GOZO COLLEGE BOYS SECONDARY SCHOOL. Half Yearly Exam 2016

Transcription

1 GOZO COLLEGE BOYS SECONDARY SCHOOL Half Yearly Exam 2016 Subject: Design & Technology Form: Form 3 Time: 1 hour 30 minutes Name: Class: Instructions to Candidates You are required to answer all questions from Section A and then choose either Section B or Section C, and Section D this depends on which area you have covered till now. Distribution of Marks For Teacher s Use Only Design Process Food Textiles Electronics Design Folio Total FINAL MARK Max. Marks Student s Mark Page 1 of 15

2 Section A: Design Process (20 marks) 1. Christian forgot to put page numbers on his Food Folio before he printed the papers and now he is finding it difficult to put them in order. Can you please help him by writing a page number on each page. Thanks. CHOSEN IDEA: RESULT: SPECIFICATIONS: DESIGN BRIEF: RESEARCH: PLANNING: TESTING: INITIAL IDEAS: SITUATION: MAKING: EVALUATION: A New Product (12 marks) 2. Christian don t know what to put in his Making and Result pages. What should he put in these pages: Making Page Result Page (3 marks) Page 2 of 15

3 3. Use the given words to fill in correctly, the blank spaces of the following statements. research environment solve ideas safety i. In a design process, the situation presents a problem which we will try to. ii. iii. iv. One way of doing is by using the internet. Good designers consider the effects on the when designing a product. In Design and Technology laboratories, we should obey signs and instructions. v. After research we look for to see how a problem can be solved. (4 marks) Section B: Food (40 marks) 1. Name one food of animal origin and another of plant origin. Animal Origin: Plant Origin: 2. Each of the following statements satisfies one of the dietary guidelines. Write the dietary guideline which each statement satisfies. The first one has been done for you. a. Cut down on canned food and use herbs, garlic and lemon juice when cooking. E.g.: Eat less salt. b. Add oats to soups and sauces. c. In recipes use two egg whites instead of one whole egg. Page 3 of 15

4 d. Modify recipes to include more fresh and dried fruit. 3. Match with numbers the appropriate diet for the following persons. The first one is done for you. A person suffering from: Type of diet 1. High blood sugar High fibre diet 2. Constipation Low salt diet 3. Osteoporosis Low saturated fat diet 4. High blood pressure High calcium/vitamin D diet 5. Heart disease 1 Diabetic diet/sugar free diet 2 marks 4. List two safety precautions taken when preparing a fruit salad. 2 marks 5. Name the process being carried out in the following picture. 6. Name the tool being used to carry out the process. Page 4 of 15

5 7. Circle the correct answer. a. Which of the following contains most fibre? wholegrain rice sausages chocolate cookies b. Lentils, fish and beef are high in Protein fats Carbohydrates c. Dairy products are the best source of Iron vitamin C Calcium 8. During the year there are several instances where people get together to celebrate all kinds of occasions. A catering company sees this as an opportunity for developing finger food for such events. a. Stuffed eggs are popular finger food. The main nutrient in this finger food is protein. i. Outline the main function of protein. ii. Identify one other food source of this nutrient. iii. State the disease caused by lack of protein in our body. Page 5 of 15

6 b. Chopping boards are used in the preparation of finger foods. i. State the colour code used for: Bread: Vegetables: ii. Why do we need different colour coded chopping boards? 9. John had food poisoning from the chicken sandwich he prepared. State two hygiene rules he should have taken to avoid food poisoning. 2 marks 10. List the three nutrients that provide energy. Nutrients: 11. List the water soluble and fat soluble vitamins. 3 marks Water Soluble Vitamins Fat Soluble Vitamins 3 marks Page 6 of 15

7 12. Name the disease caused by a lack of iron in the diet. 13. Fill in the blanks with the appropriate nutrient. Use the following words only once. Carbohydrates Protein Fat Vitamins Calcium Iron a. is needed for growth and repair of body tissues. b. maintain our health and prevent diseases. c. Helps in the formation of red blood cells. d. supply the body with energy. e. is essential for the formation of bones and teeth. f. insulates the body against cold. 3 marks 14. State one suitable material for packaging to be used for each of these take-away foods. Give one reason for your choice. Food Pizza Apple Pie Packaging Reason for choice 1, 2 marks Page 7 of 15

8 15. The food production system consists of three elements. In the following table insert the following under the correct headings. Vacuumed packed pasta Baking pasta Pasta tomatoes onions mixing sauce ingredients Input Process Output 3 marks 16. Suggest two modifications how the ingredients in the given apple pie recipe can be changed so that the apple pie produced will be a healthier one. Apple Pie Recipe For Shortcrust Pastry: 300g plain flour 150g butter 8 tbsp of cold water Pinch of salt For the Filling: One tin of apple pie filling Modification Reason 4 marks Page 8 of 15

9 Section C: Textiles (40 marks) 1. Complete the table below. Fibre Fabric Characteristics Appearance Good Point Bad Point Example of use Cotton Smooth T-shirts Silk Good drape Expensive Polyester Different finishes Dries quickly Sportswear (5 marks) 2. Fill in using the following words: (Staple, Filament, Silk, Cotton) fibres are short fibres. fibres are long continuous fibres. fibres are staple fibres. fibres are filament fibres. (2 marks) 3. Indicate on the following diagram which is the warp yarn, the weft yarn and the selvage: (1½ marks) Page 9 of 15

10 4. a) This year you had to design and make a haversack as part of your design folio. A haversack is a textile product used by different age groups including: Small boys, Small girls, Teenage boys, Teenage girls, Adults Fill in the following boxes with the correct target groups for these haversacks: (2 ½ marks) b) On the following diagram label the following: Seam, hem / casing, lace / cord, eylet / button hole, applique` (2 ½ marks) c) Which piece of equipment is used to pass the cord? () Page 10 of 15

11 d) List three components and three types of equipment (not the one mentioned in question 4c) used for the making of your haversack. Components Equipment (3 marks) e) Name the type of seam used to join the sides of the haversack: () f) Why is it important to finish a seam edge with zig zag or overlock? () g) When we applied the flame to the chord to prevent from fraying the chord melted. That shows that the chord is made from a natural / synthetic fibres. (underline the correct word) h) Give two properties for synthetic and natural fabrics: () Properties of Synthetic Fabrics: Properties of Natural Fabrics: (4 marks) i) fabric will make the haversack suitable for rainy days. () j) What s the use of a CAD and a CAM in the production of this haversack: CAD: CAM: (2 marks) Page 11 of 15

12 k) In the following space draw a suitable care label for this haversack: (4 ½ marks) l) Write down two safety rules which should be followed during the making of a textile product in the Textiles Lab. (2 marks) 5. Which of the following are pleats and which are darts? (1½ marks) Page 12 of 15

13 6. To recycle a product or material means to reuse it. It may need some processing or treatment before it can be reused. Match The following three types of recycling with their meaning. Primary Recycling Secondary Recycling Tertiary / Chemical Recycling The product is torn, shredded, melted or ground, example a jeans is torn to make a bag or old woollen garments are shredded and reused as cushion stuffing. The textile product can be reused in its current state, example by giving your clothes to a younger friend or charity shop. Products are broken down and reformulated, example plastic bottles can be broken down into fibres and spun into polyester to make fleecy clothes and blankets. (3 marks) 7. Various production methods are used for making products. Which is the method of production used for making the following? Mark your answer with a under the type of production One-off production Batch Production Mass Production A made to measure trousers. Restaurant Uniform Socks (1 ½ marks) Answer the questions below. Section D: Electronics (40 marks) 1. Explain why it is important that each student keeps a portfolio (file) with all notes and drawings. (2 marks) Page 13 of 15

14 2. Give a reason why a workplace is important during Design and Technology work. a. b. (4 marks) 3. What does a Conductor do? Give an example of a conductor. 4. What does an Insulator do? Give an example of an insulator. (4 marks) 5. Explain what functions switches have. (4 marks) 6. Give a reason why most electrical appliances have a plastic body (3 marks) 7. Why it is important that we do not experiment with high voltages and mains electricity? (3 marks) 8a. What is the use of a bread board in electronics? (4 marks) () Page 14 of 15

15 b. What tool is used to solder electronic components on a Vero board? (s) c. Mention TWO safety rules that should be observed when soldering electronic components on a Vero board. 9. Draw the symbols of the following switches. (2 marks) Types of switches Symbols Push to make switch Push to break switch Toggle switch SPST (Single pole single throw switch) SPDT (Single pole double throw switch) (10 marks) 10. Three resistors are connected in series as shown below. Calculate the total resistance in ohms. (R 1 ) 250Ω (R 2 ) 950Ω (R 3 ) 100Ω Total Resistance = ohms (2 marks) THE END Page 15 of 15