Home science Paper 3 Questions and Answers - Bungoma Diocese Mock Exams 2021/2022

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INSTRUCTIONS TO CANDIDATES

PLANNING SESSION: 30 MINUTES
PRACTICAL SESSION: 1¼ HOURS

  1. Text books and recipes may be used during the planning session as reference materials.
  2. You will be expected to keep to your order of work during practical session.
  3. You are only allowed to take away your reference materials at the end of the planning session.
  4. You are not allowed to bring additional notes to the practical session.

THE TEST

You and your friend are on half term and are going for a girls outing fun day. Using the foodstuffs and ingredients listed below. Prepare, cook and pack a one course meal for the two of you. Include a refreshing drink.

INGREDIENTS

  • Tomatoes
  • Potatoes / Wheat flour / Rice
  • Spinach/ kales/ cabbage
  • Beef cube/ Royco
  • Cooking oil
  • Salt
  • Onions
  • Dhania
  • Sugar
  • Garlic
  • Capsicum
  • Beef/ chicken
  • Pilau mix
  • Fruits is season

PLANNING SESSION: 30 MINUTES

Use separate sheets of paper for each task listed below. Use carbon paper to make duplicate copies then proceed as follows.

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


MARKING SCHEME

  • Pilau rice
  • Chapati
  • French fries
  • Fruit punch
  • Cocktail juice
  • Any fruit juice
  • Fried spinanch/ kales
  • Steamed cabbage
  • Stewed beef
  • Stewed chicken
  • Baked chicken
  • Baked beef
   AREAS OF ASSESSMENT   Max Score   Act Score   Remarks 
 1   PLAN      
 
  1. RECIPES
    • Available 2x1
    • Correct choice
    • Correct quantities
  2. ORDER OF WORK
    • Available
    • Proper sequencing (written)
  3. LIST OF FOOD STUFFS & EQUIPMENT 
    • Availability
    • Adequate
    • Appropriate

 
  2
  1
  2
 
  1
  1
 
  1
  2
  2

   
  SUB-TOTAL  16    
 2  PREPARATION      
 

Correct procedure

  • Item 1
  • Item 2
  • Item 3
  • Item 4 (Nutritious drink)
    Correct procedure of cooking
  • Item 1
  • Item 2
  • Item 3
    Methods of cooking (at least 2)
    Quality of results (colour, texture, taste, consistency) 
  • Item 1
  • Item 2
  • Item 3
  • Item 4 nutritious drink

  

  1
  1
  1
  2
 
  1
  1
  1
 2

 1
 1
 1
 1

   
   SUB-TOTAL   14    
 3  PRESENTATION       
 

Utensils

  • Appropriate (for packing food)
  • Clean
    Packing
  • Salt and pepper shakers
  • Bag/basket
  • Enough cuttery and crockery
  • Well laundered picnic cloth packed
    Hygiene
  • Food hygiene – during preparation (½)
                            - During cooking (½)
  • Kitchen hygiene – during preparation (½)
                               -During packaging (½)
  • Personal hygiene – when handling food (½)
                                 -Grooming (½)

  

  2
  2

 1
 1
 2
 1

 1
 
 1

 1

   
   SUB-TOTAL  12    
 4  ECONOMY OF RESOURCES      
 
  •  Use of water
    • No water spillages
    • No misuse of water
  • Food
    • No excess food
    • Utilized all food ordered
  • Fuel
    • Simmering when necessary
    • Switching on and off source of fuel appropriate.
  • Materials
    • Using materials for the right purpose
    • No wastage (use of excess materials)
   
  ½
  ½

  ½
  ½

  ½
  ½

  ½
  ½
   
 5  CLEARING UP       
 
  • During the practical
  • After the practical
 2
 2
   
   SUB-TOTAL  8    
    TOTAL  50    

                                               Final MarkActual score
                                                                             2

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