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Name ______________________________________________________ Index No. __________________

                                                                                                Candidate’s signature _____________________

                                                                                                Date __________________________________

441/1

HOMESCIENCE

THEORY

PAPER 1

JULY / AUGUST 2011

2 ½ HOURS

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

HOME SCIENCE

PAPER 1

2 ½ HOURS

INSTRUCTIONS TO CANDIDATES

(a) Write your name and index number in the spaces provided at the top of this page.

(b) Sign and write the date of examination in the spaces provided above.

(c ) This paper consists of three sections A, B and C.

(d) Answer ALL the questions in sections A and B and any two questions from section C.

(e) Answers must be written in the spaces provided in the question paper.

(f) Additional pages must not be inserted.

FOR EXAMINER’S USE ONLY

SECTION QUSTIONS MAXIMUM SCORE CANDIDATES SCORE
A 1 – 19 40  
B 20 20  
C 21 – 23 20 20  
TOTAL SCORE 100  

This paper consists of 10 printed pages

Turn Over

SECTION A

1. Give two reasons why it is important to consider using foods in season when planning meals.( 2 marks )

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2.Give one reason  why a bedridden invalid should be given plenty of fluids.                                 ( 1 mark )

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3. State two functions of facings in garment construction.                                                                ( 2 marks )

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4. Identify two advantages of a work triangle.                                                                                 ( 2 marks )

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5. State two ways of minimizing glave when lighting the house.                                                      ( 2 marks )

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6. Suggest two reasons why kwashiorkor affects children below five years of age.                                     ( 2 marks )

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7. Give two reasons which make linen ideal for dish clothes.                                                            ( 2 marks )

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2.

8. Name the three measurements used in growth monitoring.                                                            ( 3 marks )

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9. List the three forms of advertisement.                                                                                            ( 3 marks )

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10. State three factors to consider when choosing soft furnishings for a bedroom.                          ( 3 marks )

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11. What is rechauffe cookery?                                                                                                          ( 1 mark )

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12. Why should biscuits be stored in air tight containers?                                                                 ( 1 mark )

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13. Name four types of sleeves.                                                                                                          ( 2 marks )

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14. Mention two disadvantages of using, tailors chalk in transferring pattern markings.                  ( 2 marks )

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3.

15. State two points to consider when choosing a table for laying out and cutting.                          ( 2 marks )

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16. Mention three characteristics of a well ventilated kitchen.                                                          ( 3 marks )

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17. Give two reasons why beef stew is kept at simmering point.                                                       ( 2 marks )

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18. State three reasons why salt is used in flour mixtures.                                                                 ( 3 marks )

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19. Give two qualities of a well prepared weaning food.                                                                   ( 2 marks )

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4.

SECTION B ( 20 MARKS )

COMPULSORY

Answer question 20 in the space provided

20 .      You have visited your sister over the weekend and you would like to assist her to

carry out cleaning.  Describe the procedure you would use to clean:-

            (a) A neglected brass ornament.                                                                                             ( 9 marks )

            (b) Her coloured canvas shoes without laces.                                                                         ( 6 marks )

            (c ) Describe how you would dry clean a blood stained tie.                                                  ( 5 marks )

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6.

SECTION C ( 40 MARKS )

Answer any two questions from this section in the spaces provided.

21.       (a) Outline basic steps to conserve vitamin C when cooking spinach.                                   ( 8 marks )

            (b) Explain four aims of a cook in preparing and serving food for an invalid.                       ( 4 marks )

            (c ) Describe four uses of eggs in cookery giving an example in each case.                           (8 marks)

22.       (a) Describe four guiding factors to be followed when picking or cutting fresh flowers.     (8marks)

            (b) Give four ways of conserving energy when using gas.                                                     ( 4 marks )

            (c ) Explain three reasons which make treated wood popular in making house

       hold furnishings                                                                                                               ( 6 marks )

(c ) Name four improvised materials used in making brooms                                                 ( 2 marks )

23.       (a) State three advantages and three disadvantages of man-made fibres.                              ( 6 marks )

            (b) With the aid of clear labelled diagrams explain how a French seam is made.                  (10marks)

            (c ) Explain four points one should remember when laying and cutting out patterns.           ( 4 marks )

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441/1

HOMESCIENCE

THEORY

PAPER 1

JULY / AUGUST 2011

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

HOME SCIENCE

PAPER 1

MARKING SCHEME

1. Reasons for using foods in season when planning meals. ( 2 marks )

            – Are cheap.

            – Have natural colour.

            – Their natural flavour has not changed.

            – Their nutrients have not been interfered with.

            – Are easily available.

2. Reasons why a bedridden invalid should  be given plenty of fluids.         ( 1 mark )

            – To avoid dehydration.

            – For easy digestion

3. Functions of facings in  garment construction.                                           ( 2 marks )

            – Neatening

            – Decoration

4. Importance of a child’s growth monitoring card.   ( 2 marks )

            – Monitor the baby’s development.

            – Immunization schedule is recorded.

            – Child’s weight is monitored.

5. Identify two advantages of a work triangle.          ( 2 marks )

            – Reduces fatigue .

            – Saves time

6. Reasons why kwashiorkor affects children below five years of age.         ( 2 marks )

            – Stopped breast feeding.

            – Weaning on foods lacking in proteins / poor weaning .

7. Reasons which make linen ideal for dish clothes. ( 2 marks )

            – Strong can withstand frequent washing.

            – Can be bleached.

            – Can be boiled / withstand high temperatures.

8. Three measurements used in growth monitoring.               ( 3 marks )

            – Age

            – Weight

            – Length / height

This paper consists of 6 printed pages

Turn Over

9. Three forms of advertisement .       ( 3 marks )

            – Informative

            – Competitive

            – Persuasive

10. Three factors to consider when choosing soft furnishings for a bedroom.           ( 3 marks )

            – Occupant

            – Sex

            – Personal preference

            – Dêcor of the room

11. Rechaûffe cookery            ( 1 mark )

            Reheating left over foods / creating new dishes from left over foods.

12. Why biscuits should be stored in air tight containers       ( 1 mark )

            – To prevent / preserve their texture / prevent them from becoming too soft.            ( 2 marks )      

13. Four types of sleeves        ( 2 marks )

            – Puff Kimono Magyar Bishop Bell Leg of Mutton Dolman

14. Disadvantages of using tailor’s chalk in transferring pattern markings.   ( 2 marks )

            – Makes work dirty / stains work

            – Slow

            – Not transferable from the pattern piece

            – Tidious

15. 2 points to consider when choosing a cutting out table    ( 2 marks )

            – Size should be enough to accommodate the fabrics ( large in width and long )

            – Surface should be smooth.

            – Should be stable and not wobbly.

            – Surface should be easy to maintain

16. Three characteristics of a well ventilated  kitchen.

            – Has windows / chimneys to allow air in and out.

            – Will be free from smoke from fuels.

            – Will be free from odours from rotting waste / food .

            – Will be cool and comfortable to work in.

            – Will not have any draughts.

17. Two reasons why beef stew is kept at simmering point. ( 2 marks )

            – To allow tough cuts of meat to become tender without toughening  the protein.

            – To enable all extractives to run unto the cooking liquid thus giving the characteristic

   of a savoury flavour.

18. Three reasons why salt is used in flour mixtures. ( 3 marks)

            – Improves taste.

            – Controls yeast action during fermentation.

            – Has strengthening effect on gluton.

            – Modifies the crust colour of yeast baked products.

            – Prevents the growth of undesirable bacteria in the dough during raising stage

2.

19. Two qualities of a well prepared weaning food. ( 2 marks )

            – Should be rich in energy

            – Easy to digest.

            – Easy to prepare.

            – Should be easily available

            – Should not affect the baby in anyway.

            – Should be smooth / have no lumps

SECTION B ( 20 MARKS )

20. You have visited your sister over the weekend.   ( 9 marks )

(a) Cleaning a neglected brass ornament        ( 9 marks )

            – Protect ( ½) the working surface with newspaper ( ½ ) to avoid staining ( ½ ).

            – Dust the ornament ( ½ ) inside ( ½ ) and outside ( ½ ) to remove loose dirt ( ½ ) .

            – Shake the brasso tin thoroughly to mix well ( ½ ) .

            – Using a dry polishing rug ( ½ ) apply brasso sparingly ( ½ ) on the ornament inside ( ½ ) and          

  outside ( ½ )

            – Rub hard in any stubborn stains ( ½ )

            – Leave for a few minutes to react ( ½ )

            – Use a clean dry rug ( ½ ) to rub the surface of the ornament until brasso is removed ( ½ )

            – Buff again ( ½ ) using a clean dry rag. ( ½ )

(b) Cleaning her coloured canvas shoes without laces.           ( 6 marks )

            – Brush off dust ( ½ )

            – Wash using a brush ( ½ ) in warm soapy water ( ½ ) scrub inside ( ½ ) and outside ( ½ )

   and the sole ( ½ )

            – Rinse in warm water ( ½ ).

            – Final rinse ( ½ ) in cold water ( ½ ).

            – Remove  as much water as possible ( ½ ).

            – Dry under the shade ( ½ ) slightly inclined ( ½ ).

(c ) To dry clean a blood stained tie   ( 5 marks )

            – Shake the tie ( ½ )

            – Cover ( ½ ) the stain with a paste of starch ( ½ ) or powder and leave to absorb the stain.

            – Immerse the tie ( ½ ) in dry cleaning liquid ( ½ ) knead and squeeze ( ½ ).

            – Squeeze out as much liquid as possible ( ½ )

            – Hang article to dry ( ½ ) in airy place. ( ½ ).

            – Press the tie ( ½ )

SECTION C

21.       (a) Basic steps to conserve vitamin C when cooking spinach.

                        – Wash and cut spinach just before cooking to avoid oxidation.

                        – Use a sharp knife when cutting to avoid  bruising the leaves which promotes oxidation.

                        – Cook in little water so that no water is thrown since vitamin C is water soluble.

                        – Serve immediately after cooking to avoid reheating and loss of nutrients in water.

                        – Cover the cooking pan with a well fitting lid to prevent loss of water soluble vitamins.

                        – Cook for a short time.

                        – Do not soak in water while washing.

3.

            (b) Four aims of a cook in preparing and serving food for an invalid .          ( 4 marks )

                        – To promote recovery.

                        – To stimulate appetite by making it look attractive.

                        – To prepare food under hygienic conditions.

                        – To prevent any further infection

                        – To repair worn out tissues.

                        – To provide gradual energy

                        – To provide a balanced diet.

                        – To provide food  that is easily digestable.

                        – To provide small servings to encourage the invalid to eat more

            (c ) Four uses of eggs in cookery with examples each case . ( 8 marks )

                        – As a main meal e.g can be prepared for breakfast.

                        – Raising agent – sponge cakes.

                        – Thickening – sauces, custard

                        – Glazing – flour mixtures e.g pastries, rolls, bread.

                        – Garnishing – salads

                        – Filling – sandwiches

22.       (a) Four guiding factors to be followed when picking or cutting fresh flowers.        ( 8 marks)

                        – The flower arrangement to be made e.g large arrangement, large flowers, long stems.

                        – Should be fresh – best colour, fragrance, appearance.

                        – Pick during cooler times of the day to prevent withering.

                        – Use sharp knife / scissors to prevent crushing stems to allow water to be absorbed by stem

                        – Put in cold water to keep fresh.

            (b) Four ways of conserving energy when using gas.             ( 4 marks )

                        – Control the flame.

                        – Use pan that fits the burner

                        – Switch off gas immediately cooking is complete before you remove the pan.

                        – Strike the match first before putting on the gas.

                        – Do not use it for foods which take too long to cook e.g dry maize and beans.

            (c ) Three reasons which make treated wood popular in making house hold furnishings.

                        – Attractive enhance appearance.

                        – Protects the wood – not easily attacked by pests

                        – Smooth – easy to clean

                        – Water proof – not destroyed by water

            (d) Four improvised materials used in making brooms

                        – Twigs

                        – Grass

                        – Coconut palm

                        – Sisal

23. Advantages of man-made fibres   ( 3 marks )

(a)        – They are very strong.

                        – They are smooth and have a luxurious appearance.

                        – They drape well

                        – They are resilient

                        – They are light in weight        ( 3 x 1 )

4.

Disadvantages of man-made fibres

  • They are damaged by chloride bleaches.
  • They are not absorbent
  • They develop and hold static electricity
  • They melt when exposed to very high temperature

3 x 1 = 3 marks

            (b) Making of a French seams ( 10 marks )

(i)                                                                                             (i) Place the two wrong sides together,

                                                                                                            – Matching balance marks & fitting lines

                                                                                                            – Pin an tack. Remove pins. Machine

    following fitting line.

(ii)                                   

                                                                                                (ii) Remove the Tackings

                                                                                                            – Press seam open

                                                                                                            – Trim the edges down to less than

   seam width 3mm

(iii)                                                                                           (iii) Flatten the work out at the back and turn

over placing the right sides together

Pin, tack remove pins and stitch on the fitting line

The row edges should be enclosed.

(iv)                                                                                           (iv) Press the finished seam over towards

the back of the garment.

5.

(c ) Points to remember when laying and cutting out patterns .                                                         ( 4 marks )

            – Press the pattern pieces before laying them onto the fabric to remove creases.

            – If a fabric has a nap allow extra fabric and make sure that the design runs in the same direction.

            – Pin all the corners and curves accurately to prevent pattern pieces from moving.

            – Hold the work down firmly and using a sharp pair of scissors, cut with long even strokes

without lifting the work to ensure even edges.

  • Transfer all pattern markings required for the construction of the garment e.g notches, seam lines.

6.

Name ______________________________________________________ Index No. __________________

                                                                                                Candidate’s signature _____________________

                                                                                                Date __________________________________

441/2

HOMESCIENCE

CLOTHING CONSTRUCTION

PRACTICAL  

PAPER 2

JULY / AUGUST 2011

2 ½ HOURS

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

CLOTHING CONSTRUCTION

PRACTICAL

PAPER 2

2 ½ HOURS

INSTRUCTIONS TO CANDIDATES

(a)This paper consists of 3 printed pages

(b) Candidates should check the question paper to ascertain that all pages are printed as indicated and that

 no questions are missing

This paper consists of 3 printed pages

Turn Over

A pattern of a child’s dress bodice is provided. You are advised to study the sketches, instructions and the layout before you begin the test

1.         Material provided

            A – front bodice

            B – Back bodice

            C – Sleeve

            D – Collar

            E – Cuff

            F – Neck binding

            G – Sleeve opening strip

            NB: use pattern pieces D to cut interfacing for collar

2.         Light weight plain cotton fabric 65cm by 90cm wide

3.         Sewing cotton thread to match the fabric

4.         One button 1cm in diameter.

            THE TEST

            Using the materials provided, cut out and make the LEFT HALF of a child’s dress bodice to show

            the following:

            a) The working of the waist dirt

            b) The working of a machine fell seam at shoulder and French seam at the side and underarm seams.

            c) The preparation of an interfaced collar and attaching it to the bodice

            d) The making of the continuous straight strip opening at the sleeve

            e) The attaching of the sleeve cuff

            f) The preparation and attaching of the sleeve to the bodice and leaving the seam untrimmed and

                        unneatened

            g) The making of the button hole

            h) The attaching of the button

            At the end of the examination, firmly sew on your work, on a single fabric, a label bearing your

name and index number. Remove needles pins and unnecessary temporary stitches from your work. Fold your work neatly and place it in the envelope provided. Do not put scraps of fabric in the envelope.

2.

            BACK VIEW                                                             FRONT VIEW

            SELVEDGE   SLASH  SELVEDGE A  B  C  D  D  G  E  F  65CM

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441/2

HOMESCIENCE

CLOTHING CONSTRUCTION

PRACTICAL 

PAPER 2

JULY / AUGUST 2011

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

CLOTHING CONSTRUCTION

PRACTICAL

PAPER 2

MARKING SCHEME

  MAX SCORE SCORE REMARKS
1. PRESENTATION – Work well pressed (1) well folded (1) – Label (1) firmly stitched (1) on single fabric (1) – Pin (1) tacking stitches (1) and unnecessary thread (1)    removed – Left half made (1)   2 3 3   1    
  9    
2. CUTTING OUT – All 7 pieces cut out (3 ½ ) – Smooth cutting of the front bodice (1) and cut on     straight grain to within 3mm (1) – Smooth cutting of the back bodice (1) and cut on   straight grail to within 3mm(1) – Smooth cutting of the collar (1) and cut on straight   grain to within 3mm(1) – Smooth cutting of cuff (1) and cut on straight grain to   within 3mm (1) – Smooth cutting of the neck binding (1) and cut on the    correct grain (1) – Smooth cutting of the sleeve (1) – Opening strip (1) and cut on the correct grain (1 ½ )   3 ½   2   2   2   2   2 1 2 ½    
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3. MAKING UP i) Waist dart     – Correct length (1)     – Correct width (1)     – Straight stitchery (1)     – Tapering to a point (1)     – Correct tension (1)     – Thread well secured (1)     – Pressed forward C.F (1)     1 1 1 1 1 1 1    
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This paper consists of 3 printed pages

Turn over

(ii) Machine fell seam at shoulder NB: If not machine fell seam give a zero. Straight stitchery (1)Correct width (1)Even width (1)Stitched near the edge (1)Flat seam (1)Thread secured (1)     1 1 1 1 1 1    
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b. French seams at the side and underarm seams NB: If not French seam give a zero Straight stitchery (1)Correct width (1) Even width (1) Pressed to the correct side i.e side seam toward C.B, underarm seam towards the back (1 ½ ) Thread secured (1) Good knife edge (1)       1 1 1 1 ½ 1 1    
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(iii) Preparation and attaching of an interfaced collar Correctly interfaced (2) Correctly prepared (1) Edges well rounded (smooth) (1) Flat collar (1) Collar well stitched (1) Correctly attached (1) Correctly neatened with neck binding (1) Binding lying flat (1) Clipped seam allowance (1) Binding even in width (1)   2 1 1 1 1 1 1 1 1 1    
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(iv) Making of the continuous straight strip opening of the sleeve Correct applied (1) Even in width (1) Correctly hemmed (1) The under wrap and over wrap should lie flat (1) Base well backstitched (1) Threads well secured (1) Correct length (1)     1 1 1 1 1 1 1    
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Attaching of the sleeve cuff Correctly applied (2) Even in width (1) Lying flat (1) Straight stitchery (1) Good knife edge  (1) Evenly distributed gathers (1)   2 1 1 1 1 1    
  7    

2.

6. Preparation and attaching of sleeve to the bodice and      leaving the seam untrimmed or unneatened Correctly prepared (1) Gathers evenly distributed (1)Correctly attached (1)Straight stitchery (1)Underarm seam and side seam meeting (1)Correct seam allowance (1)Threads well trimmed (1)Not neatened (1)     1 1 1 1 1 1 1 1    
  8    
7. Making of button hole – cut on straight grain (1) – Buttonhole stitches (1) – Even in length (1) – Stitches evenly spaced (1) – Correct length of the button hole (1) – Neatly made (1) – Well rounded or barred (1)   1 1 1 1 1 1 1    
  7    
8. Attaching of the button – Attached directly opposite (1) – Neatly done (1) – A shank made (1) – Threads correct fastened (1)   1 1 1 1    
  4    
To get the total mark divide the total mark by 2 90    

3.

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HOMESCIENCE

CLOTHING CONSTRUCTION

PRACTICAL 

PAPER 2

JULY / AUGUST 2011

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

CLOTHING CONSTRUCTION

PRACTICAL

PAPER 2

CONFIDENTIAL

                                    INSTRUCTIONS TO SCHOOLS

The following materials will be provided by the school

            (a) Plain cotton fabric 65cm long by 90cm

            (b) Sewing cotton thread to match the fabric

            (c) 1 (one) button 1cm in diameter

FABRIC IN EXCESS OF THE AMOUNT SPECIFIED MUST NOT BE SUPPLIED TO THE CANDIDATES

This paper consists of 1 printed page

Name ______________________________________________________ Index No. __________________

                                                                                                Candidate’s signature _____________________

                                                                                                Date __________________________________

441/3

HOMESCIENCE

PAPER 3

PRACTICAL

FOODS AND NUTRITION

JULY / AUGUST 2011

1 ¾  HOURS

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

HOME SCIENCE

PAPER 3

1 ¾  HOURS

PLANNING SESSION : 30 MINUTES

PRACTICAL TEST SESSION 1 ¼ HOURS

INSTRUCTIONS TO CANDIDATES

  • Read the test carefully.
  • Write your name and index number on every sheet of paper used.
  • Text books and recipes may be  used during planning session as reference materials.
  • You will be expected to keep to your order of work during the practical session.
  • You are only allowed to take your reference materials at the end of the planning session.
  • You are not allowed to bring additional notes to the practical session.

This paper consists of 2 printed pages

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THE TEST

Your uncle who is a mason has just come to visit you.  Using the ingredients listed below prepare, cook and present a one course meal and a nutritious drink for the two of you.

Ingredients.

  • Maize flour / wheat flour / green maize / green bananas
  • Meat / pulses
  • Green leafy vegetables / green peas.
  • Tomatoes
  • Carrots
  • Fat / oil
  • Salt
  • Fruits in season

PLANNING SESSION – 30 MINUTES

Use separate sheets of paper for each task listed below and a carbon paper to make duplicate copies.

Then proceed as follows:

            1. Identify the food items and write down their recipes.

            2. Write down your order of work.

            3. Make a list of the food stuffs, materials and equipment you will require.

2.

441/3

HOMESCIENCE

PAPER 3

PRACTICAL

FOOD AND NUTRITION

JULY / AUGUST 2011

MATUNGULU DISTRICT FORM 4 MULTILATERAL EXAM 2011

Kenya Certificate of Secondary Education

HOME SCIENCE

PAPER 3

MARKING SCHEME

Area of Assessment                               Maximum Score       Actual Score           Remarks

1. PLAN

Recipe

– Availability                                                               1

– Correct quantities                                                     1

– Suitability of food items                                           1

Order of work

– Availability                                                               ½

– Proper sequencing                                                     ½

List of food stuffs materials and equipment

– Availability                                                               1

– Adequacy                                                                 1

– Appropriateness                                                        ½

                                                                                    6 ½

2. PREPARATION

Correct procedure

– Protein                                                                      1

– Carbohydrates                                                          1

– Vegetables                                                                1

– Drinks                                                                       1

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Methods of cooking at least t                                                 1

Quantity of results

– Protein                                                                      1

 – Crabohydrates                                                         1

– Vegetables                                                                1

– Drink                                                                         1

                                                                                    9

3. PRESENTATION

Utensils appropriate

– Cleanliness                                                                1

– General impression                                                   1

– Garnishing                                                                 1

Hygiene

– Personal                                                                    1

– Food                                                                                     1

                                                                                    5

4. ECONOMY OF RESOURCES

– Water                                                                        ½

– Food                                                                                     ½

– Fuel                                                                           ½

– Material                                                                     ½

                                                                                    2

Cleaning up

– During work                                                                         1

– After work                                                                1

                                                                                    2

TOTAL                                  25

2.

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