Technology Grade 9 IEB June 2019 Question Paper

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Downloaded from hlayiso.com GRADE 9 TECHNOLOGY EXAMINATION MID–YEAR 2019 Total marks: 100 Duration: 1 HOUR PLEASE READ THE FOLLOWING INSTRUCTIONS CAREFULLY 1. This paper consists of 11 pages. 2. Write your name and class below. 3. Answer ALL the questions in all sections on this paper in the spaces provided. 4. You may use a calculator and ruler where necessary. 5. Pen must be used for all written text. It is in your best interest to write neatly. _____________________________________________________________________ Name of Learner: Design Structures Food Mixed and and processing Total questions Interiors Housing 30 15 20 35 100 _____________________________________________________Grade 9: __ Comment: _____________________________________________________________

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 2 of 11 Section A: Short questions [30 marks] Question 1: Multiple Choice Questions [10 marks] Choose the most correct option for each question below. Write the letter only in the grid provided. 1.1. 1.2. 1.3 1.4. 1.5. 1.6. 1.7. 1.8. 1.9. 1.10. 1.1. The addition of Vitamin B to cereal in order to prevent or correct a deficiency in the population is the process of: A. Fortification B. Emulsification C. Enrichment (1) D. Preservation 1.2. Which statement describes the process of extracting best? A. Jessica crushes garlic and spices to make a tomato sauce. B. Tara mixes ingredients to make a cake for a party. C. Joanna boiled strawberries and sugar to make jam. (1) D. Owethu squeezes oranges to make juice for breakfast. 1.3. The __________ found naturally in food is responsible for fruits going brown and milk going sour. A. enzymes B. bacteria C. toxins D. chemicals (1) 1.4. Which piece of equipment is best to measure 125 ml milk? A. B. C. D. (1)

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 3 of 11 1.5. Identify the force experienced in the diagram alongside: A. Torsion B. Tension C. Shearing D. Compression (1) 1.6. Two examples of a human resource are… A. A mathematics tutor and a calculator B. Your sports coach and the clinic sister C. Your music teacher and an instrument D. A cell phone and whiteboard (1) 1.7. The design process is a ________ process that solves problems. A. linear B. progressive C. cyclical D. complex (1) 1.8. … colours next to one another on the colour wheel: A. Triadic B. Complementary C. Analogous D. Split-complementary (1) 1.9. Look at the picture alongside. Which statement is true about this dwelling? A. It is cool in summer B. It is made from scrap metal, cardboard and tyres C. Natural materials are used to make this structure D. it is easily portable (1) 1.10 A housing unit in a multi-unit development that is individually owned is called a … . A. Corporate B. Town house C. Condominium D. Flat (1) Question 2: [5 marks] 2.1. Based on your knowledge of food preservation and nutrition, which TWO meals would you recommend for uHambo? (2) A. 2-minute noodles and canned tuna B. Muesli and yoghurt ANSWERS: C. Sweets and chocolate D. Biltong and dried fruit E. Provita’s and cottage cheese

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 4 of 11 F. Fried chicken and green salad 2.2. Using your knowledge of orthographic projections, identify the TOP, SIDE AND FRONT VIEW of the object provided alongside. (3) ANSWERS: A. B. C. C. E. F. Question 3: [5 marks] Match the type of convenience food in Column B with the appropriate example in Column A. Write only the letter of your choice in the column provided. E.g. 1 A COLUMN B COLUMN A CORRECT TYPE OF CONVENEINCE FOOD Convenience food LETTER 3.1 2 Minute noodles A Ready to eat/use 1. 3.2 Biscuits B Requires mixing only 2. 3.3 Frozen pizza C Requires heating only 3. 3.4 Dried Beans D Requires mixing and/or cooking 4. 3.5 Canned Soup E Requires grilling or cooking only 5.

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 5 of 11 F Requires soaking and cooking QUESTION 4 [10 marks] Choose the correct word in the box below that applies to the statements provided. Write the word in the column. FLEXIBILITY WATERPROOF SPACE ABSORBENT SHAPE GUY BALANCE TIE TEXTURE ELASTICITY PROPORTION DUCTILE RHYTHM STRUT STAY BEAM EMPHASIS CANTILEVER TOUGH HARMONY STATEMENT WORD 4.1. A smooth glass table placed on top of a furry carpet. 4.2. Structural component designed to resist tension, e.g. a cross-beam in a roof that is rigid in nature. 4.4. The water feature on the garden front lawn attracts all the attention. 4.5. Materials that have the ability to be elongated or stretched without breaking. 4.6. The couch in relation to the lampshade is too small. 4.7. When a material can be stretched out of shape, but it will go back to its old shape when you remove the force. 4.8. Cotton has the ability to soak up liquid immediately. 4.9. A structural member is supported on one side. The top side of the beam is in tension and the bottom side of the beam is in compression. 4.10. A structural component that supports the wall above a window or door is referred to as a lintel. [30] Section B: DESIGN AND INTERIORS [15 Marks] Question 1 [11 Marks] Study the picture below. The colour scheme is neutral. Answer the questions that follow:

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 6 of 11 1.1. Identify the dominant type of line used in this space and explain the effect it has in the room. Fill in the table below: (4) TYPE OF LINE EFFECT 1.2. Comment on the focal point of the room. (2) 1.3. This room is small. Suggest TWO solutions to solve this problem. (2) 1.4. Evaluate how harmony has been created in the room. (3) 2.1. The flat screen T.V. is considered an innovation. Explain why. (2)

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 7 of 11 2.2. Justify whether the picture above is an invention or innovation. (2) [15] Section C: STRUCTURES AND HOUSING [20 marks] Question 3: Housing Read the case below, study the property options provided and answer the questions that follow: Minnie and Mickey Mouse are retiring soon. They are living in property A for the past 30 years. They are considering various properties in Kwa-Zulu Natal, and are getting different opinions from people as to which one to choose. They both earn a steady income and enjoy an active lifestyle. They also enjoy entertaining and will often have dinner parties for friends and family. They would love to travel to different destinations in the world before health issues arise. PROPERTY A - R 3 197 000  Designer kitchen  5 large bedrooms  3 bathrooms, 2 lounges  Entertainment area with swimming pool and built in braai area under thatch roof  Garage and garden  Aircon and alarm system This property also has a 2 bedroom self-contained flatlet as well as a teen pad which can be converted into a man cave. PROPERTY B – R 1650 000  Visitors parking, carport, secure parking  Garden, communal garden services, immaculate condition The cosy village atmosphere in this wonderful Country Retirement Estate is complemented by the close proximity to all modern day amenities, as well as the newly built Hillcrest Private Hospital, situated opposite the Estate. Enjoy the panoramic views of the rolling landscape and the peace-of-mind that the community’s 24 hour security represents. Hillcrest Country Retirement Estate is the ideal retirement facility offering both comfort and class. The Estate also provides a full spectrum Frail Care Facility. With 80 residents currently living in the Retirement Village, it is well established. Beautiful Clubhouse facilities include a Library and a pool. The residents can use the Clubhouse for Line Dancing, Bridge, water aerobics, social braai’s, crafts and various other activities there is a lot to get involved in on the Estate.

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 8 of 11 PROPERTY C - R 690 000  Totally fenced, security gate, intercom  A neat two bedroom lock-up and go ground floor unit  Ideal for pensioners or those wanting to start their investment portfolio.  This unit includes a lock up garage, a dedicated laundry area for your washing machine and well landscaped, communal gardens.  The unit includes ample built in cupboards in both rooms as well as the passage leading to the rooms.  Includes 1 bathroom with shower in the bathtub and a second guest toilet. The kitchen is extremely well-kept with a spacious lounge area that opens on to a small patio leading to the communal garden.  With it being ground floor and close proximity to the beach as well as an amazing price. Extracted from https://www.property24.com/ 3.1. Identify the types of housing. Fill in table. (3) Property A Property B Property C 3.2. Identify the stage in the family cycle the couple are categorised in and give a reason for your answer. (2) 3.3. Refer to Property A. Identify how their housing needs have been met according to Maslow’s Hierarchy of needs. Fill in the table below. (5) Maslow’s Need Example from text/picture 1. Physiological 2. Safety 3. Social 4. Esteem 5. Self-actualisation 3.4. Compare properties B and C and decide which housing type would best suit their needs. (5) Question 4 - Structures [5 marks]

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 9 of 11 4.1. Name TWO materials that would be suitable to use as flooring in kitchens. (2) 4.2. Describe why the properties of the materials you have chosen are suitable for kitchen flooring. (3) [20] SECTION D: FOOD PROCESSING [35 marks] Question 5: Food preservation [10 marks] Look at the pictures of food preservation. Answer the question in the spaces provided. 5.1. Explain the process of preserving food by pickling. (2) 5.2. Discuss ONE disadvantage and TWO advantages of pickling. (3) 5.3. Name the method of preservation applied to the biltong? (1) 5.4. Provide 2 reasons for preserving food. (2) 5.5. Recommend ONE method used to preserve the biltong for longer. Justify your answer. (2)

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 10 of 11 Question 6 – Menu planning [5 marks] Study the formal dinner menu below. Menu for formal dinner vegetable soup and whole-wheat roll gravy and mashed potatoes roast leg of lamb steamed broccoli and glazed carrots malva pudding and custard 6. Does the menu on page 9 meet the guidelines for menu-planning? Justify your answer. (5) Question 7 – Convenience food and additives [10 marks] Analyse the product and the information given and answer the questions that follow: SIMBA BITS SWEET CHILLI Ingredients: Maize (78 %), vegetable oil [palm fruit and maize germ) FLAVOURED FRIED CORN with antioxidant (TBHQ), sugar, salt acidity regulators [E22, E296], hydrolysed vegetable protein (soya) MSG [flavour enhancer], spices [paprika, chilli, ginger (irradiated)], vegetable powders (onion, garlic), yeast extract, anticaking agent (E551), flavour enhancers (E631,E627), colourants [E110, E112, E160(c)], aspartame* [non- nutritive sweetener(E951)], flavourings. CONTAINS phenylalanine, soya and genetically modified ingredients. 7.1. List two advantages of using this product on uHambo. (2)

Downloaded from hlayiso.com St John’s D.S.G. Grade 9 Technology Mid-Year 2019 Page 11 of 11 7.2. Identify the primary food source found in the Simba Bits. ____________________________(1) 7.3. Explain the process of irradiation applied to the ginger. (2) 7.4. Scholars do not have time or skills to cook nor do they have a budget to purchase nutritious meals. Evaluate whether this product is suitable to consume on a daily basis. (4) 7.5. State the reason for an anti-caking agent [E221] used in the product. (1) Question 8 Safety [10 marks] In the Master Chef Kitchen, there are many contestants using equipment and sharing resources to complete a task. It is important to follow rules and safety precautions to prevent accidents. 8.1. Fill in the table below by describing one respective consequence in column B and recommending a solution in column C to prevent or address the hazard. (10) A - HAZARD B - CONSEQUENCE C – SOLUTION 8.1. Spilt sauce on the floor. 8.2. Hands wet, using electrical blender. 8.3. Chopping vegetables for a soup with a chef’s knife 8.4. Dropped glass bowl 8.5. Protruding pot handles when boiling rice. [Total: 100 marks] Powered by TCPDF (www.tcpdf.org)