods and nutrition

Flour mixtures and raising agents

Read this lesson

What you should be able to do

  • Compare batters, doughs and pastry
  • Explain raising and common faults

Understand it

A batter has enough liquid to flow; a dough is firm enough to handle. Wheat flour proteins can form gluten when hydrated and worked, helping dough hold gas. Different foods require different structures, so heavy mixing is not suitable for every mixture.

Yeast produces carbon dioxide through fermentation. Chemical raising agents produce gas through reactions; whisking incorporates air; steam expands during heating. The mixture must trap gas and then set for a light structure.

Short pastry aims for a tender crumb rather than strong elasticity; bread needs a gas-holding network. Measuring errors, wrong temperature, unsuitable mixing and ineffective raising agents can cause faults. Diagnose from the full method instead of assuming every dense product needs more raising agent.

Work through an example

Why can excessive working make short pastry tough?

Explanation: It encourages gluten development, producing a stronger elastic structure than the tender pastry requires.

Watch out: Batter and dough are not distinguished only by their final shape.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which gas is produced by yeast in bread fermentation?

  1. Carbon dioxide
  2. Water vapour as the fermentation product
  3. Nitrogen
  4. Oxygen
Show answer and explanation

Answer A: Carbon dioxide

Yeast fermentation releases carbon dioxide, which can expand the dough.

Question 2

Which mixture normally flows rather than being kneaded?

  1. Rolled shortcrust pastry
  2. Batter
  3. Firm biscuit dough
  4. Firm bread dough
Show answer and explanation

Answer B: Batter

A batter contains enough liquid to flow.

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15 Foods and nutrition

Measurement, food tests and recipe development

Read this lesson

What you should be able to do

  • Scale recipes accurately
  • Interpret simple food tests

Understand it

Reliable recipes specify ingredients, amounts, method, yield and suitable cooking conditions. Mass and volume are different measurements: 100 ml of one ingredient does not automatically have the same mass as 100 ml of another. Use appropriate measuring equipment and units.

In supervised food tests, iodine indicates starch by a blue-black colour; the Biuret test indicates protein by a violet colour; Benedict's test under suitable heated conditions detects reducing sugars. These tests have specific targets: a negative result does not mean the food contains no nutrients.

Recipe development changes one feature at a time where possible, records results and evaluates flavour, texture, appearance, cost and nutrition. Use measured observations and fair comparisons. Laboratory reagents and heated tests are not kitchen tasting activities.

Work through an example

A recipe for four portions uses 300 g flour. How much is needed for six portions?

Explanation: 300 × 6/4 = 450 g, assuming all ingredients scale proportionally.

Watch out: Do not taste food after adding laboratory reagents.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which test is associated with starch?

  1. Iodine test
  2. Ethanol emulsion test
  3. Benedict’s test
  4. Biuret test
Show answer and explanation

Answer A: Iodine test

Iodine forms a blue-black colour with starch under the usual school test conditions.

Question 2

Scaling a recipe from two to six portions multiplies amounts by what?

  1. 6
  2. 4
  3. 2
  4. 3
Show answer and explanation

Answer D: 3

Six divided by two is three.

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16 Foods and nutrition

Kitchen layout, hygiene and safety

Read this lesson

What you should be able to do

  • Prevent cross-contamination
  • Identify safety priorities

Understand it

Kitchen layout should support a clear sequence from storage to preparation, cooking and cleaning. Select equipment by function, size, durability, energy needs and ease of cleaning. Sharp tools require secure handling and safe storage; cluttered routes increase accidents.

Food hygiene controls contamination by microorganisms, chemicals and foreign objects. Keep hands and equipment clean, separate raw from ready-to-eat food, cook thoroughly and use safe water. A board used for raw meat should not immediately be used for salad without proper cleaning.

First aid gives immediate support while appropriate help is obtained. Check scene safety before touching an injured person, particularly around electricity. For a burn, appropriate cooling uses running water rather than ice or household pastes; serious burns, poisoning and breathing problems require urgent professional help.

Work through an example

A knife cuts raw chicken and is then used on a ready-to-eat tomato. What is the hazard?

Explanation: Cross-contamination: microorganisms can be transferred from raw chicken to food that will not be cooked.

Watch out: Food that looks and smells normal can still be unsafe.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which practice prevents cross-contamination?

  1. Rinse raw-meat utensils briefly and reuse without proper cleaning
  2. Use appearance alone to identify contaminated food
  3. Separate raw and ready-to-eat preparation
  4. Store raw food above ready-to-eat food if both look fresh
Show answer and explanation

Answer C: Separate raw and ready-to-eat preparation

Separation and proper cleaning reduce transfer of microorganisms.

Question 2

Before helping someone near a live electrical source, what matters first?

  1. Touching the casualty before assessing the source
  2. Moving the casualty while the source remains live
  3. Scene safety and safe isolation of the hazard
  4. Starting wound cleaning before removing electrical danger
Show answer and explanation

Answer C: Scene safety and safe isolation of the hazard

A rescuer must avoid becoming another casualty; electrical hazards need safe isolation.

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17 Foods and nutrition

Preservation, convenience foods and gardening

Read this lesson

What you should be able to do

  • Explain preservation mechanisms
  • Evaluate convenience foods and garden inputs

Understand it

Food spoils through microorganisms, enzymes and physical or chemical changes. Drying reduces available water; refrigeration slows many reactions and microbial growth; freezing stops growth of many microbes while food remains frozen but does not sterilise it. Packaging protects against contamination and moisture changes.

Convenience foods reduce preparation tasks but differ in price, nutrition, storage needs and packaging. Compare labels and total meal cost. Additives have specific functions, such as preservation, colour or texture; their presence alone does not determine whether a whole diet is balanced.

A home garden can provide vegetables, learning and recreation. Choose a site with suitable light, water, drainage and safe soil, then match crops to space and season. It still requires labour and resources; it is not automatically free food. Safe storage and reheating of leftovers matter because reheating does not reverse every type of spoilage.

Work through an example

Why does drying preserve many foods?

Explanation: It reduces the water available for microbial growth and some deterioration processes, provided the product remains suitably dry.

Watch out: Freezing is not the same as sterilisation.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

What is the main preservation principle of refrigeration?

  1. Increasing acidity enough to preserve every food
  2. Slowing microbial growth and reactions
  3. Killing all microorganisms in the food
  4. Removing most food water
Show answer and explanation

Answer B: Slowing microbial growth and reactions

Low temperature slows many spoilage processes but does not make all food sterile.

Question 2

Which site factor is important for a home vegetable garden?

  1. A sheltered site with no light at any time
  2. Permanently waterlogged soil for every vegetable
  3. The closest location regardless of contaminated soil
  4. Drainage and suitable sunlight
Show answer and explanation

Answer D: Drainage and suitable sunlight

Crops need an appropriate growing environment, including light and water management.

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18 Clothing and textiles

Fibres, fabrics and textile finishes

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What you should be able to do

  • Classify fibres and construction methods
  • Interpret textile properties

Understand it

A fibre is a fine strand; yarn combines fibres or filaments; fabric is a textile structure. Cotton and linen are plant fibres; wool and silk are animal fibres. Rayon is regenerated cellulose, while polyester is a synthetic polymer fibre.

Weaving interlaces warp and weft; knitting interloops yarn; nonwoven methods bond fibres without conventional weaving. Blends combine fibres to balance properties. Absorbency, strength, elasticity, drape and care needs affect suitability for a garment.

Finishes change appearance or performance, such as adding texture, crease resistance or water repellence. Locally made fabrics express technical and cultural knowledge and should be identified accurately. A fibre name alone does not determine every property: yarn, structure and finish also matter.

Work through an example

Why might a manufacturer blend two fibres?

Explanation: To combine useful properties, such as comfort, strength, durability or easier care, though the actual result depends on the blend.

Watch out: Rayon is manufactured but is not classified in the same way as a fully synthetic fibre such as polyester.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which fibre comes from a plant?

  1. Silk
  2. Cotton
  3. Cashmere
  4. Wool
Show answer and explanation

Answer B: Cotton

Cotton is a plant seed fibre.

Question 2

Which construction method interloops yarn?

  1. Weaving
  2. Knitting
  3. Bonding
  4. Felting
Show answer and explanation

Answer B: Knitting

Knitting forms fabric through linked loops.

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19 Clothing and textiles

Garment construction, decoration and wardrobe planning

Read this lesson

What you should be able to do

  • Identify basic construction processes
  • Choose clothing by use and resources

Understand it

Accurate body measurements guide pattern choice and adjustment. A seam joins fabric pieces; a hem finishes an edge; a dart shapes flat fabric around body contours. Pleats, gathers, tucks and shirring control fullness in different ways.

Tools include measuring tapes, needles, scissors, pins and sewing machines. Match needle, thread and stitch to fabric and task. Decoration may use embroidery, appliqué or patchwork; mending such as darning or patching extends garment use. Practical sewing requires safe handling and appropriate supervision.

Wardrobe planning considers climate, occupation, comfort, personal preference, care, cost and existing clothes. Good grooming concerns cleanliness and suitable care, not body shaming. Accessories should support the intended use and overall design instead of creating discomfort or hazards.

Work through an example

Why is a dart used in a fitted garment?

Explanation: A dart takes up a controlled wedge of fullness by folding and stitching, shaping flat fabric around a curved body area. Cutting the wedge out is not the general instruction for making a dart.

Watch out: A seam allowance is extra fabric for joining; it is not the final body measurement.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

Which process finishes a garment edge by folding and securing it?

  1. Pleating
  2. Gathering
  3. Darting
  4. Hemming
Show answer and explanation

Answer D: Hemming

A hem turns and secures an edge to finish it.

Question 2

Which should influence wardrobe planning?

  1. Buying every garment in one unsuitable fabric
  2. Choosing solely by current advertising
  3. Ignoring the cost and method of care
  4. Climate, use and available budget
Show answer and explanation

Answer D: Climate, use and available budget

Practical clothing choices should meet the wearer’s actual needs and resources.

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20 Clothing and textiles

Laundry, stains and garment care

Read this lesson

What you should be able to do

  • Order laundry operations
  • Use care information safely

Understand it

Read the garment care label before treatment. Sort by compatible colour, fibre and care needs. Check pockets, mend damage and identify stains before washing. Drying and ironing must suit the fabric and finish; excessive heat can damage some fibres.

Water, soap and detergents help remove dirt, but performance depends on fabric, water and soil. Dry cleaning uses suitable non-water solvents in a specialised process; it does not simply mean airing clothes. Some trims and finishes need care different from the main fabric.

Treat stains promptly using a method compatible with the material and instructions. Avoid heat-setting an unidentified stain and never mix cleaning chemicals. A small hidden-area test can reveal colour loss or damage. Store garments clean and dry, with suitable protection from pests and moisture.

Work through an example

Why check a care label before ironing?

Explanation: The fibre and finish may tolerate only particular heat levels or may not be suitable for ironing.

Watch out: A hotter iron is not automatically more effective or safer.

2 practice questions with answers

Try each question before opening its answer. These are original CampusNinja practice questions.

Question 1

What should happen before washing a mixed pile of garments?

  1. Sorting by compatible care needs
  2. Washing every item using the hottest setting
  3. Treating all fibres as having the same heat tolerance
  4. Assuming new garments cannot release colour
Show answer and explanation

Answer A: Sorting by compatible care needs

Sorting reduces colour transfer and damage from incompatible care methods.

Question 2

Dry cleaning is best described as what?

  1. Drying clothes after conventional washing
  2. Washing with very little water
  3. Removing soil only by brushing dry fabric
  4. Cleaning with suitable specialised solvents
Show answer and explanation

Answer D: Cleaning with suitable specialised solvents

Dry cleaning uses a solvent-based process rather than conventional water washing.

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Syllabus source and learning material

Scope checked against JAMB’s IBASS source on 2026-10-16. Current IBASS file; not independently labelled 2027. Notes, examples and practice questions are original CampusNinja learning material, not authenticated JAMB past questions.

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