HOME SCIENCE PAPER 1 - 2019 MOKASA II MOCK EXAMINATION

SECTION A (40 MARKS)

1. Explain two ways home science relates to geography.                                     (1mk)

2. Mention two ways the social need of a patient recuperating at home can be abused. (1mk)

3. Give two functions of Phylloquinone in the human body.                                     (1mk)

4. State two precautions to bear in mind when a mother undergoes home delivery. (1mk)

5. State two precautions to take when using wood as fuel.             (1mk)

6. Mention any twopractices in the management of sprains. (1mk)

7. Note down two causes of missing stitches during machining. (1mk)

8. Differentiate between hemming and slip hemming.             (1mk)

9. Suggest two preparations done to a fabric to be used for patching. (1mk)

10. Name two desirable properties of storage facilities.                         (1mk)

11. List down two laundrytreatmentswhich may be done during the rinsing stage other than starching.                                                                                                             (1mk)

12. State two ways of reducing bulk in seams. (1mk)

13. Statetwo factors that may make meat dry and tough after roasting. (1mk)

14. Highlight two factors that determine the specific nutritional needs of a sick person. (1mk)

15. Identify the correct direction to press the following darts during garment construction.                                                                         (2mks)
    1. Front shoulder dart ____________________________________________________
    2. Bust dart ____________________________________________________________
    3. Elbow dart __________________________________________________________
    4. Back waist dart _______________________________________________________

16. State two factors that determine the depth of a hem. (1mk)

17. Define rechauff’e cookery. (1mk)

18. Identify two ways in which consumers can protect themselves from exploitation. (1mk)

19. Mention two things that can be done to storey buildings to accommodate the physically challenged.                                                                                     (1mk)

20. Give two ways of caring for a water closet.             (1mk)

21. State two reasons why saucepans should have a thick base.             (1mk)

22. Give two scenarios where mechanical ventilation would be necessary. (1mk)

23. Mention two reasons for storing food. (1mk)

24. Listtwo points on the importance of basting in cooking.             (1mk)

25. Differentiate betweenironing and pressing. (1mk)

26. List two advantages of dry cleaning. (1mk)

27. Name two vaccines administered orally. (1mk)

28. State two ways of maintaining clothes. (1mk)

29. Mention two points to consider when planning and serving vegetarian meals. (1mk)

30. Name two types of electric lamps.                         (1mk)

31. State two reasons for blending fibres. (1mk)__

32. Mention two disadvantages of canned foods. (1mk)

33. State two points to observe when taking body measurements. (1mk)

34. Highlight two reasons why weaning is done. (1mk)

35. State two factors that encourage the use of convenience foods.             (1mk)

36. List two advantages of natural lighting. (1mk)

37. Mention two ways playing can be made enjoyable.             (1mk)

38. State two ways of caring for a vacuum cleaner. (1mk

39. Identify two ways of finishing the edge of the sleeve other than using a cuff.  (1mk)

SECTION B (20 MARKS)                                                 

40. Explain the procedure of cleaning the following items before you resume school.
    1. A plastic basin used by your sick auntie.                                                               (5mks)
    2. A plain kitchen table used to cut raw beef.                                                            (7mks)
    3. Along sleeved silk blouse.                                                                         (8mks)

SECTION C (40 MARKS)

41.  
    1. Giving two examples differentiate between primary and secondary colours. (4mks)
    2. Identify four problems related to breast feeding and their remedies.                  (4mks)
    3. Explain the hydrolysis method of soap making.                                                   (4mks)
    4. State four disadvantages of hoarding.                                                                 (4mks)
    5. List four general rules to observe when making flour mixtures.                           (4mks)

42.  
    1. List four functions of the Kenya Consumer Association. (4mks)
    2. Give four reasons for heavy and close texture in creamed cake mixtures.           (4mks)
    3. Mention four ways of making a faced slit opening decorative.                           (4mks)
    4. Highlight four advantages of complementary feeding.                                      (4mks)
    5. State four points to consider when choosing flowers                                          (4mks)

43.  
    1. Explain four ways pastry can be kept cool during preparation. (4mks)
    2. Note down four qualities of a well-made collar.                                                    (4mks)
    3. State four advantages of hire purchase.                                                                  (4mks)
    4. State four ways of caring for a lactating mother.                                                   (4mks)
    5. Explain four reasons why soft furnishings are used in homes.                               (4mks)

MARKING SCHEME HOME SCIENCE 441/1

SECTION A (40 MARKS)

1. Explain two ways home science relates to geography. (1mk)
   • Housing the family involves application of Geography. Knowledge of climatic and soil conditions is necessary when choosing a site for a house.
   • Production of various textiles fibre involves application of geography. Knowledge of climatic conditions for their growth is necessary

2. Mention two ways the social need of a patient recuperating at home can be abused. (1mk)
   • Isolating them
   • Allowing people the sick would not want to visit them
   • Worrying conversations being discussed in their presence
   • Talking and not allowing them to participate in conversations

3. Give two functions of Phylloquinone in the human body. (1mk)
   • Helps in the normal clotting of blood
   • Essential in normal liver functioning

4. State two precautions to bear in mind when a mother undergoes home delivery. (1mk)
   • The cutting tools should be sterilized
   • The bedding she’ll use should be clean
   • The bed should be lined with a mackintosh or polythene to protect the bedding
   • The new born should be taken for immunization within the first few days
   • The mother should have assistance after delivery until she is able to resume her duties this will help her to heal

5. State two precautions to take when using wood as fuel                                     (1mk)
   • Use when dry to avoid too much smoke and soot. Smoke irritates the eyes and the respiratory system
   • Cut into reasonable sizes for convenience and to avoid accidents
   • Do not use firewood that flickers. It can cause fires and burns
   • Avoid using wood from trees, shrubs and other plants that are known to be poisonous
   • Store in a dry place

6. Mention any two practices in the management sprains.                         (1mk)
   • Dip the injured part in very cold water immediately to reduce the pain and swelling. You can also crush ice cubes in a plastic paper bag, wrap the bag in a towel and dab the injury.
   • Continue administering this cooling treatment for the first 12 hours
   • Keep the limb raised as much as possible for the next 24 hours to slow down the blood flow into the joint, hence reduce bleeding into it
   • Give some pain relievers
   • After 24 hours dip the sprained joint in moderately hot water several times a day

7. Note down two causes of missing stitches during machining. (1mk)
   • Needle too fine for the thread
   • Needle set the wrong way round
   • Needle bent
   • Needle blunt
   • Work pulled when machining
   • Machine not oiled

8. Differentiate between hemming and slip hemming. (1mk)
   • Hemming stitches are seen on the W.S and R.S of the fabric slip hemming is not seen on R.S and W.S of the garment.

9. Suggest two preparations done to a fabric to be used for patching. (1mk)
   • Cutting a piece of fabric of the required size and adding 1 cm for seam turnings
   • Fold the seam turnings to the wrong side and mitre the corners
   • Press the patch and hold the folded turning in position using tacking stitches.

10. State two desirable properties of storage facilities for clothes and household articles.       (1mk)
    • The equipment should have a means of covering the items so that they are not exposed to dirt, dust pest and sunlight
    • Should be durable
    • Should have smooth surfaces and be easy to clean
    • Cupboards and chest of drawers should be lockable for security
    • The rod fixed for hangers should be strong to bear the weight of clothes

11. List down two laundry treatments which may be done during the rinsing stage other than starching. (1mk)
    • Fabric conditioning
    • Disinfecting
    • Blueing
    • Fixing of color
    • Brightening colour by using vinegar
    • Adding methylated spirit to give a crisp look to silk

12. State two ways of reducing bulk in seams. (1mk)
    • Snipping        
    • Trimming
    • Layering

13. State two factors that may make meat dry and tough after roasting. (1mk)
    • Meat cut too thinly for roasting
    • Heat too hot (High)
    • Meat exposed to heat for too long a time/ too low heat
    • Wrong cuts of meat used for roasting/ tough cuts
    • Meat not basted/ turned during roasting

14. Highlight two factors that determine the specific nutritional needs of a sick person. (1mk)
    • The type of sickness
    • The age of the sick
    • The doctor’s prescription
    • State of the person

15. Identify the correct direction to press the following darts during garment construction.                                                                   (2mks)
    1. Front shoulder dart - CF
    2. Bust dart – Press downwards
    3. Elbow dart – Press downwards
    4. Back waist dart- CB

16. State two factors that determine the depth of a hem.                         (1mk)
    • The weight of the fabric
    • The shape of the edge
    • The nature of the fabric
    • The amount of fabric available
    • Style of garment                                      

17. Define rechauff’e cookery. (1mk)
    • This means to produce a meal by reheating food that was left over from the previously eaten meals

18. Identify two ways in which consumers can protect themselves from exploitation. (1mk)
    • Buying goods from renown traders
    • Buying certified goods
    • By getting information about the products

19. Mention two things that can be done to storey buildings to accommodate the physically challenged.                                                                               (1mk)
    • Putting ramps
    • Installing lifts

20. Give two ways of caring for a water closet. (1mk)
    1. Flush after use so that the water in the seal is clean
    2. Clean and disinfect daily
    3. Do not throw things suc as newspaper and sanitary pads into the toilet they will block it

21. Give two reasons why saucepans should have a thick base. (1mk)
    • To retain its shape for long
    • To distribute heat evenly and retain it
    • To prevent food from burning
    • It is more stable on the burner

22. Give two scenarios where mechanical ventilation would be necessary. (1mk)
    • Where there is overcrowding in a room
    • When there is lack of natural ventilation or when it is inadequate
    • Where there are heat generating processes within a room ie a kitchen or bakery
    • To remove odours

23. Mention two reasons forproper storage food.                         (1mk)
    • To keep it fresh for longer periods
    • To preserve nutrients especially in fruits and vegetables
    • To prevent contamination by chemicals or disease-causing germs
    • To avoid destruction by pests
    • To save time and energy. That is not to keep going o shops to purchase

24. Mention two points on the importance of basting in cooking. (1mk)
    • Moisturises the food preventing dryness
    • Improves the appearance of food
    • Introduce some flavour

25. Differentiate between ironing and pressing. (1mk)
    • Ironing is moving a hot iron to and fro on an article until all the creases are removed and the article is dry while pressing is placing a warm iron on a garment, lifting and placing it on the next portion until the whole article is pressed

26. List two advantages of dry cleaning. (1mk)
    • It is a fast method of cleaning clothes, as the solvents evaporate very fast leaving the garment dry
    • The method maintains the shape, size, colour and lustreof the garment
    • It does not require a lot of energy since there is little mechanical rubbing

27. Name two vaccines administered orally. (1mk)
    • Oral Polio Vaccine
    • Vitamin A Capsule

28. State two ways of maintaining clothes. (1mk)
    • Carry out washing processes correctly
    • Avoid subjecting worn clothes against rough surfaces
    • Mend a tear immediately it occurs
    • Store when completely a dry, clean and cool place

29. Mention two points to consider when planning and serving vegetarian meals. (1mk)
    • Use vegetable oil when cooking - Serve attractively
    • Provide a variety of dishes to avoid monotony
    • Ensure all meals are balanced
    • Spice well because plant proteins are not as tasty as animal proteins

30. Name two types of electric lamps. (1mk)
    • Filament or incandescent lamp
    • Fluorescent lamp

31. State two reasons for blending fibres. (1mk)
    • To stop static charges
    • To make them dirt resistant
    • To improve drape           
    • To make them shrink resistan
    • To improve lusture
    • To make them absorbent

32. Mention two disadvantages of canned foods. (1mk)
    • The food has a different colour from the original
    • The taste is altered slightly
    • Not suitable for some individuals who are diabetic or hypertensive

33. State two points to observe when taking body measurements. (1mk)
    • The person whose measurements are being taken should wear a simple outfit to facilitate accurate measurements
    • To obtain the natural waistline, tie a tape measure around the waist
    • The person whose measurements are being taken should stand upright but relaxed
    • When taking round body measurements, always put two fingers between the tape measure and the body. The tape measure should move freely

34. Give two uses of starch in laundry. (1mk)
    • Stiffening/ give body
    • To make articles smooth and dirt resistant
    • Gives clothes a glossy surface that enhances appearance

35. Highlight two reasons why weaning is done. (1mk)
    • To meet the nutritional needs of the growing baby which cannot be met by breast milk alone
    • Gradually prepares the baby to stop breastfeeding
    • To encourage independence on the part of the baby
    • Helps to develop the digestive system
    • Exposes the baby to different types of food, flavor and textures

36. State two factors that encourage the use of convenience foods. (1mk)
    • Increased purchasing power
    • Increased change in lifestyle
    • Lack of time
    • Increased consumer awareness
    • Increased modern technology

37. List two advantages of natural lighting. (1mk)
    • It is free to run it does not incur costs
    • Its clean in use unlike paraffin lamps and candles
    • It is readily available during the day
    • It has no pollutant unlike paraffin lamps

38. Mention two ways playing can be made enjoyable. (1mk)
    • By providing appropriate and adequate playing materials
    • By providing adequate space which enables a child to play freely

39. Identify two ways of finishing the edge of a sleeve other than using a cuff (1mk)
    • Hemming
    • Use of a lace
    • Frills
    • Facing
    • Binding 

SECTION B (20 MARKS)

40. Explain how to clean the following items before you resume school.
    1. A plastic basin used by your sick auntie.                                                    (5mks)
       • Collect equipment and materials to save on time and energy ½       
       • Empty or dispose any remaining contents ½
       • Clean with warm soapy water to which a disinfectant has been added, scrub gently with a soft sponge inside and outside the basin. 1
       • Rinse thoroughly in warm water to remove soap and dirt 1
       •  Final rinse in cold water to freshen ½
       • Dry facing down under a shade ½
       • When dry store appropriately for next use ½
       • Wash the equipment used and store
    2. A plain kitchen table used to cut raw beef.                                                       (7mks)
       • Collect all equipment to save on time and energy ½
       • Pour cold salty water over the board to dissolve the blood rinse with warm water once its dissolves (1)
       • Using a sponge/ abrasive dipped in warm soapy water, scrub in the direction of the grain. This prevents roughening of the surface and ensures that all dirt is removed (1)
       • Use a cleaning cloth and warm clean water to rinse the surface thoroughly and remove all soap and dirt (1)
       • Finally, rinse off using a clean cloth wrung out of cold water. This freshens the wood and helps to preserve its colour (1)
       • Drip dry on a drying rack (1)
       • When completely dry store in cupboard. (1)
       • Wash all the used equipment and store appropriately ½
    3. A long sleeved silk blouse.                                                                                   (8mks)
       • Collect equipment to save on time and energy ½
       • Do not soak to avoid damaging the fibres ½
       • Wash by kneading and squeezing in warm water using a mild detergent 1
       • Heavily soiled parts such as collars and cuffs should be put on the palm of the hand and gently rubbed to remove dirt 1
       • Rinse thoroughly in warm water to remove all traces of detergent. ½
       • Use cold water for the final rinse to freshen the fabric ½
       • Add methylated spirit to the final rinse to give a crispy and lustrous finish 1
       • Squeeze excess water by hand but avoid wringing or twisting as his can damage the fine fibres ½
       • Fold it in a clean towel to squeeze out moisture before finishing ½
       • Iron on the W.S with a moderately hot iron ½
       • Air to dry completely ½
       • Fold and store appropriately ½
       • Wash and store equipment used appropriately ½

SECTION C (40 MARKS)

41. 1. Giving two examples differentiate between primary and secondary colours. (4mks)
       • Primary colours are those colours that cannot be obtained by mixing other colours. Eg Red, Blue and yellow
       • Secondary colours are obtained by mixing equal parts of two primary colours. Eg
         Orange: Red and yellow
         Green: Blue and yellow
         Violet : Blue and red
    2. Identify four problems related to breast feeding and their remedies.            (4mks)
       
       Sore nipples
       Relax and feed the baby after very two hours
       Make the bay to suck on the areola not the nipple
       Press down the cheek of the baby to take off the breast to avoid pulling
       Press out and leave a few drops of milk on the nipple to dry on them
       Expose the sore nipples to the air and sun for 5 minutes-1 mins a day
       Seek medical help
       
       Breast Engorgement
       Breast feed frequently
       Can also express with a cloth squeezed from warm water
       Can also express by hand before feeding to soften the breast
       
       Baby’s refusal to breast feed
       Breast feed baby before feeding
       Avoid introducing the baby to bottle milk too early
       Take the baby to the hospital if sick
       
       Breast abscess
       Seek medical attention immediately
       
       Mother’s refusal to breast feed
       The mother needs counseling on the importance of baby’s health priority
       Awareness should be made that there are other factors other than breastfeeding that can contribute to this lose
       
       Inability of the mother to breastfeed
       I f possible the work environment should provide an enabling environment for the mother to breastfeed the baby
       The baby should be supplemented with other formulae
       In case of a successive birth the older baby should be given other formulae
       
       
    3. Explain the hydrolysis method of soap making.                                   (4mks)
       In this method fat is broken down into fatty acid and glycerine by steam action and pressure. This process is called hydrolysis. In short, the process is:Fat+ water+ catalyst + pressure and heat Glycerine and fatty acid. The fatty acid floats to the top while gylcerine dissolves in the water at the bottom. At this stage, the two are separated and the fatty acid is neutralized with sodium hydroxide to from soap.
    4. State four disadvantages of hoarding.                                                               (4mks)
       
       
    5. List four general rules to observe when making flour mixtures.                     (4mks)
       Use good quality ingredients
       Weigh ingredients accurately
       Use correct equipment and utensils during preparation and cooking
       Follow the method of preparation accurately as given in the recipe
       Observe cooking temperatures and duration of cooking as specified
       Baked items should be tested for readiness before taking out of the oven
       Cool and store/serve appropriately

42. 1. List four functions of the Kenya Consumer Association. (4mks)
       To raise awareness on quality standards and pricing of commodities to the consumer
       Conducting market surveys checking on faulty products and compare prices of similar products
       To collect and deal with consumer complaints and taking legal action on behalf of members
       To keep members informed on matters of interest to them
       To work with other organization e.gKEBS. Public Law Institute with an interest in standards and safety of products
       To detect and protect the dumping of rejected goods
    2. Give four reasons for heavy and close texture in creamed cake mixtures.    (4mks)
       Insufficient creaming of fat and sugar and during the addition of eggs
       Insufficient raising agent
       Too much liquid
       Too slow an oven
       Too hot an oven, resulting in the mixture forming a hard crust before the air expands
       Insufficient cooking
    3. Mention four ways of making a faced slit opening decorative.                       (4mks)
       Edge stitching the opening and closing it with a button and loop
       Having rouleau loops inserted between garment and facing
       Stitching a zip fastener between garment and the facing
       Turning facing to the wrong side and stitching from the right side
       Using a contrasting colour of facing on the right side
       Turning facing to the right side and catching it down with decorative stitches
       Shaping outer edge of facing and using it on the right side of garments
    4. Highlight four advantages of complementary feeding.                                   (4mks)
       Gives room for additional nutrients as the nutritional needs of the baby increases
       It provides in response to the baby’s growth rate
       Provides an alternative feeding where breastfeeding cannot be available
       It makes weaning easy by enabling the baby to become familiar with new foods and tastes
       Provide nutrients not available in breast milk e.g Vitamin D and iron
    5. State four points to consider when choosing flowers.                          (4mks)
       Use fresh flowers
       Avoid strong scented flowers
       Cut few flowers in full bloom and others which have not opened
       Stand the stems of flowers and foliage in fresh cool water for some hours to condition them
       Do not mix dry flower or foliage with fresh ones
       The foliage should be clean and fresh
       Make use of pointed and flat flowers to give a variety and also create interest
       Use flowers which are not bruised when cutting

43. 1. Explain four ways pastry can be kept cool during preparation. (4mks)
       Using flour that has been kept in a cool, dry place
       Using fingertips to rub in fat as it’s the coolest parts of the hands
       Keeping fat in the refrigerator or in a cool place until needed
       Using cold water freshly drawn as it contains more air
       Using a pastry knife or patula to mix
       Rinsing hands in cold water before handling the pastry
       Handling it as little as possible
       Lifting and shaping with a rolling pin and palette knife
       Relaxing it in a cool place between the rolling and before cooking
    2. Note down four qualities of a well-made collar                                                  (4mks)
       It should be applied accurately to lie smoothly on the neckline|
       It should retain its shape
       It should be accurately positioned and the neck curve should be smooth
       It should be interfaced
       Stitches used to hold collar in place should not show on RS                                                          
    3. State four advantages of hire purchase.                                                              (4mks)
       The consumer is able to get immediate use of the article
       It enables the consumer acquire the item after paying the deposit
       While paying for the item, the consumer is able to receive other services such as repair and maintenance
       Purchase of a durable item becomes an immediate saving for the family
       One is able to buy items that they would not have managed to buy through saving which takes a long time
    4. State four ways of caring for a lactating mother.                                               (4mks)
       Getting adequate rest in order to gain mental and physical energy
       Have adequate time to relax with the baby to enhance bonding
       Eating a balanced diet rich with proteins, iron, carbohydrates, fats and vitamin A and C and Calcium
       Drinking plenty of fluids to prevent dehydration as breast milk is mainly composed of water
       Maintain high standards of hygiene to prevent passing disease-causing germs to the baby
       Practicing healthy habits to ensure stable state of mind for good secretion of the milk which is controlled by the brain
    5. Explain four reasons why soft furnishings are used in homes.                         (4mks)
       For decoration: When colours are well chosen to blend well with the colour scheme of the room they improve the appearance of the house
       For protection and preservation: Loose covers and bed covers are used to protect expensive upholstery from dirt, wear and tear.
       For easy maintenance: Loose covers and bed covers are cheaper and easy to launder than dry cleaning upholstery
       For comfort: Pillows and cushions give comfort and relaxing position as they supportthe body while sitting or sleeping
       For privacy: Net curtains and blinds give room privacy

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