Computer Science & Home Science Questions and Answers - Grade 7 End Term 1 Exams 2023 Set 2

 SECTION I: COMPUTER SCIENCE

1. Name the parts of a spreadsheet below
   
   Write the name of the part marked a, b, c, d, e.     (5mks)
2. Write four groups found on Microsoft Excel ribbon (4mks)
3. Write the names of the alignment tools below. (4mks)
   
4. Write the meaning mof the following formatting mtools BUI. (3mks)
5. Match arithmetics functions with its formulate as used on spreadsheet. (4mks)
   = (cell + cell)      subtraction
   = (cell* cell)        Addition
   = (cell/cell)         Multiplication
   = (cell − cell)      Division
6. Write the names of the following keys on the Keyboard.  (5mks)
   
7. Write four main classification of computers by their sizes.  (4mks)
8. name four mtypes of personam computer you have learnt,   (4mks)
9. Draw and name any two personal computers. (2mks)
   
10. Name two materials you can use to model a desktop computer. (2mks)
11. Write three examples of computer files.   (3mks)
12. List four examples of word processing application you have learnt. (4mks)
13. Write the four safety measures to take when you are in the computer lab. (4mks)
14. Write two ways you can show respect for others when using digital devices. (2mks)\

SECTION II: HOME SCIENCE

15. Name any 3 competencies improved through learning Home Science Education? (3mks)
16. Learning Home Science helps improve daily life. Mention any 3 ways in which this is achieved?(3mks)
17. Define the term nutrient conservation. (1mk)
18. Name the 3R's of cooking food. (3mks)
19. Apart from nutrient conservation, name other two importance of covering food while cooking. (2mks)
20. What is blanching? (2mks)
21. Outline the reasons for blanching? (2mks)
22. The process of boiling food briefly or partially as a first step in cooking is called __________________-
    (1mk)
23. Give 3 reason why the process mentioned in (22) above is advisable. (3mks)
24. A Home Science teacher discouraged his class from using sodium bicarbonate while cooking. Give any 3 reasons for this. (3mks)
25. Anaemia is a condition caused by lack of in the diet. (1mk)
26. Define the following terms. (2mks)
    1. food fortification
    2. food enrichment
27. Outline any 3 groups of people who may require supplimentation of nutrients.
28. State any 3 safety precautions to observe when investigating the effects of heat on vegetables (3mks)
29. What are the 3 qualities of vegetables does excess heating affect? (3mks)
30. Differentiate between steaming and boiling as methods of cooking (3mks)
31. Name any 3 materials that can be used for special treatment during laundry work?   (3mks)
32. What is a bodkin used for in sewing? (Imk)
33. Maya was asked to repair her torn pocket. Outline any 3 factor she would consider when repairing the pocket? (3mks)
34. Define a budget? (Imk)
35. Distinguish between cosmetics and accessories? (2mks)
36. Draw a care label whose meaning is dry in a shade. (2mks)

MARKING SCHEME

1.  
   1. Title bar
   2. Menu bar
   3. Tool bar
   4. Rows
   5. Column
2.  
   1. Clip board
   2. font
   3. alignment
   4. number
   5. styles
3.  
   1. left alignment
   2. right alignment
   3. centre alignment
   4. justify alignment
4.  
   1. Bold
   2. Underline
   3. Italic
5.  
   
6.  
   1. shift key
   2. enter key
   3. backspace key
   4. space bar key
   5. escape key
7.  
   1. super computers
   2. mainframe computers
   3. Mini-computers
   4. Micro-computers/Personal computers
8.  
   1. Desktop computer
   2. laptop computers
   3. tablets
   4. smartphones
   5. palmtop computers
9.  
   
   
10.  
    1. model using cartoons
    2. model using clay
11.  
    1. report file
    2. backup file
    3. reference file
    4. sort file
    5. transaction file
12.  
    1. microsoft word
    2. google docs
    3. open office writer
    4. word pad
13.  
    1. Listen to instructions given in the lab
    2. Operate the computer properly
    3. Do not carry foos and drinks in the lab
    4. Do not insert in flash disk to the computers that are from home
    5. Sit upright when using computers
    6. Type with both hands to avoid wrist injuries
    7. Avoid your eyes close to the screen
14.  
    1. Do not set the volume high
    2. share devices
    3. Be responsible when using devices

HOMESCIENCE

15.  
    1. Knowledge 
    2. Skill
    3.  Attitude
    4. Values
16.  
    1. Makes one neat and presentable 
    2. Helps us able to prepare food
    3. Make one innovative
    4. Keeps on fit
17. Is ensuring that nutrients are not lost food preparaton and cooking
18.  
    1. Reducing the amount of water
    2. Reducing the cooking time
    3. Reducing the surface area
19.  
    1. Make the food cook well
    2. Reduce the cooking time
20. Is dipping vegetables in extremely hot water for a short time then plunging in iiicold water immediately to stop the cooking process.
21.  
    1. To conserve nutrients
    2.  To prepare vegetables for storage
    3. To improve the green-colour in vegetables.
22. Perboiling
23.  
    1. Conserves nutrients
    2. saves time
    3. to make other cooking methods easier
    4. can be used to cook foods like carrots
24.  
    1. it reduces the nutrient value of the food
    2. can cause high blood pressure
    3. can lead to kidney and muscle problems
    4. can cause excess gas in the stomach
25. iron
26.  
    1. Adding nutrients lacking or not inadequate in the food
    2. Is the addition of extra nutrients lacking in some food during presentation and cooking
27.  
    1. those with anaemia condition
    2. athletes and manual workers 
    3. expectant and lactating mothers
    4. people living in remote/dry areas.
28.  
    1. wear protective clothes
    2.  do not splash water into a pan with hot oil
    3. have a fully stocked first aid kit
    4. avoid tasting or touching hot sample of vegetables
    5. follow all general kitchen safety regulation
29.  
    1. colour
    2. taste
    3. texture
30. Steaming is cooking of food using hot in while boiling in the cooking of food sing hot water
31.  
    1. salt.
    2. bleach
    3. vinegar
    4.  fabric condition
    5. methylated spirit
32. To draw elastic, ribbons and cords through casings.
33.  
    1. Size of the damage
    2. position of the damage
    3. texture of the fabric used on the pocket
    4.  type of damage on the pocket
    5. colour of the thread used on the pocket
34. Is a statement showing the income and expenditure for a period of time.
35. Cosmetics are applied while accessories are applied on the body to enhance beauty.
36.