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EWC 121 - 100 Objective Questions

Entrepreneurship and Wealth Creation

ENTREPRENEURIAL SKILLS (Questions 1-15)

  1. Skills can be defined as: a) Natural talents only b) Abilities and expertise to perform a task to a predefined level of competence c) Educational qualifications d) Work experience only
  2. Which of the following is NOT a type of entrepreneurial skill? a) Technical skills b) Generic skills c) Managerial skills d) Academic skills
  3. Transferable skills are also known as: a) Hard skills b) Vocational skills c) Soft skills d) Technical skills
  4. Which of the following is a generic skill? a) Hair cutting b) Communication skills c) Electrical wiring d) Carpentry
  5. Hard skills are also called: a) Soft skills b) Vocational skills c) Generic skills d) Leadership skills
  6. Which skill is specific to a particular occupation? a) Critical thinking b) Time management c) Tailoring d) Problem-solving
  7. How many areas of skill acquisition are mentioned for Maduka University undergraduates? a) 14 b) 15 c) 16 d) 17
  8. Which of these is NOT listed as a skill acquisition area at Maduka University? a) Artificial intelligence b) Drone technology c) Nuclear engineering d) Solar engineering
  9. The practical skill training sessions are designed for: a) 200-level students b) 300-level students c) 100-level students d) Final year students
  10. How many selected practical skills are mentioned for 100-level students? a) 5 b) 6 c) 7 d) 8
  11. Which of the following is NOT a selected practical skill for 100-level students? a) Cake baking b) Soap production c) Phone repair d) Shoemaking
  12. The primary objective of practical sessions is to: a) Generate income only b) Foster creativity and self-reliance c) Replace academic work d) Compete with established businesses
  13. Generic skills can be applied in: a) One specific job only b) Related occupations only c) Different occupations and life situations d) Academic settings only
  14. Which of these is a leadership skill? a) Coding b) Teamwork skills c) Bakery d) Graphics design
  15. The development of entrepreneurial skills is important because: a) It guarantees immediate success b) It replaces formal education c) It enables effective application in real-world situations d) It eliminates the need for capital

CAKE MAKING (Questions 16-30)

  1. A cake is primarily: a) A savory dish b) A sweet baked dessert c) A breakfast item d) A vegetable dish
  2. Which ingredient is NOT typically used in cake making? a) Flour b) Sugar c) Salt d) Eggs
  3. The leavening agent commonly used in cakes is: a) Yeast only b) Baking powder or baking soda c) Vinegar d) Lemon juice
  4. How many eggs are required for vanilla cake in the practical session? a) 3 pieces b) 4 pieces c) 5 pieces d) 6 pieces
  5. The measurement of flour for vanilla cake is: a) 2 cups b) 2½ cups c) 3 cups d) 3½ cups
  6. How long should the vanilla cake bake in the oven? a) 25 minutes b) 30 minutes c) 35 minutes d) 40 minutes
  7. The mixture of cake ingredients ready for baking is called: a) Dough b) Batter c) Paste d) Mix
  8. To check if a cake is done, you insert: a) A fork b) A knife c) A skewer d) A spoon
  9. Cupcakes are baked for: a) 20 minutes b) 25 minutes c) 30 minutes d) 35 minutes
  10. How many cups of flour are needed for cupcakes? a) 3 cups b) 4 cups c) 5 cups d) 6 cups
  11. Carrot cake is made moist by: a) Extra butter b) Grated carrots c) More milk d) Additional eggs
  12. Which cake flavor uses coconut milk? a) Vanilla cake b) Chocolate cake c) Coconut cake d) Strawberry cake
  13. The oven should be preheated for: a) 2 minutes b) 3 minutes c) 4 minutes d) 5 minutes
  14. Cupcakes require how many pieces of eggs? a) 6 pieces b) 7 pieces c) 8 pieces d) 9 pieces
  15. Before decorating, the cake should be: a) Warm b) Hot c) Cool d) Frozen

MEAT PIE (Questions 31-40)

  1. A meat pie is: a) A sweet pastry b) A savory pastry c) A liquid dish d) A breakfast cereal
  2. The meat used in meat pie is called: a) Pork b) Chicken c) Beef d) Fish
  3. How many cups of flour are needed for meat pie? a) 8 cups b) 9 cups c) 10 cups d) 11 cups
  4. Which vegetable is NOT mentioned for meat pie filling? a) Carrot b) Irish potatoes c) Onions d) Ghana pepper
  5. How many sachets of butter are needed for meat pie? a) 1 sachet b) 2 sachets c) 3 sachets d) 4 sachets
  6. The meat pie should bake for: a) 40 minutes b) 45 minutes c) 50 minutes d) 55 minutes
  7. Before cutting meat pie shapes, the dough should be: a) Boiled b) Fried c) Rolled flat d) Frozen
  8. What is used to coat the meat pie before baking? a) Milk b) Water c) Whisked egg d) Oil
  9. The Irish potatoes are added: a) Before the carrots b) After the carrots c) With the meat d) After frying
  10. How much nutmeg is required for meat pie? a) 1 teaspoon b) 1 tablespoon c) 1 sachet d) 1 cup

SOAP PRODUCTION (Questions 41-55)

  1. Cleaning is defined as: a) Making things dirty b) The act of keeping something neat c) Destroying materials d) Mixing chemicals
  2. How many main types of cleaning agents are mentioned? a) 2 b) 3 c) 4 d) 5
  3. The chemical name for bleach is: a) Sodium chloride b) Sodium hydroxide c) Potassium carbonate d) Calcium carbonate
  4. Caustic soda should be soaked for at least: a) 1 day b) 2 days c) 3 days d) 4 days
  5. How many bottles of water are used to soak caustic soda? a) 6 bottles b) 7 bottles c) 8 bottles d) 9 bottles
  6. The solidification box should be covered with: a) White cloth b) Black nylon c) Aluminum foil d) Newspaper
  7. After pouring into the solidification box, the soap should solidify for: a) 12 hours b) 18 hours c) 24 hours d) 36 hours
  8. For liquid soap production, how many liters of water are needed? a) 15 liters b) 20 liters c) 25 liters d) 30 liters
  9. S.L.S stands for: a) Sodium Lauryl Sulphate b) Sodium Light Solution c) Simple Liquid Solution d) Sodium Lime Sulphate
  10. How much S.L.S is needed for 20 liters of liquid soap? a) 200g b) 250g c) 300g d) 350g
  11. The foam in liquid soap disappears after: a) 6 hours b) 8 hours c) 12 hours d) 24 hours
  12. Caustic soda is essential for: a) Coloring b) Fragrance c) Saponification d) Preservation
  13. Palm kernel oil is used to create: a) Color only b) Fragrance only c) Lathering and moisturizing properties d) Hardness only
  14. Light ash is used to: a) Add color b) Add fragrance c) Create harder soap d) Preserve the soap
  15. Silicate acts as a: a) Colorant b) Fragrance c) Binder and hardener d) Preservative

BLEACH PRODUCTION (Questions 56-65)

  1. Bleach is used for: a) Cooking only b) Whitening clothes c) Painting d) Gardening
  2. How many types of bleach are mentioned? a) 1 b) 2 c) 3 d) 4
  3. Chlorine-based bleach is effective against: a) Light stains only b) Tough stains and germs c) Delicate fabrics d) Colors
  4. For 5 liters of bleach, how much caustic soda is needed? a) 100g b) 125g c) 150g d) 175g
  5. How much soda ash is needed for 5 liters of bleach? a) 200g b) 225g c) 250g d) 275g
  6. The bleach mixture should be covered for: a) 1 day b) 2 days c) 3 days d) 4 days
  7. During the 3-day period, the bleach should be stirred at: a) 6-hour intervals b) 8-hour intervals c) 12-hour intervals d) 24-hour intervals
  8. After proper mixing, caustic soda should be stirred for: a) 5 minutes b) 10 minutes c) 15 minutes d) 20 minutes
  9. Oxygen-based bleach contains: a) Sodium hypochlorite b) Hydrogen peroxide c) Calcium hypochlorite d) Sodium hydroxide
  10. When handling bleach, you should: a) Use bare hands b) Wear gloves c) Work in enclosed spaces d) Mix with other chemicals

CUSTARD AND CHIN CHIN (Questions 66-75)

  1. The main ingredient in custard production is: a) Wheat flour b) Corn flour c) Rice flour d) Cassava flour
  2. How much corn flour is needed for custard? a) 500g b) 750g c) 1kg d) 1.5kg
  3. How much powder milk is required for custard? a) 100g b) 150g c) 200g d) 250g
  4. The order of adding ingredients in custard production is: a) Very important b) Not important c) Partially important d) Must follow a strict sequence
  5. For chin chin production, how much flour is needed? a) ¼ painter b) ½ painter c) ¾ painter d) 1 painter
  6. How many eggs are needed for chin chin? a) 2 pieces b) 3 pieces c) 4 pieces d) 5 pieces
  7. The chin chin dough should be mixed for: a) 5 minutes b) 10 minutes c) 15 minutes d) 20 minutes
  8. After mixing, the dough should rest for: a) 2 minutes b) 3 minutes c) 4 minutes d) 5 minutes
  9. Chin chin should be fried until it turns: a) Dark brown b) Light brown c) Golden yellow d) White
  10. How much groundnut oil is needed for chin chin? a) 1 bottle b) 1½ bottles c) 2 bottles d) 2½ bottles

BUSINESS CONCEPTS (Questions 76-85)

  1. Business can be defined as: a) Only profit-making activities b) All activities involved in production and distribution of goods and services c) Government activities only d) Educational activities
  2. The main objective of business is: a) Social responsibility b) Profit making c) Employment creation d) Market share
  3. Business activities help reduce: a) Inflation b) Unemployment c) Population d) Education
  4. Which is NOT an objective of business? a) Profit making b) Survival c) Growth d) Government control
  5. Business facilitates: a) Local trade only b) International trade c) Government operations d) Educational programs
  6. The concept "Consumer is King" means: a) Consumers control prices b) Production must align with market survey findings c) Consumers own businesses d) Consumers make all decisions
  7. Social responsibility of business includes: a) Environmental protection b) Profit maximization only c) Cost reduction d) Market expansion
  8. Meeting customers' needs involves: a) High prices only b) Limited availability c) Right place, price, and time d) Single product offering
  9. Business is described as the _______ of any nation: a) Heart b) Life blood c) Foundation d) Structure
  10. Which is NOT a function of business? a) Creating employment b) Increasing standard of living c) Reducing government revenue d) Facilitating information transfer

BUSINESS ORGANIZATIONS (Questions 86-100)

  1. The simplest form of business organization is: a) Partnership b) Limited liability company c) Sole proprietorship d) Corporation
  2. In sole proprietorship, the owner has: a) Limited liability b) Unlimited liability c) No liability d) Shared liability
  3. Partnership involves: a) One person only b) Two or more people not exceeding 20 c) Unlimited number of people d) Government participation
  4. The maximum number of partners in a partnership is: a) 15 b) 20 c) 25 d) 30
  5. A deed of partnership outlines: a) Government regulations b) Rules and regulations for partners c) Customer requirements d) Market conditions
  6. A sleeping partner: a) Manages the business actively b) Does not participate in management c) Receives no profits d) Has no liability
  7. The minimum number of people for a private limited company is: a) 1 b) 2 c) 5 d) 7
  8. The maximum number for a private limited company is: a) 20 b) 50 c) 100 d) Unlimited
  9. A public limited company has a minimum of: a) 2 people b) 5 people c) 7 people d) 10 people
  10. The two main documents for company formation are: a) Business plan and budget b) Memorandum and Articles of Association c) License and permit d) Contract and agreement
  11. Memorandum of Association shows: a) Internal rules only b) Relationship with outside environment c) Employee details d) Daily operations
  12. Articles of Association specifies: a) External relationships b) Internal rules and management c) Government regulations d) Customer policies
  13. In a limited liability company, shareholders' liability is: a) Unlimited b) Limited to their contribution c) Zero d) Shared equally
  14. Dividends are: a) Company debts b) Portion of profits paid to shareholders c) Government taxes d) Operating expenses
  15. The advantage of limited liability is: a) Unlimited profits b) Protection of personal assets c) No business risks d) Government support

Answer Key: 1-b, 2-d, 3-c, 4-b, 5-b, 6-c, 7-c, 8-c, 9-c, 10-c, 11-c, 12-b, 13-c, 14-b, 15-c, 16-b, 17-c, 18-b, 19-c, 20-b, 21-c, 22-b, 23-c, 24-b, 25-c, 26-b, 27-c, 28-b, 29-c, 30-c, 31-b, 32-c, 33-b, 34-c, 35-b, 36-c, 37-c, 38-c, 39-b, 40-c, 41-b, 42-c, 43-b, 44-c, 45-c, 46-b, 47-c, 48-b, 49-a, 50-c, 51-c, 52-c, 53-c, 54-c, 55-c, 56-b, 57-b, 58-b, 59-b, 60-c, 61-c, 62-c, 63-b, 64-b, 65-b, 66-b, 67-c, 68-b, 69-b, 70-b, 71-b, 72-b, 73-b, 74-b, 75-b, 76-b, 77-b, 78-b, 79-d, 80-b, 81-b, 82-a, 83-c, 84-b, 85-c, 86-c, 87-b, 88-b, 89-b, 90-b, 91-b, 92-b, 93-b, 94-c, 95-b, 96-b, 97-b, 98-b, 99-b, 100-b

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    EWC 121 - 100 Objective Questions | Claude