100+ Free EPCSE Food & Textiles Tech 5926 Practice Questions

Prepare for the Eswatini Prevocational Certificate of Secondary Education — Food and Textiles Technology (Subject Code 5926) exam with instant access — no signup required.

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2026 Statistics

Key Facts: EPCSE Food & Textiles Tech 5926 Exam

ECESWA

National examining body for EPCSE Food and Textiles Technology 5926

examscouncil.org.sz

Subject 5926

Official subject code for EPCSE Food and Textiles Technology (2025–2026 syllabus)

EPCSE Food and Textiles Technology syllabus PDF

3 papers

Paper 1 MCQ 25%, Paper 2 structured theory 35%, Paper 3 dual projects 40%

EPCSE 5926 scheme of assessment

40 MCQs

Paper 1 multiple-choice items in 1 hour (40 marks)

EPCSE 5926 description of papers

40% project

Paper 3 school-based FT and TT projects contribute 40% of the syllabus mark

EPCSE 5926 weighting of papers

A*–G

Eligible grade range for candidates completing the compulsory papers

EPCSE 5926 scheme of assessment

12 topics

Seven Food Technology topics and five Textiles Technology topics — all compulsory

EPCSE 5926 curriculum content

26 hours

Approximate Paper 3 project duration from February to August

EPCSE 5926 Paper 3 guidelines

EPCSE Food and Textiles Technology 5926 is ECESWA’s Form 4–5 prevocational elective: Paper 1 MCQ (25%), Paper 2 structured theory (35%), and Paper 3 dual FT/TT projects (40%). Grades A*–G. These 100 free English MCQs cover nutrition, kitchen skills, baking, food safety, meal planning, preservation, sewing tools, commercial patterns, seams/facings/interfacings, fashion production and fibres — a study aid only, not a project or practical simulation.

Sample EPCSE Food & Textiles Tech 5926 Practice Questions

Try these sample questions to test your EPCSE Food & Textiles Tech 5926 exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1According to the EPCSE Food and Textiles Technology syllabus, kwashiorkor is the deficiency disease linked mainly to a lack of:

A.Vitamin C

B.Protein

C.Iodine

D.Vitamin D

Explanation: The 2025–2026 syllabus lists kwashiorkor as the protein deficiency disease. Protein is needed for growth and tissue repair; prolonged shortage in children causes oedema, poor growth and other classic signs.

2Night blindness is the deficiency disease associated with insufficient:

A.Vitamin A

B.Vitamin K

C.Calcium

D.Thiamine (vitamin B1)

Explanation: Vitamin A supports vision in dim light. The syllabus lists night blindness as the deficiency disease for vitamin A. Good sources include liver, egg yolk, orange vegetables and dark green leaves.

3Which vitamin deficiency is linked to scurvy?

A.Vitamin D

B.Vitamin C

C.Niacin (vitamin B3)

D.Vitamin E

Explanation: Scurvy results from lack of vitamin C (ascorbic acid). Fresh fruits such as oranges and guavas and many vegetables supply vitamin C; it also helps iron absorption.

4Beriberi is caused by a deficiency of:

A.Riboflavin

B.Vitamin K

C.Thiamine (vitamin B1)

D.Iron

Explanation: The syllabus lists beriberi as the deficiency disease for vitamin B1 (thiamine). Thiamine is important for energy metabolism from carbohydrates.

5Pellagra is the deficiency disease associated with insufficient:

A.Niacin (vitamin B3)

B.Vitamin A

C.Zinc

D.Vitamin D

Explanation: The syllabus lists pellagra for niacin (vitamin B3) deficiency. Classic features include skin, digestive and neurological problems when intake is chronically low.

6Which pair correctly matches vitamin D deficiency diseases listed in the syllabus?

A.Scurvy and pellagra

B.Rickets and osteomalacia

C.Beriberi and goitre

D.Kwashiorkor and night blindness

Explanation: Vitamin D deficiency is linked to rickets in growing children and osteomalacia in adults. Vitamin D helps calcium absorption for healthy bones.

7Monosaccharides, disaccharides and polysaccharides are classes of:

A.Proteins only

B.Carbohydrates

C.Saturated fats only

D.Fat-soluble vitamins

Explanation: The syllabus classifies carbohydrates as monosaccharides, disaccharides and polysaccharides. These provide energy; staples such as maize meal, rice and bread are rich in complex carbohydrates.

8Why is dietary fibre (non-starch polysaccharide, NSP) important in the human body?

A.It is the only source of complete protein

B.It replaces the need for water entirely

C.It aids digestion and helps prevent constipation by adding bulk

D.It stores fat-soluble vitamins A, D, E and K

Explanation: Fibre (NSP) from whole grains, vegetables, fruits and legumes adds bulk, supports healthy bowel function and helps prevent constipation. Water is still needed for fibre to work well.

9A food pyramid is mainly used to:

A.Show only the price of luxury imported foods

B.Guide selection of food groups and servings for balanced meals

C.Replace cooking with convenience foods only

D.List only water-soluble vitamins

Explanation: The food pyramid defines food groups and relative importance so learners can select servings that create balanced meals. It supports meal planning, not product pricing.

10In kitchen equipment classification, which item is an example of large equipment?

A.Hand mixer

B.Paring knife

C.Refrigerator

D.Wooden spoon

Explanation: The syllabus classifies large equipment as items such as stoves, refrigerators and bain-marie. Knives, saucepans and hand mixers are examples of small equipment.

About the EPCSE Food & Textiles Tech 5926 Exam

EPCSE Food and Textiles Technology (subject code 5926) is the Eswatini Prevocational Certificate of Secondary Education Form 4–5 elective in food technology and textiles technology, examined by the Examinations Council of Eswatini (ECESWA) for 2025–2026. The syllabus requires twelve compulsory topics across Food Technology (FT1–FT7: nutrition, food preparation, baking, food safety, convenience foods, meal planning/catering, preservation) and Textiles Technology (TT1–TT5: sewing tools, commercial patterns and fashion items, sewing processes including facings/interfacings, fashion production, textile fibres). Official assessment mixes Paper 1 multiple choice (25%), Paper 2 structured theory (35%), and Paper 3 dual school-based projects (40%). This page provides 100 original English-language multiple-choice questions as a knowledge and judgment study adaptation — not an official ECESWA paper and not a substitute for practical cookery, sewing, planning sheets, portfolio evidence, or the assessed project.

Assessment

Three compulsory papers for examination in 2025–2026. Paper 1: 40 multiple-choice questions, 40 marks, 1 hour, 25% (mainly AO1–AO2). Paper 2: short, structured and extended questions, 100 marks, 2 hours, 35% — Section A short responses (40 marks, AO1–AO2) and Section B four structured/extended questions of 15 marks each (60 marks, AO2–AO3). Paper 3: two school-based projects (Food Technology and Textiles Technology), 100 marks, about 26 hours February–August, 40% — Stage 1 proposal (15 marks, 600–800 words, hard copy by 31 March), Stage 2 product development (70 marks), Stage 3 evaluation (10 marks); full write-up 2300–2800 words, hard-copy portfolio by 31 October. Teacher supervision contributes 5% of the project mark; external ECESWA examiner 95%. Grades A*–G.

Time Limit

Paper 1: 1 hour; Paper 2: 2 hours; Paper 3 project: about 26 hours (February–August) with proposal and portfolio deadlines

Passing Score

Grades A*–G under the published EPCSE syllabus. Confirm year-specific grade descriptors on examscouncil.org.sz; do not assume a fixed percentage cut score.

Exam Fee

ECESWA publishes Prevocational / secondary fees on an annual schedule. Public-school candidates are registered via centres. Private-entry registration and subject fees change by year — confirm current amounts on examscouncil.org.sz; do not rely on outdated notices. (Examinations Council of Eswatini (ECESWA))

EPCSE Food & Textiles Tech 5926 Exam Content Outline

55%

Food Technology (FT1–FT7)

Nutrients and deficiency diseases; kitchen tools, cutting and cooking methods; baking and yeast products; food safety and hygiene; convenience foods and labels; meal planning and catering; food preservation principles and labelling.

45%

Textiles Technology (TT1–TT5)

Sewing tools and machines; commercial patterns, body measurements, layout and assembling garments/accessories; stitches, seams, facings, interfacings, fullness, openings and fasteners; fashion production and design; natural and man-made fibres.

How to Pass the EPCSE Food & Textiles Tech 5926 Exam

What You Need to Know

Passing score: Grades A*–G under the published EPCSE syllabus. Confirm year-specific grade descriptors on examscouncil.org.sz; do not assume a fixed percentage cut score.
Assessment: Three compulsory papers for examination in 2025–2026. Paper 1: 40 multiple-choice questions, 40 marks, 1 hour, 25% (mainly AO1–AO2). Paper 2: short, structured and extended questions, 100 marks, 2 hours, 35% — Section A short responses (40 marks, AO1–AO2) and Section B four structured/extended questions of 15 marks each (60 marks, AO2–AO3). Paper 3: two school-based projects (Food Technology and Textiles Technology), 100 marks, about 26 hours February–August, 40% — Stage 1 proposal (15 marks, 600–800 words, hard copy by 31 March), Stage 2 product development (70 marks), Stage 3 evaluation (10 marks); full write-up 2300–2800 words, hard-copy portfolio by 31 October. Teacher supervision contributes 5% of the project mark; external ECESWA examiner 95%. Grades A*–G.
Time limit: Paper 1: 1 hour; Paper 2: 2 hours; Paper 3 project: about 26 hours (February–August) with proposal and portfolio deadlines
Exam fee: ECESWA publishes Prevocational / secondary fees on an annual schedule. Public-school candidates are registered via centres. Private-entry registration and subject fees change by year — confirm current amounts on examscouncil.org.sz; do not rely on outdated notices.

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

EPCSE Food & Textiles Tech 5926 Study Tips from Top Performers

1Map revision to all twelve syllabus topics (FT1–FT7 and TT1–TT5) — do not revise only food or only textiles.

2Link each nutrient to sources, functions and the listed deficiency diseases (e.g. kwashiorkor, scurvy, rickets, pellagra, beriberi, night blindness).

3Drill moist versus dry cooking methods, cutting techniques, baking methods, yeast bread faults, and food-safety hygiene sequences as if preparing for practical work.

4For textiles, practise envelope-pattern information, layout rules, seam choice, facing/interfacing use, fullness control, and fibre properties (cotton, wool, viscose, polyester).

5Treat Paper 3 seriously early: proposal structure, time plan, shopping/pattern preparation, product realisation criteria, and honest evaluation against pre-set standards.

6Treat this MCQ bank as knowledge reinforcement only; still complete real cookery, sewing processes, portfolio photographs, and hard-copy project write-ups under school and ECESWA rules.

Frequently Asked Questions

What is EPCSE Food and Textiles Technology (5926)?

It is the Examinations Council of Eswatini (ECESWA) Prevocational Certificate of Secondary Education subject for Form 4–5 Food and Textiles Technology. The 2025–2026 syllabus covers twelve compulsory topics in Food Technology and Textiles Technology and is assessed through two theory papers plus dual school-based projects.

What is the official exam structure and weighting?

Paper 1 is a 1-hour multiple-choice paper (40 questions, 40 marks, 25%). Paper 2 is a 2-hour theory paper of short, structured and extended questions (100 marks, 35%). Paper 3 is two school-based projects — one Food Technology and one Textiles Technology — worth 100 marks total (40% of the syllabus). All three papers are compulsory. Candidates are eligible for grades A*–G.

What does Paper 3 (the project) require?

Paper 3 runs about 26 hours from February to August. Candidates produce individual work assessed in three stages: a written proposal (15 marks, 600–800 words, hard copy to ECESWA by 31 March), product development (70 marks), and evaluation (10 marks). The full project write-up is 2300–2800 words in a hard-copy portfolio (due by 31 October). An external ECESWA examiner awards most of the project mark; teacher supervision contributes a small share. This MCQ bank cannot replace portfolio evidence or practical production.

Are these practice questions official ECESWA items?

No. They are original English-language multiple-choice study questions aligned to the published EPCSE Food and Textiles Technology 5926 syllabus themes. They are not leaked papers, not a full simulation of Papers 1–3, and not a substitute for practical cookery, sewing, planning sheets, or the assessed project.

What topics should Form 4–5 candidates prioritise?

Cover all twelve topics: nutrients and deficiency diseases; kitchen tools, cutting and cooking methods; baking and yeast products; food safety; convenience foods; meal planning and catering; preservation; sewing tools and machines; commercial patterns and accessories; stitches, seams, facings and interfacings; fashion production; and fibre classification and properties.

How much does the examination cost?

ECESWA publishes fees periodically. Public-school candidates are usually registered through their centres. Private-entry fees change by year — confirm the current schedule on examscouncil.org.sz rather than older notices.