KCSE 2017 Home Science Paper 3 with Marking scheme

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Instructions to candidates

PLANNING SESSION:  30 minutes
PRACTICAL TEST SESSION:  1¼hours

  • Read the test carefully
  • Text books and recipes may be used during the planning session as reference materials
  • You are not allowed to take away your reference materials at the end of the planning session.
  • You are not allowed to bring additionoal notes to the practical session
  • Candidtaes should answer the questions in English.


THE TEST

You have invited your two nephews aged 9 and 10 years for a weekend lunch. Using the ingredients listed below, prepare, cook and serve a one course meal for them. Include a nutritious drink.

Ingredients:

  • Rice/potatoes
  • Cooking oil
  • Salt
  • Sugar
  • Beef peas
  • Carrots
  • Tomatoes
  • Cabbage/green leafy vegetables
  • Onions
  • Dhania
  • Green pepper
  • Fruits in season.

PLANNING SESSION - 30 minutes

For each task listed below, use separate sheets of paper and a carbon paper to make duplicate copies then proceed as follows:

  1. Identify the dishes and write their recipes
  2. Write your order of work
  3. Make a list of the foodstuff and equipment you will require


MARKING SCHEME

Possible Menu (Food and Drink Items)

ONE COURSE MEAL FOR PRETEEN BOYS

  1. Boiled Rice/French fries
  2. Beef stew/Pea stew
  3. Steamed cabbage/green leafy vegetables
  4. Nutritious drink - fresh fruit juice/fruit punch
   AREAS OF ASSESSMENT   MAXIMUM SCORE   ACTUAL SCORE   REMARKS 
 1.  PLAN
Recipes
- Availability (4 X ½)
- Correct quantity (4 X ½ ) (enough for two)
- Appropriate choice (for the age)
Order of work
- Availability
- Proper sequencing
List of foodstuffs
- Availability
- Adequacy enough for two)
- Appropriateness
List of equipment
- Availability
- Adequacy
- Appropriateness
   
   
   2
   2
   2
   
   1
   1
   
   1
   2
   2
    
   1 
   1 
   1
   
     SUB-TOTAL   16    
 2. PREPARATION AND COOKING
Correct procedure for preparation
- Item 1 (carbohydrate)
- Item 2 (protein)
- Item 3 (vegetables)
- Item 4 (nutritious drink)
Correct procedure for cooking
- Item 1 - (carbohydrate)
- Item 2 - (protein)
- Item 3-(vegetables)
Methods of cooking at least two)
Quality of results (colour, texture, taste, consistency)
- Item 1 - (carbohydrate)
- Item 2 - (protein)
- Item 3 - (vegetable)
- Item 4-(nutritious drink)
    
    
    1
    1
    1
    2
    
    1
    1
    1
    2
    
    1
    1
    1
    1
   
      SUB-TOTAL     14    
 3.  PRESENTATION
Utensils
- Appropriate
- Clean
Table layout
- Well laid tablecloth
-Centre piece (mark by impression)
- Correct set-up cutlery and glassware (1) laid at the right position (1)
- Accompaniments (salt and pepper shakers)
Hygiene
- Food hygiene  - during preparation  ½
                       - during cooking  ½
- Kitchen hygiene - during preparation  ½
                          - during service  ½
- Personal hygiene - when handling food   ½
                           - grooming  ½
    
    
    1
    1
    
    2
    2
    2

    1

    1

    1

    1

   
     SUB-TOTAL    12    
 4.  ECONOMY OF RESOURCES
Use of water
-taps closed when not in use
-no spillages of water
Food
-no excess food peelings
- utilises all food ordered
Materials
- using materials for the right purpose
- no wastage (use of excess materials)
Fuel
- simmering when necessary
- switching on and off source of fuel appropriately
Clearing up
-"clearing as you go" during the practical session
- After work
    
    
    ½
    ½

    ½
    ½

    ½
    ½

    ½
    ½

    2
    2
   
        SUB-TOTAL     8    
         TOTAL     50    
    Final mark  =  actual score
                             2
    25    
         

 


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